Name: Fried Chicken Salad
Yield: Makes 8 servings
Ingredients: 6 tablespoon extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons plus 1/2 teaspoon kosher salt; 1 tablespoon plus 1/4 teaspoon freshly ground black pepper; 6 bone-in, skin-on chicken breast halves (about 4 pounds total); 3 large eggs; 2 cups all-purpose flour; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons chile powder; 1 1/2 teaspoons garlic powder; 10–12 cups vegetable oil for frying; 1/2 pound mild blue cheese (such as Maytag), frozen; 3 heads Boston or bibb lettuce, torn into bite-size pieces; 2 heads frisée, torn into bite-size pieces; 6 plum tomatoes, diced

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste.

Freezing the cheese will make it firmer and much easier to grate.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.