Fried Chicken (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 (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 |
freshly ground black pepper |
2 cups buttermilk |
2 tablespoons hot chili sauce, such as srirachi hot chili sauce |
peanut oil, for frying |
Directions:
1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or 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 pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.
3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.
4. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
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