Golden and crispy fried chicken pieces cooked until perfectly crunchy on the outside and juicy on the inside, ideal for a ...

Betty Crocker's Oven-Fried Chicken first appeared in the early 1960s during an exciting time in American home cooking. Post-war kitchens were modernizing with new appliances, and homemakers were ...

Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in ...

Ree Drummond makes some mean fried chicken, and she does so with a neat milk trick that makes her chicken ultra-crispy. Give ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for you. By Mia Leimkuhler Sohla El-Waylly’s crispy sage fried chicken.Credit.

The quick-mixing flour has so much potential beyond gravy. Here’s how chefs use it in everything from fried chicken to piecrust. If you see Wondra in the baking aisle, you’d be forgiven for thinking ...