Guy fieri’s ‘diners, drive-ins and dives’ fried chicken recipe: crave-worthy goodness
What To Know
- Dip the chicken in the buttermilk marinade, then coat it in the flour mixture.
- A crisp and tangy coleslaw adds a refreshing contrast to the richness of the fried chicken.
- A rich and savory gravy enhances the flavors of both the chicken and the sides.
Prepare to tantalize your taste buds with the legendary fried chicken recipe from culinary icon Guy Fieri. This mouthwatering creation promises a symphony of flavors, leaving you craving for more. Get ready to embark on a culinary journey that will forever change your perception of fried chicken.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 cup buttermilk
- 1/2 cup hot sauce
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
Instructions:
1. Prepare the Brine: In a large bowl, combine the buttermilk, hot sauce, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Whisk until well blended.
2. Submerge the Chicken: Immerse the chicken in the buttermilk mixture, ensuring it is completely covered. Refrigerate for at least 4 hours, or up to overnight.
3. Create the Coating: In a separate bowl, combine the flour, baking powder, salt, and black pepper. Whisk until thoroughly mixed.
4. Remove the Chicken from Brine: Remove the chicken from the buttermilk brine and discard the marinade.
5. Coat the Chicken: Dredge the chicken in the flour mixture, shaking off any excess.
6. Heat the Oil: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
7. Fry the Chicken: Carefully lower the chicken pieces into the hot oil. Cook for 12-15 minutes per side, or until golden brown and cooked through.
8. Rest and Serve: Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 5-10 minutes before serving.
Flavor Variations:
- Spicy: Add an extra 1/4 cup of hot sauce to the buttermilk marinade for a fiery kick.
- Smokey: Sprinkle smoked paprika into the flour coating for a delightful smoky flavor.
- Herbed: Mix fresh herbs, such as thyme, rosemary, or oregano, into the buttermilk marinade for an aromatic twist.
Tips for Crispy Perfection:
- Use Cold Ingredients: Cold buttermilk and chicken help create a crispier coating.
- Double-Coat the Chicken: Dip the chicken in the buttermilk marinade, then coat it in the flour mixture. Repeat this process for a thicker, crunchier crust.
- Fry in Hot Oil: The oil should be at least 350°F (175°C) for optimal crispiness.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid lowering the oil temperature.
The Secret to Guy Fieri’s Flavor:
Guy Fieri’s signature fried chicken recipe is known for its bold and flavorful taste. His secret lies in the unique blend of spices and sauces used in the buttermilk marinade and flour coating. The combination of hot sauce, Worcestershire sauce, and garlic powder creates a tantalizing balance of heat, tanginess, and savory notes.
Ultimate Accompaniments:
- Mashed Potatoes: Creamy mashed potatoes provide a smooth and comforting base for the crispy chicken.
- Coleslaw: A crisp and tangy coleslaw adds a refreshing contrast to the richness of the fried chicken.
- Gravy: A rich and savory gravy enhances the flavors of both the chicken and the sides.
Unforgettable Dining Experience:
Guy Fieri’s fried chicken recipe is not just a dish; it’s an experience that will leave a lasting impression on your taste buds. Whether you’re hosting a backyard barbecue or simply craving a weeknight indulgence, this recipe will elevate your culinary game to new heights.
Questions We Hear a Lot
Q: Can I use different parts of the chicken?
A: Yes, you can use specific parts of the chicken, such as breasts, thighs, or wings. Adjust the cooking time accordingly.
Q: How long can I keep the fried chicken?
A: Leftover fried chicken can be stored in the refrigerator for up to 3 days. Reheat in an oven or air fryer before serving.
Q: What substitutes can I use for buttermilk?
A: If you don’t have buttermilk, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
