In large pot or deep fryer, heat oil over medium-high heat until very hot but not smoking, about 350°F. Place rack over large rimmed baking sheet. In small bowl, combine garlic powder, salt and ...

Have you ever craved fried chicken and scooped up some at your local grocery store or even gas station to get it, only to discover that it's shriveled and dry? Or, perhaps, you se ...

Meanwhile, you’ll be gathering five types of fat for pan-frying the chicken — but not just any fats. You’ll start by cooking 1½ pounds of chicken skins to get 1 cup of liquid chicken fat.

Traditional fried chicken is a greasy affair. I tried a cleaner, healthier way to make it, and I've got thoughts. Pamela is a freelance food and travel writer based in Astoria, Queens. While she ...

Before beginning to dredge the chicken pieces, spread the canola oil on 1 or 2 baking sheets, depending on the size of your sheets. Remove the chicken from the refrigerator.

Eat & Run: The fried chicken sandwiches at Black Salt go down easy. Sweet, hot, crispy and moist, ... The chicken was very nicely fried, hovering on that exact line of crispy and juicy.