There's a time for the creamy, bubbly chicken gratins, a time for the prune-and-olive-dotted chicken roasts, a time for the shatteringly crispy buttermilked and fried chicken. But in the spring, what we want most, from all things, is the fresh, the tender, the bright—sometimes that means fruit or zippy spring onions, sometimes just lemon and olive and a murmur of heat.
This applies, of course, to our chicken dinners, too, which is why our latest contest is devoted entirely to the best, springiest chicken recipes you can offer. Is yours shot through with rhubarb? Or puckery with lemon and sumac? Or wrapped up in lettuce cups with a vinegary slaw?
Roasted, braised, shredded, fried—we want to see them all. Head to the contest page to submit your recipe!
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
See what other Food52 readers are saying.