You've Been Making Fried Chicken Wrong This Whole Time
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- Опубликовано: 5 июн 2024
- When it comes to making the perfect fried chicken, there are many tricks of the trade to getting it to reach that perfect golden brown crispiness. Some fried chicken aficionados have a trusty skillet, and some swear by their buttermilk beer batter that has been passed down in their family for generations. Regardless of what your secret is, all that matters at the end of the day is how it tastes.
What if we told you that you’ve been making fried chicken the wrong way all this time? You probably would say it's blasphemy, but here’s what you’ve been doing wrong all this time.
#FriedChicken #Cooking #Food
Cooking cold chicken | 0:00
Not drying the chicken well | 0:42
Not using all the chicken parts | 0:59
Not using a brine | 1:18
Flour fails | 1:38
Using a large pot | 2:14
Using the wrong oil | 2:40
Frying at the wrong temp | 3:00
Overcrowding the pan | 3:19
Not letting the chicken rest | 3:36
Draining on paper towels | 3:52
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Развлечения
What's your trick to making fried chicken?
Mashed put in yogurt
Inquisitive Tony ture
Making a trip to Popeye's.
badabingmike oh
Nothing. Im vegetarian
"You've Been Making Fried Chicken Wrong This Whole Time"
No I fucking haven't.
yes you have!!! make sure to use gasoline as oil.
lol
Once you coat your chicken in the flour, it is wise to place the chicken on a drying rack and wait 15 to 20 minutes before you fry. This step is to ensure the flour adheres to the chicken so it doesn't fall off in the oil.
Thank you
Guess she never heard of Lawrey's seasoned salt huh? I know for a fact that chicken ain't got no kinda flavor.
I flavor my chicken with lawry's and many more spices but it's soo much sodium it contains I try not cook it often anymore but these heath freaks are going to scold us regardless!!!
Everglades is good af too
Why do black people act like lawry’s is the only seasoning that exists 💀
But we been frying chicken wrong 🤦🤦😂😂😂😂😂 yea right
😂
Ever since I watched a KFC commercial and they showed their seasoned flour I always seasoned my flour for my chicken I use salt,pepper, paprika, cayenne pepper, and garlic powder my chicken comes out slammin after its fried🍗😎👍🏿💯
You can actually get a container of the 11-ish Herbs and Spices on Amazon. It's got the name of a Lazer Tag team, "99x".
@@porkypy Thanks for that great info
same with me.
@@porkypy is that a book? Or a seasoning mix?
Next up: you're breathing air wrong!
I'm fat so....lol
Next up: You're existing wrong!
SpoopyKing I'm dead 😂😂
😂 😂 😂
😂😂😂🤣😂
For trying to make this less daunting, you make it sound pretty daunting
LOL!!! XD
Hahaha
All you touch and all you see
Made me laugh 🤭
Lol!
According to youtube, I've been making EVERYTHING wrong!
Don't believe it
Right 😂
One thing us southerners knw hw to do is fry!!!!...... We will batter and deep fry everything. No lesson needed. I watched my grandma and mom fry chicken at a early age. I got it👍👍
Correction: The Scottish are the Kings of the Fryer. They invented the fried chocolate bar so..
Then why you here watching this?
If you know why are you watching a video on how to get it lol apperantly you cant
nikolas macalma exactly 😂
That part
Sesame oil for frying chicken is the most absurd thing I’ve ever heard
DalekTurtle sounds like a kitchen fire waiting to happen!
Let's not even mention the fire hazards, but sesame oil loses literally ALL of its fragrance when you try to cook it. There's no damn point lol
Not to mention how expensive sesame oil is!
Sesame oil burns very easily not for frying at all more for flavor in Chinese food.
A lot of Japanese people use partial sesame oil to fry their foods
My Grandma on my dad's side of the family made the best fried chicken. I am getting ready to turn 57. She used a wood burning stove and could control the heat better on it than Chefs today with their computer controlled ones. Always used an iron skillet. Best chicken ever.
I'm sorry but I can't listen to someone with an English accent talk about the "right way" to fry chicken...I need to hear more twang
Everyone loves fried chicken, but being from South Carolina... I'm like Whaaaaaaat1?
Exactly
Wesley Solomon Bye man 😂😂😂✌🏽
That's a black girl though. Trust me. I can tell
Racist
“Using wrong oils”
Me: wait. Hol up a second
How black people make chicken:
Seasoning
More seasoning
“MOM WE RAN OUT OF SEASONING!”
She says how easy it is and at the end she says all that hard work!
Don Christopherson lol
You can work hard at an easy job like most minimum wage jobs. I’ve done 50 hour weeks in those which were hell but the job itself was easy.
Not as hard as people make it seem, but still work especially clean up
L olll
This is the most thorough and informative chicken frying video I have seen on RUclips. Now to try it and see if it works...
I use sour cream and onion pringles mixed with flour, salt, garlic, and paprika as breading
I'm trying your recipe tonite. Sounds scrumptious. 👍
My mouth just watered from reading This
So I made chicken for first time today and I didn't have flour so I put egg white, garlic paste, chilly pepper, soy sauce, salt and corn flour.
I cut in small pieces.
It turned out good( ꈍᴗꈍ).
Does anyone here wash their chicken first before cooking it?
Rogue Ninja Rod i was thinking the same thing...
Depends on where I buy it a.k.a quality of the meat
No, you spread bacteria all over your sink when you do that.
Besides, cooking kills all the nasty stuff so there's no need.
I used to wash chicken. Then found out this is actually really bad and can increase the risk of food poisoning and bacteria. Look on the NHS website.
I definitely do. I clean then season it
Sweet jeebus, suggesting sesame oil for shallow frying! That's a kitchen fire waiting to happen or at least a lot of smoke and a deeply unpleasant result. I think you meant to say sunflower oil!
Tamika Jones sunflower oil is very popular for deep frying in the UK. Maybe not an ideal oil for fried chicken, but it doesn't have that low smoking and flashpoint that sesame oil has.
OMG!!! Someone said it. Thanks. Frying anything with such a shallow pan and oil filled to the brim is SUPER dangerous.
I think Avocado Oil would be a good choice.
Jeff Watkins plus sesame oil is way too strong, only small amounts need to be used to flavor Foods, never fry in it!
Stop It yes!
Thank you for this. Most of these I already do but wow this is helpful
Thank You picked up loads of tips going to try your way tonight.
Is there another way you are suppose to fry chicken? I thought everyone knew this! 🤷🏽♀️😂
Tell this to someone's grandma or auntie and get an ass whoopin, if you want to. Lol
Thanks for all the great tips!
Lots of great tips. Thanks!
Paprika and Turmeric are brilliant seasonings for the flour.
Another trick is use rice or corn flour, it's more crispy than regular flour
corn starch you mean
THIS WAS HILARIOUS!!!!!
Great info, thank you!
Another great tip when frying chicken it's best to season your chicken after you wash it put it back in the refrigerator the morning you are making chicken that way your chicken has time to soak up those seasonings before you coated in flour and deep fry it.
I agree
There is no wrong way of making it, the only real wrong way is either undercooking it or overcooking it.
Hey, if you like it, then there's nothing wrong with it.
Kevin Madzima Better and much less bullshit
Yes it's wrong way
Very good cooking thank you for sharing I'll try this so yummy 😋
Thank You for a great video and information. Do you cook chicken that still has the bones in them the same way? Again Thank You
Could you please explain why it is so important to dry the chicken before you submerge it in brine?
This funny lol here I thought I was really doing something wrong... 😂🤦🏽♀️ who learned something they didn’t already know...
Actually, frying in a large pot or a fryer is the best method. The chicken needs to be completely covered in oil. That helps it to fry evenly and avoid soaking up some of that oil, which is bad for your health.
It's not that you CAN'T cook in a skillet, but the chicken will likely cook unevenly and be gressy.
There is also a saying that cooking with half the piece above the surface lets air escape. This helps to prevent air pockets between the meat an the batter to form that often can result in all that annoying part when the whole crust comes of in the first bite on bigger pieces.
It just sounds like you don’t know how to pan fry chicken. Millions of people manage to successfully do this without running into any of the issues you seem to think are common.
I’m almost 70 years old and the 4th generation of fried chicken cookers….. and we’ve been doing it in cast iron skillets! People from all over claim our families southern fried chicken is the best…… EVERYBODY I ever knew fried their chicken in skillets…..
@@Noname-cn4ly Nice one old timer
Great tips & advice
After eating those chicken...
Mr. Stark, I don't feel so good.
True
The best fried chicken is fried in lard! You’re welcome. 👍🏼
Exactly
Absolutely!
I am welcome to what?
@@offramptwhat
Hahahaaaaa okayyyyyy
This was pretty helpful
These are all true! Good video! Another good trick at least when using a buttermilk brine is to double dip the chicken. Dredge once in flour, shake off excess flour, dip back in the buttermilk then dredge again. Also, before dredging in flour, take a few tablespoons of the brine and stir it into the flour to get it a little lumpy. This ensures nice pockets of crispy batter/crust on the outside. Cheers!
Crust seems to always fall off when I do this. I had to wipe the buttermilk brine off, dip in egg wash then flour mix.
What am I doing wrong?
@@annunacky4463 is your oil hot enough? Make sure you use a thermometer. Too cold of oil and that could happen
@@cheftekard7165 Thanks! If I do this style again I will make sure of temps. The crust had good integrity on its own, but came off in big pieces. It just wasn’t stuck to the bird…cheers!
Myth: Brine or marinade will soak into meat. All it does is leave a layer of seasoning on the outside. And that goes against your earlier tip of making sure that chicken is bone dry on the outside.
Care to differ with you on this. There's so much going on other than just flavoring the outside. Google bringing and select "Cooks Illustrated" Brining explained.
no ususlly chicken broth with the bones facing down into it works just fine.
Ok but I’m only using one part bc I only bought chicken drumsticks... like I didn’t use the whole chicken bc I didn’t buy it lmao
I know right?!!😂
This was very informative
I got a lot out of your video, thanks for sharing 🙏❤️🙏
If you're going to leave your chicken out to warm up I strongly recommend at least applying the flour (and salt) first. Food poisoning is more often from improper preparation rather than improper cooking. Also, killing the bacteria by cooking doesn't prevent food poisoning.
News flash, fridges are really cold and it takes a long time for cold stuff to get to room temperature. Food poisoning is not an issue unless it's out at room temperature for hours. And it needs to be many hours because I've accidentally left raw meat out at room temperature for hours and I haven't gotten sick. So I assure you food poisoning is not a risk here.
frying in lard is the best, peeps... long live lard!
Thanks for the rack advice. I think I'll go open up that chicken wings resto bar now...
Great video, spot on the way i do chicken! Being from New Mexico ,I put a little red chile powder in
the flower, gives it a kick! Pinto beans with hatch green Chile . Muy Bueno
I make fantastic fried chicken, but the thought of the clean up make it not worth the effort. Luckily there's a Popeyes 5 miles away.
Tamika Jones Of course cleaning as you go ain't rocket science but all the effort you have to put into making the food isn't worth it coming from another cook
Muhammed Malik Ain’t much effort in making fried chicken. It’s one of the easiest dishes ever.
Just prepare your meat the night before. Have it marinate if you want, and clean, and then you can go to bed knowing that tomorrow, all you'll have to do is coat it, and fry it up.
festorfamine… Europeans think Americans only eat at KFC and MacDonald's. They have no clue about Popeyes, Bojangles and all the other choices Americans have. Europeans also mix mayonnaise in their ketchup. OMG it makes you want to puke the first time you taste it. YUK !! LOL
I Keep my greese in big pickle jars until I toss them. This the prob no one solved what to do w leftover grease.
This video confirms that *_I've been making Fried Chicken the RIGHT way this whole time._* This is everything I do and so does my entire family.
Very good suggestions!!
Excellent Tips! Thanks!
So y’all not gon wash the chicken ? 🧐
Keiriyon H they don't do that 😤😷
Descartes The 4ourth 😂😂😂
You never wash chicken wtf
Descartes The 4ourth sho u rite! That’s why my grandma taught me clean as you go. If you cooking any kinda meat in her house and you ain’t rinse it you probably won’t be welcome in her kitchen. Lol.
Give it a bath, A dunk. Gotta' clean/ wash that bird.
I fried chicken the other day...I impressed myself 😉🤣
Thanks for the Tips.
Thank you very much.good
Again, us Black Folks have known these tips for YEARS! Nothing racist about my comments. The only people who are getting upset and responding negatively are the ones whose chicken comes out bloody😂😂😂😂
Don't hate ME because YOU can't cook!
Your comment reminds me, I had a friend who said he could cook chicken better than me. His wings were cooked fine, and tasted great, but I told him the thighs needed another 5 to 10 mins. He got totally defensive and started talking major shit. I still don't understand why he got so mad at me. _Blood is an obvious sign your meat is undercooked_
Black folk here, gives no fucks
reginald baldwin ROTFF right
Your ability to cook good fried chicken is because of the culture you come from, not the color of your skin.
Alia Baby You’re very racist.
I never comment. But I'm a pro cook, and a few weeks ago I made the best fried chicken I ever tasted. (Dairy free even) Wtf, the first thing that was said was, sit at room temp. WRONG. Don't sit at room temp with chicken. It's wrong and will combo a lot of bacteria. Defrost it of course, marinate/brine it of course. And that's not at room temp. So what did I do for the best fried chicken ever??? I soaked it, in a beer brine with plenty of seasoning (the brine holds the seasons the most) after a good 30+ mins. I throw it in flour (paprika and cayenne pepper were involved. Garlic and onion powders tend to burn in the oil and give it a terrible taste) after I flour it, back to the brine, then back to the flour. (Fuckin get that chicken doused in flour for an amazing crispy skin) but. The real secret
.you ready?.. like really.
Double fry it.
Chicken has one of the highest cooking temps. And if you fry it in one go, you will burn the skin before you cook the center. Look, fry it for 3-4 mins. Pull it out and rest. (The skin is still over 300 degrees!! It will continue to cook, slowly) after rested for around 5 mins or whatever (while cooking a side dish) throw it back in for another 5 mins. You won't burn the skin, have flavor, and will never over cook a chicken. I cried when I ate it... I knew I would never have such am amazing meal. Than a meal I cooked myself. Have fun, and enjoy :)
Thank you very much! I'm gonna try to make fried chicken tomorrow and this'll definitely help.
Can't say that I have ever had FC with burnt skin. Burnt coating yes, but not burnt skin. Don't like.
The worst is over cooked/Burnt BBQ chicken .
The xtra bacteria will give more flavoring, provided it is cooked 😉
spencer shear Where is the 11 herbs and spices
spencer shear h
Looks great my family love fry chicken am going to try it
I used my Wok today and tossed in some wings.... Came out delicious 😋
Lol.... this is an insult.
My mamma is about to go off.
"Daunting" *adding flour-chicken to oil on a pan.*
I use about 1 cup Frank's (or similar) hot sauce in my wet mix. The heat cooks out of it, so if you have a weak mouth, you'll still be OK. I've never needed to brine, but maybe I'll try it. Brining is not necessary, though.
Sounds like awesome legitimate tips😄
A lot of these steps can also be applied to general cooking practices like BBQing or roasting.
Always allow your protein to come to about room temp before cooking.
A drier pre-cooked product will result in a crspier evenly caramelized product in post.
A resting period in post allows for the redistribution of the juices.
All are best examples.
and before eating after you cook it
I just came here for the comments
I precook my chicken pieces in a stove top pressure cooker for about 4 minutes. Then I dip the pieces in a thin, highly seasoned water and flour batter, and deep fry them on my patio in a deep fryer. The cook quickly, are done because of the precooking, and do not singe or burn trying to get totally raw pieces or large pieces to cook through. I like to cook and enjoy this method. Works for me.
Do not waste your oil. Filter it after cooking to get the bits out of it. Cover it and it good to use again. Not more than four times.
2:57 who would even think to fry chicken in olive oil? Everybody knows that olive oil is used mainly on salads.
Although not preferred, you could use olive oil. The only thing is, it's expensive, so it's best to be used in a skillet.
No trick here just grew up ethnic hahaahaha😂
Aria'sDiaryTalk exactly lol
I'm saaaaaayyyiiiinnnnggg. I was like " I know they did not just try to have a British white lady come out here trying to school on fried chicken."
ikr, I told my kid black women are the best @ making fried chicken after I failed.
Fr fr 💯💯💯💯💯💯💯😆😆😁😆😁😆😆😁😆💯😀💯😀💯😁💯🚳🅱🎦🆗🅱😀💯😀💯🤙💯😁💯💯🚳💯😀💯😁💯😎💯🆗🅱😁💯🚳😆🅱🆗💯😀💯😁💯😁💯🆗💯😏💯 white people 😆😆😁😆🚳💯🤙🤙🤙🚳🚳🤔😛😛🤔🅰🎦😅🅰🎦🙄💯🆗😏💯🚳🆗💯🙄💯🆗🅰🎦🔞🤗🚳☠🤔🚳😠🙄☠😮🤙☠🤔😜🔞🆗🔞🚳🅰😎🔞🅱
Right lol
Nice information thank you so much
Great tips. Thanks Susan 😅
Fact: Start cooking in medium heat then switch to high heat for a perfectly cooked and crunchy fried chicken
This is genius
Sesame oil has a LOW smoking point! I have been making fried chicken for thirty years, and it’s so good people pay me to make it for events. You aren’t supposed to cook with it at all! You only season things with sesame oil! What in the hell is she talking about? Vegetable, canola, peanut, are the best, but never EVER sesame oil!
sometimes sesame oil.
Wrong. Light sesame oil has a high smoke point and can be used for deep frying. Dark sesame oil is the one not used for frying but can still be used for sautés, stir frys, sauces, flavoring.
Don’t tell me I’m cooking wrong till you’ve tasted my fried chicken.
After you dredge you should let chicken sit for 4-6 minutes to let the flour adhere. This reduces the flour from coming off the chicken. Alton Brown suggests you season the bare meat with a spice shake and just use salt & pepper in the flour. Most spices will simply burn on the flour but the spice shake is protected a bit by the flour.
Brine, not necessary. Your batter is what matters most.
Making fried chicken wrong? Let me guess you boil chicken to make fried chicken?
some people parboil chicken before frying.
First Last my mom boils the chicken before coating the chicken and frying it 😂
I have no clue why people parboil chicken. Why would you ever boil chicken unless you're making soup? Do people think boiling water is hotter than grease or an oven? Does the boiling water clean, tenderize, or add flavor? What are these people thinking?
My mom likes to boil flavors into it especially curryand. for her it helps to make sure chicken is fully cooked. she does it for French fries too.
I don't parboil chicken prior to frying but would guess this makes the bird more tender and juicy and cuts down on cooking time.
Great video!!!
Thanks for the chicken advice Mel B 🤣
It's not hard to cook, just difficult to clean up the mess. Oil splash!
Well if im hungry, theres nothing wrong dude..
IM AN ANIMAL......
Guys this takes the soul out of it 😂😂😂
Great tips!!!!
Did she say sesame oil ?
Your definitely doing if wrong if your frying chicken in sesame oil.
I have no problem frying chicken and it’s definitely not hard, and no, I have not been doing it wrong.
This is good info. basically the way I do it. Here is a little trick that really does help. After you get the flower onto the chicken place it onto a wire rack Not touching the other peaces. Let it sit for 15 -20 min. This will help the flower to stick to the chicken, then fry.
YOU'VE been making it wrong.
Im good.
I’m just here for the comments lol
Am I the only one who gets irritated by titles which say things like "you've been doing ____ wrong your entire life"? Firstly, how does the author know how I do things? Secondly, what makes them right about anything? Silly, I know....
It's infuriating. The author is making a sad attempt at establishing a superiority complex over their audience.
It is done so people (like yourself) will click on the video. Obviously it works, right?
Very true Faith!
Great advice. I've done many of the things you say don't and it was NOT tasty. Thanks I'm going to do everything you mentioned. Crossing fingers. 🤗
I agree with everything said in this presentation, with the exception of frying between 300 and 325 F. A range of 325 to 335 F is sufficient to create a great and flavorful crust.
You’re 100% correct. 300-325 is way too low and the crust will never crisp but become soggy..
I actually like the crust to be soft and slightly soggy........ I like it soft and chewy... Personals taste i suppose....
Super Man I agree
You forgot step 1:
Clean chicken with water, vinegar and lime.
Idk if your joking
@@ALJ183He's not joking.
Exactly
Girl hursh!!😂😂
They're making fried chicken look like a rocket science
1:11 smh that's not how you do it...
Don’t listen to this 🤦🏾♀️ that chicken looked dead 💀
Hahahaha lmfao ikr
At this point, I don’t even know if I’m breathing properly smh