Frying

In this fun twist on the classic Italian dish veal Milanese (a pounded, breaded and fried veal cutlet), Marcelo Betan...

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten e...

To make a classic chicken Kiev, Ukrainian cooks pound cutlets flat, roll them around a log of herb butter, then bread...

David Kinch playfully combines two New Orleans classics: chicory coffee and beignets. Slideshow: Cooking with Coffee

Husband-and-wife team Cory and Silvia McCollow make this elegant dish at their Oakland, California restaurant using l...

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried un...

Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from y...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

Anya Fernald likes to fry rabbit with a crunchy, lightly spiced coating. To add a little more crunch, throw a bit mor...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

One of Roy Choi’s favorite Honolulu spots is Side Street Inn. “The first time I went there, I was blown away by the d...

For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent somethi...

These fried garlic chips from chef Roy Choi of Los Angeles’s Kogi BBQ—made simply by frying garlic slices in canola o...

Top Chef star Dale Talde serves his outstanding, crispy fried steak with a richly flavored gravy spiked with curry po...

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue. Slideshow:...