Boneless, Skinless Chicken Breasts

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

An oven-baked take on the Atlanta classic.