Deep-fry
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Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
3.0
(3.17)
This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.
3.7
(3.71)
You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
4.0
(3.96)
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
3.3
(3.32)
Easy
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
3.0
(3.16)
Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.
3.5
(3.5)
Quick
Somewhere a Bloomin’ Onion is weeping.
4.0
(4.22)
The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.
3.3
(3.33)
The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.
3.0
(3.08)
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.
3.0
(3.23)
When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.
3.6
(3.6)
Vegan
We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
3.5
(3.5)
Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
3.6
(3.61)
Quick
A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
4.0
(4.08)
Easy
The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.
4.0
(4.1)
Easy
How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.
3.6
(3.62)
Quick
A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.
4.0
(3.88)
Quick
Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)
No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).
4.4
(4.37)
Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.
4.0
(3.87)
Fried chicken on a hot buttered biscuit—what’s not to like?
4.0
(3.92)
If the batter thickens as it sits, thin with more club soda.
4.0
(3.93)
