fried chicken

It all started with a few pickles, and the next thing I knew, I was putting entire fried chickens in my Bloody Marys. A full-out garnish war in Milwaukee has ensued.

I’m not the first person to say that food is our greatest diplomat, and I won’t be the last. But how else could I have found myself in another country, across the world, looking for a dish I grew up on?

Because sometimes a burger just isn't enough.

The fried-chicken-and-beer combo known as chi-maek is cheap and beloved by Koreans, yet running chicken "hofs" remains competitive and largely unprofitable.

Who better to shatter that glass ceiling than the country legend herself?

Because even chicken can be exciting if you give it a chance.

The 'smartest man alive' redefines the free refill.

Spare your fellow passengers the stench of fried chicken with "Fried Chicken Home Type."

Ranch dressing brine and honey butter are your secret weapons here.

Angela Dimayuga of Mission Chinese Food in NYC shows us how to make perfectly crispy fried chicken using koji—a.k.a. fermented rice.

Guys, not only is this fried chicken, but the batter includes tortillas. And it's on a brioche bun. You're welcome.

The restaurant's Yelp page is now a hotbed of one-star reviews. But the owner insists she didn't do anything wrong.