American test kitchen recipes chicken

For the crunchiest coating, double up on the dredge. Chicken-fried chicken is an iconic Texan dish with a comical name and a big, bold black pepper flavor. Its name originates from chicken-fried steak, where traditionally tough cuts of beef are pounded, coated in a batter, and shallow-fried. In this recipe, we swapped tender boneless, skinless chicken breasts for the beef and pounded the breasts to an even thickness to ensure that they cooked evenly. Brining the chicken in well-seasoned…

Paprika gets its time in the spotlight in this rich, comforting dish. This recipe was inspired by our visit to Balaton restaurant in Shaker Square on the outskirts of Cleveland, Ohio. To allow vibrant paprika to shine in this comforting Hungarian chicken stew, we added it with the chicken broth (blooming it in hot oil burned it and turned it bitter almost instantly). We used skinless chicken thighs for tender meat without the grease and added sweetness to the stew with softened bell pepper…

A well-known Italian restaurant chain makes a mint selling garlicky, lemony “chicken scampi.” We knew we could make a better version. To re-create this Italian restaurant favorite for home cooks, we shallow-fried chicken tenders in a 12-inch skillet and just 2 tablespoons of oil and paired them with a garlicky sauce that we embellished with strips of tender red bell pepper. Just before tossing all the components together, we finished the sauce with a bit of butter to give it the proper…

The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. We started by parbaking the crust separately, which kept it from becoming soggy and ensured that it was done at the same…

Tender, succulent meat and a delicious, silky sauce that practically makes itself. And you can do most of the work ahead of time. We were inspired by Sean Sherman's recipe for cider-braised turkey in The Sioux Chef's Indigenous Kitchen (2017) to braise rather than roast our turkey. But we used a different method and flavor profile. We sought to transform tough turkey legs so that the meat practically fell off the bone. We started by salting the turkey legs overnight to season the meat all…

Melt In Your Mouth Chicken Recipe

Spatchcock Chicken Americas Test Kitchen Recipes with ingredients,nutritions,instructions and related recipes

This French chicken dish makes its own sauce—and vinegar is the light that helps it shine. Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. We browned the chicken to develop flavor and then braised it in a flavorful mix of chicken broth, white wine, and red wine vinegar until it reached 195 degrees and was meltingly tender and juicy. To finish the sauce…

What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch. Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone) bread crumbs with grated Parmesan…

If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil. Chicken soup with wide homemade noodles.