Recipes Fried Chicken with Honey Mustard 5.0 (5,821) 1 Review Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second, the fact that the chicken is roasted first, then quick-fried just before serving. By Bobby Flay Bobby Flay Instagram A chef and restaurateur, Robert William Flay is best known for his reality television appearances. Bobby Flay owns and operates several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi.His culinary identity was discovered while working as a cook at Joe Allen's in the theatre district at the age of 17. His father, who was a partner in the restaurant, had arranged the job for him. Bobby's talents impressed Joe Allen so much that he paid the young cook's tuition to The French Culinary Institute after a short time. With his debut on Food Network in 1994, Bobby has been bringing cooking tips and information about American regional cuisine to a national audience ever since. Food & Wine's Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Michael Crook Active Time: 1 hrs Total Time: 2 hrs Yield: 6 to 8 Ingredients Honey Mustard 3/4 cup Dijon mustard 3/4 cup whole-grain mustard 1/4 cup prepared horseradish 1/4 cup honey Kosher salt Black pepper Fried Chicken 1 quart plain fat-free Greek-style yogurt, divided 1 1/2 cups whole milk, divided 2 teaspoons crushed chile de arbol or crushed red pepper, divided 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 (3-pound) whole chickens, cut into 8 pieces each 3 cups canola oil, for brushing and frying 4 cups all-purpose flour 1/2 tablespoon garlic powder 1/2 tablespoon onion powder Directions Make the honey mustard In a medium bowl, whisk both mustards with the horseradish and honey and season with salt and pepper. Cover and refrigerate until well chilled, about 45 minutes. Make the chicken In a large bowl, whisk 2 cups of the yogurt with 3/4 cup of the milk, 1 teaspoon of the crushed chile, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 400°F. Remove the chicken from the marinade and rinse under cold water; discard the marinade. Pat the chicken dry and arrange on 2 large rimmed baking sheets. In a small bowl, mix the remaining 1 teaspoon of crushed chile with 2 teaspoons of salt and 1 teaspoon of pepper. Brush the chicken with oil and season with the chile salt. Bake for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part of each piece registers 145°F. Let the chicken cool slightly. Meanwhile, in a large baking dish, whisk the remaining 2 cups of yogurt and 3/4 cup of milk with 1 teaspoon of salt and a pinch of pepper. In another large baking dish, whisk the flour with 1 tablespoon of salt, 1/2 teaspoon of pepper and the garlic and onion powders. Set a rack over a baking sheet and line another baking sheet with wax paper. Working in batches, coat the chicken pieces in the yogurt, then dredge in the seasoned flour and shake off the excess. Transfer the chicken to the wax paper-lined baking sheet. In a large enameled cast-iron casserole, heat 2 inches of oil to 365°F. Add half of the chicken and fry over moderately high heat, turning, until deep golden brown and cooked through, about 7 minutes. Transfer to the rack to drain and fry the remaining chicken. Serve with Honey Mustard. Make ahead The honey mustard can be refrigerated for up to 3 days. Suggested Pairing Fruit-forward Pinot Gris is terrific with this incredibly juicy fried chicken. Rate it Print