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 CafE'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.
About 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.