“Fried Chicken & Champagne” and Two IACP Nominations
Like the beloved children’s book, “The Little Engine That Could,” Seattle chef and caterer Lisa Dupar’s self-published first book “Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro” beat out books from big-name publishers to garner not one, but two prestigious award nominations from the International Association of Culinary Professionals (IACP). The book is up for awards in both the American and First Book categories.
Dupar, who spent her formative years in Charleston, South Carolina, describes her book as a mix of “hometown and haute, down-home and high-end."
Within its 260 pages, she takes full advantage of her southern roots as she spins stories of her childhood, bigger-than-life southern relatives, her culinary training, and growing up to be the preferred chef and caterer to many of the Northwest’s most powerful movers and shakers.
“As far back as I can remember, my memories have been mostly of food and the people who have influenced cooking in my life,” she says in the introduction to her temptingly titled tome.
An enticing variety of recipes, vintage family photos, handwritten snippets of text, creative use of color and sidebars, and food porn-worthy plate shots make for a complete and enticing package.
“In the end, I’m simply a Southern gal who can’t resist a glass of champagne with a plate of fried chicken."
Lisa’s Southern Fried Chicken
Serves 4 to 6 people
Lisa Dupar has been making this fried chicken recipe since her high-school years, and it’s still her favorite. She suggests packing it for a picnic with mashed potatoes and cole slaw or serving it for brunch with waffles and syrup. And don’t forget a glass (or two) of Champagne.
1 whole fryer chicken, cut into 8 pieces
Seasoning salt or salt and pepper
1 cup buttermilk mixed with 2 eggs
All-purpose flour
2 to 3 sleeves of saltine crackers, crushed by hand so your have coarse crumbs (not super fine)
Peanut oil for frying
1. Season chicken meat well with seasoning salt.
2. Dust with flour.
3. Dip into buttermilk-egg mixture.
4. Press chicken into saltine-cracker crumbs. Set aside before frying.
5. Heat fryer oil (1-inch deep) in a large skillet to 350°F.
6. The chicken “fries” and browns too quickly to cook the chicken all the way. The oil is really just browning the saltines. Fry until golden brown. This happens very quickly.
7. Pull the chicken from the oil and drain. Place on a baking sheet placed over a rack and bake in a 350°F oven for 40 minutes more, or until done.
Rossean on April 02, 2011 at 09:14 PM
The next time I read a blog, I hope that it doesnt disappoint me as much as this one. I mean, I know it was my choice to read, but I actually thought youd have something interesting to say.
Debra on April 02, 2011 at 10:13 PM
Yeah Lisa! I'm so happy to learn more about her new cookbook, and to see that Lisa Dupar, self-publisher, snagged some pretty amazing nominations. That's exciting! Congrats - a great review, Braiden.