Fried Chicken

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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!

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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

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Put a little cinnamon in the flour mixture. It tastes sooo goood.

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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.

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The best fried chicken I ever ate

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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!

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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.

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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!

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Tyler,
You rock on this recipe! I will try it sometimes. can't wait.

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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!!