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Buttermilk fried chicken from Ad Hoc at Home by Thomas Keller

  • all-purpose flour
  • bay leaves
  • black peppercorns
  • buttermilk
  • clover honey
  • fleur de sel
  • garlic
  • garlic powder
  • ground cayenne pepper
  • kosher salt
  • lemons
  • onion powder
  • paprika
  • parsley
  • rosemary
  • thyme
  • whole chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Eat Your Books

    The chicken needs to brine for 12 hours.

  • mceuen on February 11, 2012

    I made this for friends and we all thought it was delicious. I made the brine ahead of time and let it sit in the fridge for a day before I added the chicken. I strained out most of the solids before adding the brine to the chicken, and it only sat in the brine for 8 hours instead of the recommended 12. The quality of the final result didn't seem to suffer because of this.

  • slowfoodie on August 23, 2010

    Brine makes the chicken salty. It's seasoned perfectly, but has a little too much salt when trying to restrict salt intake. Try slightly less salt in the brine.

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Reviews about this Recipe

  • Kate Cooks the Books

    I’m here to tell you that this is some very, very good fried chicken, although it requires a lot more planning and effort than my go-to recipe.

    Full review
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Average rating of 5 by 4 people