Why You’ll Love This Recipe There’s nothing better than homemade ranch dressing—it’s fresh, creamy, tangy, and packed w ...

I love fried chicken, but I avoid making it because I don't want to deal with the mess. Ina Garten has an oven-fried version ...

Why You’ll Love This Recipe Nothing beats homemade Southern Fried Chicken—crispy, golden-brown crust with juicy, tender ...

The original wing flavor— Buffalo wings —was created in 1964 at Anchor Bar in Buffalo, New York. These wings were tossed in a simple mix of hot sauce, butter and vinegar and their bold, tangy heat ...

Due to space issues last week, Verena was not able to include the delightful tidbits the grandchildren wanted to include.

My fried chicken obsession began in earnest when I moved to Atlanta almost 20 years ago. Fresh out of culinary school, I ...

Craving a warm, flaky biscuit? These fast-food chains serve up the best buttery biscuits, from Popeyes to Red Lobster’s ...

It's not just fast food, it's homemade food inspired by famous chef, Guy Fieri. The new Chicken Guy restaurant in Wesley ...

Claire, who works for the U.S. Department of Commerce and hails from LA, and Nicola, who’s from Rome and grew up in Buffalo, ...

When the chicken has soaked in the buttermilk, remove the bowl from the ... Serve the salsa in a bowl alongside. Make sure the frying oil isn’t too hot, or the coating will burn rather than ...

Andrew Zimmern's Fried Chicken Ingredients One 3 to 4-pound chicken, cut up into 8 pieces 2 cups buttermilk 3 tablespoons AZ ...

Add the lard, and cut it in with a pastry blender or 2 knives until it's the texture of grits or polenta meal with lumps the size of small peas. Do not overblend; small lumps of shortening are what ...