Whether you’re deep-frying onion rings or pan-frying cutlets, frying at home can be intimidating — but it doesn’t have to be. Cheryl Slocum is a James Beard Award-winning food writer, editor, and ...

Frying at home doesn’t have to mean greasy, soggy food or wasted oil. With the right oil choice, temperature control, and smart techniques, you can achieve restaurant-level crunch in your own kitchen.

Add Yahoo as a preferred source to see more of our stories on Google. "Skillets have low walls, which means oil spatters everywhere," Groth said. "It often leaves the stovetop a complete mess." Those ...

Dipesh Shinde, head chef at Kanyakumari in NYC, shared his tips for making Indian fried chicken. He said selecting the right cut of chicken and marinating the meat twice is vital. In this recipe, ...

Deep frying has become a popular, but potentially dangerous, way to cook a Thanksgiving turkey. A turkey must be completely thawed before frying to prevent hot oil from splattering. Always fry a ...