THOMAS KELLERS BUTTERMILK FRIED CHICKEN

Makes 24 pieces

Keller’s secret is brining, which serves to make the chicken incredibly moist. Don’t brine the chicken longer than 24 hours; it may get too salty. (12 hours should do fine)

INGREDIENTS:

FOR BRINING:

1. 24 cups water

2. 1 cup coarse kosher salt

3. ½ cup plus 1 tablespoon honey

4. 18 Turkish bay leaves

5. 30 unpeeled garlic clovers, smashed

6. 3 Tbs. whole black peppercorns

7. 5 large fresh rosemary sprigs

8. 1-1/2 bunches fresh thyme sprigs

9. 1-1/2 bunches fresh Italian parsley

10. 2 Tbs. finely grated lemon peel

11. ¾ cup fresh lemon juice

12. 3-3-1/2 pound chickens

FOR FRYING BATTER:

13. 6 cups all purpose flour

14. 5 Tbs. garlic powder

15. 5 Tbs. onion powder

16. 4 Tsp. paprika

17. 4 Tsp. cayenne pepper

18. 1 Tsp. freshly ground black pepper

19. 4 Tsp. coarse kosher salt plus additional for serving

20. 6 cups buttermilk

21. 12 cups peanut oil (for deep-frying)

22. Fresh rosemary and thyme sprigs (for garnish), deep-fried 30 seconds (Optional)

23. 2-6 oz cans French Fried Onions (French’s) crushed up with a rolling pin and placed into the frying batter dry goods. (Optional)

DIRECTIONS:

FOR BRINING:

Bring all ingredients except chickens to boil in a large pot. Boil 1 minute, stirring to dissolve salt. Cool completely. Chill brine until cold, about 2 hours.

Rinse chickens; add to brine, pressing to submerge. Chill at least 12 hours and up to 24 hours. Drain chickens and pat dry, removing any herbs or spices sticking top skin. Cut each chicken into 8 pieces.

FOR FRYING:

Line two large baking sheets with parchment paper. Mix first 6 ingredients and 4 teaspoons coarse salt in large bowl. Place Fried Onions in a zip lock bag and roll into small pieces with a rolling pin. Add to dry flour ingredients. (optional) Place buttermilk in another large bowl. Dip each chicken piece in flour mixture to coat; shake off excess. Dip pieces in buttermilk, coating completely, then dip into flour mixture again, coating thickly (do not shake off excess). Place chicken on prepared sheets. Let stand 1 to 2 hours at room temperature to dry.

Pour peanut oil into heavy large pot. Attach deep-fry thermometer to side of pot and heat oil over medium-high heat to 320 degrees F. to 330 degrees F. Working in batches of 4 pieces at a time, add leg and thigh pieces to oil (use splatter screen to protect yourself from hot oil). Adjust heat as needed to maintain temperature. Fry until cooked through and skin is deep golden brown, turning once with wooden spoons (to prevent crust from breaking), about 10 to 13 minutes. Using a wooden spoon, transfer chicken to paper towels to drain. Sprinkle with coarse salt.

Transfer chicken to a platter. Serve warm or let stand up to 2 hours and serve at room temperature. Garnish with herb sprigs.