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.
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, 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
@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
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 ❤
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 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 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.
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.
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.😊
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 💯
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 ❤❤😊
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.
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!
I couldn’t watch past 6:56. Seeing cooked food next to raw food made me check out. If this is your first time watching, trust me AB is usually much more clean than this video represents. He was having an off day on this recording.
Agreed. Actually he put the cooked chicken on the grate where the raw chicken just was prior to cooking and then did the same with the second batch. Cooking to 190 degrees is too high and the continued cooking with residual heat after removing them from the oil probably took them another 7-8 degrees higher. Not impressed with this video at all.
@@tracymangum2522 Yes Tracy I did, I learned not to watch that channel. There is better content available and yes, I know the channel has many followers. Then so do a lot of people I don't care for in other walks of life so as with them I just move on.
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.
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
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 @SmokinandGrillinwitAB have or had you thought about folded chicken wing when frying that provide much better way then unfolded chicken wings by batches? I know everyone out there had done it before in the past and wondering which is better folded chicken wing or unfolded?
Hi, new subscriber. I'm working on becoming 90% plant based. I looked for Ezekiel bread and now know why I didn't find it; it's kept in the frozen section. Thank you for sharing how we can purchase healthy items at Walmart. I know about fruits and vegetables, it's the other items I need help with coconut water, Ezekiel bread, milk with no sugar etc. Thank you. Peace and blessings. ❤
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
Always enjoy your videos. This one is no different, very informative. The one thing I would mention is placing cooked chicken on the same rack the uncooked chicken had been on. Not something I would do.
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! 😂
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.
You really are great with explaining the process of cooking chicken. I have a question is it safe to fry chicken in lard on the stove I heard it burns from one of my homegirls 😮
On me. I found the background music quite relaxing as well LOL. And the last thing I need personally is fried chicken but it looks pretty damn good. 😆💯
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/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 🙌🏾🙂
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!
😊 😁 👏 🙌 💯 ✔ ☑ ☺ 😋
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
Dear AB I’ve been frying Chicken since I married my late husband in 1982 but I just love watching your cooking videos
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.
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🥰
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
Mouthwatering......can't wait to try! Thanks AB for not making all your receipes complicated!!
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
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.
@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
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.
This Channel makes me Hungry and Happy 💯😋😋
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
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😏😏😏
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 !
Soakin those wings in buttermilk first and then your method took it to a whole nother level!! Oooo wee!😊
Your recipes are awesome!!! I appreciate the measurements for me since I am just starting to fall in love with cooking.
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 .
His wife is one lucky lady 🎉
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.
Listen y’all! This brother paved the way, been doing it, BIG, for some time now 💯
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 💯👏👏👏
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
Love your show. My favorite one so far is the fish fry.
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 👍 ❤❤❤
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.
I love the basics. I will do this for the upcoming weekend. Thank you Chef. 😊
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.
Hi Looking good This is Benjamin Stewart Sr From Milwaukee ,WI Keep Up The good work GOD BLESS YOU.
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.
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.😊
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.
You placed the fried chicken on the same rack the uncooked chicken was on. Did it slip your mind.?
Thank you so much I needed the flour to starch ratio so bad ❤
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 ❤❤😊
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.
This is a good start for learning to make it homemade the A.B. way 🙌🏾
Simple & Straight to the point 😋💜💜
Yessir, old school, it's still my preferred way! Thanks AB!
Fire!
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!
This is exactly the way my Mama and Grandmom always cooked chicken! 😋 not that other stuff. Thanks
I couldn’t watch past 6:56. Seeing cooked food next to raw food made me check out. If this is your first time watching, trust me AB is usually much more clean than this video represents. He was having an off day on this recording.
True. He must have been in a hurry.
Agreed. Actually he put the cooked chicken on the grate where the raw chicken just was prior to cooking and then did the same with the second batch. Cooking to 190 degrees is too high and the continued cooking with residual heat after removing them from the oil probably took them another 7-8 degrees higher. Not impressed with this video at all.
But did y’all learn anything else? Damn!
@@tracymangum2522 Yes Tracy I did, I learned not to watch that channel. There is better content available and yes, I know the channel has many followers. Then so do a lot of people I don't care for in other walks of life so as with them I just move on.
I was thinking the same thing, no he didn't put the cooked meat on the raw tray
The best advice to taste the flour.
Hey AB I received my book I love it great recipes can't wait to try them 👋🏾😍🙏🏽💯
Great simple recipe. Blessings 😊 🙏
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.
Thanks, AB! Another great recipe! Valuable tips, too. 🥰
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
I liked this video 🎉very much! Keep up the great work 😆😆👊🏾
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
😮shocked cooked chicken on same rack as uncooked chicken wings!!!! I been cooking fried chicken for over 40 years!!!🙏🏽❤️
Perfect lesson! Thanks!
Enjoy!
This weekend will be my first time trying oven fried.
Great 🎉🎉🎉🎉🎉video, plain and simple 👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿
Hey @SmokinandGrillinwitAB have or had you thought about folded chicken wing when frying that provide much better way then unfolded chicken wings by batches? I know everyone out there had done it before in the past and wondering which is better folded chicken wing or unfolded?
That chicken Looks delicious 🤤❤
I like this better than double battered for sure more flavor on the meat than just crunchy skin
Hi, new subscriber. I'm working on becoming 90% plant based. I looked for Ezekiel bread and now know why I didn't find it; it's kept in the frozen section. Thank you for sharing how we can purchase healthy items at Walmart. I know about fruits and vegetables, it's the other items I need help with coconut water, Ezekiel bread, milk with no sugar etc. Thank you. Peace and blessings. ❤
Ezekiel bread at trader joes
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
Thank you Chef AB for keeping it deliciously simple ❤.
You make me miss living in LA so much. Your recipes are on point mate, much love from London x
Always enjoy your videos. This one is no different, very informative. The one thing I would mention is placing cooked chicken on the same rack the uncooked chicken had been on. Not something I would do.
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 😅😂🤣
True put the raw chicken on a separate tray use the rack for cooked chicken to keep crispy
I want to know when is AB going to invite me over for dinner! His videos make me hungry!
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.
Love your show and your seasonings! I've bought 3 single eye burners and I can't find one that get hot enough to fry. Can you recommend a burner?
You really are great with explaining the process of cooking chicken. I have a question is it safe to fry chicken in lard on the stove I heard it burns from one of my homegirls 😮
Thank you much for your recipe. you're awesome..
I never tasted the flower gotta impliment that in my cooking game. 👌🏿
This channel resonates with me
Best video ever!!! 💖👍🏾
Thanks fam!
Great Video! Keep up the good work my friend.
This guy is a Wonderful Chef !😋
I already ate dinner then watched your video and I want some wings now! Another good video AB!
Hey AB. Let's goooo!!! Enjoy! 🐞🤤
Hope you enjoy!
Looks great thank you for the details. I learned a lot 💯🌱
AB as always loved learning something new from you thank you so much I really appreciate it enjoy something new from you
I always like a dry batter to fry chicken.
This looks amazing!!! Great recipe! 🔥👌🏾
Oh my, looked so good!! My favorite😁
Thank you for a good basic recipe I can do this!😊
Mmmmm i love chicken period!.😊
Yum Yum my mouth is watering 👍🏽👍🏽👍🏽👍🏽👍🏽
AB!!! The best chef!!
Thank You So Very Much For Sharing This There AB Of Smokin & Grillin With AB
Thanks AB. Looks totally delish.
Thanks for the video.
I enjoy watching you cook 😄
I’m a recent convert to frying meats in the Wok. Try it and you’ll never go back to cast iron pots or pans
I used to fry in the Wok.
Man them wings look good AF
Do you have a preferred type of oil you use to fry? Is olive oil ok?
I use canola or vegetable oil
Hello AB, What is the name of the tool you use to take the chicken out of your pot? I just got a dutch oven and want to fry some thighs up.
I have no F'n idea how the algorithm knew I was going to be hypnotized by this chicken wing video.
On me. I found the background music quite relaxing as well LOL. And the last thing I need personally is fried chicken but it looks pretty damn good. 😆💯
My mother used to tuck the wings in before she fried them..
I cut the wing tip off
Mine too, and I hated wings as kid😂. As a kid it just seemed like the skin under the tucked tip wasn’t done😂.
That looks sooo good!
Thank you!
Can you use cornstarch when frying fish?