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Fried & True Is a Fried Chicken Masterpiece

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Chicken_Map_SoHosp.pngWhether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America's most decadently delicious food. Lee Schrager has left no stone unturned in his quest to find America's best fried chicken. From four-star restaurants to roadside fry shacks, you'll learn how to brine your bird, give it a buttermilk bath, batter (or even double batter) it, season with loads of spices, and fry it up to golden perfection.

Here now, we've mapped some of the great American chefs and restaurants that helped inspire the Schrager's fried chicken bible. Check out the map, then pick up a copy.


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Note: Restaurants on this map are listed geographically.

Arnold's Country Kitchen

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Part of Arnold’s charm is its democratic system of ordering; whether you’re a county judge or a biker with a ZZ Top–style beard, you don’t get your food until you put in your time on the cafeteria-style line. [Photo]

Hattie B's Hot Chicken

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Nashville is the nation’s epicenter of hot chicken obsession, and closely held recipes for this fiery dish form one of our country’s most secretive culinary subcultures. At Hattie B’s, they offer their chicken in six—count ’em, six—descriptive levels of spiciness, from low-wattage Southern and Mild to dare-us-to-try-you Damn Hot and Shut the Cluck Up. [Photo: Evan Sung]

Loveless Cafe

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Many a famed musician’s tour bus has pulled over for a dose of Southern comfort (and we suspect, Southern Comfort); legend has it the Loveless was where the late, great George Jones came to sober up after a particularly long bender. [Photo: Evan Sung]

Mary Mac's Tea Room

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Originally opened in 1945, this warren of comfortable rooms serves a tasty combination of classic Southern food and Atlanta history. [Photo: Evan Sung]

Scott Peacock

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Among the many legacies Edna Lewis, a legend of Southern cooking, left Scott Peacock was her fried chicken recipe, which Peacock was able to share with a generation of diners as the longtime chef and co-owner of Atlanta’s Watershed restaurant. [Photo: Evan Sung]

Seven Sows Bourbon & Larder

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I’m a sucker for gravy, and Chef Mike Moore at Seven Sows Bourbon & Larder in Asheville, North Carolina, makes a great, soulful one from often-neglected parts of the chicken, inspired by gravy he grew up on courtesy of his grandma Carlie, a farmer’s wife from Wilson, North Carolina. [Photo: Evan Sung]

Martha Lou Gadsen

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Martha Lou started out in the restaurant business by helping at a friend’s place, long before she struck out on her own and opened the revered Martha Lou’s Kitchen in Charleston, South Carolina. [Photo]

Tyler Florence

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I love nothing more than a simple, delicious, down-to-earth meal, and virtually all of Tyler Florence’s food fits the bill . . . especially his fried chicken, which will always have a place at the top of my list. [Photo: Evan Sung]

Charles Gabriel

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Hard to believe that some of the best, most authentic Southern fried chicken can be found smack in the middle of Harlem, but it’s true. Day in and day out, Charles Gabriel makes the Southern food of his childhood for a crowd of neighbor¬hood regulars and an ever-growing legion of fans from the far reaches of Manhattan and beyond. [Photo: Evan Sung]

Jacques Leonardi

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Jacques Leonardi has been serving plates of crispy bird made with a recipe handed down by NOLA’s now-deceased patron chef-saint of fried chicken, Austin Leslie. Leslie plied his trade for decades, owning several restaurants in town and even becoming the inspiration for a short-lived 1987 TV series, Frank’s Place. [Photo: Evan Sung]

Donald Link

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Link’s understandably popular fried chicken, a too-infrequent special on Cochon’s menu, is made just like his granny used to make it in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite practically echoes through the large, wood-accented dining room. [Photo: Evan Sung]

Kermit Ruffins and Ray "Boom Boom"

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Only in New Orelans would you find an award-winning jazz musician with his own club, complete with a secret-weapon cook who fries up some of the best-tasting chicken in town. Then again, only in New Orleans would you find Kermit Ruffins. [Photo: Evan Sung]

Elizabeth Karmel

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Elizabeth’s chicken combines elements of her mother’s classic recipe, but the seasoning is all her own; make sure to sprinkle it on while the bird is still hot so it adheres well and really permeates the chicken. [Photo: Evan Sung]

Thomas Keller

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He may be known as one of the world’s most celebrated chefs, but these days my friend Thomas Keller is equally beloved for the fried chicken he serves at Ad Hoc, his bistro in Yountville, California. The herb-lemon brine helps keep the meat moist, and a double dip in seasoned flour between a buttermilk bath creates a feathery, crispy crust. [Photo: Evan Sung]

Vanessa Williams

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Commissioned yearly to feed the crowd at the Zulu Social Aide and Pleasure Club’s annual parade party, Vanessa Williams prepares thousands of pieces of her famous bird in giant, mobile, jerry-rigged fryers she designed herself. An honor that has earned her great acclaim. [Photo: Evan Sung]

Scott Peacock

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Among the many legacies Edna Lewis, a legend of Southern cooking, left Scott Peacock was her fried chicken recipe, which Peacock was able to share with a generation of diners as the longtime chef and co-owner of Atlanta’s Watershed restaurant. [Photo: Evan Sung]

Art Smith

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One taste of his chicken and lemony Swiss chard salad, and you’ll see why Oprah kept him all to herself—as her personal chef—for all those years. [Photo: Evan Sung]

Jacques Pépin

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Many people don’t know this, but Jacques Pépin was actually the Howard Johnson’s test-kitchen research director for a decade and had a hand in creating their famous fried chicken recipe. [Photo: Tom Hopkins via Delish]

Andrew Carmellini

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Andrew is so devoted to fried chicken that he now hosts the Chicken Coupe fried chicken event at the Food Network South Beach Wine & Food Festival. [Photo: Evan Sung]

Paula Deen

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The combination of eggs and self-rising flour promises extra-airy, crispy results that will be the star of your next dinner party or picnic.

Arnold's Country Kitchen

Part of Arnold’s charm is its democratic system of ordering; whether you’re a county judge or a biker with a ZZ Top–style beard, you don’t get your food until you put in your time on the cafeteria-style line. [Photo]

Hattie B's Hot Chicken

Nashville is the nation’s epicenter of hot chicken obsession, and closely held recipes for this fiery dish form one of our country’s most secretive culinary subcultures. At Hattie B’s, they offer their chicken in six—count ’em, six—descriptive levels of spiciness, from low-wattage Southern and Mild to dare-us-to-try-you Damn Hot and Shut the Cluck Up. [Photo: Evan Sung]

Loveless Cafe

Many a famed musician’s tour bus has pulled over for a dose of Southern comfort (and we suspect, Southern Comfort); legend has it the Loveless was where the late, great George Jones came to sober up after a particularly long bender. [Photo: Evan Sung]

Mary Mac's Tea Room

Originally opened in 1945, this warren of comfortable rooms serves a tasty combination of classic Southern food and Atlanta history. [Photo: Evan Sung]

Scott Peacock

Among the many legacies Edna Lewis, a legend of Southern cooking, left Scott Peacock was her fried chicken recipe, which Peacock was able to share with a generation of diners as the longtime chef and co-owner of Atlanta’s Watershed restaurant. [Photo: Evan Sung]

Seven Sows Bourbon & Larder

I’m a sucker for gravy, and Chef Mike Moore at Seven Sows Bourbon & Larder in Asheville, North Carolina, makes a great, soulful one from often-neglected parts of the chicken, inspired by gravy he grew up on courtesy of his grandma Carlie, a farmer’s wife from Wilson, North Carolina. [Photo: Evan Sung]

Martha Lou Gadsen

Martha Lou started out in the restaurant business by helping at a friend’s place, long before she struck out on her own and opened the revered Martha Lou’s Kitchen in Charleston, South Carolina. [Photo]

Tyler Florence

I love nothing more than a simple, delicious, down-to-earth meal, and virtually all of Tyler Florence’s food fits the bill . . . especially his fried chicken, which will always have a place at the top of my list. [Photo: Evan Sung]

Charles Gabriel

Hard to believe that some of the best, most authentic Southern fried chicken can be found smack in the middle of Harlem, but it’s true. Day in and day out, Charles Gabriel makes the Southern food of his childhood for a crowd of neighbor¬hood regulars and an ever-growing legion of fans from the far reaches of Manhattan and beyond. [Photo: Evan Sung]

Jacques Leonardi

Jacques Leonardi has been serving plates of crispy bird made with a recipe handed down by NOLA’s now-deceased patron chef-saint of fried chicken, Austin Leslie. Leslie plied his trade for decades, owning several restaurants in town and even becoming the inspiration for a short-lived 1987 TV series, Frank’s Place. [Photo: Evan Sung]

Donald Link

Link’s understandably popular fried chicken, a too-infrequent special on Cochon’s menu, is made just like his granny used to make it in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite practically echoes through the large, wood-accented dining room. [Photo: Evan Sung]

Kermit Ruffins and Ray "Boom Boom"

Only in New Orelans would you find an award-winning jazz musician with his own club, complete with a secret-weapon cook who fries up some of the best-tasting chicken in town. Then again, only in New Orleans would you find Kermit Ruffins. [Photo: Evan Sung]

Elizabeth Karmel

Elizabeth’s chicken combines elements of her mother’s classic recipe, but the seasoning is all her own; make sure to sprinkle it on while the bird is still hot so it adheres well and really permeates the chicken. [Photo: Evan Sung]