Chicken

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

The best and the boldest, all in one place.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

Wings so crispy you won’t believe they were baked in the oven.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

We can predict with absolute confidence that chicken soup will make whatever you face this month better.

It’s that time to make the most of your kitchen’s most versatile MVP.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A Palestinian staple of slow-cooked chicken smothered in sweet, silky onions and bright, lemony sumac, served on top of flatbread for sopping up all the flavors. 

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

A spiced and braised chicken that tastes like summer in the dead of winter.

This soup coaxes big flavors from a short ingredient list. 

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Shredded into soup, slathered with gochujang, or the basis of your biryani, this year proved there’s no wrong way to eat chicken.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

It hinges on the power of one ingredient.