Fried chicken is one of my favorite comfort foods. The crispy skin and juicy meat are positively addictive. Trouble is ...

Making dinner doesn’t have to mean dealing with a pile of dishes or an overload of leftovers. These small portion chicken ...

Preheat the oven to 225C/215C Fan/Gas 7. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.

Occasionally I come across a recipe ... fry the chicken in two batches in the same skillet, holding the cooked chicken in a warm oven while you finish the rest. Was Brock’s original fried ...

Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little ...

coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight. 2. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika ...

Fried wings are delicious, but they aren't as healthy as oven-baked wings. Skip the mess and prep the crispiest wings for the ...

Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not? Some are OK with sweetbreads but horrified at the thought of eating lung or kidney.

As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.

For me, fried chicken was something I bought from the store. Living in India, I became a home fryer. I used a recipe passed around ... I guess it was positioned as an easy-to-prepare side dish.