One of the biggest mistakes people make when frying chicken is taking poultry straight from the fridge to the pot, risking ...

There are some recipes that like to keep things nice and light, then there are those that go for full-blown, all-out ...

If you’ve followed Jenn Harris’ series, the Bucket List, you know where to purchase some of Los Angeles’ best fried chicken. If, however, you want to make your own for the Fourth of July — or for ...

This insanely delicious (really) recipe comes from Joshua Kulp and Christine Cikowski, chefs of Honey Butter Fried Chicken in Chicago. It started as something they served at staff meal and evolved ...

Chefs Carla Hall and Andrew Zimmern make recipes they're serving in New Orleans. Football and food go hand in hand, especially during the Super Bowl, and one tried and true philanthropic tradition ...

Recreate your favorite Chinese takeout flavors in the comfort of your own home with our easy ad delicious chicken and shrimp ...

Chicken fried first will be lighter. As oil picks up more bits of burned flour, chicken will darken. If frying multiple batches, after about three batches -- about nine to 12 pieces in a Dutch oven -- ...

Chicken fried rice is the answer to most weeknight dilemmas. It uses leftover rice, cooks in one pan, takes under 20 minutes, and delivers a balanced meal that often tastes better than takeaway.

1. Dissolve salt and water in a large bowl; add the chicken. Cover; refrigerate 3 to 4 hours. Pour off the brine; rinse the chicken well under running water in the bowl. Drain. Add buttermilk and hot ...