Weekend Culinary Highlight: We made Thomas Keller’s recipe for Buttermilk Fried Chicken, for a picnic-themed pot-luck dinner on Saturday. Unfortunately, the picnic had to be moved indoors, but the chicken was outrageously delicious, as it has been on other occasions that we’ve made it. It takes a lot of prep, but it’s so worth it—especially for a pot-luck situation, when you’re only responsible for one dish.
Two keys to success:
—24 hours of brining the chicken (to keep it tender through the frying).
— Dipping the chicken pieces in batter and letting the batter set for an hour before frying, which prevents breaking up while frying, and also brings the chicken to room temperature, so it doesn’t drastically change the temperature of the oil.
Bonus: If you somehow wind up with leftovers, you can use it for chicken and waffles the next day!
Variation: If you don’t want to deal with the calories or guilt of fried chicken, the brine recipe also works great for roasting or grilling chicken or turkey.