Tyler Florence's Fried Chicken

Total Time:
3 hr
20 min
2 hr
40 min

4 servings

  • One 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 pepper
  • Freshly ground black pepper
  • 4 cups buttermilk
  • 2 tablespoons hot chili sauce, such as Sriracha
  • Peanut oil, for frying
  • 1/2 head garlic, smashed, husk still attached
  • 1/4 bunch fresh sage
  • 1/4 bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • Lemon wedges, for serving
Watch how to make this recipe.

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

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

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.

Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)

Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

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    This recipe is featured in:

    Spring Entertaining Guide