Sunday, October 10, 2010

Gluten free fried chicken, Ad Hoc style

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


8 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

  1. 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. 
  2. 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. 
  3. Remove the chicken from the brine, pat dry, and allow to come to room temperature before coating (about 1 1/2 hours). 
  4. Mix coating ingredients in a bowl, and divide between two bowls. Place buttermilk in a third bowl. 
  5. 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. 
  6. Toss the chicken in one bowl of coating, then in the buttermilk, and then in the second bowl of coating. Place on a tray. 
  7. 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. 
  8. Place fried chicken on a rack and allow to cool slightly before serving.

1 comment:

  1. Looks great! I bet it was nice and crunchy from the rice flour. Yummy! =D