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.

Chef Keller is wonderful to watch once again in his Masterclass 2.0. He makes refinement so approachable.

Yes. I have learned so much cooking techniques from Thomas Keller. Watching him demonstrating the skills as if having a literature class. I am very grateful to get this incredible chance to learn online with my own time. Looking forward to more lessons from Thomas Keller.

I love the way Thomas Keller teaches in a practical, well-explained manner. He inspires me to cook!

Awesome format, Thomas Keller is an amazing instructor. Even though it was mostly about meat I, as a vegetarian, watched it all.

Comments

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.

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.