Fried Chicken Fest at South Beach Food & Wine Chicken Coupe

Burger Bash gets much of the attention during the South Beach Food & Wine Festival and for good reason, but for two years now there’s been a great new event held in the Ballroom at the W South Beach, Chicken Coupe, hosted this year by chef Andrew Carmellini. It doesn’t hurt that attendees have been able to quaff at stations serving Moet Chandon, Nicolas Feuillatte, G.H. Mumm, Champagne Henriot, Lucaris, Pol Roger, Pommery, and Veuve Clicquot; and fried chicken from the likes of Elizabeth Karmel (Hill Country Chicken, New York), Clayton Miller (Yardbird, Miami Beach), Asha Gomez (Cardamom Hill, Atlanta), Ashley Christensen (Poole’s Diner, Raleigh, N.C.), Linton Hopkins (Holeman & Finch Public House, Atlanta), and Gavin Kaysen (Café Boulud, New York).

Breasts and thighs, buttermilk-brined there were all kinds of different fried chicken presentations. There were chickwiches, chicken with biscuits, red-eye and giblet gravy, grits and mac and cheese, drizzled with honey, seasoned with Old Bay, pickled green tomato chow-chow, pepper jelly, fried okra pickles, and jalapeño slaw. Asha Gomez of Cardamom Hill in Atlanta served the Kerala fried chicken she became so well-known for after serving it at the Atlanta Food & Wine Festival, and Giorgio Rapicavoli of eating house in Coral Cables, Fla. even took a stab at a rendition of General Tso chicken and waffles.

The event was a bit of a showcase for festival impresario Lee Brian Schrager whose upcoming cookbook “Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides” is set for a May release (he spent a good deal of time researching it on some fried chicken tours last year). But the 2014 Chicken Coupe event may have best showcased the fried chicken of chef Karl Worley, a relative newcomer to the scene whose Nashville hot chicken with watermelon salad and thinly-shaved pickles (unfortunately one of the few non-bread and butter versions at the event) was a standout dish at a sold-out event.

Chef Worley, who has been serving his Nashville hot chicken for less than two years in Nashville out of his Biscuit Love Truck shared some details about himself and the lore around the origins of this iconic dish."Nashville hot chicken is traditionally bone-in fried chicken dipped in a cayenne and oil based liquid to add heat."

How did you get the truck started to begin with and when?
The truck started 18 months ago after much deliberation on a concept. I originally wanted to start a hot chicken truck, but my wife talked me into a biscuit-based truck. I am glad I listened, because our feedback has been great, and I get a chance to share my grandmother’s biscuits to people every day.

For the unititiated, what is Nashville hot chicken?
Nashville hot chicken is traditionally bone-in fried chicken dipped in a cayenne and oil based liquid to add heat.

How is it prepared?
The chicken is fried (some places still use cast iron skillets, which in my opinion is the best way) and then dunked into the cayenne mixture. It is traditionally served sitting on top of white bread and topped with dill pickle slices.

As Chicken Guy opens, Guy Fieri admits: ‘I’ve seen the good, the bad and the ugly in the world of chicken’

Guy Fieri, the self-appointed mayor of Flavortown, is expanding that fandom into South Florida with the opening of Chicken Guy restaurant, which has been assembling inside of Aventura Mall since spring.

The fast-casual eatery now open inside the mall’s Treats Food Hall is a partnership between the tattooed and spike-haired host of five shows on the Food Network — including the mega-popular “Diners, Drive-Ins and Dives" — and restaurateur Robert Earl, the man behind Planet Hollywood.

“South Florida is awesome,” Fieri says. “I love Florida. And it’s a great place to do it. I love Miami. I love the [Food Network South Beach Wine and] Food Festival. I love DJ Irie Weekend. You name it. I’m always finding an excuse to say, ‘I got to go to work in Miami.’ My wife thinks it’s a bit of a coincidence that I always have to work down there. But what it is [about South Florida] is you have people who love food and people who appreciate other cultures. Our menu has 22 sauces, all different from South African Peri-Peri to curry to all-American things like barbecue to sweet and sour. And it kicks ass.”

The first Chicken Guy opened last August in Disney Springs at the Walt Disney World Resort, and plans are to expand throughout the region. Fieri has his name on 10 restaurant brands.

Simple Fried Chicken Breasts

Fried chicken is often a family favorite, but with so many recipes requiring lots of ingredients and steps, it could be intimidating to try to make your own. This recipe uses just a few ingredients (that are probably in your pantry) and an easy cooking method. This no-egg, no-milk, no-breadcrumb dish uses a one-dip dry batter of flour, salt, pepper, and baking powder. While the chicken cooks up quickly, refrigerating the dredged chicken is a must as it ensures the breading stays on while the chicken is frying in the oil.

Boneless or bone-in chicken breasts can be used for this pan-fried chicken recipe, but keep in mind that bone-in chicken breasts cook slower than boneless chicken. If the boneless breasts are very thick, it's best to butterfly them or place them in a plastic bag and pound them thinner with a rolling pin. Alternatively, you can use thinly sliced chicken cutlets, a great choice when you don't have much time to cook.

Serve these simply fried chicken breasts with buttermilk biscuits, mashed potatoes, corn salad, or steamed green beans for a classic and filling fried chicken dinner.

World Famous Chicken & Western Fries

Always fresh. Never frozen.
What makes Royal Farms Fried Chicken so good?
Is it because Royal Farms uses only fresh, never frozen chicken? Or is it because our chicken is handbreaded with our own blend of special spices? Or maybe it's because we pressure cook chicken around the clock to ensure a fresh, juicy, great tasting product anytime?

The answer is all of the above. That's right, at Royal Farms, we take chicken seriously. Very seriously. We know that our customers have come to expect great tasting chicken from Royal Farms and we go to great lengths to makes sure our chicken is the best there is.

Always fresh. Never frozen.
What makes Royal Farms Fried Chicken so good?
Is it because Royal Farms uses only fresh, never frozen chicken? Or is it because our chicken is handbreaded with our own blend of special spices? Or maybe it's because we pressure cook chicken around the clock to ensure a fresh, juicy, great tasting product anytime?

The answer is all of the above. That's right, at Royal Farms, we take chicken seriously. Very seriously. We know that our customers have come to expect great tasting chicken from Royal Farms and we go to great lengths to makes sure our chicken is the best there is.

Royal Farms, Real "fresh" fried chicken, Real fast.
available 24 Hours in most stores

Marinated Whole Chicken Thighs with Mustard and Herbs


  • 4 bone-in, skin-on chicken thighs
  • 4 tsps extra virgin olive oil
  • 3 tsps fresh lemon juice
  • 2 tsps Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Total time: 27 minPrep time: 10 min + marinating for 3 hours – Cook time: 17 min – Serves: 4 people

1. Rinse the chicken thighs under cold running water and pat dry with paper towels. Allow them to come to room temperature for 15 minutes.

2. Preheat your air fryer to 360°F.

3. Place the marinated chicken, skin side up, on the crisper plate or basket of the air fryer. If they are too crowded, place in 2 layers if your fryer has a plate and grill rack above the plate. Cook for approximately 18 minutes, or until the internal temperature reaches 165°F when checked with a digital meat thermometer. Check at 15 minutes.

4. Remove the thighs to a cutting board and allow them to rest for 5 minutes before serving.

5. Serve the whole thighs over creamy polenta with a side of steamed green peas.

Gus’s president Wendy McCrory said Wednesday she expects it to triple its number of locations in the near future. “[We’ll grow at a pace of] maybe six to 10 stores a year. … If we had a year where no stores open, that would be okay, too,” McCrory said. “[But] I would be surprised if we didn’t have 60 stores [in the next five years].”

Best Fried Chicken
BOM 1. Gus’s Fried Chicken
Memphis is a fried chicken capital, and Gus’s spicy, crispy, piping-hot bird provides diners with what may be the single most perfect bite in the flavorverse.

Fancy Fast Chicken

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Want to impress your company with something fancy and fast? Here's a way to do it without a lot of extra work! Our Fancy Fast Chicken will get you rave reviews and you won't even break a sweat. When asked if it's your favorite recipe, don't be afraid to say it's at the top of your list!

What You'll Need

  • 6 boneless, skinless chicken breast halves
  • 6 slices Swiss cheese (1 ounce each)
  • 1 / 4 pound fresh mushrooms, sliced (optional)
  • 1 can (10-3/4 ounces) condensed cream of chicken soup
  • 1 / 2 cup dry white wine
  • 2 cups herb-seasoned classic stuffing mix
  • 8 tablespoons butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place chicken in prepared baking dish. Top each piece with a slice of Swiss cheese. Arrange sliced mushrooms over cheese, if desired.
  3. In a small bowl, mix together soup and wine pour over chicken. Sprinkle stuffing mix over top, and drizzle on melted butter.
  4. Bake 35 to 40 minutes, or until chicken is cooked through and no pink remains.

Check This Out!

  • For more fantastic chicken dinners, make our All-in-One Southern Dinner, our 15-Minute Chicken Cacciatore, or our BBQ Spatchcock Chicken!
  • We've got speed when you need it! Make these Simple Sheet Pan Dinners.
  • And don't miss our collection of Tasty, Quick & Easy Chicken Recipes!

If you love these recipes, then you'll love this FREE eCookbook!

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Ratings & Comments

Thanks for your comment. Don't forget to share!

My Ratingxxxxx. Easy to make. Tasty. I see why the items are layered on. To help keep the next item on top.

I made this last night. I did not use mushrooms and had no swiss cheese, I substituted provolone. Was not impressed with it. Flavor was just OK for me. Sorry Mr. Food.

I've been making this yummy dish for years now. It's easy, no fail and a crowd pleaser. I usually serve it with a side of green beans and a nice, crusty bread.

So easy and so fast and so good! My husband watches carbs so I cut back on the stuffing mix.

Do you place the glass baking dish and chicken right into the oven or do you cover the dish with aluminum foil?

Hey there, you should cook the chicken uncovered. Enjoy!

Do you make the stuffing mix first or just sprinkle it dry from out of the box right over the chicken?

For this recipe do not prepare the stuffing. Just sprinkle dry stuffing on the chicken. Happy cookin'!

Why oh why can't you show the nutrition chart?

Are you certain you want to know? Most of these recipes are laden with sodium, fat and preservatives, as I'm sure you are aware. Happily, sometimes there is a great one, thrown in the mix!

This was really delicious! Will make again!

Easy to make and very good too!

I have made this for years. Everyone in our family loves it. Easy to make and it always turns out delicious. I often forgo the wine (with no replacement!) and it's still fantastic!

Thank you i was wondering if i could lose the wine without hurting the taste.

The chicken will still be flavorful without the wine, but we recommend adding water or chicken broth in its place.

do you mix up the stuffing mix first

it was so good my hubby wanted to keep eating but his belly wouldnt let him

Do you bake this covered or uncovered?

Hello! We recommend baking the chicken uncovered, so that the stuffing gets nice and crispy. Enjoy!

Thanks for the suggested substitute for the wine. Never use it. Chicken broth I always have!

I made this recipe many years ago and it was very good. I also used chicken broth.

You can easily make a tasty variation on this excellent dish, too, by simply substituting a different cheese, say, Asiago, or Manchego, or Gruyere, or perhaps an aged cheddar, for the Swiss.

For those who only want part of the recipe . This breaks down easily. I cut it down into 3rds. The 2/3rds of cream of chicken soup, I saved for making a quick and easy chicken ala king. The stuffing you can buy to make 1, 2 or more servings so that didn't prove to be a problem. And lastly I used "Chicken Broth" to replace the needed white wine (which I didn't have on hand). It was really good . It's definitely a keeper.

When you mention stuffing, do you mean a box of Stove Top

A great dish for family or guests. your instructions couldn't be easier to follow. I have added a thin slice of deli ham over the cheese,, very nice.

Wow, this dish is awesome. My husband really liked it. Definitely a keeper. Very, very easy to put together.

Can I substitute something for the wine? Chicken broth or cooking sherry? I don't care for wine at all.

If you prefer to not use wine, we would suggest chicken broth. Thank you!

What kind of stuffing mix?

Any brand is fine, just make sure it is herb-seasoned.

I tried this and my husband and I loved it! Will definitely cook this again.

I have been making a recipe very similar to this for years. It is easy, quick and tastes wonderful. In answer to the question from 'wlehman 0755768' you do not cook the stuffing mix. Just sprinkle it on top. You will love this recipe.

Is the stuffing mix prepared as per box instructions, or is it used as is right from the box?

You do not cook the stuffing mix, just sprinkle it on top and drizzle it with the melted butter. If your family doesn't like mushrooms leave them out. I make it both ways.

By of my family's FAVORITE requested dish for special occasions for years!Thanks MR FOOD!

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2. Chick-fil-A

Early morning motivation. #ChickenBiscuit #GoodMornings

A post shared by Chick-fil-A, Inc. (@chickfila) on Mar 2, 2015 at 4:28am PST

America's favorite fast food joint deserves to be near the top of the list. Their chicken is quintessential, but what I especially enjoy about Chick-fil-A is that they've turned fried chicken and breakfast into an art. Most other places don't even serve fried chicken in the morning, but at Chick-fil-A, it's all the rage and the perfect way to start your day. And while it's lack of traditional pieces of fried chicken keeps it out of the top position, the Chick-fil-A mantra of great service and highly appetizing food is unmatched by anyone else in the nation. save for one.

Chicken Bog Recipe

A distant cousin of pilau, Chicken Bog combines the best qualities of both chicken and rice. The chicken is juicy, and flavorful, and the rice absorbs the flavor of the chicken and spices. In the best Southern style of rice, the grains don't stick together. Some people theorize that Chicken Bog gets its name because the chicken is bogged in rice. Others claim the name comes because it is a boggy, soggy mess. The recipe is an old favorite, especially in the lowcountry regions where rice is grown, because it is easy to prepare, it can be made to accommodate large crowds, and can be served formally or informally. Chicken Bog used to be a traditional meal in fish camps, cooked on the riverbanks in big black iron pots and served with butter beans and other local vegetables. Chicken bog is fairly simple and quick to make, and it&rsquos a great way to feed a large crowd. So that you and your family can enjoy Chicken Bog as a weeknight meal, we have simplified the recipe without sacrificing any of the taste. Onions, carrots, and garlic are simmered with rice and chicken stock. Add flavorful, shredded rotisserie chicken for the finishing touch.

Here Are The Classic Foods to Pair With Your Favorite Wines

Keep a bottle of Chardonnay and Cab in your kitchen at all times.

All too often, we succumb to the temptation of ordering delivery and pulling out any old bottle of wine sitting in your bar cart. (We've all been there.)

Fortunately, the classic, hearty staples of some of the best steakhouses, red sauce joints, and diners are super simple at their core, with just a few ingredients giving each their star power. Our friends at William Hill Estate are also at the top of their game when it comes to taking the guesswork out of which bottles to uncork for your meals.

Forget delivery (and your lack of Napa Valley knowledge) and jot down a few notes about why these dishes&mdashprepared by our friend Chef Sohail Zandi of Brushland Eating House&mdashpaired with those wines will change the way you entertain.

Chardonnay is a wine grape&mdasha description that seems to have real staying power. It's the wine brought up at every wedding, reunion, or dinner party, and without much thought, you accept pour after pour.

Unlike being deemed &ldquoleast likely to settle&rdquo down, however, William Hill Chardonnay is committed with a depth of flavor reminiscent of golden pears and ruby Cortland apples, plus a richness imparted by oak barrel aging. This wine embodies a full profile of flavor&mdashfrom layers of fruit and tropical notes to juicy lemon, and finishing with caramel and toasted oak flavors.

This complexity tastes amazing and helps it to pair well with a ton of foods. Check out some of the Chef's selections.

Paired With: A Hearty Wedge Salad

The lush flavors of orchard fruit that give William Hill Chardonnay its high praise are the same ones that make it a perfect companion to creamy buttermilk ranch&mdashbrightened by garlic and dill, the dressing requires an equally bold counterpart that can mingle with the tangy elements of a classic wedge and still come out on top. Chef paired this iceberg hunk with pancetta, yellow tomato and roasted squash.

Buttermilk Ranch Dressing:

  • ½ yellow onion
  • 4 cloves garlic
  • 2 cups mayo
  • ¼ creme fraiche
  • ¼ cup buttermilk
  • Salt, pepper to taste
  • Pinch, ground saffron
  1. Add onion and garlic to a food processor.
  2. Chop until medium-fine.
  3. Add the rest of the ingredients, and blend until smooth.
  4. Add salt (about ½ tsp.) and pepper (8-10 cranks) to taste. A little bit of saffron goes a long way, a tiny pinch is all you&rsquoll need for flavor and color.

Paired With: Spicy-Sweet Fried Chicken

Crispy, hot and salty fried chicken has never been happy without a cold beverage nearby. Forget a pilsner, though this southern staple is enlivened by the bright finish of a Chardonnay&mdashcooling the spice of chili-spiked honey and underscoring the buttery, crunchy exterior of juicy legs and thighs.

It&rsquos all about battering the chicken in advance, and leaving it to hydrate overnight&mdashbuttermilk & egg is our favorite batter, and a heavy hand when it comes to spice and salt in the flour mixture is never a bad idea. Cover and let rest in the refrigerator overnight, and them fry 'em up.

Paired With: Classic Carbonara

Carbonara's silken sauce is the result of a delicate balance between whipped egg yolk and nutty pecorino cheese. Since Chardonnay toes the line between a lemony acidity and slightly honeyed, fruit-forward character, together, the pasta dish and elegant white create magic. Charbona, if you will.

Watch the video: Chicken lovers enjoy second annual Fried Chicken Festival

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