Ad Hoc Buttermilk Fried Chicken

I've cooked a lot of dishes out of Thomas Keller's Ad Hoc At Home, but, until yesterday, I had not tried to make the book's signature dish, buttermilk fried chicken. I had some buttermilk leftover from a cobbler that I made last week, so the half empty carton provided the perfect excuse to give this recipe a try. It's good. In fact, this recipe produces the best fried chicken I have ever had. I can see why this is the signature dish. The key is the super lemony brine that infuses the chicken with flavor. I also really like how Keller cuts the chicken breast into quarters, so you get a better crust to meat ratio.

If you aren't afraid of deep frying (something I am reluctant to do at home since it makes the apartment smell like frying oil for a few days afterwards), try this recipe. It's been posted about a million times on other blogs and websites, so I won't repeat it here.