Let’s talk bibs. That simple piece of baby gear is a mealtime MVP. But walk into any store, and you’re faced with a big choice: silicone or cloth? Each has its fans, and picking one can feel tricky.

We’re here to break down the pros and cons of bibs silicon versus cloth bibs to help you decide what works for your child.

Silicone bibs:

Silicone bibs are the modern pick. Their biggest win is simplicity. A quick wipe or a rinse under the tap, and they’re clean and ready for the next snack attack. They’re completely waterproof, so milk and puree roll right off into their handy catch pocket. This built-in trough is a genius feature for catching the big stuff, keeping outfits much drier.

These bibs are also super durable. They can handle chewing, tugging, and washing without fraying. The downside? They can be a bit stiff and cool against a baby’s neck at first, which some little ones protest. They’re also heavier than cloth and can be a bit bulky to pack in a diaper bag.

Cloth bibs:

Cloth bibs are the classic for good reason. They are soft, lightweight, and comfortable right from the first wear. Made from cotton or bamboo, they feel gentle on a baby’s skin. They are incredibly thin and easy to stash anywhere, making them perfect for on-the-go spills or quick drool duty.

The catch? They absorb everything. A serious mess will soak through to the clothes underneath. This means more laundry, as cloth bibs want a proper wash after each messy use. While fine for dry snacks or light drool, they often lack the deep pocket to catch falling food, which can just end up in the lap.

Making your pick:

For the main messy meals like spaghetti or yogurt, a silicone bib is a powerhouse. It contains the chaos and cleans up in seconds. It’s the best tool for the job when things get real. For comfort, travel, and lighter moments, cloth bibs are excellent. They are ideal for teething drool, a post-snack wipe, or layering under a silicone bib for extra neck coverage.

Many families end up with both. Use a sturdy silicone bib for the high chair at home, and keep a few soft cloth bibs in the bag for outings and cleaner snacks. Having both options lets you handle any mess, big or small, with confidence.

Crispy fried chicken is a beautiful thing. That golden, crunchy crust that shatters with each bite, protecting juicy, tender meat inside, is the goal. But how do you get that perfect crunch at home? It’s easier than you think with a few simple secrets.

Forget about who has the best fried chicken for a moment, because you’re about to make a strong case in your own kitchen.

The double dip is key:

One of the oldest tricks is also the best. A single layer of flour will give you a coat, but for serious crunch, you want layers. Start by dipping your seasoned chicken pieces into a wet mixture. This can be buttermilk, egg wash, or even a simple mix of milk and eggs. Let the excess drip off, then move it to your dry flour.

Press the flour onto the chicken firmly. Now, dip it back into the wet mix, and then into the dry flour a second time.

Rest your chicken:

After you coat your chicken, do not fry it right away. Patience pays off. Place the breaded pieces on a rack and let them sit for about 15 to 20 minutes. This rest period lets the coating set and dry a little. A wet coating will slide right off in the hot oil.

A set coating will stay put, frying up into a solid, crunchy shell. It also helps the flour hydrate, which leads to a better texture.

Master the heat:

Oil temperature is everything. If the oil is too cool, the chicken will soak up grease and become soggy. If it’s too hot, the outside will burn before the inside cooks. Use a thermometer and aim for a steady 350 degrees Fahrenheit.

When you add the chicken, the temperature will drop. Adjust the heat to keep it as close to 325-350 degrees as you can during cooking. Don’t crowd the pot. Fry in batches so the oil temperature doesn’t plummet.

The final fry:

Here is a pro move for extra crunch. Fry your chicken until it is just cooked through and golden, then take it out. Let it rest on a rack for a few minutes. Then, bring your oil back to 350 degrees and give each piece a quick second fry for just 60-90 seconds.

This final dunk re-crisps the crust, making it impossibly crunchy and sealing in all the juices. It is the secret to that crackly, blistered crust that stays crispy for a long time.