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.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
A Turkish twist on the classic grilled wings of summer.
Beyond your standard skewer.
The taste of Maryland in a wing.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Savory, sweet, and juicy chicken, perfect for dipping.
Not your regular chicken salad.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
An unlikely combo that works.
Tender and flavorful red chile chicken enchiladas in an hour or less.
A flavor-packed, sweet-and-sour, hearty weeknight dinner of chicken and sausage.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
A creamy, rich chicken broth that's perfect for noodle soups.
Garlic and feta do most of the work in flavoring this chicken sausage.
A pressure cooker makes butter chicken a snap.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
This speedy chicken stir-fry gets a spicy Korean twist.
The green sauce slays it.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
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.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
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?
[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
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.