“该方程式是完全合理的：一个很棒的盐水，酪乳中的蘸酱和浓郁的涂层。”
[Photograph: Caroline Russock]
A few months back I read露西·贝克评论临时的炸鸡混合物基本上，跑出了最近的威廉姆斯索诺玛（Williams-Sonoma）的门，拿起一个袋子为自己尝试。露西在尝试之前不是炸鸡的忠实粉丝Thomas Keller的版本，但很快成为转换。正如露西所证明的那样这真是不可思议。The brine flavors the chicken down to the bone and the coating defies nature with its unearthly crispness.
But if mixes aren't your thing, you can find the recipe for Keller'sButtermilk Fried Chickenin在家临时。
这一切都始于非正统的盐水。The list of ingredients is long but the labor is minimal. Even before the chicken goes in, it smells incredible.柠檬，蜂蜜，大蒜，百里香，欧芹和更多的海湾叶子than I've ever used in one sitting—it's all combined with a 12-hour soak to make sure your chicken has no chance of blandness.
下一步是将鸡肉干燥并将其带到室温。这是一个重要的步骤，因为潮湿，冷鸡是一场炸毁的灾难。将鸡肉正确地毛巾擦掉后，它就会浸入酪乳中，然后将其混合物混合物。洋葱和大蒜粉是我通常不与高端烹饪相关的两件事，但是在这种情况下，它们恰到好处。结合卡宴，辣椒粉和新鲜的黑胡椒粉，它们可制成完美的香料涂层。
油炸是凯勒（Keller）的专业知识真正发挥作用的地方。业余油炸锅可能不会再考虑一下炸鸡炸了的顺序，但在煎炸时间有很大的变化。Thighs and drumsticks first, followed by the breasts and wings，这样一来，每块都可以以理想的热量和速率烹饪。凯勒（Keller）为每个鸡肉部分提供精确的烹饪时间和温度。
After the last piece of chicken was extracted from the pot of oil, a few sprigs of rosemary and thyme get fried for a garnish. This might seem like a superfluous touch but the crunchy herbs make a great addition to the chicken.
毫无疑问，鸡的味道很好但是我真正想知道的是，地壳是否会像混合物一样碎屑。快乐的答案是肯定的。
它几乎与预包装的混合物几乎相同，这并不令人惊讶，因为成分是相同的，我愿意敢打赌，比例也非常相似。
这个故事的寓意：There is no need to go out and buy a $15 bag of fried chicken mix (even if the packaging is quite appealing) since this recipe will give you the same, if not better, results. The equation makes perfect sense: a great brine, a dip in buttermilk, and an intensely flavored coating. Plus some thoughtful notes from Keller don't hurt.
- Yield:4至6
原料
- 两只2 1/2至3磅的鸡
- 鸡Brine, cold (recipe follows)
- For Dredging and Frying:
- 花生或菜籽油，以深油脂
- 1夸脱酪乳
- 犹太盐和新鲜的黑胡椒粉
- Coating:
- 6杯通用面粉
- 1/4杯大蒜粉
- 1/4杯洋葱粉
- 1汤匙加1茶匙辣椒粉
- 1汤匙加1茶匙cayenne
- 1tablespoon plus 1 teaspoon kosher salt
- 1茶匙新鲜的黑胡椒粉
- 地面fleur de sel或优质海盐
- 迷迭香和百里香小树枝
- 5 lemons, halved
- 12个海湾叶子
- 1束（4盎司）平叶欧芹
- 1bunch (1 ounce) thyme
- 1/2 cup clover honey
- 1head garlic, halved through the equator
- 1/4杯黑胡椒
- 2 cups (10 ounces) Diamond Crystal kosher salt
- 2加仑水
方向
-
1。
将每只鸡切成10块：2腿，2个大腿，4个胸部和2个翅膀。将盐水倒入足够大的容器中，足以容纳鸡块，加入鸡肉，然后冷藏12小时（不再，或者鸡肉可能变得太咸）。
-
2。
Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1 1/2 hours, or until it comes to room temperature.
-
3。
如果您有两个大锅（大约6英寸深）和很多油，则可以同时烹饪深色和白肉；如果不是，请先煮深色肉，然后调高热量并煮白肉。无论您拥有什么尺寸的锅，油都不应超过锅侧的三分之一。用至少2英寸的花生油填充锅，并加热至320°F。将冷却架放在烤盘上。在第二个烤盘上排成一张羊皮纸。
-
4。
Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
-
5。
在油炸之前，将鸡肉大腿浸入第一碗涂层中，转身涂上涂层并拍拍多余的涂层；将它们浸入酪乳中，使多余的人倒入碗中。然后将它们浸入第二碗涂层中。转移到衬有羊皮纸的锅中。
-
6。
小心地将大腿放入热油中。根据需要调节热量以将油返回到适当的温度。煎2分钟，然后小心地将鸡肉碎在油中，继续炸，监测油温并根据需要煮熟，持续11至12分钟，直到鸡肉变成深金棕色，煮熟，煮熟通过，非常清脆。同时，涂上鸡鼓刀并转移到衬有羊皮纸的烤盘上。
-
7。
Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.
-
8。
Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.
-
9.
将鸡肉放在盘子上。将草药小树枝加入油中（仍然很热），让它们煮熟几秒钟，然后将它们放在鸡肉上。
-
10。
鸡Brine
-
11。
- makes 2 gallons -
-
12。
将所有成分混合在大锅中，盖上盖子，然后煮沸。煮沸1分钟，搅拌以溶解盐。从热量中取出并完全冷却，然后在使用前冷却。盐水可以冷藏长达3天。
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our会员政策。
注释
你好，食者！
想评论吗？登入或者登记
添加评论
预览您的评论