Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Do chicken bones freak you out? That’s okay! You can use boneless ... Deep fry the chicken thighs in the oil for 13 to 20 ...

Food & Wine readers love these fried chicken dishes for ... Chintan Pandya marinates and fries boneless, skinless chicken thighs twice each for deep brown perfection, locking flavor and moisture ...

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 ... Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and ...

Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo. This recipe is based on the Fried Chicken Karaage served at RAMEN ...

There are an embarrassingly large number of fried-chicken recipes in my home ... the pieces will be tough. Cut the chicken thighs into bite-sized pieces and put them in a bowl.

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner. By Sam Sifton Mark Bittman’s chicken cobbler.Credit ...