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.
Leftover cutlets? They're even better the next time around.
Beyond your standard skewer.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
Buffalo wings that are spicy hot on the outside and supremely tender and juicy within.
An unlikely combo that works.
These crisp and tangy wings are perfectly succulent.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
A classic soy sauce–flavored ramen with a clear broth.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
This one pot stew is about as simple as they come, combining just five ingredients.
Make it as a casserole or in individual portions.
The best grilled bird is on the move.
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
A perfect snacking food.
Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Always-juicy grilled chicken skewers.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
The perfect technique for a crisp and juicy bird.
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.
Shatteringly crisp poultry skin is just a sprinkle away.
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!
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.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
It isn't doomed to be dry and flavorless.
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
Prize or punishment? The story behind Nashville hot chicken + how it's made
[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.