If you're planning on pan-frying some chicken, there's a simple step to take to ensure you're getting the crispiest skin ...

Chicken can be either pan-fried, or deep-fried. ... Remove the pieces from the hot oil and drain, skin-side up, on crumpled paper towels. Repeat until all of the pieces are fried. 8.

2. The Frywall, $50 for a set of two. Frywall Courtesy Food52. If you’ve ever suffered from the ill effects of stirring a piping hot tomato sauce, you’re likely well aware of the renegade red ...

Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag. Pour 1 inch of oil into each of two large cast-iron skillets and heat to 350°F.

Fried chicken, especially the breading, is a perfect dish to experiment with. This classic gas station snack is the key to elevating your fried chicken crust.

I buy bone-in, skin-on chicken—it’s cheaper and tastier, and if I ever want to cook boneless, skinless chicken (I really never do, but for the sake of argument), I can just remove both myself.

By using chicken skin for its texture and flavor in all sorts of dishes, chefs are legitimizing what used to be a guilty pleasure. Recipes: Chicken Skin Tacos and Salad With Stone Fruit, ...

Dredge the chicken pieces in the flour, shaking off any excess. Cook the chicken, turning once or twice, until golden brown but not cooked through, about 15 minutes.