We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.
'fried chicken' on Serious Eats
Tuscany and fried chicken: two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating of flour and egg.
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.
You won't miss your usual fried chicken and waffles once you try this Mexican-inspired version. Built with waffles that are flavored with corn and green chilis, and crunchy buttermilk-soaked and cornmeal-coated fried chicken, this mashup is going to blow you away. Guacamole, ancho-honey bacon, salsa roja, and a drizzle of Mexican crema top off a creation that's fully loaded and totally insane.
Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.
Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able to make it past that very satisfying immobility, you should try this recipe from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. For his chicken salad, Georgia chef Hugh Acheson mixes chilled, diced fried chicken with mayonnaise, shallots, celery and refreshing herbs, then spikes it with crushed red pepper and hot sauce.
Charles Phan serves Southern fried chicken with an Asian twist at his New Orleans-themed whiskey bar in San Fran. He shares the turmeric and coriander-spiked recipe in Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides,. But the real star of this recipe is the phenomenal, tangy sriracha butter that tops the meal.
Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge.
This recipe for Hattie B's Hot Chicken, from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.
Japanese-style fried chicken flavored with garlic, ginger, and soy sauce is the perfect snack for eating with sake or beer.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen.
If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that.
This updated retro cornflake recipe boasts a seriously crunchy coating with minimal fat.
Fried chicken brined in buttermilk, seasoned with ramen flavorings, breaded in crushed ramen, and deep fried.
Brined, fried chicken thighs in soft toasted buns with cole slaw.
Before last week, I had never made real fried chicken. Between the perceived mess and my worry of serving burnt-but-still-raw chicken, I knew I'd need a commanding voice to guide me through my fears and persuade me to give it a shot. The buttermilk skillet-fried chicken recipe in Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking offered just the direction I was looking for.
Dip crispy fried chicken fingers in a tangy cranberry mustard sauce with a side of crunch-coated sweet potato string potato fries.
Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter.
A sweet and mildly spicy sauce that's the traditional accompaniment to Korean-style fried chicken.