This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Apparently, there’s more than one way to fry a chicken. When I ...

Keys to making America's Test Kitchen's (ATK) Ultimate Crispy Fried Chicken Equipment: An 8-quart cast-iron Dutch oven and an instant read thermometer. Since the oil is poured to a depth of 2 1/2 ...

Return first batch of chicken to oil and fry until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 7 minutes. Transfer chicken to clean wire rack set in rimmed baking ...

Inside, the chicken is juicy. No one will guess it isn't fried. "This recipe is so quick and easy anybody can do it. I like oven-fried chicken because it is delicious, and you ...

Fried chicken is a beautiful thing — there are few things better than a tender piece of poultry, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of ...

We didn't taste much of a difference between Kentucky Fried Chicken, right, and the fried chicken, left, on wire rack, we made in our test kitchen using a recipe that may - or may not - be Colonel ...

2 garlic cloves, chopped. 2 anchovy fillets, rinsed. ¼ cup mayonnaise. 1½ teaspoons salt. 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed ...

Once fried, the chicken is cut on the diagonal and the pieces are set on a bed of shredded iceberg ... Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1 / 2 chicken breast.

1 tsp. fresh snipped parsley, optional. Preheat the oven to 375 degrees. Coat the bottom of a glass baking dish with the nonstick spray; set aside.

Food & Dining reporters and editors tasted each batch, comparing it to a bucket of KFC Original Recipe fried chicken that we purchased at the restaurant at 1144 S. Western Ave. in Chicago.

Tested by Susan Selasky for the Free Press Test Kitchen. 265 calories (28 percent from fat), 8 g fat (2 g saturated fat), 15 g carbohydrates, 29 g protein, 242 mg sodium, 72 mg cholesterol, 4 g fiber.

We didn't taste much of a difference between Kentucky Fried Chicken, right, and the fried chicken, left, on wire rack, we made in our test kitchen using a recipe that may – or may not – be ...