When it comes to fried chicken, everyone has their own way of doing it. In Malaysia, there's ayam goreng gilded with turmeric and dried chilies. In Korea, chicken thighs are segmented into ...

I know what you did last weekend. You splurged on a big, juicy, extra-crispy piece of fried chicken — or maybe two — at that family picnic. And then you lamented the fact that you can't eat it more ...