Loading Video...

Tyler Florence's Fried Chicken

  • Level: Intermediate
  • Total: 3 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Cauliflower Fried Rice

Buttermilk Fried Chicken

Chicken Fried Steak 1

Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas

Fried Chicken

Fried Chicken

Fried Chicken

Fried Chicken