Chicken Drumstick

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.