Ad Hoc Fried Chicken Recipe
Ad Hoc Fried Chicken is a recipe by chef Thomas Keller that delivers incredibly crispy, juicy chicken. It starts with a 12-hour lemon-and-herb brine to infuse flavor and moisture. After drying, the chicken is coated in a seasoned flour mixture and double-dipped in buttermilk for extra crunch. It's then deep-fried in peanut oil until golden and cooked through. The result is perfectly seasoned, tender meat with a satisfyingly crisp crust. This method is meticulous but yields restaurant-quality fried chicken ideal for special occasions or weekend feasts.
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.