Thomas Keller's fried chicken?
I have been debating making Thomas Keller's fried chicken recipe, published last month in Bon Appetit (annoyingly I can't find it on epicurious to share with you all).
The questions I have are:
-Has anyone made this?
-It seems pretty labor-intensive, was it worth it?
-He calls for 3 chickens in the recipe and I would like to downsize it to 1. Should I just divide the brine mixture ingredients by 3 or does this not end up to scale the same way? I am a brine newbie.
Any of your SE genius advice would be much appreciated. Thank you!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
I haven't tried Keller's recipe, but Clay @ The Bitten Word has and blogged about it.
Alaina Browne at 3:53PM on 09/30/08
I've blogged about it as well. Check the comments for that post as there are tips from some folks who work at Keller's Ad Hoc in Yountville. My post was about the Ad Hoc fried chicken recipe that was published in Food and Wine last year. The Bon Appetit one is very close to that recipe, but there a few differences.
I wouldn't say it's that labor intenstive...just time consuming and proper planning is required. I only use chicken thighs and drumsticks because I like dark meat. I've made it about six times, including for Christmas dinner last year...and it's a big hit.
inuyaki at 4:27PM on 09/30/08
If I can pull off making a dish with few ingredients and people rave about it I sure as hell better market it. I will without a doubt try Clay mother's fried chicken, I might try Thomas's chicken but it has so much crap to it, like I have to babysit the chicks for days to make FRIED CHICKEN?
pjracz10 at 3:22AM on 10/01/08
I had a craving for fried chicken for about 2 weeks. I decided on Alton Browns Buttermilk Fried Chicken. Marinated for 20 hours. Dredged. Dried. Fried. Dismantled and washed entire cooktop. Degreased cabinets. Mopped kitchen floor. Unloaded dishwasher. Reloaded dishwasher. Disposed of vat of grease. Gave myself carpal tunnel moving my heavy frying pan around.
Popeyes, here I come.
ChelleyD01 at 9:46AM on 10/01/08
i made fried chicken from thomas kellers recipe. i have less time so i did not brine it. i used drumsticks only and i fried it in 1/4 inch oil and turned it periodically. my husband said it was the best he ever had- except for keller's at ad hoc in napa.
pammm612 at 10:15AM on 10/01/08
Thanks guys for all your input. I think I'm going to definitely brine but stray from Keller's recipe. Now that I have all this good analysis (thank for the links!) I am going to do a hybrid of a couple recipes -- including Clay's mom's! :)
megannesta at 2:37PM on 10/01/08
Chelley, your comment is hilarious. I feel ya.
alosha7777 at 7:24PM on 10/17/08
Hey Meganesta,
How did your chicken turn out? I made it tonight and it was the most horrible fried chicken I've ever had. Brined for too long so it was a mushy texture and boy, was it salty! Threw it out. Chicken pieces shuld not brine for more than 2 hours....period. And make sure you rinse the chicken before drying and breading. The Food and Wine website said to brine overnight......wayyyy too long. You're better off not brining.
Cheers!
p.s. it was so bad that I don't think my wife will ever want to have another go at it. I'm with Chelley, "Popeyes, here I come!"
juaneato at 9:54PM on 12/25/08
chelley, LOL!
oven fried is pretty good.
cybercita at 10:44PM on 12/25/08