When it’s time to make fried chicken, 89-year-old cook and cookbook author Emily Meggett always starts by grabbing a brown paper bag. A woman who appreciates simplicity, she relies on only four key ...

Unlike many fried chicken recipes that use a combination of wet and dry coatings, this one, passed down from the author’s mother, Barbara Alexander, employs just generously spiced and seasoned flour.

Fried chicken is a beautiful thing. Nothing beats the simplicity of a tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of ...