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Food

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.

Chef Keller has a great teaching style and inspires me to step it up a notch in my home cooking by making restaurant cooking techniques seem accessible to all. I really appreciate all of these wonderful chefs taking the time to help us.

Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.

My kids got the Masterclass for me for Mothers Day. And since we are in quarantine it couldn't have been better timing! Thomas Keller is an amazing teacher!!!!

Learned so much from chef Keller. He is an incredible teacher! Thank you so much for offering this class.


Comments

William R.

I wonder how many of his dishes he eats immediately after cooking them. I can remember my mom making fried chicken almost exactly like this growing up. It was a good ole southern recipe. It was inexpensive and always a hit.

Brian N.

Does he leave the rib cage attached to the breasts? I can't figure that part out based on the video. What happens to the rib bones?

Sheila

I’ve grown to love Chef Thomas Keller even more and more as I go through the videos! Definitely worth it joining this class! If I get fortunate for a lifetime, hope to meet this well-respected and great chef in person someday! Class full of insight, personal food journey and brilliant skills, prep and cooking demo.

Neil R.

I made this tonight. Well, I did the fry tonight. Started the marinade yesterday. This recipe is what my people call a Gantze Megillah, a Really Big Deal. The tricky part is reverse engineering when I wanted to have dinner and how to get from prepping the brine to the dash of pulverized salt at the end. (btw... Seemed to us that dash was not needed and maybe even took away from the flavors already percolated into the meat. My wife asked "Do you think it was worth it? All the time and tons of ingredients?" I say, absolutely the best fried chicken we have ever had. Chef's fried chicken night at Bouchon here in LA was legendary. So legendary we could never get it. Bouchon is gone, but, perfect this recipe and the world will beat a path to your door.

A fellow student

Although i am very familiar with most techniques shown I found Thomas Keller masterclasses the best out there! Talks stories, gives great tips and reasoning why we do something and shows great great technique. This is what i am trying to convey to friends and family when i see them cooking and panicking in the kitchen. Is all about technique and when you get it right then you are dancing in the kitchen. I used to be afraid of oil like this and now my sister is looking at me asking how can i get my fingers so close to the oil ! Lovely workbooks too!

Winosteve

Great lesson. I usually trim off the third joint on the chicken wings. Love the saute techniques and personal stories. Makes it more human.

Katie L.

I adapted the lesson for pork chops! Yum! They turned out crunchy on the outside and moist on the inside. I served it with some onion and garlic bourbon gravy and lemon wedges. Thanks Thomas Keller!!!!!

ORNA

can i fry the chicken without the skin? we don't eat the skin ever. thank you for Beautifull lessens

A fellow student

My husband said there was no way I could repeat this! Said it was the moistest and best fried chicken he had ever eaten! Only my second time ever to try fried chicken. Thanks Chef!

A fellow student

Trying tonight Chef... fingers crossed! Baking angel biscuits and pulling out frozen corn we put up last summer. Here goes nothing!