Tyler Florence's Fried Chicken Recipe

Name: Tyler Florence's Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into 10 pieces; 3 tablespoons kosher salt, plus more to taste; 3 cups all-purpose flour; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons paprika; 2 teaspoons cayenne pepper; Freshly ground black pepper to taste; 4 cups buttermilk; 2 tablespoons hot sauce, preferably Crystal or Tabasco; Peanut oil, for frying; 1/4 bunch fresh thyme; 3 large sprigs fresh rosemary; 1/4 bunch fresh sage; 1/2 head garlic (about 12 cloves), smashed, husk still attached; Lemon wedges, for serving

Servings: persons

1 whole chicken, cut into 10 pieces
3 tablespoons kosher salt, plus more to taste
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons cayenne pepper
Freshly ground black pepper to taste
4 cups buttermilk
2 tablespoons hot sauce, preferably Crystal or Tabasco
Peanut oil, for frying
1/4 bunch fresh thyme
3 large sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic (about 12 cloves), smashed, husk still attached
Lemon wedges, for serving

1
BRINE THE CHICKEN: In a large (at least 5-quart) bowl or container, cover the chicken with 3 quarts cold water.
2
Add 3 tablespoons salt, cover, and refrigerate at least 2 hours or overnight.
3
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.
4
In another large shallow bowl, whisk the buttermilk and hot sauce with a fork and season with salt and black pepper.
5
Line a baking sheet with parchment and set aside.
6
DREDGE THE CHICKEN: Remove the chicken from the brine and pat it dry.
7
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.
8
Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.
9
FRY THE HERBS: Pour about 3 inches oil into a large (at least 6-quart), deep pot.
10
Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360F and 365F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).
11
FRY THE CHICKEN: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time.
12
Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes.
13
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.
14
Sprinkle all over with more salt and black pepper.
15
Arrange the chicken on a platter and scatter the fried herbs and garlic over the top.
16
Serve hot, with lemon wedges and Tyler Florence's Velvety Mashed Potatoes.

2286

kcal

Calories

191

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole chicken, cut into 10 pieces, 3 tablespoons kosher salt, plus more to taste, 3 cups all-purpose flour, 2 tablespoons garlic powder, and more.

Yes, Tyler Florence's Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tyler Florence's Fried Chicken

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