Unlock the secret to making crispy and juicy fried chicken that rivals your favorite fast food! In this video, you’ll learn ...

While the fat fest is warming up, you make the flour dredge. The recipe must have been scaled down from a giant restaurant-sized batch, and not very mindfully at that, because it requires 6 cups ...

It makes sense that chefs would be better at cooking chicken than an amateur. However, following some simple tips could make ...

The chicken soaks for at least two hours, but ideally up to 24, giving the seasonings ample time to penetrate the meat. I doubled the recipe for my crew and let the chicken brine for five hours.

Drain chicken parts, discard buttermilk. Reserve chicken. Preheat oil to 365 degrees Fahrenheit in a large, deep cast iron skillet or wok over medium heat.

Creating a tea brine for your chicken is pretty simple. For a whole chicken, use about 4 cups of water and four to six tea bags (or 4 teaspoons of loose-leaf tea), and steep it for 5 to 7 minutes.

In Mumbai and Kolkata, cubes of chicken are dipped in chickpea-flour batter and fried into irregular, crispy chunks to make pakoras, while chicken 65, chili chicken, and chicken lollipops remain ...