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.
These crisp and tangy wings are perfectly succulent.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
The secret to this sheet pan dinner's success is in its architecture.
A Mexican-Southern mashup for the ages.
A medley of roasted flavors.
Snack on this ginger- and garlic-tinged fried chicken with a cold cup of sake.
Warm your belly and your soul.
A classic soy sauce–flavored ramen with a clear broth.
Super-crunchy, craggy fried chicken coated in toasted honey and spice.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
A perfect snacking food.
Japanese chicken meatballs seasoned with fresh ginger, garlic, and sesame oil.
One skillet and a broiler lead to an entire Indian-inspired meal.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Leftover cutlets? They're even better the next time around.
This will rival any burger out there.
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.
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.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
[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
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.