I live these days in the land of good chicken, since the DC area is home to about 5,000 places serving Peruvian style charcoal roasted chicken.
If you have a Peruvian place nearby, I’d give it a try.
I have a variation of this recipe, where instead of using pie crusts, you mix up a box of that Jiffy cornbread mix, adding 1-2 teaspoons of chili powder (depending how spicy you want it), and spread it over the top of the chicken/veggie mix.
First off, Mr. Roboto is right on the money with his El Pollo Loco suggestion…that’s ideal for when you want some tender, juicy, grilled ‘m’ greasy chicken, but are too lazy to cook (and too broke to go to a restaurant). If you don’t have this place, try Koo Koo Roos; they’ve got this tangy, BBQ’d chicken that’s less greasy, but just as satisfying…
But if you really want the best chicken you’ve ever tasted, ignore that Shake ‘n’ Bake, mayo-slathering, pot pie mongering hoopla… Go to the source of FOOD. Go to a Persian restaurant, ask for chicken, and they’ll bring you flawlessly marinated grilled chicken on a fluffy bed of Jasmine rice. If you’ve never been, you’ll never know what true culinary splendor is. But you’ll have to be in the mood to cough up around 13 bones…but it’s worth it. Trust me.
Wow, thank you everybody! I’ve been very busy this weekend and hadn’t checked this thread. Rock. I’ll respond more later.
I highly recommend the Pollo Queso at Serrano’s…without a doubt, the best thing ever done to chicken thighs.
Alas, you come too late to partake in the tastiest fried chicken ever! Roy Henry’s Famous Fried Chicken and Waffles closed several years ago.
Sorry!
I really do appreciate all the responses, I’ve just been slackful. My apologies.
I don’t grok the spatial metaphor… like… put the bird on top of a beer can? ~confused~
NE Texan, rock. Thank you! If you’re ever in Austin lemme know, I"ll buy ya a beer.
Adoptamom_II, mmmm… cajun. I’ve always had a fondness for burned stuff… for some reason a bit of carbon tastes good.
Mr. Roboto, I think I’ve seen an el pollo loco around here somewhere… I mean, in Austin Texas there must be a resteraunt with that name. And… ketchup? Didn’t ya know that God invented Lousiana hotsauce for a reason? 
Mr. Moto you are lucky, I don’t think there are any Pervuian places around here, and I hate you! 
MissGypsy, that sounds gooooooooooooood. Thank you.
ShivaRox I used to live just outside manhattan, and I know of what you speak. Unfortunately, I’ve found nothing of the sort in Texas.
caveman, what’s serranos?
Actually, Finn, I moved to Austin recently - I’m currently house hunting. (I was out of town last week, so didn’t see your post 'til now, sorry).
You really didn’t read any of the beer can chicken sites, did you?
Let me try to put this as euphemistically as possible: you shove the beer can up the bird’s ass. This sounds a lot more complicated than it is. All you do is pull open the cavity, which is usually reamed out and pretty wide open already and pull it down over the top of the can until the bird’s legs are resting on the same surface as the beer can. It forms a self-supporting tripod. Then you squeeze gently around the middle of the bird to get a grip on your can and lift the whole thing up and onto your cooking rack.
It’s a little awkward the first time or two, but after that the entire prep takes maybe five minutes, from unwrapping your chicken to putting it in the oven or grill.
Serrano’s is a local chain of Tex-Mex restaurants (recently acquired by Ninfa’s) here in Our Fair City. IMHO, they have the second-best restaurant salsa around. Locations abound.
Try making Chicken Tikka Masala, an East Indian dish. Get a bottle of Tikka Masala paste from any East Indian grocery store. Mix about 4 tsp in a cup of yogurt. Use bonelss chicken thighs, skin removed. Cut the chicken into bite size pieces and marinate overnight in the yogurt paste. Skewer the chicken pieces and oven bake them until juices run clear. Squeeze fresh lemon on chicken and serve with sliced onion rings.
yum…
I’m really looking forward to trying some of these recipes. Dang! Dopers are intelligent, good looking and excellent cooks! 
FinnAgain here’s you a basic guy chicken recipe. Take one whole chicken and place in crock pot. Pour a bottle of Italian dressing over it. Cook on slow 3-4 hours depending on the size of the chicken. Always good.
As for chicken from the chains:
KFC Original. When I got the craving nuttin’ else will do!
Popeye’s. And those red beans and rice and biscuits are incredible too.
Maryland Fried Chicken. Just basic fried chicken.
Hooter’s Hot Wings. Mild, Spicy or Three Mile. Oh so good! Yes, I said Hooters. I am a gay man who goes to Hooters. Cold beer and chicken wings. What’s not to like?
And, surprisingly, Wal*Mart (AKA Wally World) has good chicken tenders.
In case you’re not all glued to Food Network the way I am, Emeril did a special on chicken last night. Obviously a little more complicated than some of the recipes here, but nothing too tricky. The recipes are on Food Network’s website.
NE No prob. Get in touch with me if you’re feeling like grabbing a few beers any time.
I like this quote.
(and thanks)
I also just learned that, evidently, to make something that tastes a lot like corn beef, all you have to do is boil a hunk o’ beef in beer. Weird.
caveman: Much thanks.
wisernow: <homer>Mmmmm… indian chicken. </homer>
swampbear; Thank you, and yes, hooters wings are good. I always order drumsticks becuse I prefer to get more meat for mah buck. And always bentley sauce, I like it hot.
taxi78cab: Elzar, er, I mean, Emeril is kinda cool.
I’ve tried this, and it is very good. You can also use your favorite soda if you don’t want to use beer.
I don’t know if you can get this in Texas, but we have a brand up here called Barber Foods that makes the best chicken strips you can cook from the freezer. You bake them, but they are so juicy you’d swear they were fried.
Some of the best chicken I’ve ever had is a rotisserie chicken from Sam’s Club.
Three things to do with chicken:
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Bake with hunks of apple and onion. You need do nothing else to make this the most transportingly delicious dish imaginable.
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Slide chevre coins and fresh sage leaves under the skin, and bake. Transporting, also.
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Douse chicken wings with soy sauce, smoked paprika, and hickory salt. Bake, turning once, so a nice sticky salty tasty sauce gets all over everything.
If you are looking for quick single serving-type ideas you can never go wrong with this:
Buy boneless chicken bits (labelled ‘stir fry’ usually) or buy larger chicken pieces and make into boneless chicken bits.
Take egg, open egg, scramble egg in small dish
Put favorite crunchy coating in second small dish (I recommend cracker crumbs, 'tater chips, coconut, chopped nuts, smashed cereal) and add herbs/spices/salt as desired.
Heat pan with a thin layer of oil over medium heat.
Dip chicken bits one at a time into egg, into crunchy coating and then place in pan. Cook until done (not pink in middle) turning once ~3-5 min per side (YMMV depending on what ‘medium’ is and how big ‘bits’ are).
If you want to dip, find a dipping sauce to match your crunchy coating material.
Use kosher chicken. It really does taste a lot better.
There is actually kosher chicken? I thought all poultry was kosher automatically? What do they do to make it kosher? Is it like kosher beef where, AFAIK, they have to slit it’s throat nd let the blood drain out of it?
You got it.
Found this feta chicken recipe in a Kraft magazine of all places, but we love it.
Take boneless chicken breasts (how ever many you want), and trim the fat. Lay in a glass or CorningWare type baking dish. Salt and pepper to taste. Squirt with lemon juice to taste. Sprinkle on plain feta to taste. Squirt more lemon juice. Put in a 350 degree oven for 35-40 minutes (uncovered). When done, top with chopped red pepper. Should be moist and delish!
Holy moly! I found a link! Easy Feta Chicken Bake
Anyway, I skip the parsley and never measure anything. It’s just too easy.
Also, ever had the Chicken Brochette at Castle Hill? Excellent mashed potatoes and cheesy butter stuff to boot! Beware as the menu changes/rotates, but I think it’s really a staple there. Go for lunch is cheaper! And go early, 11-11:30 to avoid the crowd.
(Really surprised how much people like Serrano’s…)