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Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic

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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, Sout 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.


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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, Sout 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.

30 review for Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic

  1. 5 out of 5

    Franci

    #3 of 2021 I can't wait to try out these mouthwatering recipes! #3 of 2021 I can't wait to try out these mouthwatering recipes!

  2. 5 out of 5

    Sue

    I love chicken, full stop! These recipes in here has given me plenty of ideas to cook for my family. My son especially loves chicken and would eat it everyday. We all know how versatile chicken can be, and these recipes just feed my imagination, I would be able to cook some of these in my slow cooker so I am looking forward to adapting some of them that way. The drumsticks especially is the first ones I am going to try, I love spicy. The book is well set out and something that anyone could follow q I love chicken, full stop! These recipes in here has given me plenty of ideas to cook for my family. My son especially loves chicken and would eat it everyday. We all know how versatile chicken can be, and these recipes just feed my imagination, I would be able to cook some of these in my slow cooker so I am looking forward to adapting some of them that way. The drumsticks especially is the first ones I am going to try, I love spicy. The book is well set out and something that anyone could follow quite easily in the kitchen. Great to have some fresh idea. I would like to thank Ten Speed Press via net galley for my copy

  3. 5 out of 5

    Jillyn

    One of my absolute favorite things to eat is fried chicken. I grew up on it, since I'm not overtly fond of beef and it's something that I could pretty much eat every day without getting sick of it. When I found this book, a cookbook dedicated to just fried chicken, I knew I had to read it. I was definitely not disappointed! This book is separated into chapters in order of cooking technique, which I think is a pretty effective way of doing so. It makes it easy to find the right recipe for your moo One of my absolute favorite things to eat is fried chicken. I grew up on it, since I'm not overtly fond of beef and it's something that I could pretty much eat every day without getting sick of it. When I found this book, a cookbook dedicated to just fried chicken, I knew I had to read it. I was definitely not disappointed! This book is separated into chapters in order of cooking technique, which I think is a pretty effective way of doing so. It makes it easy to find the right recipe for your mood depending on what you want to cook at that moment. These pages are jam packed full of tips which I found extremely useful; as much as I love fried chicken, I very rarely make it for myself so I can use all the help and hints that I can get. The beginning of this cookbook has a really nice introduction that includes how to cook, clean, and cut chickens, complete with step by step pictures. Speaking of pictures, the photography for Fried Chicken is simply awesome. I had to have chicken the day I got this, because the pictures definitely make you crave the salty, crunchy deliciousness that is fried chicken. There are a lot of pictures in this book, which is really helpful and important to me because I like knowing how my final product should look. There's also a really wide variety included here. Initially, I did wonder how a book dedicated to one classic dish would be, variety wise. But rest assured, this book includes recipes from all over the United States, and all over the world too. There's something here for everyone (everyone who eats meat, that is), from those who want an untouched classic chicken, to those who want plenty of spice or bold flavors. Lang has got you covered! There are also recipes included for different flour blends, sauces, and breads so that your meal can be completely made from scratch, which I find pretty nifty. Honestly, I would make all of the recipes in this book, but I will highlight a few of the best sounding ones. The ones that I'm most eager to try include West African Fried Chicken with Sautéed Onions and Peppers, Fried Chicken Skins with Lime Mustard Drizzle, and Chicken Kara-Age. I'd recommend this book to anyone who loves fried chicken, be you a beginner or a master cook. This to me conjured up images of summer picnics and cookouts, so for me this is a must-buy before the 4th of July, no rhyme intended. I received a copy of this book in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.

  4. 4 out of 5

    Jackie

    I liked the way the recipes had the same organization, and repeated tips. The introduction of the book also had lots of tips for materials and tools. Nice pictures.

  5. 4 out of 5

    Jenn Ballmann

    This book was sent to me for review by Ten Speed Press through the Blogging for Books program. As always, all opinions are my own. So it pains me to admit this, but I make terrible fried chicken. That's something no self-respecting Southern girl should ever have to admit, but it's true none the less. Something always manages to go wrong with my chicken. I over cook it, under cook it, the batter falls off, or isn't crispy enough. For whatever reason I just can't seem to get it right. The good news This book was sent to me for review by Ten Speed Press through the Blogging for Books program. As always, all opinions are my own. So it pains me to admit this, but I make terrible fried chicken. That's something no self-respecting Southern girl should ever have to admit, but it's true none the less. Something always manages to go wrong with my chicken. I over cook it, under cook it, the batter falls off, or isn't crispy enough. For whatever reason I just can't seem to get it right. The good news is that I'm finally going to do something about my lack of fried chicken making skills. I managed to get my hands on a copy of Rebecca Lang's new book, Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic (courtesy of the publisher.) The first chapter in the book, aptly titled Fried Chicken 101, covers how to select the best chicken, what oils to use, the best methods for draining grease (paper towels are not it), and a whole host of other helpful tips and tricks. This chapter alone helped me pin-point some of the mistakes I've been making, so I'm already off to a great start at improving my technique. The recipes in the book are divided up into three chapters based on cooking technique: Skillet Fried, Deep Fried, and Combination Fried and cover so much more than your typical Southern Fried Chicken. There are a whole host of recipes from around the world including Thai-Style Drumsticks with Sweet Chile Sauce (p58), Mexican Lime Fried Chicken Tacos (p77), Chinese-style Homemade Orange Chicken (p81), Latin Fried Chicken with Smokey Ketchup (p108), and West African Fried Chicken with Sautéed Onions and Peppers (p111). What I enjoyed most were the twists on the classic fried chicken I grew up with Sweet Tea-Brined Fried Chicken (p25) and Sorghum Pecan Skillet Chicken (p50) are at the top of the list for recipes I want to try first, and I was impressed that there was even a Gluten-Free version of the Classic Southern Buttermilk Fried Chicken. I know I'll be trying that out with my parents at some point. This book was everything I was hoping for and more. The photographs are mouth-watering and the recipes go well beyond the basics we all grew up with. As soon as temperatures cool off a bit I'll be diving right in to this book. It's one of the few cookbooks in my collection I know I'll be cooking my way through as time allows.

  6. 5 out of 5

    Lis K

    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 (wh 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.

  7. 4 out of 5

    Lady Donato

    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 (wh 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!

  8. 4 out of 5

    Pattie Tierney

    Two words: fried chicken. Need I say more? Honestly, who doesn't salivate upon hearing these two words? Equally delicious is Rebecca Lang's book on the subject. The Bible of fried chicken, this book covers everything from chicken basics, such as selecting chicken, properly cutting up a chicken, how to fry (an electric skillet or deep fryer is a must in order to maintain the proper cooking temperature), types of oils (and the various smoking points) and frying safety, to taste tempting recipes, t Two words: fried chicken. Need I say more? Honestly, who doesn't salivate upon hearing these two words? Equally delicious is Rebecca Lang's book on the subject. The Bible of fried chicken, this book covers everything from chicken basics, such as selecting chicken, properly cutting up a chicken, how to fry (an electric skillet or deep fryer is a must in order to maintain the proper cooking temperature), types of oils (and the various smoking points) and frying safety, to taste tempting recipes, to the sauces and sides that enhance. (The Orange Sauce is heavenly). The book is separated into three parts - deep fried, skillet fried, and combination fried (pre-cooked before brief frying) to allow you to choose the method that works best for you. More than just a book on Southern fried chicken, here you will also find recipes for ethnic varieties such as Asian, Indian, and Latin American. Think Chinese Lollipop Wings, Korean Fried Chicken, and Saigon Street Wings (worth the price of the book alone). (Also included is a gluten-free recipe for fried chicken for those in need of such.) Using this book of fifty plus family-friendly recipes for more varieties of fried chicken than you ever thought you could imagine, you will be shocked at the restaurant quality dishes that will be coming out of your kitchen. Add to the fact that they are beautifully photographed and instructions concise and clear. This is more than a cookbook, it is a must-have, comprehensive guide for anyone who wants to prepare and enjoy a delicious plate of fried chicken. Disclaimer: I received a free copy of this book from Blogging for Books in exchange for an honest review.

  9. 4 out of 5

    Tina

    I am a sucker for fried chicken but rarely eat it. It’s so tasty….but I have to keep health issues in mind so….if I am going to indulge, go all out, right?! This isn’t a great opener to review a cookbook but c’mon….as responsible adults we know fried food doesn’t need to be on the menu every week. Fried chicken is a comfort food for me. If it’s done correctly it’s moist, flavorful and you eat more than you should. This book is dedicated to lovely fried chicken ……mmmmmmmmmm. Chicken and waffles I am a sucker for fried chicken but rarely eat it. It’s so tasty….but I have to keep health issues in mind so….if I am going to indulge, go all out, right?! This isn’t a great opener to review a cookbook but c’mon….as responsible adults we know fried food doesn’t need to be on the menu every week. Fried chicken is a comfort food for me. If it’s done correctly it’s moist, flavorful and you eat more than you should. This book is dedicated to lovely fried chicken ……mmmmmmmmmm. Chicken and waffles has become very popular lately, have you noticed that? First time I ever heard of it was at Ft Stewart Army post and now I see it in frozen sections at Costco and on menus. The version in this book doesn’t use frozen waffles, you make them from scratch. I’ve never tried that combo but I am always willing to try something once. This cookbook has great photos that accompany most of the recipes. Gets your mouth watering. The Mexican-Lime Fried Chicken Tacos are certainly on my wish list. There are several traditional type chicken recipes but there are also a good sampling of Indian, Asian and Spanish takes on this traditional Southern fare. Included are recipes for condiments, sauces and side dishes. Overall I would give this specialty cookbook an A+

  10. 4 out of 5

    Tammy G.

    We LOVE chicken! But, alas, I can't seem to cook chicken and especially fried chicken well at all. So, I was SO happy to receive this book, Fried Chicken: Recipes for the Crunchy, Comfort-Food Classic by Rebecca Lang. Ms. Lang begins the book with the basics: different oils to use, different types of flours and the parts of a chicken. This is a great introduction! This is a smallish hardback book that is filled with some mouth watering chicken recipes. My favorite recipe is on page 53, Camden's Fa We LOVE chicken! But, alas, I can't seem to cook chicken and especially fried chicken well at all. So, I was SO happy to receive this book, Fried Chicken: Recipes for the Crunchy, Comfort-Food Classic by Rebecca Lang. Ms. Lang begins the book with the basics: different oils to use, different types of flours and the parts of a chicken. This is a great introduction! This is a smallish hardback book that is filled with some mouth watering chicken recipes. My favorite recipe is on page 53, Camden's Favorite Chicken Fingers. Oh!My! Move over Chick-Fil-A! These chicken fingers are so delicious and were easy to make. Now these are fried in oil on top of the stove. There is even a wonderful recipe for Buttermilk Biscuits on page 74. And a recipe for Hot Honey Sauce on the opposite page so that you can make your own chicken and biscuits. The pictures are so nice and colorful (actually mouth watering!). Most of the chicken recipes are either skillet fried or deep fried. A lovely cookbook! Chock full of chicken recipes! This Fried Chicken cookbook makes a wonderful gift for that cook on your list! *This cookbook was provided for review by Waterbrook/Multnomah*

  11. 5 out of 5

    FabulousRaye

    I received an e-copy of this book from netgalley for review purposes. My late partner Daddy Bunny lived in Memphis for several years with his then-wife. When he moved back to Ohio and met me, he brought with him his love of Southern food. In the years we were together, I tried to perfect various Southern dishes that he enjoyed. I think I did okay for a Midwestern Eurasian woman. By the time he died, he said my fried chicken was as good as Southern fried chicken. Anyhow, back to the book. This is a I received an e-copy of this book from netgalley for review purposes. My late partner Daddy Bunny lived in Memphis for several years with his then-wife. When he moved back to Ohio and met me, he brought with him his love of Southern food. In the years we were together, I tried to perfect various Southern dishes that he enjoyed. I think I did okay for a Midwestern Eurasian woman. By the time he died, he said my fried chicken was as good as Southern fried chicken. Anyhow, back to the book. This is a pretty good book on various recipes for friend chicken. The author goes into what flours, fats, chickens, and brine to use. I thought she was pretty knowledgeable. I personally would disagree about using table salt, but that's that personal preference. There are also recipes for sauces and a few for sides like biscuits or slaw. I do realize that the shape and format I received the e-copy in was an uncorrected proof. BUT, I really hope it's fixed for publication. It was screwy and all over the place. It was kinda annoying to deal with.

  12. 4 out of 5

    Sarah

    Clearly the Author loves Fried Chicken as this book was written with a lot of heart. She mentions her Grandfather in the beginning and it's clear this is a labor of love. That said there are three things I look for in every cookbook: pictures, steps, and ingredients. The front half of this book didn't have enough pictures. The second half included more pictures. Pictures always inspire me as they show me what it should and could look like. Second steps, each step was clearly laid out and separat Clearly the Author loves Fried Chicken as this book was written with a lot of heart. She mentions her Grandfather in the beginning and it's clear this is a labor of love. That said there are three things I look for in every cookbook: pictures, steps, and ingredients. The front half of this book didn't have enough pictures. The second half included more pictures. Pictures always inspire me as they show me what it should and could look like. Second steps, each step was clearly laid out and separated from the step before a decided plus. Lastly ingredients, this book is not for the novice cooker (aka me), the ingredients are often rare and unknown. I would say this cookbook is inspiring but would reserve it's practicality to already stocked kitchens. I received a copy of this book through the blogging for books program in exchange for this review.

  13. 4 out of 5

    Marina

    ARC provided by the publisher via NetGalley in exchange for an honest review. A nice, eclectic collection of fried chicken recipes from various cultures. A good introduction to the book that illustrates the different ways a whole chicken can be broken down for the recipes in the book. The author also gives suggestions for the best ways to prepare the chicken prior to starting the recipe and what she has found to be the type of chicken (free range, organic, etc.) to get the most flavorful recipe. ARC provided by the publisher via NetGalley in exchange for an honest review. A nice, eclectic collection of fried chicken recipes from various cultures. A good introduction to the book that illustrates the different ways a whole chicken can be broken down for the recipes in the book. The author also gives suggestions for the best ways to prepare the chicken prior to starting the recipe and what she has found to be the type of chicken (free range, organic, etc.) to get the most flavorful recipe. I found several recipes that looked promising and will try them out in the future. The multi-step ones that take a significant amount of time are intriguing and will be included in my experiments.

  14. 5 out of 5

    Katrina Roets

    It's been a while since I've sat down with a cookbook and simply drooled. I did that with this one. How can you not love fried chicken in all of its varieties? I honestly don't know and I'm so glad that Ben requested that I pick this book for review. I loved the opening section with all of its tips, tricks, and information. I appreciated the fact that if a recipe called for a side, the author included that recipe as well. The pictures all looked incredibly delicious and I am looking forward to m It's been a while since I've sat down with a cookbook and simply drooled. I did that with this one. How can you not love fried chicken in all of its varieties? I honestly don't know and I'm so glad that Ben requested that I pick this book for review. I loved the opening section with all of its tips, tricks, and information. I appreciated the fact that if a recipe called for a side, the author included that recipe as well. The pictures all looked incredibly delicious and I am looking forward to many delicious fried chicken dinners over the coming years. Want to add this book to your shelf? I don't blame you! It's full of yummy!

  15. 4 out of 5

    Jessica

    Who would have thought you could have an entire cookbook devoted to fried chicken?! Rebecca Lang starts off with some really helpful information about frying chicken - from selecting a chicken and cutting it up into pieces (with a helpful picture) to options for fats to use when frying, and the various types of frying (skillet, deep, and combination). Then the recipes are broken down by the frying type. Of course EVERY recipe sounded great and there are tons of mouth-watering pictures of fried c Who would have thought you could have an entire cookbook devoted to fried chicken?! Rebecca Lang starts off with some really helpful information about frying chicken - from selecting a chicken and cutting it up into pieces (with a helpful picture) to options for fats to use when frying, and the various types of frying (skillet, deep, and combination). Then the recipes are broken down by the frying type. Of course EVERY recipe sounded great and there are tons of mouth-watering pictures of fried chicken throughout! Really good Southern-style fried chicken is one of my cooking goals, so hopefully this book will help me get on the right path.

  16. 5 out of 5

    Melanie

    Being a ninth-generation Southerner, Rebecca Lang certainly knows fried chicken. In her latest book, aptly titled Fried Chicken, Ms. Lang provides a comprehensive guide for preparing this bird. Featuring 50 tantalizing recipes, from classic Southern to internationally influenced variations such as Chinese Lollipop Wings and Mexican-Lime Fried Chicken Tacos, Fried Chicken will keep your family’s mouths watering for this perennial comfort food.

  17. 4 out of 5

    L

    I do not eat fried chicken but the spices and flavor profiles of some of these recipes had my mouth watering. Vivid pictures accompany the recipes which only enhance the cravings. Lang brilliantly provides a chapter on the basics of frying chicken which makes this book useable for a varIety of skill level cooks.

  18. 5 out of 5

    Polly Krize

    I received an ARC of this book in exchange for an honest review. I had never imagined the many ways of frying chicken that are presented here, let alone White Barbecue Sauce! Also appreciated are the hints for frying foods safely. A great collection.

  19. 5 out of 5

    Reginald

    This book contained everything I expected from the TITLE alone. Although there appears to be over 100 variations of FRIED CHICKEN, although picturesque, I've found nothing really new to me at all, as a cook myself. This book contained everything I expected from the TITLE alone. Although there appears to be over 100 variations of FRIED CHICKEN, although picturesque, I've found nothing really new to me at all, as a cook myself.

  20. 5 out of 5

    Adam

    By Morningstar, I got a fierce mouthwatering hunger from reading this book. Immediately went and ordered a deep fry thermometer.

  21. 5 out of 5

    Lelee Dow

    This was an awesome cookbook so many great fried chicken recipes!

  22. 5 out of 5

    Sheila

  23. 4 out of 5

    Merry Loftus

  24. 5 out of 5

    Dheeraj

  25. 5 out of 5

    Kelsey Robertson

  26. 4 out of 5

    Rita

  27. 4 out of 5

    Kelly Hacker

  28. 5 out of 5

    Lysha

  29. 5 out of 5

    Collegian2013

  30. 5 out of 5

    Ara Caswell

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