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Help with frying chicken (from ad hoc)

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Help with frying chicken (from ad hoc)

SymplecticSlacker | Mar 15, 2011 11:43 AM

Hi all,

I'm a novice home cook and I've had a little trouble using Thomas Keller's buttermilk fried chicken recipe from "ad hoc at home." The main problem is that the dark meat (cooked in at least two inches of peanut oil at 320 degrees for 13-14 minutes) always comes out looking very dark brown instead of the nice golden brown that it should. The only deviation from his recipe that I'm taking is that I've broken down a 4+ pound chicken instead of the recommended 2-3 pound chicken. I was hoping someone might have some advice or similar experiences.

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