31 Tasty American Chicken Dishes You Need to Try
American chicken dishes represent a culinary journey through diverse regional flavors and innovative cooking techniques.
Home cooks and professional chefs alike celebrate the versatility of this beloved protein across different cultural landscapes.
Comfort food enthusiasts find deep satisfaction in these hearty recipes that reflect local traditions and creative culinary expressions.
Passionate food lovers appreciate the rich tapestry of ingredients and cooking methods that transform simple chicken into extraordinary meals.
Regional influences play a significant role in shaping these distinctive preparations, each telling a unique story about local tastes and ingredients.
Families gather around tables, sharing meals that connect generations through time-honored recipes and delicious innovations.
The United States boasts an impressive array of chicken dishes that showcase remarkable skill and cultural diversity.
Here are 31 great American chicken dishes that will tantalize your taste buds and inspire your next kitchen adventure:
Great American Chicken Dishes for Family Nights
Chicken dinners are a cornerstone of American family life. Whether fried, grilled, or baked, these dishes promise warmth, comfort, and plenty of second helpings.
Fried Chicken
Fried chicken dominates Southern cuisine as a legendary dish rooted in multicultural culinary history.
Scottish immigrants initially introduced frying techniques during colonization, while African slaves enhanced recipes with complex seasonings.
Hot chiles, salt, and pepper create its signature flavor profile that ensures maximum taste and texture.
Hand-held pieces allow diners to enjoy crispy golden-brown crusts alongside tender, juicy meat.
Southern communities passionately debate preparation methods, with each family claiming superior techniques passed through generations.
Generations of Southern families continue perfecting their unique fried chicken recipes.
Hot Chicken
Hot chicken bursts with Nashville's fiery culinary spirit, featuring deep-fried chicken coated in scorching cayenne pepper paste that creates a signature rusty red exterior.
Thornton Prince accidentally popularized this spicy sensation in the 1930s after a vengeful girlfriend attempted to punish him with an intensely hot breakfast.
Prince not only enjoyed the burning chicken but loved it so much he shared it with his brothers, transforming a potential act of revenge into a regional delicacy.
Traditionally served on white bread slices with pickles or coleslaw, hot chicken delivers a punishing heat that challenges even brave eaters.
Nashville restaurants now compete to create the most intense versions of this legendary dish.
Street vendors and restaurants across Tennessee celebrate its unique flavor profile.
Prince's original recipe has inspired countless variations throughout the southern United States.
Spice lovers and culinary adventurers seek out hot chicken as a must-try Southern experience.
Orange Chicken (Orange Chicken)
Orange chicken emerges as a wildly popular American-Chinese fusion dish featuring crispy battered chicken coated in a sweet and tangy orange-chili sauce.
Panda Express restaurant pioneered this modern version after adapting a traditional Hunan recipe to American taste preferences.
Southern Chinese culinary techniques inspired the dish's creation, transforming classic spicy regional flavors into a sweeter commercial meal.
Subtropical regions of China originally developed similar orange-based sauces using native citrus fruits like tangerines and oranges.
Battered chicken pieces receive a glossy orange glaze that balances zesty and sugary flavor profiles.
Steamed white rice typically accompanies the dish as a standard side.
Restaurant menus across America now feature this crowd-pleasing chicken preparation.
Deep-frying creates the signature crispy exterior that makes orange chicken a beloved fast-casual staple.
Chicken Parmigiana
Chicken parmigiana revolutionizes breaded chicken by smothering tender meat with zesty tomato sauce and melted cheese, creating a mouthwatering Italian-American crossover dish.
Italian immigrants in New York and New Jersey popularized this culinary creation, transforming traditional eggplant parmigiana into a poultry-based sensation.
Restaurant menus across America now feature this crispy, cheesy specialty that blends breadcrumb-coated chicken with rich marinara sauce.
Restaurant patrons enjoy chicken parmigiana served multiple ways, from classic pasta accompaniments to hearty submarine sandwich fillings.
Restaurants typically bake the chicken until the exterior turns golden brown and cheese bubbles with irresistible appeal.
Italian cooking techniques merge with American ingredients to produce this crowd-pleasing meal.
New York and New Jersey restaurants first championed the dish's widespread popularity.
Restaurants continue to celebrate this flavorful fusion of Italian and American cuisines.
Chicken And Waffles
Chicken and waffles merge soul-stirring Southern comfort with Harlem jazz culture through a mouthwatering combination of crispy fried chicken atop fluffy golden waffles.
African American culinary traditions birthed this iconic dish during post-Civil War migrations, emerging prominently in 1930s Harlem nightclubs.
Southern Black communities originally prepared this special occasion meal when chicken was rare and celebratory.
Sweet maple syrup contrasts with savory, crunchy chicken skin, creating an irresistible flavor profile.
Restaurant chains and soul food establishments now serve this beloved meal nationwide.
Jazz musicians popularized the dish during late-night performances.
Weekend brunch menus frequently showcase chicken and waffles as a signature offering.
Restaurant patrons continue to embrace this unique cross between breakfast and dinner flavors.
Chicken Tenders
Chicken tenders are succulent strips of poultry meat cut from the most delicate muscle beneath chicken breasts, prized for their exceptional tenderness and superior texture.
Breaded and deep-fried to golden perfection, these strips deliver a crispy exterior with a moist interior that makes them a favorite comfort food.
Hot oil transforms the breaded meat into a crunchy delight that pairs perfectly with french fries and coleslaw.
Young diners especially love these bite-sized protein pieces for their mild flavor and easy-to-eat format.
Fast food chains and casual dining spots feature chicken tenders as a popular menu item.
Preparation involves coating chicken muscle strips in seasoned breadcrumbs before frying at high temperatures.
Buffalo Wings
Buffalo wings originated in Buffalo, New York, at the Anchor Bar in 1964 when owner Teressa Bellissimo creatively transformed an accidental chicken wing shipment into a legendary dish.
Deep-fried wings coated in spicy hot sauce became an instant sensation, served alongside cool blue cheese dressing and crisp celery sticks.
Restaurant patrons quickly fell in love with the zesty, crispy chicken wings that balanced heat and tanginess perfectly.
American bar food culture embraced this unexpected culinary innovation, transforming an ordinary ingredient into a national snack phenomenon.
Weekend game watchers and sports fans adopted Buffalo wings as their go-to finger food.
Restaurants across the United States began adding these spicy wings to their menus.
Wing competitions and festivals now celebrate this iconic American dish.
Buffalo wings remain a beloved staple of casual dining and social gatherings throughout North America.
Sesame Chicken
Sesame chicken transforms deep-fried battered chicken into a sweet, tangy masterpiece of American-Chinese cuisine.
Classic preparations coat crispy chicken pieces in a glossy sauce made from chicken broth, sugar, corn starch, and vinegar or sake.
Toasted sesame seeds generously sprinkled across the surface provide a nutty flavor and distinctive visual appeal.
Restaurant menus frequently pair this popular dish with steamed broccoli or white rice for a complete meal.
Home cooks and restaurant chefs alike enjoy its straightforward preparation and crowd-pleasing taste.
Authentic versions carefully balance sauce sweetness with subtle vinegar tang.
Original recipes emerged from Chinese-American restaurant kitchens in the mid-20th century.
General Tso’S Chicken (General Tso’S Chicken)
General Tsos chicken blends Chinese-American cuisine with deep-fried chicken pieces coated in a sweet and spicy sauce that originated in New York restaurants during the 1970s.
Immigrant chefs from China and Taiwan independently claim credit for creating this popular dish named after a Qing dynasty military leader.
Chefs deep-fry chicken pieces and stir-fry them with ginger, garlic, scallions, and hot chili peppers.
Rice wine, rice vinegar, soy sauce, and sugar form the signature sauce that gives the dish its distinctive flavor profile.
Despite its name, General Tso Tsungtang never ate or knew about this specific recipe.
Restaurant owners transformed traditional Hunanese chicken dishes into a sweeter, more accessible American version.
American diners quickly embraced this spicy-sweet chicken dish as a staple in Chinese-American restaurant menus nationwide.
Chicken Bog
Chicken bog is a hearty South Carolina rice dish swimming with flavor and simplicity, combining tender chicken, smoky sausage, and fluffy rice in a one-pot meal that reflects regional culinary traditions.
South Carolina locals have celebrated this rustic specialty at Loris Bog-Off Festival since 1979, where community members gather to enjoy its rich, comforting essence.
Historians trace the dish's unusual name to the boggy landscape of its origin or its moist cooking technique.
Traditional recipes feature long-grain white rice, whole chicken pieces, smoked sausage, onions, and savory seasonings simmered together in a single pot.
Italian-style herbs and chicken bouillon add depth to the straightforward preparation method.
Families and large groups particularly enjoy chicken bog for its easy preparation and satisfying flavor profile.
Home cooks typically prepare the dish by slowly simmering ingredients until chicken is tender and rice absorbs all the delicious broth.
Chicken Pot Pie
Chicken pot pie is a classic North American comfort food featuring a flaky pastry crust filled with tender chicken and mixed vegetables in a creamy sauce.
Originating from ancient Roman banquet traditions, this savory pie became popular in 16th-century England before becoming a staple in American and Canadian cuisine.
Versatile preparation methods allow for stovetop, oven, or open-fire cooking with variations in ingredients and crust styles.
Double-crusted versions are now common alongside traditional single-top-crust designs.
Regional recipes often include peas, potatoes, onions, and carrots, creating a satisfying meal.
Home cooks frequently customize the filling with additional vegetables or seasonings.
Restaurant and family versions share similar core ingredients and cooking techniques.
Rural and urban kitchens alike embrace this hearty, warming dish as a go-to meal for cold days.
Popcorn Chicken
Popcorn chicken revolutionizes finger food with small, crispy chicken morsels resembling actual popcorn kernels.
Southern United States kitchens pioneered this ingenious dish during slavery times when resourceful workers transformed leftover meat scraps into efficient meals.
Deep-frying creates a golden, crunchy exterior that encases tender chicken pieces perfectly.
Slave communities developed this cooking method to maximize meat usage and minimize waste.
Breading techniques ensure maximum flavor and texture in every bite-sized piece.
American fast food restaurants later popularized the dish, making it a mainstream menu staple.
Commercial production spread popcorn chicken's popularity across restaurants and frozen food sections nationwide.
Street vendors and casual dining spots now serve these addictive chicken bites as popular appetizers and snacks.
Family-Style Chicken Dinner
Family-style chicken dinner represents a communal eating experience where generous platters of chicken anchor a shared meal around which guests freely serve themselves.
Chicken serves as the meal's centerpiece, prepared through various methods like frying, roasting, or grilling to enhance flavor and texture.
Multiple complementary side dishes accompany the chicken, ranging from fresh vegetables and crisp salads to hearty potatoes, warm breads, and starches such as pasta or rice.
Regional cuisines influence the specific dish combinations, creating unique dining experiences across different cultural contexts.
Portions are typically large and meant for passing around the table, encouraging interaction and conversation.
Serving style prioritizes abundance and accessibility, allowing diners to customize their plates.
Guests can sample multiple dishes and enjoy generous servings.
Informal and relaxed atmosphere defines this dining approach, making it popular for family gatherings and social meals.
Cashew Chicken
Cashew chicken is a beloved Chinese-American stir-fry featuring crispy diced chicken, fresh vegetables, and crunchy cashews in a savory sauce.
Missouri chef David Leong created the deep-fried version in Springfield during the 1960s to appeal to local tastes.
Traditional preparation involves stir-frying chicken and vegetables quickly in a hot wok with minimal oil.
Cashews add texture and nutty flavor to the dish, creating a satisfying crunch with each bite.
Chicken pieces are typically coated in a flavorful sauce made from chicken stock, soy sauce, and oyster sauce.
Chopped green onions provide a fresh garnish and additional flavor complexity.
Rice serves as the classic accompaniment, absorbing the rich sauce.
Restaurants across America now feature this popular fusion dish that blends Chinese cooking techniques with American preferences.
Chicken Fingers
Chicken fingers emerged as a popular American fast-food staple featuring tender white meat strips breaded and deep-fried to crispy golden perfection.
Diners typically enjoy chicken fingers with classic dipping sauces like honey mustard, barbecue, ranch, or ketchup.
Originating in the mid-20th century, these crispy protein strips quickly became a mainstream menu item across casual dining establishments.
Breadcrumb coatings provide a satisfying crunch that contrasts with the soft, juicy chicken interior.
Many regions customize their versions with unique seasoning blends or specialized breading techniques.
Fast-food chains and sports bars prominently feature chicken fingers as crowd-pleasing appetizers or main course options.
Chicken And Dumplings
Chicken and dumplings are a comforting Southern staple born from resourceful Great Depression cooking, transforming simple ingredients into a hearty one-pot meal.
Soft flour dumplings swim in rich chicken broth made from slowly simmered meat, creating a satisfying blend of tender chicken and pillowy dough.
Home cooks traditionally prepare this dish by first boiling chicken until meat falls apart, then using the flavorful cooking liquid to create thick, creamy gravy.
Flour, shortening, and milk combine to form soft dumpling dough dropped directly into the hot broth.
Rural Southern families developed this economical recipe as a way to feed large groups with minimal expensive ingredients.
Generations of families have passed down unique variations, with some recipes adding herbs or vegetables for extra flavor.
Regional differences exist between creamy and broth-based styles, reflecting local agricultural traditions.
Warm, filling chicken and dumplings remain a beloved comfort food that connects generations through its simple, nourishing ingredients.
Chicken Long Rice
Chicken long rice embodies Hawaiian comfort food blending Chinese culinary traditions with island flavors.
Japanese immigrants likely introduced thin rice noodles to Hawaii's multicultural cuisine during early plantation worker settlements.
Vermicelli noodles swim in a light, fragrant chicken broth alongside tender shredded chicken thighs.
Ginger and green onions add subtle warmth and depth to this simple yet satisfying one-pot meal.
Traditional preparation involves slowly simmering chicken until meat falls apart easily and infusing broth with aromatic herbs.
Hawaiian families frequently serve this dish at gatherings and potlucks as a nourishing staple.
Generations have passed down recipes through oral traditions, maintaining its cultural significance.
Restaurants across Hawaii continue to feature chicken long rice as a beloved menu item reflecting the islands' diverse culinary heritage.
Chicken Nuggets
Chicken nuggets are bite-sized breaded chicken pieces crafted from processed meat slurry, deep-fried or baked until golden and crispy.
Cornell University food science professor Robert C.
Baker pioneered their creation in the 1950s to increase poultry sales and solve meat processing challenges.
Baker's innovative technique allowed ground meat to hold together without traditional skin coverings and enabled batter to adhere during high-temperature frying.
Fast food restaurants quickly adopted these convenient protein morsels, transforming them into a global fast food staple.
Mass production techniques made nuggets affordable and accessible to consumers worldwide.
Commercial manufacturers developed various shapes and flavors to enhance consumer appeal.
Frozen and pre-packaged versions emerged, allowing easy preparation at home.
Nutritionally, chicken nuggets remain a high-calorie processed food option with limited dietary benefits.
Chicken Divan
Chicken divan stands out as a creamy American casserole combining tender chicken, fresh broccoli, and crunchy almonds in a rich cheese sauce.
Created at New York's Divan Parisienne restaurant during the 1950s, this comfort food became a quick household favorite across the United States.
Classic recipes feature layers of steamed broccoli topped with cooked chicken pieces and a decadent Mornay or hollandaise sauce.
Home cooks often sprinkle sliced almonds on top for extra texture and flavor.
Generations have embraced this one-dish meal as a convenient and satisfying dinner option.
Families still enjoy this simple yet elegant casserole as a reliable weeknight meal.
Chicken Vesuvio
Chicken Vesuvio bursts with bold Italian-American flavors rooted in Chicago's culinary landscape, featuring bone-in chicken roasted with crispy potatoes in a savory white wine and garlic sauce.
Originating near Naples but popularized in Chicago's restaurant scene, this dish combines succulent chicken with herb-infused olive oil and oregano.
Restaurants often enhance the flavor profile with fresh green peas and a splash of bright lemon juice.
Chefs prepare the chicken on the bone to maximize tenderness and rich taste.
While traditionally featuring chicken, local kitchens have adapted the Vesuvio technique to other proteins like steak and pork chops.
Diners appreciate the dish's rustic presentation and complex Mediterranean-inspired flavors.
Chicago's Italian-American community continues to celebrate this beloved regional specialty.
Springfield-Style Cashew Chicken
Springfield-style cashew chicken revolutionizes Chinese-American cuisine with its unique deep-fried twist on traditional stir-fry techniques.
Chinese immigrant chef David Leong created this dish in 1963 at Springfield's Grove Supper Club to attract Midwestern diners.
Missouri locals quickly embraced the crispy chicken chunks covered in brown gravy and sprinkled with roasted cashews.
Leong combined Chinese cooking methods with American comfort food preferences by deep-frying chicken instead of stir-frying.
Restaurant patrons loved the crunchy exterior and savory sauce that differed from standard Chinese restaurant offerings.
Springfield remains proud of this culinary innovation that spread across Missouri and neighboring states.
David Leong's creative adaptation transformed local dining expectations and became a regional gastronomic signature.
Chicken A La King
Chicken a la king epitomizes American comfort cuisine, combining tender diced chicken in a rich, creamy sauce with mushrooms and vegetables.
Originating in the late 19th century, this luxurious dish first appeared in the New York Times in 1893 with multiple competing origin stories.
Several restaurants and chefs claim its creation, including the Brighton Hotel in Manhattan and the Claridge Hotel in London.
Classic preparations involve sautéing chicken pieces with vegetables like bell peppers and mushrooms, then blending them into a velvety sherry-infused cream sauce.
Restaurants traditionally serve chicken a la king over rice, buttered toast, or egg noodles for a satisfying meal.
Home cooks appreciate its simplicity and versatility, often adapting the recipe with personal twists.
Historically popular in mid-20th century American dining, the dish remains a nostalgic favorite for many families.
Creole Baked Chicken
Creole baked chicken represents Louisiana's rich culinary heritage, combining spicy seasonings with tender meat baked to golden perfection.
Louisiana natives prepare this hearty dish using chicken breasts or drumsticks marinated in a robust blend of paprika, cayenne pepper, and garlic powder.
Lemon juice adds bright acidity to the seasoning mix, while salt and pepper enhance the overall flavor profile.
Butter helps create a crispy exterior during baking, ensuring each piece develops a succulent texture.
Home cooks typically season the chicken thoroughly before placing it in a hot oven.
Traditional recipes often include variations depending on family preferences and available ingredients.
Regional spice levels can range from mild to extremely hot, reflecting personal taste.
Southern kitchens consider this dish a staple comfort meal that brings warmth and satisfaction to the dinner table.
Chicken Maryland
Chicken Maryland stands as a classic Southern American comfort food featuring crispy fried chicken smothered in rich cream gravy.
Southern cuisine inspired this hearty dish that blends golden-brown chicken with a velvety sauce made from flour, chicken stock, and heavy cream.
Regional cooks debate the perfect coating technique, with some preferring flour dredging while others opt for egg and breadcrumb mixtures.
Restaurants across Maryland and surrounding states serve variations of this popular plate.
Traditional preparation involves carefully frying chicken pieces until they reach a deep golden color.
Families often serve the dish with mashed potatoes or rice as a complete meal.
Home cooks continue to celebrate this unpretentious Southern staple that connects generations through simple, satisfying ingredients.
Chicken Creole
Chicken Creole represents a bold Louisiana culinary staple featuring tender chicken simmered in a spicy tomato-based sauce with bell peppers, onions, and celery.
Louisiana home cooks developed this one-pot meal as a flavorful way to transform simple ingredients into a satisfying dinner.
Native Creole communities blended French, Spanish, and African cooking techniques to create this zesty dish.
Ingredients like fresh tomatoes, chicken broth, and aromatic herbs such as oregano and thyme form the sauce's foundation.
Garlic and pepper add depth and heat to the mixture.
Rice serves as the traditional accompaniment, soaking up the rich sauce.
Families typically prepare chicken creole with boneless chicken breasts for quick cooking.
Amish Chicken
Amish chicken embodies rustic farmhouse cooking with its simple yet flavorful preparation method of coating tender chicken pieces in seasoned flour before pan-frying to golden perfection.
Pennsylvania Dutch communities originated this hearty recipe using fresh chicken and basic pantry ingredients like flour, garlic powder, and paprika.
Home cooks carefully dredge chicken in a seasoned flour mixture, ensuring each piece gets an even, crispy exterior.
Heavy cream mixed with water forms a light sauce that keeps the chicken moist during cooking.
Traditional preparation involves pan-frying the chicken until it reaches a warm golden brown color.
German immigrant influences shaped this classic recipe in rural American kitchens.
Families often serve this comforting dish with seasonal vegetables and homemade bread.
Alabama White Wings
Alabama white wings transform classic chicken wings through a signature mayonnaise-based white barbecue sauce that delivers bold southern flavor.
Southern cooks create this Alabama specialty by grilling chicken wings until crispy and perfectly charred.
Unique white sauce combines mayonnaise with apple cider vinegar, creating a tangy base enhanced by garlic powder, cayenne, and white pepper.
Horseradish and honey add complexity to the sauce's profile, giving wings extra zest and depth.
Barbecue enthusiasts prize these wings for their unexpected creamy sauce and smoky grilled meat.
Alabama restaurants and backyard grills feature this regional specialty as a summer favorite.
Wing lovers appreciate the unconventional sauce that breaks traditional barbecue expectations.
Grilling techniques and precise sauce balance make these wings a memorable southern culinary experience.
Chicken Sauce Piquante
Chicken sauce piquante represents a fiery Cajun delicacy from Louisiana featuring tender chicken simmered in a bold, spicy tomato-based gravy.
Louisiana home cooks craft this zesty dish by browning chicken in a dark roux and blending it with aromatic vegetables like onions, celery, and bell peppers.
Jalapenos and Tabasco sauce intensify the sauce's signature heat, creating a complex flavor profile that tingles taste buds.
Traditional preparation involves carefully building layers of flavor through slow cooking and strategic seasoning.
Chicken pieces absorb the rich, spicy sauce during simmering, resulting in meat that falls off the bone.
Louisiana families often serve this dish with rice to balance its intense spiciness.
Generations have passed down this authentic Cajun recipe, preserving its cultural culinary heritage.
Country Captain
Country captain is a historic fusion dish featuring curried chicken stew blending British and Indian culinary traditions, originating in colonial India as a flavorful cross-cultural meal.
British military officers discovered this spiced chicken recipe during their time in Bengal, quickly popularizing it across military circles and American households.
President Franklin D.
Roosevelt especially loved this dish, helping spread its popularity throughout the United States.
Tender chicken pieces simmer in a rich, aromatic curry sauce balanced with warm spices like turmeric, ginger, and paprika.
Raisins, currants, and sliced almonds provide delightful textural contrast and sweet-nutty undertones to the savory stew.
Home cooks typically serve country captain over fluffy white rice, creating a complete and satisfying meal.
Considered one of the earliest examples of international culinary fusion, country captain represents a delicious historical connection between British and Indian cooking styles.
Barberton Chicken
Barberton chicken is a crispy, golden-brown Serbian fried chicken dish from Barberton that emerged during the Great Depression.
Belgrade Gardens restaurant, founded by Serbian immigrants Manojlo Mike and Smiljka Topalsky, first popularized this unique regional specialty.
Serbian culinary traditions inspired the distinctive preparation method, which involves carefully cutting whole chickens into pieces.
Cooks dredge chicken pieces through flour, then eggs, and coat them in a seasoned breadcrumb mixture.
Deep-frying in lard creates an incredibly crunchy exterior with tender, juicy meat inside.
Smiljka learned the traditional recipe from her mother, bringing authentic Serbian cooking techniques to Ohio.
Immigrants preserved their cultural heritage through this flavorful fried chicken.
Generations of diners have since enjoyed this beloved regional dish that celebrates Serbian-American culinary history.
Kaddon Pika
Kaddon pika dominates Guam's culinary landscape as a fiery chicken stew blending intense Chamorro flavors with bold spice and rich coconut creaminess.
Native islanders prepare this dish by marinating chicken pieces in a robust mixture of vinegar, garlic, onions, soy sauce, and black pepper.
Skilled cooks brown the marinated meat in a pan, carefully draining excess liquid before introducing creamy coconut milk.
Hot peppers provide an optional spicy dimension, allowing individuals to customize heat levels according to personal taste preferences.
Family recipes often include subtle ingredient tweaks that distinguish one household's version from another.
Coconut milk smooths the stew's sharp vinegar notes, creating a balanced and complex flavor profile.
Traditional serving styles complement the stew with steamed white rice, making kaddon pika a satisfying meal that reflects Guam's diverse culinary heritage.
Which American Chicken Dish Has the Most Variations?
Fried chicken stands out as the American chicken dish with the most variations, beloved across the country and constantly reinvented to suit regional tastes and cultural influences.
This versatility and deep cultural roots make fried chicken America’s most varied and celebrated chicken dish.