Thomas Keller’s Buttermilk Fried Chicken
You can never have too many main course recipes, so give Thomas Keller’s Buttermilk Fried Chicken a try. One serving contains 1112 calories, 76g of protein, and 56g of fat. This recipe serves 4. For $3.67 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe from Fifteen Spatulas requires bay leaves, lemon, onion powder, and rosemary. From preparation to the plate, this recipe takes about 45 minutes. Plenty of people really liked this Southern dish. 104 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Users who liked this recipe also liked Thomas Keller's Chicken Breasts with Tarragon, Thomas Keller’s Favorite Simple Roast Chicken, and Cook the Book: Thomas Keller's One-Pot Roast Chicken.
Servings: 4
Ingredients:
3 bay leaves
1 tbsp black peppercorns
2 cups buttermilk
1.5 tsp cayenne pepper
1 3lb chicken, cut into 10 pieces (breast cut in half)
1/4 bunch flat leaf parsley
2 cups flour
4 cloves garlic, smashed
1.5 tbsp garlic powder
2 tbsp honey
1 lemon, halved
1.5 tbsp onion powder
1.5 tsp paprika
1 tsp pepper
2 sprigs rosemary
1 tsp salt
1/3 cup sea salt (don't sub table salt)
8 cups water
Equipment:
pot
paper towels
bowl
deep fryer
Cooking instruction summary:
Place all the chicken brine ingredients in a pot and bring to a boil.Let it boil for 1 minute, until the salt dissolves, then chill it completely. If you're in a hurry, you can place the mixture in a bowl and set that in an ice bath. Otherwise, let it chill to room temperature, then stick it in the fridge.Once the mixture is chilled, place the chicken in the brine for 10 to 12 hours. Don't go beyond 12 hours or the chicken will get too salty. Discard the brine and pat very dry with paper towels. Let the chicken sit at room temperature for 1 hour while you prep the other stages.Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls. Place the buttermilk in a third bowl, set in between the two spiced flour bowls.Preheat your deep fryer to 320 degrees F, and right before frying, dip the legs and thighs into the flour mixture, the buttermilk, then the flour mixture again. Fry for 10 minutes until golden brown (be careful not to crowd the fryer with too much chicken), and drain on paper towels.Raise the heat to 340 degrees F and dip the wings and breasts into the flour, then buttermilk, then flour. Fry for 6 to 7 minutes until golden brown and cooked to 160. Enjoy the best fried chicken of your life!
Step by step:
1. Place all the chicken brine ingredients in a pot and bring to a boil.
2. Let it boil for 1 minute, until the salt dissolves, then chill it completely. If you're in a hurry, you can place the mixture in a bowl and set that in an ice bath. Otherwise, let it chill to room temperature, then stick it in the fridge.Once the mixture is chilled, place the chicken in the brine for 10 to 12 hours. Don't go beyond 12 hours or the chicken will get too salty. Discard the brine and pat very dry with paper towels.
3. Let the chicken sit at room temperature for 1 hour while you prep the other stages.
4. Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls.
5. Place the buttermilk in a third bowl, set in between the two spiced flour bowls.Preheat your deep fryer to 320 degrees F, and right before frying, dip the legs and thighs into the flour mixture, the buttermilk, then the flour mixture again. Fry for 10 minutes until golden brown (be careful not to crowd the fryer with too much chicken), and drain on paper towels.Raise the heat to 340 degrees F and dip the wings and breasts into the flour, then buttermilk, then flour. Fry for 6 to 7 minutes until golden brown and cooked to 16
6. Enjoy the best fried chicken of your life!
Nutrition Information:
covered percent of daily need
