Bobby Flays Fried Chicken With Tabasco Honey Recipes

FRIED CHICKEN WITH ANCHO HONEY

Steps:

• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. 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 second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• 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 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
• Whisk all ingredients together in a bowl. Season with salt, to taste.

FRIED CHICKEN

Steps:

• 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.
• 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. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. 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 second plate of flour and pat off the excess. 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 20 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

CLASSIC FRIED CHICKEN

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.

FRIED CHICKEN SANDWICH

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.

GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

BOBBY FLAY'S OVEN-FRIED CHICKEN RECIPE - (4.1/5)

Steps:

• Whisk together the buttermilk, mustard, garlic and onion powders, salt and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours. Preheat oven to 400 degrees. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, mix well. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray. Working one breast at a time, remove chicken from marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, about 25 minutes.

BOBBY FLAY'S FRIED CHICKEN WITH TABASCO HONEY

Steps:

• To prepare the chicken, whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de árbol powder in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Stir the flour, garlic and onion powders, paprika, and cayenne together in a large bowl. Divide the flour mixture between 2 shallow platters and season generously with salt and pepper. Pour the remaining 2 cups buttermilk into a bowl. Drain the chicken in a colander and pat it dry. Dredge the pieces, a few at a time, in the flour mixture and pat off any excess. Then dip in the buttermilk and allow the excess to drain off. Dredge the pieces in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet and set aside while the oil heats.
• 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 skillet. Put the skillet over medium-high heat and heat the oil to 375°F on a deep-frying thermometer. Working in batches, add a few chicken pieces to the hot oil and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain. Serve on a platter, drizzled with Tabasco Honey and garnished with parsley.
• Tabasco Honey
• Whisk together the honey, Tabasco, and salt to taste in a bowl. Serve with the chicken.