Ad Hoc’s Buttermilk Fried Chicken

By CheeseDiva

Ingredients

• Brine:
• Two-2 1/2 pound chickens
• 1 gallon water
• 1 cup kosher salt
• 1/4 cup plus 2 tablespoons honey
• 12 bay leaves
• 1/2 cup garlic cloves, skin left on, smashed
• 2 tablespoons black peppercorns
• 1/2 About 1/2 ounce (3 large) rosemary sprigs
• 1/2 About 1/2 ounce (1 large bunch) thyme sprigs
• 2 About 2 ounces (1 large bunch) flat leafed parsley sprigs
• Grated zest and juice of 2 large lemons
• Coating:
• 3 cups all purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons paprika
• 2 teaspoons cayenne
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 quart buttermilk
• 10 cups peanut oil
• Kosher salt
• Rosemary and thyme sprigs for garnishing

Details

Adapted from foodandwine.com

Preparation

Step 1

For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
3
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin. With a knife and pair of kitchen shears, cut the chicken up into 8 pieces: 2 legs, 2 thighs, 2 breast halves and 2 wings.
4
For the coating: Mix the coating ingredients together in a bowl and place the buttermilk in a second container.
5
Bring the peanut oil to 330˚F in the 6 quart sauté pan.
6
Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
7
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
8
Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked.
9
Remove to the tray, sprinkle with salt and turn off the heat under the oil.
10
Let the chicken rest for a few minutes to cool slightly.
11
While the chicken rests, add the herb sprigs to the hot oil and let them cook and crisp for a few minutes. Arrange the chicken on the serving platter and garnish with the fried herb sprigs.