As water evaporates from a fried food, those molecules lock into place, creating a porous crust that's shatteringly flaky. Cornstarch and flour contain the same distribution of starch molecules ...

Fry as you normally would for the particular food you’re cooking, usually around 350°F to 375°F, until golden and cooked through. Carefully scoop the freshly fried food from the oil (don’t ...

Samuelsson broke his recipe ingredients into two categories: spice blend and chicken. To make, you'll need: Spice Blend. 1/4 cup berbere spice mix or mild chile powder (such as ancho chile powder) ...

When it’s time to make fried chicken, 89-year-old cook and cookbook author Emily Meggett always starts by grabbing a brown paper bag. A woman who appreciates simplicity, she relies on only four ...

You wouldn’t expect viral-level fried chicken to come from a grocery store, but Florida-based Publix delivers. With its double-dipped crunch and juicy interior, fans can’t get enough. It might ...

Food Lion’s chicken comes with an excessively heavy, crusty breading, but two hours in a bag meant the crunch was long gone. Beneath that thick breading the chicken had mostly dried out.