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magazine spicy oven fried chicken
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Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
We asked bloggers to cook our Fried Chicken with Spicy Mayo, and it BLEW THEIR MINDS
Joanna Sciarrino
Cooking
It’s spicy, crunchy, juicy, and yeah—perfect.
Elyse Inamine
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
techniques
How to make fried chicken, according to chef Dale Talde. There will be kimchi.
Carey Polis
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
Culture
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.
Claire Saffitz and Belle Cushing
techniques
Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami
Matt Duckor
Culture
Cook up a Flying Drumstick of your own to rival the crispy perfection of our February cover model
Rachel Sanders
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
Greasy? Unhealthy? Pishposh! Fried food done right is just another way to cook--one that, as these 18 recipes show, happens to be insanely delicious
Bon Appétit
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Restaurants
Making hot chicken is a multistep process, one that spots like Bolton's Spicy Chicken & Fish, 400 Degrees, and, most famously, Prince's Hot Chicken Shack keep very secret.
Andrew Knowlton
Lifestyle
My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan.
Aliza Abarbanel
Culture
"The crust is where the men and the boys separate. It shouldn't shatter; your tablecloth shouldn't be full of chicken crust after that first bite." --Kelly English, chef, Restaurant Iris
Bon Appétit
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Cooking
These oven-barbecued chicken thighs are saucy, ultra-tender, and you 100% don't need a backyard to make them.
Christina Chaey
Culture
No, seriously, we want to see your photos of our fabulous April cover model: the slaw-topped, spicy-mayo-slathered fried chicken sandwich
Joanna Sciarrino
Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.
Hattie B's, Nashville
