Eddie Jackson uses Chinese five spice and cornmeal to add some extra flavor and texture in his pancake chicken poppers, and he serves them with a decadent bourbon maple sauce.
Trisha Yearwood serves up a hearty plate of fried chicken and uses the leftover flour and spice mix as a flavorful base for her homemade black pepper gravy.
Stuart's favorite Indian takeout dish is chicken curry, so he was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. He uses ground chicken, cilantro, cumin and curry powder, plus jalapeno for some heat.