…Emphasis on “Good”!! Ya’ll, this Buttermilk Fried Chicken is the best chicken I’ve ever had.
You might see most young(-ish) couples out on a Saturday night, but Will and I… we’re spending the evening at home and cooking together. It was great. I always love to tackle some new, exciting recipe that I haven’t done before. And Will really enjoys being in the kitchen, cooking with me and being involved.
One of my top three favorite cookbooks I have is Ad Hoc at Home, by Chef Thomas Keller. It is, like what an absolute favorite cookbook would be, chock-full of great recipes and beautiful photos. At the beginning of the book is his Buttermilk Fried Chicken, which has been jumping out and calling my name for a while now. Although I followed his instructions almost perfectly, I didn’t use a whole chicken and cut it into the ten pieces, but rather we just went and picked up a few thighs and a few drumstick pieces as I didn’t have the time this weekend to get a whole chicken thawed out and ready to go.
My friends, it is worth the work and TLC. We were pretty excited about this dinner while we were cooking, and then while biting in to the crispy, crunchy, juicy, flavorful chicken, I couldn’t stop ‘MMM’-ing and Will was speechless. I said to him, “I don’t think I’ve ever made anything so delicious! And I’ve made a lot of delicious things before!” To complete the meal I whipped up some of my garlic mashed potatoes.
Well enough said. Here’s a few pictures, and here’s the cookbook, Ad Hoc at Home. I highly recommend this book, it is AMAZING. Not only does it contain many, many outstanding recipes, but is very educating on the basics of all you should know in the kitchen.
For the mashed potatoes, I love making them. One of the first things I learned while working in the kitchen of an upscale fine dining restaurant, was what kind of potatoes to use for what kind of dish. For mashers, yukon golds are the best since they’re so creamy and buttery. Reds are good too.
Red and Yukon Gold Potatoes
Half and Half
Fresh Thyme &/or Rosemary
2-3 garlic cloves, minced
s + p
In my opinion, all those are a must for mashed potatoes. I do ’em up restaurant style, rich, buttery, and creamy. Here I sauteed a tbsp. of minced garlic in a few tbsp. of butter, that makes a huge delicious difference.
Back to the chicken…
As for the recipe, well you’re going to get the book, right?!? Okay, it’s actually on that same link… right here for you.
When I was young and we’d go to Bozeman to visit my grandparents, my grandma would sometimes make Oven-Fried Chicken with Mashed Potatoes and Gravy. I will always remember it. It was my favorite thing she made, and so I asked her if she’d make it for me for my birthday when I was in the 8th grade. I also called it ‘Chicken-on-the-Bone’ when I was a kid, so that has kind of stuck in the family and now gets my husband chuckling. Hey so I wasn’t so sophisticated about it and that’s what I knew it as! No boneless, skinless stuff for me, thank you! She did make it for my birthday, and I loved it. I now have her recipe, although I didn’t follow it totally tonight as I mostly did it from the Ad Hoc book rather than oven-fried, but next time I will make her dish. …With the gravy of course.
Upon a recent visit with her, we talked about this and boy oh boy does she know her chicken. She can show and tell you exactly how to butcher it, cut it up, and cook it. I’ve always heard the story where her and my grandpa were first married and she had to make this big dinner for all the family, having to chase after a couple chickens on the farm, butcher them, pluck the feathers, and cooked away all day, along with a couple homemade pies, for this special dinner. 🙂
I think she’d be proud and I will pass this on as THEE dinner to be made for special family and special times.