Join three of Houston's top fried chicken chefs for a throwdown benefiting Lucky Dog Rescue, a nonprofit foster-based dog rescue organization. Attendees will vote on the winner, who will be crowned Fried Chicken Champion.

Using donated Springer Mountain Farms Chicken (poultry that is all-natural with no antibiotics, growth stimulants or hormones; fed a vegetarian diet and certified by the American Humane Association), the chefs will create their own signature fried chicken and a chosen side. In addition, Wholesome Sweeteners is providing product for pastry chef Alyssa Dole of Corner Table, to prepare dessert for the crowd. 

Known for his legendary fried chicken pop-ups, chef Mark Holley prepares his southern-style fried chicken in huge cast iron skillets followed by a brief treatment on wire racks in the oven. Haven executive chef Randy Evans cooks his chicken sous vide in olive oil, garlic, bay leaf and thyme. After a cold water shock, it goes into a buttermilk bath flavored with Crystal Hot Sauce followed by a dredging in a Creole spice blended flour before being fried in cottonseed oil.

BRC executive chef Steve Marque's fried chicken is brined for 12 hours with honey, parsley, thyme, rosemary and lemon, then bathed in a spiced buttermilk for another 12 hours. It's then breaded in spiced flour and deep fried in peanut oil.

Deep Eddy Vodka will provide special cocktails while Saint Arnold Brewing Co. will serve up its popular cold brews.