Fried Chicken(Thomas Keller Recipe)
- Brining:
- 24c water
- 1c kosher salt
- 1/2c + 1T honey
- 18 bay leaves
- 30 unpeeled garlic cloves
- 3T whole black peppercorns
- 5 large rosemary sprigs
- 11/2 bunch thyme
- 11/2 bunch parsley
- 2T finely grated lemon peel
- 3/4c lemon juice
- 3 31/2pound chickens
- Frying:
- 6c flour
- 5T garlic powder
- 5T onion powder
- 4t paprika
- 4t cayenne
- 1t black pepper
- 4t kosher salt
- 6c buttermilk
- 12c peanut oil
- Brining: Bring all ingredients except chickens to boil in lg pot. Boil 1min. Cool completely. Chill until cold, about 2hrs. Rinse chickens. Add to brine, pressing to submerge. Chill 12-24 hrs. Drain and pat dry. Cut each chicken into 8 pieces.
- Frying: Line 2 lg baking sheets w/parchment. Mix 1st 6 ingr. + 4t salt in lg bowl. Place buttermilk in another bowl. Dip chicken in flour, then buttermilk, then flour. Place on prepared sheets. Let stand 1-2hrs. Pour peanut oil into heavy large pot. Heat to 320/330u0b0. Fry leg and thighs first turning once about 13mins. Breasts 7 mins. Transf to paper towels to drain. Sprinkle with salt.
brining, water, kosher salt, bay leaves, garlic, t, rosemary sprigs, thyme, parsley, t, lemon juice, chickens, t garlic, t, paprika, cayenne, black pepper, kosher salt, peanut oil
Taken from www.epicurious.com/recipes/member/views/fried-chicken-thomas-keller-recipe-50048975 (may not work)