• 1½ pounds boneless, skinless chicken tenders
• 1 tablespoon plus 1½ teaspoons Creole seasoning mix, divided
• 2 cups buttermilk
• 2 tablespoons your favorite hot sauce
• 1 tablespoon Creole mustard
• vegetable oil for frying
• 2 cups flour
• ½ cup cornmeal*
• cayenne pepper to taste (optional)
• salt and pepper to taste

*Note: If you have masa on hand, substitute about ¼ cup and reduce cornmeal to ¼ cup; it adds a big burst of corn flavor.

Hot and Crisp Chicken Tenders

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• 6 trimmed chicken thighs
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons ground ginger, divided
• 2 tablespoons hoisin sauce, divided
• 2 tablespoons cooking oil, divided
• 5 cloves of garlic, minced
• 1 tablespoon minced ginger
• ¼ cup soy sauce
• 1 tablespoon bourbon whiskey
• 1 tablespoon apple cider vinegar
• ¼ cup brown sugar
• ¼ white sugar
• 1 tablespoon cornstarch, if needed

Bourbon Chicken

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• 1½ pounds tomatillos husked, scrubbed and rinsed, and quartered
• 2 garlic cloves peeled
• ½ cup coarsely chopped white onion
• 1 to 2 serrano chiles stemmed, seeding optional
• 1½ cups coarsely chopped cilantro leaves and upper part of stems
• 1 teaspoon kosher or sea salt or to taste
• ¼ cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream or heavy cream
• 12 Corn tortillas
• 3 cups shredded cooked chicken, hot
• 3 cups Oaxaca or Muenster cheese, grated

Enchiladas Suizas

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• 1 pound chicken cutlets
• Creole seasoning to taste
• ¼ cup olive oil
• 1 medium onion
• 6 cloves garlic, thinly sliced
• crushed red pepper flakes to taste
• 1 tablespoon tomato paste
• ¼ cup red wine
• 1½ pounds ripe cherry tomatoes, quartered
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ cup Italian-seasoned fine breadcrumbs
• ¼ cup grated Parmesan
• 1 egg, well whisked
• ¼ cup buttermilk
• ¼ cup cooking oil
• 8 ounces dried bucatini, linguine, or spaghetti
• ¼ cup chopped parsley leaves
• sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

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Mexican Chicken

• 3 chicken breasts, flattened using a rolling pin
• 2 tbsp (30 ml) vegetable oil, plus more for pan
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Juice of 1 lime
• 1 tbsp (20 g) honey
• 2 tbsp (15 g) fajita spice
• 1 large clove garlic, peeled and minced
• 3 tbsp (8 g) finely chopped fresh cilantro
•  

Sour Cream Dressing

• ¼ cup (60 g) sour cream
• 2 tbsp (28 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of ground white pepper
• 3 tbsp (45 ml) water
•  

Corn Salad

• 1 cup (175 g) cooked corn (grilled is great!)
• 10 mixed red and yellow grape tomatoes, sliced in half
• 1 avocado, peeled, pitted and sliced
• 1 head romaine lettuce, roughly chopped
• 3 tbsp (8 g) chopped fresh cilantro
• ½ red onion, sliced
• 2 hard-boiled large eggs, quartered
• 1½ oz (43 g) blue corn nacho chips

Mexican Grilled Chicken and Corn Salad

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For the Balsamic Dressing:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 2 tablespoons creme fraiche or plain full-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon maple syrup or honey Kosher salt

For the Milanese:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 6 boneless, skinless chicken breasts
• ⅓ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• Kosher salt
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup sesame seeds
• Neutral oil, for frying

To Assemble and Serve:

• 12 to 16 ounces arugula
• Kosher salt and freshly ground
• black pepper
• Wedge of Parmesan cheese
• Lemon wedges

Crispiest Chicken Milanese with Spicy Balsamic Arugula

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• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 1 cup Sofrito (click here)
• 1 plum tomato, diced
• ½ cup pitted green olives
• 3½ pounds boneless, skinless chicken thighs and breasts
• 1 pound (2¼ cups) medium-grain white rice
• 5 cups chicken stock, warmed
• 1 bunch cilantro, roughly chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh or thawed frozen green peas
• 1 (12-ounce) jar roasted red peppers, drained and diced
• hot pepper vinegar, for serving

Chicken and Rice

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• 1 large yellow onion, roughly chopped
  
  10 garlic cloves, roughly chopped
  
  1 large red bell pepper, roughly chopped
  
  3 cubanelle or banana peppers, roughly chopped
  
  1 bunch cilantro, roughly chopped

Sofrito

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FOR THE CHICKEN SAUCE

• 6 tablespoons unsalted butter
• 1 cup chopped onion
• 1 pound carrots, peeled and cut into quarters
• 1 cup diced celery
• ½ teaspoon tomato paste
• 3 tablespoons all-purpose flour
• 1½ tablespoons minced garlic
• 1 quart Chicken Stock (below)
• 2 bay leaves
• 4 cups shredded cooked chicken
• 1 tablespoon fresh thyme or 1 teaspoon dried, plus more fresh thyme leaves, for serving
• 2 teaspoons black pepper
• kosher salt

FOR THE DUMPLINGS

• 2 cups all-purpose flour
• 1½ tablespoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 cup buttermilk
•  
• CHICKEN STOCK:
• 2 pounds chicken bones, raw or roasted (roasted bones will result in a darker stock)
• 2 medium onions, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 medium head garlic, cut in half crosswise
• 1 tablespoon whole black peppercorns

My Mom's Chicken and Dumplings

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• 1 whole chicken (4 pounds), cut into 8 pieces (see Simple Swap)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved through the stem and sliced ¼-inch thick
• 12 ounces seedless green grapes, in small clusters on the stem (about 2½ cups)
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, plus more for serving
• ½ cup Champagne or Prosecco
• 1 teaspoon Dijon mustard
• 2 tablespoons heavy cream

Champagne Chicken

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