Thomas Keller’s Buttermilk Fried Chicken
Brine24c 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.
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