Chef Bradley Ogden rose to national prominence as the executive chef at San Francisco’s renowned Campton Place Hotel. Ogden and partner Michael Dellar later opened Ogden’s signature restaurant, The Lark Creek Inn just north of San Francisco. Leading critics and publications called it of the best restaurants in the nation. Ogden later opened additional eateries across California including One Market Restaurant in San Francisco, Lark Creek in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara, and Arterra in Del Mar.
Among other awards, Ogden has been named:
- Best Chef California by the James Beard Foundation
- One of the Great American Chefs by the International Wine and Food Society
- Winner of the Golden Plate Award by the American Academy of Achievement
- Chef of the Year by the Culinary Institute of America.
Ogden has appeared on the Today Show, Good Morning America, AM/San Francisco, Dinner at Julia’s and the Discovery Channel’s Great Chefs of the West series.
In March of 2003, Ogden partnered with Caesar’s Palace to open a restaurant in Las Vegas, receiving the Best New Restaurant award in 2004 from the James Beard Foundation. For more information about Bradley Ogden, visit http://ogdenhospitality.com/
Ingredients:
2 Medium Frying Chickens, about 3 1/2 pounds each
2 cups buttermilk
2 cups all-purpose flour
2 tablespoons fresh cracked black pepper
2 tablespoons kosher salt
1/2 teaspoon cayenne pepper
Cooking oil, bacon drippings or clarified butter for frying
Directions:
Wash the chickens, dry with paper towels and cut into serving pieces. Place the chicken pieces in a large shallow pan and pour the buttermilk over them. Refrigerate the chicken for 30 minutes. Place the flour, black pepper, kosher salt and cayenne pepper in a heavy brown paper bag and shake vigorously to blend.
Place a large, heavy, cast-iron skillet over medium heat. Cover the bottom of the skillet with a 1/8 inch layer of cooking oil, drippings or clarified butter. Drain the chicken pieces and place in the bag, several pieces at a time. Shake the bag vigorously to evenly coat the chicken with the seasoned flour. Remove the chicken pieces from the bag, shaking them to remove any excess flour. Place the chicken pieces into the hot fat. Do not crowd the pan. Be sure the leave enough room between the pieces of chicken. Turn the chicken frequently until all sides are even, golden brown. Remove the chicken pieces as they are done, drain on paper towels and keep warm. The white meat should take about 15 minutes, the dark meat a total of 20 to 25 minutes.
