Many years ago, when we still lived in California, I made a Tyler Florence recipe for fried chicken, that called for adding herbs and garlic to the oil before frying the chicken, and it was so good, I still remember it, all these years later. So when I returned from my latest California trip inspired by the updated Southern dishes at Fremont Diner with a hankering for Fried Chicken, I started by looking for that recipe. The result of discovering that Florence actually has MANY published recipes on the subject (and of course, so do many other cooks) is my own version, this Seriously Good Extra Crispy Fried Chicken for my Updated Southern Supper. I have culled through probably 100 recipes to figure out what exactly I like best in fried chicken. This recipe is all about flavorful tender meat, a spice-ful, but not spicy crispy crust as well as a method for making this recipe useful for a dinner party. My Seriously Good Extra Crispy Fried Chicken is written with entertaining in mind and I’ve got techniques you can use so that the chicken is ready to go and you’re out of the kitchen and at your own party. … Continue reading →