Chicken breasts, the most popular type of meat consumed in the U.S., are also often fodder for criticism due to their tendency to be dry and flavorless. While we’ve all likely experienced that at one ...

This method is simple—no need to consult a cookbook.

Cooking chicken breast evenly is key: let it come to room temperature, roast at a moderate heat, and pull it from the oven ...

Roast your chicken at 425°F for crisp skin and juicy meat, especially with smaller birds. Check the thigh’s internal temperature reaches 165°F, then let the chicken rest. This high-heat method works ...

This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

We deep-fried, air-fried, and oven-baked wings, and one method stood far above the rest, delivering shatteringly crispy skin ...

No amount of convincing from chefs can shake people’s love for boneless, skinless chicken breasts. Yes, the bones add more flavor. Yes, skin too adds flavor (and texture). Yes, bone-in chicken is ...