The juiciest, and crispiest fried chicken you’ll ever have.
by Tyler Florence & Kira Akerstorm
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.
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.
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.
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.
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.
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.
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.
Arrange chicken on a plate or platter. Garnish with fried herbs and garlic, and flaky salt and lemon wedges if desired.