Mr. Keller, You Are a God. Ad Hoc Fried Chicken

So we devoured it before a photo op. This is from the Ad Hoc Cookbook

Is the title overkill? I think not.

This week I hosted book club dinner for the book The Help which takes place in the South. When planning the menu I realized (Chad accosted me with his 30 lb Ad Hoc cookbook) that I had no other option than to make Thomas Keller’s Fried Chicken. I love to cook but I have to be honest, I was a little bit intimidated for a number of reasons.

I have never brined anything at all let alone for 12 hours. I lost serious sleep over what would happen if I left it in too long, took it out too early or somehow messed up the measurements.
I have never deep fried anything other than a turkey.
I don’t tend to cook with whole chickens. I had to ask my coworker who grew up on a farm if “all those bones” were OK.
I was making dinner for 12 people and the whole thing had to be made at the last minute. This kind of prep is always a little terrifying.

But, after a fair amount of fussing and g-chatting with fellow blogger Chad, I decided I could handle it. I have to say that the final was result was beyond delicious.

I never knew that fried chicken could have other flavors than “fried”. This was lemony, herby, zesty AND fried. It was amazingly crisp and really, really tender. If you are considering making fried chicken you must try this recipe. It takes a little more preparation than your standard recipe but is totally worth it.

Ad Hoc Fried Chicken
reprinted from the Ad Hoc cookbook
Serves 6

Brine:
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic (smash it but do not peel)
2 tablespoons black peppercorns
1 small bunch of thyme
1 small bunch of parsley
2-3 lemons halved

Coating:
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk

Two 3-pound chickens (I bought mine already broken down)
Canola or peanut oil for frying
Rosemary and thyme sprigs, for garnish

Directions

In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water.
Add the chicken and brine for up to 12 hours. I did exactly 12 hours and it was perfect. TIP: If you are making this for dinner, make the brine the night before and then add the chicken before you leave for work in the morning.
Once the brining is complete, rinse the chicken in cool water and pat dry. Make sure to remove any herbs or peppercorns stuck to the skin.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dredge in the flour mixture, the dip the chicken in the buttermilk, then dredge in the flour mixture again. THAT’S RIGHT YOUR DREDGE IT TWICE! Transfer the chicken to a baking sheet lined with wax paper.
In a very large, iron skillet heat 2 inches of oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning, until golden and crunchy. This takes anywhere between 5-8 minutes for drumsticks to 11-18 for breasts and thighs. Transfer the chicken to a wire rack, skin side up to avoid trapping the oil. Transfer to a platter, garnish with the herb sprigs and serve hot.

Enjoy, I know you will.

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