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Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic [A Cookbook]
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About Fried Chicken: Recipes For The
Product Description An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes, including classic Southern, globally influenced, and skillet- and deep-fried variations. Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry. Review “There is no better guide to take us on this journey of bubbles, sizzles, and perfectly crisped birds than Rebecca Lang. She has tested every recipe with precision and patience, and it shows in every delicious bite: each page of this cookbook brings you a step closer to fried-chicken perfection.” —Nathalie Dupree, author of Mastering the Art of Southern Cooking About the Author REBECCA LANG is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is the author of Southern Living's Around the Southern Table, Quick-Fix Southern, Mary Mac's Tea Room, and Southern Entertaining for a New Generation. She has appeared on Fox & Friends Weekend, WGN America's Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised Southern Living food segments and in publications such as the Wall Street Journal, the Atlanta Journal-Constitution, the Washington Post, the Houston Chronicle, Wine Enthusiast, FoxNews.com, The Daily Meal, Glamour, and Fitness. She serves as a contributing editor for Southern Living and myrecipes.com, teaches cooking classes across America, and has been the spokesperson for Georgia's official vegetable, Vidalia onions. Excerpt. © Reprinted by permission. All rights reserved. Ask ten different people to brainstorm on the phrase “fried chicken,” and you’ll get ten different answers. Fried chicken can be comforting or decadent, nostalgic or exhilarating, an everyday staple or special-occasion fare. It can be classic, edgy, spicy, soothing, festive, homespun, extravagant, thrifty—and many things in between. Very few foods are deserving of such wide-ranging and emotional descriptions. For one thing, nearly everyone has experienced fried chicken at some point in his or her life. Fried chicken is universal—served in almost every country around the globe. Each culture has its own spin on the basic equation—take poultry, fry it in fat until golden and succulent—which means there are countless recipe variations from which to choose. For me, no food elicits such happy memories as golden, crispy, tender, juicy fried chicken. I grew up in the American South, and in my family, fried chicken was considered a staple, not excess. It wasn’t a Sunday if my grandmother Tom’s perfectly crisped chicken was not already on the table when we got to her house for our midday meal. It was her cast-iron skillet filled with fried chicken that first taught me how comfort and love could be tasted and shared without saying a word. For anyone who calls the South home—or even those who merely stopped by for a visit—fried chicken is transporting. It immediately delivers a sense of home, no matter where you eat it. That said, Southerners certainly weren’t the first to fry chicken. Name a country and very likely fried chicken is part of its cuisine. I’m convinced I could fry fo
