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.
'fried chicken' on Serious Eats
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.
A sweet garlicky soy-based sauce for Korean-style fried chicken.
Marinated in a mix of fresh green herbs and spices, this recipe is a wonderful break from a routine fried chicken.
Homemade fried chicken often intimidates even the most seasoned home cooks. Be it the large pot of bubbling oil or the challenge of properly cooking the bird, its often a task thought best left to the professionals. Enter Susan Feniger's Tatsutage Fried Chicken. Not only does her chicken present bold Japanese flavor, but it also takes all of the guesswork out of the equation.
A spot-on replica of Chick-Fil-A's famous fried chicken breast sandwich.
This recipe makes really tasty chicken strips but the breading can also be used for southern fried chicken.
Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich.
The key to perfectly crisp fried chicken is to treat it like a French fry: double fry it. Crisp, double-fried, buttermilk-marinated chicken flavored with Old Bay and spices teams with fried lemon wheels and jalapenos.
Reading through this recipe for Zak Pelaccio's Curry Leaf Fried Chicken from Eat with Your Hands, you might not believe that the finished product is really just good old fried chicken. After all, how many recipes call for brining your bird in cincalok, a Malaysian fermented shrimp sauce, and sprinkling it with curry leaves once it's out of the oil?
Note: This technique will work with any fried chicken....