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The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
5.0
(5)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.
4.5
(4.5)
Easy
Recipes
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
5.0
(5)
Recipes
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
4.5
(4.46)
Recipes
The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.
4.3
(4.26)
Recipes
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
3.4
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Recipes
The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)
4.7
(4.67)
Recipes
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
5.0
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Recipes
Applying the rub to the chicken ahead of time infuses it with flavor.
4.7
(4.74)
Quick
Recipes
This savory and spicy dinner takes less than 30 minutes to make.
4.0
(4)
Recipes
People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.
4.3
(4.25)
Recipes
The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.
5.0
(4.92)
Recipes
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Quick
Recipes
At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.
4.0
(3.75)
Easy
Recipes
Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal.
4.7
(4.72)
Recipes
This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!
4.6
(4.61)
Easy
Recipes
This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.
4.0
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3.0
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Recipes
Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Easy
Recipes
We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.
4.0
(3.96)
Recipes
“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges.