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CHICKEN - Fried Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Tyler Florence's Fried Chicken Recipe courtesy Tyler Florence Ingredients | |
| One 3-to 4-pound | chicken, cut up into 10 pieces |
| Kosher salt | |
| 3 cups | all-purpose flour |
| 2 tablespoons | garlic powder |
| 2 tablespoons | onion powder |
| 2 tablespoons | sweet paprika |
| 2 teaspoons | cayenne pepper |
| Freshly ground black pepper | |
| 4 cups | buttermilk |
| 2 tablespoons | hot chili sauce, such as Sriracha |
| Peanut oil, for frying | |
| 1/2 head | garlic, smashed, husk still attached |
| 1/4 bunch | fresh sage |
| 1/4 bunch | fresh thyme |
| 3 big sprigs | fresh rosemary |
| Lemon wedges, for serving | |
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.
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