AB, just found you. Not only do you explain in a way that anyone, who really wants to learn can enjoy, you also provide so much more information about the preparation, cooking, post cooking, serving and notes, tips, tricks and suggestions. I can't believe how much knowledge you crammed into that 10.5 minute segment. Bravo! Thank You so much for sharing. Can't wait to give it a go.
I fry it the way my granny and daddy taught me. Season the chicken (salt, pepper, onion/garlic power, paprika, season the flour. Test the grease with a few sprinkles of flour. When the flour goes to the side of the iron cast skillet, grease is ready for the chicken. Good tutorial for those who want to learn 👏🏾👍🏾. The simple the better.
That’s how I learned but not quite as many seasons and we shook the chicken in a brown paper bag with some season in it but all that extra stuff, thermometer, starch, we didn’t have back in the 50s 60s and we used cold water and if started popping we knew the oil was ready. And it was delicious! Thank you my Nana! ❤
That iron skillet put a hurting on that fried chicken so nice and brown and crispy. That checkerboard red and white table cloth and a big pitcher of Kool aid with sliced lemons and ice cubes floating at the top There was Sunday Quartet playing on the radio and you didn't have to lock your front door. Oh and cousin Johnnie Mae son came to spend the night and no one noticed he is still here and that was a week ago. Man 🦜 talk about the good days,we were blessed with Good days......but then we wanted more .....and now look.
I always use the deep fryer, it comes out finger-licking good and crispy. I likebto actually put the seasonings directly on the chicken and put the flour in a bag and shake it up.
AB, I am a chicken wing lover. This recipe is what I always wanted in fried chicken. I tried your recipe and my wings came out just like yours, perfect! Thank you my man! Mike
Shout out to you. AB take care. Always got great quality videos with great instructions. Some people just don't get it. They might be lazy, not all of them. I'm 71 years old. I've been watching your videos man. How you do things. They are methodically planned together.
Yeah I agree because the seasoning might get lost in the grease if you just seasoned the flour, If you season the meat then the flour locks the seasoning in🥰
@AB as both a poor human and a foodie thank you for all you do be it these, or your low cost budget cooking your improving lives Sir. Thank you and God bless
Jan 27.25. today I'm going to cook this recipe 📚 along with Louisiana style red beans and rice 🍚🌾 with Cajun chicken sausage. And crispy fried chicken 🍗
Keep in mind people You are literally washing off all the flour. And won't have much of a crust. Their are 2 things you can do and both will allow you to have cleaner oil at the end. One method is to let your chicken rest after flouring it. Your allowing the moisture from the chicken to come through to create a past, when fried you will have a crust. If your in a rush you can flour your chicken and spray it with cooking oil to create the paste. You can also add a few scrambled eggs in with seasoning then flour. In about 5 to 10 min of resting you can then fry it. You will have a even crust on your chicken. Also when your cooking wings fold the wing behind the leg. It will stay closed giving you more room in your pan and have more uniform chicken... Wing side down first. Ive never seen AB mess up but the chicken back in the same rack as the raw chicken takes the cake. Also for those that don't know you never cook any meat to it's exact done temp, when you remove meat from its cooking surface it will rise in temp. Continuing to cook.
I don't dry off the wings, and i don't season the flour/cornstarch. I season the chicken and let the salt in the seasoning draw out the myoglobin which makes the surface sticky like a natural glue. Then i dredge in the flour/cornstarch and let them rest at room temp for 30 minutes which sets the coating.
I rinse the chicken and drop in a bag of seasoning with seasoned flour and shake . I do not dry first . Comes out amazing. Sometimes I use premixed breading or I make my own. I really love the hooters breading ❤
Love the simplicity of everything you just showed us I cannot wait to try it staying at home watching times Square ball drop welcoming 2025 will get some champagne and chicken wings ready
I like these simple recipes with few ingredients, no fancy cooking things, short prep time, and simple frying or cooking. This is as good as old school gets and always satisfying! Now if you'd just demo how to make the cleanup as easy as the prep and cooking.
Thanks for the tutorial. Please remember CROSS CONTAMINATION... the surface where the raw chicken wings were at should be wiped down (washed) or separate from the cooked ones....Stay well, and thanks again!
Shout out to you ab the meat thermometer. That's what I got. Save me a whole lot of guessing and stuff. Thanks again. I just want to mention that I got that one. The black one. I don't have to guess anymore.
You know what, I got fed up just sitting and watching AB as he cooking these excellent food. So I'm gonna give it a try. Did almost exactly what he said according to ingredients. Had to do some minor adjustments due to fry batter come off as I put the chicken in the frying pan. First I had put the chicken in a (can't believe its not butter) first. That is the brand name. Then I put it in the batter, and in the frying pan. Cook it little bit more than 10 minutes because I have no deep fryer. Used the tongue to flip the chicken on the other side. Still came out golden brown like he says. Then the taste test. WOW!!!!! Its confirmed. AB Is now the food channel I'm gonna watch from now on. That took my cooking to another level. Thanks a lot AB.😊
My chicken has a unique taste to it because I use low sodium seasonings, i mix Caribbean jerk and Cajun together and I add a little brown sugar to it. It took me years to get to where my chicken is so good you don’t need hot sauce or ranch dressing as dipping sauces. My main ingredient from crispy skin is I coat my chicken in egg batter before putting them into my flower. That egg batter serves many purposes. It gives you more range in terms of all the pieces having the same taste. Then it allows your flour to really huge the chicken beautifully to the point where you don’t have flour that fell off in the grease. Egg batter overall gives you a greater chance of having a successful batch of chicken each time.
I don't fry chicken often, mostly cook it in my air fryer 😋. But when I do, I put my flour seasoning in a paper bag and shake the chicken in that, and shake the excess in the bag, super simple 💯
Thank you AB I’ve learned so much from you. Every time I wanna cook like this I come straight your channel I’m from Memphis Tennessee and I love you and your channel
Thank you for saying about tasting the flour I always have. My late wife would look at me like I was crazy. I also taste my pasta water to make sure it's salty enough.
Once you get used to frying chicken you will figure out what heat level to place the stove on and you can tell by looking at the cooking oil when it gets to temp. When I see tiny bubbles rising in the oil it’s hot enough. I never used a thermometer for that. Also season your chicken as well as the flour for deeper more rich seasoning.
I'm watching this while hungry. Simple fried chicken recipes always taste better to me. Looks perfect. Now I'm going to pretend I didn't see you reusing that raw chicken rack because you're my boy! 😂
I let mines marinate with seasonings a beat up egg red franks hot sauce and ah lil mustard 🤷🏾♀️no complaints they love it... But I will definitely be using some of your recipes
This is a recipe for people like me, who love and prefer good home cooking but don't like spending a lot of time on complicated recipes. I love meat, but i just wanna fry it, bake it, or grill it in a pan with as little difficulty as possible. Seasoning + heat are all i need lol
Hey 🆎 Imos def taste my flour but I also look at my flour for color. Bigger chicken parts I will brown on the stove top but finish in the oven. I sprinkle a lil flour in the oil to know when hot or the wooden spoon method.
I like to put my flour in a bowl with a Top , Then put my chicken in the bowl, put the top on and Shake it up. It works out well and it's evenly floured👍
Be careful to separate cook chicken from raw containers your food so that the first cook frying food doesn't get confused but chicken look very crisp and seasoned love it ❤❤😊
This is a great simple recipe to follow. And yes frying chicken can be challenging with all the different ways to do it like lately I've been seeing people put mustard on chicken before they fry it but I haven't tried that yet lol
I like to let my wings dry out in the fridge overnight. Gives them a great crispy finish after frying. I also toss in a sauce after, preferably honey bbq.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Get the printable recipe: smokinandgrillinwitab.com/the-ultimate-guide-to-crispy-fried-chicken-wings-perfect-every-time-2/
You should totally turn off the comments. People in the comments are too snobby and temperamental.
AB please answer some of the comments...set them straight 🙌🏾🙂
AB, just found you. Not only do you explain in a way that anyone, who really wants to learn can enjoy, you also provide so much more information about the preparation, cooking, post cooking, serving and notes, tips, tricks and suggestions. I can't believe how much knowledge you crammed into that 10.5 minute segment. Bravo! Thank You so much for sharing. Can't wait to give it a go.
I fry it the way my granny and daddy taught me. Season the chicken (salt, pepper, onion/garlic power, paprika, season the flour. Test the grease with a few sprinkles of flour. When the flour goes to the side of the iron cast skillet, grease is ready for the chicken. Good tutorial for those who want to learn 👏🏾👍🏾. The simple the better.
I learned the test the grease with flour sprinkles from my mom...I think she learned it from her mom (my grandmother)
Flour in a paper bag & shake
That’s how I learned but not quite as many seasons and we shook the chicken in a brown paper bag with some season in it but all that extra stuff, thermometer, starch, we didn’t have back in the 50s 60s and we used cold water and if started popping we knew the oil was ready. And it was delicious! Thank you my Nana! ❤
@@beecnote7742😁 YES!
😊 😁 👏 🙌 💯 ✔ ☑ ☺ 😋
My mama used to fry chicken in a cast iron skillet. I still remember those days 😁
That iron skillet put a hurting on that fried chicken so nice and brown and crispy. That checkerboard red and white table cloth and a big pitcher of Kool aid with sliced lemons and ice cubes floating at the top There was Sunday Quartet playing on the radio and you didn't have to lock your front door. Oh and cousin Johnnie Mae son came to spend the night and no one noticed he is still here and that was a week ago. Man 🦜 talk about the good days,we were blessed with Good days......but then we wanted more .....and now look.
I still do
Amen
Yes, A cast iron skillet 🥰 That's ALL there was💕
I bet the house smelled great!!!
I always use the deep fryer, it comes out finger-licking good and crispy. I likebto actually put the seasonings directly on the chicken and put the flour in a bag and shake it up.
Dear AB I’ve been frying Chicken since I married my late husband in 1982 but I just love watching your cooking videos
AB, I am a chicken wing lover. This recipe is what I always wanted in fried chicken. I tried your recipe and my wings came out just like yours, perfect! Thank you my man! Mike
Shout out to you. AB take care. Always got great quality videos with great instructions. Some people just don't get it. They might be lazy, not all of them. I'm 71 years old. I've been watching your videos man. How you do things. They are methodically planned together.
I like to seasoning my Chicken also. I don't like my flour to do all of the work. That makes for the best flavor chicken
Yeah I agree because the seasoning might get lost in the grease if you just seasoned the flour, If you season the meat then the flour locks the seasoning in🥰
For best results season your chicken, drop in unseasoned flour, drop in egg wash with hotsause then into seasoned breadcrumbs
@@lindarose5446I’ve have noticed lately in AB “s videos he always skip ps important steps or just does things wrong
Mouthwatering......can't wait to try! Thanks AB for not making all your receipes complicated!!
I’ve been following ab for 3years and I follow all the instructions the same way oh that’s some good cooking
Hope you enjoy!
I think I may have you beat. I think I've been following AB and Gina since I lived in Milwaukee or Memphis. LOL. I can't remember it's been a while.
Bro, I was shocked that you put the chicken back on the rack that the raw chicken was on
@AB as both a poor human and a foodie thank you for all you do be it these, or your low cost budget cooking your improving lives Sir. Thank you and God bless
Check out cooking with the blues
This Channel makes me Hungry and Happy 💯😋😋
Still season your chicken regardless of seasoning your flour
That part!!!
I only season my flour bcuz I'm heavy handed, comes out perfect every time 🤷🏽♀️
Yes
Yup.. season in layers
Facts
Jan 27.25. today I'm going to cook this recipe 📚 along with Louisiana style red beans and rice 🍚🌾 with Cajun chicken sausage. And crispy fried chicken 🍗
Love your videos,love your passion for cooking. Thank you for frying the whole wing,as crunchy wing tips are my favorite. Most people remove them.
My first time watching look delicious yummy 😀😀😀
be careful putting your cooked chicken on the rack that your raw chicken was on. could contaminate your cooked chicken
That's extra seasoning
@@marklachney420IKR?!!!!!😂😂😂
@marklachney420 the kind of seasoning that will make you have the runs..
Yeasss good point!!
I'm sure that this video was edited for time, and that he used a clean rack😏😏😏
Keep in mind people You are literally washing off all the flour. And won't have much of a crust. Their are 2 things you can do and both will allow you to have cleaner oil at the end. One method is to let your chicken rest after flouring it. Your allowing the moisture from the chicken to come through to create a past, when fried you will have a crust. If your in a rush you can flour your chicken and spray it with cooking oil to create the paste. You can also add a few scrambled eggs in with seasoning then flour. In about 5 to 10 min of resting you can then fry it. You will have a even crust on your chicken. Also when your cooking wings fold the wing behind the leg. It will stay closed giving you more room in your pan and have more uniform chicken... Wing side down first. Ive never seen AB mess up but the chicken back in the same rack as the raw chicken takes the cake. Also for those that don't know you never cook any meat to it's exact done temp, when you remove meat from its cooking surface it will rise in temp. Continuing to cook.
Heavy on the never mix cooked food to the same surface as raw food 👍🏽 especially meat….straight contamination and toxic ☠️
😊 😁 👏 💯 🤝 ✔ 👏 ☑
Great advice ! thanks😊👍
I don't dry off the wings, and i don't season the flour/cornstarch. I season the chicken and let the salt in the seasoning draw out the myoglobin which makes the surface sticky like a natural glue. Then i dredge in the flour/cornstarch and let them rest at room temp for 30 minutes which sets the coating.
Cross contamination
Listen y’all! This brother paved the way, been doing it, BIG, for some time now 💯
You can see that chicken is glistening when you open up that wing -- so simple and legit! I'm into this over the weekend. Thanks chef.
I rinse the chicken and drop in a bag of seasoning with seasoned flour and shake . I do not dry first . Comes out amazing. Sometimes I use premixed breading or I make my own. I really love the hooters breading ❤
That what I do it has always worked out for me .
Love the simplicity of everything you just showed us I cannot wait to try it staying at home watching times Square ball drop welcoming 2025 will get some champagne and chicken wings ready
Happy New year aileemorales
I like these simple recipes with few ingredients, no fancy cooking things, short prep time, and simple frying or cooking. This is as good as old school gets and always satisfying! Now if you'd just demo how to make the cleanup as easy as the prep and cooking.
Hope you enjoy
Wow! AB, I was shocked to see you put that cooked chicken onto the same rack that you used for your dredging station 😮😲😳
was just about to say this...was like "noooooo"
@@carlitov Exactly!
me too. easy food poisoning .
My thoughts exactly:
Cross contamination
Look Folks, the Chef is not promoting cross contamination. Besides, you do what is right and don’t hurt anyone.
I am positive that he cleaned or changed his rack😅
AB got this 👍🏾
They got the NERVE to criticize a Man with 3.5 million subscribers 😂😂 these people crazy folks
Exactly. Let him teach the recipes and let all the folks who are critiquing make sure they don't cross contaminate. 😏
@@reneesmith8649 AB got this wrong.
Hey AB 😅 ! Where is your brown paper bag 🎒 at? That is old school 🏫 Bro!
lol good catch. hey do you season the chicken as well or just the flour?
@@mathewmcfoolYou can season both flour and chicken. Tastes better.
What...Thickin Wings!?😅😂🤣
Yes I always use that brown paper bag
I always wash in water & then fresh squeezed lime juice dry & season both and brown bag then shake oil and OMG !
Love the simplicity!
Yessir, old school, it's still my preferred way! Thanks AB!
Fire!
Your recipes are awesome!!! I appreciate the measurements for me since I am just starting to fall in love with cooking.
Thanks for the tutorial. Please remember CROSS CONTAMINATION... the surface where the raw chicken wings were at should be wiped down (washed) or separate from the cooked ones....Stay well, and thanks again!
Soakin those wings in buttermilk first and then your method took it to a whole nother level!! Oooo wee!😊
I love the basics. I will do this for the upcoming weekend. Thank you Chef. 😊
This is a good start for learning to make it homemade the A.B. way 🙌🏾
His wife is one lucky lady 🎉
Shout out to you ab the meat thermometer. That's what I got. Save me a whole lot of guessing and stuff. Thanks again. I just want to mention that I got that one. The black one. I don't have to guess anymore.
Perfect lesson! Thanks!
Enjoy!
Looks good AB. Making me hungry.
Simple & Straight to the point 😋💜💜
The best advice to taste the flour.
AB was this looks great but wasn’t raw chicken on the same rack as the cooked chicken?
i was gonna say the same thing.
You know what, I got fed up just sitting and watching AB as he cooking these excellent food. So I'm gonna give it a try. Did almost exactly what he said according to ingredients. Had to do some minor adjustments due to fry batter come off as I put the chicken in the frying pan. First I had put the chicken in a (can't believe its not butter) first. That is the brand name. Then I put it in the batter, and in the frying pan. Cook it little bit more than 10 minutes because I have no deep fryer. Used the tongue to flip the chicken on the other side. Still came out golden brown like he says. Then the taste test. WOW!!!!! Its confirmed. AB Is now the food channel I'm gonna watch from now on. That took my cooking to another level. Thanks a lot AB.😊
My chicken has a unique taste to it because I use low sodium seasonings, i mix Caribbean jerk and Cajun together and I add a little brown sugar to it. It took me years to get to where my chicken is so good you don’t need hot sauce or ranch dressing as dipping sauces. My main ingredient from crispy skin is I coat my chicken in egg batter before putting them into my flower. That egg batter serves many purposes. It gives you more range in terms of all the pieces having the same taste. Then it allows your flour to really huge the chicken beautifully to the point where you don’t have flour that fell off in the grease. Egg batter overall gives you a greater chance of having a successful batch of chicken each time.
Love your show. My favorite one so far is the fish fry.
I don't fry chicken often, mostly cook it in my air fryer 😋. But when I do, I put my flour seasoning in a paper bag and shake the chicken in that, and shake the excess in the bag, super simple 💯
Paper bag is old school. Can't go wrong. I remember those days of my mom and grandma shaking their chicken in the paper bag.
Yummy good-looking wings😉🤗🤸🏽♂️🙌🏾👏🏾
Thanks, they turned out great!
Great 🎉🎉🎉🎉🎉video, plain and simple 👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿
Hi Looking good This is Benjamin Stewart Sr From Milwaukee ,WI Keep Up The good work GOD BLESS YOU.
That chicken Looks delicious 🤤❤
Great simple recipe. Blessings 😊 🙏
Thank you Chef AB for keeping it deliciously simple ❤.
Hey AB. Let's goooo!!! Enjoy! 🐞🤤
Hope you enjoy!
Thank you AB I’ve learned so much from you. Every time I wanna cook like this I come straight your channel I’m from Memphis Tennessee and I love you and your channel
True put the raw chicken on a separate tray use the rack for cooked chicken to keep crispy
Drying the chicken awesome . Big difference
Thank you for saying about tasting the flour I always have. My late wife would look at me like I was crazy. I also taste my pasta water to make sure it's salty enough.
Hey AB. I ordered that today to protect my stove and counter from the grease popping on everything thanks to you. 😊The chicken looks good 👍 ❤❤❤
Once you get used to frying chicken you will figure out what heat level to place the stove on and you can tell by looking at the cooking oil when it gets to temp. When I see tiny bubbles rising in the oil it’s hot enough. I never used a thermometer for that. Also season your chicken as well as the flour for deeper more rich seasoning.
That looks delicious. Somebody else mentioned it but don’t think I would have put my cooked chicken on the same rack that my raw chicken was just on.
I'm watching this while hungry. Simple fried chicken recipes always taste better to me. Looks perfect. Now I'm going to pretend I didn't see you reusing that raw chicken rack because you're my boy! 😂
People eatin bird😅
Bird eatin people 😅😂🤣
I let mines marinate with seasonings a beat up egg red franks hot sauce and ah lil mustard 🤷🏾♀️no complaints they love it... But I will definitely be using some of your recipes
This is a recipe for people like me, who love and prefer good home cooking but don't like spending a lot of time on complicated recipes. I love meat, but i just wanna fry it, bake it, or grill it in a pan with as little difficulty as possible. Seasoning + heat are all i need lol
Thank you much for your recipe. you're awesome..
Thanks AB. Looks totally delish.
This guy is a Wonderful Chef !😋
Great Video! Keep up the good work my friend.
Hey 🆎 Imos def taste my flour but I also look at my flour for color. Bigger chicken parts I will brown on the stove top but finish in the oven.
I sprinkle a lil flour in the oil to know when hot or the wooden spoon method.
Hey AB I received my book I love it great recipes can't wait to try them 👋🏾😍🙏🏽💯
This is exactly the way my Mama and Grandmom always cooked chicken! 😋 not that other stuff. Thanks
I like to put my flour in a bowl with a Top , Then put my chicken in the bowl, put the top on and Shake it up. It works out well and it's evenly floured👍
I love that idea 👍
@SmokinandGrillinwithAB Well coming from you, That's a Compliment🥰 You are a Phenomenal cook and somebody Taught you well 💯👏👏👏
You placed the fried chicken on the same rack the uncooked chicken was on. Did it slip your mind.?
Thanks, AB! Another great recipe! Valuable tips, too. 🥰
Best video ever!!! 💖👍🏾
Thanks fam!
This channel resonates with me
You make me miss living in LA so much. Your recipes are on point mate, much love from London x
Be careful to separate cook chicken from raw containers your food so that the first cook frying food doesn't get confused but chicken look very crisp and seasoned love it ❤❤😊
Thank you so much I needed the flour to starch ratio so bad ❤
Looks great thank you for the details. I learned a lot 💯🌱
I enjoy watching you cook 😄
I liked this video 🎉very much! Keep up the great work 😆😆👊🏾
Well done ! Gotta try it your way!!!
That looks sooo good!
Thank you!
Thanks for the video.
AB!!! The best chef!!
Just like my mother "used to" make. Yum!
I already ate dinner then watched your video and I want some wings now! Another good video AB!
Yum Yum my mouth is watering 👍🏽👍🏽👍🏽👍🏽👍🏽
This is a great simple recipe to follow. And yes frying chicken can be challenging with all the different ways to do it like lately I've been seeing people put mustard on chicken before they fry it but I haven't tried that yet lol
Oh my, looked so good!! My favorite😁
I never tasted the flower gotta impliment that in my cooking game. 👌🏿
Thank you for a good basic recipe I can do this!😊
I like this better than double battered for sure more flavor on the meat than just crunchy skin
This weekend will be my first time trying oven fried.
This looks amazing!!! Great recipe! 🔥👌🏾
Simple but perfect
I like to let my wings dry out in the fridge overnight. Gives them a great crispy finish after frying. I also toss in a sauce after, preferably honey bbq.
Great cookbook, too!
Awesome video man 😎
Looks good AB!
Looks delicious
You are one of the best!