| Better than the bucket No Images? Click here   Your Guide to The Best Fried Chicken Ever Fried chicken comes in all shapes and sizes—from the stuff in the bucket, to Japanese chicken katsu, to caper-studded chicken piccata. Here, we've rounded up all the things you'll need to make your best-ever fried chicken, however you feel like making it. Your recipe tool kit Tips, tricks, and techniques  Crown yourself royalty in the House of Crunch.  The crispiest, crackliest bites of fatty, salty skin imaginable. The essential equipment  The wide, flared sides of our favorite flat-bottomed wok make it easy to flip and maneuver fried chicken inside, while also catching spatter before it hits your stove or countertop. 
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Friday, August 2, 2019
The Serious Eats Guide to Fried Chicken
Thursday, August 1, 2019
The Most Popular Recipes in July
| Fudgsicles, chicken wings, and more No Images? Click here  The Most Popular Recipes of JulySummer is speeding past us! It feels like we just looked up from our keyboards, and suddenly it was the end of July. We spent the month rounding up the best places to eat in Brooklyn and Queens (with more cities coming soon!). Our new friend George Stern told us about the ways food websites (yes, including Serious Eats!) the fail people with disabilities. Baker and food writer Allison Robicelli kicked off her new series on SE, starting with a rumination on the uncanny valley of food media. The culinary team were a bunch of busy bees this month, producing a ton of new summer recipes for you to play with. Stella created beautiful fusion with her new chocolate American buttercream made with ganache. Sasha demo'd a new grill setup for skewers, complete with a slew of new kebab combos and styles to try. Daniel taught us how to make real-deal pulled pork, the right way. And we saw the return of Kenji when he swung by the office to make some kimchi-brined fried chicken (don't worry, we caught it on camera). Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in August! Try Them Out for Yourself!  It won't age, it won't melt, and it's great for grilling or for eating straight up.  This deep-fried hors d'oeuvre is part Caprese salad, part mozzarella stick, and completely welcome at any get-together.  An all-natural charcoal color and an unbelievably rich and nutty flavor that any fan of peanut butter will love.  Consider yourself warned, because you're gonna want to make these every day.  No matter what you call this bread, it's always delicious.  If you're in need of a new spicy treatment for chicken wings, you've come to the right place.  Win your next cookout competition with one superlative potluck dish. 
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Wednesday, July 31, 2019
How to Make No-Waste, No-Cook Cherry Pit Syrup
| Major cocktail upgrade No Images? Click here  Cherry Pit Syrup  Here's an easy, no-fuss method for making the most of your summer cherry haul: After making cherry pie, cherry ice cream, or any other cherry treat, toss all those pits with a bit of sugar. This will draw out all the flavor from the wisps of fruit that cling to the pits, producing a vibrant cherry syrup that can be used as a sweetener for cocktails, iced tea, and seltzer, or as a sauce to drizzle over ice cream, French toast, and pancakes. The Kitchen Essential  Fine-Mesh Strainer All the homemade syrups! 
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