Chicken & Poultry

grocery Ingredients

• Buttermilk
• Shallots
• Garlic, minced
• Onion
• Chicken, drum, breast, and thigh pieces
• Flour
• Salt, to taste
• Black pepper, to taste
• Smoked paprika
• Oil
• Yam
• Butter
• Red pepper
• Green pepper
• Bacon
• Collard greens, blanched and sliced
• Apple cider vinegar
• Scallions, freshly sliced
• Pink peppercorns, whole
• Black peppercorns, whole
• Honey
• Rosemary, tied into a small bunch

book_ribbon Instructions

1. Combine buttermilk, shallots, garlic, and onion in a bowl to make the marinade.
2. Place the chicken pieces fully into the marinade so they are submerged; marinate overnight if possible, or for at least five minutes if you cannot do overnight.
3. Remove chicken from the buttermilk and shake off excess buttermilk.
4. Mix the flour with salt, black pepper, and smoked paprika to make a seasoned flour.
5. Dredge the chicken in the seasoned flour, shaking off excess.
6. Return the floured chicken to the buttermilk, then dredge again in the seasoned flour so each piece is fully coated; shake off excess flour.
7. Heat oil for frying and start the oil at 325.
8. Carefully lower pieces of coated chicken into the oil, leaving a five-second pause between pieces so the breading sets and pieces do not stick together.
9. After adding the chicken, turn up the temperature for three minutes to compensate for the cold chicken lowering the oil temperature.
10. Gently move the pan to prevent sticking and remove any floating particles from the oil so they do not burn.
11. Lift the fried chicken out of the oil and drain.
12. Season the fried chicken lightly, then finish the chicken in the oven for another six to seven minutes.
13. For the yam hash: heat a pan until smoking, add a touch of oil, then add the yams and onions and season with salt and black pepper.
14. Once the yams begin to color, add the minced garlic generously and a little butter.
15. Add the red peppers and green peppers, add a touch more butter to the center, turn down the heat, and let the mixture sit to roast.
16. Every five or six minutes, scrape/clean underneath the pan and push the hash left and right so the browned flavor reincorporates into the hash; continue on low heat until the bottom is sticky and caramelized.
17. When the hash is sticky at the bottom, sprinkle the freshly sliced scallions over the top and fold them in.
18. For the collard greens: start by rendering the bacon in a pan to extract the fat.
19. Keep seasoning minimal because the bacon is naturally salty; add the onions and cook them down until caramelized, adding a tiny drizzle of oil before a touch of butter to prevent the butter from burning.
20. When the bacon is colored and onions are caramelized, add garlic and then add the blanched, sliced collard greens (they were blanched very quickly for 30 seconds in boiling water), chop them in, lightly season, and toss.
21. Glaze the pan with apple cider vinegar to add tartness to the collard greens and let the vinegar evaporate.
22. To finish the chicken: lightly grind the pink peppercorns and black peppercorns together in a pestle and mortar.
23. Drizzle honey into the ground peppercorns to make a fragrant peppered honey.
24. Use the tied rosemary bunch sliced through as a brush, dip it into the peppered honey, and brush the honey over the drum, breast, and thigh pieces straight from the oven.
25. Arrange the chicken to serve: place a drum first, then a thigh, then a breast in the middle; put the stickiest portion of the yam hash at the bottom of the plate, and dab additional honey around the plate as desired.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken, butterflied and pounded
• Flour
• Salt, to taste
• Pepper
• Eggs, beaten
• Water
• Panko
• Oil
• Garlic, cut
• Tomato sauce, canned
• Red pepper flakes
• Sugar, to taste
• Genoa salami
• Mozzarella
• Chives, thinly sliced

book_ribbon Instructions

1. Make the tomato sauce: heat a touch of oil in a pan, add cut garlic and sauté, open the canned tomato sauce and add it to the pan, add red pepper flakes, a pinch of sugar, and a little salt, then simmer the sauce.
2. Optionally add some Genoa salami to the simmering sauce so the salami fat melts into and flavors the sauce.
3. Prepare the chicken: butterfly/open each piece and pound to an even thickness.
4. Set up a breading station: seasoned flour (add a little salt and a little pepper to the flour), beaten eggs (whisked with a splash of water), and panko breadcrumbs.
5. Bread the chicken by dredging first in the seasoned flour, then in the beaten egg, then coat in panko.
6. Heat oil in a cast iron or other shallow pan until hot, then gently lay the breaded chicken in the oil and fry, moving pieces gently in the pan to help them cook faster.
7. Cook the chicken until nearly done and register an internal temperature of about 150 degrees Fahrenheit.
8. Salt the hot fried chicken, spoon sauce over each piece, top with a mound of mozzarella, and finish under the oven broiler until the cheese melts.
9. Garnish with thinly sliced chives and serve.

grocery Ingredients

• 2 boneless skinless chicken breasts, cut in half and pounded thin
• 1 cup Bob's Red Mill all-purpose flour
• 3 eggs, large (or milk (added to the egg wash))
• 1 1/2 cup unseasoned bread crumbs (or panko)
• 1 cup pomodoro sauce
• 8 oz (227g) mozzarella, sliced thin
• 1 cup fontina cheese, shredded
• 1/2 cup parmesan cheese, grated
• Sea salt, to taste
• Fresh cracked black pepper
• Fresh basil, chiffonade (or Italian flat-leaf parsley)
• 1/2-3/4 cup olive oil (or canola oil, vegetable oil)
• Butter, melted

book_ribbon Instructions

1. Preheat the oven to 450°F.
2. Slice each chicken breast in half widthwise and place between plastic wrap on a cutting board; pound with a rubber mallet until each cutlet is about 1/4 to 1/3 inch thick. Transfer to a plate or parchment and set aside.
3. Set up three breading stations: in one bowl combine the flour with sea salt and fresh cracked black pepper; in a second bowl crack and whisk the eggs (use three) with sea salt and fresh cracked black pepper; in a third bowl combine the unseasoned bread crumbs with sea salt and fresh cracked black pepper.
4. One at a time dredge each pounded chicken cutlet in the seasoned flour, then submerge and coat in the seasoned egg wash, then press into the seasoned bread crumbs so each cutlet is completely coated. Transfer breaded cutlets to a parchment-lined sheet tray.
5. Add about 1/2 to 3/4 cup olive oil to a large frying pan over medium-low heat and heat until about 350–375°F (or until a breadcrumb sizzles when dropped in).
6. Fry the breaded chicken cutlets 1 to 2 at a time for 2 1/2 to 3 minutes per side, until golden brown, then transfer to a clean parchment-lined sheet tray.
7. Grate/shred the fontina and parmesan cheeses and slice the mozzarella thinly.
8. Spoon about a couple spoonfuls of pomodoro sauce onto each cooked cutlet and spread it out evenly.
9. Top each sauced cutlet with sliced mozzarella, sprinkle with shredded fontina, then cover with grated parmesan.
10. Bake the assembled cutlets at 450°F for 20 to 25 minutes, until the cheese is melted and lightly browned.
11. Remove from the oven and garnish with fresh chiffonade basil (or chopped Italian flat-leaf parsley).
12. Serve the chicken parmigiana by itself or with polenta or homemade noodles tossed in melted butter.

grocery Ingredients

• 4 chicken thighs, deboned and pounded
• 4 chicken skin, removed from thighs
• Bread, chunked
• Olive oil
• Avocado oil
• Garlic, fresh
• Tomatoes, whole
• Tomato paste
• Basil, fresh sprig / leaves
• Oregano, fresh
• Parsley, fresh
• Pecorino, crumbled
• Parmesan, grated
• Eggs, beaten
• Flour
• Burrata, torn
• Salt, to taste (or pecorino (used instead of adding more salt))
• Black pepper

book_ribbon Instructions

1. Remove the skins from the skin-on, bone-in chicken thighs and lay the skins flat on a tray so the fat can render; place the tray in the oven and cook until the skins are golden and shatter-crisp.
2. Cut the large piece of bread into chunks and put the bread in the oven to dry (do not over-toast); remove and let cool.
3. Debone the chicken thighs, then lightly pound them (not paper-thin) and refrigerate until ready to bread.
4. Make the tomato sauce: heat a pot with a decent amount of olive oil plus a little avocado oil until very hot; add tomatoes and garlic, immediately season with salt and toss to blister and caramelize, then add tomato paste to caramelize; add a whole sprig of basil and fresh oregano and cook briefly.
5. When the sauce has rested, add the fresh uncooked tomatoes, blend the sauce until smooth, and adjust seasoning with salt as needed.
6. Make the breadcrumb mixture in a food processor: combine the toasted/dried bread, the crisped chicken skins, lots of oregano, fresh garlic, fresh parsley, pecorino, and grated parmesan; process to a pulverized breadcrumb-herb-cheese mixture.
7. Set up a breading station: season and beat eggs in a bowl and stir some cheese into the eggs; put a little flour on a tray and dust each pounded chicken thigh in flour.
8. Dredge each floured thigh in the seasoned beaten eggs, then press the breadcrumb mixture onto the chicken so it adheres thoroughly.
9. Heat a skillet with a mixture of olive oil and a touch of avocado oil over a mild-to-moderate setting (keep heat mild enough so the crumbs do not burn before the chicken cooks through); fry the breaded thighs until the crust is crisp and golden, moving the oil to get into crevices.
10. Grate additional parmesan over the hot fried chicken so it melts, then let the chickens rest briefly.
11. Assemble each chicken parm: spoon sauce onto the chicken (adding more sauce on top as desired), add melty cheese, top with torn burrata, season the burrata with a little salt and pepper, scatter tiny basil leaves and fresh oregano, and finish with a squirt of the prepared herb oil.

grocery Ingredients

• Olive oil
• Red pepper flakes
• 1 chicken breast, boneless, skinless
• Salt, to taste
• Black pepper, freshly ground
• Marinara sauce
• 1/2 mozzarella, low-moisture
• 1/2 Parmigiano-Reggiano, freshly grated
• Croutons, broken and whole pieces (or homemade croutons, store-bought croutons)
• Italian parsley, freshly chopped

book_ribbon Instructions

1. Drizzle a small casserole or baking dish with a few teaspoons of olive oil and sprinkle a nice pinch of red pepper flakes into the dish.
2. Place one boneless, skinless chicken breast smooth side down in the prepared dish.
3. Generously season the top with salt and a nice pinch of freshly ground black pepper.
4. Flip the chicken and season the other side with salt and freshly ground black pepper.
5. Spoon a generous portion of marinara sauce over the top of the chicken.
6. Scatter half of the cheese over the sauce, mozzarella first followed by half of the freshly grated Parmigiano-Reggiano.
7. Top the cheese with croutons, using some broken pieces and some whole pieces as desired.
8. Scatter the remaining cheese over the croutons, mozzarella first then Parmigiano-Reggiano.
9. Place the dish in the center of a 400° oven and bake for about 30 to 35 minutes, or until the chicken is cooked through; verify doneness with a thermometer.
10. Let the chicken rest for about 5 minutes before serving.
11. If desired, garnish with freshly chopped Italian parsley before serving.
12. Transfer the finished chicken to a towel if desired to prevent sliding when serving.

grocery Ingredients

• 1 tbsp extra virgin olive oil
• 2 clove garlic, minced
• 3/4 tsp kosher salt
• 1/4 tsp dried oregano
• Red pepper flakes
• 28 oz (794g) crushed tomatoes, canned
• 1/4 tsp sugar
• 2 tbsp basil
• 1 tbsp all-purpose flour
• 1 egg, large
• 1/2 cup panko breadcrumbs
• 3/4 cup Parmesan
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 chicken breast, boneless skinless
• 1/3 cup cooking oil
• 1/2 cup mozzarella, shredded
• 1/2 cup fontina, shredded

book_ribbon Instructions

1. Heat 1 tablespoon extra virgin olive oil in a saucepan over medium heat until just shimmering.
2. Add 2 cloves minced garlic, 3/4 teaspoon kosher salt, 1/4 teaspoon dried oregano, and a pinch of red pepper flakes; cook until fragrant, about 30 seconds.
3. Add a 28 ounce can of crushed tomatoes and 1/4 teaspoon sugar, bring to a simmer, reduce heat to medium-low, and cook until the sauce has thickened slightly, which will take about 20 minutes.
4. Stir in 2 tablespoons coarsely chopped basil and 1 tablespoon extra virgin olive oil, taste and add a little pinch of salt and a little hit of extra pepper, then cover and keep warm.
5. Slice each of the 2 boneless skinless chicken breasts horizontally to make a total of 4 cutlets.
6. Place a sheet of plastic wrap over the cutlets and pound with a meat pounder, letting the weight of the pounder flatten the cutlets to an even 1/2 inch thickness; remove plastic wrap.
7. Sprinkle about 1/8 teaspoon kosher salt per side on each cutlet, seasoning from high for even distribution; flip and season the other side. Let the chicken sit at room temperature for 20 minutes.
8. Whisk 1 large egg and 1 tablespoon all-purpose flour together in a pie plate until combined.
9. In a separate plate combine 1/2 cup panko breadcrumbs, 3/4 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon black pepper; mix to combine.
10. Pat cutlets dry. Using one wet hand and one dry hand: dip each cutlet into the egg-flour mixture on both sides, let excess drip off, transfer to the breadcrumb mixture, and use the dry hand to pat breadcrumbs onto all exposed surfaces. Transfer coated cutlets to a platter and repeat with remaining cutlets.
11. Pour 1/3 cup cooking oil into a 10-inch non-stick skillet and heat over medium-high until shimmering.
12. Working in batches without overcrowding, add at least two cutlets to the skillet and shallow-fry until golden brown, about 1 1/2 to 2 minutes per side; transfer cooked cutlets to a paper towel–lined platter and repeat with remaining cutlets.
13. Combine 1/2 cup shredded mozzarella and 1/2 cup shredded fontina, then spread the cheese mixture over the surface of each fried cutlet, covering as much surface as possible.
14. Set the broiler to high with the oven rack 4 inches below the heating element. Broil the cheese-topped cutlets until the cheese is melted and just starting to brown, about 2 to 4 minutes.
15. Transfer cutlets to a serving platter. Spoon about 2 tablespoons of the warm tomato sauce over each cutlet (reserve extra sauce to serve on the side), then finish with 1/4 cup torn basil.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

grocery Ingredients

• 4 organic chicken cutlets, pounded thin
• Regular flour
• 4 eggs, beaten
• Italian breadcrumbs, seasoned
• Olive oil
• 2 can Mutti whole tomatoes
• 1 onion, whole, trimmed
• Fresh basil
• Spaghetti
• Mozzarella cheese, shredded (or bulk mozzarella, sliced)
• Parmesan, grated
• Salt, to taste

book_ribbon Instructions

1. Make the sauce: heat a little olive oil in a pot, add the two cans of Mutti whole tomatoes and crush the tomatoes directly in the pot, add one whole trimmed onion (do not break it up) and add a little fresh basil.
2. Prepare the chicken: pound each chicken cutlet very thin, working from the center toward the edges.
3. Set up a dredging station with regular flour, the beaten eggs (about four eggs), and Italian seasoned breadcrumbs.
4. Dredge each pounded cutlet first in flour (cover well), then in beaten egg (cover well), then in breadcrumbs, fully coating both sides.
5. Heat oil to about 350° (test by listening/looking for a steady sizzle). Fry the breaded cutlets about 2 minutes per side until golden brown and crispy, then let excess oil drain off.
6. Assemble for baking: place fried cutlets, spoon sauce over each cutlet to cover, sprinkle a little parmesan, and add shredded mozzarella (or use bulk mozzarella sliced if preferred).
7. Bake at about 350° for about 15 minutes (20 minutes tops) until the cheese melts.
8. Cook the spaghetti in boiling salted water until al dente; optionally add a little olive oil to the pasta water to help prevent sticking.
9. Serve each baked cutlet topped with sauce and melted cheese alongside spaghetti and extra sauce as desired.

grocery Ingredients

Chicken Cutlets

• 3 chicken breasts, pounded thin
• Flour
• Egg
• Breadcrumbs
• Salt, to taste
• Black pepper, to taste
• 3/4-1 inch vegetable oil

Vodka Sauce & Toppings

• 2 tbsp olive oil
• 1 onion, medium, diced
• 3 clove garlic, sliced
• 1/2 can tomato paste
• 1 can (28 ounce) canned tomatoes
• 1/2 cup vodka
• 1/2 cup wine
• 1 1/2 cup heavy cream
• 2 tbsp pecorino romano (or Parmigiano-Reggiano)
• 1 lb (454g) mozzarella, grated
• Basil
• 1/4-1/2 tsp red pepper flakes
• 1/2 tsp salt

book_ribbon Instructions

1. Preheat the oven to 400 degrees Fahrenheit and place an oven rack in the top third.
2. Season the pounded thin chicken cutlets on both sides with salt and black pepper.
3. Set up three stations for dredging: flour, beaten egg (deep bowl), and breadcrumbs on a tray or sheet.
4. Dredge each cutlet in flour, shake off excess, submerge and coat in egg, then press into the breadcrumbs to fully coat; transfer to parchment-lined tray and let excess drip before laying down.
5. Make the vodka sauce: heat a couple tablespoons of olive oil over medium-low, add the diced medium onion and cook about 3 to 4 minutes until a little translucent.
6. Add the sliced garlic and cook about 1 minute until it takes on a little color.
7. Add the tomato paste and fry in the oil for about 5 minutes to deepen its flavor.
8. Turn the heat to medium-high, add the vodka (4 ounces / 1/2 cup) and the wine (4 ounces / 1/2 cup), and let the alcohol reduce for about 2 minutes; then lower the heat.
9. Add the canned tomatoes (1 28-ounce can) and simmer briefly, then stir in the heavy cream (1.5 cups) and keep the sauce at a low simmer.
10. If using, add red pepper flakes (about 1/4 to 1/2 teaspoon) with the garlic/onion or now as desired.
11. Stir in a couple tablespoons of pecorino romano, taste and add about 1/2 teaspoon salt; keep the sauce at a low simmer until it thickens to your liking. Stir in a little basil if using.
12. Heat a large pan with vegetable oil for frying to roughly 350–370 degrees Fahrenheit; pour enough oil to reach about 3/4 to 1 inch depth.
13. Test the oil by dropping a few tiny bubbles or a small piece of chicken; when ready, carefully place cutlets in the pan away from you.
14. Fry the cutlets about 3 to 4 minutes per side until golden and cooked through; work in batches if needed.
15. Arrange fried cutlets on the parchment-lined sheet or in a large pan, spoon about one spoonful of the vodka sauce onto each cutlet (reserve extra sauce for serving), sprinkle shredded mozzarella (about 1/2 pound total for these cutlets) evenly over the cutlets, and put about a teaspoon of pecorino on each piece.
16. Bake in the preheated 400 degrees Fahrenheit oven just until the cheese melts (a few minutes since the cutlets are warm), then broil for the last 30 to 60 seconds to brown the cheese if desired.
17. Remove from the oven and serve; reserve extra sauce for pasta or serving alongside if desired.

grocery Ingredients

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• 1/2 onion, diced (or yellow onion, sweet onion)
• 1-2 tbsp garlic, minced
• Fresh basil
• 2 tbsp tomato paste
• 28 oz (794g) crushed tomatoes, canned (or beef broth, red wine, water)
• 2-3 tbsp olive oil
• Red pepper flakes
• Italian seasoning, to taste
• All-purpose seasoning, to taste (or salt, pepper, garlic powder, onion powder)
• Chicken bouillon powder, to taste
• Salt, to taste
• Black pepper, to taste
• Onion powder
• Garlic powder
• 2 cup all-purpose flour
• 2 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup milk or half and half
• 1-2 cup cooking oil
• Fresh mozzarella
• 1 lb (454g) spaghetti noodles (or any pasta)

book_ribbon Instructions

1. Make the marinara: heat 2 to 3 tablespoons olive oil in a saucepan over medium-low heat, add 1 to 2 tablespoons minced garlic (about 4 cloves) and gently cook without browning to infuse the oil.
2. Add 1/2 diced onion and let it sweat until beginning to soften, then add red pepper flakes if using.
3. Stir in 2 tablespoons tomato paste and cook briefly, then add the entire 28 ounce can of crushed tomatoes and stir to combine.
4. Simmer the sauce over medium-low heat for as long as you have; if in a rush simmer for about 30 to 45 minutes, or simmer for a couple hours if desired.
5. Season the sauce with Italian seasoning and all-purpose seasoning, add fresh basil, and let simmer while you prepare the chicken.
6. Prepare the chicken: butterfly each chicken breast (or halve as shown) and place in a Ziploc bag; pound with a rubber mallet (or heavy flat object) until the pieces are flat and even.
7. Season the flattened chicken on both sides with all-purpose seasoning and Italian seasoning, then refrigerate and let rest for about 30 minutes to allow the seasoning to penetrate.
8. Bring a pot of salted water to a boil and cook the spaghetti according to package directions while you bread and fry the chicken.
9. Set up a breading station with three bowls: a bowl of about 2 cups all-purpose flour seasoned with salt, pepper, chicken bouillon powder, and a little Italian seasoning; a bowl with 2 cups panko lightly dusted with all-purpose seasoning plus about 1/2 cup grated Parmesan; and a bowl with 2 beaten eggs mixed with 1/4 cup milk or half and half for the egg wash.
10. Dredge each seasoned chicken piece in the seasoned flour, dip into the egg wash, then press firmly into the panko-Parmesan mixture on both sides to form a compact crust. Place breaded chicken on an aluminum foil–lined baking sheet.
11. Heat frying oil to 350°F. Gently lay the breaded chicken into the hot oil and fry until golden brown, about 4 to 5 minutes total for these thin pieces; chicken is done when it reaches an internal temperature of 165°F.
12. Remove fried chicken and while still piping hot sprinkle a little finishing salt and more grated Parmesan over the top.
13. Top each chicken piece with about 1 tablespoon (at most) of marinara, then place slices/pieces of fresh mozzarella on top.
14. Melt and brown the mozzarella under the oven broiler for a few minutes (or bake at 400°F, or use a blowtorch) until the cheese is melted and lightly browned.
15. Plate with the cooked spaghetti, finish with more grated Parmesan, and garnish with fresh basil or chopped parsley.