Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic
Rebecca Lang
Language: English
Pages: 132
ISBN: 1607747243
Format: PDF / Kindle (mobi) / ePub
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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Registered trademarks of Random House LLC. Library of Congress Cataloging-in-Publication Data Lang, Rebecca D., 1976- Fried chicken : recipes for the crispy, crunchy, comfort-food classic / Rebecca Lang ; photography by John Lee. — First edition. pages cm Includes bibliographical references and index. 1. Cooking (Chicken) 2. Fried food. I. Lee, John (Photographer) II. Title. TX750.5.C45L36 2015 641.6’65—dc23 2014042276 Hardcover ISBN: 978-1-60774-724-6 eBook ISBN: 978-1-60774-725-3 Design by.
A 2-inch round cutter, pressing down without twisting the cutter. Combine the dough scraps, pat to � inch thick, and cut into biscuits. Place biscuits, with sides touching, on an ungreased, light metal rimmed baking sheet. Bake for 16 to 18 minutes, or until lightly browned. HOT HONEY SAUCE MAKES ABOUT � CUP � cup honey 1 teaspoon hot sauce, such as Tabasco � teaspoon dried crushed pepper In a small bowl, whisk together all ingredients. Cover and store at room temperature for up to 1 day.
Adobo sauce, minced 1 teaspoon adobo sauce 1½ teaspoons garlic powder 2½ teaspoons salt � teaspoon freshly ground black pepper 1 chicken (about 5 pounds), cut into 10 pieces 3 cups Southern self-rising flour, homemade or store-bought (such as White Lily brand) 2 teaspoons paprika 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 teaspoon ancho chile powder Vegetable oil, for frying To make the smoky ketchup, in a small bowl, whisk together the ketchup, chipotle, adobo sauce, and.
Fried Chicken Lemon Fried Chicken Nathalie’s Fried Chicken with Cream Gravy Rich Chicken Sage and Apple-Brined Fried Chicken Sweet Tea–Brined Fried Chicken Tangy Fried Chicken with Dijon Chicken, cut into 10 pieces Chicken Country Captain Chicken Luxurious Creole Chicken and Buttermilk Waffles Egg-Battered Chicken Honeyed Fried Chicken with Hot Honey Sauce and Biscuits Latin Fried Chicken with Smoky Ketchup Pineapple Chicken with Pineapple Salsa Real Southern Buttermilk Fried.
Light brown sugar � cup kosher salt 4 cups ice 1 chicken (about 3 pounds, 12 ounces), cut into 4 pieces Vegetable oil, for frying 3 cups Southern all-purpose flour, homemade or store-bought (such as White Lily) 1 teaspoon table salt 1 teaspoon freshly ground black pepper 1½ cups milk 1 egg 1 teaspoon cayenne pepper To make the brine, combine the water, tea bags, bay leaves, sugar, and kosher salt in a large mixing bowl. Stir until the salt and sugar dissolve. Add the ice, leaving in.