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.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
The best way to roast chicken for evenly cooked, juicy meat.
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.
A classic one-pot Japanese chicken dish.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A descendant of paella, with all the global flair of New Orleans mixed in.
A weeknight take on the classic Mexican soup has simplified steps that are great for kids.
Tender, creamy, spicy, and bright.
Simple chicken with complex flavors.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Fresh ginger is the star of this Thai-Chinese stir-fry.
A Yucatecan twist on classic Mexican tortilla soup.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Unleash the power of fresh spices.
The easiest fried chicken recipe you'll ever see.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Ready. Set. Stock.
For a chicken dinner that's full of flavor.
The flavor of the Sicilian sun, all in one pan.
Replicate the famous Chick-Fil-A fried chicken sandwich right at home.
Seven takes on the sandwich staple.
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.
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
Why Chicago's Harold's is the best bad fried chicken on Earth
Butter chicken is for everyone!
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
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