Part of what makes fried chicken so good is the satisfying crunch when you bite into it, married with the juicy chicken inside. You can find all kinds of tips for producing that prized exterior, from ...

Add crunch and flavor with these easy, addictive fried garnishes. ‘He went there to do wrong things,’ Malema says telling Ramaphosa to fire Mchunu ...

They can be crispy or puffy, but have not been called “fried tacos” in many decades. (Although a 1950 Brownsville Herald article, unearthed by José Ralat in his book American Tacos, stated ...

Crispy onions are mostly a texture thing. You can get the same texture with a better flavor profile with fried shallots. Making them is remarkably simple, as frying projects go, and can be done ...

Transfer the shallots to a paper towel–lined plate to drain off the excess grease and sprinkle with kosher salt. About 5 minutes later, they will be nice and crispy once they cool down.

Reheating without sacrificing texture: When reheating already crispy food, avoid the microwave. Instead, set your oven to 400 degrees and heat for 5 to 10 minutes.