Fried chicken takes time. There is no way around it. There is also no end to its appeal. Served hot — with mashed potatoes, pan gravy, and vegetables — it is the ultimate Sunday dinner. Cold fried chicken makes a mean picnic. Like other edible American icons, every family has its recipe and passing it on — either by serving a big platter at family gatherings or by recruiting grandchildren to help in the kitchen — is a grandparently thing to do.
Fried chicken philosophy varies from region to region, cook to cook and, increasingly, from one ethnic group to another. In an attempt to create a home-cooked dish that combines the old country and the new, many first-generation immigrants give the all-American dish their own signature.
Here, a traditional American recipe along with a Cuban version and a Japanese one supply the fixings that can turn both the summer’s final family get-together and back-to-school gatherings, into major feasts.
Continue to the recipes: Ardia Herndon's Fried Chicken, Siria Flores's Fried Chicken, Etsuko Scholz's Fried Chicken, and The Wus' East-Meets-West Fried Chicken
For fried chicken tips from our grandparent cooks who provided these recipes, click here.
How well do you get along with your grandchild and other family members? Want to know if your personalities mesh?Find out here.