World Chefs: Schrager tracks best U.S. fried chicken recipes
By Richard Leong
NEW YORK (Reuters) - Lee Brian Schrager's passion for fried chicken led him to travel around the United States and convince celebrity and local chefs to share their recipes in his new cookbook "Fried & True."
In the book co-written with Adeena Sussman, Schrager shares more than 50 recipes for fried chicken from his contributors including double fried chicken and another with Asian-inspired ingredients.
The 55-year-old founder of the Food Network South Beach and New York City Wine & Food Festivals spoke to Reuters about what makes the best fried chicken and sharing recipes.
Q: What is the secret to making great fried chicken?
A: The right temperature with the frying oil. If the oil is too hot, it’s going to be burnt on the outside and raw on the inside. If it’s too cold, it will get too greasy. Starting the oil at 370 degree Fahrenheit (188 degree Celsius) is the key.
Q: What do you look for in fried chicken?
A: Very, very crunchy on the outside and still juicy on the inside. The recipes I like best all these years that I have tasted and made are double-fried. You are frying it first, letting it sit and re-frying it in a higher-temperature.
Q: How willing were chefs to sharing their recipes? Continued...