Michelin Star Fried Chicken Recipe

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Recreating the Michelin Star Fried Chicken Recipe
by Chef Thomas Keller of French Laundry, Per Se, Ad Hoc
The best (and still easy) fried chicken recipe for home cooks and professionals!
Recipe:
8pc whole chicken (brined 12-24 hours)
2c butter milk
Flour dredge
Brine:
8c water
1/2c salt
1/3c honey
3 bay leaves
1 head garlic smashed
1tbs black peppercorn
2 large rosemary sprigs
1 large bunch thyme
1 large bunch parsley (i usually skip the parsley lol)
2 lemons (cut in half)
Flour dredge:
3c all purpose flour
2tbs garlic powder
2tbs onion power
1tbs paprika
2tsp black pepper
2tsp cayenne pepper
2tsp salt
- To dredge the chicken, go from the flour to the buttermilk, then back into the flour again.
- Fry at 300 degrees until the internal temperature is 160.
- Let it rest on a wire rack for 5 minutes before eating (:
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