Fried Chicken Recipe From Michelle Bernstein

We are back with famed Miami chef Michelle Bernstein, and she has

kindly shared her recipe for fried chicken that is featured at her

restaurants, Michelle Bernstein at the Omphoy in Palm Beach and Michy's

in Miami. If you can never have too much of a good thing, then make

sure to check out Michy's for its Wednesday-night all-you-care-to-eat

fried chicken feast.  

If you missed our interview

with Bernstein, click

here to see day one and here for day two.   

Michy's Fried Chicken
Serves 4

Ingredients:1 small chicken, approx. 2-3 lbs, broken

down into 10 pieces, breast cut in half

1/2 gallon buttermilk 

Tbsp thyme leaves 

1 Tbsp tarragon leaves 
6 cloves


2 shallots 
1 Tbsp fennel seed
1 Tbsp

mustard seed 

1/2 tsp ground black pepper 

  • Add

    all ingredients -- except the chicken -- in a blender and purée until

    smooth. Place chicken in a Ziplock bag with marinade and

    refrigerate overnight.

  • Fill a medium-sized sauce pot with

    enough of your favorite oil for frying; bring the oil to 350 degrees.

  • There

    are two ways to prep the chicken for frying:

  • Standard

    Prep: Remove the chicken from the marinade and roll pieces in

    all-purpose flour and carefully place in oil

  • OR
  • Extra

    Crispy: Remove chicken from the marinade but reserve the liquid. Roll the chicken in all-purpose flour, return to the marinade and roll

    in the flour again. Place chicken in the oil, carefully.

  • Cook

    in frying oil 7-8 minutes or until golden brown and cooked all the way


  • Tip to check for doneness: Poke a paring knife into

    the chicken close to the bone, then lightly place the flat side of the

    knife to your chin. If it is hot to the touch, the chicken is cooked.

  • To

    serve: Season the chicken with salt and pepper and serve with honey and

    Tabasco on the side.  

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Lyndsay Anderson
Contact: Lyndsay Anderson