Bobby Flay Fried Chicken Recipe

This Bobby Flay Fried Chicken Recipe is a crispy and spicy recipe, which is made with tangy buttermilk and smoky chile de arbol powder. It’s a classic comfort food, ready in about 5 hours (including marinating time).

Bobby Flay Fried Chicken Recipe Ingredients

• 1-quart buttermilk, plus 2 cups
• Kosher salt and freshly ground pepper
• 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
• 2 chickens (3 to 4 pounds each), each cut up into 8 pieces
• 4 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• Peanut oil, for deep-frying

How To Make Bobby Flay Fried Chicken Recipe

1. Make the marinade: In a large bowl, whisk together 1 quart of buttermilk, 2 tablespoons of salt, 2 teaspoons of chile de arbol powder (or hot sauce), and a generous amount of pepper.
2. Marinate the chicken: Add the chicken pieces to the bowl, turning to coat them well. Cover and refrigerate for at least 4 hours, or preferably overnight. This step tenderizes the meat and infuses flavor.
3. Set up the dredging station: Place the remaining 2 cups of buttermilk in a separate bowl. In a large bowl, combine the flour, garlic powder, onion powder, sweet paprika, and the remaining 2 teaspoons of chile de arbol powder (or cayenne). Divide this flour mixture between 2 shallow platters. Season the flour generously with salt and pepper.
4. Double dip the chicken: Drain the chicken from the marinade and pat it dry. Dredge each piece in the first platter of flour mixture, patting off the excess. Dip the chicken into the bowl of fresh buttermilk, allow the excess to drain off, and then dredge it again in the second platter of flour mixture. Press the flour into the chicken to ensure a thick coating.
5. Heat the oil: Heat about 3 inches of peanut oil in a deep cast iron skillet or Dutch oven until it reaches 375°F.
6. Fry until golden: Working in batches to avoid overcrowding, carefully place the chicken pieces into the hot oil. Fry, turning occasionally, until the chicken is deep golden brown and cooked through, about 20 minutes.
7. Drain and serve: Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps it crispier than paper towels). Repeat with the remaining pieces. Serve hot.

Recipe Tips

• Why Double Dredge? dipping the chicken in flour, then buttermilk, then flour again creates that signature thick, craggy crust that shatters when you bite into it. Using two separate platters prevents the flour from getting clumpy too fast.
• What is Chile de Arbol? This is a small Mexican chili pepper that provides a clean, sharp heat. If you cannot find the powder, Cayenne pepper is a suitable substitute, though Chile de Arbol has a slightly smokier, nuttier profile.
• Oil Temperature: Maintaining the oil temperature at 375°F is crucial. If it drops too low, the chicken will absorb the oil and become greasy. If it’s too high, the outside will burn before the inside is cooked.
• Use a Wire Rack: Never drain fried chicken on paper towels. The steam gets trapped between the chicken and the towel, making the bottom soggy. A wire rack allows air to circulate, keeping the crust crisp.

What To Serve With Bobby Flay Fried Chicken

This spicy, crunchy chicken pairs best with cooling or starchy sides.

• Coleslaw: A creamy slaw helps cool down the heat from the chile powder.
• Biscuits: Flaky buttermilk biscuits with honey butter.
• Mashed Potatoes: A classic pairing for comfort food.
• Macaroni and Cheese: The creaminess balances the crunch.

How To Store Bobby Flay Fried Chicken Recipe

• Refrigerate: Store leftover chicken in an airtight container lined with a paper towel to absorb excess moisture. It will keep for 3-4 days.
• Reheat: Do not microwave. To restore the crunch, place the chicken on a wire rack on a baking sheet and heat in a 375°F oven (or air fryer) for 10-15 minutes.
• Freeze: You can freeze the fried chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating in the oven.

Bobby Flay Fried Chicken Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 140mg
• Sodium: 1100mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 2g
• Protein: 40g

Nutrition information is estimated per serving (approx. 2 pieces) and varies based on oil absorption.

FAQs

Try More Recipes:

• Bobby Flay Chicken Marinade Recipe
• Bobby Flay Chicken Scarpariello Recipe
• Bobby Flay Chicken And Waffles Recipe