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Everything on Crumb & Kettle, organised by topic.
Recipes & Sides
- Air-Fryer Crispy Chicken Without Deep Oil — This original air-fryer chicken marinates 800 g of boneless thighs, coats them in flour, fine breadcrumbs, and cornstarch, then uses a light oil mist for…
- Classic Pepper Fried Chicken: An Original Recipe — This original pepper fried chicken marinates 1.5 kg of mixed bone-in pieces in seasoned buttermilk, then coats them in flour, cornstarch, black pepper,…
- Cooling Cabbage Slaw for Spicy Fried Chicken — This original cooling slaw combines 400 g shredded cabbage, carrot, scallions, parsley, mayonnaise, yogurt, apple-cider vinegar, honey, salt, pepper, and…
- Cornmeal-Crusted Fried Chicken With Extra Crunch — This original cornmeal-crusted chicken uses 900 g of boneless thighs and a coating of 240 g flour, 60 g fine cornmeal, and 30 g cornstarch for coarse…
- Garlic Herb Fried Chicken: An Original Recipe — This original garlic-herb fried chicken marinates 1.4 kg of bone-in pieces in seasoned buttermilk, coats them with flour, cornstarch, garlic, onion,…
- Original Fried Chicken Sandwich With Tangy Slaw — This original fried chicken sandwich marinates four even boneless thigh portions in seasoned buttermilk, coats them with peppery flour and cornstarch, and…
- Oven-Fried Chicken With a Proper Crunch — This original oven-fried chicken marinates eight bone-in pieces, coats them in flour, fine breadcrumbs, cornstarch, and spices, applies 35 g of oil, and…
- How to Reheat Fried Chicken and Keep It Crisp — Reheat only fried chicken that was cooked safely and refrigerated within two hours, or one hour above 90°F (32°C).
- Rice Flour Fried Chicken With a Light Crisp Crust — This original rice-flour fried chicken coats 900 g of boneless thighs with 220 g rice flour and 80 g cornstarch for a light, brittle crust.
- Spicy Cayenne Fried Chicken With a Clean Finish — This original spicy fried chicken uses 900 g of boneless thighs with cayenne in a refrigerated buttermilk marinade, flour-cornstarch dredge, and separate…
Frying Technique
- Best Oil for Frying Chicken: What Actually Matters — The best oil for frying chicken is a fresh oil labeled for high-heat cooking whose flavor, allergen profile, quantity, and price fit your household.
- Bone-In vs Boneless Fried Chicken: Timing and Texture — Bone-in fried chicken uses thicker, irregular pieces that usually need longer, steadier cooking and careful thermometer placement away from bone.
- Chicken Brine vs Buttermilk: Which Soak to Use — A saltwater brine gives fried chicken clean, measurable seasoning, while a seasoned buttermilk soak adds tang and leaves a surface that readily forms…
- Frying Oil Temperature: Control the Drop and Recovery — Control frying-oil temperature by preheating gradually, positioning a suitable thermometer correctly, adding similarly sized chicken in small batches, and…
- Crispy Fried Chicken Coating: Build Better Texture — For crispy fried-chicken coating, drain heavy marinade drips so the surface is tacky rather than flooded, season the dry mix evenly, create a few hydrated…
- Double-Fry Chicken for a Crisper Second Act — Double-fry chicken by cooking uniform pieces safely during a controlled first fry, resting them unstacked on a clean wire rack, then returning small…
- How to Drain Fried Chicken Without Softening It — Drain fried chicken on a clean wire rack over a rimmed tray, arranged in one open layer so oil falls away and steam escapes.
- How to Fry Chicken Safely at Home — To fry chicken safely, prepare tools and a fire plan before heating oil, keep raw poultry and flour away from cooked food, control drips, add pieces…
- How to Keep Breading on Fried Chicken — Keep breading on fried chicken by draining heavy marinade drips, pressing the dry mixture firmly into folds and edges, shaking off only loose excess, and…
- How to Reuse and Dispose of Frying Oil — Let frying oil cool completely before handling it. Discard oil that is cloudy, foams, or develops a foul odor or flavor.