Whether it’s a backyard barbecue or a picnic in the park, there’s no better centerpiece to a summer feast than a heaping helping of crunchy fried chicken. At his recent Beard House dinner, chef Nick Wallace whipped up a flavor-packed iteration of this perennial poultry dish, first brining the meat in a homemade pickling solution before frying it and serving it alongside a spicy, citrus-infused barbecue sauce. Bust this out of your basket at the next block party potluck and you’ll be the cluck of the neighborhood. Get the recipe.
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View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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