Top tips: Charleston chefs share best secrets to help at home

New year, new goals. If yours has anything to do with cooking, read this.

Some Charleston restaurants have names synonymous with a signature dish.

For example, if you’re craving crispy fried chicken, everyone knows you’re getting in line at Leon’s. Dreaming about filet mignon? You’re headed to Halls. And debates over where to find the “best” seafood in the city aside, the market catch at Michelin-recommended Chubby Fish is as fresh and flavorful as it gets.

It’s safe to say these kinds of signature dishes have surpassed hidden-gem status. What, however, still remains secret in these Instagram times? How these dishes are consistently perfect. Until now.

From Lewis Barbecue’s famously smoky brisket to Poogan Porch’s creamy Southern grits, we asked the chefs responsible for whipping up some of the city’s most beloved fare to share their top tips for fans who want to try cooking them at home.

Before frying chicken, rest it in the fridge for more crunch.

—Andrew Hartenstein, head chef at Leon’s Fine Poultry and Oyster Shop

Chef’s signature dish: Fried chicken. “The perfect piece of fried chicken is super crunchy, juicy and has a great balance of spice and salt,” Hartenstein said. “The texture should be firm, yet delicate and cooked well enough for you to be able to separate the meat from the bone.”

The secret: Allow chicken to rest in the refrigerator after you’ve breaded it. “In my experience, a lot of people dredge their chicken and fry it immediately resulting in a lackluster crunch,” Hartenstein said. “Resting lets the humidity of the refrigerator bind to the breader and turn it into a batter. Makes a world of difference.”

Hartenstein recommends breading chicken with a mix of flour with salt, white pepper, garlic powder, onion powder, oregano, paprika and cayenne. Then refrigerate it for no less than four hours (overnight is best) before frying at 325 degrees to a safe internal temp.

Don’t let your butter brown when making an omelette.

—Hunter Conklin, executive chef at Brasserie La Banque

Chef’s signature dish: French omelette with gruyère. “A perfect French omelette should be very tender, delicate and rich,” Conklin said. “I like the inside of the omelette to be like soft scrambled eggs, with a good amount of melty cheese, butter and creme fraiche.”

The secret: When you add butter to a pan before your eggs, it shouldn’t brown at all. “It should just be over a medium heat, getting hot enough to start foaming up a little bit,” Conklin said. “This is so you don’t scorch the exterior of the omelette.”

Conklin also recommends keeping one nonstick pan in your kitchen reserved only for eggs. This will keep the pan pristine and ensure your omelette comes out clean as well.

Slow down: Brisket doesn’t respond well to impatience.

—John Lewis, founder and pitmaster of Lewis Barbecue

Chef’s signature dish: Central Texas-style USDA prime beef brisket. “Perfect brisket should taste like beef turned all the way up,” Lewis said. “It should be rich, savory and clean with smoke that enhances the meat rather than covering it up.”

The secret: Steady low-and-slow temps. Lewis keeps his pit around 225 to 250 degrees and every brisket is smoked for about 18 hours. This causes the fat within the brisket to slowly melt, infusing the meat with an incredible flavor and texture.

“My top tip is simple: Slow down and trust the process to ensure a great bark and a perfect smoke ring,” Lewis said. “I’d say the biggest mistake people make is rushing it by either cooking too hot, trimming too aggressively or slicing before it’s had time to rest.”

Steak should always be cooked last.

—Matthew Niessner, executive chef at Halls Chophouse

Chef’s signature dish: Filet mignon. “The perfect steak starts with purchasing the right steak,” Niessner said. “If we are seeking tenderness and little fat, the filet mignon fits the bill.” Specifically, he picks a “choice” grade filet mignon, a high-quality tenderloin cut.

The secret: Cook your steak last so you can keep tabs on the temperature. “The most common mistake I see is overcooking, and once overcooked, you can’t turn back,” Niessner said. He likes to keep the internal temperature of the steak to 130 degrees or lower.

“This temperature will be appropriate for those who love a pink center without the blood,” he said. “Lastly, ‘rest’ your steak for four minutes after cooking so the muscle has time to relax. This resting period will ensure no bleeding and the maximum tenderness.”

Forget crispy skin if you want a perfect piece of fish.

—James London, chef and owner of Chubby Fish

Chef’s signature dish: Market catch, chef’s seasonal preparation. “We do a lot of poaching in the restaurant,” London said. “It is a seafood technique that has been forgotten, but if you really want a showstopper, it is an easy and effective way to add a ton of flavor and ensure a succulent piece of fish.”

The secret: Skip searing. “Whenever you do that, you wind up over cooking half of your fillet and it never comes out great,” London said. Instead, he recommends covering a seasoned piece of fish with a flavorful poaching liquid and letting it slowly reduce.

How do you know your fish is cooked? “You are looking for no resistance when a cake tester is inserted,” London said. “This can be topped with a salsa verde, a chimichurri or a beurre blanc once it is plated. It will be a winner every time.”

Never bring grits to a boil to get the best texture.

—Jermaine Brown, chef at Poogan’s Porch

Chef’s signature dish: Shrimp and grits. “At Poogan’s Porch, we use a stone-ground white grit from Marsh Hen Mills,” Brown said. “This gives us the taste, texture and presentation that we are looking for — a creamy al dente bite; soft but not gummy.”

The secret: Keep things to a simmer. “I would say the most common mistake people make when cooking grits is the heat,” Brown said. “The water should be about 200 degrees. If you bring it to a boil, you will scorch the milk and burn the grits.”

As for flavor? “The best tip I can give anyone is more butter,” Browns said. “When you think it’s right, just add a touch more butter.”

Use butter to create a crave-worthy sear on scallops.

—Monique Mickle, chef at The Darling Oyster Bar

The secret: Add a little butter to the pan right before you flip your scallops to get that delicious crisp and rich color. “When golden brown, flip themand cook until they have the feel of a medium rare steak,” Mickle said.

Chef’s signature dish: Seared diver scallops. In general, dry sea scallops are best for searing, according to Mickle. “They have limited moisture coming out of them and you can get your pan really hot with a little oil. When pan searing, I only use salt and pepper because scallops have great flavor on their own.”

Season Brussels sprouts before the oven but after the fryer.

—Kelly Franz, chef and culinary director at Magnolias

Chef’s signature dish: Crispy Brussel sprouts. “We do Brussels here two different ways, but they both achieve perfect caramelization and crispiness which I believe is the only way to eat Brussels sprouts,” Franz said. Her go-to methods? Roasting and frying.

The secret: Season your Brussels at the point in the cooking process where it will deliver max results. When roasting, add salt, pepper and EVOO right before cooking them in a 400 degree oven for around 20 minutes.

When frying, however, season them right after approximately three to four minutes in a 350 degree fryer. “The pro tip is to season them right when they come out of the fryer so the salt, etc. sticks,” Franz said. “Drain on a paper towel and serve immediately.

Brine grilled chicken to make overcooking (nearly) impossible.

—Josh Taylor, owner and chef of Lost Isle

Chef’s signature dish: Charcoal-grilled chicken. “A perfectly grilled chicken needs to be moist and juicy with a nice charred skin,” Taylor said. “Having a good smoky char on the skin is one of the best parts in my opinion.”

The secret: Start with a brine. “Brining your chicken before cooking is a huge help in ensuring a delicious and juicy chicken,” Taylor said. “Using a brine can cover up a lot of mistakes with overcooking.” (He recommends using a meat thermometer as well to ensure the bird doesn’t go over the recommended 165 degrees Fahrenheit.)