Recipe Roundup

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

Break your fear of frying at home.

October 5, 2015

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.
Get This Recipe
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.
Get This Recipe

Michael Graydon and Nikole Herriott
3/31
Pickle-Brined Fried Chicken
The most delicious way to waste less, this brining method calls for leftover pickle juice.
Get This Recipe
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
4/31
Spanish-Style Fried Chicken with Grilled Avocado
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading.
Get This Recipe

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.
Get This Recipe
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.
Get This Recipe

7/31
Buttermilk Fried Chicken Fingers
Chicken fingers are everybody's favorite snack—make these a winner by using chicken thighs and a very flavorful flour mixture.
Get This Recipe
Photo by Alex Lau, Food Styling by Sue Li
8/31
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Get This Recipe

Jeremy Liebman
9/31
Nashville-Style Hot Chicken
No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.
Get This Recipe
Photo by Alex Lau
10/31
Chicken Milanesa With Maggi Ranch Sauce
Crispy, comforting chicken cutlets are even more irresistible when topped with a punched-up ranch sauce.
Get This Recipe

11/31
Oven-Fried Chicken with a Corn Flake Crust
Cornflakes give an irresistibly crunchy and just slightly sweet crust for this oven-fried version.
Get This Recipe
12/31
Southern Fried Chicken
This classic version comes from famed New Orleans restaurateur Leah Chase.
Get This Recipe

Photo by Nicole Franzen
13/31
Fried Chicken Thighs With Cheesy Grits
Boneless, skinless thighs make weeknight fried chicken an even easier possibility.
Get This Recipe
Photo by Chelsea Kyle, Food Styling by Molly Baz
14/31
3-Ingredient Pesto Fried Chicken
We like Italian breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Get This Recipe