Our Best Buttermilk-Brined Fried Chicken

Your Recipe of the Day No Images? Click here The Food Lab's Southern Fried Chicken  For many of us, growing up, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. But times have changed, and as is often the case, revisiting those fond childhood memories results only in disappointment and disillusionment. That said, stylistically, it can't be faulted. Here, we improve upon the original idea: deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating. We might just be able to recapture those first fleeting childhood tastes of fried chicken as we remembered them. Read More → The Kitchen Essential Cast Iron Skillet Shallow frying in a cast iron skillet with hot fat, then finishing in the oven gives you fried chicken with a crisp crust and evenly cooked meat. Shop Now   Sides Fit for A Fried Chicken Feast Fried 3-Ingredient Stovetop Macaroni and Cheese Homemade Biscuits Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Braised Collard Greens With Ham Hocks    Bonus: The Instant Pot Is $68.99 That's the lowest price we've seen in months for our favorite (already affordable) multi-cooker.  Shop Now     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Korean Rice-Stuffed Chicken Soup

Your Recipe of the Day No Images? Click here Samgyetang (삼계탕, Korean Rice-Stuffed Chicken Soup)  This Korean chicken soup contains small chickens, each stuffed with a mixture of sticky rice, jujubes, chestnuts, gingko nuts, ginseng, and more. The birds are poached in an herbal broth until incredibly tender and juicy. It's a warming soup that can be eaten year-round, not just in the cold winter months—in fact, in Korea this soup is a summertime dish, meant to make you sweat and, thus, cool down. A variation of this soup is sold at a Korean restaurant near the Serious Eats office, and it's a favorite among the staff—join us and make it your new lunch! Read More → The Kitchen Essential Cast Iron Dutch Oven We recommend using a large, heavy pot for cooking, but if you’re short on time, a pressure cooker will reduce cooking times by about half. Shop Now   More Korean (and Korean-Inspired) Recipes for a Feast Korean-Style Fire Chicken (Buldak) With Cheese Bossam (Korean Boiled-Pork Wraps)  Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Kimchi and Asparagus Stir-Fry With Spam and Fried Egg     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Bring the Bakery Home With Our Hearty Multigrain Bread

Your Recipe of the Day No Images? Click here Multigrain Sandwich Bread This hearty multigrain loaf starts with a 100% whole wheat dough that's loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich. The success of this recipe depends entirely on the powerful motor of a good food processor, not a mini-chopper, to achieve intensive gluten development in the whole wheat dough. For those new to the technique, we recommend starting with our basic 100% whole wheat bread before jumping in with this multigrain variation. Read More → The Kitchen Essential Food Processor A food processor makes short work of the stiff dough, creating intense gluten development in just 75 seconds. Shop Now   More Bread... Because There's Never Enough Bread Homemade Bagels Simple Crusty White Bread Old-Fashioned, No-Knead English Muffins Easy Roasted Garlic Focaccia     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe