Learn how to make crispy fried chicken at home with Alex!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/35JmL3aAlex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!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 in a BasketRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 12 hr 50 minPrep: 30 minInactive: 12 hrCook: 20 minYield: 4 servingsIngredientsMarinade:2 cups buttermilk1 cup sour cream1/4 cup Dijon mustard1 tablespoon kosher salt2 teaspoons freshly ground black pepper1 gallon canola oil, for deep-fryingChicken:1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighsKosher salt and freshly ground black pepperCoating:2 1/2 cups all-purpose flour1 tablespoon kosher salt2 teaspoons smoked paprika2 teaspoon dry mustard powder2 teaspoons garlic powderDirectionsMake the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #AlexsDayOff #FoodNetwork #FriedChickeninaBasketHow to Make Fried Chicken with Alex Guarnaschelli | Alex's Day Off | Food Networkhttps://youtu.be/C9ytgfUyaqs