How to Make Fried Chicken

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content="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE13/28COOKING-FRIEDCHICKENGUIDE13-square640.jpg"></meta> <meta itemprop="width" content="640"></meta> <meta itemprop="height" content="640"></meta> </span> <img class="hidden-pin-image" src="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE13/28COOKING-FRIEDCHICKENGUIDE13-verticalTwoByThree735.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE13/28COOKING-FRIEDCHICKENGUIDE13-verticalTwoByThree735.jpg" alt="Fried Chicken"/> </picture> <p class="photo-credit guide-photo-credit"></p> </div> </div> <div class="guide-header-text"> <h1 class="guide-title" itemprop="name headline">How to<br>Make Fried Chicken</h1> <p class="byline guide-byline">A guide by <span itemprop="author">Sam Sifton</span></p> </div> <nav class="guide-nav" id="guide-secondary-nav"> <div class="guide-nav-left"> <div id="sidebar-toggle"> <span class="nav-button black"></span> </div> <div class="guide-nav-title"><span class="guide-top">Back to Top</span></div> </div> <div class="guide-nav-full"> <ul class="guide-nav-list"> <li class="guide-nav-list-item guide-nav-title"><span class="guide-top">Back to Top</span></li> <li class="guide-nav-list-item nav-item-equipment"> <a class="guide-nav-link" href="#guide-equipment"> Equipment </a> </li> <li class="guide-nav-list-item nav-item-the-chicken"> <a class="guide-nav-link" href="#guide-the-chicken"> The Chicken </a> </li> <li class="guide-nav-list-item nav-item-the-brine"> <a class="guide-nav-link" href="#guide-the-brine"> The Brine </a> </li> <li class="guide-nav-list-item nav-item-the-coating"> <a class="guide-nav-link" href="#guide-the-coating"> The Coating </a> </li> <li class="guide-nav-list-item nav-item-cooking"> <a class="guide-nav-link" href="#guide-cooking"> Cooking </a> </li> <li class="guide-nav-list-item nav-item-master-recipe"> <a class="guide-nav-link" href="#guide-master-recipe"> Master Recipe </a> </li> <li class="guide-nav-list-item nav-item-varying-the-flavors"> <a class="guide-nav-link" href="#guide-varying-the-flavors"> Varying the Flavors </a> </li> <li class="share-menu-btn guide-nav-list-item openable"> <a class="icon icon-share-arrow"></a> <div class="share-group-wrap openable-content"> <div class="share-group "> <a class="btn share-btn icon email icon-share-guides-email-gray" href="https://web.archive.org/web/20190620124329/mailto:/?subject=NYT%20Cooking:%20How%20to%20Make%20Fried%20Chicken&body=NYT%20Cooking:%20How%20to%20Make%20Fried%20Chicken%0A%0Ahttps://cooking.nytimes.com/guides/25-how-to-make-fried-chicken%3Futm_source%3Dsharetools%26utm_medium%3Demail%26utm_campaign%3Dwebsite" target="_blank" data-role="share-button" data-platform="Email" rel="noreferrer noopener">Email</a><a class="btn 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data-role="share-button" data-platform="Pinterest" rel="noreferrer noopener">Share on Pinterest</a><a class="btn share-btn icon facebook icon-share-guides-facebook-gray" href="https://web.archive.org/web/20190620124329/http://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/guides/25-how-to-make-fried-chicken%3Fsmid=fb-share" target="_blank" data-role="share-button" data-platform="Facebook" rel="noreferrer noopener">Share on Facebook</a><a class="btn share-btn icon twitter icon-share-guides-twitter-gray" href="https://web.archive.org/web/20190620124329/http://twitter.com/intent/tweet?text=How%20to%20Make%20Fried%20Chicken&url=https://cooking.nytimes.com/guides/25-how-to-make-fried-chicken%3Fsmid=tw-share&hashtags=NYTCooking" target="_blank" data-role="share-button" data-platform="Twitter" rel="noreferrer noopener">Share on Twitter</a> </div>  </div> </li> </ul> </div> </nav> </header> <div id="content"> <section class="guide-section guide-nav-section"> <div class="guide-topnote guide-intro"> <img class="guide-topnote-mug" srcset="//web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2014/10/27/dining/siftonnewCP/siftonnewCP-thumbLarge.jpg 320w" , sizes="90px" alt="Sam Sifton"> <p class="guide-topnote-copy" itemprop="description">For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People argue over what starch is used to coat the chicken, about the fat used to fry it, about the temperature at which it cooks. But really all you want is what the great Southern chef Bill Neal called “chicken that tastes like chicken, with a crust that snaps and breaks with fragility.” We’ll show you how to get there, and we’ll give you excellent recipes that you can make your own.</p> </div> </section>  <section class="guide-section guide-nav-section bullets guide-equipment" id="guide-equipment"> <div class="module-topnote"> <h2 class="module-title">Equipment</h2> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p>You’ll need a heavy, wide, high-sided <strong>skillet with a lid</strong>. Cast iron is preferred for the even heat it provides and retains. Ideally, the skillet will be 11 or 12 inches across so more than a few pieces of chicken fit at a time. An enameled cast-iron pot also works.</p> </li> <li> <p>A <strong>candy thermometer</strong> is helpful to gauge the heat of the oil in the pan. You want it running at 350 degrees. No candy thermometer? You can flick a little flour into your heated oil. If it sizzles furiously you’re in the right neighborhood.</p> </li> <li> <p>Traditionalists like to put their seasoned flour into a big brown <strong>paper bag</strong>, so they can add the chicken to it and shake it around to coat the meat. If you don’t have one, a large bowl with high sides will do. </p> </li> <li> <p>A <strong>baking sheet</strong> and <strong>wire rack</strong> will come in handy for draining the finished chicken. Some cooks make do with more brown paper bags, or even newspaper, but that can lead to soggy skin.</p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-top-desktop-ad" class="top-desktop ad-container collapsed desktop-ad "> <div id="div-gpt-ad-804752003747430782-top-desktop" class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-desktop'] = { pos: 'top', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-top-desktop`); }); })(); </script> </div> </section> <section id="guide-top-tablet-ad" class="top-tablet ad-container collapsed tablet-ad "> <div id="div-gpt-ad-804752003747430782-top-tablet" class="ad-unit"> <script> (function() { const breakpoints = ["tablet"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-tablet'] = { pos: 'top', size: ["fluid", [1605, 300], [728, 90]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-top-tablet`); }); })(); </script> </div> </section> <section id="guide-top-mobile-ad" class="top-mobile ad-container collapsed mobile-ad mobileLandscape-ad "> <div id="div-gpt-ad-804752003747430782-top-mobile" class="ad-unit"> <script> (function() { const breakpoints = ["mobile", "mobileLandscape"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-mobile'] = { pos: 'top', size: ["fluid", [414, 457], [300, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-top-mobile`); }); })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-the-chicken" id="guide-the-chicken"> <div class="module-topnote"> <h2 class="module-title">The Chicken</h2> <p class="module-topnote-copy">Delicious fried chicken starts with the bird. You can cut a whole chicken into parts for frying, but if you want all dark meat, or vice versa, or just to save time, you can buy the parts. </p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps">  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE1/28COOKING-FRIEDCHICKENGUIDE1-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE1/28COOKING-FRIEDCHICKENGUIDE1-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <p>Maybe you’re feeding a bunch of children who prefer drumsticks, or someone who will only eat white meat. Buying parts lets you tailor the meal to their tastes. </p><p>For dark meat aficionados, go for <strong>a mixture of drumsticks and bone-in thighs</strong>. For those who prefer white meat, a pack of <strong>bone-in breasts</strong> will do just fine. Figure on <strong>two or three pieces per person</strong>, plus leftovers because cold fried chicken eaten the next day is fantastic. </p><p>A <strong>whole chicken of 3 or 4 pounds</strong> can be cut into 10 parts for frying: two drumsticks, two thighs, two wings and the two breasts each cut in two, with the backbone discarded. This will feed four people nicely. (Here’s <a href="https://web.archive.org/web/20190620124329/http://www.nytimes.com/video/dining/100000002731883/how-to-cut-up-a-whole-chicken.html">a video</a> demonstrating how to do that.)</p><p>Buy the freshest chicken you can at the store, organic if possible.</p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-mid-desktop-ad" class="mid-desktop ad-container collapsed desktop-ad "> <div id="div-gpt-ad-804752003747430782-mid-desktop" class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-desktop'] = { pos: 'mid', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-mid-desktop`); }); })(); </script> </div> </section> <section id="guide-mid-tablet-ad" class="mid-tablet ad-container collapsed tablet-ad "> <div id="div-gpt-ad-804752003747430782-mid-tablet" class="ad-unit"> <script> (function() { const breakpoints = ["tablet"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-tablet'] = { pos: 'mid', size: ["fluid", [1605, 300], [728, 90]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-mid-tablet`); }); })(); </script> </div> </section> <section id="guide-mid-mobile-ad" class="mid-mobile ad-container collapsed mobile-ad mobileLandscape-ad "> <div id="div-gpt-ad-804752003747430782-mid-mobile" class="ad-unit"> <script> (function() { const breakpoints = ["mobile", "mobileLandscape"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-mobile'] = { pos: 'mid', size: ["fluid", [414, 457], [300, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-mid-mobile`); }); })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-the-brine" id="guide-the-brine"> <div class="module-topnote"> <h2 class="module-title">The Brine</h2> <p class="module-topnote-copy">To brine a chicken means to submerge it in a solution of salt and water, sometimes flavored with other ingredients, in order to add moisture and flavor to the meat. You can certainly fry chicken without brining the parts, but we recommend against that. It’s very little work, and adds tremendously to the finished flavor.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps">  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE5/28COOKING-FRIEDCHICKENGUIDE5-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE5/28COOKING-FRIEDCHICKENGUIDE5-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">Basic Brine</h4> <p>For a basic chicken brine, simply dissolve <strong>4 tablespoons kosher salt</strong> in <strong>4 cups lukewarm water</strong>. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. (You might add <strong>a few tablespoons of sugar</strong> to the mixture, along with some <strong>fresh herbs</strong> or <strong>chopped garlic</strong>.)</p> </li> <li> <h4 class="guide-module-subhead">Buttermilk Brine</h4> <p>For many fried chicken aficionados, the only acceptable brine is made with <strong>buttermilk</strong>. To make one, dissolve <strong>2 tablespoons kosher salt</strong> in <strong>4 cups fresh buttermilk</strong>, along with a <strong>healthy grind of black pepper</strong>. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight.</p> </li> <li> <h4 class="guide-module-subhead">Pickle Brine</h4> <p>Put <strong>2 cups pickle juice </strong>into a large bowl and add the chicken to it. Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. The result is shockingly flavorful, juicy meat.</p> </li> <li> <h4 class="guide-module-subhead">Cola Brine</h4> <p>Combine <strong>2 cups cola</strong> in a large bowl with <strong>1 tablespoon kosher salt</strong>, <strong>4 cloves chopped garlic</strong>, <strong>8 sprigs fresh thyme</strong>, and <strong>a tablespoon or more of hot sauce</strong>. Add the chicken, cover and place in the refrigerator for a few hours, turning a few times along the way. The cola adds a caramel hue and distinctive sweetness to the meat, but after more than a few hours it begins to degrade it, too. Proceed with caution!</p> </li> <li> <h4 class="guide-module-subhead">Cider Brine</h4> <p><strong>Cider brine:</strong> For a sweet, almost autumnal fried chicken, dissolve <strong>4 tablespoons kosher salt</strong> in <strong>2 cups apple cider</strong>. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight.</p> </li> </ol> </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-the-coating" id="guide-the-coating"> <div class="module-topnote"> <h2 class="module-title">The Coating</h2> <p class="module-topnote-copy">A shatteringly crisp crust is a hallmark of great fried chicken. You achieve that by covering the exterior of the meat and skin with starch before cooking.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps">  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE7/28COOKING-FRIEDCHICKENGUIDE7-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE7/28COOKING-FRIEDCHICKENGUIDE7-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">Basic Method</h4> <p>The easiest method for dredging chicken is simply to place the parts in a big paper bag filled with <strong>flour </strong>that has been seasoned with <strong>salt, pepper and occasionally paprika or hot pepper</strong>; close the bag; shake it a few times, and then carefully remove each piece and shake off the excess flour before frying. </p><p>You can of course use a large bowl in place of the bag. Just dredge the chicken pieces through the seasoned flour and proceed as directed. </p><p>You’ll want to dredge the chicken right before frying; leaving the chicken to rest in its coating will gum up the flour, reducing its chances of crisping up in the cooking oil. </p> </li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE4/28COOKING-FRIEDCHICKENGUIDE4-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE4/28COOKING-FRIEDCHICKENGUIDE4-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">Other Coatings</h4> <p>Not all cooks use all-purpose flour to coat their chicken. Alternative starches include <strong>gluten-free flours</strong>,<strong> bread crumbs</strong>, the larger Japanese bread crumbs known as <strong>panko</strong>, <strong>cracker crumbs</strong> and <strong>potato starch</strong>. (Other coatings include — really! — <strong>crumbled Cheetos and Doritos</strong>.)</p><p>Whatever starch you use, the precepts remain the same: dredge the chicken in it, then shake off the excess, then fry.</p> </li> </ol> </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-cooking" id="guide-cooking"> <div class="module-topnote"> <h2 class="module-title">Cooking</h2> <p class="module-topnote-copy">Once your chicken pieces are coated, you’ll gently place them in hot oil and fry them until golden brown and gloriously crunchy. A few tips: Use tongs to turn the chicken a few times while it cooks. And, crucially, do not crowd the pan. You want plenty of oil surrounding each piece of chicken, but not so much that it spatters everywhere. (In warmer months, if you don’t want to mess up your kitchen, cook outside, using a gas grill and a pan set on the grate above the burner.)</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps">  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE9/28COOKING-FRIEDCHICKENGUIDE9-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE9/28COOKING-FRIEDCHICKENGUIDE9-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">The Fat</h4> <p>Time was, people fried chicken in shortening. Some fry in lard, others in oil, or in a combination of the two. What you want is an oil that has a high smoke point, which means that it can be heated to a high temperature without burning. Olive oil and butter have low smoke points. Do not use them for fried chicken. Instead, try <strong>peanut</strong>, <strong>canola</strong> or <strong>vegetable oil</strong>. </p><p>You can deep fry the chicken in a lot of oil, or you can shallow fry it in a little less, but if you go the less-oil route, the fat should rise to at least halfway up the pieces to ensure even frying. </p><p>As the oil heats on the stove, you might slide a single slice of <strong>bacon</strong> into it to perfume the fat, but this is hardly a requirement. If you do that, remove the bacon before frying the chicken.</p> </li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE10/28COOKING-FRIEDCHICKENGUIDE10-videoLarge-v3.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE10/28COOKING-FRIEDCHICKENGUIDE10-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">The Temperature</h4> <p>The ideal temperature at which to fry chicken is a steady 350 degrees. Monitor that temperature by using a candy thermometer. And, especially if you’re new to the chicken-frying game, use a meat thermometer to monitor the internal temperature of the chicken. It’s done when it reaches 165 degrees. Make sure that you’ve brought the oil back up to 350 degrees before you add the next batch of chicken.</p> </li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE12/28COOKING-FRIEDCHICKENGUIDE12-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE12/28COOKING-FRIEDCHICKENGUIDE12-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <li> <h4 class="guide-module-subhead">The Resting</h4> <p>After you remove your chicken from the skillet, you should let it rest before serving. Some people do so by placing the hot chicken on a paper bag, or on paper towel. This method, however, can lead to soggy skin, particularly on the side that’s in contact with the paper. A better technique is to rest the chicken on a wire rack set on top of a baking sheet, sprinkling a little salt on it when it’s hot for extra flavor.</p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-bottom-desktop-ad" class="bottom-desktop ad-container collapsed desktop-ad "> <div id="div-gpt-ad-804752003747430782-bottom-desktop" class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['bottom-desktop'] = { pos: 'mid1', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-bottom-desktop`); }); })(); </script> </div> </section> <section id="guide-bottom-tablet-ad" class="bottom-tablet ad-container collapsed tablet-ad "> <div id="div-gpt-ad-804752003747430782-bottom-tablet" class="ad-unit"> <script> 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window.googletag.display(`div-gpt-ad-804752003747430782-bottom-mobile`); }); })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-master-recipe" id="guide-master-recipe">  <div class="recipe" itemscope itemtype="http://schema.org/Recipe"> <div class="grid-wrap"> <article class="card static noclickarea recipe-detail-card recipe-has-topnote recipe-has-media recipe-has-horizontal-media recipe-has-video recipe-has-time-yield" data-type="recipe" data-id="1018219" data-url="/recipes/1018219-buttermilk-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/07/25/dining/25FRIED-CHICKEN/25FRIED-CHICKEN-horizontalMediumAt2X-v2.jpg" data-analytics-category="Recipe Detail Full"> <header> <div class="title-container"> <h1 class="recipe-title title name" data-name="Buttermilk Fried Chicken" data-share-title="Buttermilk+Fried+Chicken+by+Sam+Sifton" itemprop="name" data-url="/recipes/1018219-buttermilk-fried-chicken"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1018219-buttermilk-fried-chicken" alt="Buttermilk Fried Chicken">Buttermilk Fried Chicken</a> </h1> </div> <div class="recipe-subhead"> <h3 class="byline"> <a class="author personality" data-author="Sam Sifton" href="/web/20190620124329/https://cooking.nytimes.com/ourcooks/sam-sifton"> <span class="byline-name" itemprop="author">Sam Sifton</span> </a> </h3> <ul class="recipe-time-yield"> <li> <span class="recipe-yield-time-label recipe-yield">Yield</span> <span class="recipe-yield-value" itemprop="recipeYield">4 servings</span> </li> <li> <meta content="PT45M" itemprop="cookTime"> <span class="recipe-yield-time-label recipe-time">Time</span> <span class="recipe-yield-value">45 minutes</span> </li> </ul>  </div>  <div class="controls detail-controls recipe-detail-controls primary" data-analytics-context="top right" data-analytics-name="recipe page"> <div class="save-group"> <div data-regi-placement="bottom" 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href="https://web.archive.org/web/20190620124329/mailto:/?subject=NYT%20Cooking:%20Buttermilk%20Fried%20Chicken&body=NYT%20Cooking:%20Buttermilk%20Fried%20Chicken%0A%0Ahttps://cooking.nytimes.com/recipes/1018219-buttermilk-fried-chicken%3Futm_source%3Dsharetools%26utm_medium%3Demail%26utm_campaign%3Dwebsite" target="_blank" data-role="share-button" data-platform="Email" rel="noreferrer noopener">Email</a><a class="btn share-btn icon pinterest icon-bubble-pinterest" 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Pinterest</a><a class="btn share-btn icon facebook icon-bubble-fb" href="https://web.archive.org/web/20190620124329/http://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1018219-buttermilk-fried-chicken%3Fsmid=fb-share" target="_blank" data-role="share-button" data-platform="Facebook" rel="noreferrer noopener">Share on Facebook</a><a class="btn share-btn icon twitter icon-bubble-twitter" href="https://web.archive.org/web/20190620124329/http://twitter.com/intent/tweet?text=Buttermilk%20Fried%20Chicken&url=https://cooking.nytimes.com/recipes/1018219-buttermilk-fried-chicken%3Fsmid=tw-share&hashtags=NYTCooking" target="_blank" data-role="share-button" data-platform="Twitter" rel="noreferrer noopener">Share on Twitter</a> </div>  </div> </header> <div class="recipe-intro"> <div class="media-container "> <meta itemprop="image" content="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/25/dining/25FRIED-CHICKEN/25FRIED-CHICKEN-blogSmallThumb.jpg"/> <div class="video-container" itemprop="video" itemscope itemtype="http://schema.org/VideoObject"> <meta itemprop="duration" content="PT1M38S"/> <meta itemprop="contentUrl" content="http://video1.nytimes.com/video/2016/06/23/40953_1_guide-fried-chicken_wg_hls/master.m3u8"/> <meta itemprop="uploadDate" content="2016-06-24 20:57:54 UTC"/> <meta itemprop="image" content="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/25/dining/25FRIED-CHICKEN/25FRIED-CHICKEN-master675-v2.jpg"/> <meta itemprop="thumbnailUrl" content="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/25/dining/25FRIED-CHICKEN/25FRIED-CHICKEN-master675-v2.jpg"/> <meta itemprop="embedUrl" content="https://www.nytimes.com/video/embedded/dining/100000004490107/how-to-fry-chicken.html"> <meta itemprop="description" content="How to make fried chicken."> <meta itemprop="name" content="How to Fry Chicken"/> <div id="video-player-100000004490107" data-video-id="100000004490107" class="video-player-target"></div> </div> <p class="video-credit"> Karsten Moran for The New York Times </p> </div>  <div class="recipe-topnote-metadata"> <div class="topnote" itemprop="description"> <p>Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)</p> <p class="related-article"> <span class="label">Featured in: </span> <a href="https://web.archive.org/web/20190620124329/http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken">How To Make Fried Chicken</a>.  </p>  </div>  <div id="showMoreTopNote" class="show-more-topnote">More +</div> </div>  </div>  <div class="recipe-metadata"> <meta value="american" itemprop="recipeCuisine"/> <div class="tags-nutrition-container"> <p class="special-diets tag-block"> <a id="american-tag" class="tag" href="/web/20190620124329/https://cooking.nytimes.com/tag/american">American</a>, <a id="buttermilk-tag" class="tag" href="/web/20190620124329/https://cooking.nytimes.com/tag/buttermilk">Buttermilk</a>, <a id="chicken-tag" class="tag" href="/web/20190620124329/https://cooking.nytimes.com/tag/chicken">Chicken</a>, <a id="flour-tag" class="tag" href="/web/20190620124329/https://cooking.nytimes.com/tag/flour">Flour</a> </p> </div>  <div class="recipe-actions"> <div id="recipe-cooked"></div> <div id="recipe-ratings" class="no-touch-header"></div> <div itemscope itemtype="http://schema.org/AggregateRating" itemprop="aggregateRating"> <span class="ratings-metadata"> <span itemprop="ratingValue">5</span> <span itemprop="ratingCount">596</span> </span> </div> </div>  </div>  <section id="guide-recipe-details-top-desktop-ad" class="recipe-details-top-desktop ad-container collapsed desktop-ad "> <div id="div-gpt-ad-804752003747430782-recipe-details-top-desktop" class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; 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window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-mobile'] = { pos: 'top', size: ["fluid", [414, 457], [300, 250]], }; }); window.googletag.cmd.push(function() { window.googletag.display(`div-gpt-ad-804752003747430782-top-mobile`); }); })(); </script> </div> </section> <div class="recipe-instructions"> <section class="recipe-ingredients-wrap"> <h3>Ingredients</h3> <ul class="recipe-ingredients"> <li itemprop="recipeIngredient"> <span class="quantity"> 1 </span> <span class="ingredient-name"> <span>chicken</span>, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks) </span> </li> <li itemprop="recipeIngredient"> <span class="quantity"> 3 to 4 </span> <span class="ingredient-name"> cups <span>buttermilk</span> </span> </li> <li itemprop="recipeIngredient"> <span class="quantity"> 3 </span> <span class="ingredient-name"> tablespoons <span>kosher salt</span>, more as needed </span> </li> <li itemprop="recipeIngredient"> <span class="quantity"> 2 </span> <span class="ingredient-name"> teaspoons ground <span>black pepper</span>, more as needed </span> </li> <li itemprop="recipeIngredient"> <span class="quantity"> 1 ½ </span> <span class="ingredient-name"> cups <span>all-purpose flour</span> </span> </li> <li itemprop="recipeIngredient"> <span class="quantity"> 3 </span> <span class="ingredient-name"> cups <span>peanut oil</span>, lard or a neutral oil like canola, more as needed </span> </li> </ul> <a id="email-grocery-list" target="_blank" href="https://web.archive.org/web/20190620124329/mailto:/?body=1%20chicken%2C%20approximately%203%20to%203%201%2F2%20pounds%2C%20cut%20into%2010%20pieces%20%28or%20use%20a%20mix%20of%20thighs%20and%20drumsticks%29%0D%0A3%20to%204%20cups%20buttermilk%0D%0A3%20tablespoons%20kosher%20salt%2C%20more%20as%20needed%0D%0A2%20teaspoons%20ground%20black%20pepper%2C%20more%20as%20needed%0D%0A1%201%2F2%20cups%20all-purpose%20flour%0D%0A3%20cups%20peanut%20oil%2C%20lard%20or%20a%20neutral%20oil%20like%20canola%2C%20more%20as%20needed%0D%0A-----%0D%0AView%20Buttermilk%20Fried%20Chicken%3A%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1018219-buttermilk-fried-chicken%3Fgrocerylist%0D%0AFor%20more%20recipes%2C%20visit%3A%20https%3A%2F%2Fcooking.nytimes.com&subject=NYT%20Cooking%3A%20Buttermilk%20Fried%20Chicken%20-%20Grocery%20List" class="email-ingredients-button"> Email Grocery List </a> </section>  <section class="recipe-steps-wrap"> <h3>Preparation</h3> <ol class="recipe-steps" itemprop="recipeInstructions"> <li>Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.</li> <li>Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.</li> <li>Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.</li> <li>Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.</li> <li>Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. <i>Color is as or more important than time: Watch your chicken and get it out when it's golden brown.</i></li> <li>Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.</li> </ol> <div id="module-recipe-cooked"></div> <section class="recipe-newsletter-signup "> <figure class="newsletter-header-image"> <img class="signup-image" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/recipe-detail-signup.jpg" alt="Get recipes, tips and special offers in your inbox."> </figure> <div class="newsletter-container"> <form id="recipe-newsletter-email" class="newsletter-form" method="POST" novalidate> <h3 class="title">Hungry for more recipes?</h3> <span class="description">Get recipes, tips and special offers in your inbox. 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Adobo fried chicken will take you to the Philippines, while Nashville-style hot chicken will simply set your mouth on fire. (Worth it.)</p> </div> <ul class="guide-variations-pager guide-variations-pager-4-items"> <li class="guide-variations-item"> <a href="#" data-href="variation-adobo" class="guide-variation-link guide-variation-link-active"> <img class="guide-variations-item-image lazyload" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/22/dining/22FRIEDCHICKEN-GARLIC/22FRIEDCHICKEN-GARLIC-smallSquare168.jpg" alt="Adobo"> <div class="guide-variation-label">Adobo</div> </a> </li> <li class="guide-variations-item"> <a href="#" data-href="variation-korean" class="guide-variation-link"> <img class="guide-variations-item-image lazyload" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/22/dining/22FRIEDCHICKEN-ONION/22FRIEDCHICKEN-ONION-smallSquare168.jpg" alt="Korean"> <div class="guide-variation-label">Korean</div> </a> </li> <li class="guide-variations-item"> <a href="#" data-href="variation-nashville" class="guide-variation-link"> <img class="guide-variations-item-image lazyload" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/22/dining/22FRIEDCHICKEN-SPICES/22FRIEDCHICKEN-SPICES-smallSquare168.jpg" alt="Nashville"> <div class="guide-variation-label">Nashville</div> </a> </li> <li class="guide-variations-item"> <a href="#" data-href="variation-persian" class="guide-variation-link"> <img class="guide-variations-item-image lazyload" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/07/22/dining/22FRIEDCHICKEN-LEMON/22FRIEDCHICKEN-LEMON-smallSquare168.jpg" alt="Persian"> <div class="guide-variation-label">Persian</div> </a> </li> </ul> <div id="guide-variation-steps-wrap" class="guide-list-steps-wrap guide-variations"> <ul id="variation-adobo" class="guide-list-steps guide-variation-steps guide-variation-steps-active"> <div class="variation-print-kicker">Adobo</div> <li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE15/28COOKING-FRIEDCHICKENGUIDE15-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE15/28COOKING-FRIEDCHICKENGUIDE15-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <p> This <a href="https://web.archive.org/web/20190620124329/http://cooking.nytimes.com/recipes/1014734-adobo-fried-chicken">adobo fried chicken</a> takes its vinegary cue from the braised national dish of the Philippines. </p><p>It starts with a cooked broth of <strong>2 1/2 cups white vinegar, 3 minced garlic cloves, 4 bay leaves, 1/4 cup soy sauce, 1/2 teaspoon red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt</strong> and <strong>1 1/2 teaspoons black pepper</strong><strong>corns</strong>, in which you’ll simmer the chicken pieces for 15 minutes. Dredge the chicken pieces in a mix of <strong>2 cups buttermilk</strong><strong>, 1 cup flour, 1 teaspoon paprika and some </strong><strong>black</strong><strong> pepper</strong>, then fry. Serve with a dipping sauce of <strong>3 tablespoons fresh lemon juice, 2 tablespoons maple syrup, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 2 sliced </strong><strong>Thai bird chilies</strong>.</p> </li> </ul>  <ul id="variation-korean" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Korean</div> <li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE14/28COOKING-FRIEDCHICKENGUIDE14-videoLarge-v2.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE14/28COOKING-FRIEDCHICKENGUIDE14-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Karsten Moran for The New York Times</p> </div> <p><a href="https://web.archive.org/web/20190620124329/http://cooking.nytimes.com/recipes/1012801-korean-fried-chicken">Korean fried chicken</a>, or yangnyeom dak, takes its deep flavor and rich heat from an oniony marinade and a coating made with gochujang, the Korean chile paste, and other spices. It’s dredged in a mixture of flour and cornstarch coating, which gives the crust an extra dose of crunch. </p><p>To make Korean fried chicken, smear the pieces with a mixture of <strong>1 grated onion, 2 chopped garlic cloves, salt and pepper</strong>, and let sit for about an hour. Dredge the pieces in a <strong>flour-cornstarch mix</strong>, then fry. Mix together <strong>3 tablespoons gochujang, 3 tablespoons ketchup, 1/4 cup sugar, 2 tablespoons sesame seeds and the juice of half a lemon</strong>. Brush the chile sauce liberally on the fried pieces while the chicken is still hot, and serve.</p> </li> </ul>  <ul id="variation-nashville" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Nashville</div> <li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2014/03/19/dining/19TAKEAWAY_SPAN/19TAKEAWAY-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2014/03/19/dining/19TAKEAWAY_SPAN/19TAKEAWAY-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Evan Sung for The New York Times</p> </div> <p><a href="https://web.archive.org/web/20190620124329/http://cooking.nytimes.com/recipes/1016134-peaches-hothouse-extra-hot-fried-chicken">Nashville-style fried chicken</a> is hot — so hot that watery eyes and a burning mouth are commonly accepted side effects of eating it. The searing heat comes ghost-chile powder and a generous amount of cayenne pepper. </p><p>To make it, add <strong>2 tablespoons hot sauce</strong> to your <strong>buttermilk brine</strong>. Then, before you dredge the chicken pieces in <strong>flour</strong>, dust them in a coating of <strong>3 tablespoons cayenne, 1 tablespoon ghost-chile powder and 1 tablespoon sugar</strong>. After frying, dust the pieces once more with <strong>cayenne</strong>. Serve with sliced white bread and a cold beer.</p> </li> </ul>  <ul id="variation-persian" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Persian</div> <li>  <div class="item-asset-container "> <img class="lazyload" data-srcset="https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/05/03/dining/03COOKING-PERSIANCHICKEN2/03COOKING-PERSIANCHICKEN2-videoLarge.jpg 1050w, https://web.archive.org/web/20190620124329im_/https://static01.nyt.com/images/2016/05/03/dining/03COOKING-PERSIANCHICKEN2/03COOKING-PERSIANCHICKEN2-popup.jpg 640w" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/guides-loading.gif" sizes="(min-width:510px) 80vw, 100vw" alt="Loading..."> <p class="photo-credit guide-photo-credit">Craig Lee for The New York Times</p> </div> <p>This <a href="https://web.archive.org/web/20190620124329/http://cooking.nytimes.com/recipes/9308-persian-fried-chicken">Persian fried chicken</a> is redolent of saffron and paprika, and is best made with boneless chicken thighs, which speeds up the cooking time. </p><p>First, make a marinade by combining <strong>1/2 teaspoon saffron</strong> with <strong>1 tablespoon water</strong> and let soak 10 minutes; purée in a food processor with <strong>2 cups plain whole-milk yogurt</strong> and <strong>1 tablespoon chopped garlic</strong>. Marinate the chicken pieces in the refrigerator for a few hours or overnight. When it’s time to fry, dredge the chicken in a mixture of <strong>2 1/4 cups flour, 2 1/2 teaspoons paprika, 1 1/2 tablespoons dried mint</strong><strong> and 1 tablespoon salt</strong>. Serve with <strong>lemon wedges</strong> and <strong>chopped walnuts</strong>.</p> </li> </ul>  </div>  </section> <section class="guide-section no_numbers guide-fried-chicken-recipes guide-collection" id="guide-fried-chicken-recipes">  <div class="guide-collections-wrap grid-wrap"> <div class="grid-wrap"> <section class="collection-carousel-wrap track-card-params" data-layout="grid" data-analytics-category="Guide | How to Make Fried Chicken | Fried Chicken Recipes" data-tracker-module="Collection Band Recipe Card" data-tracker-region="Fried Chicken Recipes" data-page-type="guide"> <header class="collection-carousel-header"> <h4 class="super-collection-header"><a href="/web/20190620124329/https://cooking.nytimes.com/68861692-nyt-cooking/2985810-fried-chicken-recipes">Fried Chicken Recipes</a></h4> </header> <div class="collection-carousel-wrap-no-js"> <div class="collection-carousel standard collection-carousel-no-js owl-carousel"> <article class="card recipe-card" data-type="recipe" data-id="9308" data-url="/recipes/9308-persian-inspired-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/05/03/dining/03COOKING-PERSIANCHICKEN2/03COOKING-PERSIANCHICKEN2-videoSixteenByNineJumbo1600.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/9308-persian-inspired-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/05/03/dining/03COOKING-PERSIANCHICKEN2/03COOKING-PERSIANCHICKEN2-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/05/03/dining/03COOKING-PERSIANCHICKEN2/03COOKING-PERSIANCHICKEN2-verticalTwoByThree735.jpg" alt="Image for Persian-Inspired Fried Chicken"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/9308-persian-inspired-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Persian-Inspired Fried Chicken" data-share-title="Persian-Inspired+Fried+Chicken+by+Julia+Moskin"> Persian-Inspired Fried Chicken </h3> <p class="card-byline">By Julia Moskin</p> </div> <p class="cooking-time">45 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016127" data-url="/recipes/1016127-southern-pan-fried-chicken" 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class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Southern Pan-Fried Chicken" data-share-title="Southern+Pan-Fried+Chicken+by+Kim+Severson"> Southern Pan-Fried Chicken </h3> <p class="card-byline">By Kim Severson</p> </div> <p class="cooking-time">1 hour 15 minutes, plus about 24 hours for brining and soaking</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1015992" data-url="/recipes/1015992-coke-brined-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2014/01/29/dining/29JPBOWL1/29JPBOWL1-superJumbo.jpg"> <div class="image-wrap"> <a 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Coke-Brined Fried Chicken </h3> <p class="card-byline">By Sam Sifton</p> </div> <p class="cooking-time">1 hour, plus 3 to 5 hours’ brining</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1017514" data-url="/recipes/1017514-make-ahead-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2015/07/02/multimedia/clark-fried-chicken/clark-fried-chicken-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/07/02/multimedia/clark-fried-chicken/clark-fried-chicken-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/07/02/multimedia/clark-fried-chicken/clark-fried-chicken-superJumbo.jpg" alt="Image for Make-Ahead Fried Chicken"> </div> <div class="icon-video-icon-white-bg"></div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017514-make-ahead-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Make-Ahead Fried Chicken" data-share-title="Make-Ahead+Fried+Chicken+by+Melissa+Clark"> Make-Ahead Fried Chicken </h3> <p class="card-byline">By Melissa Clark</p> </div> <p class="cooking-time">1 hour, plus at least 4 hours' marinating</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1017394" data-url="/recipes/1017394-cold-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2015/05/17/magazine/17eat/17mag-17eat-t_CA1-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017394-cold-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/17/magazine/17eat/17mag-17eat-t_CA1-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/17/magazine/17eat/17eat-verticalTwoByThree735-v2.jpg" alt="Image for Cold Fried Chicken"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017394-cold-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Cold Fried Chicken" data-share-title="Cold+Fried+Chicken+by+Tamar+Adler"> Cold Fried Chicken </h3> <p class="card-byline">By Tamar Adler</p> </div> <p class="cooking-time">1 hour, plus soaking time</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1012644" data-url="/recipes/1012644-15-minute-fried-herbed-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/06/06/dining/06COOKING-HERB-FRIED-CHICKEN2/06COOKING-HERB-FRIED-CHICKEN2-videoSixteenByNineJumbo1600.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1012644-15-minute-fried-herbed-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/06/dining/06COOKING-HERB-FRIED-CHICKEN2/06COOKING-HERB-FRIED-CHICKEN2-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/06/dining/06COOKING-HERB-FRIED-CHICKEN2/06COOKING-HERB-FRIED-CHICKEN2-verticalTwoByThree735.jpg" alt="Image for 15-Minute Fried Herbed Chicken"> </div> <div class="icon-video-icon-white-bg"></div> </a> <a class="sticker easy" href="/web/20190620124329/https://cooking.nytimes.com/search?filters%5Bmeal_types%5D%5B%5D=easy" title="Search for Easy Recipes"> Easy </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1012644-15-minute-fried-herbed-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="15-Minute Fried Herbed Chicken" data-share-title="15-Minute+Fried+Herbed+Chicken+by+Mark+Bittman"> 15-Minute Fried Herbed Chicken </h3> <p class="card-byline">By Mark Bittman</p> </div> <p class="cooking-time">15 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1014734" data-url="/recipes/1014734-adobo-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE15/28COOKING-FRIEDCHICKENGUIDE15-videoSixteenByNineJumbo1600.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1014734-adobo-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE15/28COOKING-FRIEDCHICKENGUIDE15-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE15/28COOKING-FRIEDCHICKENGUIDE15-verticalTwoByThree735.jpg" alt="Image for Adobo-Fried Chicken"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1014734-adobo-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Adobo-Fried Chicken" data-share-title="Adobo-Fried+Chicken+by+Julia+Moskin"> Adobo-Fried Chicken </h3> <p class="card-byline">By Julia Moskin</p> </div> <p class="cooking-time">1 hour 20 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1014738" data-url="/recipes/1014738-southern-livings-best-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/05/11/dining/fried-chicken-still/fried-chicken-still-videoSixteenByNineJumbo1600.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1014738-southern-livings-best-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/05/11/dining/fried-chicken-still/fried-chicken-still-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/05/11/dining/fried-chicken-still/fried-chicken-still-verticalTwoByThree735.jpg" alt="Image for Southern Living" s best fried chicken'> </div> <div class="icon-video-icon-white-bg"></div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1014738-southern-livings-best-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Southern Living's Best Fried Chicken" data-share-title="Southern+Living%27s+Best+Fried+Chicken+by+Julia+Moskin"> Southern Living's Best Fried Chicken </h3> <p class="card-byline">By Julia Moskin</p> </div> <p class="cooking-time">1 hour, plus brining time</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1012801" data-url="/recipes/1012801-korean-fried-chicken" data-seo-image-url="https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE14/28COOKING-FRIEDCHICKENGUIDE14-videoSixteenByNineJumbo1600.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1012801-korean-fried-chicken" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE14/28COOKING-FRIEDCHICKENGUIDE14-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/06/28/dining/28COOKING-FRIEDCHICKENGUIDE14/28COOKING-FRIEDCHICKENGUIDE14-verticalTwoByThree735.jpg" alt="Image for Korean Fried Chicken"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1012801-korean-fried-chicken" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Korean Fried Chicken" data-share-title="Korean+Fried+Chicken+by+Julia+Moskin"> Korean Fried Chicken </h3> <p class="card-byline">By Julia Moskin</p> </div> <p class="cooking-time">30 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card collection-card see-more" data-tracker-module="See More Recipes"> <a class="see-more-link card-link" href="https://web.archive.org/web/20190620124329/https://cooking.nytimes.com/68861692-nyt-cooking/2985810-fried-chicken-recipes"> <span>See all recipes</span> </a> </article> </div> </div> </section> </div> </div>  </section> <section class="guide-section no_numbers guide-side-dishes-for-fried-chicken guide-collection" id="guide-side-dishes-for-fried-chicken">  <div class="guide-collections-wrap grid-wrap"> <div class="grid-wrap"> <section class="collection-carousel-wrap track-card-params" data-layout="grid" data-analytics-category="Guide | How to Make Fried Chicken | Side Dishes for Fried Chicken" data-tracker-module="Collection Band Recipe Card" data-tracker-region="Side Dishes for Fried Chicken" data-page-type="guide"> <header class="collection-carousel-header"> <h4 class="super-collection-header"><a href="/web/20190620124329/https://cooking.nytimes.com/68861692-nyt-cooking/2979542-side-dishes-for-fried-chicken">Side Dishes for Fried Chicken</a></h4> </header> <div class="collection-carousel-wrap-no-js"> <div class="collection-carousel standard collection-carousel-no-js owl-carousel"> <article class="card recipe-card" data-type="recipe" data-id="1015825" data-url="/recipes/1015825-creamy-macaroni-and-cheese" data-seo-image-url="https://static01.nyt.com/images/2019/01/08/dining/jm-creamy-macaroni-and-cheese/jm-creamy-macaroni-and-cheese-threeByTwoMediumAt2X.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2019/01/08/dining/jm-creamy-macaroni-and-cheese/jm-creamy-macaroni-and-cheese-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2019/01/08/dining/jm-creamy-macaroni-and-cheese/jm-creamy-macaroni-and-cheese-verticalTwoByThree735.jpg" alt="Image for Creamy Macaroni and Cheese"> </div> </a> <a class="sticker easy" href="/web/20190620124329/https://cooking.nytimes.com/search?filters%5Bmeal_types%5D%5B%5D=easy" title="Search for Easy Recipes"> Easy </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Creamy Macaroni and Cheese" data-share-title="Creamy+Macaroni+and+Cheese+by+Julia+Moskin"> Creamy Macaroni and Cheese </h3> <p class="card-byline">By Julia Moskin</p> </div> <p class="cooking-time">1 hour 40 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="11404" data-url="/recipes/11404-summer-squash-casserole" data-seo-image-url="https://static01.nyt.com/images/2015/07/16/multimedia/classic-squash-casserole/classic-squash-casserole-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/11404-summer-squash-casserole" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/07/16/multimedia/classic-squash-casserole/classic-squash-casserole-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/07/16/multimedia/classic-squash-casserole/classic-squash-casserole-superJumbo.jpg" alt="Image for Summer-Squash Casserole"> </div> <div class="icon-video-icon-white-bg"></div> </a> <a class="sticker classic" href="/web/20190620124329/https://cooking.nytimes.com/search?filters%5Bdish_types%5D%5B%5D=times+classics" title="Search for Times Classic Recipes"> Classic </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/11404-summer-squash-casserole" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Summer-Squash Casserole" data-share-title="Summer-Squash+Casserole+by+Julia+Reed"> Summer-Squash Casserole </h3> <p class="card-byline">By Julia Reed</p> </div> <p class="cooking-time">About 1 hour</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1017402" data-url="/recipes/1017402-garlic-aioli-potato-salad" data-seo-image-url="https://static01.nyt.com/images/2015/05/20/dining/20POTATO2/20POTATO2-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017402-garlic-aioli-potato-salad" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/20/dining/20POTATO2/20POTATO2-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/20/dining/20POTATO2/20POTATO2-verticalTwoByThree735-v2.jpg" alt="Image for Garlic Aioli Potato Salad"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017402-garlic-aioli-potato-salad" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Garlic Aioli Potato Salad" data-share-title="Garlic+Aioli+Potato+Salad+by+Melissa+Clark"> Garlic Aioli Potato Salad </h3> <p class="card-byline">By Melissa Clark</p> </div> <p class="cooking-time">45 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016965" data-url="/recipes/1016965-brown-butter-skillet-cornbread" data-seo-image-url="https://static01.nyt.com/images/2014/11/05/multimedia/clark-maple-cornbread/clark-maple-cornbread-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/11/05/multimedia/clark-maple-cornbread/clark-maple-cornbread-videoSixteenByNine310.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/11/05/multimedia/clark-maple-cornbread/clark-maple-cornbread-superJumbo.jpg" alt="Image for Brown Butter Skillet Cornbread"> </div> <div class="icon-video-icon-white-bg"></div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Brown Butter Skillet Cornbread" data-share-title="Brown+Butter+Skillet+Cornbread+by+Melissa+Clark"> Brown Butter Skillet Cornbread </h3> <p class="card-byline">By Melissa Clark</p> </div> <p class="cooking-time">1 hour</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="8611" data-url="/recipes/8611-light-potato-salad" data-seo-image-url="https://static01.nyt.com/images/2016/03/16/dining/16COOKING-POTATOSALAD2/16COOKING-POTATOSALAD2-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/8611-light-potato-salad" class="image-anchor card-link"> <div class="image"> <img class="fixed-height " src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/03/16/dining/16COOKING-POTATOSALAD2/16COOKING-POTATOSALAD2-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2016/03/16/dining/16COOKING-POTATOSALAD2/16COOKING-POTATOSALAD2-verticalTwoByThree735.jpg" alt="Image for Light Potato Salad"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/8611-light-potato-salad" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Light Potato Salad" data-share-title="Light+Potato+Salad+by+Nigella+Lawson"> Light Potato Salad </h3> <p class="card-byline">By Nigella Lawson</p> </div> <p class="cooking-time">45 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016825" data-url="/recipes/1016825-pickled-green-tomatoes" data-seo-image-url="https://static01.nyt.com/images/2014/10/07/science/07recipehealthgreen/07recipehealthgreen-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016825-pickled-green-tomatoes" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/10/07/science/07recipehealthgreen/07recipehealthgreen-videoSixteenByNine310.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/10/07/science/07recipehealthgreen/07recipehealthgreen-verticalTwoByThree735-v2.jpg" alt="Image for Pickled Green Tomatoes"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016825-pickled-green-tomatoes" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Pickled Green Tomatoes" data-share-title="Pickled+Green+Tomatoes+by+Martha+Rose+Shulman"> Pickled Green Tomatoes </h3> <p class="card-byline">By Martha Rose Shulman</p> </div> <p class="cooking-time">The pickled tomatoes will keep for 2 months in the refrigerator.</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016930" data-url="/recipes/1016930-ale-braised-collards-with-ham" data-seo-image-url="https://static01.nyt.com/images/2014/11/19/dining/19MISSISSIPPI/19MISSISSIPPI-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016930-ale-braised-collards-with-ham" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/11/19/dining/19MISSISSIPPI/19MISSISSIPPI-videoSixteenByNine310.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2014/11/19/dining/19MISSISSIPPI/19MISSISSIPPI-verticalTwoByThree735-v2.jpg" alt="Image for Ale-Braised Collards With Ham"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1016930-ale-braised-collards-with-ham" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Ale-Braised Collards With Ham" data-share-title="Ale-Braised+Collards+With+Ham+by+Kim+Severson"> Ale-Braised Collards With Ham </h3> <p class="card-byline">By Kim Severson</p> </div> <p class="cooking-time">1 to 2 1/2 hours</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1017403" data-url="/recipes/1017403-spicy-kimchi-potato-salad" data-seo-image-url="https://static01.nyt.com/images/2015/05/20/dining/20POTATO1/20POTATO1-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017403-spicy-kimchi-potato-salad" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" data-src="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/20/dining/20POTATO1/20POTATO1-mediumThreeByTwo252.jpg" data-pin-media="https://web.archive.org/web/20190620124329/https://static01.nyt.com/images/2015/05/20/dining/20POTATO1/20POTATO1-verticalTwoByThree735-v2.jpg" alt="Image for Spicy Kimchi Potato Salad"> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/1017403-spicy-kimchi-potato-salad" class="card-recipe-info card-link"> <div class="card-data-wrapper"> <h3 class="name" data-name="Spicy Kimchi Potato Salad" data-share-title="Spicy+Kimchi+Potato+Salad+by+Melissa+Clark"> Spicy Kimchi Potato Salad </h3> <p class="card-byline">By Melissa Clark</p> </div> <p class="cooking-time">45 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="10877" data-url="/recipes/10877-green-beans-with-dill" data-seo-image-url="https://static01.nyt.com/images/2016/02/22/dining/22COOKING-GREENBEANS2/22COOKING-GREENBEANS2-superJumbo.jpg"> <div class="image-wrap"> <a href="/web/20190620124329/https://cooking.nytimes.com/recipes/10877-green-beans-with-dill" class="image-anchor card-link"> <div class="image"> <img class="fixed-height owl-lazy" src="https://web.archive.org/web/20190620124329im_/https://int.nyt.com/applications/cooking/de33ed3/assets/card-placeholder-image.png" 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How to Make Fried Chicken - NYT Cooking