Wallpaper Magazine's Global Happy Meal Includes Thomas Keller's Fried Chicken [recipe]
Wallpaper magazine came up with an "ultimate happy meal" made up of three components from around the globe: the fried chicken from Thomas Keller's Ad Hoc (Yountville, California), the duck fat french fries from Sean Connolly’s Sean’s Kitchen (Sydney, Australia), and the Strawberries & Cream milkshake from The Parlour Restaurant, Fortnum & Mason (London).
With a few thousand miles between each component, we know that not everyone will have the chance to plug their arteries with our selection of full-fat indulgences. So we’ve persuaded all three establishments to share their recipes, so that their culinary magic can be replicated in any home.
You got that? They got the recipe for Thomas Keller's fried chicken, which we are flipping out about, and also which we reprint here for posterity:
Lemon-brined Fried Chicken, by Thomas Keller, Ad Hoc
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 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
Two 3-pound chickens
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish
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 the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne 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.
In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven 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.