• 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

Click image to enlarge.

• 24 Ritz crackers
• 1/2 cup toasted pecans
• 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
• Coarse salt and freshly ground pepper
• 4 cups vegetable oil
• 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

• 1/4 cup honey
• 1/4 cup Creole mustard
• 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

Click image to enlarge.

• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Rich Chicken Stock

Click image to enlarge.

• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

Click image to enlarge.

The broth

• 1 small whole chicken
• 8-12 cups water
• 1 onion, quartered with skin on
• 2 stalks celery
• 10 peppercorns
• 1 clove garlic, lightly crushed
• 2 bay leaves
• 1 tablespoon salt

The soup

• 2 tablespoons chicken fat
• 1 cup onion, diced
• 1/2 cup  celery, diced
• 1 cup carrots, diced
• 1/4 cup white wine
• 1/4 cup parsley chopped
• 1/4 cup fresh chives, chopped
• 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

Click image to enlarge.

• 3 (5-pound) roasting chickens
• 3 large yellow onuions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Homemade Chicken Stock

Click image to enlarge.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (1 cup)
• 1 1⁄4 teaspoons kosher salt
• 3 cups chicken broth
• 1 1⁄2 pounds skinless boneless chicken breast halves, sliced on the bias into 1⁄3-inch-thick medallions
• 3⁄4 cup sifted all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 8 sprigs fresh flat-leaf parsley, large stems trimmed off

Easy Chicken and Dumplings

Click image to enlarge.

• one 3- to 3 1/2-pound broiler-fryer, cut up for frying
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• ​3/4 cup unsifted all-purpose flour
• vegetable oil or lard for frying
• ​1 tablespoon water

​GRAVY

• ​4 tablespoons skillet drippings
• ​1/3 cup unsifted all-purpose flour
• ​2 cups water (or milk if you prefer milk gravy)
• ​salt and pepper to taste

Pan-Fried Chicken

Click image to enlarge.

• 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
• 1/4 cup extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red onion
• 1/3 cup thinly sliced green onion, white and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• 1/2 cup seeded, diced green bell pepper
• 1/2 cup seeded, diced red bell pepper
• 1/2 cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• 1/4 cup seeded, diced cubanella pepper
• 1/4 cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 1/2 teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/3 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3/4 cup unsweetened coconut milk
• 3/4 cup pineapple juice
• 1/2 mango juice
• 1/2 cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni

Click image to enlarge

• 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
• 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
• ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
• ​1 cup sliced shitaake mushrooms
• 3 baby boy choy, thinly sliced
• ​2 shallots, thinly sliced
• ​fresh mug beans sprouts and/or shredded cabbage (any variety)
• Thai basil
• ​cilantro
• ​lime juice
• ​Sriracha and/or garlic chile paste
• sliced jalapeno peppers
• ​fried shallots or fried garlic 

Fake (Faux) Pho

Click image to enlarge.