DIY Fried Chicken from Chef Mike

One of The Patio on Lamont’s most popular dishes is the fried chicken sandwich, which features a perfectly seasoned, double-breaded piece of juicy, tender chicken. Executive Chef Michael Ground shares his recipe just in time for your Fourth of July picnic.

“Fried chicken is my go-to Fourth of July recipe. I can eat it hot or cold, which is why it’s perfect for picnics,” says Chef Mike. The spices and herbs mingle overnight and meld together for a meal that’s intensely flavorful with every bite. It’s the perfect dish to make ahead of time.

Here’s his tried-and-true recipe for fried chicken.

Serves 4-6


5 bone-in legs
5 bone-in thigh
3 cups buttermilk (seasoned with 3 oz. Crystal Louisiana hot sauce)
2 cup all-purpose flour (seasoned with salt and pepper)
1 batch of dredge mix
1 large cast iron skillet filled 1/3 way with canola or vegetable oil.
1 ea. digital thermometer that reads up to 400 degrees.

2 cups panko breadcrumb
2 cups all-purpose flour
1 tbsp kosher salt
½ tbsp black pepper
½ tbsp paprika
½ tbsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder

  1. Let chicken air dry uncovered in refrigerator for at least 4 hours. If you’re short on time, you can dry chicken thoroughly with paper towels.
  2. Preheat oven to 175 degrees F. Turn your skillet on medium heat to warm oil.
  3. Remove chicken from fridge, season with salt and pepper then toss in seasoned flour.
  4. Shake off excess flour and dunk generously into buttermilk before tossing into dredge mix, making sure to thoroughly coat each piece of chicken evenly.
  5. Once oil is 325 degrees F, fry chicken in batches. Don’t overcrowd the pan; this can cool down the oil too quickly.
  6. Let chicken fry until one side is a deep golden brown, about 6-8 minutes. Then flip, allowing the other side to cook, about 4 more minutes, until internal temperature of chicken is 165 degrees F.
  7. Transfer the finished chicken to a clean wire rack set on a rimmed baking sheet and let cool completely before placing in refrigerator overnight.

Serve with your choice of sides and condiments – Chef Mike prefers potato salad, baked beans, soft white bread or rolls, bread & butter pickles, and a lot of hot sauce. Chef is a sucker for Crystal Louisiana hot sauce, but your favorite sauce will do!

Finding a Perfect Picnic Spot

Born and raised in San Diego, Chef Mike isn’t just a professional cook, but a pro picnicker as well. Finding that perfect patch of grass to lay your blanket can be a daunting task on the Fourth of July. All of San Diego’s gorgeous parks, beaches, and nature reserves can be incredibly crowded on Independence Day, especially if you’re not there early.

Thinking of Mt. Soledad, but don’t want to fight the crowds to watch this year’s fireworks? Chef Mike says to skip the mountain and instead head toward his own secret spot: La Jolla Natural Park. Known to locals as “the best kept secret in La Jolla,” it’s only a few blocks away from Soledad Mountain, and you still get the stunning views of the ocean – minus the crowds.

We hope this gives you a great head start to planning a memorable outdoor Fourth of July excursion!

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