Fried

Food & Drink

What’s Better Than Fried Pickles? These Fried Pickles Dipped in Bacon-Ranch

Why It Works Patting the pickle slices dry before battering helps build a less fragile coating that won’t fall off…

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Food & Drink

Totally Classic, Totally Perfect Breaded Fried Pork Chops

Why It Works Thin-cut pork chops will be just cooked through at the same time that the breading is browned…

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Sports

Max Fried looks the part in Yankees spring training debut, 12-3 win over Pirates

Max Fried‘s Yankees spring training debut arrived, Cody Bellinger and Anthony Volpe each had two hits, and Dominic Smith‘s roster…

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Food & Drink

Best Fried Rice Recipes: Eric Kim, Lucas Sin, and More

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Fried…

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Business

Finding the best fried chicken in New Orleans

"Food Wars" hosts Harry Kersh and Joe Avella travel across New Orleans to find the best fried chicken in the…

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Food & Drink

Seafood, Coconut Curries, and Lots of Fried Snacks Await in Sri Lanka

Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Roads lace…

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Food & Drink

This Fried Okra Recipe Will Make You Love the Vegetable—or Adore It Even More

Why It Works Halving the okra lengthwise or slicing it into coins (your choice!) creates a craggy surface for the…

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Food & Drink

The #1 Tip for Making Juicy, Crispy Southern Fried Shrimp, According to a Former NOLA Chef

Why It Works A blend of corn flour, cornmeal, and flour creates a coating that becomes shatteringly crisp when fried…

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Food & Drink

We Tested 12 Methods to Craft a Fried Oreo Recipe That’s Better Than Any State Fair’s

Why It Works Using Double Stuf Oreos instead of regular Oreos ensures a pleasant chew and recognizable filling layer in…

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Food & Drink

The Crispy Fried Fish Fritters I’m Making for All My Friend’s This Holiday Season

Why It Works Simmering the dried cod in water guarantees that it won’t be too salty and softens it enough…

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