Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, such as the legs and wings, will be done faster than the breasts or thighs).

Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and ...

1 whole 3-pound chicken, cut into 8 parts, or chicken parts with skin and bone Salt, pepper, and seasoning of your choice or design (see step 1 below) 1 egg ½ cup milk 3 cups all-purpose flour ...

The South is famous for fried foods for a reason—we're really good at it. While folks all over the country try to fry all ...

Published in Poole’s: Recipes and Stories from a Modern Diner is a riff on the fried chicken that chef Ashley Christensen’s mother would make for her as a child. The formula is refreshingly simple: ...

The crispy fried chicken is like no other, thanks to a combination of buttermilk and hot sauce and of course, lard. If you want to keep this recipe authentic, you are going to have to go all the way.

So in honor of National Fried Chicken Day, which is July 6, here is a thoughtfully curated, comprehensive guide to the best fried chicken this country has to offer. Fried chicken has its roots in ...