Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets)

For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.

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.

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.

Popeye Tso's Chicken (General Tso's Chicken Made with Popeye's Chicken Nuggets)

For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.

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.

The Best Buttermilk-Brined Southern Fried Chicken

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

Double-Fried Chicken With Lemons and Jalapenos

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.

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.

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.

Batter-Fried Chicken

While you can't go wrong with the classic dry-dredge, this potato-starchy batter-fried chicken is cleaner, faster, and requires less effort to make.