• Choose a category
• All
• Classic-Fiction

SERVES 4

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about ¼ inch thick, if needed

Coarse salt and freshly ground pepper

1½ cups buttermilk

½ teaspoon hot sauce, such as Tabasco

2 cups plain dried bread crumbs (about 8 ounces)

1/3 cup finely chopped fresh sage, plus fried leaves for garnish

Vegetable oil, for frying

1. Preheat the oven to 200°F. Season the chicken with salt and pepper. Stir the buttermilk, hot sauce, 1½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the chicken; turn to coat well. Let marinate for about 15 minutes. Stir the bread crumbs and sage in another bowl; set aside.

2. Heat about 1 inch oil in a large skillet until it reaches 365°F on a deep-fry thermometer. Working with 1 cutlet at a time, transfer the chicken from the buttermilk mixture to the bread crumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in the oven to keep warm. Remove any bits of coating from the skillet with a slotted spoon, and discard before adding more chicken. Repeat with the remaining chicken. Garnish with the fried leaves.

roasted herbed chicken with vermouth pan sauce

SERVES 4

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.

1 whole chicken, rinsed, patted dry, and cut into 8 pieces

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1½ teaspoons finely chopped fresh tarragon

1 tablespoon finely chopped fresh thyme

1½ teaspoons finely chopped fresh flat-leaf parsley

8 garlic cloves, unpeeled

½ cup dry vermouth

¼ cup homemade or low-sodium store-bought chicken stock

1. Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15½ × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.

2. Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

chicken holy basil

SERVES 4 TO 6

10 garlic cloves, minced

6 fresh Thai chiles, thinly sliced crosswise

¼ cup plus 2 tablespoons vegetable oil

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon plus 1 teaspoon Asian fish sauce

2 teaspoons soy sauce

4½ teaspoons sugar

Freshly ground pepper

3 cups loosely packed fresh holy basil leaves, plus more for garnish

Sticky or steamed jasmine rice, for serving

1. Mash together the garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic mixture. Cook, stirring, until the garlic is just golden, about 20 seconds.

2. Add the chicken; cook, stirring often, until the chicken is cooked through, about 4 minutes. Stir in the fish sauce, soy sauce, sugar, and 1½ teaspoons pepper. Add the basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.

broiled yogurt-ginger chicken breasts