Fried & True Takes Fried Chicken to a Whole New Level!

*Disclaimer:  I received Fried & True from Blogging for Books for this review.  All opinions are my own.

fried & true



About Fried & True

Whether 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. Recipes to savor include:

–Hattie B’s Hot Chicken
–Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise
–Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy
–Jacques-Imo’s Fried Chicken and Smothered Cabbage
–The Loveless Café’s Fried Chicken and Hash Brown Casserole
–Blackberry Farm’s Sweet Tea–Brined Fried Chicken
–Charles Phan’s Hard Water Fried Chicken
–Thomas Keller’s Buttermilk Fried Chicken
–Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits

Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.

My Review

If you LOVE fried chicken, Fried & True is the cookbook for you!  This is a HUGE compilation of not only awesome fried chicken recipes, but also amazing side dishes that you will find accompanying fried chicken, like buttermilk biscuits, macaroni and cheese, and dirty rice.  You will also find recipes that have an ethic flair, such as Keralan Fried Chicken with Cardamom Waffles and Spicy Maple Syrup.

The book is arranged geographically, with sections on Southern Inspiration (featuring heavy hitters such as Paula Deen), American Originals, and Pacific Rim Flavors.  There are separate sections on Fried Chicken 101 (great for those of you who are frying newbies), as well as a separate sections on “Sandwiches, Wings, Li’l Bits, and Special Diets”. Special diets includes things like “vegetarian” chicken, gluten free, and baked chicken.

I really like this book – because I loved fried chicken.  If fried chicken isn’t your thing, steer clear.  But if you’re looking for a great way to learn and experiment with all the different ways that you can enjoy the yumminess that is fried chicken!

“I received this book from Blogging for Books for this review.”


Scalloped Potatoes Recipe from The Hundred-Foot Journey #FoodieFriday



Do you love to cook??  I do, and I can’t WAIT until Disney’s latest film comes out, because it definitely caters to foodies!  In DreamWorks Pictures’ “The Hundred-Foot Journey,” the opening of a new Indian restaurant in the south of France, next to a famous Michelin starred eatery, is nearly cause for an all-out war between the two establishments until Le Saule Pleureur’s icy proprietress Madame Mallory recognizes her rival’s undeniable brilliance for preparing masterful meals.

 I can’t wait to see Helen Mirren bring on the sass and ice!  And not to mention the amazing fusion food ideas we’re going to get!  Here’s the trailer to whet your appetite!


And for those of you who love to cook, check out this awesome recipe for Scalloped Potatoes from The Hundred-Foot Journey & Le Cordon Bleu!  YUMMMM!


Spicy Asian Noodles with Chicken and Peppers {Recipe Rehab}


Anyone who knows me knows that I love P.F. Chang’s…I sometimes dream of their lettuce wraps.  Yum!  As tasty as P.F. Chang’s is, their menu isn’t always waistline friendly.  For example, their chicken lo mein clocks in at over 700 calories!  This edition of Recipe Rehab is meant to duplicate the yummy, spicy, and salty flavors of your favorite Chinese foods while being a little more waistline friendly!  This Spicy Asian Noodles recipe features chicken and fresh red peppers with as much or as little zing to it as you want!  Caveat:  This recipe is not low sodium, so if that is a dietary concern for you you may want to avoid.  It also isn’t the prettiest dish ever, but it packs a flavor punch and is super easy, so it’s great for weekday meals!




The secret to this recipe is two fold – it uses a combination of flavorful sesame oil as well as olive oil – both of which are good for you!  Sesame oil is slightly higher in fat and calories than olive oil, but both are pretty good for you.  The dual use in this recipe is because I find cooking entirely in sesame oil can be overwhelming in flavor, but if you’re a huge fan, go ahead and sub the olive oil for extra peanut oil in your Spicy Asian Noodles.  The other secret gives this recipe some serious kick – hot chili sesame oil.  Feel free to adjust the amount of this you use to spice it up, or tone it down for the kids!



If you haven’t worked with cellophane noodles before, they are pretty fun!  A few caveats – they cook quickly!  Don’t overdo it or your Spicy Asian Noodles will resemble oatmeal…The other trick is to really season your water.  I don’t measure soy sauce into the water – I basically add it until it turns a yummy golden brown.  Also, don’t salt your water on top of the soy sauce – you will end up with SUPER salty noodles.  Here is a glimpse of what they look like during cooking and after:


So there you have it!  I almost forgot the best part – My Fitness Pal calculates this recipe as having approximately 420 calories per serving, making Spicy Asian Noodles a serious recipe rehab over lots of take out Chinese food!  Enjoy!


Spicy Asian Noodles with Chicken and Peppers


  • 4 Boneless Skinless Chicken Breasts, cut into cubes and seasoned with salt and pepper
  • 8 oz Cellophane Noodles
  • Sesame Oil
  • Olive Oil
  • Soy Sauce
  • 2 tablespoons Cumin
  • 1 tablespoon Turmeric
  • 4 tablespoons fresh Ginger, minced
  • 2 Onions, thinly sliced
  • 2 Red Bell Peppers, seeds and veins removed, sliced thinly
  • Hot Chili Sesame Oil
  • 1/4 cup water


  1. 1. Bring a large pot of water to boil.
  2. 2. Heat 2 tablespoons of sesame oil and 2 tablespoons of olive oil on medium high heat. Once hot, cook the chicken 5-6 minutes, or until brown and cooked through. Don't overcook, or it will get dry.
  3. 3. When the water is boiling, add enough soy sauce so that the water is a golden brown. Add a drop or two of hot sesame chili oil. Turn the heat off, and add the cellophane noodles. Let them soak between 4-7 minutes or until they are soft. Don't oversoak them them or they will be mushy! Drain them and toss them with 1 tablespoon of sesame oil and another drop of hot chili sesame oil.
  4. 4. Heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil in the pan you used to cook the chicken. Stir fry the red peppers and onions until softened, about 6-7 minutes. Add the ginger, a drop or two of hot chili sesame oil if you like it spicy, the cumin, and the turmeric, and 1/4 cup water.
  5. 5. Toss the noodles into the pan and taste. Season with extra soy sauce or hot chili sesame oil as you desire. Add the chicken back in and keep cooking the noodles until they get somewhat dry and brown.

Dairy Free Cookies for Valentine’s Day {Recipe}

dairy free valentine's day cookies


If you have a family member with a dairy allergy, you know how difficult baking can be.  Dairy free cookies, muffins, pies, and bread are absolutely staples at our home, because my youngest daughter is very, very allergic to any kind of dairy product.  Dairy free baking can be challenging because it is often butter that holds together many recipes.  In this recipe, we use Crisco, but there are also some times of margarine that can be substiuted, and in a pinch, vegetable oil can work with some recipes.  We substitute almond milk for regular milk, as we find that it does not affect the taste of baked goods as much as soy milk does.  Here is a quick, easy recipe for dairy-free roll-out sugar cookies.  These are super easy and totally dairy free!

My girls are able to make AWESOME roll out cookies, as we use The Cookie Thing to make all of our cookies even sized!  This is extra helpful because we don’t have to add extra flour to roll these cookies – we simply put the dough between two pieces of waxed paper and roll away.  As you can see, my six year old is awesome at it!  She is using The Little Cookie Thing, which is made specifically for little hands!  This is extra helpful when baking dairy free cookies, because again, we don’t have butter to help hold the dough together.  The Cookie Thing makes it a snap to roll them out!


If you would like to learn more about The Cookie Thing, or even have a change to WIN The Cookie Thing AND The Little Cookie Thing, head over to my full review on Kate N’ Kaboodle!  This is an awesome, awesome kitchen tool, and is one that is going to be a part of our baking from now on!  Enjoy your dairy free cookies this Valentine’s Day!


Dairy-Free Valentine’s Day Cookies {Recipe}


  • 1 cup Crisco
  • 1 cup sugar
  • 1 1/2 tablespoons almond milk
  • 1 large egg
  • Pink food coloring
  • 2 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Mix Crisco and sugar in a bowl on medium-high speed until smooth and creamy. Add egg, almond milk, and vanilla and beat until smooth.
  2. Combine baking powder, salt, and flour in a bowl. Gradually add into wet mixture until well blended. Add food coloring as desired. Do not overmix.
  3. Refrigerate dough about an hour.
  4. Preheat the oven to 350 degrees. If you have a Cookie Thing, you should be able to roll cookies out in between two pieces of wax paper using the 1/4 inch measuring boards. If you are using a regular rolling pin, lightly flour your surface and roll out dough.
  5. Cut out cookies. Before placing on cutting board, coat the cookies with sugar by pressing lightly on both sides into a bowl of sugar. For different looks, roll in red sugar crystals, or a combination of red and white sugar.
  6. Place cookies about 2 inches apart on a baking sheet.
  7. Bake 7-9 minutes until edges begin to brown. Cool for a few minutes on the baking sheet, and then transfer to a cooling rack to cool completely.


Easy, Healthy Eggs Florentine Recipe {Recipe Rehab}


Any Southern foodie will be able to tell you about how heavenly Eggs Florentine is.  This heavenly Southern Dish, albeit with several variations, is bound to feature creamy soft baked eggs, butter, heavy cream, cheese, and a white sauce.  So tasty…but not so healthy for your heart or your waistline! Here is a quick recipe rehab for you that gives you the same great flavor of Eggs Florentine without all the extra fat and calories. AND, it’s fast and easy. AND for those of you who are lactose intolerant or have a severe dairy allergy like my daughter, I have a dairy free Egg Florentine recipe for you!

The first step to making this recipe awesome is to season the spinach.  Start with a 10 oz bag of frozen spinach.  Thaw, and squeeze dry.  Now you can get a little creative.  I use 1/2 teaspoon of garlic powder, 1/2 onion powder, a pinch of sea salt, a pinch of pepper, and a pinch of nutmeg in my spinach.  Stir, and taste.

Once you have your spinach to your liking, divide evenly between four 6 oz ramekins coated with cooking spray.  Butter is good too, but adds extra calories.  Make a little “nest” in your spinach for your egg.


Next, carefully crack an egg into the ramekin.  Crack a pinch of pepper on the top.


Next, cover with Parmesan cheese (about 1 1/2 teaspoons).  Swiss Cheese is also tasty.  If you notice, the recipe up to this point has been dairy free. This is such an easy fix!  I simply topped one ramekin for my daughter with soy cheese.  Same great recipe!


Bake for about 13-15 minutes in a 350 degree oven – just until the egg white is set.  CAUTION:  Do not overcook!  If you plan on serving your Eggs Florentine in the ramekin, remember that it will continue to cook the egg while cooling.  If the yolk overcooks, you do not get the warm, buttery goodness of that soft baked yolk.  You can also carefully remove them and serve over English muffins.  This slows the cooking process as well!

This is such a simple recipe, and it is a real treat on the weekends – without a lot of fuss, and UNDER 200 CALORIES per serving!  Hope you enjoy!

Easy, Healthy Eggs Florentine {Recipe Rehab}


  • Cooking spray
  • 1 (10z) box of frozen spinach, thawed, drained, and squeezed dry
  • 4 eggs
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of nutmeg
  • 2-3 tablespoons of grated Parmesan Cheese or Soy Cheese for dairy-free


  1. Spray four six oz ramekins with cooking spray. Preheat oven to 350 degrees.
  2. Season spinach with salt, pepper, garlic powder, onion powder and nutmeg. Stir, and divide equally into ramekins, with a small indent in the middle to create a "nest" for your eggs.
  3. Carefully crack an egg into the ramekin. Grind black pepper over the top.
  4. Top with Parmesan cheese, or soy cheese to make the recipe dairy free.
  5. Bake for 13-15 minutes, just until egg white sets. Be careful to avoid over-cooking after removing from oven.

Ginger White Chocolate Chunk Cookies Recipe



Looking for a yummy addition to your holiday baking list?  Check out this yummy Ginger White Chocolate Chunk Cookies Recipe. They are super easy to make in quantity, which makes them the perfect recipe for cookie exchanges!  I made 9 dozen cookies in approximately 2 hours, making this an easy way to get some serious holiday baking done in record time.  They are super easy too!  Here’s a step by step for you, but skip to the end of this post for the full recipe!

Start your cookies by creaming together your butter and sugar on a high speed with your stand mixer.  This should be smooth and creamy when you are done.




Next, beat in your wet ingredients (honey, corn syrup, oil, vanilla) and dry ingredients and spices (baking soda, cinnamon, cloves, salt, and ginger).  Add in one egg at a time and beat until smooth as well.



Slowly add your flour, about 1/2 cup at a time.  Putting in too much will get you a face full of flour, as well as overwhelming your cookie dough.  Don’t forget to scrape down the sides of your bowl while mixing. When your flour is well mixed in, set your stand mixer to stir and stir in white chocolate chips.




I like to use an ice cream scoop to form my cookie balls so that all of my cookies are a uniform size.




On a separate plate, roll your cookies well in granulated sugar.  This will add some sweetness and will also make your cookies sparkle!




Place about 2-3 inches apart on a baking sheet and bake as directed in the recipe.  The cookies should be a nice golden brown color, but they will still be super soft when they come out of the oven, so make sure that you don’t accidentally bump them, and allow them the full 5 minutes to cool on the baking sheet to avoid damaging them.



These are super yummy, and they are very fragrant.  Your house will smell amazing for the rest of the day!  Make sure to add this recipe to your holiday baking list, especially for cookie exchanges.  You won’t be disappointed!


Ginger White Chocolate Chunk Cookies

Cook Time: 12 minutes

Yield: 3 dozen


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar, divided into 1 cup portions
  • 1/4 cup honey
  • 1/4 cup dark corn syrup
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups white chocolate chips


  1. Preheat oven to 350 degrees. Cover baking sheets with waxed or parchment paper.
  2. In a stand mixer on high, mix together butter and 1 cup sugar until creamy.
  3. Beat in honey, corn syrup, canola oil, vanilla, baking soda, salt, cinnamon, cloves, and ginger. Mix well on medium speed.
  4. Add one egg at a time and beat after each addition until smooth. Slowly add 1/2 cup of flour at a time until mixed well.
  5. Setting your stand mixer on "stir", add the white chocolate chips.
  6. Use an ice cream scoop to make the dough into balls. Coat well with sugar and place on cookie sheets 2-3 inches apart.
  7. Bake for 12-13 minutes until golden brown. Allow cookies to cool in baking sheets for 5-10 minutes before removing to a wire rack to cool. Cookies will be soft when they come out of the oven.