Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

5.0 1
by Lee Brian Schrager, Adeena Sussman
     
 

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Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.

Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star

Overview

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.

Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:

--Hattie B’s Hot Chicken
--Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise
--Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy
--Jacques-Imo’s Fried Chicken and Smothered Cabbage
--The Loveless Café’s Fried Chicken and Hash Brown Casserole
--Blackberry Farm’s Sweet Tea–Brined Fried Chicken
--Charles Phan’s Hard Water Fried Chicken
--Thomas Keller’s Buttermilk Fried Chicken
--Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits

Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.


From the Trade Paperback edition.

Editorial Reviews

Publishers Weekly
★ 03/03/2014
Despite a degree in culinary arts and countless hours spent cooking in restaurants, author Schrager had only prepared fried chicken a single time before he began work on this crunchy, savory valentine to one of America’s classic dishes. Making up for lost time, Schrager scoured the country, uncovering myriad ways to make a dish that is fundamentally simple. Profiling holes-in-the-wall restaurants as well as tres chic eateries such as Cafe Boulud and the Union Square Cafe, Schrager illustrates that fried chicken is one of the nation’s common culinary denominators. Some regional specialties, such as Nashville’s famous hot chicken, an incendiary dish incorporating liberal glugs of hot sauce and cayenne in the preparation, are singled out, as are riffs on key steps like brining in Coca-Cola or sweet tea or adding ham scraps, bacon, and butter to flavor the oil. A handful of carefully selected sides such as smothered cabbage, hash brown casserole, giblet gravy, and classic buttermilk biscuits from Edna Lewis and Scott Peacock help cooks round out the meal. Even veterans will likely appreciate Schrager’s attention to detail, such as the suggestion to chill the bird before frying to ensure maximum crispness and the hedonistic suggestion of adding bacon grease to the frying oil for smoky goodness. While it might not be the healthiest cookbook, it’s certainly one of the most mouth-watering. (May)

Product Details

ISBN-13:
9780770435233
Publisher:
Potter/TenSpeed/Harmony
Publication date:
05/20/2014
Sold by:
Random House
Format:
NOOK Book
Pages:
256
Sales rank:
651,986
File size:
37 MB
Note:
This product may take a few minutes to download.

Meet the Author

LEE BRIAN SCHRAGER is the founder of the Food Network South Beach and New York City Wine & Food Festivals. He is also the vice president of corporate communications and national events at Southern Wine & Spirits of America and the author of The Food Network South Beach Wine & Food Festival Cookbook. A graduate of the Culinary Institute of America, Lee has appeared on Today and Rachael Ray and serves on the board of directors for the Food Bank for New York City. He lives in Miami and New York City.

ADEENA SUSSMAN is a food writer and recipe developer who has been published in Food & Wine, Martha Stewart Living, Cooking Light, Health, Self, and Every Day with Rachael Ray, and on Epicurious.

EVAN SUNG is a prominent food, lifestyle, and travel photographer based in Brooklyn. His work appears regularly in the New York Times and he has worked on cookbooks with some of the top chefs from around the world.


From the Trade Paperback edition.

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Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides 5 out of 5 based on 0 ratings. 1 reviews.
S_Fouts More than 1 year ago
Fried and True by Lee Brian Schrager with Adeena Sussman Is there anything better than fried food? Fried food is delicious and comforting and most everyone loves to eat fried food at sometime or another. If you're a person that loves eating fried food, then Fried & True is for you. I adore this cookbook and I can't wait to try many of the recipes in it, but the one that I'm really looking forward to is the Fried Green Tomatoes (pg. 43). I love friend green tomatoes but have never made them for myself, so I'm super excited. There's more than 50 mouth watering recipes in this book and they all center around something fried. The pictures in the book really do make you want to salivate. Once you look in this book you'll be itching to try some of these.  The order of the recipes are well thought and the pictures enhance the book and recipes but do not take away from it. If you're thinking about one cookbook this year, it definitely needs to be Fried & True. I received this book for free from Blogging for Books for this review