Fried chicken is one of those meals that brings people together, with its crispy coating and juicy inside making it a ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Fried chicken is one of my favorite comfort foods. The crispy skin and juicy meat are positively addictive. Trouble is ...

I made chicken pot pies from Ree Drummond and my mom to see which one was better. There was a clear winner.

Here’s a recipe for flavoring your whole chicken with rosemary-infused maple syrup and combining it with a melted butter ...

If you love fried chicken, you’ll be amazed by this healthier alternative. This oven-baked version is flavorsome but low in ...

To make about four servings, you’ll need: Season the chicken liberally with salt on both sides. Set aside at room temperature ...

This is nonsense. Deep-fried chicken wings are awesome, and a good reason to go to a bar that serves them to watch football ...

This spicy roast chicken is cooked gently in the oven for a couple of hours to release all the flavours. Throw a quick salad ...

4. Dredge 1 chicken cutlet in the flour. Shake off the excess. Dip it into the eggs, again shaking off any excess. Coat the ...

The holiday season is quickly approaching, which means festive meals are, too. Professional chefs and bakers have tricks to ...

Luckily, I happened to have everything I needed to whip together a hearty chicken and orzo soup, all because of a fluke ...