The crunchiest, most delicious fried chicken involves just a few simple steps -- brining and dredging in flour or dipping in a floury batter, then frying until gorgeously golden.

Chicken tends to dry out when cooking. Therefore a proper brine is essential to retain a juicy bird. The salt in the brine breaks down the proteins in the meat, so, in the end, the meat retains ...

The amount of buttermilk varies based on the size of your chicken, but you need a tablespoon of salt for every cup of buttermilk or 2 pounds of chicken.

Remove chicken from bag; scrape off excess marinade. Spray chicken with cooking spray; grill, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 ...

Remove the chicken from the brine, rinse, and transfer to a baking sheet lined with paper towels to allow the chicken to dry. Preheat oil to 250°F in a deep fryer or Dutch oven.

Hot chicken is in the name, so that's a great place to start. Chicken is offered in four spice levels: cold, warm, hot and holy. Cold chicken is still hot chicken, it's just not spicy chicken.

Szechuan Province meets Nashville in Hot Lola’s chicken sandwich. Photograph by Scott Suchman Honeymoon Chicken and Ensemble 4201 Georgia Ave., NW; 4856 Cordell Ave., Bethesda Federalist Pig pitmaster ...