Some meals are just pure nostalgia, and a plate of crispy fried chicken with creamy mashed potatoes is at the top of that ...

Chicken Cuts: While chicken legs are perfect for this recipe due to their bone-in juiciness, you can also use chicken thighs (adjust cooking time slightly) or even boneless, skinless chicken ...

Ingredients: 2 to 3 lbs of your favorite cut of chicken (breasts, tenderloins, thighs, wings, legs, etc.) 2 cups buttermilk 2 cups all-purpose flour Salt, black pepper, garlic powder, and any ...

Deep fry bone-in parts that have been dredged in seasoned flour, “Southern” style. 2. Pan fry boneless skinless breasts that have been pounded thin and coated with breadcrumbs. 3.

Known as "Chicken Charlie" to his many fans, Boghosian, a 38-year-old San Diego native, believes that everything, and he means everything, tastes better when fried.

Fry chicken, undisturbed, adjusting heat as needed so temperature never goes above 325°, until deeply golden brown underneath, 9–11 minutes. Turn over and fry until other side is deep golden ...

You can steam, boil or deep fry your favorite foods. Whether you like vegetables, meats, or pasta — this kettle can do it all! Do all your cooking in just one kettle.

Ingredients: Boneless, skinless chicken thighs (I made four because all the grocery store had was a 4-pack. But you can scale up or down as needed.) Buttermilk, roughly 2 to 3 cups, depending on ...

Over the last decade, Southern California’s deep fry king has battered and deep-fried pickles, olives, s’mores, peanut butter and jelly sandwiches, Twinkies, cheesecake, cupcakes, frog legs ...