Southern Comfort | Buttermilk Fried Chicken & all of the fixin's
TUESDAY, JUNE 27, 2017
6:30--8:30PM | AUSTIN
Tickets available at Kitchen Underground.
Frying chicken always makes me feel a little better about life.
— Minnie, The Help
RECLAIM THAT ART!
Margaret Calhoun may not have been a holy roller, but she sure could fry the Hell out of a chicken.-- Steven NortonJoin market chef and southern food aficionado, Maggie Perkins to learn the secrets to proper golden, crispy Southern Buttermilk Fried Chicken and enjoy the best heirloom dishes to accompany it. You’ll master breaking down a whole bird, preparing chicken by brining, seasoning, and dipping and dredging, tips and techniques to include and/or avoid, and frying for light and crispy crust and succulent, fully cooked interior.
And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.— Wendell BerryAt the end of the demonstration, sit down with classmates for a full meal with all the fixings. Depending upon what is freshest and most abundant from the fields, that might include sliced garden tomatoes, okra, squash, definitely potatoes in some form or fashion, fresh peas, sweet corn, or anything else that shows itself off that morning. And of course, cold iced tea to wash it all down.
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi...and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing...and to top it all off with a wedge of freshly baked pecan pie. -- Craig ClaiborneThis is THE MEAL of southern childhoods and beyond, and you’ll be the talk of the table and town when you make it YOUR specialty.
Minnie don't burn chicken.
-- Minnie, The Help
About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.