Chef Ludo Lefebvre has an atypical way to make fried chicken. It might go against your instincts, but you should follow his tips for an extra flaky coating.

no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat. Slideshow: The Best Fried Chicken in the U.S. In a large bowl ...

If you usually use cornstarch to thicken your sauces, puddings, or pie fillings but you don't have any in the house, here's ...

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, ...

1) Prepare the Chicken: Season the chicken pieces with salt and pepper in a bowl. Dredge each piece in cornstarch, then dip into the beaten egg. 2) Fry the Chicken: Heat vegetable oil in a wok or ...

In a blender, place the Shaoxing wine, ginger, salt, and black pepper. Blend until smooth. Place the chicken thighs and marinade in a Ziplock bag, seal and marinate for a minimum of 4 hours ...

If you’ve been dodging fried chicken recipes for fear of lackluster meat (or the mess), this recipe will be your new go to. The trick is brining the chicken in salty, seasoned buttermilk to ...