My boys are well fed kids. They enjoy the food scene in the Bay Area, and the trends to spruce up comfort foods hasn't been lost on them. Unfortunately a lot of comfort food is also glutinous, and friend chicken is one thing that Aaron has been eying. Not just any fried chicken - Thomas Keller's Ad Hoc fried chicken. Isaiah, who loves Ad Hoc, was also excited to try it. This was surprising because he had only had fried chicken from a bucket before at a potluck, room temperature, and declared it not worth eating. He doesn't like chicken skin or fat.
While I had out the oil for frying donuts, I decided to finally make the boys fried chicken dreams come true. When it came time to plate up, I had to pull out the "You Are Special" plate for the occasion. (Unfortunately the photo didn't turn out that well).
I have to say I LOVE this brine. It made the meat wonderfully tender, but also fantastically flavorful. The coating was super crispy and all in all it came out rather drool worthy. Not being a huge fried chicken fan, I tried to oven bake a few pieces and that worked less well. Even still, I couldn't help but to pick off that crunchy coating.
Gluten Free Ad Hoc Fried Chicken
Adapted from Thomas Keller
Ingredients8 pieces of chicken (we used a lot of drumsticks and got around 12 small pieces)
- 1/2 gallon water
- 1/2 cup kosher salt
- 1/8 cup honey
- 6 bay leaves
- 1/2 head of garlic, cut horizontally
- 1 tablespoon black peppercorns
- 1/4 of a bunch of thyme sprigs
- 1/4 of a bunch of flat leafed parsley sprigs
- Grated zest and juice of 2 large lemons
- 2 cups rice flour
- 1 cup corn starch
- 1/8 cup garlic powder
- 1/8 onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper2 cups buttermilk
- Make the brine by combining all the ingredients in a saucepan and boiling for one minute. Stir to dissolve the salt. Cool completely before using.
- Rinse the chicken pieces and place in ebowl large enough to hold the chicken and the brine. Chill the chicken in the brine for 8 - 12 hours.
- Remove the chicken from the brine, pat dry, and allow to come to room temperature before coating (about 1 1/2 hours).
- Mix coating ingredients in a bowl, and divide between two bowls. Place buttermilk in a third bowl.
- Bring the oil to 320 degrees. The oil should be at least 2 inches deep, and not come up more than 1/3 of the way up the pot.
- Toss the chicken in one bowl of coating, then in the buttermilk, and then in the second bowl of coating. Place on a tray.
- Place the chicken into the oil, a few pieces at a time. Try to keep the oil at the correct temperature. Fry for 13-15 minutes or until deep golden brown. Chicken should be cooked through at this point.
- Place fried chicken on a rack and allow to cool slightly before serving.