September is National Chicken Month, so what better time to cook up some new variations of this customer favorite? From comforting entrees to grab-and-go sandwiches and savory snacks and apps, these five recipes have you covered.
Take a detour from the ever-popular fried chicken sandwich with this barbecue version. It starts with leftover roast chicken, which is tossed with a housemade sauce that combines mango, ginger, maple syrup, and chipotle for a little heat.
This quick, healthy stir-fry appeals to all taste buds, making it ideal for an Asian station or family meal to-go. It's also easy on food costs, as it uses nonperishable ingredients such as dried fruit, nuts and rice.
Concepts specializing in Korean fried chicken are popular on college campuses and in food halls and urban centers. For this version, Chef Wook Kang coats chicken breast chunks with panko, deep fries them and tosses the crispy chicken with a chili sauce that boasts sweet, spicy and sour notes.
Photo courtesy of Auguste Escoffier School of Culinary Arts
Chicken Francaise
This classic chicken dish is always a hit. The chef-instructors at Escoffier School of Culinary Arts created an easy-to-follow recipe that results in an authentic version of chicken Francaise or Francese, as it is often spelled.
Sassool is a family-owned restaurant in North Carolina serving authentic Lebanese and Mediterranean cuisine in a fast-casual setting. The kitchen prepares chicken salad with a garlic, olive oil and lemon juice dressing rather than the creamy mayonnaise typical of the South.
The U.S. Department of Agriculture (USDA) and its partners have announced the first round of grant recipients for the program, which aims to support projects intended to strengthen the supply chain for school foodservice programs.
Metz has teamed up with its corporate partners to elevate office culture through food. Westfield Insurance in Ohio and Erie Insurance Group in PA have spearheaded the initiative.