Fried Chicken

Total Time:
2 hr 45 min
15 min
2 hr
30 min

4 servings

  • 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

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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    248 Reviews
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    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.
    Turns out great! Love the flavor of the herbs/spices.
    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!!
    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!!!
    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.
    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.
    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.
    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?. 
    This is my husband's favorite recipe. We always have family over when they know I'm frying chicken.
    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.
    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.
    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.
    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
    ive made better but im not going to be mean and complain and i agree with everardo661 not even cooked ;(
    "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!!"
    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!
    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!
    Tyler Florence and delicious chicken is synonymous!
    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!
    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.
    my family loved this....made it twice once with drumsticks and once with chicken ***** strips both were awesome only downside was the lingering oder!!!!
    this is absolutely the best fried chicken we ever had.pretty easy recipe.the kids will be raving about it
    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!
    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!
    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..
    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 !!!!!
    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!
    My Husband said that this is the best fried chicken he ever ate (he is 59) even my picky Son loved it .
    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!!
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