I ended up on the couch.
Passed out. In a deep food coma.
I just made the most delicious sandwich… EVER.
Ten seconds. I literally had to pause for ten seconds, hand on head. Just after taking one bite.
Lemon rosemary-brined buttermilk fried chicken, Sriracha slaw, and chorizo gravy—sandwiched between two flaky homemade buttermilk biscuits.
Words cannot even describe.
The juiciness of the fried chicken, the rich and mildly hot flavors of Sriracha and chorizo, and the pillowy soft, buttery biscuits. I always fancied myself a big southern food lover, but I outdid myself.
It’s a game changer.
Let me leave you with the recipe of the most crucial ingredient: Thomas Keller’s buttermilk fried chicken. Hands down the best fried chicken you’ll ever eat.
You can’t get this in any Toronto restaurant. It blows even The Stockyards out of the water.
This is comfort food at it’s finest.
Lemon-Brined Fried Chicken
Adapted from Thomas Keller
1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons
Two 3-pound chickens
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish
In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they’re completely submerged, and refrigerate overnight.
Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.