My favorite two ways to cook.
Debone the breast, pound them flat (be gentle), salt & pepper, then coat in flour and lightly fry them. You want them rare. If overcooked they taste like liver and get tough, if rare they're delicious. The legs are really good quickly fried as well. Really good with hot pepper jelly sauce for dipping(just equal parts brown mustard, butter and hot pepper jelly).
Also good braised with brown butter sauce and quickly finished in the oven. Again, you want them rare. After braised for a few minutes on stove top, I finish them in the oven by putting them on a piece of bread, pour the remaining browned butter over them, when the bread is toasted they're done.