From Thomas Keller's MasterClass

Fried Chicken

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.

Topics include: Fried Chicken

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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.

Topics include: Fried Chicken

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

I'm so glad MasterClass brought him back for Season 2 and greatly enjoyed every lesson. I hope for a Season 3 and with maybe Seafoods, Soups & Stews.

Thank you ever so much, what an enjoyable and enlightening series!

Chef Keller has helped transform every meal I make. Refinement, flavour, and presentation are considered at every step of the preparation.

Loved this class! Was amazing and learned so many things about cooking techniques!

Comments

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.

Jim C.

I've made this four times now, and it's such a hit with my family. My mother-in-law, from SE Missouri, who has made Southern Fried Chicken her whole life, says it's the best-fried chicken she's ever had. Home run.

Tessa J.

Ok, I am doing it, the brine smells so good, I could take a bath in it. I'll keep you posted.

tyler W.

I worked at Ad Hoc and we did this recipe all the time. Seriously the best fried chicken ever.

Jeric

Hi question, does the water really.have to be a gallon for one chicken, isnt it too much? Thanks

NIKI F.

It is so evident how much you love what you are doing! As I am listening , watching and learning, I can also see the childlike joy you are experiencing while frying the chicken. You have not idea how delightful it is so see this. Your energy of joy is noticeable in nearly every lesson, yet it is especially prevalent in this lesson. Thank you, you've made my day.

Jim C.

Chef Keller, can you please tell me what brand of Poultry Shears you are using and where they can be purchased. I have some that are ok, but the size of those, and the leverage cutting power they provide is amazing. Thanks.

Jim C.

Spectacular! Very thorough and the mentoring is outstanding. Takes the guesswork and mystery out of it. So nice to hear the theory behind the recipes, and the stories as well. This Masterclass is a home run. Chef Keller is down to earth and approachable, and he doesn't over complicate things. He truly makes you feel like you can master this dish.

Daryl C.

I was most interested in the brine technique... I look forward to trying it. I've found over the years that 325 temp works best as well.