Hollyhock fried chicken from Saveur: The New Classics Cookbook: 1,000+ Recipes, Expert Advice, Tips, & Tales (page 163) by James Oseland and Saveur Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken is salted and refrigerated for at least 1 hour or overnight; can substitute vegetable shortening for lard.

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