Frying

Duck Fat Fried Chicken Drumsticks

by D'Artagnan

In our recipe for duck fat fried chicken, drumsticks are soaked overnight in seasoned buttermilk, then pan-fried in a blend of duck fat and peanut oil...

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Pork Schnitzel

by D'Artagnan

These little pork schnitzel cook up golden brown and satisfyingly crisp with the help of our duck fat. Serve them with a tart lemon and your favorite ...

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Veal Chops with Paprika Cream

by Deana Sidney

This delicious (and surprisingly easy) veal dish by blogger, Deana Sidney, was adapted from the 1907 Ali-Bab cookbook, Gastronomie Practique.

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Asian-Style Sweet Chili Chicken Wings

by D'Artagnan

In this recipe, crispy fried chicken wings get tossed with an Asian-style sweet, tangy and spicy sauce to make the perfect appetizer for your next get...

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Katsu Burger

by D'Artagnan

Crunchy panko coating, tangy slaw with Asian pear, and homemade Japanese-style barbecue sauce make our katsu burger extra special.

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Scotch Quail Eggs

by D'Artagnan

These diminutive Scotch eggs are cute and delicious, perfect for Easter or any festive party. A golden shell gives way to flavorful wild boar sausage ...

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Pan-Fried Veal Cutlets Milanese

by D'Artagnan

This pan-fried veal cotoletta recipe makes a quick and easy dinner that will satisfy the whole family. Serve with a simply dressed salad as an accompa...

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Mini Duck Fat Fried Chicken & Bacon Waffles with Sriracha Honey

by D'Artagnan

What could be better than duck fat fried chicken on a fluffy bacon waffle with a sweet & spicy drizzle? A tiny version, of course! These petite portio...

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Thomas Keller's Buttermilk Fried Chicken

by Thomas Keller

You can make Thomas Keller's Ad Hoc fried chicken at home. Lemon-brined for 12 hours and seasoned with herbs this is super juicy and perfectly crispy ...

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Chorizo Croquettes with Paprika Sauce

by D'Artagnan

These crispy, creamy croquettes are studded with spicy chorizo and two types of cheese. Serve with smoky dipping sauce for an extra kick.

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Crispy Buttermilk Fried Rabbit

by D'Artagnan

This recipe for the best-ever fried rabbit begins with succulent rabbit leg confit coated in spiced buttermilk which is then double-fried until crisp.

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Buttermilk Fried Sweetbreads

by D'Artagnan

Our buttermilk fried sweetbreads recipe takes a little effort, but the resulting nuggets - crispy on the outside and creamy and mild on the inside - a...

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Nashville-Style “Hot” Sweetbreads

by D'Artagnan

The “hot chicken” trend of Music City shows no sign of slowing down, and for good reason. Brushing spicy-sweet oil on fresh-out-of-the-fryer chicken b...

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Duck Wontons with Spicy Hoisin Dipping Sauce

by D'Artagnan

Our rich duck rillettes make a delicious filling for fried dumplings with the addition of a few simple ingredients. Because the filling is completely ...

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