• 1 cup Italian bread, cubed
• 1/2 cup almonds, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 2 tablespoons low-sodium chicken broth
• 8 chicken tenders, trimmed, 1 lb
• 1 tablespoon olive oil

Sauce

• 1 cup jarred roasted red peppers, drained
• 1 cup Roma tomatoes, seeded, chopped
• 1/4 cup low-sodium chicken broth
• 2 teaspoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh lemon juice
• salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

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• 2 pounds boneless skinless chicken thighs
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• 8 garlic cloves, halved
• 3 tablespoons cooking sherry
• 1/2 cup chicken stock
• 1 bay leaf
• 2 tablespoons Italian (flat-leaf) parsley, finely chopped

Chicken In Garlic Sauce

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• 1¼ lb chicken, ground or minced
• 4 green onions, finely chopped
• 4 tablespoons cilantro, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1 egg white lightly beaten
• 1 tablespoon olive oil
• 1 lemon, halved
• 5 ounces tabouleh
• 4 sesame breadrolls or whole grain rolls

Spicy Chicken Burgers

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Chicken

• 1 (4-pound) chicken, cut into pieces
• salt, black pepper, and cayenne
• 1 cup all-purpose flour
• 1⁄2 cup vegetable oil
• 1 large onion, chopped
• 1 small bell pepper, chopped
• 1 large garlic clove, minced
• 1 tablespoon prepared dark roux (or make your own)
• 2  cups chicken broth
• salt, pepper, and/or Cajun seasoning
• 2 tablespoons fresh minced parsley

Dumplings

• 2 cups baking mix, such as original Bisquick
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2/3 cup milk

Smothered Chicken Fricassee

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For the chicken: 

• 1/4 cup chopped fresh cilantro
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 4 garlic cloves, peeled
• 1/2 cup Cayenne Pepper Sauce or other hot pepper sauce
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 1/4 cup fresh lime juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 4 chicken breasts or leg quarters, bone in

For the glaze:

• 3 tablespoons butter
• 4 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons Cayenne Pepper Sauce or other hot pepper sauce
• 2 tablespoons fresh lime juice

Chicken with Cayenne Pepper Sauce

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• 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
• 3/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons cooking oil

Optional:

• 2 eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup prepared marinara sauce
• 1/2 cup freshly shredded mozzarella
• 2 tablespoons freshly grated Parmesan
• wooden skewers
• ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

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• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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• 4 boneless, skinless chicken breasts
• 12 sage leaves, or as needed
• 8 pieces prosciutto
• salt, to taste
• freshly ground black pepper, to taste
• flour, for dredging
• olive oil, as needed

Chicken with Prosciutto and Sage

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• whole chicken, about 3 lbs, cut into 8 pieces
• 1 quart buttermilk
• 1 lb. lard
• 1/2 cup butter, unsalted
• 1/2 cup country ham, cut into 1/2-inch strips
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground balck pepper

Southern Pan-Fried Chicken

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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