Nashville fried chicken

Yes, yes, yes! This fried chicken is the bomb. Juicy chicken, crispy outside and a little lick of spice.

Fried Chicken Salad From 'Fried & True'

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 ...

Extra-Crispy Fried Chicken With Caramelized Honey and Spice

This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny.

Fried Chicken Skin With Hot Sauce and Honey From 'Heritage'

Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.

The Best Buttermilk-Brined Southern Fried Chicken

Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.

The Best Fried Chicken Recipe Ever?

Many, many years ago, before I even started writing about food, I went to Atlanta on a business trip. I have no idea what the business trip was about, but what I really went to Atlanta to do was taste...

Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking

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.

Fried Chicken

This is a Fried Chicken with the most insanely crispy, thick craggy crust seasoned with a KFC copycat spice mix! Buttermilk marinated Southern style.

Northern Fried Chicken Recipe | Cook the Book

All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions. The key ingredient: matzo.

Popeyes-Style Chicken Tenders From 'Fried & True'

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.