Fried Chicken the Flay Way

Total Time
40mins
Prep 25 mins
Cook 15 mins

Recipe by Bobby Flay. I haven't tried it yet, but it looks really good, and I will try to make it when I have a chance.

Ingredients Nutrition

Directions

  1. Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
  2. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
  3. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
  4. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  5. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375°F on a deep-fry thermometer.
  6. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot drizzled with the ancho honey, if desired.
  7. If making Ancho honey, whisk together honey, chili powder and salt in a bowl, and drizzle over the chicken.

Reviews

(1)
Most Helpful

I'm so glad you posted this! I saw this on one of his episodes of 'Throw Down' and really wanted to try it. Let me know if you have any tips/advice after you make it.

RockChalkChick December 07, 2007

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