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 ...

Think crunchy, crispy batter-fried chicken pieces tossed in a from-scratch ... Meanwhile, in a small bowl, whisk together the cornstarch and the reserved pineapple juice until smooth.

Whisk together flour, cornstarch ... For the sandwiches, boneless, skinless chicken thigh pieces go through two stages of marination and are fried twice to deep brown perfection, locking in ...

Spiced, yogurt-marinated chicken is fried to crispy perfection ... Remove chicken from refrigerator; add cornstarch to chicken mixture, and stir until all chicken pieces are coated.

and used a coating similar to that of a deep fried chicken. The pieces were dredged in a flour mixture containing both flour and cornstarch, dipped in an egg wash spiked with Tabasco, and coated a ...

There are an embarrassingly large number of fried-chicken recipes in my home-cooking ... In a clean, dry bowl, whisk the flour, cornstarch, baking powder and sea salt until thoroughly combined.

Batter or breading: Wet from the marinade, the chicken pieces are coated in cornstarch, which helps retain a light level of crunch. Fry: Often fried in a wok with ample oil in small batches.