Our latest posts: Cast iron chicken pot pie is pure comfort food at when you need a hearty dinner in a jiffy. Made with tender chicken, flaky biscuits, and a creamy gravy that's all baked together ...

When you think about making fried chicken, you probably imagine using a deep fryer or Dutch oven to submerge the chicken pieces in hot oil. A better method, which uses less oil, is to use a large ...

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine.

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine.

For this recipe, I've slathered the chicken with a marinade of achiote paste, vinegar, Mexican oregano, and red spices that create an aromatic, brick-red exterior and subtly spicy meat.

Cut each breast in half on the severe bias (slice at a 45-degree angle). Place each piece between 2 pieces of clear plastic wrap and pound with a mallet until 3/8-inch thick.