When you try reheating frozen fried chicken, it seems like it will never be crispy again. However, this chef has a winning ...

There's nothing more comforting than crispy, juicy fried chicken that's perfectly tender on the inside. Here's one hack that ...

If there’s one thing Katie Lee Biegel knows how to do, it’s combine nostalgia and comfort in a way that’s totally doable for weeknight cooking. And on a January episode of The Kitchen, she did exactly ...

Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to ... garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in ...

Food & Wine readers love these fried chicken dishes for irresistible dinners any night of the week. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and ...

Sommelier James O’Brien of Popina in Brooklyn leans into the classic pairing of Champagne and fried foods when ... Keep the chicken warm in the oven while frying the remaining batches.

Walking into Original Chicken ‘n Ribs on an early Tuesday afternoon, the first thing that hit me wasn’t just the smell of crispy, golden fried chicken — it was the sense of history.

After all of the chicken has been fried once, heat the oil back to 350 F. Fry the chicken again until the batter is golden and crisp. Once again, make sure the internal temperature reaches 165 F.

There are an embarrassingly large number of fried-chicken recipes in my home-cooking repertoire. It's because I make what I like to eat, but I wouldn't be cooking it so often if others didn't like ...

coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight. 2. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika ...