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!

Every week, Eddie’s Supper Club delights guests with an authentic Baja California-inspired meal, thanks to the hard work and passion put in by Chef Eddie Zamarripa. As Sous Chef at The Patio on Lamont, Chef Eddie’s career is driven not by aspirations of grandeur, but motivations of passion, love, and family.

A Lifetime in the Kitchen

Born and raised in Tijuana, Chef caught the bug for cooking as a child, helping his mother in the kitchen prepare meals. At 13 years old, he took the opportunity to work as a dishwasher in a professional kitchen with his uncle, a chef at the historic White House Restaurant in Laguna Beach across the border.

Through his teenage years, Chef Eddie would return to the restaurant every summer. To some it may have been just another temporary job, but to him, it was an opportunity to learn from the best. After graduating from high school, Chef officially moved to the US and began to learn under his uncle-turned-mentor. Chef Eddie recalls how hard his uncle was on him during those years, but even as a fresh-faced teenager, he understood why: the kitchen is a tough place to be, and working in one for a living requires a special set of skills to succeed.

Making His Mark in San Diego

He won’t admit it, but Chef Eddie’s had an incredible influence across San Diego. He made an impact as Executive Chef at Cafe Pacifica, earning accolades for his inventive seafood dishes which mixed old-school home-grown cooking with new-school techniques. He’s also consulted for restaurants throughout the county – if you’ve eaten at a Mexican restaurant in Old Town or North County, Chef Eddie’s probably had a hand in it.

Cooking with Passion

With Eddie’s Supper Club, Chef aims not only to cook his favorite meals, but also to show everyone the home-cooked cuisine that gave him a desire to pursue a culinary career. To Chef Eddie, cooking isn’t just “work” – it’s a display of love, motivated by a passion for family. This includes traditional family-style Mexican dishes such as birria, a stew with braised lamb or goat, and barbacoa, a large slab of meat marinated with chile peppers and slow-cooked to perfection.

Unselfish, considerate, and unwaveringly dedicated, Eddie Zamarripa is the heart and soul of the culinary team at The Patio on Lamont. Whether it’s an incredible Asian-fusion seafood dish, or a large batch of traditional homemade mole, Chef Eddie ensures that his creations are driven by a passion for cooking, and an appreciation for the ingredients themselves.

It’s pretty well known that The Patio family of restaurants loves their pets … and yours too! To honor and showcase all the furry family members that join you for dinner, we’re holding a summer Patio Pet Photo Contest. And the rules are simple!

Take a fun photo of your pet at any Patio restaurant (The Patio on Lamont, The Patio on Goldfinch, Fireside, Saskas and Surfrider Pizza)

Share your photo on Instagram, Facebook or Twitter.

Use #thepatiopets and tag the restaurant at which the photo was taken.

Share your photo by August 30, 2016. We can’t wait to see your photos!

pet photos

We look forward to the weekend for a few reasons: Sleeping in, days spent at the beach and, of course, brunch! Who doesn’t cherish time and delicious food with friends and family? Be it coffee or cocktails, a chorizo skillet or chicken sandwich, our “Funky Brunch” continues to be one of the most popular meals of the week.

Here at the Patio on Lamont, we seriously LOVE our brunch. Around here, it’s affectionately known as the “funky brunch.” When you join us expect to a lively setting, throwback music, and pet-friendly atmosphere. While you’re enjoying the new Bananas Foster French Toast, your pup can enjoy a house-made biscuit and plenty of attention. We even reward guests for bringing their dogs with half off a selection of speciality cocktails!

Whether it’s a celebratory gathering or you just need a little hair of the dog, join your team at The Patio on Lamont for our weekend Funky Brunch! Saturdays and Sundays from 9 a.m. – 4 p.m.