Florence Keeping it Real on Food Network

29 Jun

One of our favorite Food Network chefs is Tyler Florence. He has not experienced the same over-exposure that has plagued Emeril, Rachel Ray, and Paula Deen. We originally found Paula refreshing but her act has grown stale and overbearing over time. And don’t even get us started about her two boys. Tyler keeps the focus on the food, which is where it should be, right? Florence hails from South Carolina (that’s the Dixie connection here) and often weaves a southern influence or a story from his past into his cooking presentations.

The Sunday morning show Tyler’s Ultimate is always worth watching. Each week he presents his ultimate version of a classic dish — from gnocchi to fried chicken. Florence has also written a book by the same name which includes many recipes from his early TV episodes. Check it out when you can and visit Tyler’s blog page at www.tyler1.wordpress.com

Tyler’s Ultimate Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

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One Response to “Florence Keeping it Real on Food Network”

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  1. Florence Keeping it Real on Food Network - Food Network Fans - June 29, 2008

    […] Keeping it Real on Food Network Florence Keeping it Real on Food Network By dixiedining One of our favorite Food Network chefs is Tyler Florence. He has not experienced […]

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