My Wife is a Chef

  • Menu
    • Home
    • About
    • Recipes
      • Drinks
      • Land
      • Pastas
      • Sea
      • Sides
      • Soups
      • Sweets

Thomas Keller’s Buttermilk Fried Chicken

Brine
24c water
1 cup kosher salt
1/2c + 1T honey
18 bay leaves
30 unpeeled garlic cloves
3T whole black peppercorns
5 large rosemary sprigs
11/2 bunch thyme
11/2 bunch parsley
2T finely grated lemon peel
3/4 cup lemon juice
3 3 1/2pound chickens

Chicken Fry
6c flour
5T garlic powder
5T onion powder
4t paprika
4t cayenne
1t black pepper
4t kosher salt
6c buttermilk
12c peanut oil

Brining: Bring all ingredients except chickens to boil in lg pot. Boil 1min. Cool completely. Chill until cold, about 2hrs. Rinse chickens. Add to brine, pressing to submerge. Chill 12-24 hrs. Drain and pat dry. Cut each chicken into 8 pieces.

Frying: Line 2 lg baking sheets w/parchment. Mix 1st 6 ingr. + 4t salt in lg bowl. Place buttermilk in another bowl. Dip chicken in flour, then buttermilk, then flour. Place on prepared sheets. Let stand 1-2hrs. Pour peanut oil into heavy large pot. Heat to 320/330°. Fry leg and thighs first turning once about 13mins. Breasts 7 mins. Transf to paper towels to drain. Sprinkle with salt.

Back to Land
  • Paige Fletcher | Food Stylist
  • My Wife is a Chef
  • Clint Fletcher
  • Fletcher Bike Studio
  • © 2023 My Wife is a Chef.