Thomas Keller's Buttermilk Fried Chicken
Thomas Keller's Buttermilk Fried Chicken
Ingredients
For the Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup honey
- 10 garlic, cloves, smashed
- 5 bay leaves
- 1 tablespoon peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 lemon, halved
- 1 whole chicken, cut into 8 pieces
For the Buttermilk Mixture
- 2 cups buttermilk
- 1 tablespoon hot sauce
For the Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
For Frying
- 1.5 liters oil, for deep frying
Instructions
- 1
In a large pot, combine 1 gallon of water, 1 cup of kosher salt, 1/2 cup of honey, 10 smashed garlic cloves, 5 bay leaves, 1 tablespoon of peppercorns, 1 sprig of fresh rosemary, 1 sprig of fresh thyme, and 1 halved lemon. Bring the mixture to a boil.
⏱️ 10 min
- 2
Remove the pot from heat and allow the brine to cool completely. This will take several hours.
⏱️ 120 min
- 3
Once the brine is cold, add the 1 whole chicken, cut into 8 pieces, to the brine. Ensure the chicken is fully submerged. Brine the chicken for 12 hours in the refrigerator.
⏱️ 12 min
- 4
After 12 hours, remove the chicken pieces from the brine and pat them thoroughly dry with paper towels.
⏱️ 5 min
- 5
In a large bowl, whisk together 2 cups of buttermilk and 1 tablespoon of hot sauce.
⏱️ 2 min
- 6
Submerge the dried chicken pieces in the buttermilk mixture.
⏱️ 2 min
- 7
Refrigerate the chicken in the buttermilk mixture for 3 hours.
⏱️ 3 min
- 8
In another large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, and 1 teaspoon of salt.
⏱️ 3 min
- 9
Remove the chicken from the buttermilk mixture and coat each piece thoroughly in the flour mixture, ensuring an even coating.
⏱️ 5 min
- 10
Dip each flour-coated chicken piece back into the buttermilk mixture.
⏱️ 3 min
- 11
Dredge the chicken pieces once more in the flour mixture to create a thick, crispy coating.
⏱️ 5 min
- 12
Heat 1.5 liters of oil in a Dutch oven or deep pot to 160°C.
⏱️ 10 min•🌡️ 160
- 13
Carefully place chicken pieces into the hot oil. Fry for 6-8 minutes until they are golden brown on all sides. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 8 min
- 14
While the chicken is frying, preheat your oven to 180°C. Place a baking rack on a baking sheet.
⏱️ 5 min•🌡️ 180
- 15
Transfer the partially fried, golden-brown chicken pieces to the prepared baking rack.
⏱️ 2 min
- 16
Bake the chicken in the preheated oven for 15-20 minutes, or until cooked through and the internal temperature reaches 74°C/165°F. Use a meat thermometer to check for doneness.
⏱️ 20 min
- 17
Serve the Thomas Keller's Buttermilk Fried Chicken hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thomas Keller's Buttermilk Fried Chicken
For the Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup honey
- 10 garlic, cloves, smashed
- 5 bay leaves
- 1 tablespoon peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 lemon, halved
- 1 whole chicken, cut into 8 pieces
For the Buttermilk Mixture
- 2 cups buttermilk
- 1 tablespoon hot sauce
For the Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
For Frying
- 1.5 liters oil, for deep frying
Instructions
- 1
In a large pot, combine 1 gallon of water, 1 cup of kosher salt, 1/2 cup of honey, 10 smashed garlic cloves, 5 bay leaves, 1 tablespoon of peppercorns, 1 sprig of fresh rosemary, 1 sprig of fresh thyme, and 1 halved lemon. Bring the mixture to a boil.
⏱️ 10 min - 2
Remove the pot from heat and allow the brine to cool completely. This will take several hours.
⏱️ 120 min - 3
Once the brine is cold, add the 1 whole chicken, cut into 8 pieces, to the brine. Ensure the chicken is fully submerged. Brine the chicken for 12 hours in the refrigerator.
⏱️ 12 min - 4
After 12 hours, remove the chicken pieces from the brine and pat them thoroughly dry with paper towels.
⏱️ 5 min - 5
In a large bowl, whisk together 2 cups of buttermilk and 1 tablespoon of hot sauce.
⏱️ 2 min - 6
Submerge the dried chicken pieces in the buttermilk mixture.
⏱️ 2 min - 7
Refrigerate the chicken in the buttermilk mixture for 3 hours.
⏱️ 3 min - 8
In another large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, and 1 teaspoon of salt.
⏱️ 3 min - 9
Remove the chicken from the buttermilk mixture and coat each piece thoroughly in the flour mixture, ensuring an even coating.
⏱️ 5 min - 10
Dip each flour-coated chicken piece back into the buttermilk mixture.
⏱️ 3 min - 11
Dredge the chicken pieces once more in the flour mixture to create a thick, crispy coating.
⏱️ 5 min - 12
Heat 1.5 liters of oil in a Dutch oven or deep pot to 160°C.
⏱️ 10 min•🌡️ 160 - 13
Carefully place chicken pieces into the hot oil. Fry for 6-8 minutes until they are golden brown on all sides. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 8 min - 14
While the chicken is frying, preheat your oven to 180°C. Place a baking rack on a baking sheet.
⏱️ 5 min•🌡️ 180 - 15
Transfer the partially fried, golden-brown chicken pieces to the prepared baking rack.
⏱️ 2 min - 16
Bake the chicken in the preheated oven for 15-20 minutes, or until cooked through and the internal temperature reaches 74°C/165°F. Use a meat thermometer to check for doneness.
⏱️ 20 min - 17
Serve the Thomas Keller's Buttermilk Fried Chicken hot.
⏱️ 1 min