TFC, a.k.a. tandoori fried chicken. [Photograph: WhatKatyAteNext]

For last week's Weekend Cook and Tell we asked all of you to break out the deep fryer and share your fried chicken secrets with us for a challenge we called Bucket of Fried Chicken. You gave us soaks, rubs, dredges, and plenty of great fried chicken intel. Let's take a peek at some of our crispiest-skinned responses.

MMinNYC comes from a long line of marinaders, who prefer to soak their birds in a bath of buttermilk, Tabasco, and Dijon overnight before dredging in flour spiked with cayenne, curry powder or hot paprika and fried to crusty perfection.

Southern fried chicken isn't zahavah's thing. She'd rather go with the Israeli and German interpretation schnitzel, fried crisp and served over a salad.

Crisp chicken schnitzel. [Photograph: zahavah]

finsbigfan likes a rub, preferably one a combination of salt, pepper, garlic, cumin, and lime zest or cayenne, ginger, coriander, allspice, paprika, and turmeric before coating the chicken in flour and cornstarch, frying and finishing in the oven.

jlewfoodie has a few strong feelings about fried chicken. First off, your oil needs to be good and hot unless your in the market for greasy, soggy bird. And secondly there is no such thing as oven fried chicken.

TFC or Tandoori fried chicken is WhatKatyAteNext's latest fried chicken creation. It's an Indian-inspired take that coats the chicken in tandoori spices and breads them with a mix of flour, chili powder and more tandoori spices.

A big thank you to everyone who broke out the Fry Daddy for this Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: To Market.