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Mouthing Off

By the Editors of Food & Wine Magazine

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Gastronaut

How to Make Josh Galliano's Incredible Creole-Spiced Fried Chicken

Creole-Spiced Fried Chicken

A sweet-tea brine, a buttermilk soak and a fry in lard: Chef Josh Galliano details the steps behind his renowned recipe.

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Expert Guide

11 Ways to Make Fried Chicken

Tea-Brined and Double-Fried Hot Chicken

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

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Restaurant Intel

A Cocktail Pioneer Turns to Fried Chicken

Restaurateur Brooks Reitz has reimagined his role in the Charleston scene while redefining what the city likes to eat and drink.

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Instanom

Spicy Wontons, Crispy Fried Chicken and Pretty Paletas

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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