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 ...

Fried chicken aficionados know that the best ... meat—and the real ones know that what gets you there is Crisco. Though some recipes are batter-based, that's just a matter of preference.

Though Lee’s recipe didn’t reinvent the fried chicken wheel ... Lee recommends adding two inches of canola oil, Crisco or “anything that has a high [cooking] temperature” to a large ...

“And almost every country has a fried chicken recipe.” In researching and recipe ... who is partial to a Crisco-fried bird. (“It lasts longer. You can fry more,” he says.) ...

Take a glance at the drool-worthy recipes inside the new fried chicken cookbook “Fried & True: 50 Recipes for America’s Best Fried Chicken and Sides” (Clarkson Potter, $22.50). You’ll find ...

It’s much juicier. Andrew Zimmern’s fried chicken recipe includes one zesty secret: He seasons his dredge of flour and buttermilk with dried lime, which he says transforms this dish from ...

I Tried the Recipe for the ‘Best-Ever Fried Chicken’ and It's a Crispy ... maintained to avoid greasy results. I usually use Crisco for my frying, but the peanut oil was a nice change.