1,012 fried chicken recipes

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.

Enjoy the summer days with this delicious rendition to steak that can be served with mashed potatoes or corn bread.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

Crispy fried chicken with a double-dredge of flour seasoned with garlic salt, paprika, and poultry seasoning. The wet egg batter holds onto the seasoned coating for a craggy, shatter-crisp crust.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Before you cook the chicken it has to be marinated. The orig inal way that the Colonel used to produce his chicken was to marinate it. The following marinade recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

Hot fried chicken salad drops crisp breadcrumb-coated chicken nuggets over a cold spinach salad with red onion, carrots, and honey-Dijon vinaigrette. Classic temperature-contrast dinner.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

Quick chicken stir-fry with snow peas, carrots, water chestnuts, and green bell pepper in a soy-ginger-garlic sauce thickened with cornstarch. Marinate the chicken, fire up the wok, and dinner is on the table in 15 minutes.

Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.