Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

Bone-in, skin-on fried chicken thighs are full of flavor, and they tend to stay miraculously moist and juicy. Pair with fried ...

I bought a fried breast and thigh from each grocery store. Fried chicken is a versatile, crowd-pleasing lunch or dinner that's much easier to buy than make from scratch. So I decided to compare ...

The leeks and thyme infuse the risotto with a delicate, aromatic base, while the chicken stock brings out the creaminess of ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. For the marinade ...

The eating habits of food celebrities reminds us that, in the end, we're all cut from the same cloth. Alton Brown's favorite ...