A major challenge in cooking protein is achieving the perfect texture: a slightly crisp exterior without sacrificing any tenderness in the middle. When it comes to chicken, one of the best ways to ...

A simple brine made of buttermilk and salt gives chicken a golden-brown crust and a tender middle as it roasts in the oven.

Choose a bowl that’s large enough to completely submerge the chicken. Combine salt and sugar with cold water in the bowl, stirring until dissolved. Place chicken in brine and refrigerate from 6 to 24 ...

Pickle-brined chicken tenders bake up super crispy thanks to a simple panko coating. They’re dunked into a homemade dilly ...

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

It's already in your fridge.