Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail