Culinary Arts

Fried Chicken

Thomas Keller

Lesson time 19:12 min

Chef Keller teaches you how to make the fried chicken served every other Monday at his restaurant Ad Hoc. Learn how to brine and break down a whole chicken and fry each piece to perfection.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Sorry, I am very bad in English. I just would like to thank chef Keller. I am very sad the classes are finished. I really hope to see him again.

Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.

This class has expanded my understanding of how to cook meats. The fried chicken!! Never knew I could get crispy fried chicken in a cast iron pan. The big show...the sauces. I've put so little attention into mining and expanding that flavor. Culinary Gold!

I love cooking! I am now inspired to cook at a new level. Planning does take some serious time but so worth it when taking a plate to the table.


Comments

Harry B.

the cooking times on the lesson are much different than in the workbook - 11 min, then 7 min vs. 6 and 7....i'd go with the longer times

Greenapple

On the fried chicken class, Thomas did not share the recipe for his "spicy flour dredge". That would be nice to know...

Clair G.

Laughed right out loud! "Wet hand / dry hand" - 1st learned this technique from a Panna class of Tony Mantuano's and curse myself every time I screw up and use the same hand. Warmed my culinary heart to see a Master like Chef Keller make the same mistake!

John B.

Working on this recipe right now. The brine smells delicious, but is taking a really long time to cool, even in the fridge......won’t be enough time too cook tonight. :/ I think it would be a better idea to boil the ingredients in a quart of water and then add the remaining 3 quarts as cold water to get the cooling started faster.

Kelli D.

Amazing recipe and so well taught!! I AM LOVING YOUR CLASSES!! Outstanding Chef Keller

Movie M.

I love this lesson. I didn't expect to learn how to cut up a chicken and how to brine. Keller always delivers more. Thank you.

Yvette P.

for kosher cooks, what do you use instead of buttermilk? I know buttermilk also tenderizes so I am not sure what a good replacement would be.

Ronald H.

The fried chicken is excellent, the manual is wrong. Says to fry for 11 mins, Keller goes over 20 mins in the video. This manual has many inaccuracies, make sure to go by the videos instead.

Michael S.

After brining the chicken how long can you leave it refrigerated (not in the brine) before cooking? Should it be in a container or air drying like with his other recipe?

Jim C.

I have asked this question before, a couple of months ago now, but no response. I was wondering if you could tell me what brand of poultry shears Chef Keller is using and where they can be purchased. They are a great size and appear to create a good amount of leverage. Thanks.