His recipe was in a recent Bon Appetit and I've eaten the fried chicken twice at Ad Hoc, his restaurant in Yountville, CA.
I'm thinking of attempting it. You first brine it for 24 hrs. Calls for brining whole chicken then cutting it up before battering and frying. I don't know how to cut one up and don't want to tackle this on my own.
Would it be ok to brine an already cut up chicken?
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