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Buttermilk fried chicken from Ad Hoc at Home (page 16) by Thomas Keller

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

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Notes about this recipe

  • Eat Your Books

    The chicken needs to brine for 12 hours.

  • Kitchenangel on August 28, 2014

    This was such a tricky dish to fry. Hard to maintain temperature (was using a wok), and also not burn the chicken. The result was slightly undercooked. I nearly cried as it had required a bit of organization, what with the brining too. Haven't quite given up as spotted similar recipe in 'Smashing Plates' where chicken is finished off in the oven, hopefully producing an easier to control cook.

  • 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