The first chapter in the book, aptly titled "Fried Chicken 101", covers how to select the best chicken, what oils to use, the best methods for draining grease (paper towels are not it), and a whole host of other helpful tips and tricks.
The recipes in the book are divided up into three chapters based on cooking technique: Skillet Fried, Deep Fried, and Combination Fried and cover so much more than your typical Southern Fried Chicken. There are a whole host of recipes from around the world including Thai-Style Drumsticks with Sweet Chile Sauce (p. 58), Mexican Lime Fried Chicken Tacos (p. 77), Chinese-style Homemade Orange Chicken (p. 81), Latin Fried Chicken with Smokey Ketchup (p. 108), and West African Fried Chicken with Sautéed Onions and Peppers (p. 111).
Fried Chicken is the book every cook will be looking for. The photographs only leave your mouth watering, and itching to get started in the kitchen.
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I received a free copy of this book as part of the Blogging for Books program in exchange for my honest review here.