How to Make Crispy Fried Chicken
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- Опубліковано 15 жов 2024
- Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.
_________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ __________
PRINTABLE RECIPE: 🖨️thestayathomec... 🖨️
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✅Ingredients
• 6 chicken thighs
• 6 chicken drumsticks
• 3 cups buttermilk
• 1/2 cup Buffalo Hot Sauce optional
• 2 teaspoons salt
• 1 teaspoon pepper
DREDGING MIXTURE:
•3 cups all-purpose flour
•1/2 cup cornstarch
•1 tablespoon salt
•1 tablespoon paprika
•2 teaspoons onion powder
•2 teaspoons garlic powder
•1 teaspoon dried oregano
•1 teaspoon dried basil
•1 teaspoon white pepper
•1 teaspoon cayenne pepper
•1 quart vegetable oil for frying
✅Instructions
00:00:17 - How to season chicken for fried chicken
00:01:18 - How to make dredging coating for crispy fried chicken
1️⃣ 00:00:17 - In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
2️⃣ 00:02:24 - When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
3️⃣ 00:01:17 - Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
4️⃣ 00:02:38 - Dip each piece of seasoned chicken into the wet ingredients. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
5️⃣ 00:02:59 - Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
6️⃣ 00:03:38 - Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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I love how you describe the process while making because lots of people don't describe things and that makes difficult for my type of begginers. Appreciate your work.
This looks delicious! I have to try it for dinner before Ramadan is over!
WOW! these crispy fired chicken looks so yummy, I think that eating sounds should be super crunchy! I love it!
Nice flavor with the hot sauce for that kick. The coating has nice seasonings. I need to try this.😊
You're probably one of the few out there that mixes your flour and seasonings in a large ziploc, I find that the best way to ensure the breading flour is standardized. One thing I would suggest is resting the fried chicken pieces on an elevated rack rather than paper towels. Resting them on paper towels will cause the pieces to steam on the underside, rendering the bottom of the pieces soggy.
Those look very crispy and delicious! Great recipe :)
Hello... I just made your fried chicken recipe. It was a hit with my family! Sooo deeee-lish!!! Question for you. I made a a big batch, and by the last 4 pieces of chicken, the oil was dark so the chicken tasted a little burned. I was trying so hard to keep the oil temp up that maybe I burned the oil? Do you switch out the oil and put fresh oil in the middle of cooking? I'm going to have to keep trying. This was my 1st time frying chicken this way. Love love love your recipe, thanks for sharing!!
Thank you. You and Natasha’s kitchen have awesome tips and recipes.
Thank you!
Thank you for sharing this delicious recipe! I looked every where, but I liked yours. I am going to try it. 👌
Hope you enjoy
You are my favourite you tube chef, your steak instruction for a non Cooke are great and now I can turn out steak after steak reliably, it impresses my wife each time. I really fancy having a go at your fried chicken dish. The trouble is my wife cannot eat capsicum or chillies, any suggestions for making it tasty but not spicy? The other question is around the oil, can it be recovered after I have cooked the chicken? Thanks Clive
I appreciate the seasoning
It's key! 🗣️
You being sarcastic lol
Ooohhhh...that looks amazing. I tried to fry chicken once years ago and failed miserably. I now know a major key factor is the oil temperature. I need to try it again!
This is the best fried chicken! No more grocery store fried chicken! Praise Be!
I made this and it was very nice.
One thing I did differently was mix my buttermilk and hotsauce together thoroughly in a bowl before adding the chicken.
Happy it turned out great (:
@@Thestayathomechef your food is gorgeous and so are you x
Hello!!!!
I have just tried your recipe ,at the moment I am writing my comments and my family is enjoying , it's juicy and sooooooooooooooooooo yummmmmy ,me and my daughters love it , really finger licking good ,thanks for sharing.
You are welcome~!
It looks very nice today I'm gonna make it so what can I use instead of onion powder
Thank you for this video. You are really giving me quality restaurant recipe to try at home. I’m getting better at making your smooth mashed potatoes.
Practice makes perfect!
The Stay At Home Chef Thank you. I will keep practicing.
Just made this. Good recipe for tasty fried chicken but some observations for getting it just right: ensure you take the chicken out of the fridge an hour before cooking so it’s at room temperature and try to use a smaller sized bird if you can to ensure the meat is cooked before the coating burns. This makes all the difference.
Brag on girl, flaunt your stuff. I wish I could take a bite through the screen 🤣. Will be trying this soon. Thank you very much.
Thanks for the recipe, I will try this with my family, watching from NewJersey
using Frank's Red Hot was the Anchor Bar in Buffalo , NY 's hot sauce of choice when doing their famous wings !!! ... your usage of peanut oil imparts a better flavor than plain vegetable oil !!! ... you're a rock-star !!! ... thanks, again !!!
Thank you so much for sharing your recipe! 😋😋😋
You are welcome!
Wow! My first time making fried Chicken tonight and boy your recipe my friend did not disappoint 😍😍😍 definitely a new fam fave. Thanks you!
Great job!
I no longer eat fried food, sadly, but this looks scrumptious! The only thing missing was seeing you and your family eat it up!
Amazing. So far this is the best recipe I've researched. Unfortunately, pandemic and all, several of these ingredients are out of my reach.
Diego stop lying this terrible
I would add some of the spices to the buttermilk as well as the dredge. Also, I prefer to drain on a wire rack, paper towels could steam the chicken and impact the coating. Other than that this looks delicious and I do frequent your videos and have loved your recipes
So good aunty. Thank you so much for this incredible fried chicken recipe. Keep up your good work. God bless you and your family. Thanks.
Nice chicken recipe my friend First time i see this Thanks a lot for this great and interesting recipe my friend and Hello from FRANCE 💖💖💖💖💖💖
yep, the chicken looks so beautiful as well as the chef does!
r2012j smooth
i m not just a watcher i litteraly try them but only those i like
this one i like it
and again very clear intruction
That chicken looks so good I can literally taste it through the screen! ❤️😀😋🙌
🤣🤣🤣🤣😂😂😂🤭🤭🤭🤭🤭🤣🤣🤣🤣🤣😂😂🤩🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😆💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩🍗🍗🍗🍗🍗🍗💩💩💩💩💩👎👎👎👎👎👎👎👎👎👎😖😖😖💩💩🤢🤢🤢😫🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤭🤭🤭🤭🤣🤣🤣🤣🤣👎👎👎👎👎👎👎👎👎👎👎💩💩💩💩💩💩💩🍗🍗🍗🍗🍗🍗💩💩💩💩💩💩💩💩🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤢🤢🤢🤢🤢🤢🤢🤢🤢🤢💩😓😰😓😓😰😨🤢🤢🤢😰🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮😵😵😵😰🤮🤮🤮🤮👎👎👎💩💩💩
@Extremely Big Chungus jv9j9jp
@@meherunisajabbar7374 wdym
If i want to make this a head of time (earlier in the day), is there a trick to reheating it so it doesn’t dry out ?
You are so great! My wife loves my cooking now. The one problem I have is fried chicken. It tastes good but the skin gets way too dark, could it be the paprika burning? My temp is good, just cannot et the golden color and have the internal temp done enough. Suggestions?
Sometimes the temp starts off good, but then once the chicken gets into the pot the temp falls. This could possibly be the situation you are in.
If I’m making it for someone who can’t have anything spice at all, should I just skip the hot sauce? Or should I still put a little bit of the hot sauce for the sake of the flavor? Anything else I need to pay attention to? I never made fried chicken before, and I’m doing it for mom’s birthday.
Your so great love ur recipes my dad and i all the way from san Antonio tx
Hey! Thank you for the this recipe. I found your recipe on Google and I decided to follow your directions. My fried chicken tasted great, but, my problem was that, the coating was burnt. I used the meat thermometer to keep track of the temperature of the chicken and oil, keeping in mind to have the oil, at approximately, 350 °F. But, the coating of the chicken still got burned. Do you have any tips or advices, as to how that might have happened and how to solve it, please? I plan to use your recipe, again. Thank you!💜
I'm appreciate you recipes
Thanks for easy and tasty recipe❤
Most welcome 😊
This is a good one
Trying your recipe at this very moment, will see how it turns out ...
how did it go ??
That is some good crispy fried chicken.
I'm Hungry Looking At This Video
Hi. You are an amazing chef. And thanks for all those wonderful recipes.
One question. I tried making this dish last night, but it became a mess. 😌
It tasted great though. But all the flour mix coating on the chicken pieces starting falling off, they soaked in too much oil. Eventually while eating we had to remove the coating as it turned out too oily.
Initially the chicken was not cook too well while the flour mix coating was burning out and turning black. So I cooked for 4-5 mins each and then moved it to an oven for 15 mins of cooking.
The chicken was cooked finally. But the flour mix coating was a messy oily falling off thing.
Where did I go wrong?!!
Thank you for sharing:) this recipe looks delicious! I will definitely be trying it out soon:)
Just...... go ahead lol
Look so yummy! I want to try this, but is it okay to skip the hot sauce?
Yes you can leave it out if you are sensitive.
@@Thestayathomechef thank you so much😊😊😊
Thank you for sharing, I love it, I will try this someday
Goodness gracious. Bravo
So did you fry the meat on medium high heat?
I want to try this 😋 yummy
You should!
Great thanks 😘😘😘😘👌
Thank you for sharing 👍👍👍
Thank you for watching (:
Its making me hungry
If your not allergic, peanut oil makes the best fried chicken. Cast iron is a must for fried chicken.
Ty for the oil tip💕
Congrats on 500k subscribers.
Best recipes..! You videos are excellent!
Wow look so nice like to eat immediately dear thanks
Thank you 😋
Best recipe so far.. I actually made this today and it came out perfect 👌 thank you 🙏
Glad you liked it
The Stay At Home Chef what a queen! Still replying!
I followed step by step and my chicken was pink and bloody inside while maintaining oil temp of 320. Any tips? I increased the time to 9 minutes each side and still had issues. I had average size bone-in thighs.
I try your recipe its so delicious 😋
good
Wonderful. I love your videos
I love your videos.
Wow! Keep it up!
I love your channel so much , you have so many interesting recipes me and my mother love
And in this video, Which oil you have used??
Because it looks so cool that's why!
Vegetable oil
I tried this and my coating is not sticking to the chicken as good. Also my chicken is much more darker on the outside. Like almost burnt. I watched the temp. And made sure to keep it between 300-330. Any idea why my coating isn’t sticking as well to the chicken ??
Hello I love your recipes. I always wanted to make fried chicken. Do you think this would work in a actual deep fryer? Thank you
Yes, it will work in a deep fryer.
My mouth is watering 😘
This is a really good recipe
Looks delicious 😋
What could you use to substitute for buttermilk? Have lactose in family. Thank you.
I use 1 cup lactose free milk and add 1 tbsp of white vinegar or lemon juice.
Looks good!
Thanks!
Wow nice
I need to cook this one day
Oh my, that looks delicious !!😋
This is really good. I like it
What if I only have 6 chicken thighs. Do I cut all ingredients by half
This is awesome thank you!
Glad you like it!
Dear cheif I like your recipes alot I have questions for u please reply me
Hmmm, I think I'm going to try this recipe using cauliflower!!! I love fried cauliflower and was looking for a crispy batter !!
Let me know if it works out for you (:
The Stay At Home Chef she never did reply
Hi old me
I love all recipes with buttermilk! Maybe I'll give fried chicken a try with your terrific instructions! I remember my mom frying with crisco, straining it and reusing. Not sure I want to continue that. What do you do with the leftover grease?
Depends on the oil. With vegetable oil (or vegetable shortening) it has a high enough smoke point that you can strain it and reuse it.
@@Thestayathomechef do you wait for it to solidify and then chuck it? Also, it you are cooking a large batch, is it necessary to scoop out the stray batter pieces?
Any big chunks should be removed. With oil, you just have to wait until it’s cooled before straining. With shortening I would assume you have to strain before it solidifies, but not while it is too hot because that would be dangerous. Vegetable oil is definitely the easiest to work with.
Hey Ms stay at home chef, I followed exactly the same recipe and the chicken was a bit rare from inside even after 5 hours of marination. What could be the reason?
Did you use a thermometer? Marinating doesn’t impact cooking time. Chickens grow to various sizes to chicken pieces are various sizes. Larger pieces take longer to cook.
@@Thestayathomechef yeah your troubleshooting is spot on. My oil was a bit hotter than what it should be.
Adjust the heat once the chicken is in the pan. If it's starting to burn, ... turn
looks great!
When we have to live by the channel name #quarantinedays chef😂👨🍳
Looks yummy
Thank you 😋
I have a question To wash your chicken or Not to wash? That is the question 😂 looks delicious 🤤😊💙 From Tennessee 💙
I've read that washing chicken just spreads bacteria around your kitchen but cooking it to the proper temperature kills it.
@@JesusisKing222 well that's the great debate! The CDC changes things all the time! 🤔 I'm washing mines because we've always been told for years + to wash poultry well before consumption & now they are saying don't! Something doesn't add up but to each their own! I'm team "WASH 🐔"
We definitely DO NOT recommend washing your chicken as there is ample evidence that it isn't safe. They used to recommend washing chicken until people started doing scientific experiments to see what benefit it offered. Turns out it just spread salmonella and offered absolutely no benefit.
@@tyreecourtney3119 well, I know you're not alone! My sis in law washes the chicken and doesn't care what I think! Be blessed!
@@JesusisKing222 you stay blessed as well! 😊💙 From Tennessee 💙
I use buttermilk too
I don't have a oil thermometer. Yet what oil did you use? I use alot of canola amd olive oil.
Any cheap vegetable oil should be fine, like canola. But you will need a meat or oil thermometer for this to make sure it is safely and properly cooked (:
Will this work with skinless chicken?
Yes. In fact, I've used chicken tenders. Just as good. 😊😋
What is the difference between black and white pepper
Great recipe & delivery love it! Thanks for sharing. 💐
Thanks for sharing. Will definitely try it.
ok, i am once again going to try to fry chicken according to your video! lol, i have been trying unsuccessfully for years, literally! It is quite embarrassing actually, my grandmothers were and my mother is the queen(s) of fried chicken and i have just failed miserably every time I have tried. So I am on my way to the store to purchase a huge cast iron skillet, a digital thermometer and enough ingredients to cover a few fails haha...while the chicken is taking its bath in the buttermilk I will season the skillet and be doing some mental exercises and some praying so y'all can you send some prayers and some good juju my way maybe something will help. Wish me luck...I think I can, I think I can.....lol!
You can do it!!!! Just take it slow (:
Will this work for split chicken breast with the bones in it?
Also, what is the size of your pan?
Umm can this be baked?
do u have to have that amount of chicken
Can u tell me how much chicken that is in terms of weight?
Yes another recipe I love this channel 😋😋😋
Can i use skinless chicken
Did I miss the link for recipe?
I saw other people making it and they used eggs. Is that required?
No. I don’t care to use eggs in my fried chicken. Other people are using different recipes. I create my own.
Yummy
This is rocket science