Classic Southern Fried Chicken: Arnold's Fried Chicken with Fried Green Tomatoes & Turnip Greens; Thomas Keller's Buttermilk Fried Chicken; Mary Mac's Fried Chicken & Tomato Pie
American Originals: Michelle Bernstein's Fried Chicken & Watermelon Greek Salad; Federal Donuts Fried Chicken & Sauce; Asha Gomez's Keralan Fried Chicken Lowcountry Cardamom Waffles, and Spicy Maple Syrup; Yotam Ottolenghi's Seeded Chicken Schnitzel with Parsley
Asian-Inspired Recipes: Charles Phan's Hard Water Fried Chicken; Ma'ono Hawaiian-Inspired Fried Chicken with Sesame Roasted Carrots & Tamarind Goat's Milk Yogurt; Maharlika's Blue Purple Yam Waffles & Skinless Fried Chicken
Sandwiches, Wings, Small Bites and Special Diets: Anchor Bar's Buffalo Wings with Blue Cheese Dip; Ina Pinkney's Gluten-Free Fried Chicken Recipe; Sweet Chick's Vegetarian Fried Chicken; Ellie Krieger's Oven-Fried Chicken
Hattie B's Hot Chicken
At Hattie B's, they offer their chicken in six—count 'em, six—descriptive levels of spiciness, from low-wattage Mild and Medium to dare-us-to-try-you Damn Hot & Shut The Cluck Up.
Seeded Chicken Schnitzel
The version Ottolenghi created just for us contains five types of crunchy seeds in a variety of colors and textures, lending the exterior a nutty, exotic crunch.
Art Smith's Fried Chicken
One taste of this chicken and you'll see why Oprah kept Art all to herself—as her personal chef—for all those years.
Fried Chicken Salad
If you've ever wondered what to do with leftover chicken—other than eating it cold straight out of the fridge—here's your answer.
Lee Brian Schrager is the Vice President of Corporate Communications & National Events for Southern Wine & Spirits of America, Inc. He is widely recognized for his creation of both the Food Network South Beach and New York City Wine & Food Festivals and released the Food Network South Beach Wine & Food Festival Cookbook (Clarkson Potter) His new book is Fried & True: 50 Recipes For America’s Best Fried Chicken and Sides (Clarkson Potter). Schrager studied at the Culinary Institute of America and at
the School of Hospitality Management at Florida
International University. He serves as the consulting
director of THE TASTE in Los Angeles, a regular
contributor for Ocean Drive magazine
and is a current board member for the
Food Bank For New York City