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Fried chicken is not something to mess around with. There's the hot oil, of course, but then there are the preferences (as our brave Design & Home editor Amanda Sims put it when she fried chicken for the first time last summer, "People have opinions about how to cook fried chicken!"): seasoned or straight-up, spicy or comforting, deep- or shallow-fried, served hot or cold.
If you're nervous about the prospect of frying up a batch, we don't blame you, but after you've done it once, well, you can do anything.
Whether you're a seasoned chicken-fryer or a first-timer, whether you like Korean-style or classic Southern, there's a recipe (and a technique!) out there for you:
If your style is white-tee, blue-jeans, no-nonsense:
This recipe gets a double-dredge for extra coating...
...while this recipe focuses more on the chicken than the dredge:
If you're looking for something a little more over-the-top:
These wings are double-fried for crispiness, and made punchy with vinegar-ginger-soy glaze brushed on post-fry.
If you're frying-phobic:
Save the vat of oil for another day and let the oven do the work:
If it's your first time frying (psst—here's a video to guide you!):
If you can't decide between Indian food and fried chicken:
If you've got a mind to serve it for brunch:
If extra-crunchy is the name of the game:
This recipe uses baking soda in the dredge to ensure crispy-crunchiness.
If you want a super-seasoned, herby, garlicky chicken:
If you want to fry now, serve (still crunchy and perfect and hot) later:
What's your fried chicken style? Tell us in the comments below!