With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)
Here are 15 brilliant, proven, utterly delicious chicken recipes from some of the greatest cookbook authors of the last 50 years—how about that? So next time I dare you to trust me and try something a little weird—sunflower seed risotto, or burnt toast soup, perhaps—I want you remember this moment.
"This is not astrophysics," Barbara Kafka said of her easy-as-can-be recipe. A super-hot oven (500°F!) ensures that gorgeous, golden-brown skin.
These crispy wings are all about the dipping sauce—it's got soy sauce, honey, rice vinegar, chile flakes, sesame seeds, and then some.
This hands-off, stovetop method produces a shatteringly crispy skin. Plus, the simple recipe is ripe for riffs (like adding kale and croutons).
Between the rosemary-lemon brine (juicy meat) and buttermilk dip (craggy crust), there's no way for this chicken to be anything but wonderful.
This is French comfort food at its finest: chicken parts baked in a creamy Gruyère sauce. Serve with cold wine and a warm baguette.
This white BBQ sauce—seasoned with garlic powder, ground cayenne, and plenty of black pepper—is awesome on chicken, yes. But try it with steaks, pork chops, and even fish, too.
Milk-braised chicken? Yes! The lactic acid in milk makes meat especially tender and turns into an amazingly flavorful sauce.
Big pot of oil? Not today. This recipe, dreamed up by our co-founder Amanda Hesser's mom, turns to a super-hot oven instead.
We aren't sure what's better: the chicken or the sauce. Cherry tomatoes, basil, garlic, and chiles make this dish a warm-weather favorite.
Brining a whole chicken in salt water is a good idea. Brining it in feta brine is a great one.
These minimalist wings from Mark Bittman are broiler-"fried," then tossed in an easy-peasy sauce of melted butter, hot sauce, minced garlic, and sherry vinegar.
No preheating necessary. This chicken goes into a cold oven, which then gets turned up to 450°F, and comes out with crispy skin and juicy meat.
According to Nigella Lawson, frozen peas are the secret to success in this sheet-pan dinner: "The steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top."
Salami, olives, and fennel team up to create your new favorite braised chicken. Serving over polenta: oh-so highly recommended.
This tender chicken is a standout thanks to its rich sauce, thickened by ground nuts. Use your favorite type—say, walnuts, almonds, or hazelnuts—or a mixture.
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something perfect for beginners? Please send it Kristen's way (and tell her what's so smart about it) at [email protected].
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