The south might get most of the credit for fried chicken, but we know that’s only the tip of the iceberg. So in this class Darin Gagner will teach you all that fried chicken can do! You’ll learn about both wet and dry brining, the best cooking methods and temperatures for dark and light meat, deep frying and pan frying, and some basic butchery to make sure no cut misses out on the party. On the menu: sticky coconut caramel and ginger chicken wings; Nashville hot chicken with pickled cucumbers; extra crunchy chicken salad with shaved celery root and maple yogurt dressing; and boneless fried chicken sandwiches with sesame scallion slaw.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.