","datePublished":"2017-10-08"},{"@type":"Review","author":{"@type":"Person","name":"amillionideas"},"reviewRating":{"@type":"Rating","ratingValue":1,"worstRating":"1","bestRating":"5"},"reviewBody":"Followed this recipe to a \"T\" and didn't have a great outcome. I brined the chicken pieces for four hours, made the batter without any exceptions, seasoned oil as directed and used a thermometer in the oil at 350. The not so flavorful breading burned and I still had to place the chicken breasts in the oven for a while to finish. Disappointed is an understatement as the ingredients were expensive! I love Ina and thought this was a shoo-in...I was wrong :(","datePublished":"2017-10-08"},{"@type":"Review","author":{"@type":"Person","name":"Darrell W."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Excellent recipe! I decided to use my new deep fryer and set it at 350 degrees. I used thighs and legs which Cook’s evenly! To avoid the batter coming off from the chicken, dredge the chicken in the buttermilk then flour mixture. Place in fridge for 20-30 minutes to set the flour to the chicken. I never double dredge as it makes too thick of a batter! Love Tyler and his methods of cooking!","datePublished":"2017-10-07"},{"@type":"Review","author":{"@type":"Person","name":"JANICE O."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I'd never made fried chicken before but when saw Tyler and Ina together I knew it would be great. I made it just as suggested except that I didn't have peanut oil only vegetable oil and it came out FANTASTIC. I used a 3 lb chicken and when cooking it for 9+ minutes as suggested some of the pieces got very brown. In the video Tyler mentions cooking it for \"7 to 9 to 12\" minutes. I found 7' was fine for the pieces from this small sized chicken. I brined mine overnight and it was delicious. I'll be making this again though I may skip the steps of breaking down a full chicken and buy small fryer parts instead.","datePublished":"2017-07-09"},{"@type":"Review","author":{"@type":"Person","name":"Jacquie J."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Amazing recipe. I followed fairly closely, with a few exceptions. I always buy bone-in, skin on thighs, best value for the $$ (national brand, that always wraps the skin around the back). I trim the extra skin and fat, leaving skin on one side only, and render the extra fat, which I then used as a basis for gravy, using veggie & chicken base, and a bit of milk (or put in dumplings, tamale dough, etc...spare chicken fat is liquid gold!). I added two leaves of sage, 2 sprigs of thyme, and a sprig of rosemary in the 3 tbsp. of chicken fat to start my gravy, just like Tyler did for the oil, to get the same flavor profile, and used 4 tbsp. of leftover flour to make the roux. Regular gray procedure from there. Delicious!
I never have buttermilk on hand, so used the old standby of vinegar in half and half (and added one egg), I like it better, it is very viscous and sticky. AND I added a 1/4 cup of cornstarch to the flour mixture. Super crispy!
The last time I made this, I did 10 lbs. of chicken thighs! I only fried for 10 - 11 minutes, as I didn't want super dark chicken, then put in a 325 oven for about 15 minutes to finish. This recipe feeds a crowd and everyone is shaking their heads in amazement.
Thanks to the fellow reviewers for tips on the oil heat (not too hot), and to make sure to rest the chicken after breading, those two hints make all of the difference. Last tip for people fairly new to frying (me)...make sure to pat off the excess flour so it doesn't bubble up and over!
","datePublished":"2017-05-12"}],"video":{"@type":"VideoObject","name":"Tyler's Brined Fried Chicken","description":"Ina and Tyler join forces to make his signature brined and fried chicken.","duration":"PT0H3M37S","thumbnailUrl":"https://food.fnr.sndimg.com/content/dam/images/food/video/0/02/021/0214/0214181.jpg.rend.hgtvcom.406.229.suffix/1479691149168.jpeg","contentUrl":"https://www.foodnetwork.com/videos/tylers-brined-fried-chicken-0214181","embedUrl":"http://link.theplatform.com/s/ip77QC/aBbk6EinqhXz?&format=SMIL&MBR=true","uploadDate":"2019-06-24T10:46:07.158-04:00"},"recipeCuisine":"american","recipeCategory":"side-dish"}
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Step 1
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
Step 2
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
Step 3
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
Step 4
Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
Step 5
Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.