My wife took all the meats, chopped them finely and then fried them in a little vegetable oil to heat through. In addition to the plain white rice that was in the fridge for a couple days, some leftover rice from the Mi Lindo Peru leftovers helped gave the fried rice another subtle flavor. She added the rice to the wok, with some salt and pepper and some chopped green onion. The ribs had some Stubb’s Original Barbecue sauce on them, which added another dimension to the fried rice. Here’s the final product:
I added some more Stubb’s to the fried rice and mixed it around, and it was perfect. The bits of crispy fried chicken with the smoky ribs was an awesome combination. It’s one of the best versions of fried rice my wife has ever made.
When I heard that Ad Hoc’s lemon-brined fried chicken recipe was in Food & Wine magazine, I got extremely excited. Normally, I wouldn’t go to the trouble of making this because I’d rather go to Ad Hoc (picture below) and spare myself the work, but I just had to see if I could pull this off.
To make this juicy and delectably crisp chicken, Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. “Since Fried Chicken Night only happens twice a month,” Keller says, “people have a wonderful sense of anticipation.”
I’ve had the chance to make this fried chicken a lot in the last few months and have basically finalized it for myself in the updated recipe below. I’ve included a sous vide step, an updated ingredient list and double dredging. If you want to see the original recipe, see the link to Food & Wine magazine above.
ACTIVE TIME: 1 HR 30 MIN SERVES: 8
16 chicken thighs and/or drumsticks (I prefer dark meat, substitute as desired)
Cooking oil for frying (peanut if you have it.)
Rosemary and thyme sprigs, for garnish
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
¼ cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons
In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they’re completely submerged, and refrigerate overnight.
Drain and rinse the chicken pieces and pat dry. Make sure the chicken is really dry and that you scrape off any herbs or peppercorns stuck to the skin.
If you want to sous vide the chicken before frying, add two to three pieces of chicken to each Foodsaver bag, then vacuum and seal the bags. Place the chicken at 140F/60C water bath for at least 1 hour. Otherwise, skip to step 5.
Remove the chicken pieces from the bag and pat dry with paper towels. Make sure chicken is very dry.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne, ground black pepper and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper or use a wire rack. Let sit for 20 minutes and then redredge the chicken in buttermilk and flour before frying.
In a very large pot or dutch oven, heat oil to 360F. Use enough oil to deep fry the chicken. If you want, you can also pan fry the chicken, as seen below. Fry the chicken in 2 or 3 batches until golden and crunchy and the internal temperature is 160F/60C (about 20 minutes).
Note: If you cooked the chicken sous vide, you can really just trust your judgement and fry until you’re statisfied with the color of the crust since the chicken is already cooked.
Transfer the chicken to cooling rack to drain, and keep warm in a low oven (175–200F) while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
SOUS VIDE NOTES
Cooking the chicken sous vide ensures that it’s moist and tender.
140F/60C may seem like a low temp for the chicken (160F/71.1C is considered “safe”), but the internal temperature of the chicken will rise when it’s being fried.
Chicken should be at room temperature when you’re ready to cook.
You can add herbs (rosemary, thyme, etc.) to the oil as it’s heating to infuse it with flavor and then use the same herbs as a garnish.
This fried chicken is great the next day, cold and straight out of the refrigerator.
See comments below for more tips…some come straight from the source!
Our second visit to Ad Hoc was for a 9pm reservation on a Monday night with some fellow Yelpers. Monday’s are happening at Ad Hoc because every other Monday is Fried Chicken night. It’s also family night for the staff at Keller’s other restaurants, so you’ll likely be eating with many of them…even Thomas Keller himself! Could Ad Hoc take fried chicken to the next, unbelievably delicious level or was it all just hype?
Baby Iceberg Wedge Salad
hobb’s applewood smoked bacon, cherry tomatoes and herb cream dressing
Buttermilk Fried Chicken
brentwood haricots verts with garden mint
and smashed marble potatoes
Cypress Grove Chevre Humboldt Fog
candied pecans and honey
angel’s food with dark chocolate frosting, lemon curd with lemon buttercream,
devil’s food with white chocolate ganache.
I’m not a fan of iceberg lettuce, but the bacon lardons and cherry tomatoes were incredible and made the baby iceberg wedge salad more interesting than it should have been. I ended up making little bite-sized BLTs on my fork.
The highly anticipated fried chicken was a sight to behold when the platter was placed in front of us, and I can honestly say that this is the best fried chicken I’ve ever had. The chicken is fried perfectly and every piece, even the white meat, was juicy and delicious, and the skin had a great crunch. The secret is two-fold. First, the chicken is brined to ensure that every piece stays moist. Then it’s dipped in buttermilk and dredged in breading. This produces fried chicken that retains moisture without being greasy while creating a perfect crispy crust that’s got a bit of tang from the buttermilk.
The fried chicken was so good, we actually sang to it, accompanied by songs from Ad Hoc’s dinner music playlist.
(to the tune of “My Girl” by The Temptations)
I guess you say
What can make me feel this way?
Talkin’ ’bout chicken
When the meal was over, we sang…
(to the tune of “When Will I See You Again” by Three Degrees)
Precious moments When will I eat you again?
When will our hearts beat together?
Are we in love or just friends?
Is this the beginning, or is this the end?
When will I eat you again?
Some of The French Laundry staff that were sitting at the table next to us were amused by our enthusiasm for the fried chicken and told us later that they will always remember us whenever they hear those songs again.
Our sides were minty haricot verts and garlic smashed potatoes. This combination is so simple and delicious, it’s quickly becoming our go-to side dishes at home.
I was kind of dreading the cheese course of Cypress Grove Chevres Humboldt Fog with Marshall Farm Honey and Toasted Pecans. We were really full when this arrived because we had asked for a second helping of fried chicken. But amazingly, the cheese course was actually refreshing and it helped me prepare for dessert.
Dessert course was a collection of cupcakes—angel’s food with dark chocolate frosting, lemon curd with lemon buttercream, devil’s food with white chocolate ganache. The lemon curd was easily the best of the bunch, with the devil’s food with white chocolate ganache coming in third.
The second-best cupcake of the night came from our friend Grace, who coincidentally brought some carrot cupcakes with her to share with our party.
Grace’s creations featured a light, carrot cupcake with hints of ginger and orange zest topped with a cream cheese frosting and almond slivers. The accomodating staff at Ad Hoc even plated them for us and served her cupcakes next to the house cupcakes. We were trying to get them to serve one to Thomas Keller, but that didn’t happen. At least we tried!
6476 Washington St
Yountville, CA 94599 map
Oriental BBQ Chicken Town serves up some amazing Korean fried chicken (KFC). KFC sets itself apart from other kinds of fried chicken by serving the chicken covered in a variety of sauces. The sweet/spicy sauce and the soy/garlic were in abundance within our party and were huge crowd pleasers. I think they also serve it up plain, and they also make a killer roasted chicken. But for the true experience, the sauces are really where it’s at. My favorite was the soy garlic because it had the best flavor and wasn’t completely drenched in sauce like the sweet/spicy chicken.
(picture courtesy of mia k.)
While the chicken is the star here, there’s actually a whole mess of other Korean dishes available. We ordered some duk bok kee (rice cake and fish cake in spicy sauce) that was really good. Towards the end of the meal, there was some bu dae chigae, a great noodle soup with SPAM and hot dogs in it that was also a winner.
A Korean meal wouldn’t be complete without soju and beer, and there was plenty to go around. The favorite of the night was the yogurt soju, which is basically soju mixed with Yakult, a sour yogurt-like beverage. Seriously, I think yogurt soju is now my favorite drink. We also tried a strawberry soju, but it tasted just like Robitussin. If you’re into Korean beers, there’s plenty of Hite and OB to go around.
Oriental BBQ Chicken Town
6101 Telegraph Ave.
Oakland, CA 94609 map
“Our Chicken uses none sticky sauce which helps you eat stylish.”
That’s a quote from the take out menu I picked up at Bon Chon as we were leaving…and it’s the truth. Actually, on the flip side of the menu, the pictures of its trendy, industrial interior makes Bon Chon look like it’s really a night club. Turn the lights off, put on some crappy K-Pop/gay techno/80s music, and you start understand the vibe at Bon Chon. It’s loud inside, which is normal when your walls and floor are concrete, but Korean hipster vibe aside, the fried chicken here is great.
“At Bon Chon, it’s all about eating healthy —
minimized fat, high in protein, and low in cholesterol.”
“Soy Garlic Sauce – Prevents cancer, cold, asthma and heart disease
Hot Sauce – Contains Vitamin A and C, which are good for you skin and body”
I find it amazing that Korean Fried Chicken is being marketed as health food, not just at Bon Chon. Hell, maybe they’re right. I’d love to be a true believer, but maybe I’ve been brainwashed by Western media to believe that fried foods are supposed to be bad for you.
We split a combination platter of drumsticks and wings between the five of us, half soy garlic/half hot sauce, so we’re super healthy now! The soy garlic sauce was great, subtle garlic flavor and there was a hint of sweetness to it. The hot sauce was even better and left my mouth sizzling for about 20 minutes after. The skin was crispy and true to form, not sticky, so I was not only healthy, beating cancer and getting a daily dose of vitamins, I was a stylin’ too.
If all the health food claims end up being true, then all hail Korean Fried Chicken and pass me a drumstick!
314 5th Ave
New York, NY 10001 map
212.221.2222 Web site
After four days of eating our way through New York, including a bit too much Junior’s cheesecake the night before, I was extremely apprehensive about meeting some friends at Amy Ruth’s for breakfast because I was afraid that I was going to break my stomach, especially since I knew I was going to end up ordering the chicken and waffles.
Now, I don’t really understand the comparisons to Roscoe’s because unlike Roscoe’s, where chicken and waffles is the focal point of the menu, the menu at Amy Ruth’s is so diverse that it’s almost impossible to really judge the place based on just eating one dish. Other dishes you should try include the cinammon french toast, smothered pork chops and the mac and cheese. For dessert, the peach cobbler and the red velvet cake are solid options. Also, ask for the Kool Aid of the Day…on this visit, it was Red.
That being said, Amy Ruth’s waffles are a Belgian-style waffle that’s crispy on the outside, creamy on the inside and positively divine. There’s a sweetness to them when you take the first bite, but then it’s followed by a tanginess, possibly from buttermilk, that adds a whole other dimension of flavor to the waffle. The fried chicken is pretty good, too, but I think Roscoe’s chicken or even Home of Chicken and Waffles in Oakland is better. But overall, I have no qualms about recommending Amy Ruth’s to anyone who is curious about this strange, sweet-and-salty orgasm on a plate…even for breakfast!
I’ve been wanting to eat some Korean Fried Chicken (KFC) for months after reading all about it on Yelp, so we went to 99 Chicken to pick up some food on our way to a party.
We ordered the plain and the Spicy Sauce fried chicken, and both were excellent. I was partial to the spicy chicken because it actually tastes sweet at first and then the spice kicks in makes your mouth happy…and I love it when the heat lingers in your mouth. The plain fried chicken was also great and it wasn’t greasy at all. The batter is much lighter than Southern fried chicken so it doesn’t weigh you down and make you feel totally gluttonous.
To “round out” our order we also got a beef fried rice dish and an omelette that was filled with what we ended up calling ketchup rice. The beef fried rice looked great when we opened the container, but it was inexplicably bland for something that had bulgogi in it. The only thing we could taste was the green peppers. The ketchup rice omelette was pretty good and reminded my friend of what her dad used to make her when she was a kid (she thought it was the only thing he knew how to make). And who doesn’t like ketchup on their eggs and rice?
Keep in mind that the KFC at 99 Chicken is cooked to order and takes about 20 minutes, so this is definitely not fast food. Also, KFC is supposed to be bar food, so they only offer the legs and wings, so an appreciation of the dark meat is a must!
2781 El Camino Real
Santa Clara, CA 95051