2,929 salt chicken recipes

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those juices.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Try this quick, easy and simple garlic sauteed rapini, a good way to use up your greens.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Turkey shortcakes with a melted cheese sauce served over biscuits, toast, or cornbread. A quick, creamy way to use up leftover turkey in about 25 minutes.

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Homemade chicken stock from backs, necks, and gizzards simmered with celery, carrots, onion, and parsley. The from-scratch base for soups, gravies, and braises. Freezes for months.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.