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Tyler Florence's fried chicken

Posted by jkom51 (My Page) on
Wed, Feb 12, 14 at 15:26

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


Follow-Up Postings:

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RE: Tyler Florence's fried chicken

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


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RE: Tyler Florence's fried chicken

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


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RE: Tyler Florence's fried chicken

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


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RE: Tyler Florence's fried chicken

>>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 “Craft of Cooking” 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.


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RE: Tyler Florence's fried chicken

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


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RE: Tyler Florence's fried chicken

It's going to be fried chicken tonight hahahahaha!


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RE: Tyler Florence's fried chicken

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).


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