Crispy Southern Fried Chicken
by Elaine Bovender from Wilmington, NC
This Southern fried chicken will be a hit at your next picnic, family reunion, or whenever you’re craving comfort food. Thanks to the assortment of spices in the crispy breading, the fried chicken is savory. Once fried, the chicken pieces are crunchy, tender, and juicy. Click here for the recipe.
Lee’s Chicken Fingers
by Stephen Lee Parker from LaGrange, GA
Kids and young adults are going to go crazy for these homemade chicken fingers. With a light and fluffy coating, they’re full of flavor. There are 3 layers of coating and each one adds a unique flavor. The ginger ale in the tempura batter gives these chicken fingers a slightly sweet taste, and we loved the results. You’ll never buy frozen chicken fingers again. Here’s the recipe.
Chicken Katsu
by Teresa Morgan from Palmdale, CA
This Chicken Katsu deserves a spot on your weekly dinner rotation. We did use chicken thighs, but chicken breasts can easily be substituted. Once fried, the meat is tender and juicy. The outside is crunchy and crispy with a slightly sweet flavor. Pouring a bit of the savory and tangy dipping sauce over the fried chicken makes for a pretty presentation. We also sprinkled a few sesame seeds on top. This would go great with stir-fried veggies and basmati rice. Get the recipe here.
MiMi’s Buttermilk Fried Chicken Thigh Nuggets
by Jean Goss from Beaumont, TX
Jean’s recipe proves that chicken thighs, not just chicken breasts or tenders, can also be used for homemade nuggets. Once fried, the chicken thigh nuggets are tender thanks to a buttermilk marinade. The coating has just a hint of spice and really coats the chicken. Once fried, these nuggets are crispy. All that’s missing is your favorite dipping sauce. You can find the recipe here.
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These look fabulous – all of them. But a lot of oil is required for any “deep-frying” recipes, and a big mess results on the stove (or next to a deep fryer). So, I guess I’m relegated to KFC if I have a craving for fried chicken.