ad hoc at home, is actually posted elsewhere in efforts to advertise the book itself, so I have few qualms about posting it here. I've scaled it down to serve two, but that was a bit of a selfish decision. If you love someone, anyone, you should serve them this, and as long as it isn't the camel that breaks this coronary challenged, heavyset nations back, they will thank you...that I promise.
I started with a 4lb chicken, the recipe suggests a 2 1/2 to 3lb bird, but this appeared more difficult to procure than I originally imagined. Cut into 8 pieces, I saved both breasts and used the wings, legs, and thighs for today's delight. First letting them rest in the brine for about 12 hours, the last two at room temperature.
Chicken Brine (~2 lbs. of chicken)
5 bay leaves
few sprigs parsley
few sprigs thyme
5 tsp honey
couple cloves of garlic
2 tsp black peppercorns
2 oz salt
water to cover the chicken pieces.
Bring the brine to a boil, for one minute, and then chill before submersing the chicken pieces. Brine can be made up to 3 days prior.
Hours later....removing the chicken from the brine, I rinse and pat dry before resting on a rack over parchment paper, as at least 2 inches of oil heats in my dutch oven....I recommend a thermometer, a stable oil temp was difficult to achieve during my first fryer attempt.
I prepared three bowls, the coating split between bowls one and three and a cup to a cup and a half of buttermilk in the second.
1 cup all purpose flour
2.5 tsp garlic powder
2.5 tsp onion powder
1/4 tbsp paprika
1/4 tbsp cayenne
1/4 tbsp kosher salt
pinch of ground black pepper
The oil is finally sitting at a nice, stable, 320F and its time for the thighs and legs to go swimming. Running each piece through the first bowl of coating, then the buttermilk,
The salad, a perfect contrast to the fried chicken was comprised of a spicy mesclun mix from union green market, sliced apples, some homemade croutons, and a bit of roaring forties blue cheese tossed in a light vinaigrette.
....I ate this yesterday, followed it with a number of martinis, and still recall it in vivid detail, it's that good....