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    You are in: Home / Recipes / Tyler Forence's-Extra Crispy Fried Chicken Recipe
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    Tyler Forence's-Extra Crispy Fried Chicken

    Tyler Forence's-Extra Crispy Fried Chicken. Photo by KateL

    1/1 Photo of Tyler Forence's-Extra Crispy Fried Chicken

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    1 hrs 15 mins

    3 hrs 15 mins

    TeresaS's Note:

    This is out of the March 2014 Food and Wine magazine...I adjusted the serving said it served 6-8...I think with 20 pieces of chicken a 10 person serving is the calories look better...=)

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    Serves: 10



    Units: US | Metric


    1. 1
      Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.).
    2. 2
      In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
    3. 3
      In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
    4. 4
      Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
    5. 5
      Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.

    Ratings & Reviews:

    • on April 08, 2014


      Ultimate fried chicken! A labor of love, but the intense flavoring from the herbs during par-baking, combined with the buttermilk-hot sauce marinade, the flour-garlic-onion coating, and the garlic-herb infused cooking oil made a perfect thin-crusted chicken. Tossing the garlic and herbs in the oil while it heated up ensured that the oil reached a high enough temperature for non-soggy frying. This was quite a production, but if I had baked the chicken all the way instead of frying, the chicken would have been soggier. If you want to impress someone that you make the world's best fried chicken, you must try this recipe! Served with Crazy Rice - Brazilian. Made for Rookie Recipe Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tyler Forence's-Extra Crispy Fried Chicken

    Serving Size: 1 (433 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 826.8
    Calories from Fat 442
    Total Fat 49.2 g
    Saturated Fat 13.5 g
    Cholesterol 198.9 mg
    Sodium 4553.2 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 2.6 g
    Sugars 5.5 g
    Protein 53.8 g

    The following items or measurements are not included:

    rosemary sprigs

    fresh thyme sprigs

    sage sprigs

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