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
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
Cajun-inspired seasoning gives these wings an earthy and spicy coating.
A creamy, rich chicken broth that's perfect for noodle soups.
These wok-smoked wings are sweet, smoky, crispy, and juicy.
A perfect snacking food.
One skillet and a broiler lead to an entire Indian-inspired meal.
This speedy chicken stir-fry gets a spicy Korean twist.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
A pressure cooker makes butter chicken a snap.
Soy sauce chicken gets a weeknight Coca-Cola twist.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.
Form 'em, dredge 'em, fry 'em up. Not as fast as fast food, but still pretty quick.
Fruity ají amarillo paired with mellow coconut milk transforms this braise into a one-pot wonder.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
A Turkish twist on the classic grilled wings of summer.
A classic soy sauce–flavored ramen with a clear broth.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
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.
Tender, creamy, spicy, and bright.
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.
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
Butter chicken is for everyone!
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