I wan’t some of yo’ fried chicken, (Ad Hoc)
The other weekend I had decided to take a shot at frying some chicken and I had what felt like a coven of women floating around the kitchen singing “I want some of yo’ fried chiiiicken” to the tune of the D’Angelo song Brown-Suga and now I cant get the damn thing out of my head. This is not really a healthy recipe, file this under “bad but so good”.
Lets get to that chicken…the other day I posted a recipe using Kellers Ad Hoc chicken brine, so I felt it fitting to finish the recipe up by using his buttermilk recipe, often hailed as “the greatest fried chicken ever, since ever”. You can find the post on brining with the recipe at the bottom here.
This recipe is not a quick one, it requires 12 hours of brining, and alittle bit of waiting for it to come back to room temperature afterwards.
Dredging and Frying
- 2 whole chickens, ideally smaller chickens (2.5-3 pounds), chopped up and brined for 12 hours.
- Peanut or Canola oil for frying
- 1 Quart Buttermilk
- 6 cups flour
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons cayenne
- 1/2 tablespoons salt
- 1 teaspoon pepper
Rosemary and Thyme sprigs for garnish.
So before you brine you need to chop up your chicken. This is a demonstration of me massacring a chicken with my man-hands.
- Two cuts on the back, on each side of the spine, then rip out the spinal cord.
- Snip off the thigh/legs at the hinge.
- Use a knife and your fingers to seperate the breast from the chest-plate. This is the hardest part.
- Snip off the wings.
- Seperate the thigh from the leg.
- Cut the breasts in half, dont HAVE to do this but it makes the portions much more manageable.
You should have a pile of dead bird at this point, throw it into the cooled brine, and let it sit for 12 hours in the fridge. You don’t want it to sit for more than 12 hours otherwise you run the risk of it getting way too salty
Lets fast forward 12 hours later, your birds are brined and you’re ready to get cookin’
First things first, take your chicken parts and rinse them off quickly, then lay them out on some papertowels.
You want your chickens as dry as possible and at room temperature, put some more towel on top of them and just let them rest for a bit while you go do something else.
Now its time to get your fry-station together. You’re going to want three bowls, and a pot or skillet, or whatever to actually fry your chicken. Mix up the coating ingredients and split them in half in two separate bowls. In the other bowl put the buttermilk and pepper.
There is a protocol recommended by Keller when it comes to which order you want to fry your chicken. Doing the darkest pieces first, and the lighter pieces last.
- Thighs @ 320° for 11 minutes.
- Drumsticks @ 320° for 9-10 minutes.
- Breasts @ 340° for 7 minutes
- Wings @ 340° for 6 minutes
The moment of truth, just have faith and go for it…dip into flour, then buttermilk, then flour again and lightly lower it into the oil taking care not to splash burn yourself (guess how I learned that)
Use some tongs to pick them out once the time is up and gently put them into a warm oven on a draining sheet if possible
Once its all said and done, drop some rosemary and thyme sprigs into the oil for like 15-30 seconds and crisp them up, serve with the chicken as a garnish.
Can you say perfect? Thanks Tom.