This fried chicken is epic. I had no doubt in my mind that anything from the kitchen of Thomas Keller would be the best of the best, but this fried chicken really proves that. This is the best fried chicken ever. Period, end of story.
With that said, will I ever try another recipe for fried chicken? Of course I will. Variety is the spice of life, and there are other really wonderful fried chicken recipes in the universe. Some boast different flavor profiles, and yet others are simply faster and easier to prepare, without 12 hours of brining, etc. I served this Holy Grail fried chicken with buttermilk mashed Yukon gold potatoes, roasted green beans with garlic, and pickles.
Simple perfection. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Facebook Instagram Pinterest. Jump to Recipe. Ad Hoc Buttermilk Fried Chicken. Thomas Keller's perfect buttermilk fried chicken is a must-have at his Yountville restaurant, Ad Hoc. Make it yourself any time you're craving the very best fried chicken ever with this recipe.
No ratings yet. Course: Main Course. Cuisine: American. Prep Time: 1 hour. Cook Time: 30 minutes. Total Time: 15 hours 30 minutes. Servings: 6 servings. Calories: kcal. Author: Victoria. Cook Mode Prevent your screen from going dark. Instructions To make the brine: Combine all the ingredients in a large pot, cover, and bring to a boil.
Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days. Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. It was two different types of cheese, walnuts, and an amazingly flavorful honey. I was willing to try anything they brought out; it was too good not to eat.
The dessert that night was a homemade ice cream sandwich. It was two chocolate chip cookies held together by rich vanilla ice cream. I wanted so much to eat the entire cookie, but I was too full. My husband, on the other hand, managed just fine. I would go back to Ad Hoc in a second. It would be fun to go there with friends. If you have the opportunity to go, I would highly recommend the fried chicken night, if you can find out ahead of time when it is that week.
Now, due to overwhelming demand, Ad Hoc has declared every other Monday and every other Wednesday, of alternating weeks, to be fried chicken nights. Then it reappears on the menu again on Wednesday, April Whew, got that? As you can tell, none of these photos are of fried chicken, alas. My hubby, aka Meat Boy, and I missed fried chicken by mere hours. You see, we went to Ad Hoc, Washington Ave. And fried chicken and sourdough waffles oh my, oh my! That is, until the restaurant decided to go with fried chicken only at night.
Even so, we had a marvelous brunch. It started out with the lovely salad you see above with watercress, and Easter egg, watermelon, and black and white radishes, all tossed in a light lemon chive vinaigrette with toasted pine nuts. Alongside the dish were lady-like cucumber mint finger-sandwiches. Alongside was a colorful, flavorful medley of fava beans, roasted red peppers, and super crispy and creamy Yukon Gold potato hash.
We enjoyed brunch on one of those really perfect, sunny days in Yountville, where locals and tourists were strolling about. And where a chef or two could be spotted, including a sporty Richard Reddington of Redd , the one-Michelin-star restaurant just up the block. Reddington cruised by on his bicycle, stopping briefly to check his pulse rate just outside of Ad Hoc. The burger joint will share the same kitchen as Ad Hoc, and a wall will be pushed out from the building to accomodate the seat, largely take-out adjunct eatery.
Meantime, you can enjoy dinner seven days a week or Sunday brunch at Ad Hoc by calling
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