Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Parchment paper looks prettier because, when the parcels are fried, you can see the ingredients inside; when I use parchment, I make sure to put the spring onion underneath the chicken before ...

Cooling on a rack versus a paper towel will allow airflow to all sides of the chicken. The post How to Make the Crispiest ...

This recipe is based on the Fried Chicken Karaage served at RAMEN DAYO in Glasgow. It has been adapted to make it easier to ... or plate lined with kitchen paper. Repeat until all the chicken ...

In a large pot over medium heat, heat 2” oil until shimmering (about 350°) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes. Drain on a paper towel lined plate.