He adds that "The baking powder vastly improves the texture of the wing when fried or roasted." This is because the alkaline ...

But that's only one side to the fried chicken debate. The other side swears by a simple brine instead of buttermilk, citing ...

When you set out to make fried chicken, the first thing you should do is park your poultry in a salty, flavorful brine. This ...

We spoke with experts to get the scoop on what the best flours are for making perfectly crisp fried chicken, and which flours ...

This Korean fried chicken is crispier than most American versions as it is fried twice. Serve with kimchi and soju for an authentic Korean lunch. Start by brining the chicken. Dissolve the sugar ...

Mike would normally make a brine to tenderise the chicken and leave it for around 6 hours in the fridge, but the yoghurt marinade makes things far quicker.

“Do not forgo brining the chicken in buttermilk. It ensures you get the right ratio of soft and juicy at the core to the exterior’s crunchiness. Oh, and pay attention to your bun – soft and sweet is ...

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...