Lunch: Extra Crispy Fried Chicken

Recipe by Tyler Florence To make his phenomenal fried chicken, Tyler Florence first bakes it low and slow, so it's juicy. Then he coats the chicken pieces in seasoned flour and fries them in oil that's been flavored with garlic and herbs.

This recipe includes superfoods such as:

Lemon

Health benefits of Extra Crispy Fried Chicken

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. kosher salt
2 tbsp. kosher salt
1/4 c. Freshly ground pepper
1/4 c. extra-virgin olive oil
1 1/2 tbsp. minced rosemary
4 sprig rosemary
1 1/2 tbsp. minced thyme
4 sprig thyme
1 1/2 tbsp. minced sage
4 sprig sage
5 bay leaves
5 whole bay leaves
3 clove garlic
1 head garlic
2 whole chickens
1 qt. buttermilk
1 tbsp. Hot sauce
1 tsp. sugar
grapeseed or vegetable oil
2 c. all-purpose flour
1/2 c. rice flour
1/4 c. garlic powder
1/4 c. onion powder
Flaky sea salt
Lemon wedges

Instructions

Preheat the oven to 200 degrees F. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons 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 degrees F. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters.)
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.
In a large saucepan, heat 2 inches of grapeseed oil to 375 degrees F 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.
Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tablespoons of kosher salt and the remaining 2 tablespoons of pepper.
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 degrees F, 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 degrees F 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.