Proof that it doesn't take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
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.
Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
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.
Because we believe awesome fried chicken is a birthright for all, we bring you this gluten-free, dairy-free, paleo-friendly bird.
Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?
Mind-bogglingly crisp oven-fried chicken. And it couldn't be easier to make. Just shake chicken thighs in a bag of seasoned flour, let it do its own thing for an hour or so in the oven, and dinner is done.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.
These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.
Crispy Fried Chicken11/17
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating's beguiling taste and texture.
Egg Shop's fried chicken has been the talk of New York City. And with darn good cause. It’s crunchy, juicy, salty, spicy fried chicken perfection embellished with a drizzle of honey.
The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.
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.
Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.
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.