Killer Fried Chicken
$165 per person
What You'll Learn
By the end of the class you will:
- Know how to choose the right chicken and cuts for frying
- Learn the difference between batter, dredge, and breaded chicken
- Understand the differences between shallow vs. deep frying
About This Class
Indulgent? Yes. But, let’s be honest – it’s hard not to love a crispy piece of fried chicken every now and then. Let us walk you through the steps of this killer picnic favorite.
Leave your fear of frying at the front door as we explore fried chicken from around the globe. We’ll start with a classic cast-iron skillet version, and then move to Korean, Japanese, and Italian styles. Wondering how you keep the chicken moist, how to ensure it cooks through without absorbing too much oil, or if you can make any of it ahead of time? We’ve got you covered. You’ll even round out the menu with a couple classic sides and condiments so at the end of the day you’ll enjoy a feast of fried chicken, and be ready to tackle it yourself at home.
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Growing up in the Bay Area, Kirsten was exposed to an extraordinary array of foods. This early exposure instilled in her a great curiosity and passion for regional cuisines. At 18 years old, Kirsten studied cooking under the tutelage of Catherine Pantsios before working in restaurants such as Mario Batali’s famous Babbo in New York’s West Village and Nancy Oaks’ Boulevard in San Francisco. Kirsten has worked in restaurant kitchens in Europe and traveled extensively in South East Asia, where she took cooking courses and hung out in the food markets of every city she visited. Kirsten is currently the chef-instructor of the Professional Culinary Program at San Francisco Cooking School.
A native Californian with a Midwest upbringing, Eric spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan. A graduate of San Francisco Cooking School and Francophile who knows how recipes work, Eric is a freelance recipe tester, developer, and food stylist. He’s also a consultant for local food businesses, personal/event chef, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron’s off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.
After spending almost 20 years leading travelers all over the world and exploring delicious and exotic cuisines, Patty decided to pursue her passion for cooking. She enrolled and graduated from the Professional Culinary Program at San Francisco Cooking School. Patty trained at the highly rated Italian restaurant, Perbacco, in San Francisco where she learned first-hand the intricacies and complexities of food preparation, presentation, and service. Today, Patty works as a private chef, teaches cooking classes, and still makes time to travel.