Crispy and juicy are at opposite ends of the spectrum, so achieving them both is no easy feat. Chef Bradley Borchardt shares ...

Lightly spiced, crispy chicken wings drizzled with a sweet ... oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous.

While the wings can be fried immediately ... Pour oil to the depth of 4cm (1½in) in a deep skillet placed over a medium flame and heat to 175°C (345°F). Add the wings in batches (do not ...

7. Fry the wings, 2-3 at a time, DO NOT OVERCROWD the saucepan/ kadai. 8. Fry for several minutes on a medium flame and evenly, the chicken needs to cook through and turn lightly golden. 9. Take out ...

Making frozen foods such as tater tots and chicken tenders taste and feel like they actually got deep fried, and restoring fried takeout items like mozzarella sticks and onion rings to their former ...