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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cooking with Tyler Florence
Tyler Florence's Fried Chicken
Getting reviews...
- Level: Intermediate
- Total: 3 hr (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2044
- Total Fat
- 151 g
- Saturated Fat
- 32 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 76 g
- Cholesterol
- 235 mg
- Sodium
- 1801 mg
- Level: Intermediate
- Total: 3 hr (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2044
- Total Fat
- 151 g
- Saturated Fat
- 32 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 76 g
- Cholesterol
- 235 mg
- Sodium
- 1801 mg
Ingredients
Directions
- 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.
