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 fried hen is memorably moist, superlatively crisp, 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! Folks are calling it fried chicken perfection. And you won't want to skip the Sriracha honey dipping sauce.
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.
Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.
These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.
Crispy Fried Chicken12/19
This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.
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.
For years, Egg Shop's fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-frizzled fried chicken amazingness. And here's how you can make it.
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.
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.