Bobby Flay Fried Chicken Recipe
Are you craving a crunchy and juicy meal? The Bobby Flay Fried Chicken Recipe is your answer.
Equipment
- Large mixing bowl
- Heavy cast iron skillet
- Wire cooling rack
- Meat thermometer
- Kitchen tongs
- Measuring cups
- Paper towels
Ingredients
- 4 Lbs Chicken Pieces
- 2 Cups Buttermilk
- 2 Tbsp Hot Sauce
- 3 Cups All Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tsp Cayenne Pepper
- 4 Cups Vegetable Oil
- 2 Tsp Salt
- 1 Tsp Black Pepper
Instructions
- Brine the Chicken: Mix buttermilk and hot sauce in a bowl. Add the chicken pieces to the liquid. Let it sit in the fridge for four hours.
- Prepare the Coating: Take another large bowl for the dry mix. Whisk the flour with all the dry spices. Add plenty of salt and pepper for taste.
- Dredge the Meat: Remove one piece of chicken from the buttermilk. Drop it directly into the flour mixture. Press the flour firmly onto the chicken skin.
- Heat the Oil: Fill your skillet halfway with vegetable oil. Heat it until it reaches 350 degrees. Use your thermometer to check the heat.
- Fry the Chicken: Place the chicken carefully into the hot oil. Do not crowd the pan with too many pieces. Fry each side for about eight minutes.
- Check for Doneness: The crust should be a deep golden brown. The internal temp should be 165 degrees. Move the pieces to the cooling rack.
Notes
➔ Keep the oil temperature steady at 350 degrees.
➔ Use cold buttermilk to help the flour stick better.
➔ Do not move the chicken too early in the pan.
➔ Always season the flour and the buttermilk brine well.
➔ Let the fried chicken rest for five minutes before eating.
➔ Use a cast iron pan for the most even heat.