Tyler Florence Makes His Restaurant's Famous Fried Chicken
Get the recipe below!
Posted on Sep 21, 2018 | 11:00am
Food Network Star Tyler Florence is the owner of Wayfare Tavern in San Francisco, California. He returns to The Talk to make his restaurant's famous fried chicken, a roasted corn and chipotle mayo and apple cobbler with a cider sauce!
Check out the recipes below!
WAYFARE TAVERN FRIED CHICKEN
Serves 6-8
Ingredients:
2 (3-3 1/2 lbs.) organic chickens
FOR THE ROASTING
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh sage
10 ea. fresh bay leaves
3 ea. garlic cloves
1/4 cup olive oil
6 Tbsp freshly ground black pepper
3 Tbsp kosher salt
FOR THE FRYING
1 qt. buttermilk
1 Tbsp hot sauce (we like Crystal)
1 tsp sugar
1 gallon grapeseed or canola oil
1 head garlic
4 cups all-purpose flour
1 cup rice flour
1/2 cup garlic powder
1/2 cup onion powder
1/3 cup kosher salt
1/4 cup freshly ground black pepper
Flaky sea salt
4 ea. lemons, cut into wedges
Procedure:
FOR THE ROASTING
Preheat the oven to 200 degrees.
Strip 1/3 each of each of the herbs from the tough stems, roughly chop the rosemary, thyme, sage, along with half of the bay leaves and the garlic. Set the remaining herbs aside for frying.
Mix with the olive oil and add 2 Tbsp pepper and 3 Tbsp salt.
Rub the mixture onto the birds so the herbs stick to the skin.
Place the birds on a roasting pan and into the oven.
After 2 1/2 hours, remove the chicken from the oven.
The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken should be cooked 2/3 of the way through.
Let cool enough so you can handle the chicken.
FOR THE FRYING
Break the Birds into 10 pieces: Cut off the wings, the legs, thighs, and cut the breast pieces into half (you can save the backs and carcasses for stock or another use).
In a large bowl add the buttermilk and season with the hot sauce and the sugar.
Submerge the chicken in the buttermilk and let sit for 30 minutes.
Add the grapeseed oil to a large heavy-bottomed pot making sure there is at least 3 inches of clearance over the level of oil.
Break apart the head of garlic into cloves (keeping the skin on).
Turn the heat on medium-high and add the remaining rosemary, thyme, sage, bay leaves, and garlic cloves to the oil.
As the oil heats to 375 degrees, the herbs and garlic will perfume the oil (the crisped herbs and garlic will also serve as a garnish to the dish).
When crisp, transfer the herbs and garlic to a paper towel-lined plate and reserve for garnish.
While the oil continues to heat to 375 degrees, combine the flours, garlic and onion powders, 1/3 cup of the salt, and 1/4 cup of black pepper in a large bowl and mix thoroughly.
Remove the chicken from the buttermilk (do not dry) and coat the chicken well in the flour mixture.
With the oil now at 375 and without overcrowding the pot, fry the breaded chicken in batches for 6-8 minutes until all the pieces are golden brown.
Remove the chicken to a clean kitchen cloth and season the freshly fried chicken with sea salt and freshly ground black pepper.
Use a paper bag, brown parchment paper, or a clean napkin to line the bottom of a serving platter. Pile on the chicken and serve with the crispy herbs, garlic, and fresh lemon wedges.
ROASTED CORN WITH CHIPOTLE MAYO
Serves 6-8
Ingredients:
3-4 pieces fresh corn
4 Tbps olive oil
2 Tbsp kosher salt
FOR THE MAYO
1 cup mayonnaise
1 Tbsp ground chipotle
1 tsp smoked paprika
1 tsp ground cumin
1 tsp lime juice
GARNISH
1/2 bunch fresh cilantro
2-3 ea. limes, cut into wedges
Procedure:
FOR THE CORN
Preheat oven to 400 degrees.
Rub the corn with olive oil and salt, place in a roasting pan and cook for 12-15 minutes or until the corn is starting to brown.
FOR THE MAYONNAISE
In a medium-sized mixing bowl, mix together all the ingredients for the mayo with a whisk.
PLATE UP
Place all the corn on a serving platter with a nice dollop of the chipotle mayo on top, garnish with the fresh cilantro and lime wedges.
APPLE COBBLER WITH CIDER SAUCE
Serves 6-8
Ingredients:
FOR THE FILLING
6 ea. Granny Smith apples
3/4 cup brown sugar
2 1/2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp salt
2 tsp lemon juice
FOR THE CRUST
1/4 lb. brown sugar
2 Tbsp melted butter
1/4 cup and 2 tbsp granulated sugar
1/4 cup and 2 tbsp APF
1/2 cup rolled oats
1/2 tsp cinnamon
1/2 tsp coriander
1 tsp salt
CIDER SAUCE
2 cups apple cider
2 cups water
2 cups sugar
1 pinch ground clove
1 tsp ground cinnamon
4 Tbsp cold butter
1 Tbsp lemon juice
GARNISH
Vanilla ice cream
Powdered sugar
Green apple for zesting
Procedure:
FOR THE COBBLER
Preheat oven to 350 degrees.
Mix all the filling ingredients into a bowl and place into a well-greased casserole pan 2-3 inches deep and set onto a sheet tray (this will help keep your oven clean if the sugar bubbles over).
Mix all the dry ingredients for the crust in a bowl and pour the melted butter over it. Mix by hand until you form a crumble. Top the apples in the pan with about 1 inch of the topping spread evenly from edge to edge.
Bake for about 35 minutes until golden brown.
FOR THE SAUCE
In a sauce pot, combine apple cider, sugar, water, cinnamon, clove and bring to a boil.
Once it starts to boil, turn heat down to medium-low and simmer for about 20-25 minutes until only about 2-3 cups remain in the pot.
Turn off heat and whisk in butter and lemon juice. Whisk constantly until the butter has fully melted and emulsified into the hot liquid.
Serve warm or cold.
PLATING
Place a healthy portion onto a plate or bowl and top with a scoop of ice cream, drizzling the cider sauce over it.
Dust with powdered sugar and zest of green apple.
Check out the recipes below!
WAYFARE TAVERN FRIED CHICKEN
Serves 6-8
Ingredients:
2 (3-3 1/2 lbs.) organic chickens
FOR THE ROASTING
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh sage
10 ea. fresh bay leaves
3 ea. garlic cloves
1/4 cup olive oil
6 Tbsp freshly ground black pepper
3 Tbsp kosher salt
FOR THE FRYING
1 qt. buttermilk
1 Tbsp hot sauce (we like Crystal)
1 tsp sugar
1 gallon grapeseed or canola oil
1 head garlic
4 cups all-purpose flour
1 cup rice flour
1/2 cup garlic powder
1/2 cup onion powder
1/3 cup kosher salt
1/4 cup freshly ground black pepper
Flaky sea salt
4 ea. lemons, cut into wedges
Procedure:
FOR THE ROASTING
Preheat the oven to 200 degrees.
Strip 1/3 each of each of the herbs from the tough stems, roughly chop the rosemary, thyme, sage, along with half of the bay leaves and the garlic. Set the remaining herbs aside for frying.
Mix with the olive oil and add 2 Tbsp pepper and 3 Tbsp salt.
Rub the mixture onto the birds so the herbs stick to the skin.
Place the birds on a roasting pan and into the oven.
After 2 1/2 hours, remove the chicken from the oven.
The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken should be cooked 2/3 of the way through.
Let cool enough so you can handle the chicken.
FOR THE FRYING
Break the Birds into 10 pieces: Cut off the wings, the legs, thighs, and cut the breast pieces into half (you can save the backs and carcasses for stock or another use).
In a large bowl add the buttermilk and season with the hot sauce and the sugar.
Submerge the chicken in the buttermilk and let sit for 30 minutes.
Add the grapeseed oil to a large heavy-bottomed pot making sure there is at least 3 inches of clearance over the level of oil.
Break apart the head of garlic into cloves (keeping the skin on).
Turn the heat on medium-high and add the remaining rosemary, thyme, sage, bay leaves, and garlic cloves to the oil.
As the oil heats to 375 degrees, the herbs and garlic will perfume the oil (the crisped herbs and garlic will also serve as a garnish to the dish).
When crisp, transfer the herbs and garlic to a paper towel-lined plate and reserve for garnish.
While the oil continues to heat to 375 degrees, combine the flours, garlic and onion powders, 1/3 cup of the salt, and 1/4 cup of black pepper in a large bowl and mix thoroughly.
Remove the chicken from the buttermilk (do not dry) and coat the chicken well in the flour mixture.
With the oil now at 375 and without overcrowding the pot, fry the breaded chicken in batches for 6-8 minutes until all the pieces are golden brown.
Remove the chicken to a clean kitchen cloth and season the freshly fried chicken with sea salt and freshly ground black pepper.
Use a paper bag, brown parchment paper, or a clean napkin to line the bottom of a serving platter. Pile on the chicken and serve with the crispy herbs, garlic, and fresh lemon wedges.
ROASTED CORN WITH CHIPOTLE MAYO
Serves 6-8
Ingredients:
3-4 pieces fresh corn
4 Tbps olive oil
2 Tbsp kosher salt
FOR THE MAYO
1 cup mayonnaise
1 Tbsp ground chipotle
1 tsp smoked paprika
1 tsp ground cumin
1 tsp lime juice
GARNISH
1/2 bunch fresh cilantro
2-3 ea. limes, cut into wedges
Procedure:
FOR THE CORN
Preheat oven to 400 degrees.
Rub the corn with olive oil and salt, place in a roasting pan and cook for 12-15 minutes or until the corn is starting to brown.
FOR THE MAYONNAISE
In a medium-sized mixing bowl, mix together all the ingredients for the mayo with a whisk.
PLATE UP
Place all the corn on a serving platter with a nice dollop of the chipotle mayo on top, garnish with the fresh cilantro and lime wedges.
APPLE COBBLER WITH CIDER SAUCE
Serves 6-8
Ingredients:
FOR THE FILLING
6 ea. Granny Smith apples
3/4 cup brown sugar
2 1/2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp salt
2 tsp lemon juice
FOR THE CRUST
1/4 lb. brown sugar
2 Tbsp melted butter
1/4 cup and 2 tbsp granulated sugar
1/4 cup and 2 tbsp APF
1/2 cup rolled oats
1/2 tsp cinnamon
1/2 tsp coriander
1 tsp salt
CIDER SAUCE
2 cups apple cider
2 cups water
2 cups sugar
1 pinch ground clove
1 tsp ground cinnamon
4 Tbsp cold butter
1 Tbsp lemon juice
GARNISH
Vanilla ice cream
Powdered sugar
Green apple for zesting
Procedure:
FOR THE COBBLER
Preheat oven to 350 degrees.
Mix all the filling ingredients into a bowl and place into a well-greased casserole pan 2-3 inches deep and set onto a sheet tray (this will help keep your oven clean if the sugar bubbles over).
Mix all the dry ingredients for the crust in a bowl and pour the melted butter over it. Mix by hand until you form a crumble. Top the apples in the pan with about 1 inch of the topping spread evenly from edge to edge.
Bake for about 35 minutes until golden brown.
FOR THE SAUCE
In a sauce pot, combine apple cider, sugar, water, cinnamon, clove and bring to a boil.
Once it starts to boil, turn heat down to medium-low and simmer for about 20-25 minutes until only about 2-3 cups remain in the pot.
Turn off heat and whisk in butter and lemon juice. Whisk constantly until the butter has fully melted and emulsified into the hot liquid.
Serve warm or cold.
PLATING
Place a healthy portion onto a plate or bowl and top with a scoop of ice cream, drizzling the cider sauce over it.
Dust with powdered sugar and zest of green apple.