Butter, hot sauce, and a trick from an Italian cookbook legend. Your wings will thank you.

Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken.

Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding.

The “perfect roast chicken” is nice. But the brick chicken is superior in all the ways that matter to a home cook.

Great versions exist around the world, but it’s not the only soul-satisfying tonic in the pot.

A look at America’s favorite illogically cheap, ecologically dubious roasted chicken.

Cornell sauce and soy sauce play similar roles in infusing chicken with flavor. But combine the two and something special will happen.

The lowcountry curried chicken dish was a favorite of FDR, but a bakery in Savannah, Georgia, has given it new life between bread.

Sichuan province perfected a chicken dish. The internet bludgeoned it.

Dark meat is having a moment, so why has the drum been left behind?

Marinate it in turmeric-spiked chutney, bread it with semolina, and fry.

How an American soda became the heart of Hong Kong’s favorite chicken dish.

Opinions are strong, but science (and a few strong-willed home cooks) tackle the matter.

CPP isn't just something you reheat from a deep freeze. It’s a meal with a built-in sense of suspense and a big reveal.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.  

Leftover greens make an okay salad, but they make an even better roast chicken.

American chicken salad wins a Chinese technique.