1,054 chicken fry recipes

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.

Sichuan dan dan noodles in a spicy, nutty broth of chili bean sauce, sesame paste, dark soy, and preserved vegetables with garlic and ginger. Fiery, slurpable, and ready in 15 minutes.

Beef and Noodles with Sour Cream and Paprika recipe

One-pot rustic stew with rabbit, hare, veal, or chicken simmered with leeks, garlic, pearl barley, bay, and sage. A rural British-style dish where the barley doubles as starch and vegetable.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.