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Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides: A Cookbook
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 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 Café’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 BiscuitsSink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.
387 pages, Kindle Edition
First published January 1, 2014
40 people are currently reading
93 people want to read
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Displaying 1 - 14 of 14 reviews
November 24, 2014
It was ok. I did like the section Fried Chicken 101 and got some good information. However, I thought the recipes were remarkable similar to each other. By the time I got to the end of each grouping the biggest difference I noticed were the side dishes. I don't know why he needed 50 recipes when 10 would have covered the entire subject.
October 30, 2018
It was alright. I got a couple good looking recipes from this. There were also a lot that I’d never imagine eating, but who knows...somebody else might love the weird recipes.
May 22, 2020
This is THE.FRIED.CHICKEN.BOOK you gotta have in your home;if you are fried chicken fan(aren't we all??? C'mon !!! except if you are vegan) !!!! That's it !
May 18, 2023
If you like Fried Chicken you will love this book, just a really fun exploration of a famous dish!
August 6, 2014
About the Book:
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 Café’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 Authors:
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.
My Review:
My first instinct when I received this book in the mail so to start looking at it right away....BIG mistake! I was hungry at the time and this book with the pictures along with the recipes are so mouth watering and wanted to make all of it, right now. There is no way to put into words the magnitude of goodness that drips from the pages of the yummy looking recipes that line each page. If you want to learn how to make fried chicken or make yours better or would just like a change from the ordinary, this is the book for you.
The authors didn't leave you hanging, either they even included some great sounding side dishes to go along with that chicken. The authors also take you on the science trip behind what makes the best fried chicken. The pan you choose and how to cut up a whole chicken complete with pictures is also shown. These recipes are taken from restaurants and roadside diners throughout the nation, so you may even find a few of your favorites.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
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 Café’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 Authors:
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.
My Review:
My first instinct when I received this book in the mail so to start looking at it right away....BIG mistake! I was hungry at the time and this book with the pictures along with the recipes are so mouth watering and wanted to make all of it, right now. There is no way to put into words the magnitude of goodness that drips from the pages of the yummy looking recipes that line each page. If you want to learn how to make fried chicken or make yours better or would just like a change from the ordinary, this is the book for you.
The authors didn't leave you hanging, either they even included some great sounding side dishes to go along with that chicken. The authors also take you on the science trip behind what makes the best fried chicken. The pan you choose and how to cut up a whole chicken complete with pictures is also shown. These recipes are taken from restaurants and roadside diners throughout the nation, so you may even find a few of your favorites.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
June 22, 2014
“I LOVE my fried chicken. I mean really, really, really, really LOVE my fried chicken.” ---Foreword by Whoopi Goldberg
Fried chicken is a standard in most American home kitchens and is a speedy and uncomplicated meal to prepare. There has always been an ongoing debate as to which recipe is most superb regarding chicken dishes. In this fabulous cookbook, you will find the most descriptive delicious recipes for fried chicken and sumptuous side dishes to complete your breakfast, lunch, or dinner meal. In addition, the section ‘Fried Chicken 101’ shares fried chicken tips, which include brining, deep-frying, seasonings, and cooking oils to enhance your culinary education. Other chapters of the cookbook are ‘Southern Inspiration’, American Originals’, ‘Pacific Rim Flavors’, and ‘Sandwiches, Wings, Li’l Bits, and Special Diets’ to include many varieties of and ethnic flavor fried chicken pairing respective accompanying sides.
A few favorites I will attempt experimentation:
Southern Inspiration
Arnold’s Country Kitchen – Nashville, Tennessee
Fried Chicken, Braised Turnip and Collard Greens, Fried Green Tomatoes
Chicken wash includes Louisiana hot sauce and poultry seasoning
Jacques-Imo – New Orleans, Louisiana
Fried Chicken and Smothered Cabbage
Chicken wash includes worchestershire sauce, chopped parsley garnish
American Originals
Blackberry Farm – Asheville, North Carolina
Sweet Tea-Brined Fried Chicken
Marcus Samuelsson – Harlem, New York
Coconut Fried Chicken with Collards and Gravy
Pacific Rim
Maharlika’s – New York, New York
Kick-Ass Batterless Fried Chicken and Purple Waffles
Chicken seasoning includes smoked paprika and waffles include purple yam extract
Sandwiches, Wings, Li’l Bits, and Special Diets
Son of a Gun- Los Angeles, California
Fried Chicken Sandwich with Pickle Coleslaw and Red Rooster Aioli
Chicken has a honey, bay leaf, clove brine
Edit & The Wolf – New York, New York
Chicken Schnitzel and Dill Cucumber Salad
Each of these has their own special ingredients creating chicken recipes that explode with exciting zest and texture and are effortless to prepare in your own kitchen. I recommend any home chef to indulgence him or herself and include this superb cookbook of collective fried chicken techniques to their culinary bookshelf.
I received this book from the Blogging for Books reviewer program in exchange for an unbiased evaluation and opinion.
Fried chicken is a standard in most American home kitchens and is a speedy and uncomplicated meal to prepare. There has always been an ongoing debate as to which recipe is most superb regarding chicken dishes. In this fabulous cookbook, you will find the most descriptive delicious recipes for fried chicken and sumptuous side dishes to complete your breakfast, lunch, or dinner meal. In addition, the section ‘Fried Chicken 101’ shares fried chicken tips, which include brining, deep-frying, seasonings, and cooking oils to enhance your culinary education. Other chapters of the cookbook are ‘Southern Inspiration’, American Originals’, ‘Pacific Rim Flavors’, and ‘Sandwiches, Wings, Li’l Bits, and Special Diets’ to include many varieties of and ethnic flavor fried chicken pairing respective accompanying sides.
A few favorites I will attempt experimentation:
Southern Inspiration
Arnold’s Country Kitchen – Nashville, Tennessee
Fried Chicken, Braised Turnip and Collard Greens, Fried Green Tomatoes
Chicken wash includes Louisiana hot sauce and poultry seasoning
Jacques-Imo – New Orleans, Louisiana
Fried Chicken and Smothered Cabbage
Chicken wash includes worchestershire sauce, chopped parsley garnish
American Originals
Blackberry Farm – Asheville, North Carolina
Sweet Tea-Brined Fried Chicken
Marcus Samuelsson – Harlem, New York
Coconut Fried Chicken with Collards and Gravy
Pacific Rim
Maharlika’s – New York, New York
Kick-Ass Batterless Fried Chicken and Purple Waffles
Chicken seasoning includes smoked paprika and waffles include purple yam extract
Sandwiches, Wings, Li’l Bits, and Special Diets
Son of a Gun- Los Angeles, California
Fried Chicken Sandwich with Pickle Coleslaw and Red Rooster Aioli
Chicken has a honey, bay leaf, clove brine
Edit & The Wolf – New York, New York
Chicken Schnitzel and Dill Cucumber Salad
Each of these has their own special ingredients creating chicken recipes that explode with exciting zest and texture and are effortless to prepare in your own kitchen. I recommend any home chef to indulgence him or herself and include this superb cookbook of collective fried chicken techniques to their culinary bookshelf.
I received this book from the Blogging for Books reviewer program in exchange for an unbiased evaluation and opinion.
July 23, 2014
The very first "Awww... Thank You," began with the Fried Chicken 101 section. "Stuffed" full of tips, necessary utensils, techniques, cooking points, and so much more... I shared this section with my kids as soon as I began reading it.
Next I began browsing my way "across" America enjoying each of the restaurants history, owners, and menus. Ok, I didn't really get through each of these sections... the chicken "side-dishes" kept me bouncing back and forth across America... more like a ricocheting bullet.
Then I began marking the recipes we would be trying out. Not only are the recipes "user" friendly but the photo's screamed... Wait... try me! So I began sharing and talking with my family, what should we be trying first? Which of these should I mention in my review? Which of the sides will be for dinner tomorrow? And here's our list:
Arnold's braised turnip and collard greens (page 42)
Hattie B's velvety mashed potatoes (page 49)
Loveless Cafe's hash brown casserole (page 61)
Vanessa's red beans and rice (page 109)
Mary Mac's Tea Room tomato pie (page 117)
Popeye's buttermilk biscuits (page 159)
Wait, the sides are important to every down home good, tasty, and satisfying chicken meal... but what about the fried chicken, after all it is the featured guest of honor...
Charles Gabriel's pan fried chicken (page 57)
Ray Boom Boom's hard fried chicken (page 97)
Martha Lou's fried chicken (page 135)
Fuller's Ma'Ono's Hawaiian fried chicken (page 200)
Next came the bonus section... the Master Frying Chart... fingertip layout for quick access cooking... loved it! Finally, the yum taste testing began. At the time of this posting we planned at least one fried chicken meal a week... what's on our "fry-off" for this week? Martha Lou's fried chicken with Hattie B's velvety mashed potatoes...
From our table to yours, Enjoy...
MrsK http://mrskbookstogo.blogspot.com/
Next I began browsing my way "across" America enjoying each of the restaurants history, owners, and menus. Ok, I didn't really get through each of these sections... the chicken "side-dishes" kept me bouncing back and forth across America... more like a ricocheting bullet.
Then I began marking the recipes we would be trying out. Not only are the recipes "user" friendly but the photo's screamed... Wait... try me! So I began sharing and talking with my family, what should we be trying first? Which of these should I mention in my review? Which of the sides will be for dinner tomorrow? And here's our list:
Arnold's braised turnip and collard greens (page 42)
Hattie B's velvety mashed potatoes (page 49)
Loveless Cafe's hash brown casserole (page 61)
Vanessa's red beans and rice (page 109)
Mary Mac's Tea Room tomato pie (page 117)
Popeye's buttermilk biscuits (page 159)
Wait, the sides are important to every down home good, tasty, and satisfying chicken meal... but what about the fried chicken, after all it is the featured guest of honor...
Charles Gabriel's pan fried chicken (page 57)
Ray Boom Boom's hard fried chicken (page 97)
Martha Lou's fried chicken (page 135)
Fuller's Ma'Ono's Hawaiian fried chicken (page 200)
Next came the bonus section... the Master Frying Chart... fingertip layout for quick access cooking... loved it! Finally, the yum taste testing began. At the time of this posting we planned at least one fried chicken meal a week... what's on our "fry-off" for this week? Martha Lou's fried chicken with Hattie B's velvety mashed potatoes...
From our table to yours, Enjoy...
MrsK http://mrskbookstogo.blogspot.com/
July 12, 2014
This month I was fortunate to obtain an awesome Cookbook which had me in the kitchen checking my available ingredients within the hour of receiving it! Although I consider myself a pretty decent cook, my Northern roots always leaves me wondering what is the best Fried Chicken recipe and where can I get it ? Having never traveled down South, I depended on others and the cooking shows to lead the way. The book "Fried and True" by Lee Brian Schrager and Adeena Sussman immediately transport you down to Georgia, New Orleans and beyond...all the way to Senegal! Expecting great recipes from the deep South was a given. Realizing that Fried Chicken is enjoyed in other areas outside the United States, not so much! In this book, which is not encylopedic in size, it packs a punch with 50+ great recipes. It is big enough! The recipes are clear and concise, ingredients listed are readily available in most local markets and the illustrations will have you wanting to stock your freezer with Chicken, Chicken and yes even more Chicken!
If you like Buttermilk, it is in there. If you want an Asian flair, you get it. There are even recipes for a few restaurant chain favorites! You also will get some biscuit, marinades, coleslaw, and salad recipes to pair up with these favorite dishes. How cool is that?? My goal is to begin with recipe #1 and keep it going till I reach the last page. After all, can a girl really get too much Fried Chicken?? Try this book, your family and friends will love you!
"I received this book from Blogging for Books for this review."
If you like Buttermilk, it is in there. If you want an Asian flair, you get it. There are even recipes for a few restaurant chain favorites! You also will get some biscuit, marinades, coleslaw, and salad recipes to pair up with these favorite dishes. How cool is that?? My goal is to begin with recipe #1 and keep it going till I reach the last page. After all, can a girl really get too much Fried Chicken?? Try this book, your family and friends will love you!
"I received this book from Blogging for Books for this review."
June 13, 2014
A cookbook for the fried chicken lover
I love fried chicken so of course I purchased FRIED AND TRUE. There are enough variations of fried chicken in this cookbook to last a good long time.
I do wish I had purchased the hardcopy rather than the Kindle version in this case. The pictures are small on the Kindle and I'd like to be able to see them full-size.
Another small minus: the captions are switched on a few of the pictures but it's easy to figure out which caption goes where.
The recipes mostly come from the South, with a few on the West coast. I would have liked to have seen some from the Midwestern states or more of the Heartland. I know of at least two GREAT chicken places in the Denver area - Wishbone Restaurant around since 1963 and White Fence Farm around since 1973.
If you love fried chicken in all its variations, this cookbook is for you. And I like, that for the most part, the ingredients are easy to find. There are a few more exotic recipes and the book lets you know where you might find the ingredients.
I love fried chicken so of course I purchased FRIED AND TRUE. There are enough variations of fried chicken in this cookbook to last a good long time.
I do wish I had purchased the hardcopy rather than the Kindle version in this case. The pictures are small on the Kindle and I'd like to be able to see them full-size.
Another small minus: the captions are switched on a few of the pictures but it's easy to figure out which caption goes where.
The recipes mostly come from the South, with a few on the West coast. I would have liked to have seen some from the Midwestern states or more of the Heartland. I know of at least two GREAT chicken places in the Denver area - Wishbone Restaurant around since 1963 and White Fence Farm around since 1973.
If you love fried chicken in all its variations, this cookbook is for you. And I like, that for the most part, the ingredients are easy to find. There are a few more exotic recipes and the book lets you know where you might find the ingredients.
December 17, 2015
OK, I don't eat much fried chicken, but then no one's been cooking it for me! These recipes have inspired me to start cooking some for myself. With very few exceptions I will cook my way through this cookbook. There are all kinds of fried chicken recipes from all kinds of restaurants from around the country. The occasional recipes for side dishes will also be on my list. From hash browns and coleslaw to biscuits and Swiss Chard Salad. I'll be cooking for a good long time.
Finally, the book is filled with stories of all the restaurants and chefs that shared their recipes. I feel a road trip coming on!
Finally, the book is filled with stories of all the restaurants and chefs that shared their recipes. I feel a road trip coming on!
September 19, 2015
If you love fried chicken, you will love this book. Pics all over the place, plus some nice backstory on several famed chicken restaurants all over the US. Plus, Wylie Dusfresne's take on Popeye's chicken and biscuits. Plus, Keralan fried chicken with cardamom waffles. Plus, Son of a Gun's fried chicken sandwich. It goes on and on - with delicious sides!
July 29, 2014
Very useful. Considering purchasing.
October 12, 2014
I foresee a LOT of fried chicken in our future. Yum! A great cookbook with an amazing variety of recipes from popular chefs all over the country.
November 16, 2014
All types from southern to Asian. A lot of chicken and all fried. Includes just a few sides too. Not being a big fan of fried food, I was curious to browse.
Displaying 1 - 14 of 14 reviews