16 articles
Buffalo wing
Buffalo wing: deep-fried unbreaded chicken wing pieces tossed in hot sauce and melted butter, served with celery and blue cheese. Credited to Buffalo, New York's Anchor Bar in 1964 (Teressa Bellissimo), with rival claims by John Young's Wings 'n Things; celebrated with Chicken Wing Day since 1977.
Butter chicken
Butter chicken (murgh makhani, मक्खन मुर्ग़ा) is a Delhi restaurant dish of tandoor-roasted chicken in a tomato-butter-cream gravy, linked to Moti Mahal and contested between the Gujral and Jaggi families in a 2024 lawsuit.
Chicken à la King
Chicken à la King is an American dish of diced chicken in cream sauce with mushrooms, pimientos, and peppers, served on toast or pastry. Its origin is contested: Brighton Beach Hotel's chef George Greenwald, the Keene family, and cook William King are all credited.
Chicken as food
Chicken as food: meat of the domestic chicken (Gallus gallus domesticus), the world's most consumed poultry. Over 33 billion birds (2020), 30% of global meat consumption, 165 °F safe cooking temperature, cheapest livestock meat.
Chicken feet
Chicken feet (凤爪, fengzhao; phoenix claws) are poultry feet eaten for their gelatinous collagen texture, central to Cantonese dim sum, Korean dakbal, and South African walkie talkies, and a major chicken-paw export trade to China.
Chicken Kiev (Котлета по-киевски)
Chicken Kiev (котлета по-київськи, kotleta po-kyivsky) is a breaded chicken cutlet stuffed with herb butter, claimed by Ukrainian and Russian cuisine with disputed French, St Petersburg, and Kyiv origins; first printed 1913-1914, revived by Intourist in 1947, a Marks & Spencer ready meal from 1979.
Chicken paprikash
Chicken paprikash (paprikás csirke) is a Hungarian chicken stew in an onion-paprika sauce finished with sour cream, served with nokedli dumplings; distinct from goulash, which never contains sour cream.
Coq au vin
Coq au vin: classic French dish of rooster or chicken braised in red wine with lardons, mushrooms, and pearl onions; Burgundian pinot noir version is the reference, with Alsace riesling, Jura vin jaune, and Champagne variants.
Fricassee
Fricassee (French fricassée) is a white stew of cut-up meat, usually chicken or veal, seared without browning, simmered in stock, and served in a creamy white sauce; the English word dates to 1568.
General Tso's chicken
General Tso's chicken (左宗棠鸡) is a Chinese-American deep-fried chicken dish in sweet-spicy sauce, named for Qing general Zuo Zongtang, who never ate it. Invented in Taiwan in the 1950s by Hunan chef Peng Chang-kuei, it reached New York in 1973.
Korean fried chicken
Korean fried chicken (치킨, chikin): double-fried, starch-coated fried chicken from South Korea, with yangnyeom sweet-spicy or soy-garlic glazes; born of post-Korean War US influence, paired with beer as chimaek.
Peking duck (北京烤鸭)
Peking duck (北京烤鸭, Beijing kaoya) is Beijing's signature roast duck dish, made by hanging-oven (Quanjude, 1864) or closed-oven (Bianyifang, 1416) methods, both national intangible cultural heritage since 2008, served carved with pancakes, scallion, and sweet bean sauce.
Roast chicken
Roast chicken: a whole chicken cooked by dry heat in an oven, over fire, or on a spit. Key facts: USDA safe internal temperature 165 °F, spatchcocking for even cooking, dry brining, and the British Sunday roast tradition.
Tandoori chicken
Tandoori chicken (तंदूरी चिकन): yogurt-and-spice-marinated chicken roasted in a charcoal-fired clay tandoor; a Punjabi dish popularized by Moti Mahal in post-1947 Delhi, with disputed credit between Kundan Lal Gujral and Kundan Lal Jaggi.
Turducken
Turducken: a deboned chicken stuffed inside a deboned duck inside a deboned turkey, also called a three-bird roast; associated with Louisiana Cajun cooking, Paul Prudhomme, Hebert's Specialty Meats, John Madden, and USDA 165 °F cooking guidance.
Yakitori (焼き鳥)
Yakitori (焼き鳥, やきとり) is Japanese grilled chicken on skewers, seasoned with shio salt or tare soy glaze and grilled over binchotan charcoal; the word also covers pork and offal skewers, and it is a subset of kushiyaki.