Tyler Florence's Fried Chicken
If you can't get to the South for traditional fried chicken, then bring a bit of the South to your dinner table with this recipe. Crispy, crunchy, and using a medley of lemons and herbs, this is one fried chicken recipe you will want to make again and again. This recipe includes a multi-step process and includes brining the chicken prior to frying it, so plan ahead when making this quintessential Southern dish! You will definitely wow the crowd at your next potluck with this recipe up your sleeves. I love nothing more than a simple, delicious, down-to-earth meal, and virtually all of Tyler Florence’s food fits the bill...especially his fried chicken, which will always have a place at the top of my list. He may now live on the West Coast, but one bite of his chicken reminds you that his heart still resides in his hometown of Greenville, South Carolina. As part of a dinner he hosted at the 2012 Food Network New York City Wine & Food Festival, he served this dish, which brings together many of the best elements of the genre: brining, buttermilk batter, and double-dip in a heavily seasoned dredge. But what takes it over the edge is the oil he perfumes with fresh herbs and garlic — and the squeeze of fresh lemon — which infuses every bite with an extra layer of flavor.
If you can't get to the South for traditional fried chicken, then bring a bit of the South to your dinner table with this recipe. Crispy, crunchy, and using a medley of lemons and herbs, this is one fried chicken recipe you will want to make again and again. This recipe includes a multi-step process and includes brining the chicken prior to frying it, so plan ahead when making this quintessential Southern dish! You will definitely wow the crowd at your next potluck with this recipe up your sleeves. I love nothing more than a simple, delicious, down-to-earth meal, and virtually all of Tyler Florence’s food fits the bill...especially his fried chicken, which will always have a place at the top of my list. He may now live on the West Coast, but one bite of his chicken reminds you that his heart still resides in his hometown of Greenville, South Carolina. As part of a dinner he hosted at the 2012 Food Network New York City Wine & Food Festival, he served this dish, which brings together many of the best elements of the genre: brining, buttermilk batter, and double-dip in a heavily seasoned dredge. But what takes it over the edge is the oil he perfumes with fresh herbs and garlic — and the squeeze of fresh lemon — which infuses every bite with an extra layer of flavor.
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 2 tablespoons onion powder
- 2 tablespoons paprika
- freshly ground black pep
- 4 cups buttermilk
- 1 whole chicken cut into 10 pieces
- 3 tablespoons kosher salt plus more to taste
- 2 tablespoons hot sauce preferably crystal or tabasco
- peanut oil for frying
- â¼ bunch fresh thyme
- 3 large sprigs fresh rosemary
- â¼ bunch fresh sage
- â½ head garlic (ab smashed, husk still attached
- lemon wedges for serving
- Carbohydrate 347.219207954854 g
- Cholesterol 1551.20000004995 mg
- Fat 318.358902519409 g
- Fiber 17.5772253634201 g
- Protein 449.782610098426 g
- Saturated Fat 93.2572157581922 g
- Serving Size 1 1 recipe (3461g)
- Sodium 18841.1259309898 mg
- Sugar 329.641982591434 g
- Trans Fat 27.7788315025555 g
- Calories 6161 calories
Step-by-step
- Brine the chicken: In a large (at least 5-quart) bowl or container, cover the chicken with 3 quarts cold water. Add 3 tablespoons salt, cover, and refrigerate at least 2 hours or overnight.
- Make the dredge: In a large shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and salt and black pepper to taste until well blended. In another large shallow bowl, whisk the buttermilk and hot sauce with a fork and season with salt and black pepper. Line a baking sheet with parchment and set aside.
- Dredge the chicken: Remove the chicken from the brine and pat it dry. Working a few pieces at a time, dredge the chicken pieces in the flour mixture, then dip them into the buttermilk, then dredge again in the seasoned flour. Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.
- Fry the herbs: Pour about 3 inches oil into a large (at least 6-quart), deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360 degrees F and 365 degrees F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).
- Fry the chicken: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time. Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes. Remove the chicken and herbs from the pot, shaking off as much oil as you can, and drain on a wire rack set over a rimmed baking sheet. Sprinkle all over with more salt and black pepper. Arrange the chicken on a platter and scatter the fried herbs and garlic over the top. Serve hot, with lemon wedges.
Tyler Florence's Fried Chicken: A Southern Delight
As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to manage. Tyler Florence’s fried chicken recipe has become a real lifesaver, a true weekend staple. It's the kind of dish that brings a touch of Southern charm to my otherwise hectic life, impressing both my family and guests alike. The secret, I’ve discovered, isn't just in the crispy, golden-brown exterior, but in the thoughtful preparation that elevates this classic dish to extraordinary levels.
The process might seem involved at first glance – brining the chicken, preparing the double-dredge, frying in herb-infused oil – but each step is surprisingly straightforward and the results are undeniably worth the effort. The brining process, for example, adds incredible moisture and flavor to the chicken, ensuring it remains juicy and tender even after frying. I often prep the brine the night before, making the entire cooking process a breeze the next day. This allows me to focus on other tasks, like preparing a simple side dish or setting the table, while the chicken gently infuses in its flavorful bath.
What truly sets this recipe apart is the infusion of fresh herbs and garlic into the frying oil. This simple addition elevates the entire dish, imbuing the chicken with a subtle yet captivating aroma and flavor that you simply won't find anywhere else. The combination of thyme, rosemary, and sage creates a fragrant bouquet that complements the chicken beautifully. And the slight kick of cayenne pepper in the dredging mix adds a delightful touch of spice, making it the perfect balance of savory and satisfying. Serving it with lemon wedges adds another dimension of brightness, cutting through the richness of the fried chicken.
This recipe isn't just about the final product; it’s about the journey. It's about the anticipation of that first golden-brown bite, the satisfying crunch, and the comforting aroma that fills the kitchen. It's about sharing a meal with loved ones, knowing that I've created something special from scratch. It's a recipe that brings people together, fostering memories and strengthening bonds over shared plates of delicious food. And for a busy working mom like me, that's invaluable. This recipe has become more than just a meal; it's a ritual, a tradition in the making, a testament to the simple joys of cooking and sharing delicious, home-cooked food with the people I love.
While I appreciate the elegance and simplicity of Tyler Florence's original recipe, I've added my own personal touches over time. I’ve experimented with different types of hot sauce, discovering that Crystal hot sauce delivers a perfect balance of heat and flavor. I've also found that using a good quality peanut oil provides the best crispiness and flavor. These minor adjustments, born from personal experimentation, have truly made this recipe my own. And that's the beauty of cooking - it's a constantly evolving journey of discovery, a process of personalization that makes each meal unique and special. And this recipe? This recipe is truly special.
So, whether you’re a seasoned chef or a novice in the kitchen, I highly recommend giving Tyler Florence’s fried chicken a try. It's a recipe that’s guaranteed to impress, a dish that’s as comforting as it is delicious. Trust me, once you’ve experienced the magic of this recipe, it’ll become a permanent fixture on your own family dinner table.
