Fried chicken is the ultimate comfort food, but instead of making it with old standbys, such as breadcrumbs or cornflakes, ...

We may receive a commission on purchases made from links. There is really little that can compete with an expertly fried piece of chicken. A craggy, crispy golden crust, paired with a juicy piece of ...

Our team on the ground at the Nassau Paradise Island Wine and Food Festival got into all sorts of intriguing conversations with the chefs in attendance. One conversation dominating the rooms was about ...

My father's method for frying chicken was simple: Pour some flour in a large paper sack, season it generously with salt and cayenne, add several pieces of chicken (also seasoned generously with salt ...

i started withy this basic recipe and added random spices that i like (cayenne, tumeric, garlic, paprika, etc.). salmonella? i didn't eat the batter raw, i fried the rings in it, had the oil up to ...

Buttermilk is a common addition to fried chicken batters, but you should really be using this instead. It's still tangy, but adds more fat (for more flavor).

There is really little that can compete with an expertly fried piece of chicken. A craggy, crispy golden crust, paired with a juicy piece of meat on the inside, can be one of the most satisfying foods ...