Classic Fried Chicken

This delicious fried chicken recipe by Bobby Flay is a crispy, golden delight perfect for any occasion. It’s simple to make with everyday ingredients and offers juicy, flavorful chicken coated in a perfectly seasoned batter. Whether for a quick family dinner or a special gathering, this crowd-pleaser will have everyone asking for seconds!

Ingredients Needed:

Marinade:

• 3 cups buttermilk
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• Few dashes of hot sauce (recommended: Tabasco)
• 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces

Batter:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked sweet paprika
• 1/4 teaspoon chile de arbol powder
• 1 3/4 cup cold water
• 10 cups canola oil
• Fine sea salt

How To Make Classic Fried Chicken Recipe?

1. Marinate the chicken: Mix buttermilk, sugar, salt, and hot sauce in a large bowl. Add the chicken, coat well, and refrigerate for 4-24 hours.
2. Prepare the chicken: Remove it from the marinade, pat it dry, and let it rest on a wire rack for 30 minutes.
3. To make the batter, Mix flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol in a bowl. Gradually add cold water and whisk until smooth. Let it rest for 15 minutes.
4. Heat the oil: Heat canola oil in a Dutch oven to 175°C.
5. Fry the chicken: Dip chicken pieces in the batter, let excess drip off, and fry in hot oil for 12 minutes, keeping the oil temperature steady.
6. Season and repeat: Drain fried chicken on paper towels, sprinkle with sea salt, and repeat with the remaining pieces.

Recipe Tips:

• Marinate for Best Flavor: Let the chicken marinate for at least 4 hours, but overnight is even better for maximum flavor and tenderness.
• Pat Chicken Dry: Make sure the chicken is completely dry before coating it in the batter. This helps the batter stick better and fry up crispier.
• Keep Oil Temperature Steady: Use a thermometer to maintain the oil temperature between 300°F and 325°F. This ensures even cooking and prevents greasy chicken.
• Don’t Crowd the Pan: Fry the chicken in small batches to avoid lowering the oil temperature, which can make the coating soggy.
• Rest Fried Chicken Properly: Let the fried chicken rest on a wire rack, not paper towels, to keep the crust crispy and avoid sogginess.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chicken to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the chicken pieces and freeze in a sealed bag for up to 3 months.
• Reheat: Heat the air fryer to 175°C and reheat for 5-7 minutes until crispy.

Nutrition Facts:

• Calories: 229 kcal
• Total Fat: 13.5g
• Saturated Fat: 3.8g
• Cholesterol: 63mg
• Sodium: 377mg
• Potassium: 204mg
• Total Carbohydrate: 8.2g
• Dietary Fiber: 0.3g
• Sugars: 0g
• Protein: 17.4g

Try More Bobby Flay Recipes:

• Bobby Flay Fried Chicken Sandwich
• Bobby Flay Fried Chicken
• Bobby Flay Chicken Fried Steak
• Bobby Flay Roast Chicken

Classic Fried Chicken

Author: Mohamed Shili Cooking Method:Deep-Frying Cuisine:American Courses:Dinner Recipe Keys: C Classic Fried Chicken

Difficulty:BeginnerPrep time: 15 minutesCook time: 24 minutesRest time: 45 minutesTotal time:1 hour 24 minutesServings:4 servingsCalories:229 kcal Best Season:Suitable throughout the year

Description

This delicious fried chicken recipe by Bobby Flay is a crispy, golden delight perfect for any occasion. It’s simple to make with everyday ingredients and offers juicy, flavorful chicken coated in a perfectly seasoned batter. Whether for a quick family dinner or a special gathering, this crowd-pleaser will have everyone asking for seconds!

Ingredients

Marinade:

• 3 cups buttermilk
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• Few dashes of hot sauce (recommended: Tabasco)
• 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces

Batter:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked sweet paprika
• 1/4 teaspoon chile de arbol powder
• 1 3/4 cup cold water
• 10 cups canola oil
• Fine sea salt

Instructions

1. Marinate the chicken: Mix buttermilk, sugar, salt, and hot sauce in a large bowl. Add the chicken, coat well, and refrigerate for 4-24 hours.
2. Prepare the chicken: Remove it from the marinade, pat it dry, and let it rest on a wire rack for 30 minutes.
3. To make the batter, Mix flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol in a bowl. Gradually add cold water and whisk until smooth. Let it rest for 15 minutes.
4. Heat the oil: Heat canola oil in a Dutch oven to 175°C.
5. Fry the chicken: Dip chicken pieces in the batter, let excess drip off, and fry in hot oil for 12 minutes, keeping the oil temperature steady.
6. Season and repeat: Drain fried chicken on paper towels, sprinkle with sea salt, and repeat with the remaining pieces.

Notes

• Marinate for Best Flavor: Let the chicken marinate for at least 4 hours, but overnight is even better for maximum flavor and tenderness.
• Pat Chicken Dry: Make sure the chicken is completely dry before coating it in the batter. This helps the batter stick better and fry up crispier.
• Keep Oil Temperature Steady: Use a thermometer to maintain the oil temperature between 300°F and 325°F. This ensures even cooking and prevents greasy chicken.
• Don’t Crowd the Pan: Fry the chicken in small batches to avoid lowering the oil temperature, which can make the coating soggy.
• Rest Fried Chicken Properly: Let the fried chicken rest on a wire rack, not paper towels, to keep the crust crispy and avoid sogginess.

Keywords:Classic Fried Chicken