EXPLOREMY LIBRARY
Food & Wine
Allrecipes Chicken

Allrecipes Chicken

Allrecipes Chicken

Allrecipes Chicken showcases the best chicken recipes from the world’s largest community of home cooks.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
One-off
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in this issue

1 min.
welcome to a celebration of chicken from the world’s largest recipe site.

“Chicken” accounts for about 10 percent of all searches on Allrecipes.com—far more than beef and pork combined. And when you consider that we’re the world’s No. 1 media food brand, and that the site gets 1.5 billion visits each year, we’re talking about a heckuva lot of chicken action. But that’s just one of the reasons we’re doing this special issue. We sometimes hear from readers who say they’re bored with their same old chicken recipes and are desperate for fresh, new approaches. That makes us sad because there are so, so many ways to make chicken soar. You’ll find 89 of them right here, along with 33 side dishes that will make any of them sparkle. Just some of the things you’ll get: • Our all-time most-saved chicken recipe (Chicken Pot Pie…

20 min.
all-time favorites

“I dredged the raw chicken through sour cream before the flour. Turned out amazing! My whole family loved it.”– SUMMERLYNN“Awesome recipe! I didn’t have cereal so I added a few extra bread crumbs. I used chicken tenderloins, so it only took about 25 minutes to cook.”– ERIKA STRASSER“The only thing I did differently was use boneless chicken thighs. They were very moist.”– MAMAREY Cheddar Baked Chicken armagazine.com/cheddar-baked-chicken ½ cup flour1 egg1 Tbsp. milk1 cup crispy rice cereal, coarsely crushed1 cup finely shredded cheddar cheese (4 oz.)½ cup Italian-seasoned panko bread crumbs1 tsp. garlic powder½ tsp. salt½ tsp. black pepper3 boneless, skinless chicken breasts (about 1½ lb.), cut in half2 Tbsp. butter, melted 1. Preheat oven to 350°F. Generously grease a 9x13-inch baking dish. 2. Put flour in a shallow bowl. Beat together egg and milk…

2 min.
trending what’s hot, what’s not

what chicken is your #1 favorite? It may depend in part on where you live. None of these four U.S. regions had the same favorite dish, based on searches on Allrecipes.com. In fact, they have very little in common at all. See what tops the most-searched-for list in your neck of the woods: 32,596 SEARCHES EVERY DAY FOR CHICKEN RECIPES CHEF JOHN’S TOP 5 CHICKEN VIDEOS John Mitzewich—aka Chef John (left)—has produced more than 1,000 cooking videos on Allrecipes. He’s actor, director, and screenwriter: You only see his hands and hear his voice confidently walking you through techniques both simple and complex. His top faves have been seen and shared millions of times. Buttermilk Fried Chicken (VIEWED 3,029,743 TIMES!) “The Best” Super Bowl Chicken Wings How to Eat a Chicken Wing Chef John’s Chicken à la King Chef John’s…

15 min.
chicken quick!

“Five stars and more! I followed the recipe exactly and it turned out so tasty. The sauce was delicious and added to the overall flavor. I think next time I make this I will not add any extra salt. Other than that…perfect!”– GOTRECIPE?“I serve this with cheesy mashed potatoes. Really good. It seems fancy but is relatively simple.”– CICISCHWARTZ Sandy’s Chicken Saltimbocca armagazine.com/sandys-chicken-saltimbocca 8 (6-oz.) chicken cutlets1 tsp. salt½ tsp. black pepper16 large or 40 small fresh sage leaves16 thin slices prosciutto (6 oz.)3 Tbsp. olive oil1 cup dry white wine1 cup low-sodium chicken broth¼ cup cold butter, cut into pieces 1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to ½-inch thickness with flat side of a meat mallet or bottom of a skillet. Sprinkle with salt…

3 min.
18 things you need to know about chicken

PULLET POINTERS 1 Don’t hold the mayo. For classic amber-color chicken, rub the skin with mayonnaise before roasting. For something a little more adventurous, mix 1 part grated Parmesan cheese with 2 parts mayonnaise. 2 BRICK YOUR CHICKEN. Flattening chicken pieces to a more consistent thickness yields more even cooking. Heat a large cast-iron skillet over medium heat and add some oil and butter. Lay chicken pieces, skin sides down, in the skillet. Wrap a smaller skillet with foil and put it on top of the chicken. Set a large brick or two (or heavy cans of food) in the skillet to weigh down the chicken while cooking. 3 SOAK IT IN BEER and you’ll get tender chicken meat that has a malty flavor. Chill it at least 8 hours or up to 24 hours. 4…

16 min.
healthy you can handle

“Double the onion, use fresh garlic and tomatoes, plus add spinach and mushrooms. Awesome!”– GRAINFREEGIRL96 a crushing win Crush your dried spices before adding them to the recipe. It’ll bring out more of their flavor. “Really good and relatively quick. I cut the chicken into chunks, added a couple spoonfuls of brown sugar, and served it over rice.”– DWIEBERG Braised Balsamic Chicken armagazine.com/braised-balsamic-chicken 6 (8-oz.) boneless, skinless chicken breasts, patted dry1 tsp. garlic salt½ tsp. black pepper2 Tbsp. olive oil1 onion, thinly sliced (1 cup)1 (14.5-oz.) can diced tomatoes (undrained)½ cup balsamic vinegar1 tsp. dried basil1 tsp. dried oregano1 tsp. dried rosemary½ tsp. dried thyme Fresh thyme leaves, for garnish 1. Sprinkle both sides of chicken breasts with garlic salt and pepper. 2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until…