If you're planning on pan-frying some chicken, there's a simple step to take to ensure you're getting the crispiest skin ...

The deep-fried chicken was also incredibly juicy. The chicken tasted perfectly cooked and paired deliciously with the skin. Although I could definitely taste the oil, it wasn't overwhelming.

F&W's Justin Chapple seasons and bakes his chicken ... and deep-frying it until it's wildly crispy and extremely juicy. The benefit: Baking the chicken first means it can be fried quickly at ...

An argument can be made for skin-on chicken wings, which are typically deep fried without a coating, (note: without a coating) before they're tossed in the traditional hot sauce mixture ...

Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl.

For a fried-chicken set ($15.95), fillets of skinless white or skin-on dark meat, with a hefty flour coating, are deep-fried, sliced, and served atop textbook sticky rice or luscious ginger rice ...

Now, before I get too deep into this article ... I love Korean fried chicken. Prepared in a way that renders out most of the fat from the skin, it is lighter and crispier than its American ...