10,000 fried recipes

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.

Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.

Japanese pork stir-fry made in the microwave with frozen stir-fry vegetables, julienned pork chop, soy sauce, and dry sherry. A 20-minute weeknight dinner for two served over rice.

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.

Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.

Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Buttermilk-marinated fried turkey cutlets coated in toasted bread crumbs with cayenne and Worcestershire. Pan-fried golden and served with gravy over dumplings or spaetzle.

Cajun-style fried hand pies stuffed with ground pork and beef, onions, green onions, parsley, and a kick of red pepper. Crimped pastry pockets fried golden and crisp.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Southern fried catfish, a classic with mustard-brushed fillets dredged in seasoned cornmeal and fried golden crisp. The crackling cornmeal crust is the whole point.

Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.