Best 2 Tyler Forences Extra Crispy Fried Chicken Recipes

Indulge in the ultimate crispy fried chicken experience with Tyler Florence's Extra Crispy Fried Chicken recipe. This tantalizing dish features a delectable combination of savory spices, buttermilk marinade, and a double-coating technique that results in an irresistibly crunchy exterior and juicy, flavorful meat.

Tyler's Extra Crispy Fried Chicken journey begins with a flavorful buttermilk marinade, infusing each piece of chicken with a tender and succulent texture. The chicken is then meticulously double-coated in a secret blend of herbs, spices, and flour, creating a crispy, golden-brown crust that shatters with every bite.

This recipe provides detailed instructions for preparing the buttermilk marinade, the double-coating process, and the perfect frying technique to achieve maximum crispiness. Additionally, the article includes a variation for oven-fried chicken, catering to those who prefer a healthier cooking method without compromising on taste.

But that's not all! This comprehensive article also features two additional mouthwatering recipes to satisfy every fried chicken craving. The Southern-Style Buttermilk Fried Chicken recipe offers a classic Southern twist with a crispy, flavorful crust and juicy, tender meat. Alternatively, the Korean-Style Fried Chicken recipe brings a unique blend of sweet and spicy flavors, sure to tantalize your taste buds.

Whether you're a fried chicken aficionado or simply seeking a delicious and satisfying meal, Tyler Florence's Extra Crispy Fried Chicken and the accompanying recipes in this article will elevate your culinary skills and leave you craving more.

Here are our top 2 tried and tested recipes!

TYLER FORENCE'S-EXTRA CRISPY FRIED CHICKEN

Tyler Forence's-Extra Crispy Fried Chicken image

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

Ingredients

1/4 cup kosher salt, plus
2 tablespoons kosher salt
1/4 cup fresh ground pepper
1/4 cup extra virgin olive oil
1 1/2 tablespoons rosemary, minced, plus
4 medium rosemary sprigs
1 1/2 tablespoons thyme, minced, plus
4 fresh thyme sprigs
1 1/2 tablespoons sage, minced, plus
4 sage sprigs
5 bay leaves, minced, preferably fresh, plus
5 whole bay leaves
3 garlic cloves, minced, plus
1 head garlic, broken into cloves
2 whole chickens
1 quart buttermilk
1 tablespoon hot sauce (Tabasco)
1 teaspoon sugar
grapeseed oil or vegetable oil, for frying
2 cups all-purpose flour
1/2 cup rice flour
1/4 cup garlic powder
1/4 cup onion powder
sea salt, flaky, for sprinkling
lemon, wedges for serving

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.

TYLER FLORENCE'S FRIED CHICKEN

Tyler Florence's Fried Chicken image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 3h

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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.
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.
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.
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.)
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.

Tips:

Use a Dutch oven or large pot with a heavy bottom to ensure even cooking and prevent burning.
Marinate the chicken in buttermilk for at least 30 minutes, or up to overnight, to tenderize it and add flavor.
Use a combination of all-purpose flour and cornstarch in the coating to create a crispy crust.
Season the flour mixture generously with salt, pepper, and paprika for extra flavor.
Dredge the chicken pieces in the flour mixture twice, shaking off any excess coating between each dredging.
Fry the chicken in hot oil (350°F) for 8-10 minutes per side, or until golden brown and cooked through.
Drain the chicken on paper towels to remove excess oil before serving.
Serve the chicken hot with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Tyler Florence's Extra Crispy Fried Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight dinner or a casual gathering. The buttermilk marinade and the twice-dredged flour coating ensure that the chicken is juicy on the inside and crispy on the outside. Serve it with your favorite dipping sauce for a complete meal that everyone will enjoy.