A winter staple or spring picnic favorite, fried chicken is a sure way to warm the soul and bring your family together. “We all have memories of our favorite dishes,” says Chef Ryker Brown, who serves the signature dish at Waldorf Astoria Park City. “Those dishes that are comforting to us and that remind us the past. Our goal here is to invoke those memories by recreating certain iconic dishes that we remember and presenting them in a way that is elegant and fun. Our philosophy is simple: Source the best possible ingredients that we can and prepare them with ease to bring out their true flavors.”

Fried Organic Chicken (serves 4)


For seasoned flour:                                                      For the chicken:

2 cups all-purpose flour                                           4 10 oz boneless, skin on, organic chicken breasts

1 tsp dried thyme                                                           2 cups and 4 tbsp of buttermilk

2 tbsp paprika                                                                   8 fresh thyme sprigs

1?2 tsp cayenne pepper                                            3 cups seasoned flour

2 tbsp kosher salt                                                           8 cups of canola oil for frying

1 tbsp granulated garlic

1 tbsp of onion powder

1 tsp cumin

2 tbsp chili powder


1. Vacuum seal individual plastic bags with chicken, one sprig of thyme and 1 tablespoon of buttermilk each. Let marinate for 1 hour, using circulator if possible.

2. Heat oil in a heavy duty sauce pan until the temperature reaches 355°.

3. Place the remaining buttermilk in a mixing bowl. Place seasoned flour in a separate mixing bowl.

4. Cut chicken into three pieces and dredge in flour.

5. Remove and add to buttermilk. Remove and return to flour. Allow 5 minutes for the flour to adhere to the chicken and then place in frying oil.

6. Deep fry chicken until it turns a crispy golden color, approximately 3 minutes and until internal temperature reaches 165°. Remove chicken from oil and place onto a paper towel lined pan.

7. Season with salt.

Share photos of your finished dish on social media using #HiltonGoOut. Enjoy!

About Chef Ryker Brown

While his culinary career began in California, Brown spent most of his career working in mountain destinations including Big Sky Resort as the Executive Sous Chef and the Executive Sous for the Yellowstone Club at Rainbow Lodge. In 2008, he accepted the Executive Chef position at Promontory Ranch Club, and worked his way to Sundance Mountain Resort as the Resort Executive Chef from 2012 to 2014. Brown was most recently the Corporate Executive Chef for Heirloom Restaurant Group where he oversaw operations for seven different concepts.

At Powder, Brown will be introducing new items to the seasonal menus, which draw inspiration from the surrounding Wasatch Mountains and incorporate elements of nature by sourcing and foraging for local ingredients and serving dishes on natural stone and wood.