Alex Guarnaschelli’s Fried Chicken | Alex vs. America | Food Network

Alex’s classic Fried Chicken belongs on any table at any time! And while she loves to serve it with potato salad and lots of lemon wedges, Alex also believes "cold fried chicken, eaten standing at the door of the fridge, is one of the great American things to do in your kitchen!"
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Chicken
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 45 min (includes marinating time)
Active: 45 min
Yield: 4 to 6 servings

Ingredients

4 cups (1 quart) buttermilk
1 teaspoon cayenne pepper
Kosher salt
10 medium skinless chicken thighs
6 cups (1 1/2 quarts) canola oil, for frying
1 1/2 cups all-purpose flour
1 cup cornstarch
Lemon wedges, optional, for serving

Directions

Prepare the chicken: In a medium bowl, combine the buttermilk, cayenne and a pinch of salt, then submerge the thighs. Refrigerate for at least 4 hours and up to 8 hours.
Preheat the oven to 350 degrees F.

Get ready: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare two baking sheets, one fitted with a cooling rack and a slotted spoon.
In a large bowl, combine the flour, cornstarch and a pinch of salt. Remove the chicken from the marinade, shake off any excess and toss in the flour mix.

Fry the chicken: Gently add a few thighs to the oil and gently “swirl” the oil as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, after 5 to 7 minutes, remove them with the spoon and lay them out on the rack on the baking sheet. Season with salt. Bring the oil back up to temperature before frying more chicken. Cook the remaining chicken in batches, keeping the chicken warm on the second baking sheet in the oven. Leave the chicken in the oven for 5 to 10 minutes until it is cooked through.

Serve: Arrange the chicken on a serving platter and serve with lemon wedges, if desired.
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Alex Guarnaschelli’s Fried Chicken | Alex vs. America | Food Network

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