written by: Mary Brown Malouf

After decades of banishment, fried chicken has made a comeback. Fears about fat have been allayed and it’s hard to find a restaurant that doesn’t serve a version of the everlasting favorite. Soon to come on the scene is Viet Pham’s Pretty Bird on Regent Street. His will be Nashville-style with a Vietnamese twist, another version of a dish that’s universal, but never prepared the same way in two different restaurants. Do you brine it? Batter it? Dredge it? Each step requires a decision. We asked some notable local chicken-fryers to let us know how they do it.

Tips and Tricks:

Eric LeBlanc at Powder cooks the chicken sous vide before frying.

Matt Harris at Tupelo says, β€œWatch the oil tempβ€”not too hot or it will brown before cooking thru, not too cold or it will be soggy.” 

Amy Britt at Pig & A Jelly Jar says, β€œUse cast iron when frying at homeβ€”make sure the oil temp is correctβ€”no smoking oil!”

Briar Handly likes to fry in a combination of duck fat and lard at home. β€œIts all about firmly packing the dredge on and making sure your oil is not too hotβ€”we fry around 325 degrees.” 

Fried Chicken in Utah:

Viet Pham warns over-brining can make the chicken mushy.

Tupelo: 508 Main St., Park City, 435-615-7700

Pig & A Jelly Jar: 401 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400

HSL: 418 E. 200 South, SLC, 801-539-9999

Pretty Bird: will be on Regent St., SLC,Β  no phone info yet.

Powder: Frostwood Dr., Park City, 435-647-5566



See more inside the 2017 May/June Issue.