These recipes prove how many directions you can take a simple piece of chicken. Take full advantage of its tender meat with hot soups, cold salads, and easy oven-baked recipes.
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seasonal and holiday
Take the Halal cart home with you.
The crispiest, crunchiest, juiciest fried chicken around.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Thick, hearty, loaded with flavor, and entirely customizable.
A classic one-pot Japanese chicken dish.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Ready. Set. Stock.
Simple chicken with complex flavors.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Unleash the power of fresh spices.
A grilled chicken preparation that's truly simple, but excellent and juicy.
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
Whether turkey isn't your thing or you're just looking for a smaller bird.
Seven takes on the sandwich staple.
The breast is the best, when treated right.
Use the whole bird in dishes like cassoulet, adobo, tinga tacos, and three-cup chicken.
You know why? (Because chicken thighs are tastier, that's why.)
No more sad chicken on the Memorial Day grill! No more!
All the recipes you need to make game day wing day.
Why you should buy whole chickens instead of chicken parts.
Build a better rice bowl.
Breaking down the best way to roast chicken.
The perfect technique for a crisp and juicy bird.
Shatteringly crisp poultry skin is just a sprinkle away.
Dozens of tests later, here's @thefoodlab's guide to the best sous-vide chicken thighs.
The ultimate guide to perfect sous vide chicken breast.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
How to "airline" your chicken breast for maximum awesomeness; @thefoodlab demonstrates
Know your chicken: the real difference between organic, free-range, and naturally raised
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
No more dry, chewy chicken.
Grind your own meat for juicier sausages and more flavorful burgers.
Winner winner, four- or eight-piece chicken dinner.
A poultry knife that's a pleasure to use.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
When you want to spatchcock a big turkey, you need the right tool.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Butter chicken is for everyone!
Why Chicago's Harold's is the best bad fried chicken on Earth
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Part 2 of Ed Levine's conversation with writer Osayi Endolyn.
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel