Easy Chicken Recipes from Chef Todd English

Enjoy Todd’s version of a popular chicken dish from a Bangkok restaurant. Fried garlic, fried shallot, and spice-infused chicken make this chicken hard to resist.

"Growing up in the South, I remember there was always an occasion for fried chicken. It’s 90% about the crunch and 10% about the seasonings." As an added attraction, Chef English serves his fried chicken with Rosemary-Maple Butter.

"I’m a huge lover of chili. Chicken lightens up this version but maintains the classic flavors you expect from a hearty bowl of stew.”

"When I started cooking, Chicken Cordon Bleu was all the rage, and it’s one of those dishes that has stood up well to the test of time. This is a lighter, quicker version to make at home."

Take a break from beef and make this classic dish with chicken instead.

"The trick for an amazing, perfectly cooked chicken breast is to pound it so it cooks quickly, and to start it skin side down in the pan with a brick on top. Don’t touch it for five minutes; this creates flavorful crisped skin. Then all you have to do is flip it over for one minute to ‘kiss it,’ or let it finish cooking.”

"A tomato base is what most of us think of when it comes to cacciatore. I prefer whole cut-up chicken for this dish, as it is incredibly inexpensive and gives everyone at the table a favored piece.”

“Originally, chicken cacciatore did not incorporate the tomatoes we assume. Instead, wine or vinegar was the base for the braise, so the sauce was quite dark. This version is inspired by a 15th-century recipe, and it is believed to be the predecessor of Coq au Vin."

In addition to these flavorful chicken recipes, Todd English’s cookbook offers a variety of easy recipes for appetizers, cocktails, soups, meats, and desserts.Click here to order Cooking in Everyday English: The ABCs of Great Flavor at Home.