We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Southern Fried Chicken
Southern-Style Hot Sauce
Tomato and Corn Salad with Herbed Buttermilk Dressing

Shopping List (for 4 servings):
Produce:
– lemons
– flat leaf parsley
– fresh parsley, chives, or tarragon
– thyme
– garlic
– corn
– shallot
– English cucumber
– heirloom tomatoes
– red chiles (red bell or mini-sweet)
– red chiles (ancho or fresnos)
–  hot red chiles (habanero or birdseye)

Dairy:
– buttermilk
– unsalted butter

Dry Goods / Pantry:
– honey
– peanut oil
– all-purpose flour
– apple cider vinegar
– extra virgin olive oil
– distilled white vinegar
– sugar
– mayo

Proteins:
– chicken thighs, legs, or wings, bone-in and skin-on

Spices:
– bay leaves
– whole black peppercorns
– freshly ground black pepper
– kosher salt
– cayenne
– dried thyme
– dried oregano
– paprika
– chile powder
– ground cinnamon

Equipment List:
– Large stock pot
– Large container for brining chicken
– Large Dutch oven
– Large skillet
– Blender or food processor
– Large strainer
– Chef’s knife
– Two wooden spoons or spatulas
– Vegetable peeler
– Digital thermometer
– Two small bowls
– Two large bowl
– Two rimmed sheet pans, one lined with with a cooling rack
– Long tongs
– Spider strainer

 

Wine suggestion: Washington Chardonnay. The buttery flavors of caramel and baking spice in this style of wine will perfectly complement the richness of our menu.

Non-alcoholic drink suggestion: Southern sweet tea!