Our 50 Best Chicken Recipes (2024)

FAQs

Which is the tastiest chicken dish in the world? ›

Butter chicken, also known as Murgh Makhani, has recently claimed the top spot in the "Top 100 Chicken Dishes in the World" list by TasteAtlas, (an online guide for traditional food) solidifying its place as a global culinary sensation.

Roasted chicken is one of the tastiest, most satisfying dishes you can make. Not only that but roasting a chicken is also one of the easiest ways to prepare a delicious family dinner.

Way More Flavorful

Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.

In today's poultry landscape, the Cornish Cross, Jersey Giant, and Red Broiler chickens hold significant places as meat-producing champions.

The milk acts as a tenderizer, so if you can let the chicken soak in the buttermilk overnight, the crumbs will adhere well to the chicken and it will come out tender on the inside and crispy on the outside.

Water: This simple chicken brine starts with a gallon of warm water. Salt: Kosher salt tenderizes the meat, helps it retain moisture, and adds flavor. Soy sauce: Soy sauce lends even more salt and flavor. Sugar: White sugar adds subtle sweetness and helps promote browning.

One trick is to use a leavener like baking powder. This accomplishes two goals. First, it raises the pH of the batter, which has the effect of increasing its browning properties. Secondly, and more importantly, it creates tiny, tiny air pockets that bubble up as the batter hits the hot oil.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

What's the best way to cook chicken without drying it out? ›

Make the chicken thinner

Especially when cooking chicken in a skillet, the answer is to aim for a more uniform thickness, so that the pieces cook more evenly and in less time. Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan.

Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Pot Au Feu – France

French food has a reputation of being one the best cuisines in the world. The food we ate in Paris was extraordinary and the Pot au Feu we had at Le Roi du Pot au Feu was no different. Tender meat, onions, potato in a rich, hearty broth.