Double-frying is the simplest way to get extra-crispy fried chicken without overcooking the meat. Fry once to cook it through, let it rest so moisture can escape, then fry again to crisp the crust.

Chicken breast is the ultimate meal starter. With 25 grams of protein and just 3 grams of fat per 4-ounce serving, it’s a go-to for lean, high-protein eating. Added to chicken breast’s nutrition ...

The first step is splitting the chicken breasts lengthwise. Lightly season with kosher salt—the pepper will come in the sauce. In a large frying pan over medium-high heat, add 2 tablespoons of canola ...

Served whole or cut into sections; deep- or shallow-fried (battered or naked), air-fried, baked, or grilled; flavored with any of myriad sauces or spice blends — chicken wings have range. Ask any ...

Easy ways to add the versatile plant-based protein to savory and sweet recipes. From soup to pudding, you can cook tofu in a variety of ways to add more plant-based protein to your meals. (Aaliyah Man ...

Damien Randall left his job at Restaurant Depot to bring a “good fried chicken” spot to Harrisburg. Last month, the self-taught cook opened Damien’s Fried Chicken at the Broad Street Market’s stone ...

Cooking chicken can flummox even the more confident home cooks among us. What’s the best way to keep it from drying out? What internal temperature should I aim for? How do I avoid spreading bacteria ...

Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in ...

Coq au vin is one of those dishes that reveals as much about a cook’s philosophy as it does about technique. A cornerstone of classic French cooking, it was a dish we were formally evaluated on when I ...

We deep-fried, air-fried, and oven-baked wings, and one method stood far above the rest, delivering shatteringly crispy skin with little mess. We tested multiple popular techniques using the same ...