Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
Author: Naomi Pomeroy
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Priscila Satkoff
Author: Andrew Friedman
Author: Adam Evans
Author: Melissa Kelly
Author: Donatella Arpaia
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Author: Eileen Yin-Fei Lo
Author: Jose Garces
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Author: Meg Colleran Sahs
Author: Andrew Friedman
Mustard seeds give these steak house-style wedges great flavor and crunch.
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.
Author: Lara Lee
Author: Kerry Simon
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Suzanne Husseini
Author: Marcy Masumoto
Author: Allison Vines-Rushing
Author: Suvir Saran
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.
Author: Claire Saffitz
Author: Gordon Ramsay
Author: Xiao Yang
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
Author: Kevin Fisher
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
Author: Jean Anderson
Author: Theresa Gilliam
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Author: Amy Shirley
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Michael Skibitcky