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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.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
The best way to roast chicken for evenly cooked, juicy meat.
The crispiest, crunchiest, juiciest fried chicken around.
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.
Warming, without the burn.
A classic one-pot Japanese chicken dish.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Ready. Set. Stock.
Simple chicken with complex flavors.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
A classic soy sauce–flavored ramen with a clear broth.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
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.
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.
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.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
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.