WhilefriedchickenmaybetheSouth’siconicdish,whenitcomestosouthernfoodways,therearealotofwaystoloveAmerica’smostpopularfowl.PreparationsrangefromCountryCaptaintoCarolinaChickenBogtoChickenandParsliedDumplingsandmore.Here,CynthiaGraubartcelebratesthebirdinallitsglory,southernstyleandbeyond.Thislittlecookbookpacksalltheknow-howthatcooksneedtomakeirresistiblechickendishesforeverydayandspecialoccasions,fromshoppingandselectingtocuttingup,frying,braising,roasting,andmuchmore.Ranginginstylefromtraditionalsoutherntocontemporarytointernational,fifty-threerecipesareorganizedtohelpeasilymatchthecutofchickentotheperfectrecipe.BeassuredthatGraubartincludesinstructionsformakingthebestfriedchickenever--sevendifferentways.Graubartalsobringstogetherthechicken’sculinaryhistorywiththepopularcultureandlorethatsurroundschickencookeryintheSouth.ShenotesthatthespecialSundaySabbathdinnerwasoftenbuiltaroundachicken--infact,priortothe1940s,chickenwassometimesmoreexpensivethanbeeforpork.Today,thesouthernstatesleadthecountryinannualpoultryproduction,andKentuckyFriedChickenfeaturesthroughouttheAmericanlandscape.Butyouwon’tneedtake-outwhenyouhaveChickeninyourkitchen.
