Not a fact, but you made it fun. Frank's recipe just might get me to try making fried chicken again. Last time was a schmozzle, someone else's shallow fry fried chicken. Never again.
“Chef Frank, we need a fried chicken video” “Perfect! Let me start raising my chickens in my hand built coops fed only with grain I planted and grew with sunlight that I harnessed and keep in jars” LOVE YOU CHEF FRANK! Never change!
I remember watching Chef Frank's early video on Epicurious and remember him being rather stern and monotonous. Thesedays he's much more talkative and warm. One thing never change is how informative and methodical he is, yet, his cooking is very approachable.
I love chef frank and even with this basic recipe you should add the same seasoning you put in the marinade in the flour as well add msg to it and sprinkle a little salt when it comes out the oil but everyone knows the dark meat is better
Last week I tried making fried chicken, it was a hit and miss on several things. But after watching this video I"m excited to put it all together tomorrow. Thanks for making the process even clearer. I LOOOOOVE Fried Chicken.
He did an amazing job here. The only thing I think he could’ve improved is taking a little bit of the leftover buttermilk brine (1/8 cup) and lightly drizzled that into the dredge mix so there were more craggly bits. But that’s just me.
Something Ethan Cheblowski discovered is that wet chicken = dredge/batter that can't hold. *dry out the chicken beforehand* with paper towels, salt, and a little fridge time and the fried bits will hold on, tight.
This was the best crust on my fried chicken ever. Surprisingly, I came here AFTER already making my brine, and it was spot on to yours: buttermilk and hot sauce and seasoning. Thanks for the great dredging tip!
I love this video! I brine the chicken THEN soak it in butter milk. Doing them together saves so much time. Also I love the combo of flavors. I think I’d add different spices (like paprika) in the flour mix. Also I never thought about double dredging but that makes SO MUCH sense. Also I love that you deep fried it in a shallow cast iron pan. That saves a lot of oil!
Okay, I was able to figure out that he used 4 cups (1qt) of buttermilk and 1/4 cup of hot sauce, but how much garlic powder, mustard powder, and salt? I tried eyeballing it and I think I used way too much...
Lovely video as usual, one ask please: when a temp or measurement is mentioned can you add a caption with metric equivalents? No idea what temps in F are and it really breaks a flow to have to pause and convert :(
@6:18 I have only a minor disagreement here. In some rare cases water can get super heated to above boiling and then flash into steam. If you have a pan of oil that seems like it should be way hot enough to boil water out of food be careful. Frying in new grapeseed oil has given very unexpected results a few times.
I never cared much for chicken in a hard shell. Best chicken ever was pre-Pepsico KFC. Back when they used the TRUE original recipe, that stuff reigned king.
This is how I make mine, though my crust is always bland...so I guess I'm not adding enough salt there. I'll try a lot more, like a Frank amount more, next time and see if it improves.
Dumb question… how does the brine make it more juicy? When I smoke salmon, I use a brine on the fish to pull the moisture out of it before smoking. Guess I’m just a little confused on if brines pull moisture out of meat or make it more moist
Juicyness and tenderness is what a brine is for. You don't pull moisture out by brining, you infuse moisture and seasoning IN. The meat soaks up the brine in its own way which leads to a juicier and more tender piece of meat.
depends on what you use for the brine and how much chicken youre making, i usually use a cup or 2 of pickle juice and a cup of whole milk instead of buttermilk but if you are using buttermilk i would buy either a quart or a pint depending on how much chicken you are making and the hot sauce is up to you. pickle juice and hot sauce both have vinegar that really helps break down the muscle fibers in the chicken which makes it juicy, the acidity of the buttermilk does that as well which is why i use pickle juice for acidity and whole milk to make the brine a bit thicker which helps the dry flour stick better, and i can still add either hot sauce or spicy seasonings to the brine to give it a kick.
We strain our oil through a seive lined with unbleached paper towels. After multiple cooking cycles the oil will get too dark and thats when we replace it.
Fun fact : this chicken willfully gave its life when it found out that Frank was doing the cooking.
is that a compliment or an insult? I can't tell
@@reinkengen5237 Compliment. Frank is an artist and a genius!
Not a fact, but you made it fun. Frank's recipe just might get me to try making fried chicken again. Last time was a schmozzle, someone else's shallow fry fried chicken. Never again.
Wow really? Thats amazing
Cool story bro.
Fun Fact: your mom is a hole.
It's always a great day when Frank is cooking
His restaurant quality pork chop vid takes the chop to another level! I'm keen to see what else he's got.
That is the nicest thing I've ever heard anyone say on any platform😊
“Chef Frank, we need a fried chicken video”
“Perfect! Let me start raising my chickens in my hand built coops fed only with grain I planted and grew with sunlight that I harnessed and keep in jars”
LOVE YOU CHEF FRANK! Never change!
LMAO this is a basic AF fried chicken recipe that barely takes any time.
Yum! ❤ I add in a little marjoram to my flour mixture with a couple other things. My great grandma’s cast iron is calling me to fry some up!
@@babyhuey6342 If you watch the older videos you will get the joke 😂
This might be the most important recipe presented on youtube in a generation.
Yall had me in a chokehold during the pandemic
Kinky
me: lets see this recipe im hungry
Frank: so youll be able to eat this in 3 days maybe
I remember watching Chef Frank's early video on Epicurious and remember him being rather stern and monotonous. Thesedays he's much more talkative and warm. One thing never change is how informative and methodical he is, yet, his cooking is very approachable.
I love your comment. Also I believe he’s a genius tbh, he just has that vibe to him that he knows exactly what the heck he’s doing
"It's fried chicken....I love fried chicken!"
Reminds me of my granny’s fried chicken in the cast iron! Beautiful 🥲
Frank's 101 videos are always fun and informative... Keep 'em comin'.
I love chef frank and even with this basic recipe you should add the same seasoning you put in the marinade in the flour as well add msg to it and sprinkle a little salt when it comes out the oil but everyone knows the dark meat is better
Why would you add msg to your own food. I thought that was for restaurants/takeaways to hook their victims. Can't stand it personally
Thanks for an excellent fried chicken recipe that avoids double frying! Finally something for real people
Where the f is the recip
@@kevcole3333 just watch the video and write down what he says. This is more of a technique than a recipe. There's a lot of room for interpretation.
If you want burnt chicken exterior!! 😂
Last week I tried making fried chicken, it was a hit and miss on several things. But after watching this video I"m excited to put it all together tomorrow.
Thanks for making the process even clearer. I LOOOOOVE Fried Chicken.
YES!!!! Thanks for the great video Chef Frank!!!!
Chef Proto...the perfect name for the foremost chicken fryer out there.
"Chicken needs to brine for 12 hours!"
°me up at 5am brining chicken°
I literally thought about making fried chicken yesterday and you guys made a whole episode for me?? Thank you!!
Thanks chef Frank. Pure gold!
Frank posts a video, I watch it. Simple as that.
So simple to understand I always pay attention on on infor before I do the steps I give two thumbs up. 😊😊😊😊😊😊😊😊.
He did an amazing job here. The only thing I think he could’ve improved is taking a little bit of the leftover buttermilk brine (1/8 cup) and lightly drizzled that into the dredge mix so there were more craggly bits. But that’s just me.
I appreciate you explaining things Frank. It helps somehow.
Ty
Nothing better than Chef Frank and fried chicken!!!
“Yes Frank” we all said in unison
Something Ethan Cheblowski discovered is that wet chicken = dredge/batter that can't hold. *dry out the chicken beforehand* with paper towels, salt, and a little fridge time and the fried bits will hold on, tight.
I'm absolutely positive Ethan wasn't the first person to discover that.
I love Chef Frank!!!!!
I try all your recipes and like a real geek I am super excited to try this one on Saturday...plz do more vids cuz we love them.
This was the best crust on my fried chicken ever. Surprisingly, I came here AFTER already making my brine, and it was spot on to yours: buttermilk and hot sauce and seasoning. Thanks for the great dredging tip!
As a southerner, I fully endorse this method. I’ll definitely try this recipe. 👍
We love Frank!!!
😂❤❤❤ That Crunch makes us smiiiiile !!
I'm gonna make this next week, thanks!
tell me how it goes!:)
How did it go?
It went well thanks guys!
Is there a link to this recipe?
This guy does not miss! I have made every recipe of his on here, every single one chefs kiss 😘👌
its a a little brown, some people might say its burnt, but for a single frying technique for me that is perfect
There’s a place in town that debones their chicken before frying. I love it. Turns out very well.
Well explained chef keep sharing ❤❤❤
I love this video! I brine the chicken THEN soak it in butter milk. Doing them together saves so much time. Also I love the combo of flavors. I think I’d add different spices (like paprika) in the flour mix. Also I never thought about double dredging but that makes SO MUCH sense. Also I love that you deep fried it in a shallow cast iron pan. That saves a lot of oil!
Okay, I was able to figure out that he used 4 cups (1qt) of buttermilk and 1/4 cup of hot sauce, but how much garlic powder, mustard powder, and salt? I tried eyeballing it and I think I used way too much...
Stellar. I normally buy boneless chicken thighs anyway as they as so forgiving on the BBQ. I can do this one... thanks.
Thanks for sharing this recipe, looks delicious & crispy
Yeah I will be doing this soon
Looks amazing! Thx for sharing, I hope to try this one very soon! ❤
Looks delicious
Give us the exact measurements of all the ingredients
Cook with your gut
Lovely video as usual, one ask please: when a temp or measurement is mentioned can you add a caption with metric equivalents? No idea what temps in F are and it really breaks a flow to have to pause and convert :(
Would like to try some of Chef Proto’s food. Wonder if he has a restaurant or offerers tastings at his culinary school
It's been a LONG time since Proto delivered...
@6:18 I have only a minor disagreement here. In some rare cases water can get super heated to above boiling and then flash into steam. If you have a pan of oil that seems like it should be way hot enough to boil water out of food be careful. Frying in new grapeseed oil has given very unexpected results a few times.
Everyone has different ways of cooking fried chicken but I may try to cook Frank's method one day
Badia Roasted Garlic Powder 👋 Outstanding tutorial as always!
Chicken thighs definitely the new meta 🙏🏾🙏🏾🙏🏾
Surprised. Usually Proto goes a bit bougie for my means/time contraints. This is completely practical.
What are the correct measurements?
Where’s the amount of all the ingredients?
Yep. Definitely making this! Watch out chickens!
Thank you, Frank!
I love fried chicken 🐔🐓Thank you. I hope I will meet this chef to try his chicken one day.
What is the ratio of flour in the dredge
4:38 I never worry, frank. I NEVER worry...
I never cared much for chicken in a hard shell. Best chicken ever was pre-Pepsico KFC. Back when they used the TRUE original recipe, that stuff reigned king.
😅😅 , double-bite super crispy fried chicken!...😍😋😋
Is there a link to a recipe with ingredient amounts?
how about a little dill pickle juice to sprinkle over or dip into?
Potato or cornstarch makes perfect chicken when added to that flour
Ghee is the best thing to fry chicken in
If I don't do dairy, what liquid could I use as a brine to get such delish looking chicken?
pickle juice
@@nawawie4159this. It’s what lots of places do in place of buttermilk.
@@nawawie4159 oh wow, I'd never have thought, thanks.
Recipe available?
Has anyone tried this and figure out the measurements?
I saving this one!
This is how I make mine, though my crust is always bland...so I guess I'm not adding enough salt there. I'll try a lot more, like a Frank amount more, next time and see if it improves.
It’s the flour you use. Use 2/3 strong bread type four and 1/3 corn meal.
@@MrDrivingFaster Thanks!
@@MrDrivingFaster Yeah, thanks. I'm developing my fried chicken recipe and trying new tips helps
0:54 my mom is malding at me when i'm making fried chicken with boneless thighs because it's hard
Very simple
Lard is the best choice for frying chicken.
Dumb question… how does the brine make it more juicy? When I smoke salmon, I use a brine on the fish to pull the moisture out of it before smoking. Guess I’m just a little confused on if brines pull moisture out of meat or make it more moist
Juicyness and tenderness is what a brine is for. You don't pull moisture out by brining, you infuse moisture and seasoning IN. The meat soaks up the brine in its own way which leads to a juicier and more tender piece of meat.
Hey, epicurious? This is your newest video, and it was ten days ago. That isn't like you. Everything okay?
Great recipe 👍
This recipe came out great! Thank you.
Bring the rack over the pan so the grease doesn't drip. 💝
I use different spices, but the buttermilk double dredge is the way to go@ Kosher chickens here so no need to brine overnight,
I prefer 1/3 potato starch to 2/3 ap flour. But, to each their own.
Fun fact: No chickens were harmed during this...oh wait.
Boneless ,skinless chicken does make excellent nuggets or fingers in my kitchen 😊
I'm surprised you don't use paprika in the flour mix
What do you do with the oil after?
if its not too dark, i reuse it if i wanna make fries with my chicken, if it is dark, i have a compost section near my garden i dump it into the soil.
Filter it through a coffee filter and reuse it.
A recipe would be nice. Or at least a mention of amounts used.
KFC and Popeyes despise this video. It angers them to no end. well done!
0:40 boning chicken lol
4:39 😳 pause
lemme guess you’re twelve
This is the proper method, but there are Chefy secrets that weren’t mentioned.
I can’t get buttermilk in my country😢
Add pickle juice to sum milk
Recipe saved!!! 😮😊❤
What recipe? I have no idea how much of the dry ingredients are used in the brine, and then in the flour dredge.
Now I don't want bones in any of my fried chickens!
My mom said I was born with my boning knife in hand believe it or not -Just Saiyan!
Epicurious? Is everything okay? You don't seem to come out with videos as often. I'm missing you.
What are the measurements for the brine
depends on what you use for the brine and how much chicken youre making, i usually use a cup or 2 of pickle juice and a cup of whole milk instead of buttermilk but if you are using buttermilk i would buy either a quart or a pint depending on how much chicken you are making and the hot sauce is up to you. pickle juice and hot sauce both have vinegar that really helps break down the muscle fibers in the chicken which makes it juicy, the acidity of the buttermilk does that as well which is why i use pickle juice for acidity and whole milk to make the brine a bit thicker which helps the dry flour stick better, and i can still add either hot sauce or spicy seasonings to the brine to give it a kick.
Buttermilk makes chicken darker when frying
anybody else who's saliva was dripping the entire time this was going on? haha
what do you do with the Oil afterwords ?
Filter it through a coffee filter and reuse it.
We strain our oil through a seive lined with unbleached paper towels. After multiple cooking cycles the oil will get too dark and thats when we replace it.
This looks amazing and sounds really simple to make, for sure I will be giving it a try. Thank you Chef 👍