We Found the Perfect Fried Chicken Technique
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- Опубликовано: 12 июн 2024
- Join Chef Will as he reveals the secrets to making the ultimate fried chicken in our latest culinary adventure! We're back with a sizzling new episode that's all about achieving crispy, juicy perfection with fried chicken.
In this mouth-watering episode, Chef Will takes you through his exclusive recipe, blending traditional techniques with innovative twists to create the ultimate fried chicken. This isn't just any fried chicken recipe; it's a culmination of Will's extensive culinary expertise and passion for flavorful, satisfying meals.
Whether you're a fried chicken aficionado or a home cook looking to impress, this video is packed with techniques, tips, and tricks to elevate your cooking game. Chef Will's engaging style and expert knowledge make this a must-watch for anyone who loves good food.
Hit play and immerse yourself in the world of ultimate fried chicken making with Chef Will. Don't forget to like, comment, and subscribe for more delicious recipes and culinary adventures!
VIDEO CHAPTERS
00:00 - Wet Dredge
00:45 - Dry Dredge
02:28 - Second Wet Dredge
03:01 - Second Dry Dredge
03:45 - Fry
04:34 - Finished Chicken
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Хобби
I turned mine 59 times and my flat burned down. Insurance won’t pay out as I didn’t follow instructions properly. Don’t make the same mistake as me
😂
61 here...and it became stone hard. So rather overshoot it then have your flat burned down.
😂😂😂
Sry mate but that's what happens when u don't trust the science
@@justins3778sorry not sry and you not u. 👍
Turned mine 59 times and gave a piece to my dog.
RIP Benny...
Love this, thanks for the contribution guys.
Chef this is incredible. Going to try this at home this week. Thank you
Similar to my little technique the only difference (apart from the 1st dry phase in which mine is a bit simpler cornstarch, flour and riceflour) is that I marinade it in buttermilk, couple of cloves smashed garlic and hot sauce, msg and salt
Love this channel. Hope to eat at this place some day.
Yes Chef! Awesome, now I'm hungry for fried chicken! Thanks for sharing your top tips! 🙂🙂😋😋😎😎
This has become one of my favorite channels
Amazing explaination on why and what the process is.
nicely done. cool feel to the video. thanks for sharing.
Well done, Chef. The pursuit of perfection is an arduous and long one, but I just know that the end product has made the thousands of bites of chicken worth it. Proper science, this stuff.
"perfection" Something that is perfect to one, could be "Back to the drawing board" for another
We need more informational videos like this, great masterclass on fried chicken strats.
Man. Love this guy.
You guys have awesome videos.
4:06 never expected a chef at a high end restaurant say he enjoys morleys chicken wings haha
They’re vile 🤣
It's only because he's a drinker a Morleys is the only shop open at 1 in the morning.
I have to disagree, they are amazing@@johnreynolds2055
Looks Great man
master class
Colonel Crag over here knocking it out the park 🫡
Levelled up your thumbnail game here
This would be absolutely amazing in a deep, rich, sweet and hot Nashville Hot sauce.
beautiful cheffy
omgad i need this
will try it out this weekend, hope it will come out beautiful like yours......
P.S. : any recipes for pork neck? I'm out of ideas
What was the wet? Only egg mix? Is it possbile to find these recipes somewhere?
Secret recipe held in same vault as coca cola and KFC recipe.
The sriracha/dashi etc is the first dredge. He doesn't say what the second 'wet' mix is. I think he says it contains whole eggs and that's about it
We’re going to open a fried chicken shop to perfect our fried chicken.
I moved away from London 3 years ago... I miss Morley's wings every day 😢
Gorgeous
You sir, have found a new subscriber.
Trying to take on commercial fried chicken without a pressure fryer is quite a ballsy move. Props to yall for always striving for the best and sharing with us. Ive been able to share some really fantastic meals with loved ones using techniques and ideas Ive gotten from your videos. Thanks!
It's really not that hard, just takes some time and a little bit of skill. Pressure Frying makes it idiot-proof, no skill required.
Where are you at? Most chicken joints I've been to here in the states don't use commercial pressure fryers.
The only one I know that does is KFC.
@@vaguedreams All the BIG ones do. Bojangles, Popeyes, KFC, Royal Farms, Grocery Stores etc....
@@vaguedreams KFC and chic fil a the big boys
@@Mutiny960 West coast guy here that is now in small town NC, but I've worked at popeye's, church's, and kfc growing up. KFC is the only one that used a pressure fryer.
Here in my part of NC the Bojangles they don't use a pressure fryer, and neither does the Popeyes.
That's why I asked where they were. We just got a royal farms, like a couple of months ago, so I'll ask them about it.
He's definitely talking about Heston
Curious to know what you boys think of the Korean double fry method, which has been my go too for crispy chicken.
big up Morley's!!
I need to try this marinade bit b/c I was always taught not to marinade if your frying, just get the hammer out and get it thin.
WOW! Look so yummy, friend. This is the perfect fried chicken technique that I really interesting so much, friend. Thanks for your sharing👍
fried chicken goes well with sambal belibis. get your hand on that hot sauce when possible. that's how we do it in Indonesia. Anyway thanks chef for the insight.
Homie is not only invited to the cookout...he IS the cookout. Magnificent stuff, chef. 😘👌
I worked for KFC many years ago, we would do about 8 chooks ( 72 pieces) then sift the flour again. Then pressure cook it for ten minutes
Mark my words fallow is goner be a 3 star restaurant great food and a great team
What watching Fallow vids does to the brain (and I'm dead serious) : this morning I had a dream of working there, I was in charge of preparing raw chicken and filleting fish. Woke up very satisfied and with a boost of energy for the day😂
Handsome Chef 🥂😍
What does the wet dredge have in it besides the egg?
thanks for sharing these techniques. i reckon the average viewer won't go the extra mile like you do, but videos like this make us really think about the process, not just mindlessly following a recipe
I've got massive respect for the Fallow guys....they know their 💩 and explain process brilliantly in their videos.
For fried chicken, I'm sure the technique shown - starting in wet batter before tossing/aerating in a dry mix of cornflour/flour/baking powder and bicarb before going to a 2nd wet batter and then back to 2nd dry - will get great results....its a lot of effort for the home cook.
The ratios for a mixed dredge are really important using these these ingredients as well. Too much cornflour makes the crust too hard...but too much normal flour gives you a soggy coating.
The wet batter is also something I've not had great results with. Its great for fried fish but not for chicken in my experience.
After trying lots of combinations and recipes I have found that wet brining the chicken for 24 hours in buttermilk and salt/seasonings before dredging in a simple dry mix of tapioca flour, a bit of baking powder and seasonings works brilliantly for fried chicken.
I will definitely try and incorporate the extra tossing when I make it next time but using this simple dry dredge...then frying the chicken at 150 to cook it through without too much colour on the crust...before removing onto a rack to cool...then re- dredging and frying at 170 to give final crisp and colour...is easy and pretty much foolproof!
Well now I’m hungry.
There is a bit of chicken in your msg haha. By the way in sure the final result it´s amazing.✌
Chef Will: What method do you use to judge if or when your frying oil is too far gone and should not be used for more chicken frying? Is it only a matter of eyeballing it and intuition? Thanks.
Pretty much Eyeballing. If you Oil is browner than you want your chicken to be It's too damn old. At that point you Strain it to see if it makes it better. If it doesn't then throw it on the compost heap and start with new oil.
You use frying oil max twice. Don't ever ever ever use your frying oil more than twice.
@@Mutiny960Nah you don't strain and then reuse dirty oil, that's absolutely disgusting.
@@Paulstrickland01So after two batches of chicken, replace oil? That's what happens every night in busy restaurants?
@@grrinc that's correct, me personally I always use a small vessel and the one and done method with frying oils because I can make use of the fat elsewhere especially to start barbecues if I'm using lard or tallow however not everyone is like this and many places frequently strain then reuse the oil for nearly a week.
But that's how you end up with cancer. 🤙
What’s your chicken shop called and where is it mate? Would love to visit when I’m in London
How long is the wet and dry dredge good for? Cam you use the same dredge the next day or couple days later or do yoh have to toss it when gou are done?
Your flour is good for a short while as long as you don't mix cooked and uncooked meats in there but that's for home Cooking. Wet. Always replace. Always.
Add soak in picklejuice for a day. Thank me later, that's a Nashville TN hot chicken technique they do around here. Adds a layer of 'mmm I don't know what that is, but I like it'.
I can confirm that Chef will turn it precisely 60 times in the video.
Any chance on getting those recipes lads? 😊
Brilliant work here. And no BS, all proven techniques and utilising ingredients like MSG show you’ve not been fooled by the MSG hype train. Using a Dashi version of MSG is awesome as well. My stumbling block would be how a food truck would utilise this technique when they have to focus on space limitation and turnaround time. 120 turns would add at least 5 mins. Is there a food truck version possibly?
Dash is natural. MSG is the coca*ne version, and severely detrimental.
Read Dr. Russel Blaylock's book "Excitotoxins: the taste that kills". A renowned neurosurgeon of 20+ years who discovered that MSG overexcites the neurons in the brain for ~1hr before destroying them completely.
I think the best alternative for quickly (yet still aerating the chicken) is dry dredging in a container with a lid and then shake vigorously.
remember, 60 times.
Gracias chef!
how do u make the second wet dredge, whats in it
Do you have any guidance on how much salt to add to the marinade and the dry dredge? If the salt in the marinade comes from the hot sauce and mustard, then please just give guidance for salt in the dry dredge. Getting the salt right in my fried chicken is something I’ve struggled with. Thank you in advance for any help with this issue. 👍🏻 Great video. The final product looks delicious!!! 👏🏻
Hopefully you get a better answer, but if it were me, I’d just taste the marinade and dry dredge before I put the chicken it and flavour it as needed. Maybe just slightly over salt the marinade cuz the chicken needs salt too. The eggs might not need any if ur oversalting the marinade, or if u choose to, microwave a little of the egg to taste for saltiness. People use different salt so it’s more up to you to develop a comfortability with your own salt and taste, imo. Be conservative btw! Easy to add more, hard to remove
Not sure if it's fallow's ratio, but 6% salt in the marinade is what I go with.
@@ringoffire0 Thanks!
@@cpmc5400 Thank you! Do you have any guidance for salt in the dry mix? I’ve heard that 1 tsp per cup of flour is common, but that might be too much with the salt in the wet mix.
@@Lettuce-and-Tomatoesthere's no such thing as the perfect amount of salt for everyone. So if you're struggling to season meat effectively then your electrolyte levels are too low for you to taste properly.
Man turned that thing in the batter for a full business day
Chick fil a is one of the highest grossing restaurants in the US, and all they sell is boneless chicken. Quite tasty
Please can you provide the ratios for the dry dredge?
Beautiful seeing the process that goes into this. Always looking for ways to improve our chicken; I'd kill for the manpower and budget to be able to do this!
🤤
im glad you figured this out, southern parts of the us ga, nc, sc, been doing this for a 100 years.. this is how KFC employees toss chicken as well.
Looks really nice! 👍
I've been looking to try it out, but I can't hear the exact ingredients he is using in the flour.
I hear flour, msg and baking power. Then two "Tayo starch" "vicar" which I'm not sure of, if anyone knows? 🙂
It’s flour, potato starch, corn flour, MSG, bacon powder and salt
Were do i get the recepi?
Hey Guys, Which Food Scientist perfected this method?
Chef Will, whats the name of your chicken restaurant and where is it located?
Is there an actual recipe with the ingredients weights? Would be much appreciated
I love watching these videos, but who am I kidding, all still go somewhere to eat it... I am not turning a chicken breast 60 times twice...maybe if my best friend begs enough for it and brings the wine
At 1:00 what ingredient did you say after baking powder? For the breading… can’t hear it clearly
I’ve never heard the word crag so many times in my life
Call this man Jack Hackett coz he’s the father of Craggy Island
Well done, this is some great fried chicken and an interesting approach for dredging. A lot of the best places here in the US will also add an acidic element to the marinade so I was surprised with this one.
You’ve not told us the type of oil used, the internal temp of chicken when taking it out, also if eggs or buttermilk is used for the wet batter? If this is really to help us please help with this
What if I don't have a deep fryer? Do you have any recmmendations / modifications when doing this at home?
Don't bother. You could do it in a heavy pan (le creuset or similar -- use a sugar thermometer to regulate temp) but you're gonna be anxious about the hot oil and it's not worth the waste, after-smell and clean up. I have never deep fried anything at home and thought it was worth it aside from the learning experience.
You could do it as a sort of shallow fry, so you have the oil come just over halfway up the chicken and carefully flip it. It's not gonna be the same, but it is much less waste and such. Either way, you can pass the cooled oil after and reuse it
I use a half full cast iron dutch oven
A simple heavy pan for your size, a small amount of oil and one metal thermometer. Done.
Is the ice in the sink to keep from splashing or was it just extra ice?
Do you employ a dedicated fried chicken juggler to ensure the 60 flips are done properly? 😄
What temp is the oil?
Where can I get the recipe?
What does he say about the dry dredge ingredients after "baking powder"?
Bi-carb (baking soda), really good amount of spice, salt
When it comes off the fryer hit it immediately with some salt.
I prefer the dark meat on fried chicken. Way better flavor and moisture
Chef knows! Morleys wings are something else!
what about buttermilk ?
It would seem to make sense to use a bag or container system to shake it gently - and faster. 60 times is such a arbitrary number it seems obviously made up by some chef somewhere as a proprietary reason why it tastes good/works. Like not 40, or 55, but 60.
Love me some Morely's but im sure they aren't bothering witht the 60 times and their old is reused a lot.
Let the chicken connaisseur rate this
Your thorough dredging technique seems to make ALL the difference! I couldn't tell given the thick marinade... are the breasts skinless?
What words are these? Crab? Dredge?
I have never seen so much batter in my life.. I've been perfecting chicken for 13 years, and I've had the best takeaway chicken in town for years.. There are many ways to skin a cat.. but that's just too much batter! Good luck getting that to stick to legs or thighs as it will either come off when the water comes out of the chicken or before then.. And even if the batter stays on there will be just too much.. Just get your chicken and rinse it, then panne in "all purpose seasoned" self raising flour, leave to rest for 5-20 minutes and fry at 180 degrees.. Mix 100g "Heera all purpose seasoning" to 1kg self raising flour. Just dip in the flour, rest, and fry. You can double dip if you wish to have a thicker crust (leave to rest for 5 minutes between each coating). This is the KFC style chicken you all want at home on legs and thighs like most struggle to make! This is the recipe for a production line!
Only thing your missing, big crispy bite eargasm
Can we have the secret dry mix recipe?
And the wet mixes…and what the acid component is in the honey glaze. It’s really not much to ask….🤣
can l know the wet mix
I’ll order my chicken 3 days un advance then. By the way its the MSG that makes it tast good - thats the only science thats fact about this.
Nice technique. But have you guys looked into double fry? I’m sure you find it interesting and you don’t haven’t to shake your chicken so much.
Queue out the door at lunch time.. yea hang on boys I need to hand flip everything 120 times. No way thats happening 😂
so OTT FFS
Well I imagine your spot isn't trying to make the best fried chicken possible, and that's fine. But if you are, then they're saying do this.
What was in the wet dredge sorry?
What's the "proven science" behind tossing it 60 times? Who is the person Will said was an absolute legend?
Share the recipe please
As a Southern African American whose DNA includes Fried Chicken Royalty, just come to my house. You'll eat the best you've ever had waaaaay before he stops flipping!!😅😅😅😅
Oil temp?
Whats in the wet dredge?