I recently stumbled upon a brilliant fried chicken recipe, which I couldn't wait to try out and share with all of you. Thomas Keller celebrated chef and guru of Californian new age cuisine applies the rules of a great roast to the fried chicken by brining it first. The well seasoned chicken is then dunked in buttermilk and dredged in spiced flour before being fried to a crisp. If you're going to eat fried- I believe this is the only way to go! This combined with a great slaw and grilled sweet corn on the cob - why bother with restaurants??? It is the aroma of thyme and lemon that saturates the chicken and gives it a distinctive flavor, that sets it apart from just fried chicken. I have simplified and adjusted the recipe to cut corners and save time but the end results are outrageous all the same.
Recipe for Fried Chicken:
Brining Solution:
2 lemons halved
1 handful each of flat leaf parsley and thyme
6 bay leaves
3 tbsp honey
3/4 cup salt
1 tbsp peppercorns
1/2 head of garlic ( slice whole garlic horizontally and use 1/2)
1 gallon water
Combine all the ingredients in a large pot, bring to a boil and cool completely before using.
6 large pieces of Chicken, skin on
3 cups flour
2 tbsp each garlic powder and onion powder
1 tbsp paprika
pepper and salt
1 cup buttermilk
thyme sprigs for garnish
oil for deep frying
1. Place the chicken pieces in the brine and refrigerate for up to 12 hours.
2. Combine all the dry ingredients and split into 2 bowls.
3. Pour the buttermilk into a bowl.
4. Heat the oil and start by dusting the chicken with the flour mixture, then in the buttermilk and finally the second bowl of the flour mixture. Fry immediately, turning the heat down so that it cooks all the way . Fry to a golden brown crisp and drain on paper towels before serving.
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