Oh, heck yes! Crispy crusted with juicy, slightly sweet meat, it’s very good fried chicken. But there’s a lot of room for ...

We often prefer to eat fried chicken at a restaurant rather than at home; somehow, it always tastes better when someone else ...

Food & Wine readers love these fried chicken dishes for irresistible ... Glover's method of soaking butterflied chicken breast, first in a simple brine and then in buttermilk, before double ...

"You can't take a chicken breast and cut it into something that looks like a tender and call it a tender. It's just not the same." 2. Mind the brine. "Fried chicken is one of those things that ...

If there’s one thing Katie Lee Biegel knows how to do, it’s combine nostalgia and comfort in a way that’s totally doable for ...

Pop-up fever seems to have gripped Boston recently. One of the latest, IndiHen, an Indian fried chicken concept, comes from ...

Japanese fried chicken, aka chicken karaage ... Submerge the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. To make the chicken ...

This Korean fried chicken is crispier than most American versions ... then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours.