SLO LIFE Magazine Aug/Sep 2019

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FRIED AND FLAVORFUL At Big Sky Cafe in San Luis Obispo, I meet with Chef Greg Holt, who purchased the iconic southern-style restaurant from founder Charles Myers after cooking there since 1994. I tell Holt I think I’ve been eating the Buttermilk Fried Chicken Salad for a decade—if not decades—and he confirms. “When I started with Charles in 1994, it was already on the menu,” he says. “It’s a foundation dish.” And for good reason. Holt explains that he marinates organic chicken breast strips in equal parts buttermilk and eggs for up to four days to tenderize it and keep it moist. He then dredges the strips in flour and blackening spice, then flash fries it in canola oil. This is the crowning glory of the dish: crisp yet tender fried chicken. Other pieces of the salad include a bed of mixed local lettuces, shredded beets and cabbage, candied pepper pecans (blackened in a dry cast iron skillet), and black eyed pea chow-chow, sometimes called a “piccalilli,” which is a Southern salsa-like garnish. A creamy pecan dressing rounds the whole dish out for an effortless balance of savory, sweet, tang, and spice. As I cut into a juicy strip of fried chicken, I remark to Holt how simple the dish is, yet how complex it tastes. “Some of the best foods are the simplest,” he says, smiling. >> 82 | SLO LIFE MAGAZINE | AUG/SEP 2019
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SLO LIFE Magazine Aug/Sep 2019

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