Fried Chicken

Recipe courtesy Tyler Florence

Show: Food 911Episode: Soul Food Praises

Rated: 4 stars out of 5Rate itRead users' reviews (50)

RECIPE
COMMENTS & REVIEWS(50)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 20 min
Total:: 2 hr 40 min

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Ingredients

1 (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
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

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Comments & Reviews

recipe Fried Chicken
Amanda Swartz Creek, MI 02-01-2009
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Very Tasty!
Rated: 5 stars out of 5

When I made this last week I didn't have the chili sauce on hand so I added Frank's Hot Sauce straight to the my homemade... Buttermilk (1 cup milk to 1 T vinegar) and the chicken still came out wonderfully! It was crispy, not too much spice, very juicy. Delicious!Read more
recipe Fried Chicken
Pat Citrus Heights, CA 10-07-2008
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Follow The Directions and you will get great chicken
Rated: 4 stars out of 5

I think the problem some of you had with "burnt outside raw inside" is because you started with cold chicken and/or fat too... hot or both. Take chicken out of frig and let stand at room temp prior to cooking. If you start out with cold chicken (or any thick piece of meat) it will not get to correct internal temp. Also cooks much better in "cast iron". It really does make a difference. As for people that had problems with coating not adhering to chicken. You must let chicken coating "set " before frying. This is pan frying, NOT DEEP frying. When you pan fry you have level of fat (shortening) about 3/4 covering chicken so steam can escape from top of chicken and coating will not fall off as deep fried coating does.Read more
recipe Fried Chicken
Anonymous 06-25-2008
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Fried Chicken
Rated: 5 stars out of 5

Awesome Receipe.
recipe Fried Chicken
Anonymous 06-19-2008
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User error???
Rated: 2 stars out of 5

Must be a user error on my part. I made this and was very disappointed. It had pretty much no flavor. I consider myself an... average to above average cook (besides, anyone that can read can follow a recipe!!) so I'm not sure why all the rave reviews unless I missed something?Read more
recipe Fried Chicken
Doug N. Tonawanda, NY 04-03-2008
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Tried it & Hated it
Rated: 1 stars out of 5

The coating cooked faster than the chicken. Not a great flavor over all. From the way they raved about it on the show, I... expected way better.Read more
recipe Fried Chicken
Renee Decatur, GA 01-04-2008
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Good flavor
Rated: 4 stars out of 5

This seasoning flour had a nice flavor and was not too hot or spicy...just perfect. Some of my chicken turned out not as... crispy as I would have liked,even at 20 minutes' cooking time. Also, when draining on a rack, the bottom side of my chicken still remained greasy. I ended up having to blot with paper towels. I used chicken breast in the recipe. I didn't have buttermilk so I added a splash of vinegar to whole milk. Notes: I fried the chicken in only about 1/2" of oil Also, I don't own a thermometer so I had to guess temperature. Some of my results were probably because of the above two factors.Read more