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The most commonly consumed poultry in the world is chicken. Chicken meat has grown common in many cuisines because growing chickens is relatively simple and inexpensive compared to producing other mammals like cattle or hogs. Commonly, `chicken` is used to describe chicken meat.

With lower levels of saturated fat and cholesterol than red meat, chicken is sometimes touted as being healthier. In terms of weight proportion, chicken flesh has around two to three times as much polyunsaturated fat as the majority of red meats.The meat of chicken is usually low in fat. On the skin, there is a significant concentration of fat. Compared to a 100 g serving of broiled, lean skirt steak, which has 10 g of fat and 27 g of protein, a serving of baked chicken breast has 4 g of fat and 31 g of protein.

There are numerous methods to prepare chicken. It can be used in a variety of curries, on skewers, in salads, traditionally or using an electric grill, breaded, and deep-fried. Cultures differ widely in their approaches to cooking. The most typical techniques historically include roasting, baking, broiling, and frying. For fast dishes like fried chicken, chicken nuggets, chicken lollipops, and Buffalo wings, chicken is regularly deep-fried in Western cuisine. They are frequently grilled for tacos or salads.