1,054 chicken fry recipes

Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Lemon barbecued chicken gets its punch from a tangy homemade sauce of ketchup, frozen lemonade concentrate, Worcestershire, and mustard, brushed onto grilled chicken breasts for a bright, caramelized finish.

Baja chicken pasta salad pairs poached chicken breast and orzo with crunchy jicama, dried fruit, and a chile-spiked mayo-sour cream dressing. Sweet-savory chilled salad with a Southwest twist for picnics or weekday lunches.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

It can be a very good appetizer after dinner! Welcomed by everyone!

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

A chicken salad with grapes and pineapple tidbits is a delightful combination of juicy fruits and tender chicken. It's further elevated by the crunch of almonds and water chestnuts, creating a symphony of flavors and textures that will leave you wanting more.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.