Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Other things to keep in mind for the best pan-fried chicken? Bring the meat to room ... pat it down to remove any excess moisture on the skin. The former will guarantee a more evenly cooked ...

In this recipe from Jasmine Smith, thinly pounded chicken breasts are dredged in flour, eggs, and Parmesan cheese, then pan-fried until crispy and simmered in a creamy wine sauce. Finish the dish ...

Food & Wine readers love these fried ... chicken by soaking two whole chickens in an herbaceous, lemony brine, then coating pieces and frying in batches. Anna Theoktisto soaks bone-in, skin ...

Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.

If there’s one thing Katie Lee Biegel knows how to do, it’s combine nostalgia and comfort in a way that’s totally doable for weeknight cooking. And on a January episode of The Kitchen, she did exactly ...

When I was 7, a teacher put the fear of all things unhealthy in me when she talked about how bad fried chicken skin is ... up some of the oil in a frying pan. Put a few pieces in at a time ...

The chicken is pan-fried until crispy and golden, before it is left to cook down in that flavorful marinade until it's juicy and tender. This tangy, spicy chicken is served over a bed of white ...

Try these simple recipes for delicious grilled, poached and pan-fried chicken breast. Skinless breasts are marketed as the 'healthy' option and the lack of skin needs to be compensated for during ...