You usually want to eat fried chicken immediately after cooking. But an expert gives us some tips for storing and reviving ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

Cooking chicken that tastes fried without actually frying it is not only a healthier alternative but can be just as delicious. Fried chicken has a beloved crispy texture and flavorful coating, but the ...

The only bad fried chicken is soggy fried chicken. (And even then, honestly, a quick air fry’ll fix it right up.) However, there are indisputably great ways to get a crackling crust, and those should ...

All of the best food is deep fried. Crispy exteriors, tender, sometimes-gooey insides, deliciously rich batters: the hot oil transforms otherwise-average foods into culinary delights, often served ...

Fried chicken may seem simple. However, those who've made it know how deceptively difficult it can be to create a quality meal with great flavor, crispy texture, and even cooking. Although many spend ...

Making juicy chicken breasts at home is easier than you think. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has ...