Frying at home opens up a whole world of katsu, karaage, schnitzel, and mochiko chicken.

Zoe Adjonyoh makes the case for seeking out red palm oil, smoked barracuda, and spicy West African kpakpo shito chiles.

For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.

The key to a better chicken wing starts with a starchy coating and ends with a dusting of seaweed.

It’s not a recipe. It’s a way of life.