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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.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.
Sweet corn and black beans balance the heat in this hearty soup.
To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
This will rival any burger out there.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
This soy-based sauce is delightfully sweet and garlicky.
Fruity ají amarillo paired with mellow coconut milk transforms this braise into a one-pot wonder.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
These chicken tacos are anything but boring.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
This speedy chicken stir-fry gets a spicy Korean twist.
Beyond your standard skewer.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
Cajun-inspired seasoning gives these wings an earthy and spicy coating.
Korean fried chicken gets its kick from fiery gochujang.
This filling Greek-inspired dish turns traditional spanakopita into a one-skillet meal.
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.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
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.