Fried Chicken

This gives us hope for the future of fashion.

Chicken katsu is the cutlet for everyone, at any time.

Korean Fried Chicken may be a stateside phenomenon, but nowhere is it more obsessed over than on the streets of Seoul. Wesley Yang stays up late in pursuit of the crunchiest, spiciest birds in town.

No reservations, no Michelin stars, no fuss. London's buzzing with spots serving global dishes of every kind.

Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.

Should you be putting cheese on your fried chicken sandwich? We asked the chefs making the best chicken sandwiches to pick a side.

God only knows how many fried-chicken sandwiches we ate this year. But these five were unreal.

Mmm, yeah.

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.

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.

How to make fried chicken, according to chef Dale Talde. There will be kimchi.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

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.

The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.

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.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

From skipping the brine to using the wrong oil, these common mistakes will ruin your fried chicken. Avoid them to make the crunchiest, juiciest bird ever

Fried chicken on a hot buttered biscuit—what’s not to like?