Fried Chicken The Flay Way Food

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AIR FRYER FRIED CHICKEN



Air Fryer Fried Chicken image

Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups buttermilk
6 garlic cloves, crushed and peeled
Kosher salt and freshly ground black pepper
6 bone-in, skin-on chicken thighs (about 2 pounds)
6 chicken drumsticks (about 2 pounds)
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil cooking spray

Steps:

  • Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
  • When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
  • Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
  • Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
  • When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup prepared mayonnaise
2 tablespoons gochujang
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/4 head napa cabbage, finely shredded
1 cup chopped prepared kimchee
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
4 cups canola oil
4 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 cup unsweetened coconut milk
1 cup buttermilk
4 cloves garlic, chopped to a paste
3-inch piece fresh ginger, peeled and finely grated
Four 6-ounce boneless skinless chicken breasts, pounded to even thickness
4 buns, split, brushed with oil and toasted until lightly golden brown

Steps:

  • For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes.
  • For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined. Add the cabbage, kimchee and cilantro. Season with salt and pepper, and then toss to combine. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
  • For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F.
  • Divide the flour between 2 large shallow bowls and season each with salt and pepper. Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper. Set up your breading station: flour, milk, flour.
  • Dredge the chicken in the flour and tap off any excess. Dip in the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess. Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes. Remove to a baking sheet fitted with a baking rack. Repeat with the remaining chicken. Place in the oven to crisp up, about 5 minutes.
  • Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw, then serve.

CLASSIC FRIED CHICKEN



Classic Fried Chicken image

Provided by Bobby Flay

Time 5h40m

Yield 4 servings

Number Of Ingredients 15

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

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.

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