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Lunchbreak: Fried chicken, prepared by chef Matt Troost and details about the Fried Chicken and Champagne Fest

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Chef Matt Troost

Three Aces
1321 W. Taylor Street
Chicago
(312) 243-1577
threeaceschicago.com

Charlatan
1329 W. Chicago Avenue
Chicago
(312) 818-2073
www.charlatanchicago.com

Event:
Fried Chicken and Champagne Fest
Saturday, October 22
11:30 a.m. - 3:00 p.m.
Kendall College Skyline Room
900 N. Branch Street
Chicago

For tickets:

kendallfoundation.org/

Basic Bird Ticket: $85

Fancy Fowl Ticket: $175

 

Fried Chicken

Marinade:
5 pounds – bone-in, skin-on chicken thighs
2 tsp (10g) ground black pepper
4 tsp (20g) salt
2 cups  buttermilk

Directions:
Mix mix mix. Let marinate overnight.

Dredge:

3 cups all-purpose flour
2 cups cornmeal
2 tsp (10g) turmeric
2 tsp (10g) black pepper
3 tsp (15g) salt
just over 1/2 tsp (3g) celery seed
2tsp (10g) garlic powder

Directions:
Dredge chicken in flour and spice mix and let sit for 5-10 minutes. Fry at 350F for 14 minutes or until cooked through.