Fried Chicken

by Damon Lee Fowler

Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure to be Damon Fowler, offering up an international collection of the world's best fried chicken recipes.

Immerse yourself in such world-fried classics as From Asia, Chinese Golden Coin Chicken, Siamese Fried Chicken, or Chicken Malabar. From the Mediterranean basin, tender morsels of chicken fried in fluffy Florentine wine batter or Greek Fried Chicken, marinated in wine and a heady blend of spices. From South America, spicy, crunchy Chicharrones de Pollo--marinated chicken fried in crisp cornmeal breading. And naturally, this dyed-in-the-wool Southerner offers up an entire chapter on that subject nearest his heart, Southern fried chicken.

Genres: Cookbooks

208 pages, Paperback

First published March 16, 1999

Reviews

[Elisa · Rating 5 out of 5]

I love Damon Lee Fowler's cookbooks. I simply cannot say enough wonderful things about them. With this one, his quick brine technique is one that I find myself using weekly for chicken. However, this is just what it says it is, a book about fried chicken. So, do not expect any other recipes in it. For those who are interested it its history and variety, though, it will prove to be a fascinating read.