Rick Bragg shares his mother's beloved fried chicken recipe.

A genius tip from an Ina Garten recipe completely changed how I make oven-fried chicken. Using dijon mustard in the breading ...

The art of frying chicken ... fried chicken in a paper bag. This takes place just before the frying, as the oil heats in a ...

Now, each of these parts has its own set of steps, but when you think about it, you can consider making fried chicken almost ... carefully measure out your chicken pieces and get the ratios ...

I like this best with chicken wings, but you can also make it with other chicken parts ... coat the pieces of chicken lightly but evenly. The easiest way is to put the hot, freshly fried chicken ...

Parchment paper looks prettier because, when the parcels are fried, you can see ... using a whole chicken or chicken parts, cut the meat and skin into 2cm (⅞in) pieces and put them into the ...

Food & Wine readers love these fried chicken dishes ... and delectably crisp chicken by soaking two whole chickens in an herbaceous, lemony brine, then coating pieces and frying in batches.

This fried chicken is proper Saturday-night dinner ... Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill ...

Crispy fried ... chicken? To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the chicken, toss the chicken pieces ...