No, not Kentucky Fried Chicken or even my beloved Korean Fried Chicken…I’m talking about Keller Fried Chicken.
Nearly a year after Food and Wine magazine published Thomas Keller’s Lemon-Brined Fried Chicken Recipe, the September 2008 issue of Bon Appétit magazine features another version of Keller’s fried chicken.
It’s no secret that I really love Keller’s fried chicken. I’ve had it at Ad Hoc on several occasions (Mothers’ Day, New Year’s Eve Brunch, Fried Chicken Night), and I’ve even gone into the kitchen to make it for family and friends (Ad Hoc Fried Chicken Recipe, Comfort Food Christmas).
Conceptually, the Bon Appétit recipe for Thomas Keller’s Buttermilk Fried Chicken is very similar to the Food and Wine version—brine, double dredge, fry. The proportions are a little different, and I’m sure Keller is always tweaking his recipes anyway.
I’d transcribe this recipe for y’all to read, but it hasn’t made its way to bonappetit.com yet. You can always pick up the magazine next time you’re at the grocery store and after reading the recipe and checking out the pictures, you might even be tempted to start adding a few more items to your shopping cart.
Do it. You know you want some.
(Thanks to Susannah at Amuses Bouche for this tip!)
Possibly Related Posts:
- Mom’s Leche Flan (Instant Pot Version)
- Froot Loops Cereal Milk Philippine Ice Candy
- Tocino and Blue Potato Hash
- A Pie for Mikey…and Moses
- Thanksgiving Turkey with Kikkoman & the Sous Vide Supreme