Fried Chicken is a guilty pleasure enjoyed by everyone I know. My Pleasure Palate Meet-up group just did a fried chicken crawl in hopes of discovering the best fried chicken in Los Angeles. No one can agree. Is it the Korean fried chicken with gochuchang? Southern fried buttermilk chicken? West African? Perhaps, the best fried chicken was served by your grandmother?
That's why this book by Rebecca Lang is fabulous. There's no need to choose between them when variety is at your finger tips. Sometimes the best fried chicken is the one made in your kitchen. Lang offers tips on what oils to you, how best to drain the oil (rack over paper towels), shares the pros and cons of skillet frying vs. deep frying, and stresses you must use the freshest high-quality chicken. After reading this book, the act of making fried chicken seems less daunting.
Please save me the wings. The whole wing. Don't throw that tip/nubbin away!
I received this book from Blogging for Books in exchange for an honest review.
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