Zach and I made Thomas Keller’s Bouchon Quiche last fall (“You Can Quiche Your Day Goodbye!”) and found out that Keller’s recipes are labor intensive but incredible. We decided to make Fried Chicken for a friends birthday this weekend from Thomas Keller’s new cookbook, Ad Hoc at Home. Once again Thomas Keller wowed us with another one of his labor intensive, incredible recipes. Colonel Sanders watch out!
TIPS:
- We added a bit more spice to the dredge mixture and it was a great addition with a kick.
- Start 12-14 hours before you want to eat (the night before or first thing in the AM)! You must brine the chicken pieces first!
- Use peanut oil for best tasting results but you can also use vegetable or canoloa oil.
- You will need a deep fry thermometer.
Ad Hoc at Home: Fried Chicken Recipe