> “I’m happy to say that fried chicken is back, with some of the best chefs across the country and some of the best restaurants frying chicken.” - Chef Thomas Keller

When Chef Keller was a boy, the fried chicken he knew and loved the best was from a fast food chain. His palate has evolved since then. 

Early in his career, Chef Keller found that fried chicken had fallen out of favor in many kitchens. Today, it’s back in fashion, and a mainstay at many top restaurants around the country. This version of the dish is the same fried chicken served every other Monday at Chef Keller’s restaurant Ad Hoc in Yountville, California.


Chef Thomas Keller’s Best Fried Chicken Recipe 

Chef Keller starts with a whole chicken, which he cuts into 10 pieces and sets for 12 hours in an herb-lemon brine. You can get away with brining for less time—8 hours will suffice in a pinch, but no less. But you certainly do not want to brine for much more than 12 hours, as overbrining will affect the texture of the chicken, potentially giving it a cured texture. 

Once brined, dredge the chicken pieces in seasoned flour, dip them in buttermilk, dredge in flour again, and then fry until the crust becomes a crisp and golden brown. 

Chef Keller recommends frying in peanut oil—an oil with neutral flavor, less saturated fat than lard or shortening, and a high smoke point—but if peanut allergies are an issue, another vegetable oil will do. Be safety-minded, as you’re working with hot oil. And of course, enjoy the results of your cooking.

> “I’m happy to say that fried chicken is back, with some of the best chefs across the country and some of the best restaurants frying chicken.” - Chef Thomas Keller

When Chef Keller was a boy, the fried chicken he knew and loved the best was from a fast food chain. His palate has evolved since then. 

Early in his career, Chef Keller found that fried chicken had fallen out of favor in many kitchens. Today, it’s back in fashion, and a mainstay at many top restaurants around the country. This version of the dish is the same fried chicken served every other Monday at Chef Keller’s restaurant Ad Hoc in Yountville, California.


How to Make the Best Fried Chicken 

Chef Keller starts with a whole chicken, which he cuts into 10 pieces and sets for 12 hours in an herb-lemon brine. You can get away with brining for less time—8 hours will suffice in a pinch, but no less. But you certainly do not want to brine for much more than 12 hours, as overbrining will affect the texture of the chicken, potentially giving it a cured texture.

1. Start With the Whole Chicken 

Once brined, dredge the chicken pieces in seasoned flour, dip them in buttermilk, dredge in flour again, and then fry until the crust becomes a crisp and golden brown.

2. Dredge in Flour Mixture

Chef Keller recommends frying in peanut oil—an oil with neutral flavor, less saturated fat than lard or shortening, and a high smoke point—but if peanut allergies are an issue, another vegetable oil will do. Be safety-minded, as you’re working with hot oil. And of course, enjoy the results of your cooking.

3. Deep Fry in Peanut Oil 

Ingredients and Equipment for Chef Thomas Keller’s Fried Chicken Recipe

<blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“I’m happy to say that fried chicken is back, with some of the best chefs across the country and some of the best restaurants frying chicken.” - Chef Thomas Keller</blockquote>When Chef Keller was a boy, the fried chicken he knew and loved the best was from a fast food chain. His palate has evolved since then. Early in his career, Chef Keller found that fried chicken had fallen out of favor in many kitchens. Today, it’s back in fashion, and a mainstay at many top restaurants around the country. This version of the dish is the same fried chicken served every other Monday at Chef Keller’s restaurant Ad Hoc in Yountville, California.

“I’m happy to say that fried chicken is back, with some of the best chefs across the country and some of the best restaurants frying chicken.” - Chef Thomas Keller
When Chef Keller was a boy, the fried chicken he knew and loved the best was from a fast food chain. His palate has evolved since then. 
Early in his career, Chef Keller found that fried chicken had fallen out of favor in many kitchens. Today, it’s back in fashion, and a mainstay at many top restaurants around the country. This version of the dish is the same fried chicken served every other Monday at Chef Keller’s restaurant Ad Hoc in Yountville, California.
