TYLER FORENCE'S-EXTRA CRISPY FRIED CHICKEN
This is out of the March 2014 Food and Wine magazine...I adjusted the serving amount...it said it served 6-8...I think with 20 pieces of chicken a 10 person serving is enough...plus the calories look better...=)
Provided by teresas
Categories Whole Chicken
Time 4h30m
Yield 2 pieces, 10 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.).
- In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
- In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
- Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
- Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.
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Hansa Bibi
[email protected]I can't wait to try this recipe! It looks delicious.
Jasleen Manku
[email protected]This recipe is a lifesaver! I'm always short on time, but this recipe is so quick and easy to make.
JOHN AL
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Hopewell Mathebula
[email protected]I've tried a lot of fried chicken recipes, but this one is by far the best. The chicken is always crispy and juicy, and the flavor is incredible.
Ronnie Tramel
[email protected]This is my go-to fried chicken recipe. It's always a hit with my friends and family.
Toby Letner
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The chicken was amazing! It was crispy on the outside and juicy on the inside.
Limited Andy
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the coating was crispy and delicious.
Christine Jantjies
[email protected]I love this recipe! The chicken is always crispy and juicy, and the flavor is amazing. I always get compliments when I make it.
Karma Dreamur
[email protected]This is the best fried chicken recipe I've ever tried. The chicken was so crispy and flavorful, and the coating was perfect.
Puspa Kc
[email protected]I've made this recipe several times and it always turns out perfect. The chicken is always crispy and juicy, and the flavor is amazing.
leilene Moreno
[email protected]This fried chicken recipe was a huge hit with my family! The chicken was crispy, juicy, and flavorful. I especially liked the extra crispy coating.