This is my fiancé's recipe. My favorite fried chicken recipe of his. Probably because he uses my favorite seasonings in this one. He has a few different fried chicken recipes, but this one is the best in my opinion. I love it! Thought I would share.

These a good by themselves, sliced for on top salads, you can cut into strips for tenders, or on top spaghetti for chicken parmasean.

Crispy Fried Chicken with fermented Vegetables and Dill Pickles. I've added to that a robust Bacibare Tomato Ketchup and a Thai Kephir Hot Sauce if you're into spicy.I normally don't combine fats and carbs in a same meal. It is up to you to add fries, buns or even mashed potatos.

Dairy Queen in my home state of Kentucky, has chicken strip baskets and they include crispy fried chicken strips, French fries, a piece of Texas toast and a side of white gravy. In Florida however, I can’t find a DQ within 50 miles that serves more than an ice cream cone. I make my own. Here’s another cracker fried chicken tender to die for.

#GlobalApron week 7 using buttermilk. This is a food network recipe from Valerie Bertinelli. I was skeptical if the chicken would be crispy but it came out crispy and moist. I used bone in skin on large chicken thighs vs cutting up a whole chicken.

Quit making a mess in your kitchen with eggs, buttermilk, wet hand, dry hand just to fry chicken! Just see below for my easy secret ingredient... Self rising flour!

Chicken breasts taste good even when cold, so I decided to try deep frying them. I wanted to used them for bento the next day.Marinate in sugar, sesame oil, and vinegar, and coat with egg.I finally succeeded in making fried chicken that's so good, you can't stop eating it.The meat gets tough if you fry it too long. Be careful of the time if you reheat it in the microwave. Recipe by Iku..

This is my husband's and my youngest son's favorite! I started making fried chicken in the 60's. I learned that it is almost impossible to make crispy chicken in light weight non-stick pans. You need a heavy or weighted pan that will conduct the heat and hold temperature.

About 20 years ago I made the best fried chicken of my life. I have never replicated that recipe. My problem then was just adding some of this, a bit of that. I have come close but just never the same in taste or in texture. I have never given up trying and I think this is as close I ever got to recreating it. It turned out so tasty, juicy and just the right crispness. You can use this recipe to fry any chicken. Skin on, skinless. Breasts, wings thighs or legs.

These crispy air-fried wings were inspired by my go-to game day and party favorite—especially for the Super Bowl. They're always a crowd-pleaser, and since they're served “naked,” everyone can customize with their favorite sauces… or enjoy them just as they are!

We were out back trimming the avocado trees. Hauling limbs, and cutting wood. That’s hot hard work but a labor of love. Everyone was getting hungry and thirsty so I had all the ingredients for an early supper. Brined chicken wings ready for frying. This is how I do all of my fried chicken. It pulls the blood out. Call me weird, but, I do NOT like bloody chicken. Soaking it in the salt water is the ticket to tasty, juicy, seasoned chicken all the way to the bone. And who doesn’t like really good fried chicken?