1,051 chicken fried chicken recipes

Stir-fried chicken strips tossed with mushrooms, garlic, and marinara sauce, then smothered in melted mozzarella and Parmesan. Served over spaghetti, this 30-minute cheesy chicken marinara is a weeknight winner.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Guy's Chinese Chicken stir-fry with marinated chicken strips, snow peas, mushrooms, celery, peppers, and toasted walnuts in a glossy soy-cornstarch sauce. A weeknight wok dinner served over sticky rice.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Chicken pad thai: soaked rice noodles stir-fried with chicken, egg, and a sweet-sour-salty tamarind sauce, finished with peanuts, bean sprouts, and lime. Better than takeout in 30 minutes.

Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

20-minute sweet and sour chicken stir-fry with juicy mandarin oranges, crunchy water chestnuts, and a kick of crushed red pepper. Wok-fired and bursting with citrus.

Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Sizzling rice soup simmers a clear chicken broth with chicken, mushrooms, bamboo shoots, and water chestnuts, finished with crispy fried rice that audibly sizzles when added to each bowl. Classic Chinese restaurant favorite.