7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

If you’ve ever had the pleasure of paying your gastronomic respects to the foodie temples that are Thomas Keller’s Ad Hocand Addendum, you know about that whole fried chicken situation (in a word: Unreal). And lucky for the gluten-intolerant or -averse, we’ve got a version of the recipe featuring Cup4Cup gluten-free flour. Created by Chef Lena Kwak, who originally interned at The French Laundry, in conjunction with Keller, the brand has been lauded for its delicious contribution to a carb-starved market. 

Ad Hoc’s Gluten-Free Buttermilk Fried Chicken

Serves 4-6

Chicken Brine

1 chicken (2 1/2 to 3 pounds)

2 1/2 lemons, halved

12 bay leaves

1/2 bunch parsley

1/2 bunch thyme

1/4 garlic bulb, unpeeled and smashed

2 tablespoons whole black peppercorns

1 cup kosher salt

1 gallon water

1. In a large pot, combine all brine ingredients together, and bring to a boil until the salt dissolves. Take off heat and cool.

2. Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings.

3. Place chicken pieces into cold brine and refrigerate for 12 hours. No longer than 12 hours, or chicken may become too salty.

4. Remove chicken from brine, discard the brine, and rinse under cold water. Remove any herbs or spices sticking to the skin.

5. Pat dry with paper towels and allow the chicken to rest at room temperature for 1 and 1/2 hours, or until it is room temperature.

Coating and Frying

3 cups Cup4Cup flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons paprika

2 teaspoons cayenne

2 teaspoon kosher salt

1/2 teaspoon black pepper

Peanut or canola oil, for deep frying

2 cups buttermilk

Kosher salt

Ground black pepper

Fleur de Sel

Fresh sprigs of rosemary and thyme

Equipment needed:

Large, 6-inch deep pot

3 large bowls

Oil thermometer

1. Fill the large 6-inch deep pot no more than 1/3 of the way up with oil. Heat oil up to 320 degrees.

2. While oil is heating, combine all the coating ingredients together and split into 2 large bowls.

3. Pour the buttermilk into a third bowl and season with salt and pepper.

4. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, and the second bowl of coating. Off to the side, set a cooling rack over a baking sheet.

5. To coat, dip and fully coat a piece of chicken in the first bowl of coating, shake off excess. Then dip into the buttermilk, and let excess buttermilk drip off. Put into the second bowl of coating. Remove from second bowl, but do not shake off excess coating.

6. Coat the thighs and legs first, and lower into hot oil carefully. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry. Monitor the oil temperature and turn the pieces as necessary for cooking for 11-12 minutes, until the chicken is deep golden brown.

7. Transfer the fried chicken pieces skin side up and let them rest on cooling rack while frying the remaining chicken leg pieces. Season with Fleur de Sel.

8. Turn up the heat of the oil to 340 degrees. While oil is heating, coat the chicken breasts and wings. Place pieces into hot oil and fry the wings for 6 minutes and the breasts for 7 minutes. Transfer to cooling rack and season with Fleur de Sel. Turn off oil.

9. Arrange the chicken on a serving platter. Add the rosemary and thyme sprigs to the oil while it is still hot, let them fry for a few seconds. Remove from oil. Remove leaves from the sprigs and sprinkle them over the chicken.