Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
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Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
PDF Ebook Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
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.
Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang - Amazon Sales Rank: #258073 in Books
- Brand: Lang, Rebecca
- Published on: 2015-05-26
- Released on: 2015-05-26
- Original language: English
- Number of items: 1
- Dimensions: 8.27" h x .63" w x 7.27" l, 1.25 pounds
- Binding: Hardcover
- 132 pages
Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang Review “There is no better guide to take us on this journey of bubbles, sizzles, and perfectly crisped birds than Rebecca Lang. She has tested every recipe with precision and patience, and it shows in every delicious bite: each page of this cookbook brings you a step closer to fried-chicken perfection.” —Nathalie Dupree, author of Mastering the Art of Southern Cooking
About the Author REBECCA LANG is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is the author of Southern Living's Around the Southern Table, which appeared on QVC and sold 3,600 copies in 6 minutes. She is also the author ofQuick-Fix Southern, Mary Mac's Tea Room, and Southern Entertaining for a New Generation. She has appeared on Fox & Friends Weekend, WGN America's Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised Southern Living food segments and in publications such as the Wall Street Journal, the Atlanta Journal-Constitution, the Washington Post, the Houston Chronicle, Wine Enthusiast, FoxNews.com, The Daily Meal, Glamour, and Fitness. She serves as a contributing editor for Southern Living and myrecipes.com, teaches cooking classes across America, and is the spokesperson for Georgia's official vegetable, Vidalia onions.
Excerpt. © Reprinted by permission. All rights reserved. Ask ten different people to brainstorm on the phrase “fried chicken,” and you’ll get ten different answers. Fried chicken can be comforting or decadent, nostalgic or exhilarating, an everyday staple or special-occasion fare. It can be classic, edgy, spicy, soothing, festive, homespun, extravagant, thrifty—and many things in between. Very few foods are deserving of such wide-ranging and emotional descriptions. For one thing, nearly everyone has experienced fried chicken at some point in his or her life. Fried chicken is universal—served in almost every country around the globe. Each culture has its own spin on the basic equation—take poultry, fry it in fat until golden and succulent—which means there are countless recipe variations from which to choose. For me, no food elicits such happy memories as golden, crispy, tender, juicy fried chicken. I grew up in the American South, and in my family, fried chicken was considered a staple, not excess. It wasn’t a Sunday if my grandmother Tom’s perfectly crisped chicken was not already on the table when we got to her house for our midday meal. It was her cast-iron skillet filled with fried chicken that first taught me how comfort and love could be tasted and shared without saying a word. For anyone who calls the South home—or even those who merely stopped by for a visit—fried chicken is transporting. It immediately delivers a sense of home, no matter where you eat it. That said, Southerners certainly weren’t the first to fry chicken. Name a country and very likely fried chicken is part of its cuisine. I’m convinced I could fry for a lifetime and still discover new ways to prepare fried chicken, one of the world’s favorite foods. It’s a crunchy and comforting journey, no matter where you choose to start. The Story of Fried Chicken Food historians have demonstrated that fried chicken appears in several ancient cuisines from around the world. It seems that as long as chickens have existed, someone was ready to fry them. Though the exact origins of the domesticated chicken are still debated, many historians trace its lineage back thousands and thousands of years. And there are plenty of centuries-old fried chicken traditions, most notably from China, India, the Middle East, Italy, France, and Spain. In other words, fried chicken has been around since long before we started enjoying it in America. The South undoubtedly has the strongest fried chicken tradition in the United States. Raising chickens was inexpensive and there was no shortage of rendered fat, so fried chicken was naturally found on Southern tables, even in the toughest of times. It was during the nineteenth century that fried chicken was established as a staple on tables across the South. But even as a staple, the preparation of chicken evolved. Younger birds were used, deep frying became a popular cooking method, and slaves who cooked in Southern kitchens added wonderful spices like curry, which had not been common in the South before the slaves’ arrival. Today, fried chicken still holds its own, seemingly impervious to new cooking fads and food trends. Sure, there are plenty of upscale restaurants doing dressed-up versions of the dish—but there are just as many down-home establishments cooking fried chicken the classic and simple way like I remember it from Tom’s table. I love that there are families like mine where fried chicken is a weekly occurrence. I am a firm believer that fried chicken is here to stay. It is timeless, and a favorite in kitchens around the world. Living, breathing, and eating all things fried chicken to create the recipes in these pages would not only make my grandmother Tom proud, but the process has also opened my eyes and my table to a new realm of the world’s favorite food. My hope is that you’ll also discover new and exciting flavor combinations, techniques, and serving ideas that will become regulars at your family table for years to come.----------------------------------------Sweet and Tangy Fried Chicken4 cups apple juice 1⁄3 cup kosher salt 2 red chile peppers, sliced 1 white onion, sliced 2 cups ice 1 chicken (about 2 pounds, 12 ounces), cut into 10 pieces (see page 7) Lard, for frying 2 cups Southern self-rising flour, homemade (page 17) or store-bought (such as White Lily brand) 2⁄3 cup sorghum flour 11⁄4 teaspoons ground chipotle chile powder 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 1 cup milk 1 egg Every now and then I land on a dish with a seemingly magical combination of spice, sugar, and zing—a dish where every bite ignites a spark of pure eating pleasure. I maintain that this is one of those dishes. When I want to bring a tangy, sour note to the flavor party, I like to serve the chicken with spicy pickled okra or pickled cherry peppers on the side. Look for sorghum flour in specialty grocery stores or gluten-free sections of larger markets. Serves 6 To make the brine, in a small saucepan, combine the apple juice and kosher salt, bring to a simmer over medium heat, and cook for about 10 minutes, or until the salt is completely dissolved. Add the chile peppers and onion. Remove the saucepan from the heat and add the ice. Let the brine sit until cooled and the ice has melted, about 10 minutes. Combine the brine and the chicken in a large bowl, submerging the meat. Cover and chill for 12 hours.Remove the chicken from the brine and place on a paper towel–lined plate, discarding the brine. In a deep fryer or large, deep stockpot, heat the lard over medium-high heat to 365°F. It should be 3 inches deep when melted. Set a wire rack over a rimmed baking sheet. In a bowl, whisk together the self-rising flour, sorghum flour, 1 teaspoon of the chile powder, the salt, and pepper and in a second bowl, the milk, egg, and remaining 1⁄4 teaspoon of chile powder. Dredge each chicken piece in the flour, dip in the milk mixture, and dredge in the flour again. Once all of the pieces are coated, carefully place them in the hot oil. Depending on the size of your fryer, you may need to fry in two batches. Fry for 13 to 15 minutes, or until dark brown and juices run clear. Maintain a frying temperature of 325°F to 340°F. Drain the chicken on the wire rack.
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Most helpful customer reviews
7 of 8 people found the following review helpful. Great range of recipes By garfsgirl The author begins with an informative chapter on the basics of fried chicken. She reviews topics such as selecting the chicken, being safe while frying, the different fats used in frying (including smoke points), tips for frying, and needed ingredients. I have to note that she recommends using Southern flour to fry chicken (or you can make your own batch with cake flour and all-purpose flour). The book is separated into three kinds of recipes: skillet fried, deep fried, and combination fried (when chicken is pre-cooked before being fried). I thought the author included a wide range of recipes that would appeal to different taste buds. They range from the basic fried chicken recipes, Southern recipes, to even different ethnic recipes (such as Asian, Indian, Latin American). If the recipe calls for a condiment (dipping sauces) or side dishes (salsa, waffle), the author includes the recipe for it. About half of the recipes are accompanied by a photo and of course, everything looks delicious. I tried three basic recipes: Tom's Fried Chicken, Camden's Favorite Chicken Fingers, and Homemade Orange Chicken. The chicken fingers and orange chicken were just okay but I think it was due to my frying technique (couldn't keep oil temperature steady) rather than the recipe. The accompanying orange sauce recipe was actually very delicious. The results for the fried chicken recipe were mixed. Half of my taste testers thought it was too salty while the other half thought it was fine. I think it just depends on your taste preferences. I will definitely try some more recipes again but will have to keep a steady oil temperature. I think it's best to use an electric skillet or a deep fryer, like the author did, so my results will look just like the pictures!* I received a free copy from NetGalley in exchange for an honest review.
1 of 1 people found the following review helpful. a comphrensive guide to fried chicken By Lenoire Two little words that bring happiness, joy, love, and excitement to my heart. No, it's not "love you" from my significant other, but the words "fried chicken" when I ask what is for dinner. When I was given the opportunity to read the cookbook for my blog, I jumped for joy. I have tried cooking fried chicken in different ways before, dredge in flour, covered in panko, sprinkled with black pepper and even saturated with beer batter. As soon as I cracked opened the book I realized I was in a different level when I saw there was three types of frying - skillet, deep frying and combination. Combination frying? I had never heard of it but oh, how the recipes look so enticing and delicious!The cookbook is packed with over 50 family friendly recipes. The Southern classic takes a global trot around the world with ethnically inspired flavors such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce along with mainstay recipes such as Buttermilk Fried Chicken, Chicken Fingers and Gluten-Free Southern Fried Chicken. Most of the recipes are beautifully photographed in color. The instructions are clear and concise and easy to understand. The author also includes the recipes for all sauces and sides (if included) as a separate recipe. Which is nice, because I really wanted to make the chicken and waffles but I am a more of a frozen or mix type of gal than making it from scratch. In the beginning, Rebecca Lang spends some time explain smoking points of fats, types of chicken and even how to cut, wash and prepare the chicken. The cookbook is a comprehensive guide for how to make the fried goodness.I think no matter how hard I want to cook every recipe like in Julia and Julia, it might be best if I don't otherwise I may not even fit into my fat pants. I didn't try an exact recipe from scratch but I used some of the recipes as inspiration for my own cooking. I never knew adding a bit of curry powder in the flour would add a nice complex flavor to the chicken. This book is a definite treat for anyone who loves fried chicken or likes to experiment with new flavors.Disclosure - I received this book for free to provide my honest opinion.
1 of 1 people found the following review helpful. Best Fried Chicken I've Ever Eaten! By Casey Fried chicken has always been one of those dishes that has intimidated me. With all the different steps of coating and frying my assumption was that it would be too much work.Enter Fried Chicken by Rebecca Lang. This cookbook is a beautiful guide to step by step directions of how to make perfect and delicious fried chicken. The photos of golden brown chicken drew me in and motivated me to give it a try.The first recipe I tried was Spicy Honey Chicken. Lang suggested buying a natural organic whole chicken and cutting it into 10 pieces. I had never done that before, but her photos and written instructions made it very simple. I was very proud of myself when, after only a few minute, I had a bowl full of chicken and nothing but a carcass on my cutting board.One reason I think I always assumed that home fried chicken could never be as good as restaurant fried chicken is because my mother's always came out a bit dry. Well, it turns out that to have moist chicken meat with a crispy coating, you need to brine the chicken for at least six hours before cooking it. Lang includes a very easy brine that only took a few minutes to make and made the chicken incredibly moist when cooked.The spices she included in the coating were easy to procure and complimented the natural flavor of the chicken. The only change I would make to her instructions is to mix the dry ingredients in a bowl and then pour into cake tins so that there is a broad flat surface to work with when coating the chicken.When frying the chicken I added about five inches of oil in a stock pot to ensure that the chicken was properly submerged. We didn't have a proper thermometer so we kind of winged it on that end and just kept the heat source on high. We put about four equal sized pieces in at a time to keep the heat of the oil from dropping too quickly and followed Lang's instructions of about 12 minutes per batch. It took us four batches to fry about 4.5 lbs of chicken (I bought some additional legs and thighs). What came out of that fryer was golden deliciousness.There were six of us for dinner that night and everybody raved about how amazing the chicken was. People were literally running their fingers along the empty serving dish to lick up the remaining spicy honey sauce that accompanies the recipe. The southern biscuits that came with the recipe were also really easy to make even thought I've never made biscuits from scratch before.This cookbook will definitely keep a prominent position on my shelf and serve for more dinner party inspiration.I received this book from Blogging for Books for this review.
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Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
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Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic, by Rebecca Lang
