At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
This is author Shane Mitchell's family recipe.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
Maryland has more to offer than seafood—for example, this mouthwatering chicken, seasoned with just the right amount of spice.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Glazing the chicken with this classic Japanese sauce keeps the meat succulent and juicy.