Frying

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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Thomas Keller's Buttermilk Fried Chicken

by Thomas Keller

Thomas Keller's Ad Hoc restaurant is famous for its fried chicken, brined for 12 hours in an herb-and-lemon brine. The meat is seasoned, super juicy a...

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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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Asian-Style Sweet Chili Chicken Wings

by D'Artagnan

Sweet and tangy with a spicy kick, these crispy fried chicken wings are the perfect appetizer for your next get-together.

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Duck Fat Fried Chicken Drumsticks

by D'Artagnan

An overnight soak in seasoned buttermilk along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and ...

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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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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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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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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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Crispy Buttermilk Fried Rabbit

by D'Artagnan

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, coat them in spiced buttermilk and double...

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New

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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New

Buttermilk Fried Sweetbreads

by D'Artagnan

Sweetbreads take a little effort to prepare but are totally worth it and once you’ve gotten the basic prep down, you’ll see how versatile they are. He...

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New

Pan-Fried Veal Cutlets Milanese

by D'Artagnan

Schnitzel, tonkatsu, cotoletta… no matter the language, we love a pan-fried breaded cutlet. This veal version makes a wonderful light supper with a si...

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