I always have bone-in, skin-on chicken thighs in my fridge. That’s because I love this cold-pan chicken recipe. It comes ...

It's easy to assume that the healthiest piece of chicken is always the leanest. However, there are different factors to ...

Remove the skin from chicken before cooking it. Use boneless, skinless chicken breasts whenever possible. They’re lower in fat than other chicken parts. In most recipes, you can substitute ...

While there are many different styles of chicken gravies cooked in different parts of the country, this one has spicy chicken curried in tomatoes and a variety of spices, cooked till soft and finished ...

Whether using a whole chicken or chicken parts, cut the meat and skin into ... Continue with the rest of the paper and the filling. Pour cooking oil to the depth of about 4cm (1½in) in a wide ...

Drain chicken parts, discard buttermilk ... until chicken is brown and cooked through. Internal temperature of the pieces should be at or above 150 F for white meat, 165 F for dark.

Often served at Super Bowl parties and tailgates, chicken wings are less meaty than other chicken parts, but the skin ... fryer is an excellent choice for cooking wings because it's less messy ...

Love chicken? Here's what to know about the healthiest cuts and the pros and cons of white meat versus dark. (Getty Images) ...

Since my family didn't need that much, I bought one and had my husband divide it into all the basic parts ... Garten's fried chicken wasn't as messy as I expected. When it was time to cook ...