Chicken Recipes

Old-fashioned chicken and homemade noodles: a whole chicken simmered for the broth, egg noodles rolled thin, cut with a knife and dried two hours on a towel over a chair back, cooked in the broth with the shredded chicken and served over mashed potatoes.

Skillet fried chicken the paper bag way: pieces dipped in milk beaten with an egg, shaken in a brown paper grocery bag with seasoned flour, and fried in cast iron with the lid on for the first side and off for the second.

Old-fashioned chicken pot pie with a single crust on top: chicken, carrots, potatoes, onion and peas in a gravy of butter, flour, broth and milk, baked at 400°F for 35 to 40 minutes. Why there is no bottom crust, and the case for the peas.

Old-fashioned Southern chicken and cornbread dressing baked in a 9x13 pan: day-old cornbread and stale white bread, onion and celery cooked in butter, sage, hot broth from a poached chicken, eggs and cream of chicken soup, baked until the top crisps and the inside stays soft.

The classic potluck chicken and rice casserole: cooked chicken, white rice, cream of chicken and cream of mushroom soup, sour cream and cheddar, baked under a cheese and cracker top. Feeds ten, freezes whole, and it is what gets carried to new mothers and to families in a hard week.

The classic Texas and Oklahoma chicken spaghetti casserole: chicken poached with an onion, spaghetti cooked in the broth, cream of mushroom, tomatoes with green chiles, pimentos, green pepper and a lid of melted cheddar. Feeds a crowd and freezes before baking.

The classic Southern poppy seed chicken casserole: pulled chicken in a creamy sauce, a snow of poppy seeds and a thick crust of hand-crushed butter crackers. Fifteen minutes to assemble, 30 minutes at 350°F.

Real Southern buttermilk fried chicken in a cast iron skillet: an overnight buttermilk soak, seasoned flour in a paper bag, and the lid-on-then-off method that gives a shattering crust and juicy meat every time.

Classic Southern chicken salad: chopped cooked chicken, celery, green onion, mayonnaise, Dijon and lemon, with the grapes and pecans left to family opinion. How to poach chicken so it stays soft, and how to serve it on a lettuce leaf, on saltines or in a sandwich.

The first time I made this instant pot chicken and potato stew, it was a weeknight rescue—everyone was hungry, and I had zero time. You know that feeling? The fridge looked sad…

This baked chicken thighs with potatoes is the kind of meal that saves a busy weeknight. The chicken turns out impossibly juicy, the potatoes soak up all those savory drippings…