Fried & True by Lee Brian Schrager with Adeena Sussman
The angle: More ways to fry a chicken than you ever thought possible.
Recipes for right now: Hattie B’s Hot Chicken, Country Pan-Fried Chicken, Hash Brown Casserole, Hill Country Buttermilk Fried Chicken, Cheesy Garlic Grits, Sweet Tea-Brined Fried Chicken, Coconut Fried Chicken
Who would enjoy this book? Do you like fried chicken? Then you’ll enjoy this book. Naturally.
• Who wrote it: Lee Brian Schrager with Adeena Sussman
• Who published it: Clarkson Potter
• Number of recipes: 50
• Other highlights: Southern BBQ gets all the attention and the flashy cook-offs — where’s the love for fried chicken?! In this cookbook, Lee Brian Schrager is hoping to close the gap and show us what a truly special all-American dish we have before us.
Fried & True integrates profiles of America’s top restaurants for scoring some fried chicken along with recipes to make at home. Some recipes come from the restaurants themselves while others come to us from chefs with a fondness for fried chicken. (Alas, not even Lee Brian Schrager could sweet-talk the folks at Willie Mae’s Scotch House into sharing the secret recipe for their heavenly fried chicken. If you’re in New Orleans, make the trip to taste it yourself. It’s life-changing.)
I also love that Schrager includes a few other riffs on fried chicken along with the traditional crispy-skinned, Southern-style recipes, like Hugh Acheson’s fried chicken salad, Dale Talde’s Kung Pao Chicken Wings, Yotam Ottolenghi’s Seeded Chicken Schnitzel. Don’t miss the side dishes either — you’ll need these to make sure you don’t go into fried chicken overload.
Find the book at your local library, independent bookstore, or Amazon: Fried & True by Lee Brian Schrager with Adeena Sussman
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