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
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
A creamy, rich chicken broth that's perfect for noodle soups.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Marinated chicken thighs + broiler = dinner.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Fried to perfection.
An Indian-influenced lentil soup that hits all the right notes.
A classic soy sauce–flavored ramen with a clear broth.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
A rich and filling soup that's loaded with layer upon layer of flavor.
A Yucatecan twist on classic Mexican tortilla soup.
Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe.
Rich, deeply flavored chicken stock.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
A flavor-packed, sweet-and-sour, hearty weeknight dinner of chicken and sausage.
Whether turkey isn't your thing or you're just looking for a smaller bird.
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.
A poultry knife that's a pleasure to use.
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.
Why Chicago's Harold's is the best bad fried chicken on Earth
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Butter chicken is for everyone!
They should have called it "freaking delicious flavor"—there's nothing strange about it.
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