Ad Hoc's Fried Chicken chicken cooked sous vide at 59C/138… Flickr

Thomas Keller's Best Fried Chicken Recipe Featured at Ad Hoc

Directions. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and.

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It's just super moist chicken and a very thick, crunchy, flavorful coating. You can taste that it's being made in small batches rather than the massive batches of a chain like Popeyes. Kirk — December 17, 2012 @ 7:21 am. Hey Kirbie - I've made this a couple of times…it's pretty foolproof.

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Line a sheet tray with parchment paper. Pour enough oil into a large pan with at least 5" sides so that it comes to at least 3" deep. Turn on heat to medium high to heat oil. . Dredge the chicken one piece at a time in the flour, then dip in the buttermilk and then coat in flour again, making sure it is well coated.

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1/4 cup black peppercorns. 2 cups (10 ounces) kosher salt. 2 gallons water. Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Cali Cuisine Buttermilk Fried Chicken Fingers

Directions. In a very large pot, combine all brine ingredients and bring to a boil until the salt dissolves. Take off heat and cool. Add the chicken to the cooled brine, being sure that it is completely submerged, and refrigerate for no more than 12 hours. Drain the chicken and pat dry.

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Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl.

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The fried chicken served at Ad Hoc is one of his most anticipated dishes, and thankfully, Keller freely shares his recipe. It begins with two chickens soaked in a brine infused with honey, bay.

Buttermilk Fried Chicken Recipe Inspired by Chef Keller Jessica Gavin

1) Prepare the Brine. Mix all of the brine ingredients into 1 gallon of water and bring to a boil. Once boiling, remove from heat and let cool; then pour into a container large enough to hold both the brine and the chicken pieces and cool in the refrigerator until chilled. 2) Break Down the Chicken.

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Turn up the heat, heat the oil to 340 degrees F, and coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry them for 7 minutes until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up.

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Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty). Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry.

This may be the most intense, laborious recipe I made from Ad Hoc at

Let the chicken sit at room temperature for 1 hour while you prep the other ingredients. Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls. Place the buttermilk in a third bowl, and set it in between the two spiced flour bowls.

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Take two baking sheets. Line both sheets with parchment paper, and set a cooling wire rack over one. Set aside. To make the flour coating, whisk together flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Divide among two shallow bowls. In a third bowl, add buttermilk. Season with salt and pepper.

RosemaryBrined, Buttermilk Fried Chicken recipe

If you want to sous vide the chicken before frying, add two to three pieces of chicken to each Foodsaver bag, then vacuum and seal the bags. Place the chicken at 140F/60C water bath for at least 1 hour. Otherwise, skip to step 5. Remove the chicken pieces from the bag and pat dry with paper towels. Make sure chicken is very dry.

Ad Hoc's Fried Chicken chicken cooked sous vide at 59C/138… Flickr

The fried chicken served at his unfussy outpost, Ad Hoc, is one of the most anticipated dishes on the rotating, family-style menu, per Food & Wine. Thankfully, Keller freely shares his recipe.

41+ Ad Hoc Fried Chicken Recipe Food And Wine Background ginger

Preparation. Make the brine: Step 1. In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes.

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Take off heat and cool. Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Place chicken pieces into the cold brine and refrigerate for 12 hrs. (No longer or the chicken may become too salty.) Remove chicken from brine, discard the brine, and rinse the chicken under cold water. Remove any herbs or spices sticking.