Web
Analytics
Buttermilk Fried Chicken with Cheesy Waffles
TOP

“Buttermilk Fried Chicken with Cheesy Waffles”

This recipe is adapted from chef Thomas Keller’s “Ad Hoc at Home” cookbook!

Ingredients

For The Brine:
3 lemons, halved
6 fresh bay leaves
1/2 bunch flat-leaf parsley
1/2 bunch fresh thyme
1/4 cup clover honey
1/2 head garlic (halved horizontally)
2 tablespoons black peppercorns
1 cup coarse salt

For The Chicken:
1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
Peanut or canola oil, for frying
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne pepper
Coarse salt and freshly ground black pepper
1 cup buttermilk
Sea salt
Sprigs fresh rosemary, for garnish
Sprigs fresh thyme, for garnish

For Serving:
Cheesy Polenta Waffles
Pure maple syrup

Directions

Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.

Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.

Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.

Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.

In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.

Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.

Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

Check out Ad Hoc at Home on Amazon!

«
»

1 COMMENT

  • Nikisha Shaw on January 18, 2013

    Chick and waffles

    Reply

Leave a Reply