Thomas Keller may be known as one of the world’s most celebrated chefs, but these days he’s equally beloved for the fried chicken he serves at his bistro Ad Hoc. The herb-lemon brine (this recipe makes enough for two batches) helps keep the meat moist, and a double dip in seasoned flour between a buttermilk bath creates a feathery, crispy crust.
You may need to go to a farmers’ market to get these small chickens. Chickens in the 3-4 lb. range can be used, but smaller chickens are worth seeking out. They’re a little easier to cook properly at the temperature recommended here and, most important, pieces this size result in the optimal meat-to-crust proportion.
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