Thomas Keller amazing Buttermilk Fried Chicken

been craving for a good fried chicken aka KFC but JS told me there's something WAY WAY WAY better than those genetically modified chicken with totally modified reconstituted starch or watever that's innit

and we parked ourselves into KinoKuniya to get Thomas Keller's book

his 1st recipe was Thomas Keller's amazing Buttermilk Fried Chicken 

-_-"

to those who are new to Thomas Keller

he would be the Main Reason that I'll step foot to America :P

yeah that exaggerating!!! kekekekeekke

after all he's the Best American Chef :)))))

yeah u must b wondering wat the hell was the pic above...looked like some leftover food

or worse....leftover that's "living" and breeding and errr....yikes

anyway Thomas Keller's amazing Buttermilk Fried Chicken 1st step requires u to prepare this chicken brine

of herbs lemon peppercorn garlic salt etc

yeah the so called leftover pot :P which was not of coz...

need to marinate the chicken in this for 12 hours

really...I dun like to wait....I'm not a person with patience but for good food....it's totally worth it

later u clean the chicken...off its brine

yeah only drumstick and 1 pc of upper thigh *not shown in this pic*

coz Monkey only eat those parts + wings...

goodie that these days supermarket pack separate parts of a chicken for sale.

dun ever recall I've ever bought ONE WHOLE CHICKEN before???

at the same time clean some broccolinis 

well we all need some greens at each meal rite? 

prollie not breakfast :P

but then we all must eat some form of fruits during breakfast

while my breakfast for the past 24 years = coffee

go figure at wat age I started my caffeine addiction :P

next step is to dredge your chicken into the flour

make sure it is well coated evenly but not too much

then dredge it again into the buttermilk

u can get buttermilk at Village Grocer, Bangsar Village

yes also make sure it is coated well

wat's the chopstick doin there?

I dunno wat's with Chinese and Chopsticks....

it has become such a versatile tool that Tongs has been non-existent in a chinese kitchen

anyway Thomas Keller said STAY AWAY from Tongs coz u tend to pinch ur food with it and it is a NO-NO

after the buttermilk it is time to dredge it again into the flour

and it has to be coated evenly

then time to dunk em into the hot canola oil

*oooo I just noticed JS's stove is so clean!!!!*

well not just any hot oil

it has to be heated to precisely 320 degrees fahrenheit

-_-" so ma fan.....

when u put the chicken in....the temp will drop so u really do have to ctrl the fire

JS said for process like this an automated electronic fryer would be great

sigh.....pls no more gadgets/stuffs at home....I have a feeling he is gonna shop for one soon >_<

different parts of chicken requires different temperature and time

so for a drumstick u need to fry em for 2 minutes then u move it a bit

and fry for a further 11 to 12 minutes until it turned golden brown

so fr the pic above, u can see his stove is getting not-so-spanking-clean anymore

hiak hiak hiak

after 12 minutes

Oh My Gawd~~~~~~~~~~

so so so crispy.......

JS hit it with his most amazing tool aka Chopsticks

and it gave such crunchy thok thok sound

I can almost feel it in my mouth already

but he needed to let the meat cool

-_-

coz u need to let the meat to "rest" or else it will be tight and tough

so while waiting for that long few minutes for the chicken to cool

JS sauteed some brocolinis

notice the burns on the stalks?

yeah require some good fire and the secret is......hehehhehe Japanese SAKE

oppssss no longer secret anymore :P

and whipped up a simple double cream mash

with some freshly ground black pepper!!!

deep fry some stalks of thyme

then sprinkle it all over and some kosher salt

yeah those white flakes were the salt

not just any salt....it has to be kosher -_-

killer pic of the day

u drooling yet? :))))))

I AM!!!!!!!

the technique was very well applied

chicken meat was well marinated in its brine

juicy succulent and tender ...

it's almost like steamed chicken on the inside

while its skin was like the crunchiest thing ever!!!!

and no extra peripherals were used on its skin

just flour and buttermilk!!!

amazing huh?

yeah I know...

I really have got a HUGE MOUTH

and even bigger APPETITE!!!

and the BIGGEST STOMACH!!!!

since no wines can be paired with fried chicken -_-

I had an unfiltered white beer.

eh didn't ur mom teach u never ever take pic of ppl chomping on food?

that's so rude!!!!

anyway fr the facial expression it was really satisfying :P

hehehheehe hahahahah

oh Buttermilk Fried Chicken~~~

how I love thee....

pls gimme sumore~~~~~~~

anyway do take the time to visit Thomas Keller's website

www.frenchlaundry.com