My Top 5 Chicken Recipes: Whole Roasted Chicken, Chicken Salad, Fried Chicken, Chicken Soup, Chicken Paprikash
ID: 0850b3e8...
Andrew Babish shares his top five chicken recipes of all time: a spatchcocked Whole Roasted Chicken with Chicky-Churry sauce, a poached Chicken a la Mayonnaise salad, double-fried Crispy Fried Chicken with Calabrian chili burnt honey, a rich Chicken Soup with chicken skin chili crisp, and a classic Chicken Paprikash served over homemade dumplings.
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🍳 Cooking Flow
[Whole Roasted Chicken] Spatchcock and dry-brine chicken, prepare chicky-churry sauce using clarified butter, and roast at 450°F. → [Chicken Salad] Butterfly, pound, and poach chicken breasts at 175°F. Blend homemade mayonnaise and combine with chopped chicken and mix-ins. → [Fried Chicken] Simmer honey and water to create burnt honey infused with Calabrian chilies. Double-fry dredged chicken pieces first at 300°F and then at 400°F. → [Chicken Soup] Pressure cook roasted chicken carcasses and chicken feet with vegetables for 1 hour. Render chicken skin to make a chili crisp and cook vegetables, chicken, and pasta in the broth. → [Chicken Paprikash] Crisp chicken thighs skin-side down, sauté aromatics with sweet Hungarian paprika, deglaze with stock, and braise. Serve over fresh boiled dumplings with a tangy sour cream sauce.
Cooking Steps
Brief Cooking Order
[Whole Roasted Chicken] Spatchcock and dry-brine chicken, prepare chicky-churry sauce using clarified butter, and roast at 450°F. → [Chicken Salad] Butterfly, pound, and poach chicken breasts at 175°F. Blend homemade mayonnaise and combine with chopped chicken and mix-ins. → [Fried Chicken] Simmer honey and water to create burnt honey infused with Calabrian chilies. Double-fry dredged chicken pieces first at 300°F and then at 400°F. → [Chicken Soup] Pressure cook roasted chicken carcasses and chicken feet with vegetables for 1 hour. Render chicken skin to make a chili crisp and cook vegetables, chicken, and pasta in the broth. → [Chicken Paprikash] Crisp chicken thighs skin-side down, sauté aromatics with sweet Hungarian paprika, deglaze with stock, and braise. Serve over fresh boiled dumplings with a tangy sour cream sauce.
Introduction
Andrew Babish shares his top five chicken recipes of all time: a spatchcocked Whole Roasted Chicken with Chicky-Churry sauce, a poached Chicken a la Mayonnaise salad, double-fried Crispy Fried Chicken with Calabrian chili burnt honey, a rich Chicken Soup with chicken skin chili crisp, and a classic Chicken Paprikash served over homemade dumplings.
Step 1
[Whole Roasted Chicken] Spatchcock the chicken by cutting out the spine with heavy kitchen shears, slicing near the breastplate, cracking it open, and removing the keel bone to flatten the bird.
Step 2
[Whole Roasted Chicken] Dry brine the chicken by coating all surfaces with kosher salt and placing it uncovered in the fridge overnight to dry out the skin.
Step 3
[Whole Roasted Chicken] Prepare clarified butter by simmering 2 sticks of unsalted butter with fresh thyme, sage, and garlic cloves until milk solids separate, then strain through cheesecloth.
Step 4
[Whole Roasted Chicken] Blend 1/2 cup of the clarified butter with parsley, dill, rosemary, garlic, shallot, lemon juice, salt, and black pepper using an immersion blender to create the chicky-churry sauce.
Step 5
[Whole Roasted Chicken] Roast the chicken on a wire rack over a foil-lined baking sheet. Brush with plain clarified butter and roast at 450°F until breast registers 150°F and thigh registers 175°F. Rest for 10 minutes before carving and serving with the chicky-churry sauce.
Ingredients List
Important Notes
Dry brining chicken overnight uncovered in the fridge draws out moisture, yielding exceptionally crispy skin when roasted or fried.
Poaching chicken gently off-heat after bringing the water to 175°F ensures the breast meat stays tender and juicy rather than dry and stringy.
When double-frying chicken, the first fry sets the crust and cooks the meat, while the resting period releases steam that gets absorbed by the crust, which then evaporates during the second hot fry (400°F) to make it ultra-crispy.
Adding chicken feet to chicken stock provides an abundance of collagen and gelatin, which gives the finished stock a rich, velvety body.
For Chicken Paprikash, keep the crispy chicken skin above the braising liquid line while baking in the oven to prevent it from getting soggy.
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