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.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
Take the Halal cart home with you.
A Turkish twist on the classic grilled wings of summer.
The crispiest, crunchiest, juiciest fried chicken around.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
A grilled chicken preparation that's truly simple, but excellent and juicy.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Simple chicken with complex flavors.
The best way to roast chicken for evenly cooked, juicy meat.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
A classic one-pot Japanese chicken dish.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
A riff on tandoori-style chicken.
A sweet, smoky, and tangy glazed grilled chicken wing.
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
The perfect technique for a crisp and juicy bird.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
Shatteringly crisp poultry skin is just a sprinkle away.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Winner winner, four- or eight-piece chicken dinner.
Prize or punishment? The story behind Nashville hot chicken + how it's made
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Why Chicago's Harold's is the best bad fried chicken on Earth
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
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.
Grind your own meat for juicier sausages and more flavorful burgers.