Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2015__07__20210324-SouthernFriedChicken-Andrew-Janjigian-21-cea1fe39234844638018b15259cabdc2.jpg)
The Best Buttermilk-Brined Southern Fried Chicken
Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.
Nashville fried chicken
Yes, yes, yes! This fried chicken is the bomb. Juicy chicken, crispy outside and a little lick of spice.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20100408blueribbonnorthernfriedchicken-e3781415f559475598fd24aff789e4a4.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__07__062813-256877-cook-the-book-favorite-buttermilk-skillet-fried-chicken-edit-e204af024d79487cb4150348b86da68f.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2012__10__20200513-korean-fried-chicken-reshoot-vicky-wasik-1-5-9cfbe30c4a494e9ab386b3e83a3af7d1.jpg)
The Best Korean Fried Chicken
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
:max_bytes(150000):strip_icc()/20210714-potato-starch-fried-chicken-vicky-wasik-seriouseats-20-17e193a6bf274bba9091810a0b18ef89.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__08__20140826-fried-and-true-hattie-bs-hot-chicken-evan-sung-812d8599262148aaa9732285fb8d2dbe.jpg)
Hattie B's Hot Chicken From 'Fried & True'
This recipe for Hattie B's Hot Chicken, from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__05__20180427-fried-chicken-honey-chili-vicky-wasik-19_preview-d4d85d7514f24805b1848a2b1d0a2a33.jpeg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__08__20140826-fried-and-true-hugh-acheson-fried-chicken-salad-evan-sung-84376c0fd2a0432e96134076aaf063ac.jpg)
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 ...
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20071030ednalewisscottpeacock-e85249f53f40471cb37817bb014d677e.jpg)
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...
Serve With
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__04__20150329-Skillet-Spiced-Potatoes-Buttermilk-Herb-Sauce-Pan-Morgan-Eisenberg-67b42cc136314a63a31cbbb84770aaa6.jpg)
Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
Pork Picnic Sandwich inspired by Regular Show — Binging With Babish
The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121012-225216-cook-the-book-mac-and-greens-c8b3eee735b4434593b0260390650b16.jpg)
Red Rooster's Mac and Greens
Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--t...
Sweet Potato Biscuits with Maple Bacon
Soft, mildly-flavored and speckled with crumbles of maple-lacquered bacon, these Sweet Potato Biscuits are a wonderful addition to any fall bread basket.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__03__2013-03-13-southern-slaw-maple-dijon-dressing-3f3418bb10d64abfa736032975819c89.jpg)
Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Fried Green Tomatoes inspired by...Fried Green Tomatoes — Binging With Babish
Hey y'all, I have half a mind to fix up a mess of fried green tomatoes 'fore I get three sheets to the wind over there yonder! Or something. Fuel your Southern side with this week's deep-fried treat, featured prominently in the film of the same name.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__01__20171128-sweet-potato-biscuits-vicky-wasik-16-b59f0610d7af42deb1302a214c660a6e.jpg)
The Best Sweet Potato Biscuits
Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__05__20150521-Cornbread-Coated-Mac-N-Cheese-Pulled-Pork-Drizzled-Morgan-Eisenberg-491d6fa7294c4db791e1754d36aa4e22.jpg)
Cornbread-Coated Pulled Pork Mac and Cheese Wedges
When I have leftover mac and cheese and pulled pork after a day of barbecuing, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese bombs, stuffed with barbecue-sauced pulled pork and coated in a cornbread crust.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__11__20151102-oyster-cornbread-stuffing-vicky-wasik-20-4870c5299a0041ce8d2c5d5d7d6e8fe2.jpg)
Southern Cornbread Dressing With Oysters and Sausage
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.