On Lyonne: A Frame blouse, Jennifer Fisher earrings, and her own pants. On Mar: A Frame button-up and her own jewelry. Photographed by Johnny Miller.
Serves 6

"If I get food products on my Gucci slippers, I’ll be upset,” says Natasha Lyonne cheekily, her white leather slides and pointy Nicki Minaj-inspired nails revealing that she doesn’t spend much time in kitchens. “I’m an eater, not a cooker. I flirted with cooking when I was younger, but I’ve aged into somebody who knows better.”

Lyonne may excel in her trade—she started acting as a child, and her most recent role, as inmate Nicky Nichols on Netflix’s hit TV series Orange Is the New Black, garnered her a Golden Globe nomination—but she admits that cooking is not her strong suit. She is inspired, though, by New York chef Angie Mar, who owns The Beatrice Inn. The actress says she hasn’t felt this good about being in a kitchen since helping out OITNB co-star Uzo Aduba's family one Thanksgiving. “I was like, this is what cooking is all about.” Mar can relate: “My best childhood memories start at the dinner table,” she says. “What drives me now is creating not only really great food but also a really great atmosphere.” 

VIDEO: Watch The Orange Is The New Black Star Learn How to Make Angie Mar's Fried Chicken

Today, Mar is teaching Lyonne how to cook her crowd-pleasing buttermilk fried chicken with spicy honey, typically offered only as a late-night snack on the bar menu. Fried chicken is advanced for Lyonne, but she is game to learn from Mar, who has started battering with a quick wrist flick. “The chicken goes in the flour, then the buttermilk, then back in the flour.” Next, Lyonne narrates her turn like a director: “Shaking it off, boom, boom, and into the buttermilk it goes,” she says, her voice blaring through the tiny kitchen space. 

Lyonne remembers hanging out at The Beatrice Inn when it was a wildly popular nightclub with a legendarily tough door policy. Years later, former Vanity Fair editor-in-chief Graydon Carter turned The Bea into a restaurant and hired Mar. In a major move, she bought it from him, transformed the space into a funky chophouse haunt, and earned herself a spot on Food & Wine’s Best New Chef list in the process. With all her success, it’s hard to believe that Mar is a late bloomer. She used to work in real estate but aspired to cook like her father, a home cook who taught Mar all the tricks of the trade. 

Credit: On Lyonne: A Frame blouse, Jennifer Fisher earrings, and her own pants. On Mar: A Frame button-up and her own jewelry. Photographed by Johnny Miller. 


After prepping the chicken, the pair pause to look at their handiwork. “Mine looks like Play-Doh. Yours looks delicious,” Lyonne says, her fingers covered in flour. Once the chicken is fried, Mar starts drizzling on her spicy honey sauce, and Lyonne can’t hide her excitement. “Angie’s changing all my feelings on cooking,” she says. “There’s something about her casual, cool nature that’s making me think I want this in my life.”

Photographed by Johnny Miller. Sittings editor: Ann Jacoby. Hair: Chris Naselli. Makeup: Deanna Melluso. 

For more stories like this, pick up the August issue of InStyle, on newsstands and available for digital download now.

Credit: Johnny Miller/Edge Reps

Angie Mar's Fried Chicken

How to Make It

1. Arrange chicken on a sheet tray and season heavily on all sides with salt.
2. Set aside for three hours to cure (1½ hours in the refrigerator and 1½ hours at room temperature).
3. In three medium mixing bowls, set up a dredging station: Fill two bowls with an evenly divided mixture of flour, salt, and cayenne and the third bowl with buttermilk.
4. In a fryer or large heavy-bottomed pot, bring the oil to 325° F.
5. Dip and evenly coat each piece of chicken in the first bowl of flour mixture, shaking off the excess. Dip in buttermilk, then in the second flour mixture.
6. Transfer to a baking sheet with a wire rack and repeat until all chicken is dredged.
7. One piece at a time, drop as much chicken as will fit into the hot oil, shaking the pot slightly so the pieces don’t stick together. Cook about 15 minutes, turning occasionally, until golden brown and crispy.
8. Transfer pieces to another wire rack and lightly season with salt while they’re still hot. Repeat with remaining chicken, then plate.
9. With a spoon, lightly drizzle hot honey over the chicken. Season with a pinch of smoked sea salt and serve. 
For spicy honey: Combine honey and hot sauces in a small pot over medium heat and barely bring to a simmer; remove from heat. 

Restaurant Source

The Beatrice Inn

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