2,092 blac peppered chicken recipes

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Spice up your dinners with friends with this succulent chicken dish everyone will love!

Garlic chicken breast pan-seared golden and simmered in a tangy balsamic vinegar sauce with chicken broth. A quick weeknight dinner with a glossy, rich pan sauce.

One pan chicken and noodles with cream of chicken soup, mushrooms, and lemon juice. Noodles cook right in the creamy broth with cubed chicken for an easy weeknight dinner in one pot.

Chicken and wild rice soup with shiitake mushrooms, shallots, and fresh parsley in a clear chicken broth. A lighter, brothier version than cream-based diner soups. Uses leftover rotisserie chicken or turkey.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

This is like a very thick chicken soup and the basil makes this delicious!

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.