A few years ago my wife and I were wine tasting in Napa Valley on a Monday. As often happens we got to talking with the tasting room staff and they asked us where we were having dinner. Ad Hoc we told them. “Is it fried chicken night?!” they asked. We told them we didn’t know. They looked it up for us. “It is!” Everywhere we went we heard the same thing: “Ad Hoc? Is it fried chicken night? They have the best fried chicken ever!” The excitement built. I was sure that no fried chicken could live up to the hype. It turns out I was wrong and to this day Ad Hoc serves fried chicken every other Monday night.
When the Ad Hoc cookbook came out I was excited to try the fried chicken out. It was good but not as good. The chicken came out a bit dry and somehow the coating wasn’t what I remembered. I was sad but fried chicken isn’t the kind of thing you can keep cooking until you get it right without repercussions so I put it on the back burner. This weekend felt like the right time to try again.
The market did not have the small chickens called for in the recipe which definitely made me nervous. I was worried that thick pieces would require cooking too long and burning the outside. I decided that rather than just cut the breast into two pieces like the recipe called for I would cut it into three or four based on its size and shape to restore balance. I remembered the pieces being fairly small at the restaurant. The chicken is then brined in a highly flavored bring for 12 hours (or 9 in my case) and then brought to room temp before coating with seasoned flour and buttermilk. The recipe has specifics for peanut oil temperatures and times that are different for the different cuts and then finish with a little salt and thyme. This time it was every bit as good as what I remembered. An amazing crunch that you can practically feel in your toes, moist flavorful meat, and a taste that keeps you eating long after you probably should. Mission accomplished. I was practically giddy.