My experience with the Ad Hoc fried chicken recipe started as pure curiosity. I had heard whispers about how flavorful and crispy it was, so I decided to try it myself.
The first bite proved the hype juicy, tender chicken inside a golden, seasoned crust that crackles just right. It was absolutely delicious, deeply savory with a touch of warmth from the spices.
I felt inspired to recreate it because I wanted something that felt honest and satisfying, like home cooking with soul.
I completed the full recipe one quiet Sunday afternoon, letting the chicken brine overnight for that extra depth.
Friends and family were the first to try it, and their faces lit up some smiled wide, others closed their eyes with the first bite. They told me it was unforgettable, like something they’d crave again and again.
Why You Will Choose Ad Hoc Fried Chicken Recipe?
You’ll choose the Ad Hoc fried chicken recipe because it delivers restaurant-quality flavor with simple, home-cooked comfort.
Created by Thomas Keller, this recipe uses a buttermilk brine that makes the chicken incredibly juicy and flavorful, while a perfectly seasoned flour coating gives it that irresistible crispy crunch.
It’s the ultimate balance of gourmet technique and soul-food satisfaction making every bite unforgettable.
How To Prepare Ad Hoc Fried Chicken Recipe?
🥤 Recipe Details
🕐 Preparation Time: 30 minutes
🔥 Cooking Time: 40 minutes
⏳ Total Time: 1 hour 10 minutes
🍹 Course: Main Course
🌴 Cuisine: American
🔥 Calories: (per serving) Approx 500–600 kcal
🧉 Yield: 7 Serves
🛠️ Kitchen Utensils
- Large pot (for brine)
- Deep fryer or heavy-duty Dutch oven
- Tongs
- Slotted spoon or spider strainer
- Meat thermometer
- Paper towels or wire rack
- Large mixing bowls
- Knife and cutting board
🧂 Ingredients
For The Chicken & Brine:
- 2 whole chickens (each 2½ to 3 pounds), cut into pieces
- 1 gallon (16 cups) cold water
- ½ cup clover honey
- 5 lemons, halved
- ½ bunch (about ½ ounce) fresh thyme (or a mix of thyme and rosemary)
- 1 bunch (about 4 ounces) flat-leaf parsley
- 12 bay leaves
- 1 tablespoon + 2 tablespoons whole black peppercorns
- 2 teaspoons kosher salt
For The Dredge:
- 6 cups all-purpose flour
- 2 teaspoons paprika
- 2 tablespoons garlic powder
- ¼ cup onion powder
For Frying:
- Peanut or canola oil, for deep-frying
📝 Instructions
1. Prepare the Brine (12–24 hours in advance):
In a large pot, combine 1 gallon of cold water, honey, salt, halved lemons, herbs (thyme/rosemary and parsley), bay leaves, and 1 tablespoon of peppercorns.
Bring the mixture to a boil, then remove from heat and let cool completely. Submerge the chicken pieces in the cooled brine, cover, and refrigerate for 12–24 hours.
2. Remove and Dry the Chicken:
After brining, remove the chicken from the liquid. Pat each piece dry thoroughly with paper towels. Let them rest at room temperature for 30 minutes before frying.
3. Prepare the Dredge:
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, 2 tablespoons black peppercorns (crushed), and a pinch of salt.
Dredge each chicken piece in the flour mixture, pressing to adhere well. Shake off the excess and let rest on a tray for 10 minutes.
4. Fry the Chicken:
Heat peanut or canola oil in a deep fryer or large Dutch oven to 325°F (165°C). Working in batches, carefully add the chicken pieces to the hot oil.
Fry dark meat (thighs, legs) for about 13–15 minutes, and white meat (breasts, wings) for about 8–10 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
5. Drain and Rest:
Use a slotted spoon or spider strainer to transfer the fried chicken to a wire rack or paper towels. Let rest for 5 minutes to allow juices to redistribute and crust to crisp further.
Ways To Use
An ad hoc fried chicken recipe is perfect for those spontaneous cooking moments when you’re craving something crispy and comforting without a strict plan.
Use whatever you have on hand soak the chicken in buttermilk or yogurt for tenderness, coat it in a mix of flour and spices like paprika, garlic powder, and cayenne, then fry until golden and juicy.
It’s all about improvisation, so feel free to get creative with herbs, seasonings, or even add a spicy twist. Deliciously flexible, this no-rules approach turns pantry staples into a crave-worthy meal.
My Tips
1. Buttermilk Brine Tenderness: Soak your chicken in buttermilk with salt and a little hot sauce for a few hours it tenderizes and adds flavor fast.
2. Season Every Layer: Season the flour, the chicken, and even the oil if you’re feeling extra. Salt, pepper, garlic powder, paprika go wild.
3. Double Dredge for Crunch: Dip chicken in seasoned flour, then egg wash, then back in flour. More layers = more crunch.
4. Don’t Crowd the Pan: Fry in batches so the oil stays hot and your chicken gets crispy, not soggy.
5. Rest on a Rack, Not Paper Towels: Let it drain on a wire rack to keep that bottom from steaming into mush.
Proper Storage
For proper storage of an ad hoc fried chicken recipe, allow the chicken to cool to room temperature first.
Once cooled, place the pieces in an airtight container, layering parchment paper between them to maintain crispiness.
Store in the refrigerator for up to 3–4 days. To reheat, use an oven or air fryer to help restore the crunchy texture. Avoid microwaving, as it can make the coating soggy.
Conclusion
This ad hoc fried chicken recipe turned out to be an easy success for me, and I hope it will be the same for you.
With just a few simple steps and everyday ingredients, the result was crispy, flavorful, and satisfying. Give it a try today you might be surprised how delicious it turns out.
I’m excited for you to enjoy this tasty dish straight from your own kitchen!
Ad Hoc Fried Chicken Recipe
Equipment
- Large pot (for brine)
- Deep fryer or heavy-duty Dutch oven
- Tongs
- Slotted spoon or spider strainer
- Meat thermometer
- Paper towels or wire rack
- Large mixing bowls
- Knife and cutting board
Ingredients
For The Chicken & Brine:
- 2 whole chickens each 2½ to 3 pounds, cut into pieces
- 1 gallon 16 cups cold water
- ½ cup clover honey
- 5 lemons halved
- ½ bunch about ½ ounce fresh thyme (or a mix of thyme and rosemary)
- 1 bunch about 4 ounces flat-leaf parsley
- 12 bay leaves
- 1 tablespoon + 2 tablespoons whole black peppercorns
- 2 teaspoons kosher salt
For The Dredge:
- 6 cups all-purpose flour
- 2 teaspoons paprika
- 2 tablespoons garlic powder
- ¼ cup onion powder
For Frying:
- Peanut or canola oil for deep-frying
Instructions
Prepare the Brine (12–24 hours in advance):
- In a large pot, combine 1 gallon of cold water, honey, salt, halved lemons, herbs (thyme/rosemary and parsley), bay leaves, and 1 tablespoon of peppercorns.
- Bring the mixture to a boil, then remove from heat and let cool completely. Submerge the chicken pieces in the cooled brine, cover, and refrigerate for 12–24 hours.
Remove and Dry the Chicken:
- After brining, remove the chicken from the liquid. Pat each piece dry thoroughly with paper towels. Let them rest at room temperature for 30 minutes before frying.
Prepare the Dredge:
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, 2 tablespoons black peppercorns (crushed), and a pinch of salt.
- Dredge each chicken piece in the flour mixture, pressing to adhere well. Shake off the excess and let rest on a tray for 10 minutes.
Fry the Chicken:
- Heat peanut or canola oil in a deep fryer or large Dutch oven to 325°F (165°C). Working in batches, carefully add the chicken pieces to the hot oil.
- Fry dark meat (thighs, legs) for about 13–15 minutes, and white meat (breasts, wings) for about 8–10 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Drain and Rest:
- Use a slotted spoon or spider strainer to transfer the fried chicken to a wire rack or paper towels. Let rest for 5 minutes to allow juices to redistribute and crust to crisp further.
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