Cookbook giveaway - Fried & True

May 28, 2014·Darcie

Fried & True Lee Brian Schrager, creator of the South Beach and New York City Wine Festivals, and Adeena Sussman, who has co-authored several cookbooks including many with Food Network host Ellie Krieger, join forces to discover the best regional fried chicken recipes in their new cookbook, Fried & True.

You can read about the "Cluck Team," as the authors refer to themselves (along with photographer Evan Sung), in our author profile.

We're excited to offer three copies of the book to EYB members.

For your chance to win a copy of Fried & True, just answer this question in the comments below: What is your "secret ingredient" or method for making perfect fried chicken?

Additional rules are:

Please make certain you have signed in to the EYB website (you don't have to be a paid member). This ensures that we have your email address and can get in contact with you.
One entry per member please. Additional entries will be deleted before the winners are chosen.
The giveaway will expire in 4 weeks on June 25, 2014.

This contest is closed. The three lucky winners, selected by random number generator, are MarthaL, jknows, and RickPearson54.

94 comments

deucemomMay 29, 2014

Unfortunately, I have never made perfect friend chicken. I need the book.

kayanelsonMay 30, 2014

I've never made fried chicken but have numerous recipes I want to try. My mom made it when I was a child some 45 years ago and she finally gave me that recipe for Southern Fried Chicken and it doesn't appear that there are any secret ingredients but chicken stock is used in the batter not any kind of milk. I hope I win, I could use this book.

tjnelson1hotmailMay 30, 2014

Buttermilk and watch the oil temperature

LovestocookMay 29, 2014

Use chicken drumsticks

xntrekMay 29, 2014

Buttermilk wash, a panko crumbs and polenta (maize) mixed with a hint of Piment d'Espelette and a pinch of sumac coat and fried in goose fat.

infotropMay 29, 2014

I just tried this: brine the chicken pieces overnight, then coat in seasoned flour and pan fry them in butter, then roast for about 40 minutes. Not greasy, not undercooked, very moist and crispy.

cocecitycookMay 30, 2014

buttermilk and spice soak

lebarron2001May 29, 2014

Buttermilk. And, allow the oil to come back to temp after adding each piece.

macgyver58May 29, 2014

crushed cornflakes

Queezle_SisterMay 29, 2014

FEAR. I am afraid of fried chicken, but would love to overcome that fear. I hear buttermilk is a good ingredient to use, but that is the extent of my current knowledge.

boldlyrealMay 29, 2014

When adding the chicken to the hot oil don't try to cook to many pieces at once. It crowds the pan and makes the frying impossible!

bellaluna221May 29, 2014

Ok I'll be honest, I don't have a secret yet, because I still haven't perfected frying chicken! Hoping to get better, though :) Practice practice practice!

westerMay 29, 2014

I always roast my chicken instead of frying - so I could use some help extending my repertoire.

troothtellerMay 29, 2014

My mother's archive of recipes is my secret ingredient. Also, I like to marinade meats first since I am afraid of tough results.

quarryhomeMay 30, 2014

Mix some cornstarch in with the flour dredge. Use buttermilk to soak. Just salt and pepper for the seasonings. Season the chicken and the flour, Fry on lard or oil with apiece of bacon added for flavor or some drippins.

miggy1May 29, 2014

Non-hydrogenated lard!

pgarciaMay 28, 2014

Use a really deep pot so you don't make a total mess!

jd5761May 30, 2014

Make your own breadcrumbs

rebsplainMay 30, 2014

I don't ever make fried chicken. I hope to be inspired!

zarpreyMay 29, 2014

Panko instead of breadcrumbs.

Cpeterson729May 29, 2014

Buttermilk

JulesLPMay 29, 2014

Never made good fried chicken.

AmandaLeigh710May 29, 2014

use chicken thighs, and buttermilk

JuliaMay 29, 2014

Organic chicken, flour, salt, pepper, and peanut oil.

CschajerMay 29, 2014

Cornflake crumbs!

ellabeeMay 29, 2014

Corn flakes in the coating (not my secret, my mother's). I hope someday to come close to the excellence of her fried chicken, which she made religiously for the 4th of July picnic and once or twice more each summer.

trudys_personMay 30, 2014

I've never made fried chicken - I find it kind of daunting ... maybe this cookbook would help me get over that! Thank you for the giveaway!

RickPearson54May 29, 2014

Cayenne pepper

rivergaitMay 28, 2014

Use thighs, not breasts, to ensure juiciness. (I don't happen to like breast meat, which makes this advice easy to take.)

hihelen_westbrookMay 29, 2014

Buttermilk and make sure the oil is properly hot so it doesn't get all greasy.

pwsnookMay 28, 2014

I start by trying different expert recipes, mastering a few tried and true techniques, and then I make it my own. My fried chicken is currently a work in progress!

debbztMay 29, 2014

Buttermilk to help with the marinating, a touch of Jerk Seasoning and good, clean oil to fry it in!

black5May 29, 2014

Always use thighs

MotherWouldKnowMay 28, 2014

I don't have a secret ingredient or method - I don't know how to make really great fried chicken, which is why I need this book! (I bake, broil, grill and stir-fry chicken. I even cook it in a tagine, but sadly this nice Jewish girl from NY has no clue how to fry it.

ShazahMay 28, 2014

I too have never made fried chicken, but I love to eat it, and of course I was drawn to this book in the competition so I'd have a good chance at learning how to do it properly, thanks!

jknowsMay 28, 2014

I fry with peanut oil only and monitor the frying temperature with a digital thermometer.

KaddyshackMay 28, 2014

I've never actually made fried chicken. Though I sure do love to eat it!

sweetchefgirlMay 29, 2014

soak in seasoned buttermilk overnight

NsteinenMay 29, 2014

Buttermilk and a cast iron skillet.

sschopickMay 29, 2014

Buttermilk soak.

AmbrosiaMay 28, 2014

Buttermilk. Not much of a secret, but . . .

ZosiaMay 28, 2014

The blend of seasonings I use in the flour coating is my secret recipe.

GrinsallMay 29, 2014

Family tradition is to fry outside in our outdoor kitchen so you don't fill the house with the smell of cooking oil!

lxlindemanMay 29, 2014

Secret ingredient? The secret is washing and patting dry before adding good old fashioned seasoning before frying.

MarthaLMay 30, 2014

1. Use thighs
2. smear a paste of garlic and grated lemon rind under the skin
3. marinate in buttermilk and Sriracha hot sauce overnight

sillyvyMay 29, 2014

I coat the chicken in seasoned flour before dipping it in buttermilk.

gqbraveMay 28, 2014

I think the secret to frying ANYTHING is controlling the temperature of the oil. If the oil is too hot, the food won't cook through before the outside is burnt. If the oil isn't hot enough, the food will absorb a lot of oil.

stardust4300May 28, 2014

My only secret that I will offer up here is my cast iron skillet. Me and my neighbor tested ours for color, moistness, texture and taste, she added a drop of red food color to get the brown color I had ?? Never heard of that it was almost as brown as mine.!

DcotterMay 29, 2014

Seasoning the flour with mccormicks chicken seasoning.

KerreyMay 29, 2014

I've never made fried chicken! I need this book!

sgumpMay 30, 2014

Cornstarch (or cornflour) in the batter--for extra crispiness

NikkiPixieJune 9, 2014

I've heard crushed cornflakes are pretty good....

earthnfireJune 14, 2014

I need help, have never gotten it right.

TeemoJune 1, 2014

rice bran oil and panko

pers1stenceJune 17, 2014

i'm terrible at this, so i don't have a secret yet...

btaberJune 4, 2014

Coconut Oil! Frying in it makes everything taste good and I feel less guilty. Otherwise good seasoning and soaking make great Fried Chicken.

mknowlesJune 15, 2014

Always use thighs and legs their cheaper and stays moist and have more flavor, I add about 1/4 of rice flour with regular flour it makes the crust crispy and don't forget to bathe your bird in buttermilk with some Lawry season salt and a couple of drops of your favorite hot sauce.

TaxladyJune 12, 2014

Using chicken thighs and a special seasoning.

cookerycoachJune 5, 2014

Seasoned salt in an evaporated milk soak

cambridgecookJune 7, 2014

Rice flour

RuthGoJune 2, 2014

Like an earlier commenter, I'm a nice Jewish girl from NYC; my mom used to cover chicken with bread crumbs to fry it. That being said, I recently tried frying some chicken just covered with some rice flour and it was DELICIOUS, nice and juicy.

sharifahJune 4, 2014

A little bit of rice flour mixed in with seasoned flour

sarahburdonJune 12, 2014

My secret is what goes with it to make it taste amazing. I have only ever done fried chicken one way and there wasn't much to it, chicken nibbles just roll in flour (with pepper and salt) and in she goes. However, it was the hot spicy tabasco butter sauce & blue cheese alloi that makes it everyones favourite thanks to Chelsea - NZ Master chef recipe.

momsdontwhineJune 12, 2014

Hot oil.

mdoyleJune 25, 2014

I've never fried chicken but want to give it a try.

dcockburnJune 12, 2014

Like so many others, buttermilk, and to use it as a marinade. Then crispy coating like panko with seasonings.

matagJune 5, 2014

Hot sauce

ballenMay 31, 2014

A good hearty shake in seasoned flour inside a paper bag.

toddschutJune 13, 2014

I have no secrets :(

WaipiataKitchenJune 25, 2014

Coconut oil gives flored and seasoned thighs a great finish and subtle flavour. I usually finish with wholegrain mustard, a little brandy & cream.

MDTUMBLESJune 8, 2014

i PUT LAWRY'S SEASONED SALT.

vnewtonJune 2, 2014

My secret ingredient for making extra crunchy fried chicken is putting a couple of teaspoons of dry mustard into the coating mix.

liasimMay 31, 2014

A cast iron skillet, salt, pepper and paprika.

lsgourmetJune 3, 2014

The old fashioned way I learned. Using Lawrey's seasoned salt to coat the chicken pieces, leave the chicken uncovered in the fridge overnight. Next day shake the chicken in a paper bag full of flour. Cook in lard to cover the chicken with the lid on the pan. I swear this comes out incredible.

DesiKimJune 17, 2014

a good spicy marinade and a bit of cornflour in the batter

goodfruitMay 31, 2014

Italian flavored bread crumbs

SfgordonJune 12, 2014

my grandmother, who makes a mean fried chicken, says to always buy whole chickens and cut them up yourself rather than buying chicken parts individually.

boardingaceJune 1, 2014

My secret ingredient is using a great recipe. I use Cook's Illustrated and Cook's Country recipes and they've all turned out GREAT: Barberton Fried Chicken, Extra-Crunchy, Extra-Spicy Extra-Crunchy, or Oven-Fried. I still have to try their Easier Fried Chicken recipe. This book also looks DELICIOUS!

pokarekareJune 1, 2014

I have no idea - I tried to do it years ago with disastrous results and have resorted to KFC for a fried chicken fix ever since! I guess I need this book to show me how!

megganMay 31, 2014

Panko crumbs

mgwalterMay 31, 2014

Cooking it outside in my wok over the big kahuna burner I have. Allows for excellent temperature control and keeps the oil from permeating the kitchen.

JaneJune 30, 2014

This contest is closed. The three lucky winners, selected by random number generator, are MarthaL, jknows, and RickPearson54.

runwestieJune 25, 2014

I sous vide the meat first to 145-148 and then batter and deep fry it.

LilyMoonCatJune 25, 2014

Soy Sauce

tcjanesJune 15, 2014

Duck fat for frying.

cook4cowdogJune 21, 2014

My mother accidently picked up cinnamon when reaching for black pepper and added quite a lot of it to the flour she intended to use for fried chicken. Going with "waste not, want not", she used the flour anyway (after adding an equal amount of black pepper) and my dad thought it was the most amazing chicken she had ever served him. She continued to add the cinnamon and I do as well.

JodieEJune 25, 2014

my secret ingredient for fried chicken is a good pinch of chinese five spice powder. Even for non Asian cooking, it adds that little extra something.

thegoodlifeJune 23, 2014

Season chicken and the breading the day before.

KateMGBJune 22, 2014

Soaking in buttermilk

lovetocookJune 25, 2014

I soak overnight in buttermilk and bring to room temperature before I start to bread and fry.

herbyJune 20, 2014

Buttermilk soak and sparkling ice-cold water in the batter.

diannerh49June 19, 2014

Buttermilk marinade

JulimorrJune 25, 2014

Oil temperature

enationJune 25, 2014

A nice double breading