Chicken

What started with chicken made its way to steak and back around to chicken 

Charleston pitmaster John Lewis takes on a Tex-Mex classic

Chef Jenny Levison shares a recipe for love in a bowl

Transform rotisserie chicken with this genius DIY stovetop smoker

Exploring the pleasures of a time-honored pairing at the country’s largest Mexican cookbook collection

In her new cookbook, Cousin Rosie calls these her “Best Damn Chicken and Dumplings”

Cook twice and don’t forget the baking powder—chefs spill their secrets for perfectly-cooked wings

Sure, fried is always fantastic. But so is a whole roasted bird. Here, chef Andy Little of Nashville’s Josephine shares his tips for mouthwatering results every time

“This is not smoked chicken from a pit master. This is back-yard, sticky-fingers, delicious barbecue chicken”

This Thai-inspired dish from chef Virginia Willis makes a perfect light dinner

Chicken and rice come together for a marriage in comfort-food heaven—and a hearty one-pot meal

A Southern classic with a spicy kick

A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker

This flavor-packed soup from chef Hugh Acheson is ready when you are

North Carolina’s answer to Nashville hot chicken

Roasted Grassroots Farm Chicken with Salmoriglio

Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors

Martin County Chicken Mull

Chef Jason Roy’s contribution to brunch

A recipe from Charleston’s Edmund’s Oast