Ad Hoc Fried Chicken Recipe

Fried chicken is a classic American dish that is loved by people of all ages.

It is a versatile dish that can be enjoyed on its own or with a variety of sides, such as mashed potatoes, coleslaw, or biscuits.

There are many different ways to make fried chicken, but one of the best recipes comes from the Ad Hoc cookbook by Thomas Keller.

This recipe for buttermilk fried chicken is so good that it will have you licking your fingers.

Ingredients:

• 10 pieces of chicken (4 breast pieces, 2 thighs, 2 drumsticks, and 2 wings)
• 2 gallons of water
• 5 lemons, cut in half
• 12 bay leaves
• 1 bunch flat leaf parsley
• 1 bunch thyme
• 1/2 cup honey
• 1 head of garlic
• 1/4 cup black peppercorns
• 2 cups crystal kosher salt
• 6 cups flour
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tablespoon + 1 teaspoon paprika
• 1 tablespoon + 1 teaspoon cayenne
• 1 tablespoon + 1 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon ground black pepper
• 1 quart buttermilk
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Brine the chicken:

1. In a large pot, combine 2 gallons of water, 5 lemons, 12 bay leaves, 1 bunch flat leaf parsley, 1 bunch thyme, 1/2 cup honey, 1 head of garlic, 1/4 cup black peppercorns, and 2 cups crystal kosher salt.
2. Bring the water to a boil, then reduce heat and simmer for 15 minutes.
3. Let the brine cool to room temperature before adding the chicken.
4. Add the chicken pieces to the brine and refrigerate for 10-12 hours.

2. Prepare the dry mix:

1. In a large bowl, combine 6 cups flour, 1/4 cup garlic powder, 1/4 cup onion powder, 1 tablespoon + 1 teaspoon paprika, 1 tablespoon + 1 teaspoon cayenne, 1 tablespoon + 1 teaspoon kosher salt, and 1 tablespoon + 1 teaspoon ground black pepper.
2. Whisk the dry ingredients together until well combined.

3. Prepare the wet mix:

1. In a small bowl, combine 1 quart buttermilk, salt, and pepper.
2. Whisk the wet ingredients together until well combined.

4. Bread the chicken:

1. Remove the chicken from the brine and rinse under cold water.
2. Pat the chicken dry with paper towels.
3. Dredge the chicken pieces in the dry mix, then dip in the wet mix, and finally dredge in the dry mix again.
4. Place the breaded chicken pieces on a baking sheet lined with parchment paper.

5. Fry the chicken:

1. Heat vegetable oil in a large pot or Dutch oven to 320 degrees F for dark meat or 340 degrees F for white meat.
2. Carefully add the chicken pieces to the hot oil and fry for 7-10 minutes per side, or until golden brown and cooked through.
3. Remove the chicken from the oil and drain on paper towels.

6. Serve:

1. Arrange the fried chicken on a platter and garnish with fresh thyme and rosemary.
2. Serve with your favorite dipping sauce, such as honey mustard or ranch dressing.

Tips:

• For extra crispy skin, air-dry the chicken in the refrigerator overnight after brining.
• Use a thermometer to check the internal temperature of the chicken. It should be 165 degrees F or higher.
• If you don’t have a deep fryer, you can use a large pot or Dutch oven.
• Serve the fried chicken immediately for the best flavor and texture.

This Ad Hoc fried chicken recipe is a bit more involved than your typical fried chicken recipe, but the extra effort is definitely worth it.

The chicken is incredibly juicy and flavorful, with a perfectly crispy skin.

If you’re looking for a truly unforgettable fried chicken experience, this is the recipe for you.

Additional Notes:

• The Ad Hoc cookbook also includes a recipe for a buttermilk biscuit that is the perfect accompaniment to this fried chicken.
• If you’re not a fan of buttermilk, you can use plain yogurt instead.
• For a spicier chicken, add a pinch of cayenne pepper to the dry mix.
• Experiment with different herbs and spices to create your own unique flavor combinations.

I hope you enjoy this delicious Ad Hoc fried chicken recipe! Let me know if you have any questions.