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There are all sorts of tricks for making deep-fry batters both delicate and crisp. Sometimes, recipes call for beatin...

Quinoa has a reputation as every yoga instructor's favorite superfood, but chefs love it for another reason: It crisp...

Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose ...

Chef Chris Shepherd's popcorn shrimp is like movie theater popcorn at its best. To imitate the buttery flavor, he mak...

Erik Anderson and Josh Habiger make their brine with sweet tea and thyme, a recipe inspired by chef Joseph Lenn of Te...

The chicken in this delightful sandwich is brined in spicy dill pickle juice, then fried and tossed with schmaltz (ch...

James Holmes, the chef at Lucy’s Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temp...

Mashed potatoes and chicken make a fantastic patty, especially when they’re breaded and pan-fried until crisp. Slide...

At GBD in Washington, DC, chef Kyle Bailey marinates chicken tenders in a mix of sweet and savory herbs and spices, g...

This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried ...

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