I made fried chicken for the first time ever tonight, using Thomas Keller’s recipe from the Ad Hoc at Home cookbook. The keys to this recipe are an overnight soak in a lemony-herby brine, which adds a ton of flavor, and a dredging in buttermilk and seasoned flour for a crispy crust. It was a lot of work compared to heading down the street to Ezell’s, but it was definitely worth it. It was really delicious.
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