Tyler Florence’s Fried Chicken

This was a request of the kids.  I really do not like to fry foods but once in a blue moon, I guess it is OK.  Before I share the story, where exactly does the phrase blue moon come from?  I learned it refers to a specific phase of the moon’s cycle that does not occur very often.  Hence, the phrase has come to mean an event that does not happen too frequently.

 

I was watching Ina and she had an episode with Tyler Florence making his fried chicken.  What great timing for me, for my kids.  The 2 things that Tyler does with his fried chicken that are unique is to infuse the cooking oil with herbs, and then, drops his chicken in wet ingredients and next into flour.  That is backwards right?

Ingredients (adapted from Tyler Florence):
4 chicken breasts
6 chicken thighs
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 Sriracha sauce
Vegetable oil, for frying
6 – 8 cloves garlic, smashed, husk still attached
1/4 bunch fresh sage
1/4 bunch fresh thyme
3 sprigs fresh rosemary
1/4 cup of sugar and salt

Directions
Fill a large container with 8 quarts of water and mix in the salt and sugar.  Put in the chicken pieces.  Cover and refrigerate overnight or up to 2 days.

In a large shallow bowl, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended. Season generously with salt and black pepper.  In another bowl, combine the buttermilk and sriracha sauce.  Mix well and season with salt and black pepper.

Drain the chicken and pat it completely 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 or Le Creuset about three-quarters full with the oil.  Add the fresh herbs to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer.  Remove the herbs from the pot.

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 about 2 -3 minutes per side.  Remove the chicken and place on a rack allowing the oil to drain some.  Repeat with the remaining chicken pieces. Place the chicken on a tray and place in a 275 degree oven.  Cook for another 8 – 12 minutes.  Cut one piece and make sure the juices run clear.

 

 

Serve and enjoy!