Thomas Keller’s Lemon-Brined Buttermilk Fried Chicken

Fried chicken is an essential part of my husband’s annual birthday feast. This may be the best version I’ve ever made. Not only was the meat incredibly tender from the lemony and garlicky brine, the seasoning in the crispy coating was super delicious as well. Fabulous.

The recipe was first published in Food and Wine in 2007 and then updated and re-published as a staff-favorite recipe in 2022. It was contributed by Thomas Keller who serves it every other Monday at his restaurant Ad Hoc in Napa Valley. The recipe was adapted from his book Ad Hoc at Home.

I adapted the recipe by modifying the method and proportions, and by substituting boneless, skinless chicken thighs for bone-in chicken pieces. I brined the chicken the day that I fried it. I also used a countertop electric skillet to more easily maintain an even cooking temperature- absolutely life changing. (Thank you to my Mother-in-Law for giving it to me!)

I made 15 chicken thighs- enough to have leftovers for days. That’s how we like to extend birthday celebrations in my house. 🙂 I included instructions on how to successfully re-heat the chicken below.

We ate the fried chicken with Creamy Macaroni and Cheese, Sweet Potato Spoon Bread, and green salad with Ice Box Buttermilk Salad Dressing. We completed the feast with Vanilla Bean Birthday Cheesecake for dessert. Perfect. ❤

Yield: Serves 8 to 12

For the Brined Chicken:

• 8 cups (2 quarts or 1/2 gallon) cold water
• 1/2 cup Diamond Crystal kosher salt
• 2 T honey
• 6 bay leaves
• 1 head of garlic, unpeeled, halved crosswise
• 1 T black peppercorns
• 1 small bunch fresh thyme
• 1 small bunch fresh flat-leaf parsley
• 1 lemon, halved
• 10 to 15 boneless, skinless chicken thighs, trimmed and patted dry

For the Seasoned Flour & To Finish the Dish:

• 3 cups (about 12.75 oz) all-purpose flour
• 2 T garlic powder
• 2 T onion powder
• 2 tsp paprika
• 2 tsp cayenne pepper
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 cups whole buttermilk
• about 2 quarts canola or peanut oil, for frying
• fresh rosemary and thyme sprigs, for garnish
• fine sea salt or ground fleur de sel, for garnish

To Brine the Chicken:

1. In a large bowl, combine the water and salt; stir until dissolved.
2. Pour the salt water into a 2 gallon zip-top bag inside a large pot. (I used a stainless pasta pot.) Add the honey, bay leaves, garlic, peppercorns, thyme, parsley, and lemon halves; stir to combine.
3. Add the trimmed boneless, skinless chicken thighs, being sure they’re completely submerged; seal the bag. Refrigerate for 10 to 12 hours. (Do not refrigerate for longer than 12 hours or the chicken may become too salty.)
4. Remove chicken thighs from the brine and pat dry with paper towels. Scrape off any herbs or peppercorns stuck to the meat. Discard the brine.
5. Let the chicken stand until it comes to room temperature, about 30 to 45 minutes.

To Coat and Cook the Chicken:

1. Fill a 12-inch electric skillet with about 2 quarts of oil; heat to 320-325 degrees. (Alternatively, fill a large pot with oil to a depth of 2 inches; heat over medium to medium-high to 320 degrees.)
2. Set a wire rack over a foil and paper towel-lined, rimmed, baking sheet. Reserve for cooked chicken.
3. Line a second rimmed baking sheet with parchment paper. Reserve for raw chicken.
4. In a large bowl, whisk the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon of kosher salt, and 1/2 teaspoon black pepper. Divide the mixture between two glass pie dishes (about 1 1/2 cups each).
5. Put the buttermilk in a large, shallow bowl. Season with remaining 1 teaspoon of salt and 1/2 teaspoon black pepper.
6. Working with one chicken thigh at a time, dip the chicken in the first bowl of flour; turn to coat and pat off excess. Dip into buttermilk, letting excess drip back into the bowl. Dip into the second dish of the flour mixture.
7. Transfer the coated chicken to the baking sheet lined with parchment paper. Repeat with remaining pieces. (I continued to do this while simultaneously starting to cook some of the chicken thighs.)
8. Carefully lower the chicken thighs into the hot oil, adjusting the heat as needed to maintain a temperature of 320 degrees. (I cooked 3 thighs at a time.)
9. Cook for 2 minutes, and the carefully turn over using tongs, continuing to cook and turn as needed for even browning. (I had 1 set of tongs for transferring the raw chicken and 1 set of tongs to turn the chicken while cooking.)
10. The chicken is cooked when it is a deep golden brown, very crisp, and an instant read thermometer inserted in the thickest portion reads 165 degrees, about 9 minutes total.
11. Transfer the cooked chicken to the prepared wire rack set over the lined baking sheet. Let it rest while you fry the remaining chicken pieces. Sprinkle with fine sea salt to taste, if desired.
12. Transfer the fried chicken to a platter, garnish with the herb sprigs or chopped herbs. (Alternatively, the rosemary and thyme can be cooked in the hot oil for a few seconds before being used as a garnish.)
13. Serve hot or at room temperature.

Notes:

• The original recipe recommends cooking chicken breasts and wings at 340 degrees, if using instead of thighs or drumsticks.
• If using bone-in skin-on chicken (the best meat-to-crust ratio is achieved using 2 1/2 to 3 pound whole chickens), let the pieces rest skin-side up. Modify the cooking time as needed to reach an internal temperature of 165 degrees (about 12 minutes for thighs and drumsticks, 7 minutes for breasts, and 6 minutes for wings).
• To reheat leftover fried chicken do not be tempted to use a microwave! Reheat uncovered, placed on a wire rack over a rimmed baking sheet in a 400 degree oven for 10 to 15 minutes.

One-Pot Stovetop Butternut Squash Mac & Cheese

This fall, I was completely inundated with butternut squash in my CSA share. Initially, I made our family favorite butternut squash recipes including Butternut Squash and Sage Risotto and Roasted Butternut Squash and Bacon Pasta– yum. I also have several new ones to share!

The recipe for this one-pot comfort food dish was adapted from Food52.com, contributed by Jesse Szewczyk. The sauce was super creamy and subtly sweet from the squash.

Decadent and delicious- an upgrade to the classic.

Yield: Serves 4 to 6

• 4 T unsalted butter
• 4 cups (about 1 pound) peeled and seeded butternut squash, cut into 1/2-inch cubes
• Kosher salt
• freshly ground black pepper, plus more for serving
• 1 T finely chopped fresh rosemary leaves
• 1 T finely chopped fresh sage leaves (from about 12 leaves)
• 6 garlic cloves, minced
• 4 cups warm water, plus more as needed
• 1 1/2 cups (1 12-ounce can) full-fat evaporated milk
• 1/4 teaspoon freshly grated nutmeg
• 1 pound dried pasta, such as medium-sized shells or elbow macaroni (I used rigatoni)
• 12 ounces extra-sharp white cheddar, grated (about 3 cups)
• 2 ounces Parmesan, grated (about 2/3 cup), plus more for serving (I used Parmigiano-Reggiano)
• toasted breadcrumbs, for topping prior to serving, optional

1. Peel, seed, and cut the squash into 1/2-inch cubes.
2. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
3. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 12 to 15 minutes.
4. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.
5. Increase the heat to high and add the warm water, evaporated milk, 1 1/2 teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.)
6. Boil over medium (even reducing to medium-low if necessary) heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes (al dente). If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time- did once after 12 min) and continue cooking.
7. Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce.
8. Let the pasta sit for 10 minutes. (This is necessary to allow the sauce to thicken.) If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time.
9. Season to taste with additional salt and pepper and serve immediately with more black pepper and parmesan, if desired.
10. Top with toasted breadcrumbs, if desired.

Roasted Rutabaga & Pears with Browned Butter, Honey & Rosemary

I considered making this side dish as part of our Thanksgiving feast but was unsure if the bag of root vegetables I received in my CSA share contained rutabagas or turnips! I didn’t want to take the risk. 😉

The interior of a rutabaga is a creamy yellowish-orange versus a turnip which is very white inside. Rutabagas are also much more mild and sweet in flavor compared to a turnip which can be spicy like a radish.

This recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I modified the method and proportions. I loved the combination of the starchy caramelized roasted rutabagas with the sweet pears and browned butter. Very nice.

Yield: Serves 8

• 6 T salted butter, divided
• 1 1/2 T minced fresh rosemary, divided
• Kosher salt and freshly ground black pepper
• 2 1/4 pounds rutabaga, peeled and cut into 1-inch cubes
• 3 ripe but firm Bosc pears (about 1 pound), unpeeled, quartered, cored and cut into 1-inch pieces
• 1 1/2 T honey
• 2 tsp sherry vinegar OR cider vinegar OR white wine vinegar

1. Heat the oven to 450°F with a rack in the middle position. (I set my oven to convection roast.) Line a rimmed baking sheet with parchment paper.
2. In a small saucepan over medium, melt the butter; remove from the heat and set aside.
3. In a large bowl, stir together 1 tablespoon of rosemary, 3/4 teaspoon each salt and pepper and 3 tablespoons of melted butter.
4. Add the rutabaga and toss to coat, then distribute in an even layer on the prepared baking sheet; reserve the bowl.
5. Roast the rutabaga for 15 minutes on convection or up to 20 minutes in a standard oven.
6. Meanwhile, in the same bowl, toss the pears with 1 tablespoon of the remaining melted butter; set aside.
7. Set the pan with the remaining 2 tablespoons melted butter over medium and cook the butter, occasionally swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 1 minute.
8. Off heat, whisk in the remaining 1/2 tablespoon chopped rosemary, the honey, vinegar and generous 1/4 teaspoon each salt and pepper; transfer to a heat proof bowl, cover and set aside.
9. When the rutabaga has roasted for 20 minutes, add the pears to the baking sheet and toss to combine with the rutabaga. Roast until a skewer inserted into the rutabaga and pears meets no resistance and the rutabaga is well browned, 10 to 12 minutes; stir once about halfway through.
10. Remove the baking sheet from the oven, immediately drizzle the rutabaga and pears with the browned butter mixture and toss to coat.
11. Taste and season with salt and pepper, then transfer to a serving dish. (I sprinkled fine sea salt over the top of the dish.)

Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

• coarse salt
• 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
• 1/2 large yellow onion, finely chopped (about 3/4 cup)
• 4 large garlic cloves, gently smashed and peeled
• 1/2 T chopped fresh sage
• 1/2 T coarsely chopped fresh rosemary
• freshly ground black pepper
• 1 1/2 cups heavy cream
• 16 oz pappardelle (I used two 227 g packages)
• 1 medium carrot, finely chopped
• 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
• freshly grated Parmigiano-Reggiano cheese, for serving
• coarsely chopped fresh flat-leaf parsley, for serving, optional

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
3. Transfer the bacon to a plate, leaving the fat in the pan.
4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
7. Drain the pasta, reserving 2 cups of the pasta cooking water.
8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
9. Add more pasta water to loosen the sauce, if desired.
10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

• 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
• 1 large shallot, halved and thinly sliced
• 1/4 cup sliced scallions, for garnish (about 2 large)
• 2 T extra-virgin olive oil, plus more for drizzling
• 1 T balsamic vinegar, plus more for drizzling
• 2 to 3 large garlic cloves, finely grated or minced
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 3 oregano, rosemary or sage sprigs
• 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
• 1/3 cup chopped cilantro, dill or parsley, plus more for serving
• 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
• 3/4 teaspoon ground cumin
• 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 1/2 cups feta, crumbled (about 6 ounces)
• 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
4. Stir in cilantro, lemon zest and cumin.
5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

One-Pot White Bean & Sausage Stew

This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.

The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.

Yield: Serves 6 to 8

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 large yellow onion, chopped
• 4 garlic cloves, finely chopped
• 1 pound dried great Northern beans, rinsed and picked through
• 4 cups (1 quart) water
• 4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• parmesan rind, optional
• 2 teaspoons balsamic vinegar, plus more for serving
• 1/2 teaspoon black pepper, plus more to taste
• minced parsley, for garnish, optional

1. Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
2. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
3. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
4. Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
5. Add the garlic and stir for an additional 30 seconds to 1 minute.
6. Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
7. Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
8. To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
9. When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
10. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.

To Make the Stew in a Slow Cooker:

1. Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
2. Cook on low for 8 hours. (It holds well on low for 2 more hours.)
3. When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
4. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.

Sausage, Beans & Greens Pasta

This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.

Yield: Serves 6

• 1/3 cup (5 T) extra-virgin olive oil
• 2 sprigs rosemary
• 8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
• 1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
• 1/4 cup dry white wine
• 16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
• Kosher salt
• 8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
• 3/4 cup freshly grated Parmesan, divided
• freshly ground black pepper
• 3 T unsalted butter

1. Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
2. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
3. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
4. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
5. Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
7. Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
8. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
9. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
10. Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.