James Beard's American Cookery (1972)
by Book Educational
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yurigautier 
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James Beard's American Cookery
by James Beard
⇥ Although everyone thinks fried chicken is as American as blueberry pie, it did not originate here. We have made it our own dish, however, and it stands or falls on a great tradition. Some of it served to people along the road and in many restaurants is best forgotten - batter-soaked as it is, dropped in stale deep fat and cooked until rather slimy, fatty, and indigestible. When correctly prepared, few dishes can be so good. At its best it resembles a Viennese dish called Wiener Backhendl, a favorite in Austria for generations. The only significant difference is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attractive flavor.⏎⇥ Whether it is cooked in lard, in butter, in oil - olive or otherwise - or in bacon fat; or whether it is dipped in flour only or in flour, beaten eggs, and crushed cracker crumbs, fried chicken can come through with honors. Cold, it is delicate, satisfying, and as good as hot chicken if not better. And for a picnic menu it is incomparable (especially if it has been cooled to room temperature, not chilled in the refrigerator) when offered along with potato salad, onion sandwiches, whole ripe tomatoes, and perhaps a good chocolate cake and watermelon or ice cream.⏎⇥ White meat of chicken cooks faster than the dark. Consequently, when frying chicken, add the white meat after the dark meat is on its way to browning. Or, if you are frying two or more chickens, have a separate skillet for white and dark meat and time them accordingly. The white meat will take about two-thirds as long as the dark. And I beg of you do not overcook either the white or dark sections. Chickens are much better undercooked than overcooked.🏁
Submitted by yurigautier - 02/26/2026
Book Educational 6.12 Ranked
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James Beard's American Cookery
by James Beard
⇥ Although everyone thinks fried chicken is as American as blueberry pie, it did not originate here. We have made it our own dish, however, and it stands or falls on a great tradition. Some of it served to people along the road and in many restaurants is best forgotten - batter-soaked as it is, dropped in stale deep fat and cooked until rather slimy, fatty, and indigestible. When correctly prepared, few dishes can be so good. At its best it resembles a Viennese dish called Wiener Backhendl, a favorite in Austria for generations. The only significant difference is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attractive flavor.⏎⇥ Whether it is cooked in lard, in butter, in oil - olive or otherwise - or in bacon fat; or whether it is dipped in flour only or in flour, beaten eggs, and crushed cracker crumbs, fried chicken can come through with honors. Cold, it is delicate, satisfying, and as good as hot chicken if not better. And for a picnic menu it is incomparable (especially if it has been cooled to room temperature, not chilled in the refrigerator) when offered along with potato salad, onion sandwiches, whole ripe tomatoes, and perhaps a good chocolate cake and watermelon or ice cream.⏎⇥ White meat of chicken cooks faster than the dark. Consequently, when frying chicken, add the white meat after the dark meat is on its way to browning. Or, if you are frying two or more chickens, have a separate skillet for white and dark meat and time them accordingly. The white meat will take about two-thirds as long as the dark. And I beg of you do not overcook either the white or dark sections. Chickens are much better undercooked than overcooked.🏁
Submitted by yurigautier - 02/26/2026
Book Educational 6.12 Ranked