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

When Jacques Pépin dishes on his cooking secrets, we listen. Find out why he uses Wondra flour for his fried chicken, and why ...

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 ...

About KFC Style Fried Chicken ... Wash and clean chicken. Drain water well from chicken. 2. Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinate it for at least 3 to 4 ...

He is willing to part with the magic flour mix used to create that crispy, crunchy chicken, perfect for the next time a craving for a fried chicken sandwich strikes. 1. Refrigerate chicken breasts ...

When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour ...

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.

Korean fried chicken is renowned for its crispy exterior. While some swear by double-frying to achieve this, our expert has ...