Crispy, crunchy, juicy, tender!

Fried chicken is American comfort food at its best. It’s also a hotly debated topic: pan-fried or deep-fried, flour dredge or cornmeal crust, buttermilk or brine, peanut oil or duck fat?

Whichever method and ingredients you prefer, we can think of no better day to cook up a big batch than National Fried Chicken Day.

Here’s one of our favorite recipes! It’s the version Chef Thomas Keller serves at Ad Hoc, and it’s got a cult-following. And check out our handy how-to on making perfect pan-fried chicken. Bon appetit!