Fried Chicken with Buttermilk Cherry Tomatoes
Recipe from Tyler Florence



by 1  person


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Servings: 4
Total Time: 3 hrs  includes marinating
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Ingredients
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    1  3 - 4  pound 
    whole free-range chicken
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    2   cups 
    buttermilk
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    2   tablespoons 
    bottled hot sauce
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    3   cups 
    all-purpose flour
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    2   tablespoons 
    garlic powder
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    2   tablespoons 
    onion powder
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    2   tablespoons 
    sweet paprika
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    2   teaspoons 
    cayenne pepper
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    Kosher salt and freshly ground black pepper
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    Peanut oil, for deep-frying
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    1   bunch 
    ancho cress or other peppery lettuce
Cherry Tomatoes with Buttermilk Blue Cheese
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    1/2  cup 
    crumbled blue cheese
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    1/2  cup 
    buttermilk
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    2   tablespoons 
    extra-virgin olive oil
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    2   tablespoons 
    fresh lemon juice
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    1   bunch 
    chives (about 16 chives), chopped
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    Salt and freshly ground black pepper
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    2   cups 
    cherry tomatoes, halved lengthwise

Directions
1.
Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and a quartered breast. In a large bowl, combine buttermilk and hot sauce. Add chicken to buttermilk mixture. Cover with plastic wrap; set in the refrigerator for at least 2 hours or overnight.
2.
On a large shallow plate combine the flour, garlic powder, onion powder, paprika, and cayenne pepper until well blended; season mixture with salt and black pepper. Drain the chicken pieces and dredge them in the flour mixture, coating both sides completely. Set chicken aside while you heat the oil.
3.
Pour about 4 inches oil into a large heavy pot and heat to 375 degrees F. Working in batches, add the chicken pieces (about 3 pieces at a time). Fry about 20 minutes, until golden brown and cooked through (170 degrees F), turning the pieces once. Remove chicken from oil; drain on a kitchen towel or paper towels. Season with salt. Serve with ancho cress and Cherry Tomatoes with Buttermilk Blue Cheese dressing.
Cherry Tomatoes with Buttermilk Blue Cheese

1.
In a medium bowl combine blue cheese, buttermilk, and extra-virgin olive oil, mashing with a fork to break up the cheese. Add lemon juice and chives. Season with salt and freshly ground black pepper. Stir in cherry tomatoes.
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