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recipes fried chicken sandiwches with slaw and spicy mayo
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Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
techniques
Mayo is the mortar that glues together even the best sandwiches, but even this standby can benefit from some artful mix-ins
Bon Appétit
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
Cooking
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.
Molly Baz
Culture
We asked bloggers to cook our Fried Chicken with Spicy Mayo, and it BLEW THEIR MINDS
Joanna Sciarrino
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
Cooking
Plus more August winners and losers, reviewed.
Alex Beggs
Cooking
This crunchy slaw is one of our new summer side dish recipes, which means Aunt Weezy’s potato salad has some competition.
Emily Schultz
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.
Alex Delany
Cooking
I had to eat a lot of popcorn chicken, but I finally found the perfect dredge.
Asha Loupy
Cooking
Think fresh fish chunks in a spicy vinaigrette, with briny olives, snappy beans, creamy flageolets, and ripe tomatoes
Bon Appétit
Shopping
Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
We tried nine popular mayo brands so you can have the best potato salad at the potluck.
Sam Stone
Cooking
You're gonna want to lick it off the plate.
Amelia Rampe
Shopping
No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
techniques
How to make fried chicken, according to chef Dale Talde. There will be kimchi.
Carey Polis
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Cooking
You’ll definitely want leftovers.
Rachel Gurjar
Campbell's
Cooking
Here's how to make that birdie sing
Bon Appétit
Culture
Nothing says Christmas like Chinese food.
Elyssa Goldberg
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