A classic breaded chicken recipe that also happens to be one of the more versatile. Chicken breasts are pounded thin, pan-fried and served super-crispy right out of the pan. Keep this crunchy ...

With school and work very much back for the year, I like to lean on one-pan dishes that can be put together without much fuss. This chicken recipe is so full of flavour and so simple to make ...

Pan-fried or deep-fried chicken livers are a Southern specialty ... 370°F before you start adding the livers. Readers say this recipe is just as good when using tangy buttermilk in place of ...

These days, chicken wings are marinated in many different seasonings and condiments to give them a robust flavor or are ...

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant, meaty juices. Featured Recipe View Recipe → This is already a ...

I've fried chicken in everything from peanut oil to vegetable shortening (and made quite a mess), but Garten's recipe called for just 1 inch of vegetable oil or shortening in a frying pan.

Leave to marinate for 10-20 minutes if times allows. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done.

This recipe for a lighter type of meatball uses olive oil and lemon to harness the classic Italian American flavors of chicken piccata.

She heats a pan with oil and places the chicken in, letting it deep fry for a couple of minutes on each side, ensuring that it crisps up beautifully. The result? A perfectly golden and deliciously ...

After about 20 minutes, the chicken was fully cooked. I couldn't believe how easy this recipe was. When I removed the pan from the oven, my kitchen filled with the delicious scent of fried chicken ...