Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic
An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes--including classic Southern, globally influenced, and skillet- and deep-fried variations.
Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.
parts, sliced 1 tablespoon ancho chile powder 1 tablespoon plus � teaspoon salt 1¼ pounds chicken tenders (about 12 tenders) Peanut oil, for frying 4 cups all-purpose flour 2 teaspoons ground cumin 2 teaspoons ground coriander 1 (5-ounce) can evaporated milk 1 egg 1 tablespoon adobo sauce � teaspoon ground white pepper � teaspoon dried oregano 12 (6-inch) corn tortillas Shredded purple cabbage, for serving Crumbled Cotija, for serving Lime wedges, for serving Sour cream, for
chicken tender in the first flour mixture, dip in the evaporated milk mixture, and dredge in the second flour mixture. Depending on the size of your fryer, you may need to fry in two batches. Once all of the tenders have been coated, carefully place them in the hot oil. Fry for 5 to 7 minutes, or until golden brown and juices run clear. Maintain a frying temperature of 330°F to 340°F at all times. Drain the chicken on the wire rack. Place one tender on each corn tortilla and top with cabbage and
you’re hooked. She broils hers and, of course, I fry these, but either way, they’re addictive. Diet Coke just won’t do here. Buy the classic. SERVES 4 TO 6 1 cup Coca-Cola � cup plus 2 tablespoons freshly squeezed lime juice 1½ cups firmly packed light brown sugar 3 jalapeños, finely chopped, plus 2 jalapeños, sliced, for serving 3¾ to 4 pounds chicken wings, wing tips removed and cut in half at the joint Vegetable oil, for frying Zest from 1 lime 2 cups all-purpose flour 1 teaspoon salt
Chicken Roasted and Fried Chicken Smoked and Fried Chicken Sweet and Tangy Fried Chicken Tom’s Fried Chicken West African Fried Chicken with Sautéed Onions and Peppers Chicken, cut into 16 to 20 pieces Brazilian Fried Chicken Chicken, halved Cornmeal-Crusted Chicken with White Barbecue Sauce Chicken, whole Turkey-Style Whole Fried Chicken Chicken breasts, boneless, skinless Beer-Battered Chicken Sandwich Chicken Milanesa with Chimichurri Homemade Orange Chicken Tempura Bites with
sherry and salt and cook for 1 minute. Serve the gravy over the chicken and top with reserved bacon. NATHALIE’S FRIED CHICKEN WITH CREAM GRAVY There are two women who have guided me down the path of fried chicken passion: my grandmother and Nathalie Dupree. Nathalie is my mentor, close friend, cheerleader, confidante, and a driving force in my life. I don’t think I would be immersed in the world of food without her. This recipe is from Nathalie’s book Southern Memories. She covers her chicken