Buttermilk Fried Chicken- the Thomas Keller way! Recipe Video
Before this fried chicken, I’d made one recipe out of Thomas Keller’s Ad Hoc cookbook.
A 12-hour brine is the key to this incredibly flavorful and juicy fried chicken. The buttermilk and seasoned flour dredge produces a perfectly crisp crust that’ll make you feel like a chicken frying pro, even if it’s your first time.
Ingredients
• 5 lemons, halved
• 12 bay leaves
• 1 bunch (4 ounces) fresh parsley
• 1 bunch (1 ounce) thyme
• 1/4 cup clover honey
• 1 head garlic, halved through the equator
• 1/4 cup black peppercorns
• 2 cups (10 ounces) Diamond Crystal kosher salt {if you use another brand, you’ll need a digital scale to measure}
• 2 gallons water
• Two 2-1/2 to 3-pound chickens
• Peanut or canola oil for deep-frying
• 1 quart buttermilk
• 6 cups all-purpose flour
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tablespoon plus 1 teaspoon paprika
• 1 tablespoon plus 1 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Fleur de Sel or other fine sea salt
• Rosemary and thyme sprigs for garnish
Directions
1. Two days before cooking, make the brine: Combine ingredients through the water in a large pot. (You may need to use 2 pots, if you don’t have one that will fit 2 gallons of water, like I did – or, you can try cutting the brine recipe in half. If you go this route, I would keep everything the same except for the salt and the water, which could both be cut in half). Cover and bring to a boil. Boil for 1 minute, stirring until salt dissolves. Allow brine to come to room temperature and refrigerate overnight.
2. hours before cooking, brine the chicken: Cut each chicken into 10 pieces (or have your butcher do this for you, which is what I did) and place the pieces into the cold brine. Cover and refrigerate for 12 hours. (No more or the chicken could become too salty).
3. to 2 hours before cooking, remove the chicken from the brine and rinse to remove any herbs or debris. Lay out on paper towels to air dry.
4. minutes before cooking, fill a large pot (at least 6 inches deep) with at least 2 inches oil – but don’t fill the pot more than 1/3 of the way up. Heat until it reaches 320 degrees F.
5. Meanwhile, grab 3 large bowls. Pour the buttermilk into one, and the flour through the black pepper into another. Stir to combine the dry ingredients, and divide half into the last remaining bowl.
6. Grab 2 baking sheets. Line one with parchment paper – this will be used to place the chicken as you’re dredging, and one with a cooling rack – this will be used to drain the chicken after frying.
7. Time to get rolling! Dredge the thighs into the first bowl of seasoned flour; dip in the buttermilk, gently shaking off excess; dredge in the second bowl of seasoned flour. Transfer to the parchment-lined baking sheet. Repeat with remaining thighs.
8. Carefully lower all 4 thighs into the oil. Fry for 2 minutes, adjusting the heat as necessary to hold the correct temperature. Move the pieces gently, turning them so that they brown evenly, and cook for another 11 to 12 minutes until the chicken is deep golden brown and cooked through.
9. Meanwhile, coat the drumsticks and transfer to the parchment-lined baking sheet.
10. Remove the thighs carefully and place on the cooling rack, skin-side-up (this allows the fat to drain and prevents greasy chicken). Sprinkle with Fleur de Sel or fine sea salt. Fry the drumsticks in the same manner, taking care that the oil remains at the correct temperature. When the drumsticks are done, remove them and lean them meat-side-up against the thighs. Sprinkle with Fleur de Sel.
11. Turn the heat up so that the oil reaches 340 degrees F. Meanwhile, coat the breasts and the wings. Lower the breasts into the oil and fry for 7 minutes. Remove to the rack, skin-side-up. Sprinkle with Fleur de Sel. Fry the wings for 6 minutes; transfer to the rack and sprinkle with Fleur de Sel.
12. Turn off the heat and drop the herb sprigs into the hot oil. Let them sizzle for 10 seconds or so, then transfer to the rack.
13. Serve chicken on a large platter with herbs. You can rewarm in a 400-degree oven for 5 minutes later if you need to.
2. hours before cooking, brine the chicken: Cut each chicken into 10 pieces (or have your butcher do this for you, which is what I did) and place the pieces into the cold brine. Cover and refrigerate for 12 hours. (No more or the chicken could become too salty).
3. to 2 hours before cooking, remove the chicken from the brine and rinse to remove any herbs or debris. Lay out on paper towels to air dry.
4. minutes before cooking, fill a large pot (at least 6 inches deep) with at least 2 inches oil – but don’t fill the pot more than 1/3 of the way up. Heat until it reaches 320 degrees F.
5. Meanwhile, grab 3 large bowls. Pour the buttermilk into one, and the flour through the black pepper into another. Stir to combine the dry ingredients, and divide half into the last remaining bowl.
6. Grab 2 baking sheets. Line one with parchment paper – this will be used to place the chicken as you’re dredging, and one with a cooling rack – this will be used to drain the chicken after frying.
7. Time to get rolling! Dredge the thighs into the first bowl of seasoned flour; dip in the buttermilk, gently shaking off excess; dredge in the second bowl of seasoned flour. Transfer to the parchment-lined baking sheet. Repeat with remaining thighs.
8. Carefully lower all 4 thighs into the oil. Fry for 2 minutes, adjusting the heat as necessary to hold the correct temperature. Move the pieces gently, turning them so that they brown evenly, and cook for another 11 to 12 minutes until the chicken is deep golden brown and cooked through.
9. Meanwhile, coat the drumsticks and transfer to the parchment-lined baking sheet.
10. Remove the thighs carefully and place on the cooling rack, skin-side-up (this allows the fat to drain and prevents greasy chicken). Sprinkle with Fleur de Sel or fine sea salt. Fry the drumsticks in the same manner, taking care that the oil remains at the correct temperature. When the drumsticks are done, remove them and lean them meat-side-up against the thighs. Sprinkle with Fleur de Sel.
11. Turn the heat up so that the oil reaches 340 degrees F. Meanwhile, coat the breasts and the wings. Lower the breasts into the oil and fry for 7 minutes. Remove to the rack, skin-side-up. Sprinkle with Fleur de Sel. Fry the wings for 6 minutes; transfer to the rack and sprinkle with Fleur de Sel.
12. Turn off the heat and drop the herb sprigs into the hot oil. Let them sizzle for 10 seconds or so, then transfer to the rack.
13. Serve chicken on a large platter with herbs. You can rewarm in a 400-degree oven for 5 minutes later if you need to.
Chef
