Thomas Keller’s Famous Fried Chicken Recipe
Once brined, the chicken is coated in a seasoned flour mixture that includes paprika, cayenne pepper, garlic powder, and onion powder. The double-dipping process – flour, buttermilk, and then flour again – ensures an irresistibly crispy crust that’s both flavorful and satisfying.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 2 cups buttermilk
Instructions
Prepare the Brine:
- In a large pot, combine the water, kosher salt, honey, bay leaves, garlic, peppercorns, thyme, parsley, and lemon halves.
- Bring the mixture to a boil, then let it cool completely.
- Submerge the chicken pieces in the brine and refrigerate for 8-12 hours.
Prepare the Coating:
- In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
- Pour the buttermilk into a separate bowl.
Coat the Chicken:
- Remove the chicken from the brine and pat it dry with paper towels.
- Dredge each piece of chicken in the seasoned flour, then dip it into the buttermilk, and dredge again in the flour mixture. Ensure an even coating.
Heat the Oil:
- Pour oil into a heavy-bottomed pot or electric skillet to a depth of about 2 inches.
- Heat the oil to 320-325°F, using a thermometer to monitor the temperature.
Fry the Chicken:
- Carefully place the chicken pieces in the hot oil, frying in batches to avoid overcrowding.
- Cook each piece for 12-15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a wire rack over a baking sheet to drain excess oil.