Fried Chicken with Cornmeal Crust ~ Martha Stewart. Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature.
Tandoori Fried Chicken | Martha Stewart Living - Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro.
Chicken karaage differs from its brethren in a couple of ways. First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down. Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour. - lj
Healthy Oven-Fried Chicken || If you haven't tried breading foods in rice flour, prepare to be amazed. The gluten-free ingredient has a lighter texture than wheat flour, and dredging chicken drumsticks, thighs and breasts in it results in a supercrispy crust. This recipe also incorporates an additional coating of corn-cereal flakes and cracker crumbs, so the crunch factor is off the charts.