Ad Hoc Recipe #8: Buttermilk Fried Chicken

Thomas Keller claims it’s the best fried chicken he’s ever tasted, and I think he’s right. It’s a bit hard to execute and I didn’t really nail it, so I won’t post the recipe.  However, I will warn you to always read a recipe before preparing to cook it.  This one seems straightforward but it requires brining for 12 hours before the actual cook time…which would be a surprise if you were hoping to make this day of.  Also, be sure to follow the oil cooking temps to a T, I think that’s where I went wrong.  And one last thing, (most experienced people probably know this) make sure your buttermilk is combined and is milky and smells buttery.  I definitely made cornbread with the separated top liquid, ha!  Luckily, it still came out quite tasty.