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Thomas Keller’s Fried Chicken

Although I was born in the north, my roots hail from the south.  My grandmother (aka Mom-mom) learned to cook in North Carolina where she was born and she brought her southern roots to Philly.  So my love of fried chicken comes from, what I consider, a traditional way of cooking it.  

 

But these days chefs all over the world have started “reinventing” fried chicken.  Fried chicken is appearing on menus everywhere with all kinds of accompaniments, brined, buttermilk soaked etc.  I’m used to flour, salt, pepper, oil and chicken as my ingredients but decided to try one of these new recipes floating out there.  To see if it was worth the hype.  Personally, I don’t think so.  And I’ve eaten fried chicken at a few places around the country and am usually upset with the result.  But to each is own.  Here’s the recipe I tried at home that to me required way too much work for fried chicken.

 

Thomas Keller's Fried Chicken
Serves 24
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Prep Time
26 hr 30 min
Cook Time
30 min
Total Time
27 hr
Prep Time
26 hr 30 min
Cook Time
30 min
Total Time
27 hr
Brining
  1. 24c water
  2. 1c kosher salt
  3. 1/2c + 1T honey
  4. 18 bay leaves
  5. 30 unpeeled garlic cloves
  6. 3T whole black peppercorns
  7. 5 large rosemary sprigs
  8. 11/2 bunch thyme
  9. 11/2 bunch parsley
  10. 2T finely grated lemon peel
  11. 3/4c lemon juice
  12. 3.5 lbs chicken pieces
Frying
  1. 6c flour
  2. 5T garlic powder
  3. 5T onion powder
  4. 4t paprika
  5. 4t cayenne
  6. 1t black pepper
  7. 4t kosher salt
  8. 6c buttermilk
  9. 12c peanut oil
Brining
  1. Bring all ingredients except chicken to boil in lg pot.
  2. Boil 1min.
  3. Cool completely.
  4. Chill until cold, about 2hrs.
  5. Rinse chicken.
  6. Add to brine, pressing to submerge.
  7. Chill 12-24 hrs. Drain and pat dry.
Frying
  1. Line 2 lg baking sheets w/parchment.
  2. Mix 1st 6 ingr. + 4t salt in lg bowl.
  3. Place buttermilk in another bowl.
  4. Dip chicken in flour, then buttermilk, then flour.
  5. Place on prepared sheets.
  6. Let stand 1-2hrs.
  7. Pour peanut oil into heavy large pot.
  8. Heat to 320/330°.
  9. Fry leg and thighs first turning once about 13mins.
  10. Breasts 7 mins.
  11. Transfer to paper towels to drain.
  12. Sprinkle with salt.
Tasty Tin http://tastytin.com/

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4 Comments

  • Reply
    Cherie
    September 12, 2016 at 4:14 am

    So this wasn’t your fav – what is your favorites recipe?

    • Reply
      TastyTin
      September 12, 2016 at 9:02 am

      Just some seasoned flour and fried in oil. I do add a sprinkle of sugar that makes it nice. But the thing about some dishes are their simplicity. And fried chicken has always been a simple dish to me. No need for 24 hour prep time or the messy double dip. But this recipe does make a GORGEOUS product. I would suggest people try it though. And see if it’s worth it to you. How do you fry yours?

      • Reply
        Cherie
        September 13, 2016 at 4:19 am

        Sadly or maybe happy for my health I never fry chicken! I do like it though. My mom and dad would do just what you said- seasoned flour with salt and pepper. I may have to revisit…

        • Reply
          TastyTin
          September 13, 2016 at 9:32 am

          I don’t fry chicken often either. But sometimes I get a craving for it and I find trying to find good fried chicken isn’t worth the effort. Except for this attempt I’ve probably fried chicken once this year. Now that I have an oven baked buffalo wing recipe that actually turns out crispy, I really have no need to fry much.

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