Crispy on the outside, tender and juicy on the inside, these Breaded Buffalo Wings deliver that perfect spicy kick without the mess of traditional sauced wings. A staple at grocery store hot bars and game day spreads, this homemade version rivals anything you’d find at your favorite wing spot. Ingredients For the Wings 2 lbs chicken wings 1 1/2 cups all-purpose flour 2 tsp salt 1 tsp black pepper (Dave’s preference is 2 tsp black pepper) ...

This chicken has the crackling crisp skin and distinctive mahogany color that are the hallmarks of the dish. The buttermilk marinade is optional but highly recommended. Ingredients 3 1/2 to 4 1/2 pounds bone-in chicken parts Buttermilk Marinade (optional but recommended) 1 1/2 cups flour 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 1/2 inch vegetable shortening, rendered lard, vegetable oil, or a combination Directions Separate any legs into thighs and drumsticks; cut breasts crosswise in half. ...

About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove excess fat, then return some of the fat to the pan to make the roux. This method works best for smaller cuts cooked in a skillet such as steaks, chops, or chicken parts. If the meat has been cooked in a roasting pan, use a different approach for the easiest way to proceed. ...

About 2 cups A classic, tenderizing treatment for chicken pieces before they are dredged and fried. Marinate chicken for up to 24 hours in this marinade. Ingredients 2 cups buttermilk or 1 1/2 cups yogurt and 1/2 cup water 4 garlic cloves, minced 2 tbsp sugar 2 tbsp curry powder or chili powder (optional) 2 teaspoons salt 1 teaspoon black pepper Directions Combine all ingredients in a medium bowl. Add chicken pieces and marinate for up to 24 hours in the refrigerator. ...

A classic French dish featuring chicken stuffed with ham and cheese, then breaded and pan-fried to golden perfection. Ingredients 4 boneless, skinless chicken breasts (about 2 pounds) 1 tsp salt (for chicken) 1 tsp black pepper (for chicken) 4 thin slices ham or prosciutto 4 thin slices Gruyère or other Swiss cheese 1 cup dry bread crumbs 1/4 cup minced parsley 1 tsp salt (for coating) 1/2 tsp black pepper (for coating) 2 large eggs 1 tbsp water 1/4 cup flour 3 tbsp vegetable oil Directions Trim any fat around the edges of the chicken breasts. ...

A classic Italian-American dish featuring tender chicken cutlets in a rich Marsala wine sauce with mushrooms. Ingredients Floured Chicken Cutlets 1 tbsp vegetable oil 3 ounces diced pancetta or bacon 1 small onion, chopped 8 ounces button mushrooms, thinly sliced 1 cup chicken stock or broth 2/3 cup dry Marsala 3 garlic cloves, minced 1 tbsp tomato paste (optional) 3 sprigs thyme 1/4 cup heavy cream 2 tbsps finely chopped parsley Salt and black pepper to taste Several drops of lemon juice Directions Prepare Floured Chicken Cutlets and keep warm in a 200°F oven. ...

In Indian cooking, “tandoori” refers to food cooked in a tandoor, a fiercely hot charcoal-fired vertical oven. Meats cooked in a tandoor are usually marinated in an aromatic and bright orange-yellow mixture of yogurt and spices. An excellent tandoori-style chicken can be prepared in a covered grill using a very hot fire. Ingredients 1 recipe Tandoori Marinade I 3.5 lb. bone-in chicken parts Directions Remove the skin from the bone-in chicken parts. ...

In Indian cooking, chicken and lamb are marinated in this aromatic mixture of yogurt and spices before they are cooked in the extremely high heat of a tandoor. The marinade is often tinted with a natural dye, which gives tandoori chicken its characteristic orange-yellow color. I. For Meats About 1 cup; enough for 3 to 4 pounds of meat Our friend Kusuma Rao insists that coating the meat with salt, citrus, and spices first is crucial: It changes the texture of the meat, improves the color, and helps the spices adhere better. ...

This Italian-American classic can be assembled early in the day, refrigerated, and baked when needed. Use 3 cups of your favorite store-bought tomato sauce if time is short. source: Joy of Cooking (2019), p. 415 Ingredients 4 Chicken Milanese cutlets 3 cups Tomato Sauce (homemade or store-bought) 1/4 cup grated Parmesan 1 1/2 cups shredded mozzarella or 6 ounces mozzarella, thinly sliced 1/2 cup grated Parmesan (2 ounces) Chopped parsley for garnish Directions Position a rack in the center of the oven. Preheat the oven to 350°F. ...