Recipes : Fried Chicken : Food Network

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Fried Chicken
Recipe courtesy Tyler Florence

Ingredients
1 chicken (3 to 4 pounds), cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons chile paste (such as sambal)
Peanut oil, for deep-frying

Instructions
Put the chicken in a large bowl. Add cold water, by
the quart, to cover the chicken by about 1 inch. Add 1 tablespoon of salt to each
quart of water. Cover and refrigerate for at least 2 hours or overnight.

When you're ready to cook, mix the flour, garlic and onion powders, paprika, and
cayenne in a large, shallow platter until well blended; season generously with
salt and pepper. Stir together the buttermilk and hot sauce in another large, deep
platter or wide, shallow bowl; season with salt and pepper.

Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time
in the flour mixture. Dip them into the buttermilk and then roll them in the
seasoned flour again to make a good crust. Put the chicken pieces on a piece of

parchment or waxed paper, or on a clean platter, while you heat the oil.

Pour about 3 inches of oil into a large deep pot; the oil should not come more
than half way up the sides of the pot. Put the pot over medium-high heat and heat
the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the
chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces
occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat
to cook the remaining pieces. Serve hot.