My grandmother always said the secret to perfect fried chicken was patience – in the breading, in maintaining the oil ...

These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

This Japanese burger is filled with chicken karaage, with pan-fried compressed rice ... which isn't good for this recipe, which is why I buy the bone-in thighs and remove the bone myself.

Dusted in a blend of cocoa powder and Old Bay and cooked until blackened and charred, these quick chicken thighs make an ideal weeknight dinner. This quick one-pan recipe combines sweet dates ...

2. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about ...

Juicier, cheaper and easier to cook than any other part of the bird, chicken thighs deserve much more ... underappreciated ingredient with delicious recipes that will convert even the staunchest ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. For the marinade ...

This easy chicken teriyaki recipe can be served with rice ... so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat.

Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side ...

Fried chicken ... from breasts to thighs to legs. Luckily, Garten explained the best way to divide a chicken for frying in a helpful video that accompanied the recipe, so we just followed her ...