Say no to flabby chicken skin. Coat your chicken with rice flour for the crispiest skin ever. Rice flour also absorbs less ...

Place the flour in a shallow dish and dredge both sides of the thighs in the flour ... Spoon the sauce over the chicken and sprinkle with cilantro. Serve with rice.

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Place the chicken thighs in a large mixing bowl. Finely grate in the zest from one lemon. Squeeze in the juice, then add two tablespoons of the olive oil, the garlic powder, dried oregano, sea ...

The Great British Bake Off 's Mary Berry has shared her recipe for Tuscan chicken. Taking under half an hour to prepare and ...

Chicken pakora and Chicken 65 are both Indian fried chicken dishes. Pakoras are usually coated in chickpea flour, rice flour, and/or amaranth flour, while Chicken 65 is marinated in yogurt and ...

If you don’t want to bother with the dumplings, serve with freshly boiled rice ... flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken ...

In a large bowl, toss chicken and fennel ... starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon ...

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer. Tangy vodka sauce and grilled ...