Fine Food, Fine Pork...That's All.


Buttermilk Fried Chicken with Cluster Rolls

While reading Ruhlman's Blog the other day I became inspired by a recipe for Buttermilk Cluster Rolls. I'm not sure why but I immediately thought of fried chicken (something I have never made at home but have been craving for a couple of weeks now.) For the chicken I referred to Thomas Keller's recipe for Buttermilk Fried Chicken in Ad Hoc. The end result, as the pictures show, was nothing short of amazing. The rolls were deliciously caramelized on top and soft in the middle. I sprinkled the top with sesame seeds and fleur de sel.

For the chicken I did not have all of the herbs to season the brine with but made do with no regrets. Due to time constraints I brined the chicken for about 8 hours instead of the recommended 12. The end result was the best fried chicken I have ever tasted. I highly recommend that if you love fried chicken you work this recipe into your monthly or bi-monthly rotation. I would also recommend sourcing out smaller birds that are raised in a more humane and sustainable manner if possible.