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.

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.


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

The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.

It has helped me to improve my beef and chicken carving skills, knowledge of various kinds of oils, i.e. olive oil (highest grade) is used for finishing, importance of kitchen safety, i.e. pans on stove, using hibachi..., presentation of food on plate, and making sauces. Thank you very much for teaching m the essential cooking techniques. I am starting to use them in my cooking meals at home.

This may be the best thing I have ever done fo just me. Food is so personal, so intimate. It's like I have opened another door to my soul. So perfect. Thank you Thomas.

Thomas Keller is simply incredible. Amazing didactics, meticulous and methodical in every move in the kitchen. Best Masterclass!


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!

A fellow student

Excellent lesson. I just wonder where to find the kitchen shears chef Keller uses.

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


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.