Fried Chicken

Meet Chris Morocco’s ideal chicken sandwich—with dill mayo, sweet pickles, shredded lettuce, and a squishy bun.

Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party. 

Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze. 

Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.

These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

Saucy and glossy. Sweet, spicy, and sticky. Shatteringly crisp. And probably more exciting than the halftime show.

You better not be wasting a fortune deep-frying in olive oil.

This month we were all about spring veg and comfort food.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

From stir-fry to barbecue, these are our readers’ favorites.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

Crispy, funky, and extra spicy, this recipe from chef Chintan Pandya of New York’s Adda restaurant has everything I want in a finger food.

It’s spicy, crunchy, juicy, and yeah—perfect.

There. Will. Be. Fried. Chicken. Alison Roman gives you permission to phone in your next party.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

The small fridge covered in those clunky, colorful magnetic letters wisely spits out life’s bittersweet truths.

A pot of scalding hot oil? Sounds kinda scary. But we'll get you through a deep-fry without a drop of sweat (or oil) on your brow.

No fuss. No muss. Just crispy, juicy chicken thighs on Sriracha mayo-slathered buns.

It nailed all the required characteristics of a sublime sandwich: crispy, crunchy, sweet, tangy, and soft.

Don't go to the drive-through and get a 10-piece order of nuggets. Make these instead.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

This gives us hope for the future of fashion.