Classic Fried Chicken Recipe with Bobby Flay | Throwdown With Bobby Flay

If you've never made fried chicken at home before, here's your next weekend project! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2H8MN4l Chef Bobby Flay is on a secret mission: To challenge the absolute masters in different kinds of cooking. In each episode, one of these cooks thinks Food Network is shooting their profile for a show. What they don't know is that Bobby is going to drop in for a surprise visit and challenge them to an unexpected cook-off. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic Fried Chicken RECIPE COURTESY OF BOBBY FLAY Level: Intermediate Total: 5 hr 40 min Prep: 15 min Inactive: 5 hr Cook: 25 min Yield: 4 servings Ingredients Marinade: 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 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 Directions 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. https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflay Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThrowdownWithBobbyFlay #BobbyFlay #FoodNetwork #ClassicFriedChicken Classic Fried Chicken Recipe with Bobby Flay | Throwdown With Bobby Flay | Food Network https://youtu.be/t21LuccRiyc