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Tyler Florence's 9 Favorite Restaurants Around the World

Tyler Florence's 9 Favorite Restaurants Around the World


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Chef Tyler Florence dishes about his favorite places to dine across the globe

Between managing his San Francisco flagship restaurant Wayfare Tavern, cultivating his personal brand of wine and cooking ware, and hosting television series, such as Food 911, How to Boil Water, Tyler's Ultimate, and The Great Food Truck Race, Chef Tyler Florence is decorated with enough culinary accolades to make him a fixture in the food world.

See Tyler Florence's 9 Favorite Restaurants Around the World Slideshow

With his experience cooking and working alongside the world's most talented and celebrated chefs, Florence has dined on countless delightful dishes from the most delicious destinations across the globe.

The Daily Meal recently caught up with Florence to find out which restaurants serve up the Food Network veteran's favorite flavors.

From bistro-style fare in Paris to tasty tuna tartare in Miami, Florence dishes out his nine favorites spots to grab a mouth-watering meal around the world. Whether snacking on a simple slice of pizza or sitting down to a multi-course meal in a five star restaurant, what pleases Florence's palette the most is quality.

“I believe that quality should always shine above everything else,” said Florence.

Check out the Tyler Florence’s 9 favorite restaurants around the world slideshow to discover which restaurants shine above all.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.


Tyler Florence gives his family fried-chicken recipe a California re-do

3 of 14 Wayfare Tavern's innovative take on fried chicken is well seasoned with onion and garlic powders, salt and a bit of rice flour, which ensures a crisp crust. Randi Lynn Beach/Freelance Show More Show Less

4 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

5 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

6 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

7 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

8 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

9 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

10 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

11 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

12 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

13 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

14 of 14 This is Tyler Florence's fried chicken photographed at Amy Machnak's home in San Francisco Calif., Wednesday June 17, 2015. Randi Lynn Beach/Freelance Show More Show Less

Maybe it's the years of television appearances, but Tyler Florence comes across as an irresistibly likable guy.

He's a seasoned professional in the art of appearing totally laid back while simultaneously making business ventures that have turned him into a household name, with the restaurants, cookbooks, Food Network shows, Costco food line and baby-food company to show for it.

The South Carolina native moved from New York to Northern California in 2007 to be closer to his wife's family. Life there suited him, and the bounty that he discovered - locally made cheeses, outrageously good vegetables and fruit all year round - only deepened his simple-is-best approach to food and cooking.

It's a philosophy that's evident at his San Francisco restaurant, Wayfare Tavern. The menu has enough familiar dishes that it avoids challenging the businessmen and tourists who, hoping to catch a glimpse of Florence, crowd the space nightly.

The mainstays include deviled eggs, a righteous burger, creamed spinach and towering wedges of coconut layer cake. But the ingredients are good and sourced locally, and Florence is relentlessly curious.

He tinkers with even the most straightforward, time-honored dishes, improving them through innovation and experimentation.

His fried chicken is an example. Florence recently posted a photo of it on his Instagram feed, noting that the restaurant had served 148 orders of it on a recent Wednesday.

Its popularity is no surprise. The generously seasoned flour dredge is based on his grandmother's ("Hers was so well seasoned the flour looked brown," he recalls) and includes onion and garlic powders, a good amount of salt and a small amount of rice flour, which ensures a crisp crust.

It's just as good eaten at room temperature as it is when it's hot.

At Wayfare Tavern, the kitchen first cooks the chicken sous vide, then soaks the pieces in buttermilk before dredging and frying to order. The initial slow cooking keeps the chicken exceptionally juicy and cuts the frying time to about six minutes instead of the 20 or so it would take if you started with raw chicken.

Knowing that sous vide cooking isn't part of most home cooks' tool kits, Florence developed a home hack: slow-roasting the whole chicken at 200 degrees, then cutting it into pieces and soaking it in buttermilk and finally dredging and frying.

He rubs the chicken with fresh sage, thyme, rosemary, bay and garlic before it roasts, then infuses the frying oil with more of the same herbs, frying whole sprigs, leaves and cloves.

Florence piles the fried chicken on a wooden cutting board, crowns it with a wreath of fried herbs and garlic, and leans lemon wedges against the stack. He flashes that winning Florence grin as he presents the craggy, golden chicken.

Like Florence himself, it's hard to resist its charms.

Wayfare Tavern's Fried Chicken

1½ tablespoons fresh rosemary leaves plus 4 sprigs

1½ tablespoons minced fresh thyme plus 4 sprigs

1½ tablespoons minced fresh sage plus 4 sprigs

10 bay leaves: 5 minced, 5 left whole

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 (3- to 3½-pound) organic chickens

1 tablespoon hot sauce (Crystal or Tabasco)

1 gallon grapeseed or canola oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Flaky sea salt, for serving

2 lemons, cut into wedges, for serving

Instructions to roast the chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked three-quarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil transfer to a paper-towel-lined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instant-read thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.