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5 ways with fried chicken for National Fried Chicken Day: Grab a leg!

July 05, 2013|By Rene Lynch

National Fried Chicken Day is Saturday. So why are we telling you about it today? Because fried chicken doesn't just happen, people! You need to plan for it. And we're trying to do you a solid and give you a head start.

We scoured the Los Angeles Times Test Kitchen archives for fried chicken recipes, and boy did we come up with some winners. We've got buttermilk fried chicken, pan-fried chicken and crispy fried chicken, all recipes that put a little twist on the classic. 

If you love crunch, we've also got a recipe for cornmeal-dusted fried chicken.

PHOTOS: 5 ways with fried chicken

And for something a little bit different, we've got Korean fried chicken, or Yangenyeom dak: Chunks of boneless chicken are coated in cornstarch -- it adds to the crunch -- and then twice fried before being tossed in a tangy-sweet sauce that includes Korean chile paste. 

If you try any of these recipes, note that several require some salting time, and buttermilk-soaking time. So plan accordingly. 

If you make fried chicken for National Fried Chicken Day, tag us on Twitter: @LATimesFood. We want to see the finger lickin' results! 


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