Cookbook giveaway - Fried & True

Fried & TrueLee 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

  • pgarcia  on  5/28/2014 at 5:32 PM

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

  • rivergait  on  5/28/2014 at 7:12 PM

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

  • Ambrosia  on  5/28/2014 at 9:59 PM

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

  • MotherWouldKnow  on  5/28/2014 at 10:01 PM

    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.

  • gqbrave  on  5/28/2014 at 10:17 PM

    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.

  • Zosia  on  5/28/2014 at 10:17 PM

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

  • Kaddyshack  on  5/28/2014 at 10:33 PM

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

  • stardust4300  on  5/28/2014 at 10:44 PM

    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.!

  • pwsnook  on  5/28/2014 at 10:50 PM

    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!

  • Shazah  on  5/28/2014 at 11:01 PM

    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!

  • jknows  on  5/28/2014 at 11:44 PM

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

  • debbzt  on  5/29/2014 at 12:00 AM

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

  • sillyvy  on  5/29/2014 at 1:09 AM

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

  • black5  on  5/29/2014 at 2:24 AM

    Always use thighs

  • sweetchefgirl  on  5/29/2014 at 3:12 AM

    soak in seasoned buttermilk overnight

  • Dcotter  on  5/29/2014 at 3:45 AM

    Seasoning the flour with mccormicks chicken seasoning.

  • lxlindeman  on  5/29/2014 at 4:26 AM

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

  • Kerrey  on  5/29/2014 at 5:19 AM

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

  • sschopick  on  5/29/2014 at 5:26 AM

    Buttermilk soak.

  • Nsteinen  on  5/29/2014 at 5:54 AM

    Buttermilk and a cast iron skillet.

  • hihelen_westbrook  on  5/29/2014 at 6:22 AM

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

  • Grinsall  on  5/29/2014 at 7:16 AM

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

  • JulesLP  on  5/29/2014 at 7:19 AM

    Never made good fried chicken.

  • RickPearson54  on  5/29/2014 at 7:21 AM

    Cayenne pepper

  • troothteller  on  5/29/2014 at 8:05 AM

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

  • deucemom  on  5/29/2014 at 8:31 AM

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

  • Queezle_Sister  on  5/29/2014 at 9:06 AM

    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.

  • infotrop  on  5/29/2014 at 9:56 AM

    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.

  • Cpeterson729  on  5/29/2014 at 9:59 AM

    Buttermilk

  • ellabee  on  5/29/2014 at 10:52 AM

    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.

  • AmandaLeigh710  on  5/29/2014 at 11:26 AM

    use chicken thighs, and buttermilk

  • Cschajer  on  5/29/2014 at 12:49 PM

    Cornflake crumbs!

  • miggy1  on  5/29/2014 at 12:56 PM

    Non-hydrogenated lard!

  • wester  on  5/29/2014 at 1:18 PM

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

  • boldlyreal  on  5/29/2014 at 1:21 PM

    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!

  • bellaluna221  on  5/29/2014 at 1:35 PM

    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!

  • lebarron2001  on  5/29/2014 at 2:23 PM

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

  • Lovestocook  on  5/29/2014 at 5:26 PM

    Use chicken drumsticks

  • macgyver58  on  5/29/2014 at 5:45 PM

    crushed cornflakes

  • Julia  on  5/29/2014 at 5:53 PM

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

  • xntrek  on  5/29/2014 at 6:17 PM

    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.

  • zarprey  on  5/29/2014 at 8:32 PM

    Panko instead of breadcrumbs.

  • jd5761  on  5/30/2014 at 8:27 AM

    Make your own breadcrumbs

  • quarryhome  on  5/30/2014 at 11:12 AM

    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.

  • cocecitycook  on  5/30/2014 at 12:11 PM

    buttermilk and spice soak

  • trudys_person  on  5/30/2014 at 1:28 PM

    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!

  • tjnelson1hotmail  on  5/30/2014 at 2:13 PM

    Buttermilk and watch the oil temperature

  • kayanelson  on  5/30/2014 at 2:21 PM

    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.

  • MarthaL  on  5/30/2014 at 4:40 PM

    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

  • rebsplain  on  5/30/2014 at 7:40 PM

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

  • sgump  on  5/30/2014 at 11:03 PM

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

  • goodfruit  on  5/31/2014 at 8:55 AM

    Italian flavored bread crumbs

  • liasim  on  5/31/2014 at 8:59 AM

    A cast iron skillet, salt, pepper and paprika.

  • meggan  on  5/31/2014 at 9:33 AM

    Panko crumbs

  • ballen  on  5/31/2014 at 1:40 PM

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

  • mgwalter  on  5/31/2014 at 7:42 PM

    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.

  • pokarekare  on  6/1/2014 at 8:22 AM

    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!

  • Teemo  on  6/1/2014 at 9:08 PM

    rice bran oil and panko

  • boardingace  on  6/1/2014 at 9:44 PM

    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!

  • vnewton  on  6/2/2014 at 10:59 AM

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

  • RuthGo  on  6/2/2014 at 11:51 AM

    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.

  • lsgourmet  on  6/3/2014 at 7:51 PM

    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.

  • sharifah  on  6/4/2014 at 2:14 AM

    A little bit of rice flour mixed in with seasoned flour

  • btaber  on  6/4/2014 at 12:13 PM

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

  • matag  on  6/5/2014 at 6:14 PM

    Hot sauce

  • cookerycoach  on  6/5/2014 at 6:33 PM

    Seasoned salt in an evaporated milk soak

  • cambridgecook  on  6/7/2014 at 1:54 PM

    Rice flour

  • MDTUMBLES  on  6/8/2014 at 11:15 AM

    i PUT LAWRY'S SEASONED SALT.

  • NikkiPixie  on  6/9/2014 at 11:31 AM

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

  • dcockburn  on  6/12/2014 at 5:06 PM

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

  • Taxlady  on  6/12/2014 at 5:25 PM

    Using chicken thighs and a special seasoning.

  • momsdontwhine  on  6/12/2014 at 5:25 PM

    Hot oil.

  • Sfgordon  on  6/12/2014 at 6:25 PM

    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.

  • sarahburdon  on  6/12/2014 at 6:39 PM

    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.

  • toddschut  on  6/13/2014 at 9:09 AM

    I have no secrets :(

  • earthnfire  on  6/14/2014 at 6:50 AM

    I need help, have never gotten it right.

  • mknowles  on  6/15/2014 at 7:34 PM

    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.

  • tcjanes  on  6/15/2014 at 11:49 PM

    Duck fat for frying.

  • pers1stence  on  6/17/2014 at 2:43 PM

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

  • DesiKim  on  6/17/2014 at 4:29 PM

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

  • diannerh49  on  6/19/2014 at 6:35 PM

    Buttermilk marinade

  • herby  on  6/20/2014 at 11:21 AM

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

  • cook4cowdog  on  6/21/2014 at 12:09 PM

    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.

  • KateMGB  on  6/22/2014 at 1:28 PM

    Soaking in buttermilk

  • thegoodlife  on  6/23/2014 at 8:22 AM

    Season chicken and the breading the day before.

  • LilyMoonCat  on  6/25/2014 at 6:57 AM

    Soy Sauce

  • mdoyle  on  6/25/2014 at 8:44 PM

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

  • JodieE  on  6/25/2014 at 8:52 PM

    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.

  • runwestie  on  6/25/2014 at 8:54 PM

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

  • lovetocook  on  6/25/2014 at 8:56 PM

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

  • Julimorr  on  6/25/2014 at 9:09 PM

    Oil temperature

  • enation  on  6/25/2014 at 9:13 PM

    A nice double breading

  • WaipiataKitchen  on  6/25/2014 at 9:23 PM

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

  • Jane  on  6/30/2014 at 11:19 AM

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

Post a comment

Comments have been closed for this post.

Seen anything interesting? Let us know & we'll share it!

Archives