Chicken thighs deep-fry well. Chicken legs are a close second to chicken thighs in fat and shape.
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Tender, thin cube steaks are the meaty glory of chicken-fried steak.
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Pork loin, one of the most prevalent cuts at the butcher, is known for being dry and flavorless. Pork loin's adaptability makes it a great kitchen guinea pig.
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Chicken wings have a new competitor. Turkey wings add spice to your game-day buffet.
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Crispy chicken livers make deep-fried food great. Chicken livers contain protein, iron, and Vitamins A, B, and C.
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Pork chops are notoriously dull. Their simplicity actually makes them strong. Pork chops are lean, cheap, and flavor sponges.
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Veal mixes the richness of red meat with the leanness of pork chops for a soft, juicy bite unlike any other protein.
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Northwesterners like their steaks crispier than sizzling on the grill. Idaho bars have served golden-fried finger steaks for almost 50 years.
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