Some cosmetic changes in preparation for larger site changes in the works.
Yes! You too can learn how to screw up Thomas Keller's Fried Chicken in 3 Easy Steps!!!
Joined: Dec 12, 2005
Posted to Thread #19861 at 8:38 am on Jan 27, 2011
Remember a while back when I asked ya'll how to keep fried chicken from sticking? And you provided excellent advice which I thought I was following. Well, it turns out that I can STILL screw up a food prep that has been around for centuries. A process used by people without the advantages of electronic technology. By people who can make fried chicken outside in a black kettle. On a fire. Fueled by logs.
We caught an episode of Unique Eats where they showed fried chicken being prepared at Thomas Keller's Ad Hoc restaurant. Oh, they made it look sooooo easy, she says now with a bitter laugh.
Once again I was lured down the slippery, oily path of savory crunchiness that is the Promised Land of Fried Chicken.
I checked out Keller's Ad Hoc At Home from the library and prepared to reach thyme-infused Nirvana.
This is no easy-peasy recipe. You don't rush home from work after picking up a chicken and a jug of buttermilk and end up eating it that day. Oh no....
First, you must find the right SIZE chicken. Not too big now because THAT would throw everything off. Since I do not have artisanal chicken farms nearby, I ended up with plain old chicken breasts from Publix.
Next you dissect said chicken into Keller-approved sections: 10 or 12 pieces, your choice. Since I only had breasts, that decision was simple: I cut them in half. [Ha! Who would have thought a simple step like this would come back to haunt me later.]
Then, if you weren't smart and didn't read first the reviews that said the brine was too herby, you will spend $9 on fresh herbs for the brine.
Then you will read the fine print that says "brine for 12 hours."
I was hoping for a quickie brine since Larry was always happy with those. So you find something else for dinner and continue the process the next day.
Next day, you pull the chicken out of the refrigerator, blot it dry and use the 3-step coating process (dry/wet/dry). Then you will use your electric wok with the temperature gauge and heat to 340 degrees (for breasts ONLY. Dark meat should be cooked at 320). When the temperature light indicator goes out, you will gently lower the triple-coated breast half into the 340 degree peanut oil and you will watch it slowly sink to the bottom and begin to absorb oil like a sponge.
Wait! Where is the sizzle?? Where is the bubbling hot goodness that is the preview of coming events?? And even though we have a temperature gauge RIGHT IN FRONT OF US, we clip on a candy thermometer. And when IT doesn't get any higher than 220 degrees, we hold our instant-read digital thermometer in the supposedly hot oil and watch as it only reaches 224 degrees.
Then we swear. Quite loudly.
Then we carefully transfer the hot oil (because even though it ISN'T 340 degrees, 220 is still hot) and we put it in a tall, skinny pot. Then we clip on not one but TWO candy thermometers because we are nothing if not anal retentive.
Then we watch as the oil stalls at 280 degrees.
So we transfer the pot to a larger burner because we realize that the small burner is only heating the very center of the pot. And finally, praise the Lord, the oil reaches the Keller-proscribed 340F degrees. And we plunk in our triple-dipped chicken breast and we fry for EXACTLY SEVEN MINUTES because Tommy says so. And it doesn't STICK. And then we wait for EXACTLY 10 minutes for it to cool before slicing open.
And the entire middle is raw.
And why would that be, class???
Because we didn't read Obiwon Keller's instruction to remove the brined chicken from the refrigerator 1.5 hours BEFORE frying. Ergo, the internal chicken bits are too cold to finish cooking in EXACTLY SEVEN MINUTES. Plus, it's too thick, not having ended its culinary life as a perfect 2.5 lb chicken.
By now, we have been brining/flouring/dipping/flouring/frying/refrying/and refrying yet again for TWO BLOODY DAYS!
See, this is how Vegetarians are born.
And the final outcome? The crust, while crunchy, was too dark, but the inside--when not raw--was moist and flavorful, so the brining step was a good idea.
The kitchen looked like a dirty bomb went off and I have made Larry promise to take me TO A RESTAURANT the next time we want fried chicken.
Oh, and I'm tossing my electric wok.
PS: Follow these Three Easy Steps to avoid Marilyn's Fate [also known as dropping the MF! bomb]:
1. Confirm the OIL TEMPERATURE
2. Confirm the Chicken TEMPERATURE pre-frying
3. Confirm the Chicken TEMPERATURE post-frying
3a. Screw all this and go to Chick-Fil-A
Jesus saves. Buddha recycles.
Other messages in this thread:
- 19861. Yes! You too can learn how to screw up Thomas Keller's Fried Chicken in 3 Easy Steps!!! [LINK] - MarilynFL - 8:38am on 01/27/11 (20)
- Oh Marilyn, thanks for the humor, but I'm sorry about the chicken. I have that book and noticed - Curious1 - 8:47am on 01/27/11
- You're such a smart cookie you realized your problem right off the bat. - orchid - 9:17am on 01/27/11
- Marilyn, sympathies to you, the chicken, and your husband. I've always wanted to try TK's - Carianna in WA - 9:46am on 01/27/11
- Thomas Keller's Fried Chicken (from Food and Wine) [LINK] - MarilynFL - 10:59am on 01/27/11
- We were talking about fried chicken at lunch only yesterday - PatBastrop - 11:40am on 01/27/11
- Thank you, thank you Marilyn! I laughed and laughed and I REALLY needed that after yesterday... - Barbara in VA - 11:53am on 01/27/11
- I too have been wanting to try this, and have a few notes from one of the cooks at Ad Hoc - Heather_in_SF - 3:20pm on 01/27/11
- Love the photo image, Heather! [NT] - PatBastrop - 6:12pm on 01/28/11
- I made this awhile back... - deb-in-MI - 5:49pm on 01/27/11
- So I went out tonight looking for fried chicken. The local place that does chicken and waffles - Heather_in_SF - 1:33am on 01/28/11
- Lolo's Chicken and Waffles gets good reviews and lots of business here. Lolo is ... - Michael in Phoenix - 7:21am on 01/28/11
- Perhaps not so good in your neck of the woods, but Oh do I LOVE Popeye's chicken with Cajun rice! - FloriSandy - 11:23pm on 01/28/11
- My wife's best friend since childhood knows where every Popeye's Chicken restaurant... - Michael in Phoenix - 9:37am on 01/29/11
- Oh, this is just too good! - SallyBR - 5:30pm on 01/28/11
- Marilyn, I sincerely hope this is going in your book with the gingerbread house stories :) [NT] - cheezz - 6:50pm on 01/28/11
- Hey, wait a second. I don't want a one time book...I want a blog so I can - orchid - 8:08pm on 01/28/11
- I second that! You have a marvelous sense of humor and writing style! [NT] - lizzy - 4:40pm on 02/01/11
- Funny account (what else would I expect from you?) but sorry about your misfortune. How about [LINK] [IMAGE] - FloriSandy - 9:57pm on 01/28/11
- Marilyn, this is my favorite fried chicken recipe. Instead of a brine, it's tenderized in buttermilk [NT] [LINK] - Traca - 7:04pm on 02/01/11
- as they've been doing it in the south for eons :) [NT] - cheezz - 7:34pm on 02/01/11