Learn how to make crispy fried chicken at home with Alex! Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: food-network.app.link/download! Subscribe to Food Network: foodtv.com/2WXIIWZ Get the recipe: www.foodnetwork.com/recipes/alexandra-guarnaschelli/fried-chicken-in-a-basket-recipe-1952628 Fried Chicken in a Basket RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 12 hr 50 min Prep: 30 min Inactive: 12 hr Cook: 20 min Yield: 4 servings Ingredients Marinade: 2 cups buttermilk 1 cup sour cream 1/4 cup Dijon mustard 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 gallon canola oil, for deep-frying Chicken: 1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighs Kosher salt and freshly ground black pepper Coating: 2 1/2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons smoked paprika 2 teaspoon dry mustard powder 2 teaspoons garlic powder Directions Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours. Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F. Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work. Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time. Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : watch.foodnetwork.com/ Like Food Network on Facebook: www.facebook.com/FoodNetwork Follow Food Network on Instagram: www.instagram.com/foodnetwork/ Follow Food Network on Twitter: twitter.com/FoodNetwork Visit Food Network online: www.foodnetwork.com

Be the first to comment