Hamdi Saidani Bobby Flay Fried Chicken is made with chicken, buttermilk, chile de arbol powder, flour, garlic powder, onion powder, and sweet paprika, creating a crispy dish that takes 40 minutes to prepare!
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💛 Why You’ll Love This Fried Chicken Recipe:
- Crispiness: Achieves a perfectly crispy exterior that contrasts beautifully with tender, juicy chicken inside.
- Flavorful Marinade: The buttermilk marinade infused with chile de arbol and spices adds a bold, spicy kick to every bite.
- Versatility: Can be enjoyed as a comforting meal on its own or paired with various sides for a complete Southern-inspired feast.
- Easy Preparation: Uses simple ingredients and straightforward steps, making it accessible for home cooks looking to master fried chicken.
❓ What Is Bobby Flay’s Fried Chicken Recipe?
Bobby Flay Fried Chicken Recipe features marinating chicken in seasoned buttermilk, coat in seasoned flour, and deep-fry until golden brown and cooked through.
🍗 Bobby Flay Fried Chicken Ingredients
- 1-quart buttermilk, plus 2 cups
- Kosher salt and freshly ground pepper
- 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
- 2 chickens (3 to 4 pounds each), each cut up into 8 pieces
- 4 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- Peanut oil, for deep-frying
🥠 How To Make Bobby Flay Fried Chicken
- In a large bowl, whisk together 1 quart of buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder (or hot sauce), and pepper.
- Add chicken pieces, coat well, cover, and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a separate bowl.
- In a large bowl, combine flour, garlic powder, onion powder, paprika, and 2 teaspoons of chile de arbol powder (or cayenne). Divide flour mixture between 2 shallow platters, and season generously with salt and pepper.
- Drain chicken and pat dry. Dredge each piece in flour mixture, pat off excess, dip in buttermilk, allow excess to drain, then dredge again in flour mixture.
- Heat peanut oil (about 3 inches deep) in a deep cast iron skillet to 375°F.
- Working in batches, fry chicken pieces, turning occasionally, until golden brown and cooked through, about 20 minutes.
- Remove chicken with a slotted spoon, drain on a rack, and repeat with the remaining pieces. Serve hot.
💭 Recipe Tips
- Thorough Coating: Ensure each chicken piece is evenly coated in the seasoned flour mixture. This ensures a consistent, crispy crust after frying.
- Oil Temperature: Maintain the oil temperature at 375°F throughout frying. This high temperature ensures the chicken cooks quickly and evenly while staying crispy.
- Draining Excess: After dipping in buttermilk and before dredging in flour, allow excess buttermilk to drip off to prevent clumping of the flour coating.
- Resting After Frying: Once fried, place the chicken on a wire rack to drain excess oil. This helps maintain the crispiness of the crust.
🥗 What To Serve With Fried Chicken?
Serve Fried Chicken with Caesar Salad, Grilled Potato Salad, Southwest Potato Salad,Mango Salsa, Pickled Cucumbers, Salsa, Twice Baked Sweet Potatoes, Pickled Onions, Mashed Potato,Creamy Cole Slaw, Lemon Potatoes, and Crispy Rice.
🎚 How To Store Leftovers Fried Chicken?
- In The Fridge: Store leftover fried chicken in an airtight container for 3 to 4 days.
- In The Freezer: Wrap tightly leftover fried chicken or use airtight containers freeze for 3 to 4 months.
🥵 How To Reheat Leftovers Fried Chicken?
- On The Stove: Reheat gently leftover fried chicken in a skillet for 2 to 3 minutes on each side.
- In The Microwave: Hezt leftover fried chicken in a microwave-safe dish in short 30-second intervals or until heated.
- In The Air Fryer: Reheat leftover fried chicken in an air fryer basket at 375°F for 4 minutes until warm and crispy.
FAQs
Can you use whole milk instead of buttermilk for fried chicken?
Using whole milk instead of buttermilk for fried chicken may yield less tender results as milk lacks the acid needed for tenderizing.
Why was my fried chicken soggy?
Your fried chicken may become soggy if the oil temperature drops below the ideal frying level, compromising crispiness and texture.
How do you fry chicken without it getting tough?
Dry brining chicken before frying helps retain juiciness by seasoning and drawing out moisture, ensuring tender results during cooking.
Why is my fried chicken always raw in the middle?
Your fried chicken may be raw in the middle due to insufficient cooking time, which results in undercooked meat.
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Bobby Flay Fried Chicken Nutrition Facts
Amount Per Serving
- Calories 377
- Total Fat 21g
- Saturated Fat 5.7g
- Cholesterol 126mg
- Sodium 118mg
- Potassium 327.6mg
- Total Carbohydrates 4.4g
- Dietary Fiber 0.1g
- Sugars 0g
- Protein 40g
Bobby Flay Fried Chicken
Description
Bobby Flay Fried Chicken is made with chicken, buttermilk, chile de arbol powder, flour, garlic powder, onion powder, and sweet paprika, creating a crispy dish that takes 40 minutes to prepare!
Ingredients
Instructions
- In a large bowl, whisk together 1 quart of buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder (or hot sauce), and pepper.
- Add chicken pieces, coat well, cover, and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a separate bowl.
- In a large bowl, combine flour, garlic powder, onion powder, paprika, and 2 teaspoons of chile de arbol powder (or cayenne). Divide flour mixture between 2 shallow platters, and season generously with salt and pepper.
- Drain chicken and pat dry. Dredge each piece in flour mixture, pat off excess, dip in buttermilk, allow excess to drain, then dredge again in flour mixture.
- Heat peanut oil (about 3 inches deep) in a deep cast iron skillet to 375°F.
- Working in batches, fry chicken pieces, turning occasionally, until golden brown and cooked through, about 20 minutes.
- Remove chicken with a slotted spoon, drain on a rack, and repeat with the remaining pieces. Serve hot.
Notes
- Thorough Coating: Ensure each chicken piece is evenly coated in the seasoned flour mixture. This ensures a consistent, crispy crust after frying.
Oil Temperature: Maintain the oil temperature at 375°F throughout frying. This high temperature ensures the chicken cooks quickly and evenly while staying crispy.
Draining Excess: After dipping in buttermilk and before dredging in flour, allow excess buttermilk to drip off to prevent clumping of the flour coating.
Resting After Frying: Once fried, place the chicken on a wire rack to drain excess oil. This helps maintain the crispiness of the crust.