This is thekind of sandwich that makes you close your eyes on the first bite and do a little happy dance. We’re talking about ...

Dip each piece of chicken into the batter, then dust with flour, and carefully add the chicken to the hot oil. Be careful not to overcrowd the pan. Cook the chicken until crispy and well-browned ...

The formula is refreshingly simple: Chicken is brined, dipped in buttermilk, dredged in all-purpose flour and fried in vegetable oil. No added spices or clever batter. Instead, Christensen’s fried ...

Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels.

3. Fry the chicken. I heated up about an inch of cooking oil in a dutch oven until it reached 350°F and fried until they were deeply browned on all sides and the internal temperature reached 160 ...

In a large, deep skillet, heat 1 inch of oil to 350°F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into ...