Chicken fried chicken is all about that extra-crispy crust. Skinless chicken breasts are double-dipped, fried until golden, and topped with creamy white country gravy. With just a bit of prep and ...

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday ...

Boneless chicken chunks marinated in soya sauce and ginger garlic paste, deep fried until crisp and seasoned in flavourful sauces. This chicken chilly gravy has a burst of flavours and tastes ...

These tender and juicy skillet chicken thighs are pan-seared ... Serve it with fluffy mashed potatoes and the sauce acts as a ...

KFC just introduced Mashed Potato Poppers — a brand-new side that’s crunchy on the outside and creamy on the inside. Inspired ...

Finally, add the fried chicken to the sauce and simmer for another five minutes. Serve hot with white rice or boiled plantain. Ensure the chicken reaches an internal temperature of 165F (73.8°C).

Butter chicken is seen as a restaurant dish, one that is difficult to reproduce at home. But follow these tricks, and your ...

To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir ...

Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the chicken and any juices so that they are completely covered with tomato ...

Cook about 3 more minutes. Place on paper towel to remove some of the oil. Place steak on plate and top with sauce. Serve with mashed potatoes and vegetable of choice. Garnish with sprig of parsley.