It's National Fried Chicken Day y'all. Why not celebrate the ultimate comfort food, tailgate snack and guilty pleasure of finger lick'n fans everywhere? There's a reason why fried chicken is typically served by the bucket full. It's simply too hard to ever get enough of that crispy, salty skin and juicy moist chicken. After all, it really is the best way to cook a bird.
To celebrate, you can definitely get your chicken fix at a restaurant, but why not make the good stuff at home? Think of it as a way to eat as much as you want, as messily as you want in the comfort of your own home. I've been known to cause quite a mess of my own with what I like to call my "special technique." Take all the meat and skin off a piece of fried chicken, with your hands of course, then pile it sky high on a waffle or a biscuit. Top it off with a healthy dose of syrup and hot sauce then wrap it up like a burrito and voila. Some serious finger lick'n is sure to ensue.
If you're up for the challenge, here are five ways to make fried chicken from the Los Angeles Times test kitchen. And as a bonus, here's the recipe for The Tasting Kitchen executive chef Casey Lane's sweet and savory bacon waffles with fried "clucks" after the jump. Enjoy, and don't forget the napkins!