The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques.
Soggy fried chicken has no place on any table, and we’ll show you how to avoid it. Our recipe for fried chicken took five years to develop and guarantees perfect results every time.
To solve the problem of leathery, underseasoned fried chicken, we brined and then air-dried the chicken parts before
To avoid watery slaw, salt and drain the cabbage before mixing.
How do I reuse deep-frying oil? Why is peanut oil the best deep-frying oil?
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