Tyler Florence Shows Off Signature Dishes for End of Summer

Celebrity chef shares the art of making his perfect fried chicken and sensational sides.
3:50 | 08/28/13

Coming up in the next {{countdown}} {{countdownlbl}}

Coming up next:

{{nextVideo.title}}

{{nextVideo.description}}

Skip to this video now

Now Playing:

{{currentVideo.title}}

More information on this video
Enhanced full screen
Explore related content
Comments
Related Extras
Related Videos
Video Transcript
Transcript for Tyler Florence Shows Off Signature Dishes for End of Summer
we're back. And tyler florence, the food network show, "the great foot truck race." This morning, he's here to show off the signature dishes in a feast fit for the end of summer. I love fried chicken. This season, you've been to california and oregon. Next sunday, you're in idaho. What's been the best so far? So, it's our fourth season. And we get a chance to really take eight start-ups. Eight brand-new food concepts and flush them out. And create these new business models for people. I think that's exciting. The food truck revolution. I'm not saying the food truck race invented it or started it, but we've given it some life. I'm glad to be a part of it. The great food truck race happens and we give people a chance to have an identity and it's cool. We had frank foottas. Good stuff. We have great teams. Check it out. Doing okay, still? Everybody's fine. We start in los angeles, with my hometown, san francisco. And portland, and then idaho. You have to check it out. To chicken. When you do fried chicken, you do a couple things that make it your own, the tyler way. Involving -- you use thighs. The way a restaurant in san francisco, we're famous for our fried chicken. Our fried chicken is a little complicated. We invented a home version of this, which is really great. Instead of starting off with raw chicken, we've baked it very low and slow at 200 degrees for 2 1/2 hours. It feels like a lot of time. But you're creating a juicy and moist chicken. With the rosemary, incredible. Two chickens. And crush up rosemary, garlic and top the whole thing. You want to create a butter milk bath. You want to cut it up in pieces that's easier to cut. Butter milk, tobasco sauce. And create a bath in this whole thing. My grandmother's recipe. A little bit of onion powder. It's humid out here. You got a little zing in there. And then, the chicken, which is cooked 90% of the way through already -- you use peanut oil, right? Peanut oil, or if there's nut allergies in your family, grape seed oil is a good oil to use. We have a hot bath. This is when it turns into our own restaurant again. Herbs that go into the oil when it's cold. We take the chicken, which is cooked most of the way through already. And then, it gets dropped in. This is going to fry. Instead of frying for 20 minutes, it would cook about six minutes because it's cooked all the way through. That's -- how does it taste? Unbelievable. It will drive you crazy. This is the most delicious chicken, period. Instead of the mac and cheese side dish, you go with incredible corn and a feta cheese salad. What's on the corn? What's the secret? It's roasted. Corn out of the back of the grocery store, the farmer's market, 320 degrees for half an hour. A it wille mayonnaise and lime juice. And the delicious fried chicken. Look at that chicken. Unbelievable. Tyler florence. Get in there. It is so darn good. Go to goodmorningamerica.Com on yahoo! Thank you for being here. I think it's the best chicken. The show is great. We're going to enjoy it.

This transcript has been automatically generated and may not be 100% accurate.

{"id":20092374,"title":"Tyler Florence Shows Off Signature Dishes for End of Summer","duration":"3:50","description":"Celebrity chef shares the art of making his perfect fried chicken and sensational sides.","section":"GMA","mediaType":"Default"}