Yes, our photo is of a roasted chicken (it was good!) but we're looking for a fried chicken recipe that produces exceptionally crisp, salty skin, and delicious meat. What's your technique: do you brine, use a beer batter, oven-fry? Do you fry the chicken whole or in pieces? Use an iron skillet? Fill us in!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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