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Addicted to KFC? Five Finger Lickin’ Good Fried Chicken Cookbooks


As the UK struggles through the ongoing KFC crisis, AbeBooks.co.uk has prepared a list of the best fried chicken cookbooks to help Britons prepare fried chicken in their own homes. And, for good measure, we have added 10 facts about fried chicken below.

Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides by Lee Brian Schrager & Adeena Sussman

The authors toured high-class restaurants and roadside shacks for this cookbook. Recipes from Yotam Ottolenghi (Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise) and Thomas Keller (Buttermilk Fried Chicken) are included.

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

Fifty family-friendly fried chicken recipes from the American South, including Bacon-Fried Chicken Smothered in Gravy, Tennessee Hot Chicken; and even Gluten-Free Southern Fried Chicken. Also contains international variations such as Korean Fried Chicken.

Fried Chicken: the World’s Best Recipes from Memphis to Milan, from Buffalo to Bangkok by Damon Fowler

Contains 75 recipes that go way beyond Kentucky and the American South. Discover how chicken is fried around the world from the Caribbean to Greece, including an Italian fried chicken  in Florentine wine batter recipe.

Fried Chicken & Friends: The Hartsyard Family Cookbook by Gregory Llewellyn & Naomi Hart

Husband and wife team Naomi Hart (an Aussie) and Gregory Llewelyn (an American) run the Hartsyard restaurant in Sydney, Australia, which has become a mecca for lovers of southern-style cooking. One hundred recipes.

Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville’s Favorite Café by Jane & Michael Stern

Nashville’s Loveless Café has been a Tennessee institution for more than 65 years. Its fried chicken is just one of its nationally acclaimed dishes. There are also ribs, burgers, meatloaf, waffles…the list goes on and on. It’s been acclaimed by USA Today, Ellen DeGeneres, Martha Stewart, and hundreds of thousands of diners.

Ten Facts about Fried Chicken

1 It may have been Scottish immigrants, with their love of frying, who brought fried chicken to the American South. No-one really knows, but fried chicken is now a staple dish throughout the region where it is commonly eaten as Sunday lunch and on public holidays.

2 There are three main techniques for frying chickens – pan frying, deep frying and broasting where a pressure fryer is used. Key elements of recipes are going to be whether your chicken is marinated, the type of coating used or the preferred seasoning, the all-important cooking time and the temperature of the oil.

3 The earliest recorded recipe for American-style fried chicken is believed to be in a British cookbook, Hannah Glasse’s highly influential The Art of Cookery Made Plain and Easypublished in 1747. It calls for marinated chicken fried in hog’s lard.

4 Fried chicken was initially a luxury food in the American South but gained mass appeal as farmed chickens became cheaper and more plentiful.

6 Traditional fried chicken is not a true fast food. It’s going to need at least 15 to 20 minutes of cooking time.

7 Colonel Harland Sanders turned fried chicken into a fast food staple when he began franchising his Kentucky Fried Chicken restaurants in the 1950s.  KFC is the world’s second biggest restaurant chain and can be found in more than 100 countries. Sanders served his first fried chicken while running a petrol station in Kentucky. He was originally from Indiana.

8 KFC’s Colonel Sanders was not a real colonel in the military sense. He was given the honorary title in 1950 by Kentucky’s governor Lawrence Wetherby.

9 Fried chicken is a dish cooked around the world. Variations can be found in the Caribbean, Asia, the Middle East, Africa, and South America. Korea is particularly noted for its fried chicken recipes.

10 A key part of KFC’s marketing has been around its secret recipe featuring 11 herbs and spices. Colonel Sanders actually put a copy of the recipe above the door at his petrol station diner during the 1940s, but no-one copied down the ingredients.

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