Ad Hoc Buttermilk Fried Chicken

Keller’s definitive fried chicken, brined for moisture then double-dredged and fried in two batches so legs and breasts each cook perfectly.

Ingredients

• 2 whole chickens (2.5 to 3 lb each), cut into 10 pieces each
• For the lemon-herb brine: 1 gallon water, 1 cup kosher salt, 1/4 cup honey, 12 bay leaves, 1/2 cup garlic cloves (skin on), 2 Tbsp black peppercorns, 3 large rosemary sprigs, 1 large bunch thyme, 1 large bunch flat-leaf parsley, zest and juice of 2 lemons
• 1 quart buttermilk

Peanut or canola oil, for deep frying

• For the coating: 6 cups all-purpose flour, 1/4 cup garlic powder, 1/4 cup onion powder, 2 Tbsp paprika, 2 Tbsp cayenne pepper, 2 Tbsp kosher salt, 2 tsp freshly ground black pepper
• Fine sea salt and fresh rosemary/thyme sprigs, to finish

Directions

1. Make the brine: combine all brine ingredients in a large pot, bring to a boil to dissolve salt and honey, then cool completely and chill.
2. Submerge the chicken pieces in the cold brine and refrigerate 12 hours (no longer, or it will be too salty).
3. Remove chicken from brine, rinse under cold water, and pat very dry. Let sit at room temperature 1.5 hours before frying.
4. Whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a large bowl. Pour the buttermilk into a second bowl.
5. Dredge each piece in the flour mixture, dip in buttermilk letting excess drip off, then dredge again in the flour, pressing to coat well.
6. Heat 2 to 3 inches of oil in a large pot to 320 F. Fry the dark meat (thighs and drumsticks) first, 2 minutes, then maintain 320 F and fry until cooked through and deep golden, about 11 to 12 minutes total. Drain on a rack and season with salt.
7. Let oil return to 340 F and fry the white meat (breasts and wings) about 7 minutes until 160 F internal and golden. Drain, season, and garnish with fried herb sprigs.

Notes

Adapted from Thomas Keller’s Ad Hoc at Home; the lower fry temperature is Keller’s key to juicy, fully cooked chicken.