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These chicken wings are oven-baked and tossed in a spicy and flavorful Buffalo-style sauce for an easy appetizer or main dish when entertaining.
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.
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In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.
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These twice-baked potatoes loaded with Buffalo chicken and cheese are a comforting side dish on a cold night, or at a game day tailgate.
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This chicken noodle soup recipe saves time with the use of pre-cooked or leftover chicken, and gets its creaminess from evaporated milk.
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This simple recipe for Cajun-spiced baked chicken produces drumsticks that are crispy on the outside and juicy on the inside.
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This Gluten Free Coconut Chicken Soup Recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.
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Seasoned chicken strips highlight this pasta salad tossed with tomatoes, chopped lettuce, mozzarella, and onion. Feel free to add your favorite garnishes.
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Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
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Get Big Bud's Beer Can Chicken Recipe from Food Network
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way