| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
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
- 1 quart buttermilk
- 2 tablespoons hot chili sauce (recommended: Srirachi)
- Peanut oil, for frying
- 1/4 bunch fresh thyme
- 3 big sprigs fresh rosemary
- 1/4 bunch fresh sage
- 1/2 head garlic, smashed, husk still attached
- Lemon wedges, for serving
Instructions
- 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.
- 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 with a fork and season with salt and pepper.
- 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 prepare the oil.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
- Once the oil has reached 350 to 365 degrees F, 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 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2110 |
| Total Fat | 161 g |
| Saturated Fat | 33 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 71 g |
| Cholesterol | 212 mg |
| Sodium | 2062 mg |
Reviews
The process is just too much for making fried chicken I did like the brining part of it. But the 2 flour coating is way too much and thick it just makes the chicken to dark. Also glad I add seasoning to the meat because it would not had any flavor just with the seasoning added to the flour. I don’ think I will use this recipe again just a lot of time and ingredients to do this method.
This was superb. The oil became so fragrant at one point, it was hard to not want to capture that smell permanently. It does require a bit of work, but if you plan ahead, it’s really not that bad.
The chicken was succulent and had great flavor. Plus you know every ingredient that goes into it.
This fried chicken was fantastic. My gas stove kept the oil at temperature and the final product was super! I did keep the chicken in the oven at 350 for about 15 more minutes and the chicken was done perfectly.
I made this and at 12 minutes my chicken was not cooked all the way and the skin was very brown. Also a lot of the skin was falling off. I will try it again at 325 degrees for a 15-20 minutes. I’ve made Sunny Andersons cider brined chicken and have had much better luck with that. I’m thinking of morphing the two recipes to see what I can come up with.
It’s a keeper. A bit labor intensive, but very worth it. I followed the recipe exactly. It needs to cook a bit longer than the recipe recommends. Maybe it was the high elevation at which I live, but the drumsticks were still slightly pink inside. The meat was really moist and the coating stayed in place during and after frying. Nice flavor, but not spicy hot.
Turns out great! Love the flavor of the herbs/spices.
This recipe was very easy to follow. I’m a 24year old just getting in the spirit of cooking and this was easy for me to make! The chicken was very flavorful, I could tell the difference between allowing the chicken to soak in the salt water and not allowing them to soak. Thank you for the recipe! I am getting better at cooking and easy, flavorful recipies like this make my life easier lol!!
I saw Tyler on Barefoot Contessa, he was making this fried chicken. I was interested on how he infused the oil with the fresh herbs. I made it! It is AMAZING! I used boneless and skinless thighs and drumsticks. You do not have to have the skin on for a crunchy taste.
I also used the burner attached to my gas grill outside, no grease in kitchen.
If you want a good easy dinner….this is it! Tyler THANK YOU!!!
I also used the burner attached to my gas grill outside, no grease in kitchen.
If you want a good easy dinner….this is it! Tyler THANK YOU!!!
It was ok… Followed this to a Tee !
1. the oil was not flavored and did nothing for the chicken
2. Do NOT double dip was way to thick
3. Did not stick right to the chicken
4. The brine was awesome
I wouldnt use it again for the reasons above. I love brine on anything ! But other than that it was just normal. We’ve had way better chicken than this. Just ok to me. I think it might have needed eggs or something to help it to stick.
Tyler, we enjoy you in our household, but this recipe needs tweaking.
1 qt of buttermilk is WAAAAYYY too much. Use 2 cups and you’ll still have some left. Also, it sounds as if some people have their oil too hot. 335 to 350 should be the MAX, and once the chicken is golden hold in a 300 degree oven until ready to serve, but not more than about 20 minutes to avoid overcooking.
And I think people are overlooking the fact that the chicken is cut 10 ways, not 8. This means Tyler cut each of the breasts in half. This cuts down the cook time for thick chicken breasts. AND….try to get a chicken closer to 3 lbs. 4 lb chickens take longer to cook and aren’t as tender.