There’s nothing quite like the crispy, golden-brown perfection of homemade buttermilk fried chicken. With its juicy interior ...

There’s something universally appealing about a plate of crispy, juicy fried chicken. The tantalizing crunch of the gold ...

The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight. Mix the flour ... and salt well. Recipe courtesy ...

Cooking your own fried chicken at home can be so much fun. Next time you do, try doubling up on one important step for an ...

I never thought fried chicken would be part of my recipe repertoire. Then I found this virtually mess-free method for making ...

Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well. Leave thus for at least an hour. Place as many chicken pieces as come in without touching each other ...

There are an embarrassingly large number of fried-chicken ... mix in the chilli flakes, oyster sauce and fish sauce. Leave to marinate for at least 30 minutes. In a clean, dry bowl, whisk the ...

For example, Pépin suggests sprinkling instant potato mix into ... swap standard flour for Wondra in your standard (or buttermilk, which you can make yourself) fried chicken recipe.

For the fried chicken ... put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly.

Dip marinated chicken strips in the egg mixture, then coat with flour and bread crumb mixture. 6. Heat oil in a skillet to 375°F (190°C). Fry chicken until golden brown and juices run clear. 7. Drain ...