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
The crispiest, crunchiest, juiciest fried chicken around.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
A grilled chicken preparation that's truly simple, but excellent and juicy.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
The best way to roast chicken for evenly cooked, juicy meat.
A classic one-pot Japanese chicken dish.
Chicken and peaches jump from the skillet to the grill.
Simple chicken with complex flavors.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
Tender, creamy, spicy, and bright.
Give chicken the spicy, chargrilled, cheesy life it deserves.
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.
A riff on tandoori-style chicken.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Thick, hearty, loaded with flavor, and entirely customizable.
For a chicken dinner that's full of flavor.
Hot and juicy grilled chicken that takes just five minutes to cook.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
The easiest fried chicken recipe you'll ever see.
This will rival any burger out there.
A gentle touch is key to this aromatic chicken and chickpea dish.
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.
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
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
They should have called it "freaking delicious flavor"—there's nothing strange about it.
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