Qorkz Kitchen - Fried Chicken
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Welcome to Qorkz Kitchen! Anyone who has been to Thomas Keller's restaurant Ad Hoc in Yountville knows just how succulent this fried chicken recipe truly is. We got our hands on a copy of his cookbook Ad Hoc At Home and decided to try it for ourselves. Our friends loved it and we're sure yours will too!
Ingredients
Coating
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
For Brining
5 lemons, halved
12 bay leaves
1 bunch (4 ounces) flat leaf parsley
1 bunch thyme
1/2 cup clover honey
1 head garlic halved through equator
1/4 cup black peppercorns
2 cups kosher salt
2 gallons water.
For Dredging And Frying
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and fresh ground black pepper.
The Brine
For The Brine: combine all ingredients in a large pot, cover, and bring to a boil for one minute while stirring to dissolve the salt. remove from heat and cool completely before using.
Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 12 hours.
LETTING THE COATED CHICKEN REST PRIOR TO FRYING HELPS THE COATING STICK DURING FRYING.
Directions
Remove the chicken from the brine and rinse under cold water, removing any herbs or spices sticking to the skin. pat dry with paper towels. Add oil 1/3 the way up the side of a heavy bottom pot. Heat the oil to 320 degrees F. using a fry thermometer to monitor. Set a cooling rack over a baking sheet.
Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season withs alt and pepper. Set up a dipping station: the chicken pieces, one bowl for coating, the bowl of buttermilk, the second bowl of coating, and a parchment-lined baking sheet. Just before frying, dip the chicken thighs into the fist bowl of coating, turn to coat and pat off the excess; dip them int the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to a parchment-lined pan.
Thighs: lower the thighs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack.
Legs: lower the legs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack.
Breasts & Wings: turn up the heat to 340 degrees F. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer to the rack and run off the heat.
Wine Pairing
Try: Coruce 2013 Semillon
“When I think of fried chicken I think of big flavors, grease, and good times. So long as the dish isn’t spicy, my go to is Zinfandel for it’s big fruit flavor and higher alcohol content. Throw in some corn bread and we have a match made in heaven. Making a spicy version? Try a Riesling to cool the fire.”
“For me, it’s Semillon. It’s cold, tastes of peaches and white fruit, and is the perfect compliment to friend chicken and maybe some peach cobbler! ”