Crispy Fried Chicken

Recipe & Photo Credit:



  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 large eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying


  • In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
  • In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
Nutrition Facts

2 pieces: 469 calories, 14g fat (4g saturated fat), 130mg cholesterol, 1738mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 33g protein.

Maple Spice Ice Cream by Bobby Flay

maple spice ice cream.jpg


  • 1/2 vanilla bean
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup maple sugar
  • 15 whole allspice berries
  • 6 whole cloves
  • 4 cinnamon sticks
  • Small piece nutmeg
  • 1 cup pure maple syrup, grade B
  • 7 large egg yolks
  • Pinch fine sea salt
  • 2 tablespoons bourbon or dark rum (Recommended: Myers’s)
  • 1 teaspoon maple extract
  • 2 cups Walnut Brittle, chopped, recipe follows

Walnut Brittle:

  • 2 cups sugar
  • 1/2 cup water
  • Cooking spray
  • 1 cup walnuts, toasted and coarsely chopped


Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.

Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.

While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.

Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.

Transfer mixture to an ice cream machine and freeze according to the manufacturer’s instructions. Put the finished ice cream in a storage container and freeze until firm.

Once frozen, mix in walnut brittle and serve.

Walnut Brittle:

Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

Client Review: Gotham Magazine X Sephora

“We wanted to express our sincerest gratitude and appreciation for your partnership on last night’s Sephora 5th Avenue opening event, as well as the Short Hills event a few weeks back. The quality of your work and your impeccable service only enhanced the overall experience for the VIP guests in such a great way. It was, as always, a true pleasure to work with you, and we are looking forward to another successful Hamptons season that is fast approaching!

Warmest regards,


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Client Review for Wollman Rink

“Thank you again for all your help.  Everything was wonderful, as always, and our team really enjoyed the night.  One of our co-founders actually showed up for the first time in about 7 years and commented how great it all was!  Thank you again to you and the team for another success!

We look forward to another great event next year!”

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Client Review: St. Bernard’s School

“On behalf of the St. Bernard’s Great Skate Team, boys and families) thank you from the bottom of our hearts for an amazing evening for our school, children and their families. Your team really knows how to go the extra mile and flawlessly execute a party! We are so grateful to work with such an amazing crew! Thank you, thank you! We hope you have a great winter and will look forward to 2018!

Great Skate 2017 Co-Chairs”
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Client Review: Capital One

“I wanted to let you know how happy I am with how my event went. My event point of contact was absolutely wonderful. Everything from the set up through dessert was flawless. Your catering staff was unbelievably diligent, catering to my guests’ every need. They were courteous, helpful and a total joy to work with. I had numerous compliments on all of the food- but especially the fig and goat cheese salad!! I will without a doubt recommend Relish to any of my administrative partners looking for a caterer in the city. You took a big part of the stress away from running this event today. Thank you so much for helping me make this day superb!!
Capital One”

Client Review: Central Park Horse Show

“I wanted to thank you for all your help this past week; you are always a pleasure to work with and it seems that things work better and better every year! : )

I also wanted to point out how wonderful Max and Jase were to work with.  Their attention to details, customer service and communication skills made all of our last minute changes effortless.

They went above and beyond for us and we truly appreciate all of their hard work and efforts.  Another important thing that both of them showcased (which is rare) is their ability to lead their team efficiently and in a very respectful way; it seems like everyone was happy to be there!

Looking forward to working with you (as well as them) next year.

Have a great week.

Anne Caroline”