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.