fried chicken sandwich easy

Cornflake-crusted fried chicken sandwiches
Cornflake-crusted fried chicken sandwiches

Cornflake-crusted fried chicken sandwiches, The No-Fuss Family Cookbook: Simple Recipes for Everyday Life by Ryan Scott. Photography by Chris Andre.

The No-Fuss Family Cookbook: Simple Recipes for Everyday LifeEmmy Award-winning celebrity chef (and dad) Ryan Scott knows well that family life is wonderful, but can be a very hectic business—stressing over mealtime shouldn’t add to the madness!

This heartfelt collection comes straight from his home kitchen’s regular rotation into yours. Reflecting Ryan’s colourful personality and practical approach, the recipes are kid-friendly and packed with clever hacks and pro tips for getting meals on the table (and cleaning up) quickly.

There are no fussy cooking techniques or long ingredient lists; instead, the focus is on family-centred meals for even the busiest of days—irresistible recipes like Turkey Reuben Meatloaf, Broccoli-Cheddar Bow Ties, and Naturally Sweet PB&J Pancakes. Even crowd-pleasing desserts like Everything-But-the-Kitchen-Sink Cookies and Butterscotch Marshmallow Squares remain delightfully simple, for minimal stress and maximum fun.

The No-Fuss Family Cookbook: Simple Recipes for Everyday Life is available at Amazon.com and Indigo.ca.  (more…)

The Route 66 Fried Chicken Burger
The Route 66 Fried Chicken Burger

The Route 66 Fried Chicken Burger, Wings and Things by David Turofsky and Ben Ford. Photography by Dan Jones.

Wings and Things

From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally-inspired variations on classic wings.

Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-CrazyWings made firey with Scotch bonnet chillies, and Salt and Pepper Wings coated in five-spice and Szechuan salt.

Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste—you’ll find 24-hour tea-brined whole chicken, Route 66 Fried Chicken Burger, and other recipes using the thighs and breast fillets.

Ben and David also show how easy it is to use wingtips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish ‘Crack Crumb’—a salty, irresistible topping made from crisped-up skin.

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