Every cut · every method · every heat level
This is the full catalog, organized so you can narrow down fast. Filter by cooking method — fried, air-fried, baked, roasted, simmered — and by heat level, then open the style page for the technique behind the dish. If you already know what you want, start with the cut.
Each entry lists the cut, the method, the approximate time, and the heat level. Nothing here assumes a deep fryer or a specialty ingredient. If you are cooking for a crowd, sort toward wings and tenders, which scale on a sheet pan or in batches. For a quiet weeknight, the baked and roasted entries do more of the work for you.
Every style page opens with the technique and the equipment it really needs, so you can check your kitchen before you commit to a recipe.
The fried and air-fried backbone of the catalog — high heat, short cook, thin breading.
Wings get high heat and a short cook; tenders get a buttermilk marinade and a thin breading so the crust sets before the meat dries. Both work with a dry rub if you would rather skip the flour. Air-fryer versions trade some crunch for less oil and a faster cleanup.
A buttermilk marinade tenderizes the meat and gives the thin breading something to grip. Dry the surface before it hits the flour — a damp tender sheds its crust.
Less oil, a faster cook, and a cleanup that takes a minute. Shake the basket halfway so the pieces brown on more than one side.
Oven dishes split into two groups: sheet-pan dinners for a normal Tuesday, and whole-bird roasts for a weekend or a holiday table. Thighs and legs handle longer times; breasts want a shorter cook and a rest. Herb rubs, lemon, and garlic cover most of the flavor work. Meal-prep versions roast a batch and portion it for the week.
Herb rubs, lemon, and garlic cover most of the flavor work on a roasted bird. Keep the pan dark and the oven hot so the skin crisps instead of steaming.
Heat runs from a mild cayenne butter to Nashville hot, where the fried chicken gets a dunk in spiced oil. Between those, there is a medium range that most tables can handle. Sauce on the side is the practical move when you are feeding mixed spice tolerance. The style page explains each level and how to build it.
If you came looking for dave hot chicken or daves hot chicken style heat, the fried-then-oiled method is the one to read first — the spice lives in the oil, not in the breading.
We use four plain labels: mild, medium, hot, and Nashville hot. Pick the tier first and the dish second — it narrows the list faster than scrolling every entry.
Grouping these together makes the differences in breading and sauce easier to see. Southern fried chicken sits at the center as the reference point many of these dishes are compared against.
A creamy tomato sauce and a mild-to-medium warmth. The chicken is usually marinated and charred before it goes into the sauce, so the smoke sits under the cream.
Battered, fried, then coated in a citrus-sweet sauce. Toss it at the last minute so the crust stays crisp.
The reference point for the rest of the catalog. Thick seasoned dredge, buttermilk soak, and a hard fry.
Pick the time window first and the cut second, and the catalog narrows quickly. The three windows below cover nearly every entry.
Air-fried tenders, pan-seared cutlets, and most stir-fried dishes. The weeknight window.
Sheet-pan bakes and fried batches. Enough time to preheat, bread, and cook a full tray.
Whole-bird roasting and slow-simmered curries. Plan for the oven to be busy and the kitchen warm.
Wings and tenders are the easiest to scale because they cook in batches and hold well under foil. Sliders built on tenders let people serve themselves. If you want a single dish that feeds a table, a roasted bird with root vegetables does it with one pan. Keep dips and sauces separate so the breading stays crisp until serving.
A rough order that keeps the kitchen calm: roast the vegetables first, fry in batches, and hold everything on a rack under foil rather than stacked on a plate.
Each catalog entry tells you the cut, the method, the heat level, and the time, then links to the page with the full technique. If two entries look similar, the difference is usually the breading or the sauce, not the chicken itself. Start with the one that matches the equipment you actually have.
No. Every entry names the equipment it needs, and air-fried, baked, roasted, and simmered versions sit alongside the fried ones. A heavy skillet and an oven cover most of the list.
Mild has no chili. Medium uses paprika or a light cayenne. Hot brings real chili presence, and Nashville hot is the top of the range — best served on the side for a mixed table.
Start in the under-thirty window: air-fried tenders, pan-seared cutlets, and most stir-fried dishes. Sort by time first and the list gets short fast.
Yes — send it through the contact page and we will look at it. If a dish fits a style we already cover, it may get added to the relevant style page.
Tell us the cut you have and the time you have, and we will point you at the closest entry in the catalog. If a dish you love is missing, send the name — we read every note.
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