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cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.
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Seasoned flour coats chicken thighs and drumsticks for frying. The golden brown chicken is quick and easy to make, and it's very budget-friendly.
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Cornmeal-coated green tomato slices are fried until crisp and golden. They're perfect as a southern appetizer or for a unique take on a classic B.L.T.
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Delicious and tasty chicken fried steaks with a zesty Latin touch.
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Get Shortcut Fried Chicken and Dumplings Recipe from Food Network
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Get Chicken Fried Steak with Gravy Recipe from Food Network
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Red snapper coated with a homemade blackened seasoning is pan fried in this quick and easy recipe adaptable to other types of white fish.
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Get Fried Chicken in a Basket Recipe from Food Network
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Get Pan-Fried T-Bone Steak Recipe from Food Network
Ingredients: steak, oil
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This crispy fried chicken sandwich is Chef John's hybrid version of Popeyes® and Chick-fil-A®'s feud-inducing favorites.