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.
Take the Halal cart home with you.
The crispiest, crunchiest, juiciest fried chicken around.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
The best way to roast chicken for evenly cooked, juicy meat.
A classic one-pot Japanese chicken dish.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
A butter chicken in every pot.
A pressure cooker makes butter chicken a snap.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Great for when you're sick, and when you're not.
Simple chicken with complex flavors.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Ready. Set. Stock.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Thick, hearty, loaded with flavor, and entirely customizable.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Fried to perfection.
An unlikely combo that works.
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.
Butter chicken is for everyone!
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
Why Chicago's Harold's is the best bad fried chicken on Earth
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
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.