Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage)

Karaage is Japanese-style fried chicken made with a flavorful soy-based marinade. It comes out light, crispy, and full of flavor. If you've never cooked with potato starch, this recipe will convince you that you must keep it in your pantry at all times. Once you've tried this, you will never make fried chicken any other way.

The Best Buttermilk-Brined Southern Fried Chicken

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

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.

Chicken-Fried Chicken With Cream Gravy

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.

Oven-Fried, Corn Flake-Crusted Chicken

This updated retro cornflake recipe boasts a seriously crunchy coating with minimal fat.

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.

Gluten-Free Beer-Battered Fish Fry

This gluten-free, dairy-free, egg-free recipe makes a crispy gluten-free fish fry. If you can't find gluten-free beer, use seltzer water. If you can't find sweet rice flour, use an additional 1/4 cup white rice flour to replace...

Green Chile Fried Chicken

[Photograph: Max Falkowitz] I feel green chiles pair far better with chicken than red ones, especially in quick-cooking applications like frying. And all the more so when you bring buttermilk into the equation, whose twang is elevated by green chile's...

Easy Breaded Fried Chicken Cutlets

Frying chicken doesn't have to be an endless ordeal. These fried chicken cutlets come together surprisingly quickly, without sacrificing any flavor or texture.

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...