ad hoc at home #1 revisited: buttermilk fried chicken

Since I was too stressed and eager to eat the first time to take any pictures of the finished product, I made the buttermilk fried chicken again. Since this is probably the quintessential ad hoc recipe, this time I invited the friends that gifted me the cookbook to try it and compare it with the fried chicken they had the week before at TK's ad hoc restaurant. This time, I was much more relaxed, and Mark was around to snap a few more pictures of the process and the finished product.

We were much less messy this time.
And now that we were more aware of the actual cooking time (2-3 minutes more than indicated in the cookbook per batch), our timing was much better. And since we were working in batches - first the thighs, then drumsticks, then breasts, and finally wings - we kept the first batches in a warm oven until the guests arrived.
And voila! Beautiful fried chicken.
Before frying, Mark and I prepared a couple of side dishes.
He made mashed potatoes. I made coleslaw.
The colors were gorgeous on the plate.