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Proof that it doesn't take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

These crumb-coated thighs come together with no fuss and can easily be adapted to whatever ingredients you happen to have on hand.

Nearly everybody, no matter their age, loves chicken tenders. Crisp, golden, and gently spiced, your whole family will devour them.

Bathed in buttermilk and spiced ever so slightly, this Cajun fried hen is memorably moist, superlatively crisp, and gosh darn perfect through and through.

Yes, bourbon-inflected fried chicken. It’s in the brine. And oh, baby, are you gonna wish you’d been doing this all your life.

Fried chicken as you've never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Because we believe awesome fried chicken is a birthright for all, we bring you this gluten-free, dairy-free, paleo-friendly bird.

Not your typical fried chicken, this one boasts a gratifyingly crisp crust with insanely tender meat and takes a definite boost from a peppery white bbq sauce.

Perfectly battered. Nicely seasoned. And easy as heck. That's how we like our fried chicken wings, thank you very much. This recipe delivers all that.

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

Pickle-brined fried chicken?! Oh yes we did! Folks are calling it fried chicken perfection. And you won't want to skip the Sriracha honey dipping sauce.

These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.

Booyah! We've found the secret to simple yet sensational fried chicken. And it's as basic as can be. Just salt. Pepper. Flour. Water. Patience.

Mind-bogglingly crisp oven-fried chicken. And it's sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.