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Ad Hoc Fried Chicken

One of the best bites I had this year was the fried chicken I had at Thomas Keller's Addendum, a small stand built behind his Ad Hoc restaurant which serves his famous fried chicken as boxed lunches. Once I tried it I knew I had to try making it at home.
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
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Ingredients

For the Brine

  • 1 gallon cold water
  • 1 cup kosher salt
  • ¼ cup + 2 tbsp honey
  • 12 bay leaves
  • 1 head garlic, smashed but not peeled
  • 2 tbsp black peppercorns
  • 3 large sprigs rosemary
  • 1 small bunch thyme
  • 1 small bunch parsley
  • juice and zest of two lemons
  • 2 (3-lb) chickens

For the Breading

  • 3 cups all-purpose flour
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 2 cups buttermilk
  • vegetable oil, for frying
  • rosemary and thyme sprigs, for garnish

Instructions
 

Brine the Chicken

  • Place a large pot, large enough to hold the two chickens, on the stovetop. 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 bring the mixture to a simmer over medium heat. Stir until the salt is dissolved.
  • Cool the brine completely before adding the rest of the cold water (3 quarts). Place the chickens in the brine so they are completely submerged and refrigerate it overnight.

Bread and Fry the Chicken

  • Drain the chickens and pat them dry, removing any herbs or peppercorns stuck on their skins. Cut each chicken into eight pieces (keep the breast meat on the bone).
  • In a large bowl, combine the flour, garlic powder, onion powder, cayenne pepper, and 2 teaspoons of kocher salt. Pour the buttermilk into a separate large bowl.
  • Place a couple pieces of the chicken in the buttermilk and then dredge it in the flour mixture. Press the coating on the pieces to ensure it sticks. Place the breaded chicken on a baking sheet lined with wax paper.
  • In a large, deep skillet heat one-inch of oil to 330°F. Fry the chicken in two to three batches for about 20 minutes, turning once. The chicken is done once it’s golden and crispy and it’s internal temperature is 160°F. Transfer the cooked chicken to paper towels to drain the excess oil. Keep the chicken warm in a low oven while you cook the rest of the chicken.
  • To serve, place the chicken on a platter and garnish with the fresh rosemary and thyme sprigs.

Notes

Recipe source: Food & Wine
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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