Fried Chicken

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
  • 1 quart buttermilk
  • 2 tablespoons hot chili sauce (recommended: Srirachi)
  • Peanut oil, for frying
  • 1/4 bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • 1/4 bunch fresh sage
  • 1/2 head garlic, smashed, husk still attached
  • 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 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 with a fork and 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 prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, 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 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.


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4.3 249
I made this and at 12 minutes my chicken was not cooked all the way and the skin was very brown. Also a lot of the skin was falling off. I will try it again at 325 degrees for a 15-20 minutes. I've made Sunny Andersons cider brined chicken and have had much better luck with that. I'm thinking of morphing the two recipes to see what I can come up with. item not reviewed by moderator and published
It's a keeper. A bit labor intensive, but very worth it. I followed the recipe exactly. It needs to cook a bit longer than the recipe recommends. Maybe it was the high elevation at which I live, but the drumsticks were still slightly pink inside. The meat was really moist and the coating stayed in place during and after frying. Nice flavor, but not spicy hot. item not reviewed by moderator and published
Turns out great! Love the flavor of the herbs/spices. item not reviewed by moderator and published
This recipe was very easy to follow. I'm a 24year old just getting in the spirit of cooking and this was easy for me to make! The chicken was very flavorful, I could tell the difference between allowing the chicken to soak in the salt water and not allowing them to soak. Thank you for the recipe! I am getting better at cooking and easy, flavorful recipies like this make my life easier lol!! item not reviewed by moderator and published
I saw Tyler on Barefoot Contessa, he was making this fried chicken. I was interested on how he infused the oil with the fresh herbs. I made it! It is AMAZING! I used boneless and skinless thighs and drumsticks. You do not have to have the skin on for a crunchy taste. I also used the burner attached to my gas grill outside, no grease in kitchen. If you want a good easy dinner....this is it! Tyler THANK YOU!!! item not reviewed by moderator and published
It was ok... Followed this to a Tee ! 1. the oil was not flavored and did nothing for the chicken 2. Do NOT double dip was way to thick 3. Did not stick right to the chicken 4. The brine was awesome I wouldnt use it again for the reasons above. I love brine on anything ! But other than that it was just normal. We've had way better chicken than this. Just ok to me. I think it might have needed eggs or something to help it to stick. item not reviewed by moderator and published
Tyler, we enjoy you in our household, but this recipe needs tweaking. 1 qt of buttermilk is WAAAAYYY too much. Use 2 cups and you'll still have some left. Also, it sounds as if some people have their oil too hot. 335 to 350 should be the MAX, and once the chicken is golden hold in a 300 degree oven until ready to serve, but not more than about 20 minutes to avoid overcooking. And I think people are overlooking the fact that the chicken is cut 10 ways, not 8. This means Tyler cut each of the breasts in half. This cuts down the cook time for thick chicken breasts. AND....try to get a chicken closer to 3 lbs. 4 lb chickens take longer to cook and aren't as tender. item not reviewed by moderator and published
Obviously I've done something wrong. My chicken was way too dark on the outside and not up to 165 degrees on the inside. I'm finishing in the oven. I followed the recipe to the letter with peanut oil and the temp between 350-370. Guess it will be another 10 years before I try frying chicken again. item not reviewed by moderator and published
This is the best fried chicken recipe! So easy too. I also fried with the heat cranked up (took out the herbs early. I cut up pieces relatively small, so the chickens were cooked well and quickly (and juicy as soon as the color turned golden. Adding herbs in the oil while the oil is heating up produces wonderful aromas. But, it does NOT add much aromas to the chicken (maybe my heat was too high?. item not reviewed by moderator and published
This is my husband's favorite recipe. We always have family over when they know I'm frying chicken. item not reviewed by moderator and published
I LOVE this recipe, my family loves it so much that my stepson has chosen this as his birthday meal the last two years over going out or any other meal in my repetoire! Brining it makes it so juicy, and the seasonings are awesome! I make only legs which allows for more consistent time cooking, use vegetable oil and don't do the flavoring with the herbs etc and it's still amazing. I find I don't need a whole quart of buttermilk, two cups is plenty, and usually have plenty of excess flour mixture so I cut that in half when I do my 8-12 legs. We do 3 at a time usually and use our Food Network deep fryer/candy thermometer I picked up at Kohl's which works great with my heavy bottomed stainless pot! When my husband and I were registering we picked a deep fryer out but after doing this so many times it's definitely worth saving the $ and space in the kitchen if you have a good pot and thermometer. item not reviewed by moderator and published
Not impressed by this at all. Wont be making it again. It took practically burning the skin to black for the chicken to cook through. Also, it was hard for me to figure out the times to cook all the pieces because I had small legs and then larger chicken breast pieces. I had to keep pulling out pieces and sticking a meat thermometer in and checking the internal temp every so often to be sure. The breast pieces took around 40 minutes whereas the legs took around 10-12. The spices in the oil also burned creating bitter bites. item not reviewed by moderator and published
This is the best fried chicken recipe I have ever tried. The chicken was juicy, tender, and very flavorful! I didn't try the lemon wedges but may in the future. item not reviewed by moderator and published
Whatever you do with the ingredients in frying chicken, you must fry on 325-350 for 30 minutes then flip the chicken over and fry it for 30 more minutes. This is assuming you have the lard melted up to the halfway mark of the chicken like the norm. I always cover after I flip too to keep in heat for better cooking and moisture for better eating. I always have done, crispy, good chicken. Don't give up, this is a great recipe. Frying is a skill. Not many people can jump in and fry it the first time right. Try having a skilled family member or friend help the first few times you fry. posted by David Duncan item not reviewed by moderator and published
Yum-o item not reviewed by moderator and published
ive made better but im not going to be mean and complain and i agree with everardo661 not even cooked ;( item not reviewed by moderator and published
"This recipe was a disaster i followed the instructions very precisely and when i was about to eat one, it was not even cooked through and haded to settle for oven-baked chicken that was very unsatisfying!!" item not reviewed by moderator and published
I recently dined @ Tyler's restaurant in San Francisco-Wayfare Tavern. This is what the waiter recommended to us and it was so savory,tender,juicy,with unbelievable layers of flavors;so I thought I'll try to cook this! This recipe is just as good as that same dish we were served in his restaurant!!! Soooo gooood!!! I just love it! This is my very first successful fried chicken! Thanks so much for sharing your recipes to the public!!! All of your recipes I've tried are excellent! Thanks again! You're the greatest! item not reviewed by moderator and published
This is my favorite fried chicken recipe. I've used the same method and baked it in the oven. Maybe not as crispy, but delicious all the same. Ps. this is my favorite episode of Tyler's Ultimate! item not reviewed by moderator and published
Tyler Florence and delicious chicken is synonymous! item not reviewed by moderator and published
Made this last night. First time making fried chicken and it came out fantastic. The only thing I changed was using Vegetable oil instead of the peanut oil. Peanut oil was too flipping expensive. Paired the chicken with mashed potatoes and collard greens. Fantastic! item not reviewed by moderator and published
Easy - was my first time making fried chicken. Yummy crust on the chicken. Recommend watching frying carefully. Next time, I will have oil closer to 300, especially for boneless pieces, as one batch was a little dark. My hubby and daughter were big fans. Followed the tip about using my side burner on the grill. item not reviewed by moderator and published
my family loved this....made it twice once with drumsticks and once with chicken ***** strips both were awesome only downside was the lingering oder!!!! item not reviewed by moderator and published
this is absolutely the best fried chicken we ever had.pretty easy recipe.the kids will be raving about it item not reviewed by moderator and published
I have always struggled making fried chicken, but I have to say I found success with this recipe! I think the buttermilk made all the difference...turned out very delicious! This is another keeper from Tyler..thanks! item not reviewed by moderator and published
This was the most successful fried chicken that I have ever made. The buttermilk really held the batter together. I don't like the skin on mine and the batter even stayed on. I think letting it rest before frying really helped. My son said that it was better than KFC, haha. Thanks Tyler! item not reviewed by moderator and published
I have always had a hard time with fried chicken,,saw this episode last week and decided to give this one a try.. I am so glad that I did.. I will be making this again and again!! By the way if you don't like the smell of deep frying in your home, I always use the side burner on my gas grill and no worries cleaning up the grease splatters.. item not reviewed by moderator and published
It looked so good and crunchy I made it the same day it aired.... well my chicken was NAKED the batter just slid off the chicken !!!!! I never seen anything like that in my life the batter fried alone in the pot and was crunch with no chicken attached to it !!! I threw the butter milk out made the rest of the chicken the way my mother and grandmother and the rest of my family has done forever. I know my mother was looiking down at me from heaven and laughing !!!! Thanks Tyler for the mom makes the BEST chicken memory !!!!! item not reviewed by moderator and published
I watched the show Saturday morning and made this recipe the next day. My family said this was the best fried chicken they had ever eaten! We loved it and it was easy to make. The only chicken I will ever make! item not reviewed by moderator and published
My Husband said that this is the best fried chicken he ever ate (he is 59) even my picky Son loved it . item not reviewed by moderator and published
I just needed to write after watching Saturday's show and we decided to make all of the recipes. The chicken was the best we ever had and we thoroughly enjoyed the tomato salad and corn on the cob too. Once again, Tyler has the Ulimate Recipes! Thank you!! item not reviewed by moderator and published
I have never made anything from a cooking show and saw this recipe on Saturday morning and decided to make it Saturday night. I thought it was the best fried chicken I have had and it was easy.We also had my in laws over for dinner that night and they loved it as well.I will be making this again.I did make a few changes , I used a deep fryer, used boneless skinless chicken and only cooked it for 15 mins since it was boneless. item not reviewed by moderator and published
All I can say is BAD, BAD, BAD. You need a back up plan if you use his fried chicken recipe. There is no way the chicken will cook in 12 mins and it was almost black. Now if you cook it longer than 12 mins and on 350 you will have to use your backup plan. Maybe Tyler should use my wifes recipe because it is awesome. The only thing we could salvage was the side dishes. It's a good thing you all ready have a job with the food network because you won't get on tv with this chicken recipe. Maybe the name should be the ULITMATE WORST CHICKEN. So tyler take this one off the menu. item not reviewed by moderator and published
Watched this episode Saturday morning - made fried chicken saturday night - following the recipe exactly. It was the most flavorful, crispy/crunchy fried chicken I have ever had. My husband considers himself a fried chicken connoisseur - and his expert opinion gave this chicken two thumbs up. He even ate leftovers for breakfast and declared that it was "still crispy"!. This will be a favorite recipe for years to come. Thanks Tyler for another perfect and great ultimate recipe! item not reviewed by moderator and published
All this did was burn the chicken and was not done on the inside I was verry dissapointed.l item not reviewed by moderator and published
How fun! spending a morning with you testing chicken recipes. Being a transplant to the South, I have been working on the best fried chicken and still hadn't found one until you. It is just "out of this world". No more going to Publix to buy their over fried dry chicken. People who cannot seem to have anything turn out for them, just don't have the passion for cooking. Some don't even know how to read a recipe correctly or don't want the mess! Me, however, gets a kick out of the mess when I'm done. My kitchen is therapy for me! After trying several of your recipes, I am hooked. You cook like I do. Goodbye Paula, Rachel, Ina, Neely's and Real cooking. It is nice to have just one show now that I love, so I get more done. It is just like the soaps and I haven't watched one of those for ten years. item not reviewed by moderator and published
We made this dish to the letter. I would not have thought it was possible to mess up chicken. It was difficult to finish. The overall appearance and texture of the chicken was good, but I think the peanut oil or the combination of spices was a mistake. I'm almost afraid to have fried chicken again. Thank you for helping me with my cholesterol at least... item not reviewed by moderator and published
I made this last night and made the mistake of not deep frying the chicken in a deep fryer. I used an electric skillet at the temp called for. What a mess. The chicken came out greasy and basically uneatable. I ended up throwing out the chicken, it was that bad. If you're going to make this recipe, use a deep fryer! I'll stick with my Grandma's fried chicken recipe, but we love ya Tyler! item not reviewed by moderator and published
Hi all! This recipe prompted 238 comments when I checked it out here at the web site. Anybody have an idea where you can purchase that great thermometer that Tyler clamped on to the deep fryer? It looked especially useful for this type of cooking when the oil temperature is so very important to be maintained. BTW, I liked his previous recipe better. He called the show Double Dipped Fried Chicken and in this recipe he uses a buttermilk "marinade" and no mention of brining and none of the spices. He also uses an electric skillet instead of a deep fryer. With the skillet you can get away with using canola oil so no need to make that special trip to the market in search of enough peanut oil. In my area you must buy peanut oil from Sam's Club in 5 gallon containers and then you get to store that container until you can use it up. I like fried chicken and turkey but I wouldn't use up that much peanut oil in a year! Another reason to down rate this recipe is that both light and dark meat are fried together and for the same time! Doesn't cooking 101 instruct us about how dark meat and white meat of a chicken cook differently and require different times? Me thinks that Tyler's previous recipe should be his "Ultimate" and this recipe should get classified as his subultimate alternative. See at: http://www.foodnetwork.com/recipes/tyler-florence/double-dipped-fried-chicken-recipe/index.html item not reviewed by moderator and published
Put a little cinnamon in the flour mixture. It tastes sooo goood. item not reviewed by moderator and published
This recipe is too much trouble and it is not the flavor my husband and I were hoping for. I used 12 drumsticks instead of a whole chicken and I threw away more than half the dredging ingredients. Half of what is called for would be plenty. It does brown up and look very nice and stayed crispy, but it is just not the right flavor for fried chicken, IMO. I wanted something more "southern" and this is not it. There was a kick to it, which I don't mind, but I dredged my daughter's chicken before adding the spices. I also did not like the flavor of the sage with the chicken. If I did do this recipe again, which I most likely will not, I would let the herbs perfume the oil but scoop them out before frying the chicken. I gave it 3 stars because it was pretty and crispy, but my family just did not enjoy the flavor. item not reviewed by moderator and published
The best fried chicken I ever ate item not reviewed by moderator and published
This chicken was moist, tender and lots of crunch! I made this with Tyler's Tomato Blue Cheese Salad and Roasted Corn with chili butter. Delicious! item not reviewed by moderator and published
The best fried chicken I ever ate and made. This fried chicken is never grease and even taste great cold. My husband, father and mother-in-law loves this fried chicken also. I don't even go out and buy fried chicken anymore. I just make this recipe and I am very happy and satified. Thanks, Tyler. You are the best and your recipes are all delicious. item not reviewed by moderator and published
And then we saw this program, and he stared, wide-eyed at the TV and said, "Fried Chicken?" over and over. Seriously, if left on his own my husband will eat nothing except box Mac and Cheese, eggs and toast. But he was so excited by this show that he decided to try it out, and made it for his parents when they came over. So good! He brined for about 3 hours, the chicken was juicy, super crispy and flavorful crust. Good leftovers, and he added more herbs to the oil and it was just great. We had a bit of issue regulating the oil, but letting the chicken rest well with the coating helped prevent it from falling off. A new family favorite! item not reviewed by moderator and published
Tyler, You rock on this recipe! I will try it sometimes. can't wait. item not reviewed by moderator and published
I start off by saying I absolutely enjoy watching Tyler create beautiful dishes and I always look forward to trying them. This one however, I did not enjoy that much. I thought double dipping the chicken (flour to buttermilk) created a batter that was too thick and it did not hold on the chicken. My family is from New Orleans and I'm used to fried foods. I much prefer the traditional fried chicken where the batter is not too thick. I still adore you Tyler!! item not reviewed by moderator and published
This is the best fried chicken I have ever had! item not reviewed by moderator and published
I have to say that I love Tyler Florence's recipes...made the chicken, but from past experience with making fried chicken I must say that the spices can burn in the oil and leave a nasty taste. Not very appealing! What I do is mix the spices into the buttermilk and let that all soak for 24 hours, and when I dredge the chicken in the flour, I add only salt and a small amt of black pepper (as that can burn in the oil as well). I then season the chicken when it is fresh out of the oil with a blend of his spices or with Emerils essence.....I have been told that I have the best fried chicken ever! item not reviewed by moderator and published
to tell u the truth i never thought it wouldn't be red from inside. but i was amazed at how juicy, fully cooked & delicious it was. item not reviewed by moderator and published
This made my house stink for two days! Yes, I opened the windows but it still smelled! That being said it was a sucess! I could not find the brand name of chili sauce Tyler recommended so I bought a different chili sauce. I also could not find peanut oil. I guess Harris Teeter doesn't carry it so I used regular Canola oil. I also bought drumsticks instead of a whole chicken. The chicken was so flavorful and juicy! Everyone really loved it and I would definitely cook this one again. I'll make sure the weather is cool and open every window in the house if I have to!!!! item not reviewed by moderator and published
Let me start by saying, that althought I can cook, I have a very hard time frying anything, especially chicken. When I saw this recipe on TV I just had to try it. I have always had great experiencs with Tyler's recipes. My husband was, of course, skeptical. However, in the end he eat three pieces, and the children loved it, also. The fresh herbs did add great flavor to the chicken. I removed them with the first batch of chicken, as instructed, and spinkled them on top the chicken, when it was done. Eveyone loved it!!! Having the thermometer was great help. My chicken browned nicely and was very juice inside. I did not fine the coating process very messy. Thank you so much Tyler...You have done it again!!!!! item not reviewed by moderator and published
This was by far my husbands & I's favorite fried chicken recipe of all times. We have made a few of Tyler's recipes this week & we are keeping them all. The herbs truly do add something do the dish. Tyler is a genious! item not reviewed by moderator and published
This was soooo good! I ended up using wings and it was a hit! My family loved it! They can't wait for me to make it again! item not reviewed by moderator and published
From reading other reviews, it seems the benchmark is if the the man of the house likes it. Well, add one more to that degree of excellence. My husband isn't wild about "coated" chicken but he had three pieces and said he "could eat a fourth" until I told him to keep it for left overs. I haven't deep fried in years and was concerned about greasiness but draining it on a brown paper bag was the perfect recepticle. The coating was so flavorful.....just enough spice. It was terrific! BTW, did I mention my son had four pieces???? Hardly enough left for "the little woman". item not reviewed by moderator and published
Do not even hesitate when considering this recipe. It's easy to make and not only that it's perfectly crispy. My husband is a huge fan of fried chicken and we have tried many recipes- this one stands far above all others. The sprinkle of fried herbs and lemon is the icing on the cake. Thanks, Tyler. You should have kept this one a secret and started your own fried chicken business. item not reviewed by moderator and published
This was by far the best fried chicken recipe I've found and trust me I've tried so many I've loss count. The chicken was flavorful, moist and crispy. For those who said coating the chicken was a messy job, I have several tips. I divided the flour between two zip lock bags. In one bag I did the initial flour coating, then dipped chicken into the buttermilk mix, then used tongs to place chicken in second bag, and finally with tongs placed chicken in hot oil, hello, no messy hands. Second tip, use disposable gloves! item not reviewed by moderator and published
Just finished dinner and now have been asked to go buy more chicken. This chicken is so good, so tender. Like others have said---watch your oil temp. It will drop, let it do so. Other than that----Tyler, wonderful! item not reviewed by moderator and published
This chicken has so much flavor and crunch it was great. When I made this my brother said that he enjoyed it more the KFC's chicken. item not reviewed by moderator and published
I have spent years searching for the perfect fried chicken and this is it!! The coating is exceptionally tasty and the meat was moist, juicy and flavorful. Equally good the next day cold or reheated. item not reviewed by moderator and published
THIS WAS THE BEST CHICKEN IVE MADE IN A LONG TIME,EVERYONE LOVED INCLUDING MY HUSBAND,HES NOT CRAZY ABOUT CHICKEN.THANKS TYLER item not reviewed by moderator and published
This is a great recipe! I love to cook but I havent tried many "big" recipes like this one. It was very easy, however, it was too much batter for me. Everyone else loved all of the batter. The flavor was outstanding as well. Also, I used a deep fryer which gave it extra crisp but cooked the outside very quickly. I simply popped it in the oven for an extra 10 minutes and it came out perfect. It was very juicy due to the brine before hand. Thanks Tyler! item not reviewed by moderator and published
Without a doubt, this was absolutely the best chicken I've ever had. The family loved it. Combined with the cherry tomato salad, this is an excellent meal. Thanks, Tyler! item not reviewed by moderator and published
I've been married 51 years and love to cook and bake. This is the BEST recipe for fried chicken. I've made it 3 times since the show and everyone I served it to asked for the recipe. Tyler you are the best chef ever to be on the Food Network and I 've watch ed all the shows for years. You instructions are so easy to follow and Tyler's Ultimate should never go off the air. Your favorite fan. Phyllis Delray Beach, FL item not reviewed by moderator and published
Tyler, the chicken came out just perfect! everyone loved it Thank you for all your great recipies! I've cooked many of them and you are always sooooooo, right! Love, Clara Miami item not reviewed by moderator and published
This fried chicken was fabulous! It was crunchy with great flavor. I did have to lower the temperature so I did not burn it. I just kept a close eye on the browning and turned it down as needed. In Tyler's defense when you watch him make the chicken on the Food Network he does remove the herbs before he fries the chicken, he does discuss the how the chicken lowers the temperature of the oil and that is to be expected, and he flat out tells you that your fingers will be gooey. Then you wash them off. I am the type of cook that if it burns easily I will burn it, but my chicken came out golden brown. Thank you for another excellent recipe Tyler!!! item not reviewed by moderator and published
And I'm sure tasted like Mr Florence's. It was very,very golden and just so tasty. This chef is a real talent and as far as techniques goes any chef worth his salt uses his hands.Dredge dip in buttter milk,dredge again. Once your fingers are coated with the batter..rinse them off!! There really is no elegant way to prep the chicken.. item not reviewed by moderator and published
This is a delicious dish if you are an experienced chicken-fryer and know how to adjust the temperature, deal with the gloppy batter, etc. I'm a fairly experienced cook, but let me tell you, frying chicken is NOT easy. The oil temperatue has to be closely watched and the 365 deg. Tyler gives is much too hot. Like others, I soon realized that the outside was going to burn and the inside was raw. The simplest solution is to just make a nice crust to the correct brown color, then put the chicken in a 350 deg. oven for 30 minutes. However, I've now learned from OTHER recipes, that the correct temp to cook the chicken is about 300-325. Tyler omits telling us that you put the chicken into the oil at 365, then the temp is supposed to drop (don't readjust the burner to make it 365 again!), and you cook the chicken at the lower temp. He also doesn't hint at how to dip the pieces in buttermilk and flour without creating a gloppy mess. I'm not sure how to avoid this. My tongs became clogged by about the third piece. That said, the flavorings and spices are excellent and the taste is great. But come on, Tyler, you should tell us the whole story of how to do this. item not reviewed by moderator and published
I made this, but didn't have a few ingredients handy. Instead of buttermilk, I used regular milk, two eggs and Tapatio. I used half shortening and half canola oil and left out the sage. My family loved it, and I will be making it again, though probably another variation. item not reviewed by moderator and published
My mother was from the south so I learned to fry chicken southern style. It was always a favorite. I think my husband fell in love with my chicken too. Anyway I made Alton's chicken and people just loved it. I think the buttermilk soaking really makes the difference. I sometimes make it without a lot of spices (just salt and pepper) and it is very good. If you are just starting out watch your temp until you have the knack to look at the chicken and figure out the timing and color. item not reviewed by moderator and published
Be careful with this recipe when it comes to temperature. I have an electric range and tried to follow the recipe to the letter but using the high end of the temp range (365). I ended up burning both batches (4 pcs each) of chicken when cooked for only 10 mins. I suggest definitely dropping keeping the temp down to the low end (350). You can always finish in the roaster if it isn't cooked through but you can't do anything to un-burn the skin. The spice of the batter is perfect and tasty! I also threw some onion rings into the mix. item not reviewed by moderator and published
I made this dish tonight and it was unbelievable.Very crunchy and delicious. will definetely make again. Thank you Tyler,Im a big fan. item not reviewed by moderator and published
Subtract the rosemary and sage and it makes a really great dish that is not too spicy! item not reviewed by moderator and published
I made the recipe but the herbs got so crispy they fell apart and I had to pick them off the finished chicken. I would infuse the oil with them, but take out of the pan before you cook the chicken. I had to do several batches so the herbs were in a long time. That maybe the cause. I really think the brine and the buttermilk make a difference. I bring turkey and it is logical for the chicken. It is a winner! I make a spice mixture for my family gifts at Christmas, I am definitely adjusting my secret recipe to include Tyler's blend. item not reviewed by moderator and published
I made the fried chicken, chive and garlic mashed potatoes, roasted corn with chili lime butter, and the cherry tomatoes with buttermilk blue cheese dressing for a small dinner party. Although all of the menu items were rated as "easy" it took my friend and I about two hours to make everything. I used the deep fryer and it worked well. As far as people saying that the coating came off, try a different set of tongs. The ones with the metal tips did make the coating come off. Try the ones with the silicone tips. Overall, the meal was time consuming to prepare but everyone loved the entire meal! It was hard to keep the guys from eating the chicken before we served it! Thanks Tyler! item not reviewed by moderator and published
This chicken is crispy and very flavorful loved this chicken and best of all its easy to make item not reviewed by moderator and published
I thought that the recipe was really easy to make and the end product was great! Even my son who hates chicken loved it...only gripe is that everyone in the house took all the white pieces of meat and left me with dark meat which I don't like..oh well next time I will know to make me a plate first!!! item not reviewed by moderator and published
My family loved this chicken! This was my first time frying chicken. Don't let this sit too long after you dredge it or it will get gummy. I just dusted it with more flour and it was fine. Make sure your oil temp. is hot enough. item not reviewed by moderator and published
This chicken was amazing. It was juicy and even if you just ate chicken with no crust it was full of flavor. item not reviewed by moderator and published
MY FAMILY LOVED THE FLAVOR AND IT WAS ALSO VERY TENDER,I'VE MADE CHICKEN IN ALOT OF DIFFERNT WAYS BUT THIS ONE IS THE BOMB. I LOVE THIS RECIPE item not reviewed by moderator and published
YUR RECIPE SOUNDS GOOD.EVEN THOUGH I HAVE TRIED IT YET BUT IT SOUNDS VERY GOOD,BUT KNOW THAT IM GOING TO TRY IT. item not reviewed by moderator and published
This was my first time making fried chicken. I'm not the most experienced cook but the directions were simple and the results were great! There was a lot of flavor and I was proud that I had made them. I didn't have all the seasonings listed but it was still great. item not reviewed by moderator and published
Do not double dip. It made a huge gloppy mess. The breading came off in sheet in the fryer. What was left burned on the outside under done on the outside item not reviewed by moderator and published
Did everything and fried in two batches. On one the oil was at 365 deg. and the chicken legs on the outside were over cooked and under cooked inside. Tryed 325 deg. and still the same thing. Tossed it all away... item not reviewed by moderator and published
,m .;l, item not reviewed by moderator and published
Had I used a gas stove, I really think this would turn out PERFECTLY. I was going to use my outdoor turkey fryer to save the house from grease smell and to be able to control the heat immediately, but didn't get the propane tank in time. It's very hard to control the heat needed for deep frying on an electric stove. But here's what works...slowly bring the temp to 350, adjusting the heat, maintain that temp for a few minutes. Add chicken pieces just enough not to crowd the pot. the temp should drop to about 275 - 300 and your chicken will cook for 12 min. without burning or being raw and give a great crispy crust. After removing that chicken, turn up the heat about 2 notches and let the temp rise again to about 350 and repeat the process. Takes awhile, but chicken is perfect. Loved the double dip, although had to use more flour. Brining is a must. If you think that makes the chick salty you need to understand what brining does. It makes it tender and juicy not salty. I did flavor the oil with garlic cloves and thyme. Removed them when the garlic started to turn brown. I could definitely taste the flavor in the oil. The seasonings in the breading are perfect. item not reviewed by moderator and published
This is the most incredible fried chicken that we have ever tried at home. So easy, and so good!!! We will be making more of this for future picnics, because I know it will be a hit! Thanks Tyler!!! item not reviewed by moderator and published
I come from a long line of southern fried chicken cooks and thought nothing could beat the old family recipe until now. For some reason I could never make my family recipe and get it crispy. Tyler's double dipping with the buttermilk was sinfully crispy and delicious, even though I left off the hot sauce. I deep fried the chicken in my small electric deep fryer, after removing the basket to accomodate more pieces. My only suggestion is to drain the cooked pieces first on a thick layer of paper towels instead of placing them right on the brown paper bag as they didn't absorb enough of the left over oils from cooking. Thumbs up, Tyler!! item not reviewed by moderator and published
it's delicious. item not reviewed by moderator and published
Tyler's double dipped fried chicken is much more tender and flavorful. In that recipe the chicken is marinated in buttermilk. item not reviewed by moderator and published
I love fried chicken and it's always a fun thing to cook when friends come over. My friends raved about this chicken tonight. It was easy to make and really delicious. Skin was nice and crispy. item not reviewed by moderator and published
The kids loved this recipe. My daughter and 6 of her friends ate it all. They ask for it all the time.Ive used it with chicken tenders to. item not reviewed by moderator and published
We saw this recipe on TV and decided to try it. It is simple and easy (although your hands get messy - but that's part of the fun!). This chicken is so good we have it at least once a week! Thanks Food Network and Tyler for a great fried chicken recipe. My husband absolutely loves it! item not reviewed by moderator and published
This was the first time I tried deep fried chicken and I thought it was excellent -- very moist. The coating browned quickly, so I finished cooking the chicken in the oven. Everyone loved it. It's good cold, too. item not reviewed by moderator and published
This is my favorite fried chicken recipe and I have tried many! item not reviewed by moderator and published
This fried chicken was wonderful!! My husband enjoyed it so much he was the one to suggest writing a review for it. It was nice and crispy and even had good spice to it. I will definitely make this again. item not reviewed by moderator and published
I love spicy fried chicken and this delivered. I used a little over two dozen tenders which only took six minutes in the oil. I did try a few legs, but the breading completely fell off while frying. Probably something I did wrong. item not reviewed by moderator and published
Well, my boyfriend was so excited to try this recipe, so we went and bought all the right ingredients (Peanut Oil) ect. The chicken was burnt on the outside and raw in the inside. We were super bummed. The reciepe itself looks super good, besides the fact of being burnt, the crust really was good. I wish i knew more of went wrong. item not reviewed by moderator and published
gooooooooooooood ckicken item not reviewed by moderator and published
This chicken turned out beautifully!!! We played around with the temp per the previous reviews - we found 320 degrees for 14 minutes suited our chicken perfectly! We fried drumsticks, wings, and thighs. We only brined for 1 hour (TV episode said only 30 min necessary) and double dipped 1) buttermilk to 2) flour mixture to 3) buttermilk to 4) flour mixture...let chix sit out for a bit while the oil warmed up - then we fried away! Also- we only added garlic and thyme to the oil (i don't like rosemary). Removed garlic & thyme at around 300 degrees so as not to burn them. Bring up the oil SLOWLY w/garlic and thyme in the pot all the while. Turned out juicy, crispy, perfectly seasoned...could not have been more ultimate! Thanks Tyler for another great recipe! item not reviewed by moderator and published

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