Chicken is popular with both consumers and chefs, but it’s easy to get in a rut and menu the bird with the same old methods. These five recipes will help get you mix things up, as each showcases a different application.
Concepts specializing in Korean fried chicken are popping up on college campuses and food halls. For this version, Chef Wook Kang coats chicken breast chunks with panko, deep fries them and tosses the crispy chicken with a chili sauce.
Photo courtesy of Cura Hospitality/Elior North America
Maple Chicken Brussels Grain Bowl
This healthy grain bowl, combining grilled chicken breast, gala apples and roasted Brussels sprouts over quinoa, is rounded out with a maple-apple vinaigrette and a topping of sunflower seeds and dried cranberries.
This dish quickly became a favorite among Yale students. The kitchen at Yale uses chicken thighs for a juicier result, marinated in Jamaican jerk seasonings and jalapeno for a shot of heat; a mango drizzle garnishes the dish.
This deluxe melt is made with Nashville-style spicy fried chicken, dill pickles and American cheese stacked on griddled Texas toast—a childhood favorite built for adult tastes.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.