The Best Fried Chicken of All Time 03/27/2010
Courtesy of Ad Hoc, Tom Keller, and Inuyaki ACTIVE TIME: 1 HR 30 MIN SERVES: 8 INGREDIENTS 16 chicken thighs and/or drumsticks (I prefer dark meat, substitute as desired) Cooking oil for frying (peanut if you have it.) Rosemary and thyme sprigs, for garnish BRINE INGREDIENTS 1 gallon cold water 1 cup plus 2 teaspoons kosher salt ¼ cup plus 2 tablespoons honey 12 bay leaves 1 head of garlic, smashed but not peeled 2 tablespoons black peppercorns 3 large rosemary sprigs 1 small bunch of thyme 1 small bunch of parsley Finely grated zest and juice of 2 lemons DREDGE INGREDIENTS 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper 2 teaspoons paprika ½ teaspoon ground pepper 2 teaspoons kosher salt 2 cups buttermilk DIRECTIONS
Transfer the chicken to cooling rack to drain, and keep warm in a low oven (175–200F) while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature. SOUS VIDE NOTES
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