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.
Menu
Skillet Fried Chicken, Korean Fried Chicken, Chicken Milanese, and Chicken Kara-Age, plus plenty of sides to round out the feast
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Cancellation Policy
Related Classes
-
Add to CartPastry Fundamentals II
$460 per personThe Pastry Fundamentals series will teach you a set of dessert-based recipes, each one with the ability to become many […]
-
Add to CartWines of France
$85 per personFrench wines are some of the most influential in the world and regions like Champagne, Bordeaux, Burgundy, Alsace, Rhone and […]
-
Add to CartCroissants & Pains au Chocolat with Michael Kalanty
$165 per personLong before the movie “Julie and Julia” people have been yearning to make their own flaky croissants at home. Now […]
Kirsten Goldberg
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.
Eric Lundy
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.
Patty Ponciano
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.