Bobby Flays Fried Chicken With Tabasco Honey Food

FRIED CHICKEN WITH ANCHO HONEY

Steps:

• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
• Whisk all ingredients together in a bowl. Season with salt, to taste.

FRIED CHICKEN

Steps:

• In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
• Yield: 4 to 6 servings

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

BOBBY FLAY'S FRIED CHICKEN WITH TABASCO HONEY

Steps:

• To prepare the chicken, whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de árbol powder in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Stir the flour, garlic and onion powders, paprika, and cayenne together in a large bowl. Divide the flour mixture between 2 shallow platters and season generously with salt and pepper. Pour the remaining 2 cups buttermilk into a bowl. Drain the chicken in a colander and pat it dry. Dredge the pieces, a few at a time, in the flour mixture and pat off any excess. Then dip in the buttermilk and allow the excess to drain off. Dredge the pieces in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet and set aside while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet. Put the skillet over medium-high heat and heat the oil to 375°F on a deep-frying thermometer. Working in batches, add a few chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain. Serve on a platter, drizzled with Tabasco Honey and garnished with parsley.
• Tabasco Honey
• Whisk together the honey, Tabasco, and salt to taste in a bowl. Serve with the chicken.

FRIED CHICKEN

Steps:

• Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put the flour into a plastic bag. While the pieces are still very wet, place them 1 at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.
• When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired "browness" you prefer. Turn often.
• It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken cooks much faster than meat with the bone in. Place the fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about 7 to 10 minutes after you remove from the pan.

BOBBY FLAY THROWDOWN FRIED CHICKEN W/ANCHO HONEY

Steps:

• 1.5Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.