Chicken Drumstick

Can be prepared in 45 minutes or less, but requires additional unattended time.

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

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.