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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
(312) 243-1577

1329 W. Chicago Avenue
(312) 818-2073

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

For tickets:

Basic Bird Ticket: $85

Fancy Fowl Ticket: $175


Fried Chicken

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

Mix mix mix. Let marinate overnight.


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

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