'fried' on Serious Eats

The Food Lab's Southern Fried Chicken

For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. But times have changed, and as is often the case, revisiting those fond childhood memories results only in disappointment and disillusionment. That said, stylistically, it can't be faulted. So I figured that I could somehow manage to take what the Colonel started and bring it to its ultimate conclusion—that is, deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating—I might just be able to recapture those first fleeting childhood tastes of fried chicken as I remembered them. Here's the result of my efforts. More

Deep Fried Chicago: Kuma's Corner

Kuma's shines brightest when its dishes are executed with even a modicum of restraint- which, rather surprisingly, most of its deep fried output is. And while "restrained" is not your typical deep fried modifier, Kuma's has, and never will be, your typical place. More

Bar Bites: Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Crispy Deep-Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Fast Food: Popeyes Crawfish Tackle Box

Popeyes emphasizes their Louisiana roots at every turn, but it's still pretty bold to offer a nationwide special on crawfish. For a limited time, $4.99* will get a thrill- or fish-seeking fast foodie a Crawfish Tackle Box featuring big pile of fried crawfish nuggets, a small batch of Cajun fries, a biscuit, and a tub of Creamy Horseradish Sauce. It's a good deal. More

TGI Fry-Day: Deep-Fried Cheese and More at the Tennessee Valley Fair

The man in the window told me that deep-fried cheddar tastes "just like a grilled cheese." He was wrong. It doesn't taste like anything but itself, like soft (but not melted) cheddar cheese, salty and tangy and set off by a crispy layer of fried dough. Deep-fried cheddar cheese is a dangerously good thing that could catch on as more than a fairground novelty. More

Five-Spice Fried Calamari with Sesame and Lime

Calamari is like an upmarket version of fish sticks. It's both comforting and slightly elevated. A lot of people get nervous about frying, or about seafood in general, but fried seafood is one of the easiest things you can make. Here, strips and tentacles are coated in a Chinese five-spice powder and flour dusting, and fried in two minutes until golden and crisp. Tossed with scallions, cilantro, and lime, these calamari are exotic, quick, fresh, and totally hit the spot. More

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