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How to Make Fried Chicken with Tyler Florence

The juiciest, and crispiest fried chicken you’ll ever have.

by Tyler Florence & Kira Akerstorm

make the juiciest, crispiest fried chicken

Making fried chicken can be both intimidating and rewarding at the same time. We’re here to eliminate the intimidating part only to reward you with the juiciest, and crispiest fried chicken you’ll ever have.
With Chef Tyler Florence’s recipe, you’ll succeed each time.

Cooking Tips:

1. You can use all parts of the chicken, including the breast, but we think the parts with dark meat taste the best.

2. Be sure to use the right kind of oil, aka an oil with a high smoke point like peanut, vegetable, and canola oil.

3. It’s essential to season the chicken every step of the way, to achieve the most flavorful chicken.

4. Let the chicken sit at room temperature for at least 30 minutes before frying. If the chicken gets fried fridge-cold, the temperature of the oil will drop, and you’ll end up with soggy chicken.

5. Keep your oven on, on the lowest setting, so that you can keep the chicken warm until you finish frying everything.

you can fry all parts of a chicken

Kitchen Safety Tips:

1. In case of fire, NEVER use water to put out a grease fire. Make sure to have a metal lid close by that fits the pot you’re frying in to suffocate a potential fire. Baking soda, salt and fire extinguishers are also suitable for grease fires.

2. Always turn your hood or vent off when deep frying, in case the oil catches fire, it doesn’t get sucked up into the hood.

Best Fried Chicken

3 hrs

total time

30 min

active time


serving size

For the Chicken

  • 1 Whole Chicken

For the Brine

  • 1 Lemon
  • 1 head of Garlic
  • 4 cups Water
  • 2 tbsp Kosher Salt
  • 1 Sprig Rosemary
  • ½ bunch Thyme
  • ¼ bunch Sage

For the Buttermilk

  • 4 cups Buttermilk
  • 2 tbsp Hot Sauce
  • 2 tbsp Sugar

For the Breading

  • 2 cups All Purpose Flour
  • 1 cup Rice Flour
  • 1 tbsp Paprika Powder
  • 1 tbsp Ground Black Pepper
  • 2 tbsp Garlic Powder
  • 2 tbsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 2.5 tbsp Kosher Salt

For Frying

  • 3 quarts Canola Oil
  • ½ bunch Thyme
  • ½ bunch Sage
  • 3 Sprigs Rosemary
  • 10 Skin-on Garlic Cloves

Optional for Serving

  • Flaky Salt
  • Lemon


1. Cut Chicken

Start by breaking apart 1 whole chicken (or ask your butcher to do it for you). Start with the legs, then working your way to the breasts. Cut chicken into 10 pieces.

2. Brine Chicken

Slice 1 lemon and halve 1 head of garlic. Pour 4 cups water into a large bowl and season water with 2 tbsp salt and stir to dissolve. Add lemon, garlic, 1 sprig of rosemary, ½ bunch thyme, and ¼ bunch sage to the bowl. Lastly add the chicken pieces, making sure that all pieces are submerged in the brine. Let the chicken sit in the fridge for 2 hours.

3. Buttermilk Chicken

Pour 4 cups buttermilk into a large bowl. Add 2 tbsp hot sauce and 2 tbsp sugar and mix to combine. Remove chicken from brine and add to the buttermilk mixture, making sure to coat all pieces. Let sit at room temperature for 30 minutes.

4. Bread Chicken

Combine 2 cups all-purpose flour, 1 cup rice flour, 1 tbsp paprika powder, 1 tbsp ground black pepper, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tsp cayenne pepper, and 2.5 tbsp salt in a bowl.

Take the chicken pieces out of the buttermilk brine, shaking off excess buttermilk. Dip each piece of chicken in the flour mixture, turning to coat all sides. Place the flour coated chicken on a sheet pan or large plate.

5. Fry Herbs

In a large pot, heat 3 quarts of oil to 350F. Use a digital thermometer to ensure correct temperature. While oil is heating, add ½ bunch thyme, ½ bunch sage, 3 sprigs rosemary, and 10 unpeeled garlic cloves to the oil, and slowly fry until the herbs are crispy and the garlic is browned.

Fish out the herbs with heat-proof tongs or a slotted spoon and let drain on top of paper towels.

6. Fry Chicken

Once the oil reaches 350F, carefully place 3-4 pieces of chicken into the hot oil, careful not to crowd the pot. Fry for 13-15 minutes or until the internal temperature reaches 163 degrees and breading is golden brown. Place the cooked chicken on a wire rack, placed on top of a sheet pan, and let drain while you fry the rest of the chicken.

7. Plate Chicken

Arrange chicken on a plate or platter. Garnish with fried herbs and garlic, and flaky salt and lemon wedges if desired.

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