Ingredients: 2 to 3 lbs of your favorite cut of chicken (breasts, tenderloins, thighs, wings, legs, etc.) 2 cups buttermilk 2 ...

Cooking Tips: Marinating Time: If you’re aiming for an even softer bite, let the gizzards sit in buttermilk overnight. This step makes a significant difference in texture. Batch Frying: Avoid ...

Grilled or baked wings are fine at a sit-down spot, Smith concedes. "Those methods allow the sauce and cooking method to really shine," she says. "But if I'm grabbing fast food, fried wings are the ...

Fry chicken in batches, 3–5 minutes per side, until golden brown and cooked through (165°F internal temp). Transfer to a wire rack or paper towel-lined plate.

Morgans on the Danforth does fried chicken southern style. It comes with three pieces of chicken, slaw and sriracha honey, with your choice of jalapeno corn bread, garlic mashed potatoes or fries.

You will need to marinate the chicken in the buttermilk overnight. You ideally need a brown paper bag for this recipe, but if you can’t find one, just use a bowl. Serves 4–6 ...

No matter the batter, most Filipino fried chicken is served dry, with sauces and condiments on the side, much like Southern-style fried chicken. There are a few classic sides you'll find depending ...