The perfect fried chicken is crunchy on the outside and juicy on the inside. But when it doesn't rest enough, the juice ...

Say hello to moist, tender chicken every time. Chicken is the most frequently consumed animal protein in America. It’s versatile, comparatively affordable, and easy to make. Well, most cuts of chicken ...

We've all been there—you prepared a delicious chicken dish, only to find that reheating caused a rubbery, dried-out result. Whether you're reheating roasted, grilled, fried, or bone-in or boneless ...

Chicken breasts are notoriously tricky to cook. Because they're lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked ...

Wine-Poached Chicken Breasts have moist, tender meat every time. (Matthew Mead, The Associated Press) By ELIZABETH KARMEL We've all suffered through cardboard-dry chicken breasts. We do it because ...

• Use a digital thermometer—cook chicken breasts to 155–160 °F to avoid overcooking. • Using a lower oven temperature (around 225 °F), dry brining the chicken, and pounding it evenly also helps with ...