The Craggiest, Crunchiest, Juiciest Fried Chicken Thanksgiving
The New York Times
It’s something turkey often isn’t — undeniably juicy and a guaranteed crowd-pleaser.
My first year creating recipes for Thanksgiving season, I was practically giddy at the thought of coming up with dishes that would be shared at countless tables. (And yes, it’s a season, especially if, like me, you’ve spent years at food magazines and test kitchens, where holiday planning starts while it’s still beach weather.)
“You’ll get over it,” said my then-supervisor, a Thanksgiving veteran.
In the years since, I’ve roasted whole turkeys in forests of herbs, spatchcocked turkeys blasted with high heat until their skin crackles, and broken down birds to sear and baste with butter until every part is the ideal temperature. And my supervisor was right. I got over it.
In that era of endless turkey testing, when the holiday finally rolled around, I began branching out for my own meal, making Peking duck with pancakes or prime rib with Yorkshire pudding. But the dish I returned to most was fried chicken. It’s a guaranteed crowd-pleaser, letting the dinner feel like a real celebration. But it’s also great alongside a ton of sides, so you can still get in the Thanksgiving spirit loading up the table. And, best of all, when made properly, fried chicken is something turkey can never be — undeniably juicy.
So if the thought of turkey isn’t inspiring, feel free to gather around something new. Below, you’ll find a menu for an unforgettable feast, as well as tips to make this Thanksgiving (or Friendsgiving) your most successful yet.
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