Bobby Flay's (Shark Restaurant) Fried Chicken
By KatKD
I have adjusted this recipe to that shown on the Kentucky Derby pre-show, 2019.
Ingredients
- Reduce quantities (1/2?) for small amount of thighs.
- 1 quart buttermilk, plus 2 cups
- Kosher salt and freshly ground pepper
- 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
- BS chicken thighs
- 4 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- panko crumbs
- Peanut oil, for deep-frying
Preparation
Step 1
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.
Drain and pat dry. Pre-heat oven to 350. Bake thighs for 10 minutes. Cool completely before proceeding.
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. Place flour in a shallow platter and season generously with salt and pepper. 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 panko crumbs. 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 10-15 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