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tipstools tips 2008 04 pan fry
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
4.6
(4.56)
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techniques
From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years
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Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
5.0
(5)
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This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.92)
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The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.
5.0
(5)
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Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.
4.4
(4.4)
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Shopping
Here’s what our editors recommend for crunchy fries, crispy chicken skin, blistered veggies, and more.
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More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.
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If you have a wok, gold star goes to you! Use it!
4.0
(3.86)
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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
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Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
4.6
(4.56)
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Culture
From freezing peas to pickling everything, the sharpest cooking tips from 16 of the restaurant chefs who rocked the Edible Schoolyard NYC spring benefit.
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Put the hardest working pan in your kitchen to good use.
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Whether you want them air-fried, baked, or classic, these Parmesan-crusted wedges satisfy.
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(5)
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Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.
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(5)
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A lot has changed in kitchen design since the 1970s—and thank goodness for that. We take a look at the 1970s BA archives to find the "best" kitchen tips.
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4.4
(4.4)
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Red curry pork with rice cakes, ground chicken with lots of basil, and more ultrafast weeknight dinners.
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Outrageously crunchy.
4.5
(4.5)
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A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.
5.0
(5)
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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.
4.4
(4.39)
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The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
4.0
(4)