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Thomas Keller's Ad Hoc Fried Chicken

This recipe recreates the legendary Ad Hoc Fried Chicken from Thomas Keller’s Yountville kitchen—an iconic dish celebrated for its deep flavor, shatter-crisp crust, and impossibly juicy meat. It begins with Keller’s signature aromatic brine, a 12-hour soak that infuses the chicken with citrus, herbs, garlic, and warm spices. The brined chicken is then air-dried before being dipped in seasoned buttermilk and dredged in a boldly spiced flour mix that builds layers of crunch.
Fried in small batches and finished with a sprinkle of sea salt, rosemary, and thyme, this method delivers fried chicken that feels restaurant-worthy yet fully achievable at home. Expect crackling skin, tender meat, and a depth of flavor that only careful technique can create. Serve it hot from the fryer or pile it high on a platter for a family-style feast—either way, it’s the closest you can get to Yountville magic without stepping into Napa Valley.
Perfect for: weekend cooking projects, comfort-food gatherings, or anyone wanting to master one of America’s most beloved fried chicken recipes.
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Prep Time 1 hour
Cook Time 45 minutes
Brining & Resting Time 14 hours
Total Time 15 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 1150 kcal

Equipment

  • 1 Large fry pot or Deep Fryer with basket
  • 1 baking tray with wire rack
  • 1 12Qt Storage container (Cambro)
  • 1 Stainless steel mesh wire scoop
  • 3 Breading Dishes

Ingredients
  

Chicken Brine

  • 3 ea lemons halved
  • 12 ea bay leaves
  • ½ bunch flat-leaf parsley (2 ounces )
  • ¼ cup clover honey
  • 1 head garlic cut in half with skin still on
  • 2 tbsp black peppercorns
  • 1 cup Diamond Crystal kosher salt
  • 1 gallon water
  • 2 2 ½- to 3-pound chickens

Dredging and Frying:

  • 2 - 3 liters Peanut or canola oil for deep-frying
  • 2 ½ cups buttermilk
  • Kosher salt and freshly ground black pepper

Coating:

  • 3 cups all-purpose flour
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp paprika
  • 2 tsp cayenne
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper

To Finish:

  • Ground fleur de sel or fine sea salt
  • Rosemary and thyme sprigs for garnish flash fried

Instructions
 

  • To make the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
  • Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).
  • 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 ½ hours, or until it comes to room temperature.
  • If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
  • 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.
  • Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
  • Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
  • 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.
  • 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.
  • Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Notes

  • Note on chicken size: You may need to go to a farmer's market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2 ½- to 3-pound range are available to you, they're worth seeking out. (Pssst, my chickens were about 3 ½ pounds each, but still yielded excellent results).
  • Note: We let the chicken rest 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.
  • Adapted from Ad Hoc at Home