Tyler Florence's fried chicken

jkom51February 12, 2014

Tyler Florence lives in the SF Bay Area and his restaurants are very successful. Wayfare Tavern is famed for its fried chicken, and he's finally given up the recipe. Interestingly, he bakes it low and slow, **then** fries it!

Here is a link that might be useful: Tyler Florence's fried chicken

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dcarch7

That looks like a very amazing chicken recipe.

"Low & Slow" obviously will give the chicken unbelievable juicy texture, to go with the complex seasonings.

I see the recipe calls for 160 F internal. I would go to 150 for myself. 160 F is still tender. The problem with 150 F is you will see pink.

dcarch

    Bookmark   February 12, 2014 at 7:58PM
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kitchendetective

Do you think it would suffer if the sugar were omitted?

    Bookmark   February 13, 2014 at 11:06AM
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sushipup1

It's only 1 teaspoon of sugar for two chickens.

    Bookmark   February 13, 2014 at 1:57PM
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jkom51

>>I see the recipe calls for 160 F internal. I would go to 150 for myself. 160 F is still tender. The problem with 150 F is you will see pink. >>

Well...for those who haven't read the whole recipe, it's slow-roasted to 150F, then marinated for an hour, floured, and deep-fried to 160F. I think the marinating will take care of any potential overcooking; it's going to add a fair amount of moisture back in.

This is somewhat similar to the superb Braised Short Rib recipe from âÂÂCraft of Cookingâ by Tom Colicchio. I've been making short ribs for decades, but once I tasted these, I threw all my other short rib recipes out. I used a modification of his short rib recipe to make a homemade nacho dish that was the hit of a potluck party last year.

    Bookmark   February 13, 2014 at 2:36PM
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chase_gw

OK Jkom..gonna share? I would love the short rib/ nacho recipe

    Bookmark   February 13, 2014 at 5:11PM
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Islay_Corbel

It's going to be fried chicken tonight hahahahaha!

    Bookmark   February 14, 2014 at 2:44AM
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johnliu_gw

I'd like the short rib recipe too. Please.

Multi-layer cooking can be great. I sometimes do ribs with a layer process too. Braise (to cook to tender), then roast (to dry and crust), then fry (to coat w/ spice/sauce and crust some more).

    Bookmark   February 14, 2014 at 7:58AM
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