Serves a Crowd
Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken
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86 Reviews
Ruthie Z.
November 4, 2018
I keep a kosher kitchen. Could I possibly substitute the buttermilk with almond or coconut milk?
pjcamp
November 4, 2018
I doubt it would be nearly as satisfying. Buttermilk is acidic and that changes the structure of the chicken and tenderizes it as well as adding a tang. You might try adding one tablespoon of either lemon juice or white vinegar to your plant milk. You can do that with regular milk to approximate buttermilk. You let it sit for 10 or 15 minutes to curdle. That's more or less what happens in buttermilk except with lactic acid from the bacteria. I'd be interested in knowing if it works.
Why is buttermilk not kosher?
Why is buttermilk not kosher?
Chantelle
February 13, 2019
So according to Kosher Dairy Primer its because it contains emulsifiers and stabilizers which may include non-Kosher glycerides and gelatin. SO, if she uses regular milk and does vinegar to curdle that both meet the kosher standards she could get the same result.
Nan G.
October 12, 2018
This recipe is great, I've made it at least 4 times.
Once I used leftover tea in place of the plain water for the brine.
It was so good that, since then I always make tea, let it cool then use it instead of water in brines.
It adds a delicate fragrant edge to the chicken.
I've used Thai tea, Constant Comment and Earl Gray on various occasions.
Once I used leftover tea in place of the plain water for the brine.
It was so good that, since then I always make tea, let it cool then use it instead of water in brines.
It adds a delicate fragrant edge to the chicken.
I've used Thai tea, Constant Comment and Earl Gray on various occasions.
Carol
July 25, 2018
I really like this recipe. The chicken is flavorful and wonderfully crispy. I've only made fried chicken once or twice before this time so I'm no expert but i did alright. Having a thermometer to monitor the oil temp was super helpful. I made a mountain of it for 4th of July, and the leftovers got snatched up by my guests. :)
bas26
May 12, 2018
This is the first time I've ever made fried chicken and it was delicious. The brine and the flavored dredging flour were well balanced and the salt was just right. I had 2 large chicken thighs so I scaled the ingredients down and had plenty of flour left over so next time I may use less. The chicken came out perfectly and I saved some for the next day. I reheated it in a 200 degree oven for about 30 minutes and it came out very crisp and not overdone. This recipe is a winner! I'm wondering how I didn't come across it until now.
sdschorr
March 4, 2018
For fellow "make it ahead" fanatics, this recipe is great. For a 630 dinner, I put out my rinsed/dried chicken around 3 to come to room temp. Around 430 I began the process of dredging (I fried more chicken than this recipe calls for, but generally I recommend you make 1.5x the flour mixture as you lose some to the buttermilk clumping). I was ready to fry around 5, and finished by 530 (each batch took about 4/5 mins). I put the chicken in 350 oven (use a rack over a cookie sheet to keep it crisp) a bit before 6 and pulled it out 630ish. This gave me plenty of time to clean up and remove all evidence of frying. I served it w/Martha Stewart macaroni and cheese (make it earlier in the day), a Lee Brothers recipe for collard greens w/ smoked turkey leg rather than pork (make it 3 hours ahead) and a vinegar-y Cole slaw w/red and green cabbage, red onions and scallions (make ahead and dress 30-45 mins before serving, using seasoned rice wine vinegar/oo). Did I mention the chicken is one of the best fried I've ever had? Sweet potato pie is a nice finish!
Paul F.
January 24, 2018
Can't wait to try this fried chicken recipe. Because it really look's very Good. And I would like to share it with my friend's. Thank you Food 52.com
MARK M.
April 17, 2017
I place my chicken in a bag with olive oil and spices for a few hours, then I brine in buttermilk and egg, no salt, overnight. The next day let your chicken drain on a rack while you prepare your dredge. Use a sleeve of Ritz cracker in your dredge; it adds flavor and extra crispiness to your bird. I only dredge once; I find that the crust, while good, is simply too thick for me. Dredging once gives the crust a tempura like crispiness that makes you want to eat every single piece of chicken in the plate! At this time I heat my oil. I use a stock pot instead of a skillet; same amount or a bit more oil, but no splatter and it acts like a deep fryer. To me, waiting to heat the oil until now gives the single dredge the perfect allotment of time to bind to the chicken. Ten minutes in the oil and you are talking some SERIOUS genius; ENJOY :)
Dave T.
February 9, 2017
Better to brine in a glass container than a plastic bag, especially with the lemon juice.
pjcamp
May 30, 2016
Why anyone would brine chicken in anything other than buttermilk baffles me. What I'd do is let the aromatics cool, then dump them and the salt and chicken into buttermilk and let it work overnight.
Prettybunny
May 20, 2016
I have been using the Marcus Samuelsson recipe for yardbird--or at this point I guess my memory of it--but the genius recipes are always good, and I loved the straightforward flavors of this one. I did incorporate his idea of using some semolina flour, which can never hurt the texture. I substituted a third. Also somewhere in the comments there was a question about using coconut milk instead of buttermilk--he uses a combination and the chicken soaks in it overnight. I think with the baking soda and added semolina flour the texture would be fine. Good recipe. Relatively quick and easy and made it several hours ahead. Reheated beautifully. One guest took some home and reported it stayed crisp even after microwave reheating the following day.
Emily
April 12, 2016
How long do I fry if I'm just making chicken tenders? Is 5 mins per side reasonable?
SarahBunny
August 7, 2015
I made this recipe for Sunday Supper following the procedure precisely (I used a combination of drumsticks and breasts). Even though it was my first attempt at fried chicken -- heck, deep-fried ANYTHING -- it turned out beautifully. Several guests declared it the best fried chicken they'd ever eaten (and they hail from the South)! Genius recipe indeed.
Mary B.
July 5, 2015
Thank you for all the helpful comments! I just made this today. I used a cut up chicken and the breasts were very big, so I made them into boneless chicken tenders for my kids. I did find the comment about the heat very good. 350 was too hot and the outside went very dark, but between 300-325 was the best point for me. I did use a fryer to keep a better eye on the oil temp. The leftover flour and buttermilk made an outstanding batter to make some fried pickles and fried olives.
gabby
July 5, 2015
I made this today (brined last night) for a family BBQ. I used Bob's Red Mill gluten-free flour mix in place of AP. It was ridiculously good. I don't know what the regular crust is like in terms of delicate vs. hearty crunch, but this crust was hearty, crunchy, and delicious. (Two nephews have celiac, so I make subs when I can.)
Beth
July 2, 2015
My chicken breasts are brining as I write this. I cut them in half because they're large. I can't wait to fry these on Saturday.
Sam M.
July 2, 2015
Beth, I've made this recipe and the Thomas Keller recipe (This recipe is based on it and it's very similar. He says it in his book.) at least 15 times in the last two years, and I've made every mistake possible and at the same time I've made perfect fried chicken many times. I'd say it's a good thing you cut them in half. I always do too now. And make sure you keep the oil around and over 300 as it will drop when you first put the chicken in. Constantly monitor the temp and adjust the flame accordingly.
But timing is everything. Through trial and error, I've learned that exactly 7 min for white meat and 14 min for dark meat is perfect. It'll be juicy without over cooking. Now I've also learned to never use a chicken larger than 4 lb for this recipe. It throws off everything.
If the oil is consistently around 300 when cooking, the batter will be a nice light brown. If you keep the oil closer to 350, it'll be a dark brown. So it's up to you which you want. And no, it doesn't effect the doneness of the chicken. The reasoning being, the surface of the chicken never gets above 212 degrees as it's the boiling temperature of water and so it doesn't effect the time you need to cook the chicken. The temp mainly effects the cooking of the crust. But if the oil temp drops below 270ish it'll start to effect your chicken since you're getting close to the boiling point of water.
And make sure not to put more than four pieces of chicken in the pot if your using a standard 8qt pot that is filled 1/3 with oil. Too much chicken lowers the oil temperature too much and it may not recover quick enough unless you have a very good expensive stove.
And putting it in a 200 deg oven (I know it's lower than the recipe) for 15 minutes or more really helps.
But timing is everything. Through trial and error, I've learned that exactly 7 min for white meat and 14 min for dark meat is perfect. It'll be juicy without over cooking. Now I've also learned to never use a chicken larger than 4 lb for this recipe. It throws off everything.
If the oil is consistently around 300 when cooking, the batter will be a nice light brown. If you keep the oil closer to 350, it'll be a dark brown. So it's up to you which you want. And no, it doesn't effect the doneness of the chicken. The reasoning being, the surface of the chicken never gets above 212 degrees as it's the boiling temperature of water and so it doesn't effect the time you need to cook the chicken. The temp mainly effects the cooking of the crust. But if the oil temp drops below 270ish it'll start to effect your chicken since you're getting close to the boiling point of water.
And make sure not to put more than four pieces of chicken in the pot if your using a standard 8qt pot that is filled 1/3 with oil. Too much chicken lowers the oil temperature too much and it may not recover quick enough unless you have a very good expensive stove.
And putting it in a 200 deg oven (I know it's lower than the recipe) for 15 minutes or more really helps.
irishchef
July 2, 2015
There is a major point that was left out here. If the chicken legs, thighs and breasts are big you won't be able to cook them all the way in the fryer because they will burn. They will have to be finished in the oven. A chicken less than 3 pounds is about all you can fry in thWatermelon Salad with Cotija, Jicama, and Lime
Watermelon Salad with Cotija, Jicama, Lime Larger photo
South of the border spin on watermelon salad! With fresh watermelon, jicama, cilantro, and cotija cheese.
Individual chiles vary in their heat, so always taste before adding to a dish, and adjust amounts accordingly.
Prep time: 15 minutesYield: Serves 3 to 4
INGREDIENTS
1/4 cup chopped red onion
1/4 cup lime juice (2-3 limes, depending on how big and juicy the limes are)
4 cups watermelon, rind removed, seeded and cubed into 1-inch pieces
1/4 cup crumbled cotija cheese
1/2 to 1 cup chopped peeled jicama
1/2 serrano chili pepper (or a quarter jalapeño), stem removed, seeded, minced
1/4 cup fresh cilantro, chopped
Pinch of cumin, to taste
METHOD
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10 minutes.
2 Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight
Large chicken legs thighs and breasts will not cook all the way in 350 degree oil. They will have to be finished in the oven. A chicken less than 3 pounds is about the most you can use. And 3 pounds is stretching it. A little cornstarch mixed in the flour makes for crisper chicken also.
Watermelon Salad with Cotija, Jicama, Lime Larger photo
South of the border spin on watermelon salad! With fresh watermelon, jicama, cilantro, and cotija cheese.
Individual chiles vary in their heat, so always taste before adding to a dish, and adjust amounts accordingly.
Prep time: 15 minutesYield: Serves 3 to 4
INGREDIENTS
1/4 cup chopped red onion
1/4 cup lime juice (2-3 limes, depending on how big and juicy the limes are)
4 cups watermelon, rind removed, seeded and cubed into 1-inch pieces
1/4 cup crumbled cotija cheese
1/2 to 1 cup chopped peeled jicama
1/2 serrano chili pepper (or a quarter jalapeño), stem removed, seeded, minced
1/4 cup fresh cilantro, chopped
Pinch of cumin, to taste
METHOD
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10 minutes.
2 Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight
Large chicken legs thighs and breasts will not cook all the way in 350 degree oil. They will have to be finished in the oven. A chicken less than 3 pounds is about the most you can use. And 3 pounds is stretching it. A little cornstarch mixed in the flour makes for crisper chicken also.
Susan
May 24, 2015
I made a chicken finger variation on these last night - used the same marinade recipe on strips of chicken breast meat, used the same flour mixture for dredging (plus some garlic powder as others have mentioned), then same buttermilk coat, but then dredged in panko and fried as directed and they were pretty amazing - nice adult twist on something my kids would also eat. And faster than bone in chicken.
MissBrendaWi
July 2, 2014
I have two rules about chicken, if it still has it's feathers on and walks, don't eat.
Steve
July 1, 2014
I will be making this for a picnic this weekend. How is at room temperature the following day?
Sam M.
July 1, 2014
It can get very soggy on the bottom side of the chicken. However, it wasn't as soggy when I stored it on paper towels while in the fridge. It still tasted pretty good the next day, but not crispy at all. A picnic fried chicken recipe will probably be better.
Elizabeth
April 24, 2014
Made this tonight, very good, salt level good, but it was pretty oily. Any suggestions on how to get less oily results?
Emma 8.
March 4, 2014
This was amazing. Served it with a walnut and apple salad and used the leftovers in wraps. So flavoursome. Will definitely make again!
Patrick
January 29, 2014
The tenderness and flavor of the chicken was amazing. The crispiness was something I haven't seen, even in restaurants. I will be doing this again. Thank you!!!
Scootdone
October 21, 2013
How long would you need to fry bone-in chicken breasts? Could the breasts be finished in the oven as well, or would they dry out?
Sam M.
October 21, 2013
Frying the bone-in breasts for 7-8 minutes (11-13 min for dark meat) will give you perfectly cooked juicy meat without drying it out. Just make sure you don't over crowd the pot so the oil temperature doesn't drop too much. You don't need to finish it in the oven, but you can keep it warm in a 200 degree oven until you're ready to serve it. It actually makes a bit crispier if you do that.
beejay45
October 21, 2013
Most of the times I've used this recipe, I've cut up a whole chicken, so, yes to bone-in breasts. I fry the biggest pieces first, basically just getting that good crispy golden coating on them, then into the oven as described. By the time I've gotten down to the small stuff, like wings and ribs, I only *need* to leave the pieces in the oven for maybe another half hour for everything to be done to a safe temp and ready to eat, although it can hold longer, if necessary. I haven't had any drying issues, except the one time I forgot the leftovers in the oven and they got a little dry after about three hours. But that's to be expected. I know he doesn't include breasts in his recipe, but they've worked fine for me, and I've used this recipe at least half a dozen times.
sarah T.
October 9, 2013
does this recipe work if the skins are off?
beejay45
October 10, 2013
Without all the nooks and crannies and the rough surface of the skin, it will be much harder to get anything like a good crust --- repeated floor-buttermilk-flour...rinse and repeat and repeat and so on. And the crust won't stick -- first bite and the whole thing will probably break off and crumble Really, if you're going for the crust and deep frying, the skin isn't going to throw your calories/fats off by much of anything, and it will get you that gorgeous, crunchy coating.
zodiacza
October 4, 2013
wonderful recipe! brine is very good. one criticism only. the flour recipe is too salty. one tbsp of salt is enough.
Sam M.
August 14, 2013
I made this recipe because I loved Thomas Keller's recipe in Ad Hoc (the best fried chicken I'd ever had). Michael Ruhlman points out that he worked with Thomas Keller on that recipe, but he likes his own recipe more. Well, he isn't that humble about it. He says it is the best fried chicken ever, but Keller says the same about his own recipe.
The Thomas Keller recipe was so good (made it twice) that I had to give this one a shot. So I did and it turned out good, but I didn't like it as much as Keller's. Keller's brine gives the chicken a very pronounced citrus and bay leave flavor while this recipe gives the chicken a pronounced rosemary flavor. This recipe is crispier, but the crust was looser and fell off easily compared to the other recipe. The crust is more flavorful in the Keller recipe as it has lots of onion and garlic powder in it. The chicken is juicy in both recipe.
My verdict -- I prefer the Thomas Keller recipe over this recipe. However, my Southern wife liked this recipe as much as the other. She really liked the rosemary flavor and the more crispy batter even though it fell off the chicken easier.
The Thomas Keller recipe was so good (made it twice) that I had to give this one a shot. So I did and it turned out good, but I didn't like it as much as Keller's. Keller's brine gives the chicken a very pronounced citrus and bay leave flavor while this recipe gives the chicken a pronounced rosemary flavor. This recipe is crispier, but the crust was looser and fell off easily compared to the other recipe. The crust is more flavorful in the Keller recipe as it has lots of onion and garlic powder in it. The chicken is juicy in both recipe.
My verdict -- I prefer the Thomas Keller recipe over this recipe. However, my Southern wife liked this recipe as much as the other. She really liked the rosemary flavor and the more crispy batter even though it fell off the chicken easier.
atxdori
July 8, 2013
I made this last night and we loved the recipe. My only comment is that I regretted not draining the chicken on paper towels after frying--the thicker breading was a bit oily for us. We transferred directly to a rack and finished in the oven. I also threw some rosemary in at the end of frying each batch--crispy rosemary never hurt anything.
beejay45
June 26, 2013
I just made this, with numerous shortcuts because we were starving and didn't want to wait -- did you know you can use a blow dryer on a cool setting to dry the chicken skin? And I didn't brine, but I'm not much for the brining anyway. I played a little fast and loose with the seasoning, but only a little because Ruhlman's pretty right on with out tastes. I, too, finished it in the oven (on a rack set in a sheet pan, at about 275F).
And the verdict? Beautiful crispy, crunch! Juicy, so juicy chicken. And, and this is a bonus, there was a lot of rendered fat in the bottom of the pan after I took the chicken out of the oven. All round win!
This technique is a total keeper. Thanks, Michael Ruhlman for laying it out so clearly and thanks Kristen for highlighting it for those of us who own Twenty and haven't read it. Yes, I am hanging my head in shame.
And the verdict? Beautiful crispy, crunch! Juicy, so juicy chicken. And, and this is a bonus, there was a lot of rendered fat in the bottom of the pan after I took the chicken out of the oven. All round win!
This technique is a total keeper. Thanks, Michael Ruhlman for laying it out so clearly and thanks Kristen for highlighting it for those of us who own Twenty and haven't read it. Yes, I am hanging my head in shame.
beejay45
February 24, 2014
Welcome to the community, roger browne! Nice to see a new "face." When you've been here a little longer, you'll see that one of the best things about Food52 is how everyone is free to riff on the recipe, as given, to tailor it to their tastes and the contents of their pantry. ;)
This article is really all technique. The seasonings aren't so important. I think you'll see, too, that the brining/not brining decision will not affect the crispy, gorgeous crust one way or the other. Whatever you like, though, this technique Michael Ruhlman has distilled from a variety of classic fried chicken recipes is a total keeper.
This article is really all technique. The seasonings aren't so important. I think you'll see, too, that the brining/not brining decision will not affect the crispy, gorgeous crust one way or the other. Whatever you like, though, this technique Michael Ruhlman has distilled from a variety of classic fried chicken recipes is a total keeper.
makan
June 16, 2013
Made this for Father's Day and it's now going to be a tradition! Fantastic recipe. Moist and flavourful chicken with an incredibly crispy crust. Due to time, I fried all pieces until golden brown then finished them in the oven. Came out perfect!
BurgeoningBaker
May 31, 2013
Can coconut milk be substituted for buttermilk in this recipe due to Kosher diets?
beejay45
June 25, 2013
Just off the top of my head, I'd guess that you wouldn't get the nice crispy crust. I believe the acidity of the buttermilk combined with the baking powder in the flour not only makes for crispy, but also gives some "rise" to the coating so it's not just a flour coating. I think the coconut milk would give flavor, but not he expansion and crunch. But did you try it? How did it come out?
Also, someone mentioned Popeye's. If this could be as excellent as theirs, I will be a very, very happy woman. Our closest Popeye's is almost an hour away. After living on the East Coast where there were dozens in my area, I am feeling distinctly deprived. I hope Ruhlman has found the key, and I can't wait to try this out. Chicken in the fridge ready to be cut up!
Also, someone mentioned Popeye's. If this could be as excellent as theirs, I will be a very, very happy woman. Our closest Popeye's is almost an hour away. After living on the East Coast where there were dozens in my area, I am feeling distinctly deprived. I hope Ruhlman has found the key, and I can't wait to try this out. Chicken in the fridge ready to be cut up!
Nan G.
November 4, 2018
Try mixing fake milk with a bit of cream of tarter.
But even with Orthodox Jewish relatives, I never understood why chicken, not a milk sucking mammal, was to be kept safe from "mother's milk."
But even with Orthodox Jewish relatives, I never understood why chicken, not a milk sucking mammal, was to be kept safe from "mother's milk."
Pittsburgher
May 15, 2013
If you use self-rising flour, be sure to remember that it contains salt as well as baking powder, and adjust salt accordingly. My Granny's-recipe fried chicken has an obscene amount of salt but it's always amazing. Just b sure to take your BP Meds if that's an issue for you or guests!!!
Christine G.
April 28, 2013
This may be a silly question, but how deep should the oil be in the pan?
Kristen M.
April 29, 2013
The oil should be deep enough to fully submerge the chicken (but remember once the chicken is added, the oil level will go up). For a general refresher on deep-frying, check out this article: http://food52.com/blog/5639-deep-frying-without-fear
Hope you like it!
Hope you like it!
Bethcooks
December 26, 2012
Amazing. Followed this recipe to the letter and my family was so happy! Thank you!!
Ambitious
November 6, 2012
This was AMAZING! I made it for some guests and they were in heaven!
Since I made about 5 pounds of chicken, I didn't have time to cook all of them before my guests came. So I crisped them and finished it in the oven at 200 degrees for 2 hours. It was perfection - it made the skin crunchy and so so so delicious. I paired it with biscuits, bacon brussels sprouts, coleslaw and a simple salad. Thank you again for this wonderful recipe.
Since I made about 5 pounds of chicken, I didn't have time to cook all of them before my guests came. So I crisped them and finished it in the oven at 200 degrees for 2 hours. It was perfection - it made the skin crunchy and so so so delicious. I paired it with biscuits, bacon brussels sprouts, coleslaw and a simple salad. Thank you again for this wonderful recipe.
mamajo
October 29, 2012
I tried this recipe as a roasted chicken for Sunday dinner and we thought it was the BEST chicken we had EVER eaten! Amazing flavor and melt-in-your-mouth texture. I used the brining recipe,left in frig overnight and after putting the chicken in a roasting pan,peppered it and stuffed the inside with the rosemary and onion from the brine. Cooked at 425 degrees until reached temp of 160 in thigh. Let rest and had sides of red garlic potatoes and creamed fresh peas. I might have time to fry it next time but I don't think anyone will complain if I roast it again. Love the brine recipe. I am actually going to do my Thanksgiving turkey this way!!!
Scarla
October 29, 2012
Made this yesterday, and my family all agreed it was the best fried chicken ever. The brining gave the meat so much flavor and a silky texture, and the crust was shatteringly crisp -- I had to restrain myself from picking it off the remaining pieces! Perfect with mashed potatoes, cole slaw and cat's head biscuits. This recipe's a keeper! Empirical proof of how good it is: my picky 14 year old requested I pack the leftovers for lunch today!
4376ab
October 17, 2012
This truly is a great recipe. Michael Ruhlman does it again - follow the directions and you will be in chicken heaven. The only misprint is "serves 6-8". HA! More like 2-3 maybe. Expect some wrasseling to see who gets the last piece.
J D.
October 15, 2012
The SO and I made this yesterday for Sunday dinner....it is truly one of the best chicken recipes that i have ever made. And I just had the little bit of leftovers for lunch today and I think it was just as good. I highly recommend this recipe!
beurrista
October 14, 2012
fried chicken is one of my husband's favorite foods. in fact, he's picking some up from popeye's as we speak... i can't wait to try this recipe for him!
GordonW
October 12, 2012
Does the coating need any salt?
Pittsburgher
October 12, 2012
Step #4 references adding sea salt with flour and spices, but I don't see a quantity listed.
GordonW
October 12, 2012
I looked up another copy of Ruhlman's recipe and it called for 2T fine sea salt. Looks like a simple typo.
Randi
October 11, 2012
This sounds so delicious. Is it possible to make this gluten-free? I am new to gluten-free cooking, and I don't know much about substitutions yet.
Kristen M.
October 12, 2012
I'm sorry, I don't have experience frying chicken with gluten-free flours (although I've dredged other things in gf rice flour or cornmeal and they fry up nice and crispy). This blend of rice flour and potato or tapioca starch looks promising: http://simplygluten-free.com/blog/2011/02/gluten-free-fried-chicken.html
You might also want to try asking the Food52 Hotline: http://food52.com/hotline
You might also want to try asking the Food52 Hotline: http://food52.com/hotline
Pat E.
October 11, 2012
Why do you need two bowls of the flour mixture?
Kristen M.
October 12, 2012
You could keep all the flour mixture in one big bowl if you like, as long as you dredge in flour, then buttermilk, then flour again. Two bowls helps keep you organized, and keeps the flour cleaner.
LeBec F.
March 16, 2013
i was hoping someone would mention this! and since you're only needing to dissolve a few T of salt, you could just boil 1/2-1 cup water to dissolve the salt. And then add very cold water for the rest.(What was he THINKing?!!!)
Aimless
October 10, 2012
Rather than ice bath to chill the brine, I suppose one could add half the water, bring to simmer as directed, then add the balance of the water in the form of ice...always looking for easy and simple.
suzsuz
October 10, 2012
I have made this recipe with one change. Rather than cook completely in the oil, I fry the chicken for about four to five minutes and finish it in a 350 degree oven for thirty minutes or until cooked through. By doing so I don't have to manage the oil temperature for as long.
LeBec F.
March 16, 2013
suz, i am sooo happy to hear of that successful technique. I'm DOIN' it! p.s. do you or anyone know why he's using the bak powder? since the buttermilk is just a coating agent, i can't imagine it has to do with that. maybe it makes the flour stay crisp after frying?
Stacy H.
April 29, 2013
Baking Powder makes the coating crispy. If you fry chicken with just all purpose flour, it will be hard but not really crispy/crunchy like it should be. You could also use self-rising flour, which already has the baking powder added (not as much as the recipe calls for though). It took me many bad batches of fried chicken and many hours of research on the internet to figure this out. The Ad Hoc fried chicken recipe (and many other fried chicken recipes) says AP flour, but I always add baking powder now that I figured out why it always tasted off and not as crispy as fast food fried chicken. Hope this saved you hours of research!
LeBec F.
April 29, 2013
stacy, your research will def be useful when I make other fried foods,so thank you very much. But I just was not impressed w/ the flavor of this chicken and won't be making it again.
See what other Food52ers are saying.