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Kieran Kesner for The New York Times Supported by By Pete Wells Reporting from Manchester, N.H. Fifty years ago, the breaded, fried chicken ... are the 50 best recipes we’ve ever published ...

When you bite into a piece of chicken parm, there's nothing better than hearing that satisfying crunch. It's that extra bit of sensory gratification that makes this dish so enticing. You can give your ...

Reheating chicken on the stove is best for meat that has been removed from the bone, like a recipe with boneless, skinless chicken breast, or leftover rotisserie chicken. For a boneless, skinless ...

Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. In a medium bowl combine the flour, breadcrumbs, paprika, garlic ...

Immersion blenders are one kitchen tool that even some seasoned home cooks don't have in their arsenal -- but they should.

When Chick-fil-A discontinued its chicken salad sandwich, many fans were left scrambling for a substitute. Luckily, we have ...

Buzzy food pop-up Chain celebrates popular franchises such as Panda Express and Domino's. It promises upscale cuisine, but ...

Of course, everything at Blazing Chicken Shack tastes great and comes ... This longtime Congress Park staple is best known for its Greek fare and breakfast favorites, but be sure to save room ...

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