Food & Wine readers love these fried chicken ... lemony brine, then coating pieces and frying in batches. Anna Theoktisto soaks bone-in, skin-on chicken thighs with hot sauce and buttermilk ...

These two dishes are quite similar, with pan-fried chicken simmered in a buttery, lemony sauce often made with ... set up a large plate lined with paper towels. Working with two chicken pieces ...

We often prefer to eat fried chicken at a restaurant rather than at home; somehow, it always tastes better when someone else ...

After that fried chicken, I was ready for more — and let me tell you, I wasn’t disappointed. Ribs: The smell of the BBQ sauce hit me first ... else on the plate. [DIG DEEPER: Original Chicken ...

Nashville is still home to the original hot chicken, but variations on the dish have popped up on menus across the ...

This Korean fried chicken is crispier ... Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. For the sweet soy sauce, put the soy, mirin, rice wine vinegar ...

‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m ...