that's probably because the audio quality and the energy in this video is so different from the old tasty 101's. So rather than people wanting Alexis back, people want the vibes of the previous Tasty 101's.
I made this tonight for dinner! Based on other reviews I slightly lowered the salt in the brine. It was so delicious. I was most impressed at how much the breading stuck to the chicken. The crispiness was there even 4 hours later Thanks for the recipe!
One change - don't add your spices to the flour. Season the chicken separately. If you mix the spices in with the flour, they will burn. By seasoning the meat first, the flour protects the spices while flavoring the meat (which is what you actually want to do).
only with a few spices. garlic powder, paprika, onion powder, and etc will burn. i use coarse black pepper, salt and a tad bit of cayenne pepper in my flour and it comes out perfectly golden brown. if you season the meat only, then the flour will have no flavor and you want to have flavor in your flour as well
@@magnificent7083 I season mine with Mrs Dash Garlic n Herb, due to being on a low/reduced sodium diet. I never have a problem with flavor being "buried" under the flour as I give the meat a healthy coating of that seasoning.
in cooking and baking, the alcohol will evaporate and you would not notice it and you couldnt get drunk by eating it, so it's as if you used lets say falvoured water. In many tomato sauces or cakes people use alcohol, rum or wine for example, but it's still safe to eat for kids.
something that is better than vodka is club soda. trust me, it’ll definitely give you a crispier crust than vodka. plus if you’re under the age, then it’s a great substitute
Vodka!? Never thought about using it for a fried chicken recipe. I love fried chicken, but I'm so bad at deep frying. But these videos always give me more confidence to make my favorite foods and some of the science behind them.
Nah man! Flour and 1/3 part crushed up corn flakes is the way to go. Without a doubt the best way to get the CRISPIEST chicken. In my opinion the corn starch constitutes to a brittle, sandy and poreus layer that falls apart. Stopped using cornstarch for that reason.
@@morganfaith27 You do realize most recipes are posted on the Tasty app before the actual one is posted on RUclips right? Also, this is the internet. People are gonna hate, grow up.
@@morganfaith27 I said I followed Jamie Oliver's recipe "Jamie's Fried chicken" It's almost similar to this except that it is wet brined. But it requires baking after frying and it caused all the crispy skin to become soft. Was just sharing my experience with the technique. No where did i say i tried Tasty's recipe.
@@morganfaith27 the person said they followed Jamie Oliver, not tasty. and also most recipes are posted on their website and app before being made into the video.
My mom makes a nice Sri Lankan fried chicken recipe. First, she brines them in salt, pepper and tumeric. Then she tosses it in cayenne pepper and roasted curry powder. She then coats it in flour, eggs, and breadcrumbs and fries it till it's done. Then we eat. I haven't eaten it in such a long time
Looks like the fried chicken my mama use to make. I miss her so much and I've never quite been able to make it as good as her but I'm going to try this method and hopefully get as close as possible to hers. My mouth is watering LOL Thank you for the video. 🙂💜✌🦋
I do watch your shows regularly, and there is a suggestion, and hope you can try, Rather than just use all purpose, Can you give try to Semolina and also try Corn meal, this coating will give an excellent crisp, The wet rub can be either butter milk and or egg whites, as those are good binders. Hope you can try Semolina, and also try corn meal, Thank you.
First part of process, the dry brine makes so much sense. Even if it is wet brine we need to make sure the first coat of flour completely sucks up the wetness of chicken. But better to have a dry brine any day.
Thanks for the recipe, i could never get my chicken to stay crispy for more than 5 minutes. But this really works, the chicken stays nice and crispy for quite a while. I added some unsweetened cornflakes into the four and it was so crispy i almost ripped the top of my mouth 😂
Season the chicken after drying, add flour to a container and season it, take another container and put Dijon mustard it. Take your seasoned chicken put it in the flour, from there take it out and coat it with the mustard but take off the excess mustard, put it in the flour again and it’s good to fry. It’s the crispiest chicken, retains the crisp and the taste is superior!
I love making fried chicken at home. It's actually not as hard as you might think, and the results are always worth it. I like to mix up the spices and coatings to give each batch a unique flavor, but the key is to make sure the oil is hot enough and the chicken is cooked to the right temperature.
I tried both, the dry brine has more flavor in the meat itself, the buttermilk makes it more soft and tender, I usually do buttermilk brine and a dry brine an hour or two before frying
I did it today, I omitted the salt in the dry mixture was more than enough salt in the brine! A thermometer is a must... Will do it again, thanks for sharing
This looks so good! And I picked up some good tips. Am I just missing where the ingredients amounts list is? Like how much of each spice for the dry brine and how much baking powder to flour for the coating? How much vodka?
Would have been nice to hear more about the oil temperature. Did the temperature drop to about 320-325 when it was being fried (like mine always does)? Did they maintain it at that temp while frying or did they raise the heat to get it back up to 350?
Fluctuations in temperature is very common and will absolutely happen. Let it heat to 350, and then when it drops after dropping the chicken in, try to keep it hovering at that 325-330 mark. It'll get your chicken cooked and still keep it crispy!
This was so informative! I'd love to see a version in the air fryer. So far, this was the best recipe I've seen. My mom was from the south so I definitely remember how particular she was about fried chicken, and while there were differences, the explainations were very accurate. Really good job guys!
That's crazy good. But giving up on the buttermilk and also wet brine marinades is puzzling. But the dry brine does give some versatility. Buttermilk and brining is a way to make it tender, you subbed out those with the lemon zest for its acid which also can make it tender..
I have used dry brine for my chicken for years. I also put seasonings in the flour and use whole eggs for the dipping and put seasoning there as well. Haven’t tried double dipping yet though
@@mayorbob4512 How do you know? You’ve never tried this recipe out to know if it’s good or not so don’t start talking smack about another’s culture’s cooking
Im so glad you mentioned the paper towels not being ideal for draining. Its literally my pet peeve. Actuality makes the chicken soggy. A wire mesh or even a steel colander are much better options. The circulating air leeps the chicken crisp and excess oil is drained in a way it csn be reused.
There's a coating recipe that uses a wet batter approach, but has a higher ratio of corn starch to AP flour in the mix. The batter isn't super-liquid, but almost like the consistency of a wet tempura batter, but slightly thicker. And, after the chicken has been coated in the wet batter, it goes immediately into the oil. Texture-wise, the result is a coating that is much more like what you'd get at the old-school Pioneer Chicken/Pioneer Take-Out spots. Flavor-wise though, you'd need to customize your own spice/herb blends to suit your own taste.
I am a great fan of yours. I used to watch all your videos. Whenever I search for any recipes I first check your channel. You are my first preference because all your recipes which I had made come out perfect!!! I have tried 155 recipes for making nougat and I couldn't get the perfect texture of store-bought nougat. So I want you to make Nougat and share the recipe ...........please do not ignore this..................
@@andrewbobat yea peanut oil is probably the best oil to fry in. it’s easily the most reusable oil as well, which is why restaurants use it because they don’t have to change it a lot(which sounds pretty gross lol)
I love these, but I have one quibble: 30 minutes is not enough time for meat to come to room temperature from the fridge. Please, by all means, test this theory! Do a temp check with a meat thermometer right when you take it out of the fridge and another after 30 minutes. I'd be surprised if it rose by more than a few degrees. It would likely take an hour or more to come to room temp.
I thoroughly enjoy the time and effort you’ve taken to find the best way to fry chicken. But if I see you dip all that hard work in ketchup one more time…Imma take your southern card. LOL
Have done both for draining fried things. Use paper towels for small items like calamari or fries. bigger items I would dab on paper towels just to get rid of excess oil. Then move to racks
Nick with his potato starch : "am i a joke to you?" Edit: its not even that crispy, when they put the thermometer in the chicken whet its finished, it goes in like butter, thats why you need to use potato starch
why is everyone saying they want Alexis back? Claire was the one who voiced most of these Tasty 101 videos.
What’s wrong with alexis
lol who tf cares about that it's Buzzfeed....
Alexis voiced a few of them as well, but you’re right, Claire probably did about 70%.
I want either of them back
that's probably because the audio quality and the energy in this video is so different from the old tasty 101's.
So rather than people wanting Alexis back, people want the vibes of the previous Tasty 101's.
"Who doesn't love crispy fried chicken?"
Vegetarians: my time has come
@@user-tx1sp4li9h ur hot
@Gone You wot
@@amoghplayzroblox2983 wot
@@vvvooo9413 wot
@@amoghplayzroblox2983 wot
The crunch!! Is heavenly
Here before this blows up
And only 3 likes, now 4 cause of me
@@boah-ist65 dude get a fkin job..
The legend is here
Cringe.
I made this tonight for dinner! Based on other reviews I slightly lowered the salt in the brine. It was so delicious. I was most impressed at how much the breading stuck to the chicken. The crispiness was there even 4 hours later Thanks for the recipe!
“How to make the crispiest fried chicken you’ll ever eat”
Me: *B* *U* *R* *N*
LOL
IN HE-
Wait wrong video
@@lesenigma2536 *t i k y reference 😳*
@@Varun_underyourspell16 that isn’t funny 😐
@@huntzz u have baby sense of humour then
This looks delicious
It’s a verified person ima reply first FIRST LOL
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Took the words out of my mouth
merata kau mek
@@user-tx1sp4li9h are u a bot I just saw u in a different comment
I made this and it was literally the best chicken I have ever made and my whole family loved it
Everyone has to make this
this got recommended to me at 1 am and it couldn’t have been worse timing;; now i really wanna eat fried chicken
I feel you
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Me too
One change - don't add your spices to the flour. Season the chicken separately. If you mix the spices in with the flour, they will burn. By seasoning the meat first, the flour protects the spices while flavoring the meat (which is what you actually want to do).
only with a few spices. garlic powder, paprika, onion powder, and etc will burn. i use coarse black pepper, salt and a tad bit of cayenne pepper in my flour and it comes out perfectly golden brown. if you season the meat only, then the flour will have no flavor and you want to have flavor in your flour as well
@@magnificent7083 I season mine with Mrs Dash Garlic n Herb, due to being on a low/reduced sodium diet. I never have a problem with flavor being "buried" under the flour as I give the meat a healthy coating of that seasoning.
I do both!! A little bit of seasoning directly to the chicken and a little bit in the flour. ;)
I seasoned the flour per the recipe and nothing burned. Freaking delicious. Better than Bojangles'.
The effort of leaving the chicken to dry out and then tasting it, on all different methods. Top tier stuff.
Ahhh what a coincidence.. I've got chicken thawing out rn ‼️😏
Freeze it again, This is a repeat
@@gtn9 ah damn it🙄💀
Girrrrrrrllllll, take that opportunity👊🤣🤣🤣🤣🤣🤣🤣🤣
@@JAintheHouse hell yeah!
Sameee
Me just thinking about who had to eat all the chicken they experimented on
tbh I wish it was me.
@@jibrailhattar190 yeh yeh for sure!
@@jibrailhattar190 yeah i completely agree sure
Jibrail Hattar bruh
Could y'all just stick to vids about crypto and mining
@@xsn1p3r8 pretty sure they were being sarcastic but?
Me, ready for a chicken recipe
for lunch. Tasty: "VODKA". oof. Wait nvm tasty said I can skip vodka lmao
@@user-tx1sp4li9h shut up
same I was sad for a sec
@@beomgyusfavouritetomato5179 hah ye itnay ajeeb log he
in cooking and baking, the alcohol will evaporate and you would not notice it and you couldnt get drunk by eating it, so it's as if you used lets say falvoured water.
In many tomato sauces or cakes people use alcohol, rum or wine for example, but it's still safe to eat for kids.
something that is better than vodka is club soda. trust me, it’ll definitely give you a crispier crust than vodka. plus if you’re under the age, then it’s a great substitute
Props to every Tasty staff who put so much effort into finding the best dishes all the time. You guys are the BEST!!!!
Vodka!? Never thought about using it for a fried chicken recipe. I love fried chicken, but I'm so bad at deep frying. But these videos always give me more confidence to make my favorite foods and some of the science behind them.
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@@user-tx1sp4li9h crypto sucks and so do crypto nerds.
Did it work for u then???
@@nightlilly2918 Haven't had the chance to test it yet.
Lmao fried chicken doesn't need a deep fry. That's such a waste of oil
Fried chicken is one of those foods I rather buy than cook and deal with the mess.
It's not messier than pretty much anything else that you would dredge/coat and then fry
@@kamcorder3585 I'd say they have similar feelings towards those other foods as well.
Publix fried chicken is amazing.
I agree! This recipe looks good though.
Nah, you’re just lazy.
Just saying I like alexis and Claire's voice more soothing
Ikr
Yh, they were wayy better
Yeahhh they need to bring them back
The video was good but we need them back for voiceovers atleast
I think Claire left Tasty
Corn starch is absolutely essential to make crispy fried chicken… half flour, half corn starch.
and kum
@@DigitalEkho cringe
@@thebabyyyyy minge
Nah man! Flour and 1/3 part crushed up corn flakes is the way to go. Without a doubt the best way to get the CRISPIEST chicken. In my opinion the corn starch constitutes to a brittle, sandy and poreus layer that falls apart. Stopped using cornstarch for that reason.
Good tip
I followed Jamie's recipe which included baking after frying. The coating was crispy initially but turned really soft after baking.
@@morganfaith27 You do realize most recipes are posted on the Tasty app before the actual one is posted on RUclips right? Also, this is the internet. People are gonna hate, grow up.
@@morganfaith27 I said I followed Jamie Oliver's recipe "Jamie's Fried chicken" It's almost similar to this except that it is wet brined. But it requires baking after frying and it caused all the crispy skin to become soft. Was just sharing my experience with the technique. No where did i say i tried Tasty's recipe.
@@morganfaith27 the person said they followed Jamie Oliver, not tasty. and also most recipes are posted on their website and app before being made into the video.
Ok I can admit when I am wrong y’all were right sorry. :)
@@morganfaith27 hey, it's totally fine🥰
I’m a vegetarian
I have several questions:
What am I DOING HERE !?!?!!
WHY DOES THIS LOOK SO GOOD!!!?
Why am I still A VEGETARIAN!?!?!??
😂
You can do the same thing to deep fry anything!
Come to the dark side
KFC taking notes
kfc is looking if it is similar to their secret recipe if so they copyright this video 😃😃😃
KFC giving notes*
What this supposed to mean?😂
Lmao
All Restaurant chains writing notes
My mom makes a nice Sri Lankan fried chicken recipe. First, she brines them in salt, pepper and tumeric. Then she tosses it in cayenne pepper and roasted curry powder. She then coats it in flour, eggs, and breadcrumbs and fries it till it's done. Then we eat. I haven't eaten it in such a long time
The title should be : “ the crispiest chicken you will ever see “
the fact that none of them used the dipping at the end
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Looks like the fried chicken my mama use to make. I miss her so much and I've never quite been able to make it as good as her but I'm going to try this method and hopefully get as close as possible to hers. My mouth is watering LOL Thank you for the video.
🙂💜✌🦋
RIP 🙏🏾❤️
Rip sorry for
I appreciate how they explain why alternatives aren't as effective, which eliminates lots of questions before they're asked.
I do watch your shows regularly, and there is a suggestion, and hope you can try,
Rather than just use all purpose, Can you give try to Semolina and also try Corn meal, this coating will give an excellent crisp,
The wet rub can be either butter milk and or egg whites, as those are good binders.
Hope you can try Semolina, and also try corn meal, Thank you.
First part of process, the dry brine makes so much sense. Even if it is wet brine we need to make sure the first coat of flour completely sucks up the wetness of chicken. But better to have a dry brine any day.
the voice caught me off-guard, was so used w alexis' voice
@@user-tx1sp4li9h stfu
It was claire not alexis, alexis if I’m right just did the voiceover just once
Thanks for the recipe, i could never get my chicken to stay crispy for more than 5 minutes. But this really works, the chicken stays nice and crispy for quite a while. I added some unsweetened cornflakes into the four and it was so crispy i almost ripped the top of my mouth 😂
Try potato chips (crushed). 😋
"egg whites, vodka, and buttermilk"... that's also my go to drink.
Season the chicken after drying, add flour to a container and season it, take another container and put Dijon mustard it. Take your seasoned chicken put it in the flour, from there take it out and coat it with the mustard but take off the excess mustard, put it in the flour again and it’s good to fry. It’s the crispiest chicken, retains the crisp and the taste is superior!
I am really used to Claire's and Alexis voice for such videos. Kinda weird not having that.
Same
Have they left tasty
@@o.o7951 Alexis did I don’t know about Clare
@@outdoornaturestation4043 wait what? alexis left tasty??
@@adityaseth7406 yes a while ago. She still goes in every now and then but no longer works for them. (I follow her on Instagram)
I love making fried chicken at home. It's actually not as hard as you might think, and the results are always worth it. I like to mix up the spices and coatings to give each batch a unique flavor, but the key is to make sure the oil is hot enough and the chicken is cooked to the right temperature.
I made chicken using the buttermilk soaking method and it was pretty good, But I want to try the dry brine method after watching this.
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I tried both, the dry brine has more flavor in the meat itself, the buttermilk makes it more soft and tender, I usually do buttermilk brine and a dry brine an hour or two before frying
"Let's get started and put this poultry in motion." Classic!
Popular Opinion: Every single one of ya'll agrees that Tasty Recipes made our day better
I did it today, I omitted the salt in the dry mixture was more than enough salt in the brine! A thermometer is a must... Will do it again, thanks for sharing
oh sht, I don't have thermometer. what should I do?
"Let's get this poultry in motion" ? haha wow, i think im in love
This looks so good! And I picked up some good tips. Am I just missing where the ingredients amounts list is? Like how much of each spice for the dry brine and how much baking powder to flour for the coating? How much vodka?
I know this is two months too late, but this video is part of an online written recipe. The amounts and everything are in a link in the description
Would have been nice to hear more about the oil temperature. Did the temperature drop to about 320-325 when it was being fried (like mine always does)? Did they maintain it at that temp while frying or did they raise the heat to get it back up to 350?
Exactly. This is critical information for frying. I notice when I fry, the temp fluctuates A LOT.
Fluctuations in temperature is very common and will absolutely happen. Let it heat to 350, and then when it drops after dropping the chicken in, try to keep it hovering at that 325-330 mark. It'll get your chicken cooked and still keep it crispy!
Yea because if it's 350 all the time it will burn
Ever tried potato starch? Makes everything crispy.
This was so informative! I'd love to see a version in the air fryer.
So far, this was the best recipe I've seen. My mom was from the south so I definitely remember how particular she was about fried chicken, and while there were differences, the explainations were very accurate. Really good job guys!
Hi
Hi
Hi
Hi
Hi
I made this. It was really the CRUNCHIEST chicken I have ever had.
I made, one time, my own fried chicken and my family loved it.
That's crazy good. But giving up on the buttermilk and also wet brine marinades is puzzling. But the dry brine does give some versatility. Buttermilk and brining is a way to make it tender, you subbed out those with the lemon zest for its acid which also can make it tender..
Thank you for the tips...always cook fried chicken but the tip I needed was about the paper towels. I will ALWAYS use the wired rack now!😊👍🏾
They really put efforts in their video and it turns out great
i've become a huge fan of Tasty....101. a brilliant series with great practical food tips. Love ya....keep it coming
I have used dry brine for my chicken for years. I also put seasonings in the flour and use whole eggs for the dipping and put seasoning there as well. Haven’t tried double dipping yet though
Please dont stop this tasty 101 series please!!
A wet mixture of flour & cornstarch is my good to go crispy fried chicken 🍗
I don't think I ever remember southern people using Vodka in their fried chicken. I know my grandmother never did.
Maybe grandmothers from southern Russia did😂😂
Then that must’ve been some bad cooking.
@@mayorbob4512 How do you know? You’ve never tried this recipe out to know if it’s good or not so don’t start talking smack about another’s culture’s cooking
Lived in Texas all my life and I've never heard of that either. Still gonna try it
I don’t know none of these steps for frying chicken
Try potato flour keeps it crunchy til next day!!
Ive been waiting for this thank you soooo muchhhhh
I really appreciate this 101 series!
Finally actually a recipe video 😀
Hi
You guys are the best!! I love the secret ingredients you have in your recipes.
Tasty: "VODKA"
*plays USSR national anthem while frying chicken
Lenin has entered the chat
Cheeki Breeki my comrade!
What you didn't know is that you can add lard or shortening to the oil because it helps with the flavour, even though it has a high smoke point
I learned so much in this video.. might as well become a chef. Thank you Tasty
Hi
I love your videos and sometimes I will try your recipe
I just made this, definitely lives up to what they have said. ❤🙌
❤
Im so glad you mentioned the paper towels not being ideal for draining. Its literally my pet peeve. Actuality makes the chicken soggy. A wire mesh or even a steel colander are much better options. The circulating air leeps the chicken crisp and excess oil is drained in a way it csn be reused.
You could try doing Korean fried chicken! Love this type! So tasty and satisfying! It's highly addictive!
I tested this today. It works 100% This is now my new method.
Stay safe and blessed everyone✨
Have a beautiful time ahead❤✨
There's a coating recipe that uses a wet batter approach, but has a higher ratio of corn starch to AP flour in the mix. The batter isn't super-liquid, but almost like the consistency of a wet tempura batter, but slightly thicker. And, after the chicken has been coated in the wet batter, it goes immediately into the oil. Texture-wise, the result is a coating that is much more like what you'd get at the old-school Pioneer Chicken/Pioneer Take-Out spots. Flavor-wise though, you'd need to customize your own spice/herb blends to suit your own taste.
With all due my respect
Tasty 101 = ALEXIS
.
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Ive done thir recipe multiple times and my friends absolutely love it!
I usually brine my chicken in water, some shallots, a pinch or two of sugar and lots of salt overnight. The chicken becomes so tender and easy to fry!
Muhteşem görünüyor Ellerinize emeğinize sağlık
Hi
*This is how many people got hungry while watching this* 🖤💗
I am a great fan of yours. I used to watch all your videos. Whenever I search for any recipes I first check your channel. You are my first preference because all your recipes which I had made come out perfect!!!
I have tried 155 recipes for making nougat and I couldn't get the perfect texture of store-bought nougat. So I want you to make Nougat and share the recipe ...........please do not ignore this..................
2:55 False. Canola oil leaves a fishy gross smell even if used fresh out of the container.
True . I respect your Pallett👅
Yes and it's one of the most processed and dangerous cooking oils. Coconut oil is the best and cheapest alternative.
@@julrenharl only refined coconut oil will work tho. it has a higher smoke point and it won’t taste like coconut. i prefer to just buy peanut oil tho
Peanut oil barely smells
@@andrewbobat yea peanut oil is probably the best oil to fry in. it’s easily the most reusable oil as well, which is why restaurants use it because they don’t have to change it a lot(which sounds pretty gross lol)
Fried chicken with an impressive vocal fry. Nice touch, Tasty! Also, did you test double frying?
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I noticed the vocal fry, too.
Ok but like Who doesn’t love FRIED CHICKEN-?
Especially the crispy onesss
Vegans
I need an episode of this but fried chicken sandwiches! I CAN NEVER GET THEM RIGHT!😂😂
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"Congrats to everyone who found this comment here is your award: 🏆".
don't care
Thenks :)
Thanks
super beg
thanks !
For chekking if the oil is hot enough you can just take a wooden spoon and hold it in, if it bubbles slightly, its fine.
THANK YOU FOR YOUR RECOMMENDATION
Maangchi says, I always double fry! 🍗
Great tips 👍 I have one other tip that will take it over the top! First sous vide the chicken and then carry on to absolute perfection 😁
Thank you so much for sharing your recipe, I tried It, and my family loved it
I wonder what it would be like if Tasty built a restaurant. 😍
Nick DiGiovanni : **cries in buttermilk , pickle juice and potato starch**
Lol
who tf is that?
@@poopoodoodoo2734Mind your language Mr. Carl
He is the finalist of masterchef season 10
and his channel has 1.5M+ subscribers
@@poopoodoodoo2734 OMG u don’t know
@@raghavpuri2366 ohhh ive seen that face i just forgot his name my bad
"chick flick" lol! AWESOME! I just ordered a Dutch oven because of this "chick flick" and I can't wait to try this recipe next week.
I love these, but I have one quibble: 30 minutes is not enough time for meat to come to room temperature from the fridge. Please, by all means, test this theory! Do a temp check with a meat thermometer right when you take it out of the fridge and another after 30 minutes. I'd be surprised if it rose by more than a few degrees. It would likely take an hour or more to come to room temp.
Exactly. Same goes for steak. It needs at least 1.5 hours in a 21 c kitchen on average.
What a beautiful recipe!
You are right
I thoroughly enjoy the time and effort you’ve taken to find the best way to fry chicken. But if I see you dip all that hard work in ketchup one more time…Imma take your southern card. LOL
🤣🤣🤣🤣
Wow. So many tips! Thank you for all the information.
"Poultry in motion" best thing I've heard all day.
Have done both for draining fried things. Use paper towels for small items like calamari or fries. bigger items I would dab on paper towels just to get rid of excess oil. Then move to racks
The whole time I was waiting for them to take a bite of the chicken
Hi
@@helenshomecooking7262 bye
Ok not bad from an old cook. A lot of good tips for the lesser gens who need them badly. Thanks for this Glad I found you.
That's very detailed. Thank you!
Any suggestions for an alternative to buttermilk for this recipe?
Try mixing oatmilk and a bit of xanthan gum in a blender until it gets the same texture🙂
This helps a lot I'm definitely going to try out these tips. 😊
Saranghe army 💜💜💜
@@ManviGupta625 Saranghaeyo ❤️❤️❤️❤️❤️❤️
Would be great if you could provide proportions.
Nick with his potato starch : "am i a joke to you?"
Edit: its not even that crispy, when they put the thermometer in the chicken whet its finished, it goes in like butter, thats why you need to use potato starch
Just wrote the recipe, going to cook me some fried chicken real soon looks real good