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…

America's Test Kitchen Chicken Fingers. Discover our recipe rated 4/5 by 65 members.

The sauce is the perfect accompaniment to roast chicken. For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to make. The sauce recipe uses the most of the pan drippings, which lend it meaty flavor. Finishing the sauce with butter gave it the perfect velvety texture.

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…

Broiled Chicken with GravySERVES 4TIME 1 ¾ HOURSIf your broiler has multiple settings, choose the highest one. This recipe won’t work with a drawer-style…

From chicken and shrimp to potatoes and biscuits, these are the recipes that our digital members saved to their favorites the most this year.

Melt In Your Mouth Chicken Recipe

This comforting Southern classic is usually a time-consuming labor of love, but you can beat the clock with carefully selected high-quality store-bought ingredients. If you've never used Bisquick baking mix before, it may sound terribly old-fashioned, but it's actually just a time-saving blend of flour, baking powder, salt, sugar, and shortening. You'll also lean into the ease of a store-bought rotisserie chicken. Using both of these convenience items allows you to focus your time and effort…

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…