- Why It's Never Too Early to Make Gravy
- 4 Things to Remember When Hosting a Big Party
- Bottled Umami: Blis Barrel-Aged Fish Sauce
- 5 Winter Cocktails That Will Make You Forget How Freezing It Is Outside
- The Best Way to Grill a Huge Piece of Meat
- Juice Like a Pro
- The Top 3 Reasons Food Businesses Fail
- 13 Best Bread Tips
- Brussels Sprouts: Good for More Than Powering Christmas Lights
- The 4 Things Stephanie Izard Taught Her Husband About Grilling (And The 4 Things He Taught Her About Craft Beer)
Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.
Tyler Florence is a fried chicken fanatic. "Growing up in South Carolina, I ate it at least once a week," he says. Over the course of his 20-plus-year career, the TV food star and chef and co-owner of San Francisco's Wayfare Tavern has experimented with dozens of fried-chicken recipes. At his lab in Marin County, he came up with what just might be the world's best version. "Before frying, I bake the chicken at 200 degrees for 2 1/2 hours, so it has amazing texture and flavor, and is superbly moist," he notes, adding that if the oven temperature goes above 212 degrees, the moisture starts to evaporate. Then he coats the chicken in seasoned flour, a recipe from one of his Southern grandmothers, and fries it in garlic-and-herb-infused oil. The result: chicken that's miraculously crispy and perfectly moist.
Recipe: Extra Crispy Fried Chicken