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Quick
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Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
5.0
(5)
Quick
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You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
5.0
(5)
Recipes
It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
4.5
(4.48)
Quick
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We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.
4.3
(4.33)
Recipes
Italian-style fried chicken with fried herbs and artichoke hearts.
3.0
(3)
Quick
Recipes
Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy.
5.0
(4.8)
Recipes
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)
Recipes
From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY
4.0
(3.88)
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From Vietnam to India to Italy to Mexico—and beyond—we've got tons of recipes for fried chicken, and the appropriate side dishes
Recipes
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
(3.91)
Easy
Recipes
This white chili recipe works well with ground chicken or turkey, too.
4.0
(4.2)
Recipes
Level up your weeknight dinner game with this fragrant, veggie-packed stir-fry.
4.0
(4.17)
Articles
(96)
Cooking
Bon Appetit readers feel just as passionately about fried chicken. Here are their top five picks.
Julia Bainbridge
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
Restaurants
Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird
Andrew Knowlton
Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Culture
He’s making his Chicken and Green Bean Stir-Fry on Thursday, June 10, at 7 p.m. ET.
The Bon Appétit Staff
Cooking
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Chris Morocco
Videos
(180)
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Chef Junghyun Park of Atoboy’s in NYC joins Bon Appétit to show how he makes perfect Korean Fried Chicken. Crispy on the outside and juicy on the inside, Park uses a double-fry technique and a fermented jalapeño marinade. From achieving a crunchy texture with rice flour batter to achieving bold flavor with gochujang and Korean sauces, these chef-level techniques will completely upgrade how you make Korean fried chicken at home.
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Watch Andrew Knowlton and Yardbird chef-owner Jeff McInnis make the Miami restaurant's signature fried chicken.
Get our recipe for Buttermilk Fried Chicken.
Get our recipe for Buttermilk Fried Chicken.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in special Pecking House chili oil, this sandwich delivers maximum crunch and juiciness.
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Learn how to perfectly fry crispy, delicious chicken in a deep-bottomed skillet from food editor Hunter Lewis.
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
Get our recipes:
Buttermilk Fried Chicken
Skillet Fried Chicken
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Today, Michelin-trained chef, Eric Huang, demonstrates how he cooks quick and easy chicken fried rice. Huang mastered the art of fine dining by training in Michelin-starred restaurants for 10 years before opening Pecking House in NYC, but even top chefs still love the simple dishes easily made at home.