Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Meat & Poultry Recipes Chevron Right
  3. Chicken Recipes Chevron Right
  4. Fried Chicken

Fried Chicken

By Food & Wine
Updated March 19, 2018
Skip gallery slides
Save FB Tweet
Credit: Abby Hocking
Whether you're looking for a classic recipe or want a new way to enjoy this comfort food, these fried chicken recipes don't disappoint. From crispy oven-fried chicken to chef Thomas Keller's famous lemon-brined fried chicken, here are fantastic fried chicken recipes.
Start Slideshow

1 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Fried Tandoori Chicken 


Credit: © Marcus Nilsson
Go to Recipe

For extra-juicy--and flavorful--fried chicken, chef Rupam Bhagat of Dum in San Francisco marinates his meat using the traditional two-step tandoori process: He first lets the chicken sit in a blend of aromatic spices for 12 hours and then folds in yogurt that helps tenderize the meat and caramelize the crust when it's fried.

1 of 32

Advertisement
Advertisement

2 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

The Ultimate Southern Fried Chicken

Credit: © Con Poulos
Go to Recipe

This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat.

2 of 32

3 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Supercrispy Pan-Fried Chicken

Go to Recipe

Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. “For a covered-dish dinner, there’s nothing better than a tray of drumsticks, which are easy to eat standing up,” she says.

  • F&W's Ultimate Guide to Cooking with Chicken

3 of 32

Advertisement

4 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spicy-Sticky Fried Chicken

Go to Recipe

Sticky, spicy and delicious, this Asian-inspired fried chicken is a guaranteed crowd pleaser.

  • More Delicious Chicken Recipes

4 of 32

5 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Lemon-Brined Fried Chicken

Go to Recipe

To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it.

5 of 32

6 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crispy Buttermilk Fried Chicken

Go to Recipe

Try pairing this fried chicken with a Prosecco from northern Italy, which has a soft fruitiness, like the citrusy NV Mionetto Brut. Or drink a crisp pilsner like the pleasantly bitter Victory Prima Pils or the more delicate Pilsner Urquell.

  • F&W's Ultimate Chicken Cooking Guide

6 of 32

Advertisement
Advertisement
Advertisement

7 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Fried Chicken with a Polenta Crust

Go to Recipe

This great fried chicken recipe can be baked up to three hours ahead and served at room temperature.

  • Incredible Healthy Recipes from F&W

7 of 32

8 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Classic Southern Fried Chicken

Go to Recipe

Crisco is used to fry this chicken to perfection.

8 of 32

9 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Beer-Battered Fried Buttermilk Chicken

Go to Recipe
  • Classic Comfort Food Recipes from F&W

9 of 32

Advertisement
Advertisement
Advertisement

10 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Hot-and-Crunchy Chicken Cones

Go to Recipe

Austin’s The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho “paint.” This version omits the chile “paint,” instead upping the amount of jalapeño in the slaw.

  • F&W's Austin Travel Guide

10 of 32

11 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pecan-Crusted Chicken with Mustard Sauce

Go to Recipe

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

11 of 32

12 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Coconut Chicken with Pickled Pepper Collards

Go to Recipe

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.

  • Video: Marcus Samuelsson's Secret to Perfect Fried Chicken

12 of 32

Advertisement
Advertisement
Advertisement

13 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crispy Fried Chicken Sandwiches

Go to Recipe

Chef John Hennigan says the idea for this chicken sandwich came from a small deli in New York City called Lenny's. Hennigan substitutes a creamy truffled artichoke tapenade for the mayonnaise used in the Lenny's version.

13 of 32

14 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crisp Spiced Chicken

Go to Recipe
  • Creative Chicken Recipes

14 of 32

15 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Fried Chicken Tacos

Go to Recipe

“Right in Tijuana’s red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can’t stop eating them,” says Andrew Zimmern. “At home, I fry skin-on chicken thighs until they’re supercrisp, then eat them with avocado-tomatillo salsa, my family’s favorite.“

  • Andrew Zimmern's Kitchen Adventures

15 of 32

Advertisement
Advertisement
Advertisement

16 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Super-Crispy Fried Chicken

Go to Recipe

Chef Meg Grace’s specialty is this stellar fried chicken.

  • F&W's All-American Recipe Guide

16 of 32

17 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Milanese with Sage-and-Lemon-Butter Sauce

Go to Recipe

Linda Meyers serves these pounded, breaded and fried chicken cutlets with her own butter sauce, made with fresh sage and lemon.

17 of 32

18 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Fried Chicken Breasts

Go to Recipe

“I admit that nothing can stand in for good fried chicken,” says John Currence. “But this is a hell of an impostor.” He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.

  • Affordable Recipe Ideas from F&W

18 of 32

Advertisement
Advertisement
Advertisement

19 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Panko-Coated Chicken Schnitzel

Go to Recipe

Thomas Keller uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.

  • Thomas Keller on Salt and Seasoning

19 of 32

20 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Fried Chicken

Go to Recipe

20 of 32

21 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Fingers with Tomato-Jalapeño Sauce

Go to Recipe
  • Video: Teaching Kids About Good Food

21 of 32

Advertisement
Advertisement
Advertisement

22 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Kung Pao Chicken Drumsticks

Go to Recipe

This is Chris Yeo’s riff on kung pao, a Szechuan dish made with stir-fried diced chicken and chiles. He also uses the cooked chiles as the base for the rich dipping sauce.

  • Video: How to Spot a Good Chinese Restaurant

22 of 32

23 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Katsu

Go to Recipe

For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. “People think frying chicken cutlets is simple, but it’s like cooking pasta,” says Choi. “It’s a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu.”

23 of 32

24 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Oven-Fried Chicken by the Bucket

Go to Recipe

Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but any flavor works beautifully—even barbecue.

  • Best Fried Chicken in the U.S.

24 of 32

Advertisement
Advertisement
Advertisement

25 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Extra Crispy Fried Chicken

Go to Recipe

To make his phenomenal fried chicken, Tyler Florence first bakes it low and slow, so it's juicy. Then he coats the chicken pieces in seasoned flour and fries them in oil that's been flavored with garlic and herbs.

  • Chicken Breast Recipes

25 of 32

26 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Piri Piri Fried Chicken Sandwiches

Credit: © Abby Hocking
Go to Recipe

Chef JJ Johnson of The Cecil in Harlem, New York marinates the chicken thighs for his fried chicken sandwich in Piri Piri, a spicy Portuguese sauce, for an extra layer of flavor before breading and pan frying.

26 of 32

27 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Fried Chicken with Honey Mustard

Go to Recipe

Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second, the fact that the chicken is roasted first, then quick-fried just before serving.

27 of 32

Advertisement
Advertisement
Advertisement

28 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Fried Chicken with Tomato Gravy

Go to Recipe

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, and coauthor, with Edna Lewis, of The Gift of Southern Cooking. The chicken is deliciously tenderized by a nice long soak in tangy buttermilk. This recipe, which was originally published in F&W in March 2000, makes a generous amount of gravy; serve any leftovers with homemade biscuits.

28 of 32

29 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Duck Fat–Fried Chicken with Piquillos Ketchup

Go to Recipe

Chef Ludo Lefebvre infuses his fried chicken with multiple layers of seasoning. Even before the bird touches the richly flavored duck fat (!) oil, it’s been marinated overnight in a blend of soy sauce, sesame oil, ginger and garlic. Then he serves it with his homemade spicy-tangy-sweet ketchup for dipping.

29 of 32

30 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Gas Station Fried 
Chicken

Credit: © Con Poulos
Go to Recipe

At the 21c Museum Hotel in Nashville, chef Levon Wallace makes buckets of his old-school fried chicken, which is extra-crispy, extra-crunchy and just the right amount of salty. If you want to get really fancy, he says, drizzle the chicken with honey and your favorite spice blend, or serve it alongside some bubbly.

30 of 32

Advertisement
Advertisement
Advertisement

31 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Master Stock Crispy Chicken


Credit: Greg DuPree
Go to Recipe

The first step in Seattle chef Eric Johnson’s incredibly moist, incredibly crisp fried chicken isn’t a spice rub or batter, but rather a whole-bird simmer in an aromatic, umami-rich broth. This allows the fat beneath the skin to render as the meat gently cooks. Once dried and fried, the chicken skin becomes lacquered and shatteringly crisp. Find cassia bark (a type of Chinese cinnamon) and maltose (a sweet, malty syrup) at Asian grocery stores.

31 of 32

32 of 32

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Late-Night Fried Chicken

Credit: Abby Hocking
Go to Recipe

This spectacularly delicious fried chicken is a variation of the much-loved dish served at NYC’s iconic Blue Ribbon Brasserie. This version is brined in water, salt, honey, lemon and herbs, then coated in a mix of matzo meal and flour before it’s fried to crunchy perfection. To make it even more decadent, chefs Bruce and Eric Bromberg toss it in luscious foie gras fat with crispy chiles and herbs just before it’s served. It’s the ultimate comfort food with a slightly elevated twist.

32 of 32

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 32 Fried Tandoori Chicken 

2 of 32 The Ultimate Southern Fried Chicken
3 of 32 Supercrispy Pan-Fried Chicken
4 of 32 Spicy-Sticky Fried Chicken
5 of 32 Lemon-Brined Fried Chicken
6 of 32 Crispy Buttermilk Fried Chicken
7 of 32 Oven-Fried Chicken with a Polenta Crust
8 of 32 Classic Southern Fried Chicken
9 of 32 Beer-Battered Fried Buttermilk Chicken
10 of 32