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The Ultimate Fried Chicken

The Ultimate Fried Chicken - caribbeangreenliving.com

The Ultimate Fried Chicken: Crispy Perfection with a Personal Touch

Calling all fried chicken fanatics! Get ready to ditch the takeout menus and crank up the fryer because I’m about to share the holy grail of poultry perfection: The Ultimate Fried Chicken. This recipe, a marriage of culinary legend Tyler Florence’s genius and my own secret tweak will have you channeling your inner Colonel Sanders and saying goodbye to greasy, flavorless disappointments.

Forget boring, limp skin and dry meat. This recipe delivers a double whammy of golden, crackling crispness and juicy, bursting-with-flavor chicken goodness. It’s a symphony of textures and tastes, from the citrusy tang of a lime bath to the herbaceous whisper of fresh herbs dancing in the hot oil.

But wait, there’s more! I’ve thrown in a couple of special touches to elevate this bird beyond the ordinary. A hint of smoky paprika adds a touch of intrigue to the flour coating, while a drizzle of NouBess hot and spicy sauce on the side offers a sweet-and-spicy kick that’ll have your taste buds doing the jitterbug.

raw chicken for Fried Chicken

Here’s the lowdown on the main event:

  • Citrusy marinade: Forget bland chicken! A bath in citrus juices and chicken bouillon infuses the meat with a zingy flavor that shines through even after frying.
  • Herb-infused oil: Rosemary, thyme, sage, and bay leaves dance in the hot oil, leaving behind a subtle fragrance that elevates the entire dish.
  • Double-dip for extra crunch: Pro tip: dip your chicken in flour, then egg wash, then back into the flour for a guaranteed shatteringly crisp crust.
  • The magic touch: My secret weapons? A sprinkle of smoky paprika in the flour adds a depth of flavor and the NouBess sauce will make you wonder what makes this chicken so darn good.

Ready to conquer your kitchen and impress your friends (or just indulge in a solo fried chicken feast)? Follow the recipe, crank up the tunes, and prepare to experience fried chicken nirvana.

But be warned: This recipe is dangerously addictive. Once you’ve tasted the crisp perfection of The Ultimate Fried Chicken, there’s no going back to store-bought stuff. So embrace your inner chef, get frying, and let the finger-licking fun begin!

Bonus tip: Share your fried chicken creations on social media and tag me! I’d love to see your culinary masterpieces.

Now go forth and fry, my friends!

The Ultimate Fried Chicken - caribbeangreenliving.com
The Ultimate Fried Chicken

Notes and Tips:

  • For an extra crispy coating, you can double-dip the chicken in the flour and egg wash before frying.
  • If you don’t have a deep fryer, you can use a large Dutch oven or pot. Just make sure the oil is at least 3 inches deep so that the chicken is submerged.
  • Be careful not to overcrowd the pot when frying the chicken. This will lower the oil temperature and make the chicken greasy.
  • Let the chicken rest for a few minutes before cutting into it so that the juices can redistribute.

My special touch:

Fried Chicken

I hope you enjoy this recipe!

Please let me know if you have any other questions.

The Ultimate Fried Chicken

The Ultimate Fried Chicken – original recipe from Tyler Florence and updated with a kick from NouBess hot and spicy sauce.
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course, Main Dishes
Cuisine American
Servings 6
Calories 555 kcal

Ingredients
  

  • 1 3 1/2- pound chicken cut into 10 pieces
  • 2 limes cut in halves
  • Juice of 2 lemons
  • 1 tablespoon chicken bouillon powder
  • 1 tso Noubess Original Hot and Spicy Sauce
  • peanut oil or vegetable oil for deep-frying
  • 1/4 bunch of fresh thyme
  • 2 big fresh rosemary sprigs
  • 1/4 bunch of fresh sage
  • 2 fresh bay leaves
  • 1/2 head of garlic smashed, husk still attached
  • 2 cups all-purpose flour
  • Sea salt or kosher salt and cracked black pepper
  • 4 large eggs
  • Extra-virgin olive oil
  • Lemon wedges for serving

Instructions
 

  • Cut the limes in halves and clean the chicken by rubbing and squeezing out the juice onto each chicken piece. If preferred, you may remove the skin of the pieces before cleaning. Rinse the chicken pieces and pat dry. Put them in a large bowl and set aside. In a small bowl, add the juice of the lemons, chicken bouillon and the hot pepper sauce and mix well. Pour mixture over chicken, and turning the pieces so that the lemon juice gets all through it. Let marinate for at least 1 – 2 hours.
  • Pour the oil into a large pasta pot. Add the herbs and garlic and heat over medium-high heat until the oil registers 350 degrees Fahrenheit on one of those clip-on-deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperatures.
  • Meanwhile, put the flour in a large, shallow platter and hit it with a generous seasoning of salt and pepper. Use your fingers to mix the flour with the salt and pepper and then taste; you should be able to taste the salt and pepper. Crack the eggs into a large, shallow bowl; add a drizzle of olive oil and a couple of tablespoons of water and whisk it all together with a fork.
  • When the oil reaches 350 degrees Fahrenheit, shim off the herbs and garlic with a slotted spoons; reserve. Roll the chicken pieces around in the seasoned flour until well coated. Shake off the excess, and then dunk them in the egg wash. Carefully drop chicken in the hot oil (you can cook it all at the same time) and cook for about 20 minutes, turning it with tongs every now and then to keep the color even. The chicken is done when the skin is crisp (that is if you had left the skin on) and golden brown and the chicken floats at the surface of the oil. Keep an eye on the temperature and adjust the heat to keep the temperature as even as possible.
  • When the chicken is done, take a big skimmer and remove all of the from the pot, shaking of as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked pepper, if preferred. Scatter the reserved herbs and garlic over the top. Serve hot with big lemon wedges, if preferred.

Notes

Use peanut oil or vegetable oil. The color will be different.

Nutrition

Serving: 1gramsCalories: 555kcalCarbohydrates: 35gProtein: 39gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 232mgSodium: 356mgPotassium: 423mgFiber: 2gSugar: 1gVitamin A: 414IUVitamin C: 10mgCalcium: 52mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on November 14, 2014. Revised and updated to add more content.

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