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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?