By Lee Brian Schrager with Adeena Sussman
Clarkson Potter; $22.50
Lee Schrager, the force behind the New York and South Beach Wine & Food Festivals, traveled the country in search of the best recipes for fried chicken (and match-made-in-heaven sides like creamy coleslaw, tender biscuits, cheese grits, and dirty rice). And, boy, did he find them: in down-home roadside shacks, in world-renowned restaurants, and in plenty of places in between. Highlights include Thomas Keller’s Buttermilk Fried Chicken, Michael Romano’s Graham Cracker-Crusted Chicken, New Orleans’s Hard-Fried Chicken, and funky riffs like Sweet-Tea Brined and crispy Japanese-style versions. As Schrager points out, frying chicken can be as simple as 1) dip, 2) dredge, and 3) fry. The hardest part might be deciding on a recipe to make; but once you’ve done that and have read through the helpful tips and tricks, you’ll be ready to fry like a pro.
Tyler Florence’s Fried Chicken (page 52) Florence creates flavor nuances by infusing the cooking oil with garlic, thyme, rosemary, and sage. A squeeze of lemon is the finishing touch.
Linton Hopkins’s Old-Fashioned Coleslaw (page 74) Hopkins’s clever technique of soaking cabbage in salt water before dressing it makes this coleslaw extra tasty.
|Sunday Night Fried Chicken|
|Buttermilk Fried Chicken|
Photographs by Evan Sung