Fried Chicken

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Fried Chicken

Rated: 5 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: 1 hr 20 min
Total:: 5 hr 40 min

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Ingredients

1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying

Directions

In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously 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 and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway 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.

Yield: 4 to 6 servings

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Comments & Reviews

recipe Fried Chicken
Jess Manchester, NH 03-06-2010
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Great Recipe
Rated: 5 stars out of 5

This is the first time I've made fried chicken and it turned out Great! the coating stays on very well and tastes great!
recipe Fried Chicken
Jan West Jordan, UT 02-15-2010
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NO LEFTOVERS!
Rated: 5 stars out of 5

I made this chicken yesterday, for 6 adults and my 2 year old granddaughter. I fried 16 LARGE breasts, planning on lots of... leftovers. I have never seen my family eat so much chicken in my life. I only had one peice of chicken left over. I followed the recipe exactly except for little bit less Cayenne pepper in the flour. I added Franks Hot Sauce to the buttermilk and salt marinade and kept the chicken in that mixture in the Fridge for about 28 hours. This chicken was so moist! My little granddaughter grabbed a huge breast and just started eating the crispy coating! She kept saying sooo goooood! And the peanut oil worked out great. I was a little concerned because I normally fry chicken in shortening. BEWARE - do not cook at 375 degrees. If you do you will have a burnt mess. I found even 320 to be too high. I tried to keep the temp right around 300 degrees or less for the best results. It is too bad that the Food Network web site does not ever go back and correct recipes. To the latest poster, if you can't use peanut oil, just use vegtable shortening. You need an oil that can take prolonged high heat. I will never make fried chicken again, without using this recipe.Read more
recipe Fried Chicken
samantha springfield, NJ 02-14-2010
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LOVE YOU BOBBY! But please no peanut oil..
Rated: 5 stars out of 5

I love Bobby and everything he does and makes he is the greatest in the world! But I live in a peanut free enviroment and if... anyone out there knows what kind of oil I can sub for the peanut oil, please let me know..Thanks!Read more
recipe Fried Chicken
Daniel Galloway, NJ 02-08-2010
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Great recipe
Rated: 5 stars out of 5

I used breasts and drums for this recipe instead of whole chicken. I thought batches where the oil was at or near 370 - 380... for too long produced an overbrowned crust. I tried to keep the temp around 360 when I dropped the pieces in and then at about 350 for the cooking duration and got that nice golden brown color. This made for well recieved Super Bowl food and I must say the cold leftovers are great too. Gonna make this one again.Read more
recipe Fried Chicken
Angela Roy, UT 01-18-2010
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Best Fried Chicken We've Ever Made!!
Rated: 5 stars out of 5

I listened to everyone's tweeks/misprint corrections and the chicken was awesome! We've never had the coating stay on so... wonderfully and taste so delicious and the meat was still super juicy! I only had 2% milk on hand, so I went ahead and gave it a try (and left out the spicy ingredients as that really isn't my family's thing), worked perfectly! Read more
recipe Fried Chicken
Susan Buford, GA 01-17-2010
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OMG! Like Aunt Fannie's Cabin!
Rated: 5 stars out of 5

This was fantastic! I diverted and used smoked paprika and lowered temp. to 350 and chicken was VERY moist and outstanding! ... This is a HUGE hit in my home!Read more