Whether you like to serve hot, crispy fried chicken on a buttery homemade biscuit or enjoy it cold out of the fridge, you'll find your new favorite recipes in Fried & True. Serving up over 50 mouthwatering recipes for one of America’s favorite foods, Lee Schrager has left no eatery unsearched in his quest to find the country's best fried chicken—from four-star restaurants to roadside fry shacks. In this book you'll enjoy:
- A delicious coast-to-coast road trip, featuring gorgeous color photos, informative sidebars and insider interviews with the culinary masters of America's best fried chicken.
- All the techniques you need for the ultimate homemade fried chicken—from brining, seasoning and battering the pieces to frying the bird to crisp, golden perfection.
- 56 fabulous fried chicken recipes, including: Hattie B’s Hot Chicken, Yotam Ottolenghi’s Seeded Chicken Schnitzel, Marcus Samuelsson’s Coconut Fried Chicken, Blackberry Farm’s Sweet Tea–Brined Fried Chicken, Charles Phan’s Hard Water Fried Chicken, Thomas Keller’s Buttermilk Fried Chicken and Wylie Dufresne’s Popeyes-Style Chicken Tenders.
- 34 recipes for the classic sides, from regional vegetables and salads to biscuits and gravy.
- Softcover, 256 pages.