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Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust

This one is oven-baked making it healthier too. Chicken is an easy and favorite dish! For more succulent chicken, try this Chicken and these Chicken Nuggets too. Homemade Chicken Cordon Bleu This crunchy breadcrumb coated chicken cordon blue has it all. Flavor, juicy chicken and gooey cheese, it’s all topped with a rich and creamy mustard sauce that’s so simple to make. After loads of testing with different filling and cooking methods, I can now share all the tips for the perfect cordon bleu recipe. What is Cordon Bleu? Traditionally, cordon bleu is some form of schnitzel filled with ham and cheese, then rolled and pan fried. This one is oven baked making it a little healthier and also easier...

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Crispy and crunchy bite-sized pieces of fried chicken which the whole family will love! Make this delicious Taiwanese-inspired Popcorn Chicken with step-by-step photos.

Popcorn Chicken Anyone who knows me will know that I LOVE fried chicken! Nothing makes me happier than to see fried chicken on a restaurant menu, but as we haven’t been to a restaurant in the longest time, homemade fried chicken is a real treat at the moment. The easiest fried chicken I know of making is this wonderfully delightful Taiwanese-style Popcorn Chicken. What is Popcorn Chicken? Popcorn Chicken is essentially little bite-sized pieces of fried chicken. They are perfect as they are, served simply with your favourite sauce for a snack or appetiser. In my home, Popcorn Chicken also forms the basis for many more delicious meals, including my Crispy Honey Chicken and Chinese Lemon Chicken. Why This Recipe...

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Nagoya is famous for quite a few foods and Nagoya-style Fried Chicken Wings is one of them

Sweet savoury sauce coated all over the deep-fried chicken wings is so tasty. The spiciness from the generous amount of pepper makes this dish so unique. Nagoya-style Fried Chicken Wings makes it into the top 3 of the Nagoya’s specialty gourmet food. In Japan, people call it ‘Nagoya no Tebasaki’ (名古屋の手羽先), meaning Nagoya’s (‘Nagoya no’, 名古屋の) chicken wings (‘tebasaki’, 手羽先). The name only indicates something to do with chicken wings, but people know what it looks like and how good it tastes. Origin of Nagoya-style Fried Chicken Wings Nagoya no Tebasaki was accidentally invented by a restaurant owner in Nagoya. The restaurant forgot to order whole chicken, which was the key ingredient of a popular menu item, Tarzan-yaki grilled chicken....

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The Goose of Christmas Past

Originally published December 24, 2003.  I’ve been a haunted man for 13 years, and I place the blame squarely on Tiny Tim’s crooked little shoulders. It was December 1990, and I had just finished rereading A Christmas Carol. Inspired by Tiny’s exultant prayer, “God bless us every one,” I decided that I, too, would have a proper Christmas dinner. The next day I marched into my local butcher shop in Brooklyn and ordered a goose. Luigi, a short, rotund man who had to stand on a milk crate to talk to his customers, leaned over the meat case and cocked an eyebrow: “Have you ever made a goose before?” “Puh-lease,” I replied, even though the only experience I had cooking fowl...

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This bourbon buttermilk fried chicken has that incredibly satisfying combination of shatteringly crisp skin and meltingly tender meat with an ever-so-subtle hint of bourbon

The hardest part is letting it marinate for 2 days. Adapted from Gina Medeiros | Personal Collection, 2020 This fried chicken recipe is an amalgam of recipes and techniques I’ve tried over the years in the pursuit of fried chicken that’s worth the work. Adding booze makes the coating crisper. You could use vodka for more neutral results, but my love of bourbon prompted me to try that and that and it has since become my default. Also, I love spicy hot Nashville-style fried chicken. So, this recipe is meant to bring all of the best iterations of fried chicken together in delicious balance. [Editor’s Note: This spectacular recipe comes to use from one of our recipe testers, Gina Medeiros.]–Gina...

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