Buttermilk Fried Chicken Ktinas Version From Thomas Kellers Ad Hoc At Home Recipes

AD HOC BUTTERMILK FRIED CHICKEN

Steps:

• To make the brine: 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.
• Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. 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. Let rest at room temperature for 1 ½ hours, or until it comes to room temperature.
• If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°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. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
• Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
• Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
• Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.
• Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.
• Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

BUTTERMILK FRIED CHICKEN (KTINA'S VERSION FROM THOMAS KELLER'S "AD HOC AT HOME")

Steps:

• Place all ingredients except ice in a stock pot, giving the lemons a squeeze as you drop them in. Cover and bring to a boil. When boiling, give a quick stir, then replace the cover and allow to boil for 1-2 minutes. Remove from heat and add the ice to cool it down and bring to room temperature.
• Place in chicken pieces in the brine and refrigerate for 4 hours. (The "Ad Hoc" recipe calls for 12, but I found 4 is plenty for a 1 day preparation. In any event, do not allow it to soak for more than 12 hours or it will become too salty.)
• Remove chicken from brine about an hour before you are ready to cook. Rinse, pat dry place on a parchment lined baking sheet and allow to come to room temperature.
• Prepare a dredging station: Divide the flour into 2 deep dishes and add half of the spices to each and whisk to blend. Pour the buttermilk into bowl. 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. .
• Heat oven to 300*
• 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. Place on a parchment lined baking sheet and repeat for the remaining chicken.
• Test if your oil is ready by dropping a clump of the coating into the oil (you will have clumps of flour/buttermilk accumulate in the second dish of flour). If it sizzles quickly and floats, it's ready. If there is no action, increase the heat a bit.
• Starting with thighs and drumsticks, gently drop into the oil.
• Cook for 2 minutes then move the pieces about, making sure not to overcrowd the pot (about 6 pieces for a 12" diameter pot). Cook for 11-13 minutes, until uniformly golden brown. Depending on the size of your chicken pieces, you may need to cook them a bit longer. I found about 13 minutes was right.
• Remove cooked chicken and place on a sheet tray with a rack, skin side up, to allow the grease to drain. Place in the oven while you cook the breast pieces, using the same process. The breasts should take a bit less time, perhaps 9-12 minutes depending on their size.
• Place chicken on a serving platter, sprinkle with flaky sea salt (Maldon) and serve with Honey Hot Sauce.

BUTTERMILK FRIED CHICKEN

Steps:

• For the brine: 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 before using.
• Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
• Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
• Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
• When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
• Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
• Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.