Ain't Nobody Here but us Chickens
If someone told me to buy a cookbook that only discussed one ingredient, I would have told them they were crazy. I would have scoffed at the idea that a whole book could be designated for one type of food, cooked one way and still be relevant and innovative. This is that book. This book is great. There is so much more to Fried Chicken than I ever imagined. After the introduction (Great for seeing how to cut up a chicken for proper frying, descriptions, definitions, explanations, smoke points...this section has got it all!) author Rebecca Lang has broken the book down into 3 sections: Skillet Fried, Deep Fried and Combination Fried (cooking the chicken prior to frying). The best part of Fried Chicken is that it is so much more than just Southern Fried Chicken (not to worry, there is an amazing recipe for that in here too!), There are versions of friend chicken from around the globe, and all the sauces that accompany them! Think Saigon Street Wings, Mexican Lime Fried