Never eat dry chicken again: this Japanese low-temperature method keeps chicken breast tender and juicy every time. Trim the tendons, cure a 300 g breast with 3 g salt and 1.5 g sugar for 15 minutes, then poach in just-off-the-boil water (80–85 °C / 175–185 °F) for 23–25 minutes until the center hits 74 °C / 165 °F. Finish with a 1-minute butter sear for colour. Serves 2.
Restaurant-quality doner kebab from one baking tray — chicken in a yogurt-paprika marinade, potatoes roasted alongside, a glossy tomato-butter sauce, and a no-raw-egg garlic mayo. Rolled in lavash and seared until crisp.
Parchment chicken pockets: bind ground chicken with egg, spread on parchment, layer mustard, sriracha, tomato and mozzarella, fold using the paper, and air-fry at 180°C for 20 minutes until set and melty.
Easy shredded tortilla pie: snip tortillas into strips, crisp them, layer with shredded chicken, pour over a cottage-cheese egg custard, top with mozzarella and air-fry at 180°C until set. A high-protein bake.
Ultimate sticky chicken wings: brine split wings until juicy, coat in a tangy yogurt, tomato, sriracha and mustard sauce, then bake at 180°C until golden, glossy and falling off the bone.
Viral air-fryer chicken wings: season in the bag, stand the wings vertically on a rack to crisp at 180°C, then toss in a honey, ketchup, soy and garlic glaze. Sweet, sticky, garlicky and deeply crunchy.
Air-fried chicken nuggets: dip chunky chicken pieces in ketchup (it sticks like egg and adds tang), coat in panko, and air-fry at 180°C until crunchy and cooked through. All the crunch, none of the oil.
KFC-style popcorn chicken: toss bite-size chicken in egg, then a smoky herb-and-spice flour, and air-fry at 200°C for 15 minutes until crunchy outside and juicy inside. A homemade copycat with no deep-frying.