Fried chicken five ways
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Recipe: Korean fried chicken (Yangnyeom dak)
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Recipe: Pan-fried chicken
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Crispy fried chicken Total time: 1 hour, 10 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 lemon 1 1/2 teaspoons paprika, divided 3/4 teaspoon cayenne powder, divided 2 teaspoons brown sugar 1 teaspoon garlic powder, divided 1 teaspoon onion powder, divided Tabasco, or other vinegar-based hot sauce 2 cups buttermilk, more if needed 2 cups flour 1 cup cornstarch 1 tablespoon baking powder 1 teaspoon table salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin powder 1/2 teaspoon celery salt Peanut oil 1.
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Cornmeal-dusted fried chicken Total time: 1 hour, 25 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 orange 1 1/2 teaspoons finely minced garlic 2 teaspoons maple syrup 2 teaspoons finely minced rosemary 2 cups buttermilk, more if needed 1 1/4 cups flour 1 1/4 cups corn flour 1/2 cup cornmeal 2 teaspoons table salt 1 teaspoon freshly ground pepper Canola oil 1/4 pound bacon, cut crosswise into thin strips 1.
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Total time: 55 minutes, plus overnight brining and drying time Servings: 4 to 6 Note: From test kitchen director Donna Deane.
