🎥 How to make Fried Chicken | HD
Buttermilk Fried Chicken with Brown Butter Truffle Honey
Rated 5.0 stars by 1 users
Category
Classic Dish
Prep Time
45 minutes
Cook Time 🍳
45 minutes
Chef
Chef Ian/ Chef Tyler
French Laundry alum and Truffle Shuffle Founder Chef Tyler will focus on how to butcher a whole chicken. From there, he'll teach you how to fry each piece to crispy, golden brown perfection with our signature spice mix and Brown Butter Truffle Honey!
Ingredients 🍲
- 1 whole 2½ - 3 pound chicken ❄
- 1 quart buttermilk ❄
- 1 bunch rosemary ❄
- 3¾ cups Truffle Shuffle Seasoned
- Flour
- 3 garlic cloves
- Balinese Truffle Salt
- 1 jar Brown Butter Truffle Honey
- 2 quarts vegetable oil
- Cutting board
- Knife
- Large pot
- Slotted spoon
- Sheet tray with a rack
- Paper towels
- 2 large mixing bowls or Pyrex containers for breading setup
- 2 quarts vegetable oil
❄ Please keep refrigerated before class ❄
Mise En Place
Please have 2 quarts vegetable oil on hand for frying
Directions 📝
Prep 🥄
- Heat the vegetable oil in a large pot over low heat.
- Add the seasoned flour to a large mixing bowl or Pyrex container.
- Remove the chicken from its packaging and pat dry with paper towels.
- Follow along with Chef Tyler on how to butcher a whole chicken into 10 pieces.
- Make sure to pay close attention and sharpen those butchery skills with the assistance of Chef Tyler!!!
How to Cook 🍳
- Pour the buttermilk into a separate mixing bowl or Pyrex container.
- Dredge the chicken in the buttermilk and then transfer to the flour. Shake off any excess flour.
- Turn up the heat of the oil until it is hot enough to fry the chicken. Use a rosemary sprig and garlic clove to test the temperature of the oil.
- Fry the chicken in the hot oil until GBD, or Golden Brown and Delicious.
- Remove the chicken from the hot oil and season with Balinese Truffle Salt, fried rosemary, and a drizzle of that beautiful Brown Butter Truffle Honey. Enjoy!!
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