Fried chicken is a rare dish at my house, but from time to time, it's a real treat. Peter discovered the most fabulous recipe in Thomas Keller's Ad Hoc at Home cookbook and he set to work. He brined, he soaked, dipped, battered, and fried like a pro this weekend! I watched from a distance since this was absolutely Peter's project, but I'll say for certain that all the work paid off; even though it took a lot of time and ingredients, the fried chicken was the best I've ever had. For this brilliant recipe, click on this link to Epicurious. 
A few fried chicken notes:
We made 1/2 the brine recipe because we made one medium sized chicken (4 lbs) instead of two smaller ones (2 lbs, as Thomas Keller suggests). We noticed that the smaller pieces of meat were significantly saltier because of the brine, so if we did it again, maybe I'd soak the wings and legs for less time overall.
With the leftovers, we made yeast waffles and topped them with some sliced up fried chicken and a drizzle of local maple syrup. Holy moly!
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