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.
The easiest fried chicken recipe you'll ever see.
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.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Simple chicken with complex flavors.
A grilled chicken preparation that's truly simple, but excellent and juicy.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Always-juicy grilled chicken skewers.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
A sweet, smoky, and tangy glazed grilled chicken wing.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
Japanese chicken meatballs seasoned with fresh ginger, garlic, and sesame oil.
A riff on tandoori-style chicken.
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe.
For a chicken dinner that's full of flavor.
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.
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
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?
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Part 2 of Ed Levine's conversation with writer Osayi Endolyn.
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.