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
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
These crisp and tangy wings are perfectly succulent.
An Indian-influenced lentil soup that hits all the right notes.
Great for when you're sick, and when you're not.
A pressure cooker makes butter chicken a snap.
Hot and juicy grilled chicken that takes just five minutes to cook.
Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.
A riff on tandoori-style chicken.
Japanese chicken meatballs seasoned with fresh ginger, garlic, and sesame oil.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Tender, creamy, spicy, and bright.
Tender and flavorful red chile chicken enchiladas in an hour or less.
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.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
The perfect dish to feed a cold.
Tangy buttermilk biscuits bake up crisp and fluffy over a thick, savory filling.
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.
Butter chicken is for everyone!
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
.@thefoodlab'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
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