When it comes to fried chicken, I consider myself a bit of a connoisseur. It’s my all-time favorite food, and I’ve perfected ...

Chef Thomas Keller achieves juicy and delectably crisp chicken by soaking two whole chickens in an herbaceous, lemony brine, then coating pieces and frying in batches. Anna Theoktisto soaks bone ...

Well, my hungry readers, it’s time to share a recipe, as requested. Which makes sense — as the owner of Fire Catering, I ...

Sept. 25, 2017, 5:15 PM EDT / Updated April 13, 2022, 3:22 PM EDT Brining the chicken a day before infuses it with a ton of flavor and ensures a super juicy interior for the crispy chicken.

Remove the chicken from the brine, dredge each piece in the flour ... piece and check that it reads 165 degrees. If so, place the fried chicken on brown paper bags or a rack to drain.

Oh, heck yes! Crispy crusted with juicy, slightly sweet meat, it’s very good fried chicken. But there’s a lot of room for streamlining. The tea brine is a waste of perfectly good tea.

"You can't take a chicken breast and cut it into something that looks like a tender and call it a tender. It's just not the same." 2. Mind the brine. "Fried chicken is one of those things that ...

Sourcing various recipes for air fryer fried chicken, there are two schools of thought as respects the coating. The first involves a simple milk or buttermilk brine, and a single dunking in dry ...

"You can't take a chicken breast and cut it into something that looks like a tender and call it a tender. It's just not the same." 2. Mind the brine. "Fried chicken is one of those things that needs ...