Chef John’s 18 Favorite Fourth of July Recipes

Chef John’s Classic Macaroni Salad

“Whether it’s sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details,” says Chef John.

Chef John’s Buttermilk Fried Chicken

In this classic buttermilk fried chicken recipe, you’ll toss the chicken pieces with 11 spices and then marinate it in buttermilk. Give the chicken a quick dredge in seasoned flour, and it’s fry time! “I love the tangy tenderization that the buttermilk provides,” says Chef John. “After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.”

Triple Seared Whiskey Burger

For July 4th, you don’t want to grill the same old burgers. The soy-whiskey glaze and the cooking technique develop an incredible grilled crust and juicy interior. Reviewer EdgyPate1824 says, “The video shows how to cook one whiskey burger. For Independence Day, I made four. Instead of placing the burgers on the grill simultaneously, I placed them at one-minute intervals. So when the third burger went on, it was time to flip the first. When the fourth burger went on the grill, it was time to flip the second, et-cetera. Once the 4th burger hit the grill, the first had one minute to go, so I had a reprieve. Then I repeated the timing process for the 4 burgers going through the whiskey basting, and then the soy. By then I had developed a rhythm. Once the soy marinade was done, I marveled as the burgers developed a fine dark crust. A masterpiece!”

Coney Island Hot Dogs

These delicious hot dogs get the full Coney Island treatment with a meat relish that’s slightly sweet, slightly spicy, and slightly salty. Top with plenty of yellow mustard and raw onions. And check out the recipe for Chef John’s Homemade Hot Dog Buns too!

Cherry Bomb Chicken

Your Fourth of July celebration requires juicy BBQ chicken with truly explosive flavor! There are no cherries in this recipe, but it’s undeniably the bomb. Actually, the name comes from the brine, which features cherry tomatoes and hot habanera chilies, all blended together into a smooth puree.

Perfect Potato Salad

“This is my mother Pauline’s recipe,” says Chef John. “It’s pretty much a classic potato salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.”

Chef John’s Barbecue Chicken

“When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks,” says Chef John. “Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just ‘mark’ the chicken’s vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.”

Firecracker Shrimp Roll with Crab Aioli

Here’s Chef John’s spicy take on a shrimp po’boy with crab mayo. “I decided to do an extra spicy version, and give it a 4th of July-friendly name,” says Chef John.

Red, White, and Blueberry Lemonade

Chef John’s twist on his State Fair Lemonade is the only way to get the party started. “This lemonade is incredible, maybe even better than our original. The intense color and berry flavor make it a stunning summer drink.”

Red, White, and Blue Cheese Balls

“Over the years, I’ve created a few ‘red, white, and blue’ recipe videos to honor the Fourth of July holiday. But I think this is the first time the food was actually red, green, and tan,” says Chef John. “As it turns out, smoky roasted red pepper, sweet, raw, white corn, and sharp, funky blue cheese are a match made in gimmicky holiday recipe heaven.”

Hawaiian Macaroni Salad

Here, the simplicity is the secret. “When you’re at a cookout, looking at a full table of spicy, flavorful, rich barbecued meats, this uncomplicated salad is exactly what you will want on the side.”

Chef John’s Boston Baked Beans

You’ll want these Boston baked beans with just about any main dish you’ll make for July 4th—fried chicken, BBQ’d chicken, burgers, grilled sausages, and hot dogs. Watch the video to see how Chef John bakes up a batch of perfectly tender beans.

The Perfect Picnic Pasta Salad

Chef John perfects the picnic pasta salad. The trouble with pasta salads is that they’re so often undercooked, underdressed, under-seasoned, and just plain bland. But this recipe will help you regain your faith in a much maligned salad. “This recipe shows you how to transform what is normally an afterthought to a dish that’s good enough to enjoy on its own, or as the perfect complement to grilled meat,” says Chef John. “Top this with extra fresh chopped herbs if you like.”

Red, White, and Blueberry Grilled Chicken

“Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we’ve had cooks, so that this combo works beautifully is no big surprise,” says Chef John. “And yes, other juicy fruit like peaches, or other berries will work nicely.”

Red, White, and Booze Ice Pops

Chef John asks you: “Is there any better way to celebrate the Fourth of July than with this red, white, and sort-of-blue Popsicle? Before you answer, I should mention they’re actually strawberry and blueberry cheesecake ice pops that are spiked with booze.”

No-Bake Cheesecake Flag Cake

This simple no-bake cheesecake is decorated like the old Stars and Stripes. The filling features cream cheese, mascarpone cheese, and fresh whipped cream. It’s rich and sweet, with a light texture that’s less dense than baked cheesecake. You’ll spread the creamy filling over a homemade chocolate graham cracker crust. It’s so easy!

Classic Chocolate Ice Cream Sandwich

“These ice cream sandwiches tastes just like the ones purchased from the ice cream truck when you were a child,” says Chef John. “This recipe makes the soft, sticky, chewy chocolate cookies from scratch and you simply sandwich them with plain vanilla ice cream.”

Red, White, and Blue Cheesecake Bites

“As I’ve said many times over the years, it’s a proven scientific fact that people love miniaturized food,” says Chef John. These adorable cheesecake bites are just the thing for your cookout.

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