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Let’s talk fried chicken, the classic kind that’s got folks raving with a solid 4.1-star rating. This recipe isn’t your quick 15-minute meal; we’re talking a labor of love here, with a total time of 5 hours and 40 minutes. But trust me, it’s worth every minute.

Here’s what you’ll need for the marinade:

  • Buttermilk, about 3 cups of this creamy goodness
  • A couple teaspoons of sugar and kosher salt each
  • A few shakes of hot sauce (Tabasco’s the bomb)
  • And a whole chicken, cut into 8 or 10 pieces, ready to soak up all that flavor

For the batter, get ready to mix:

  • A cup each of all-purpose flour and cornstarch
  • A couple of teaspoons of baking powder and kosher salt
  • A teaspoon of freshly ground black pepper and smoked sweet paprika for that kick
  • A tiny 1/4 teaspoon of chile de arbol powder if you’re feeling spicy
  • 1 3/4 cup of cold water to bring it all together
  • And a whole lot of canola oil for frying (10 cups, no kidding)

Now, let’s get down to business:

  1. Mix that marinade in a big bowl—whisk the buttermilk, sugar, salt, and hot sauce. Dunk the chicken pieces in there, cover it up, and let it chill in the fridge. Give it at least 4 hours, or go wild and leave it overnight; just give it a turn now and then.
  2. When it’s done marinating, pat the chicken dry and let it hang out on a wire rack over a baking sheet at room temp for about 30 minutes.
  3. Whisk together all those dry ingredients for the batter, then slowly add in the water until it’s nice and smooth. Let it sit for a bit; about 15 minutes should be enough.
  4. Heat the oil in a big pot (like a Dutch oven) until it hits 350 degrees F. Coat the chicken in the batter, let the extra drip off, and gently lay it in the oil. Fry it up, keeping the oil between 300 and 325 degrees F, until it’s golden brown and cooked through, roughly 12 minutes. Drain it on paper towels, sprinkle a little fine sea salt, and then let it rest on a wire rack.

And there you have it, Bobby Flay’s famous Classic Fried Chicken, straight from the Food Network’s Throwdown. It’s a bit of a project, but hey, it’s Father’s Day, Cinco de Mayo, summer—whatever the occasion, it’s time to fry up some love. Enjoy!