1,051 fried chicken recipes

A delicious way to cook your leftover rice into a tasty meal. You can use pretty much any veggies you have on hand. Garlic, ginger, soy sauce and sesame oil give this fried rice and veggies lots of great flavors. Feel free to add some scrambled eggs or cooked chicken to give the protein a boost.

Mee Krob: Thai crisp-fried rice noodles tossed in a sweet-sour-salty sauce with pork, chicken, or shrimp, topped with lacy fried egg nets. Crunchy, tangy, showstopping.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.

Chinese hot and spicy chicken stir-fried with ginger, sherry, dried chilies, and star anise pepper, simmered in a sweet-sour-savory soy sauce. Sichuan-style weeknight chicken main.

Stir-fried chicken and linguine in a spicy sesame sauce with soy, hoisin, sherry, and fresh ginger. East meets West in this Asian-Italian fusion pasta dish.

All-in-one chicken casserole bakes chicken breasts and potatoes together in a creamy sour cream and cream-of-chicken sauce, then crowns it with crispy fried onions. A complete one-dish weeknight dinner.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

Quick spicy Asian chicken stir-fry over angel hair pasta cooked in chicken broth. Thai-seasoned chicken with soy sauce and chili oil, ready in 20 minutes flat.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.

Chinese-style lemon chicken: crispy cornstarch-fried chicken sliced over crisp stir-fried vegetables and drenched in a glossy sweet-tart lemon sauce. The takeout favorite, made fresh at home.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.