Recipe Roundup

31 Fried Chicken Recipes We Want Right Now (And All the Time)

Break your fear of frying at home.
Fried chicken on a plate with blotting paper.
Johnny Miller
  • Fried chicken on a plate with blotting paper.
    Johnny Miller
    1/31

    Fried Chicken

    The key to moist, buttery fried chicken? It's all about the brine. Use buttermilk to soak the bird for at least 2 hours.

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  • Peter Frank Edwards
    2/31

    Tea-Brined Buttermilk Fried Chicken and Gravy

    If fried chicken is love, then love don't come easy. This labor-intensive (but oh-so-good) fried chicken relies on five fats and a 12-hour black tea brine to get its rich and complex flavor.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    5/31

    Korean Fried Chicken

    In this spicy version of classic Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

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  • Photo by David Malosh
    6/31

    Egg Shop Fried Chicken

    These fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

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  • 15/31

    Glazed Fried Chicken With Old Bay and Cayenne

    Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze—made with lard and Old Bay seasoning—seals the deal.

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  • Teri Lyn Fisher
    16/31

    Teeny-Weeny Coxinha

    This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken. In fact, coxinha (pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese.

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  • CIA/Keith Ferris
    21/31

    Southern Fried Chicken with Country Gravy

    Fried chicken shouldn't be overly fussy, it just needs some loving care. Make a cream gravy with tarragon for a rich and herbal contrast.

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  • Photo by Lara Ferroni
    22/31

    Orange Chicken

    Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. Making it at home—instead of resorting to takeout—is much easier than you might think.

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  • Gina Homolka
    27/31

    Buttermilk Oven "Fried" Chicken

    When it comes to oven-fried chicken, it's all about the golden brown texture. Get a crispy crunch by using a mixture of panko and cornflake crumbs.

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  • Photo by Romulo Yanes
    28/31

    Oven-Fried Chicken

    Use bread crumbs and curry powder to make this oven-baked "fried" chicken a beauty.

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  • Photo by Ben Fink
    31/31

    Fried Chicken Masala

    Bring a little bit of Indian heat by using garam masala in both the brine and flour dipping mixture. For an even crispier chicken, let the meat rest in flour as the oil heats.

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