Fried chicken. There must be as many ways to make this U. S. favorite as there are people in the U. S. who still make it.

We've written quite a few recipes for fried chicken. We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Lately, we've been all into air-frying chicken. You can check out some of our recipes by clicking on THE ESSENTIAL AIR FRYER COOKBOOK, THE INSTANT AIR FRYER BIBLE, and THE LOOK & COOK AIR FRYER BIBLE.

Come along with us as we explore the world of fried chicken, not only through our own experiences but also with Susan Jung, author of the new book KUNG PAO AND BEYOND. We've also got a one-minute cooking tip. And we tell you what's making us happy in food this week.

Thanks for spending time with us! Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:26] All about fried chicken from our cooking adventures and our lives

[11:55] Our one-minute cooking tip: If you don't weigh your ingredients for cookies, bake one cookie first to understand how your dough cooks.

[14:04] Bruce's interview with Susan Jung, author of the brand-new Kung Pao And Beyond.

[28:27] What’s making us happy in food this week? Suze and tinned smoked salmon by Fishwife Tinned Fish Company