The Secret to the Best Fried Chicken? We've Got It.

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.

Hungry for more? View our entire recipe collection.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. 

--

Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.