The skin on brick chicken quarters is crispy, and the meat is juicy and flavorful. This makes sure that the chicken cooks evenly and the skin gets perfectly crispy. The weight of the brick helps to flatten the chicken.

Ingredients: 4 chicken quarters. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. 1 lemon, sliced.

Instructions: Preheat grill to medium-high heat. Place chicken quarters skin side down on a cutting board and press firmly with a brick wrapped in foil to flatten slightly. Rub chicken quarters with olive oil, minced garlic, rosemary, thyme, salt, and pepper on both sides. Grill chicken quarters skin side down for 10-12 minutes. Flip chicken quarters, place lemon slices on top, and grill for another 10-12 minutes or until internal temperature reaches 165F 75C. Remove from grill and let rest for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This triple dipped fried chicken recipe yields crispy, flavorful chicken that's juicy on the inside. The combination of spices in the coating gives it a perfect balance of flavor.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 teaspoon cayenne pepper. Salt and pepper to taste. 3 eggs, beaten. 1 cup buttermilk. Oil for frying.

Instructions: In a bowl, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another bowl, mix beaten eggs with buttermilk. Dip each chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture, ensuring each piece is thoroughly coated. Heat oil in a deep fryer or large skillet to 350F 175C. Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per batch. Remove from oil and drain on paper towels before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes