Buttermilk brine with salt...submerge the chicken...put in refrig. For a few hours 3 cups of flour, 1 tablespoon ginger, 2 tablespoon ground black pepper, 1 tablespoons celery salt, 1 tablespoons baking powder, 1 tablespoon granulated garlic, 1 tablespoon Italian seasoning, 6 tablespoons buttermilk in a separate bowl Start your dredge 1 1/2 quarts oil heated to 350 degrees Put chicken skin side down, put lid on cook 5 minutes, rotate pot 180 degrees, cook another 5 minutes, turn chicken over, cook 8 minutes with top off check temperature. White meat 160 degrees...dark 170 degrees. Remove chicken...let set 10 minutes
This is the cooking method I’ve seen since my childhood for cooking fried chicken, whole parts. When I’ve mentioned to others the process and using a lid in particular, they are really perplexed. (We use the same method for starting a large batch of fried potatoes too.) But once you’ve achieved the amount of steam action you need to cook the chicken’s interior, you will remove the lid and focus on browning. Works beautifully & KFC happens to have an awesome cooker that accomplishes this in large batches.
Take a hint from Alton Brown, put the paper towels underneath the inverted cookie rack on the baking sheet. The towels will wick away excess oil and not make the pieces get a little soggy sitting on the paper towel in the grease. Looks wonderful, off to check the ingredients and try it myself!!! Thank you !
My mother would fry her chicken on a medium high burner and, after getting a good brown on all sides, she'd turn the heat down to low and put a lid on the frying pan for the duration (about 30 mins). The flavor of the meat really came out with a 'low and slow' type of cooking method. Whenever she would turn the chicken, she'd salt and pepper the pieces, and they were the only two spices she would use. She didn't use so much flour to bread the pieces and A LOT less oil for frying because she was going to use the bits and fond on the bottom of the pan to make the chicken gravy to go with the homemade mashed potatoes. YUMMY!!! I tried for years to copy her chicken, but just couldn't get the recipe right. Turns out that I was using too many spices, which would mask the natural chicken flavor of the meat. Go figure!
She probably used "fryers" 8 - 10 week old chickens, no longer available. That's why I think his marinade and "lid on" method may be necessary these days. The chicken you get these days are old retired layers, what were once called "stewers." Tough, stringy and the pieces are way too big for skillet frying.
PRINT THIS RECIPE How to Make the Best One-Batch Fried Chicken INGREDIENTS Brine and Chicken 2 cups buttermilk 1 tablespoon salt 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed 1 ½ quarts peanut or vegetable oil Coating 3 cups all-purpose flour 3 tablespoons white pepper 1 tablespoon pepper 1 tablespoon celery salt 1 tablespoon granulated garlic 1 tablespoon ground ginger 1 tablespoon Italian seasoning 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons buttermilk INSTRUCTIONS Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading. 1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout. 3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours. 4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees. 5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
Okay, I made this. The only thing I changed was the meat. My husband is allergic to chicken, but fantasizes about eating it. I have tried several other recipes substituting pork for chicken, so that is what I did. I bought some nice boneless pork ribs, cut to uniform size and marinated it in the butter milk for 24 hours. I followed the instructions as laid out, my pork came out at the chicken temperature of 160, after I checked that pork only needs to get to 145. Let me say, we loved the crunchy craggily bits, the flavor was perfect, and the pork was delicious and well seasoned. The only downside of this recipe, and frying it with pork, is there is no skin for the coating to adhere to, a lot of if slide off, when I when I turned it over, but let me say, we did not let them go to waste... we ate the fried craggily bits... I will be making this again. Now if there is some secrete to getting the coating to adhere and stay on the pork.... I would love to hear that!!! I used corn oil for frying and I used my induction cooktop and my cast iron cooker. I was surprised, as this was the first time I used it, to fry food. I had my candy thermometer set for 350, and the cooktop to 350, and they both were in the same range when the candy thermometer went off at 350 degrees.. so one more thing to like about cooking!!! Please give this a try!!!
I'd pat the pork dry after removing it from the buttermilk brine, then dip it in egg before breading it -- that should help the coating stick. Also, don't skip the rest in the refrigerator between the breading and the frying -- that helps the coating adhere as well.
try pork belly and use 3 parts flour to 1 part cornstarch to help the flour stick. Sawsawan dipping sauce goes great as does Alabama white sauce just so you have options other than Louisiana hot.
Just give me a bottle of Tabasco and I’d take that whole chicken down in no time and if I didn’t I’d put the rest in the fridge and finish it for breakfast, warm fried chicken is great but cold is almost as good!
MSG is not food. It is a neurotoxin that stimulates your taste receptors in your brain actually killing the receptor. Some folks can be allergic to it and some can fall asleep immediately after digesting it. It's not something to take lightly. #jusayin
July 4 greetings from Philippines.though some Asia countries do have some technique, still you can't do away the craggy thick coat that soaked in the taste of meat i mean the Southern way of frying chicken you looking after and missed for its taste.
Looks good. Since KFC started off using a pressure cooker and then finishing as shown here, I wonder … could we do that with an Instant Pot? Off to Google that!
We will have to write it down the old fashioned way because they don't want to share the recipe for free on their website. I'm also saving this video 😁
NGREDIENTS Brine and Chicken 2 cups buttermilk 1 tablespoon salt 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed 1 ½ quarts peanut or vegetable oil Coating 3 cups all-purpose flour 3 tablespoons white pepper 1 tablespoon pepper 1 tablespoon celery salt 1 tablespoon granulated garlic 1 tablespoon ground ginger 1 tablespoon Italian seasoning 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons buttermilk INSTRUCTIONS Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading. 1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout. 3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours. 4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees. 5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
I've tried several methods of frying chicken. Don't know what I'm doing wrong. But I can't get the crust to stick to chicken and it always turns out blan. I just tried copying what another lady from the test kitchen did. By making a batter and brining in water salt and sugar. I just don't know what I'm doing wrong.
I'm not a chef...and I don't play one on tv. I was going to try and surprise my wife and try to cook this (even if I fail or succeed, she'll get a kick out of it), anyone have any suggestions for sides or other simple dishes to go along with it? I have no idea.
I made this tonight. It was good but had a overcooking/almost burned issue, so it fried really fast! Is that because I didnt use a dutch oven to fry in? I just had a normal deep frying pan. Help anyone?
You probably had the chicken frying at an exeedingly high temp, if you don't own a thermometer fry at a medium heat or medium to low heat to be on the safe side
I had the same thing happen in a dutch oven. Don’t turn the heat up to adjust for the cooldown when placing the chicken in the pot. I did and these times were off.
My chicken has to be seasoned with more than buttermilk and salt. I add onion, roasted garlic, smoked paprika, & black pepper. Then add those same ingredients sans salt to the flour. I dust my chicken in the flour by using a paper bag. Then add to the oil. My chicken has a crunchy crust, not that thick hard crust like this one.
Brine 2C buttermilk + 1 T salt Cut breasts in half Soak 1 hr to 24 hrs Breading 3c flour 3T white pepper 1T black pepper 1T celery salt 1T granulated garlic 1T ground ginger Some italian seasoning (1T? he doesn’t say) 1T baking powder 1/2 t salt 6 T buttermilk loosely mixed in to flour to make small clumps Squeeze chicken pieces in flour mixture to make thick coating Let chicken sit in fridge for 1-2 hrs Drop into 1.5 quarts 350 degree veg oil Skin side down 10 mins covered (Rotate pot?) Turn pieces, cook 8 mins longer uncovered White meat 160 dark 175
So, this is like the Original Recipe texture/crunch. How about the Extra Crispy way? I have not seen one copy cat mimic the Extra Crispy texture/crunch.
I actually made this recipe exactly to his specifications. The added brine made the flour clumpy and extra crunchy. Problem is parts of the breading didn’t cook all the way through. Problematic recipe. Not the best tasting chicken either. I’d skip all of this nonsense and make Paula Deen’s recipe. I’ve been making it for years and it’s so superior to this bland, over complicated CRAP.
NGREDIENTS Brine and Chicken 2 cups buttermilk 1 tablespoon salt 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed 1 ½ quarts peanut or vegetable oil Coating 3 cups all-purpose flour 3 tablespoons white pepper 1 tablespoon pepper 1 tablespoon celery salt 1 tablespoon granulated garlic 1 tablespoon ground ginger 1 tablespoon Italian seasoning 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons buttermilk INSTRUCTIONS Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading. 1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout. 3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours. 4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees. 5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
i tried this and i found the coating was too thick and it made a bread like shell around the chicken. shake the chicken just a bit or it will be a total mess...
I came here just to see the intro to this episode because I swear I saw a rat creep across the walkway behind Bridget and Julia in the background on TV. Alas, it's not shown here but at this moment I'm waiting on the rerun to come on so I can verify what I saw or not. Lols
I've been been making fried chicken forever!!! Never went through all this foolishness. Never needed a thermometer. You just know when it's done. Southern cook baby!!!😂😂😂💜
The brining is your insurance against the meat drying up. Look, it sounds to me as if you're criticising it before trying the recipe. Give it a try, full pot, 20+ minutes. If it turns out dry even with the brine, make your own adjustments. That's just you cooking.
Jeez. Don't cool your fried chicken on paper towels. You're basically steaming the skin you worked so hard to get crispy. Put the chicken on a rack with a cookie sheet under it.
Hey guys, I LOVE your channel and have many of your videos & books. My wife is gluten free and unfortunately I cannot make delicious recipes such as this. Could we see recipes that contain gluten free substitutes instead of flour or wheat products? What would be great is a video on Gluten free bread
@@conniepurvis9959 have u tried it? Does it fry well? good fkr breads? Any good? I have tried rice flour and its not good for frying, even corn meal (yuck)
Yes, I use it often for baking. It is a mixture of various flours that are gluten free plus xanthan gum to bind the ingredients together as your bread bakes.
@@conniepurvis9959 thank you for that information. I will give it a try. Its amazing how much stuff has flour in it. And a lot of people think its a diet!!! We had Sushi thay had "crab meat" in it. Well it wasnt crab meat, it was fake crab meat that use flour as a binder and she got sick within 3 min of eating it. Had to run to the bathroom to get sick and this ruined kur lunch together
I stopped by a KFC location a couple years ago after not having it for a long time and was surprised that it really didn't taste like much of anything, but I sure felt the sodium overtake my body about an hour afterward.
@@sandrah7512 You must work for them with the same comment each time, and you are the only one that says that. Others have asked where is the recipe as well!
I've never understood why a recipe like this calls for six tablespoons of buttermilk to the flour mixture. First off, the measurement needn't be that precise. Second off, for those who don't trust an eye measure, then why not just use one-third of a cup? Wouldn't that be easier and achieve the same end?
It’s America’s Test Kitchen. Trust me, they tested every increment before arriving on 6 tablespoons. Moreover, is it really that difficult to measure 6 tablespoons?
Buttermilk brine with salt...submerge the chicken...put in refrig. For a few hours
3 cups of flour, 1 tablespoon ginger, 2 tablespoon ground black pepper, 1 tablespoons celery salt, 1 tablespoons baking powder, 1 tablespoon granulated garlic, 1 tablespoon Italian seasoning,
6 tablespoons buttermilk in a separate bowl
Start your dredge
1 1/2 quarts oil heated to 350 degrees
Put chicken skin side down, put lid on cook 5 minutes, rotate pot 180 degrees, cook another 5 minutes, turn chicken over, cook 8 minutes with top off check temperature. White meat 160 degrees...dark 170 degrees.
Remove chicken...let set 10 minutes
Thanks for the break down.
@@kennethbullock7563 You are welcome!
Thanks for writing this down. I went back and got a bit more details. 3 cups of Buttermilk brine with 1tbs of table salt...
There is 3 tbs white pepper, missing from your list, and only 1 tbs black pepper....
No white chlli
Only red 🌶 chilli
"It's safer to get closer to the hot oil.". I swear I can hear Julia yelling from across time and space, "It's safer to use tongs!"
JULIA ALWAYS KEEP 'EMS IN CHECK
😂🤣💝💝💝
I love this comment 😂
This is the cooking method I’ve seen since my childhood for cooking fried chicken, whole parts.
When I’ve mentioned to others the process and using a lid in particular, they are really perplexed.
(We use the same method for starting a large batch of fried potatoes too.)
But once you’ve achieved the amount of steam action you need to cook the chicken’s interior, you will remove the lid and focus on browning.
Works beautifully & KFC happens to have an awesome cooker that accomplishes this in large batches.
Take a hint from Alton Brown, put the paper towels underneath the inverted cookie rack on the baking sheet. The towels will wick away excess oil and not make the pieces get a little soggy sitting on the paper towel in the grease. Looks wonderful, off to check the ingredients and try it myself!!! Thank you !
How'd it turn out?
@@cd5139 Fabulous! I have made it several times since then. I hope you have tried it yourself. Who doesn't love great fried chicken?
I made the chicken using this recipe and it was absolutely delicious and crunchy. Loved it and thank you. 😋
My mother would fry her chicken on a medium high burner and, after getting a good brown on all sides, she'd turn the heat down to low and put a lid on the frying pan for the duration (about 30 mins). The flavor of the meat really came out with a 'low and slow' type of cooking method. Whenever she would turn the chicken, she'd salt and pepper the pieces, and they were the only two spices she would use. She didn't use so much flour to bread the pieces and A LOT less oil for frying because she was going to use the bits and fond on the bottom of the pan to make the chicken gravy to go with the homemade mashed potatoes. YUMMY!!! I tried for years to copy her chicken, but just couldn't get the recipe right. Turns out that I was using too many spices, which would mask the natural chicken flavor of the meat. Go figure!
I do it that way but pour off most of the extra fat. YUM
She probably used "fryers" 8 - 10 week old chickens, no longer available. That's why I think his marinade and "lid on" method may be necessary these days. The chicken you get these days are old retired layers, what were once called "stewers." Tough, stringy and the pieces are way too big for skillet frying.
PRINT THIS RECIPE
How to Make the Best One-Batch Fried Chicken
INGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
Thank you.
The real VIP!!!
Thank you
Too much worl
Too much work😅
Brian always comes up with great recipes.
I think he’s the best.
I could spend my summer eating a new fried chicken recipe every week...😋🤔🤗👍
Besides sharing well tested delicious recipes, the presenters are just incredible, sensible and fun.
Im just glad it was seasoned
Great recipe! It came out so crispy, yet super moist and tender.
Thank you so much ATK! This was extremely helpful and I could almost taste feel and smell the flavor crunch and aroma of that fried chicken. YUM!
Okay, I made this. The only thing I changed was the meat. My husband is allergic to chicken, but fantasizes about eating it. I have tried several other recipes substituting pork for chicken, so that is what I did. I bought some nice boneless pork ribs, cut to uniform size and marinated it in the butter milk for 24 hours. I followed the instructions as laid out, my pork came out at the chicken temperature of 160, after I checked that pork only needs to get to 145. Let me say, we loved the crunchy craggily bits, the flavor was perfect, and the pork was delicious and well seasoned. The only downside of this recipe, and frying it with pork, is there is no skin for the coating to adhere to, a lot of if slide off, when I when I turned it over, but let me say, we did not let them go to waste... we ate the fried craggily bits... I will be making this again. Now if there is some secrete to getting the coating to adhere and stay on the pork.... I would love to hear that!!!
I used corn oil for frying and I used my induction cooktop and my cast iron cooker. I was surprised, as this was the first time I used it, to fry food. I had my candy thermometer set for 350, and the cooktop to 350, and they both were in the same range when the candy thermometer went off at 350 degrees.. so one more thing to like about cooking!!!
Please give this a try!!!
Before you put the chicken in the oil, dredge the batter soaked chicken in flour. It will help keep the brine coating on during frying.
I'd pat the pork dry after removing it from the buttermilk brine, then dip it in egg before breading it -- that should help the coating stick. Also, don't skip the rest in the refrigerator between the breading and the frying -- that helps the coating adhere as well.
try pork belly and use 3 parts flour to 1 part cornstarch to help the flour stick. Sawsawan dipping sauce goes great as does Alabama white sauce just so you have options other than Louisiana hot.
This fried chicken recipe has everything I've been looking for - crunch, crags, spice. Thanks!
Looks delicious
That chicken looks scrumptious! I'll have to try that recipe. I also love your breakfast creations. Keep those recipes coming.
The nice tasty ca-runch at 06:45 convinced me I'm making this! Nice job Bryan.
Just give me a bottle of Tabasco and I’d take that whole chicken down in no time and if I didn’t I’d put the rest in the fridge and finish it for breakfast, warm fried chicken is great but cold is almost as good!
Fricken A! Thank you!👌👍
I live the crunch y the seasoning..🤗
I live the crunch, I like the crunch, I feast!
Thank you!
Best chicken recipe ever
Add 1/4 teaspoon msg to the brine and perfection is achieved.
What benefit does msg add, if you don't mind answering?
@@carolinemcallister1473 enhanced umami flavor
MSG is not food. It is a neurotoxin that stimulates your taste receptors in your brain actually killing the receptor.
Some folks can be allergic to it and some can fall asleep immediately after digesting it.
It's not something to take lightly.
#jusayin
@@Thankful305 😂😂😂😂😂
MSG and Paprika
I love this
Can this be done with chicken tenders as well? Bone out does it affect anything?
How do you dispose of all the oil?
July 4 greetings from Philippines.though some Asia countries do have some technique, still you can't do away the craggy thick coat that soaked in the taste of meat i mean the Southern way of frying chicken you looking after and missed for its taste.
I'm gonna do this in my air fryer , it will take no time and I think it will work .
Thanks
Mouth-watering 🤤
Shocked there's no paprika or cayenne
I really enjoyed watching you Fri chicken today and I am going to fry it your way. 👍
Looks delish!!
gonna do this with chilean spices for my partner's sisters when they come to visit and marathon breaking bad. fantastic! thank you
How did it go?
How does it look so perfect🤔
I am making fried chicken tonight, so thank you for this recipe.
What temperature should the burner stay at after reaching 350 then adding the chicken?
Best cooking show🤙🏼🤙🏼
I love you Bridgette. ❤️
Can't wait to try this😍
Looks good. Since KFC started off using a pressure cooker and then finishing as shown here, I wonder … could we do that with an Instant Pot? Off to Google that!
Don’t shake off the excess flour! Best tip ever!
should you bring the chicken as close to room temp after you pull it out of the fridge, coated?
Yes.
The Best Fried Chicken Even.
learned a lot. not gonna make it at home. but def gonna go get some fried chicken soon.
Why not season the buttermilk brine?
I want to make this it looks sooooooo gooooooood
Do you maintain the 350 oil temp the whole time or do you let the oil temp drop then come back up as the chicken cooks?
This appears to be the definitive answer to KFC. Great looking fried chicken. Thank you.
Making me jealous.
Great content will be making this for dinner..But why does this play like a 90s re-run?
There is other things we use instead butter milk
Top-notch, as always! Thank you, Brian and ATK!
My mouth is watering 🤣.
I LOVE THIS RECIPE-but I can;t Save it!!!! How do I do that?
We will have to write it down the old fashioned way because they don't want to share the recipe for free on their website. I'm also saving this video 😁
Why does dark meet need a higher cook temp?
What kind of oil did you use?
They say it was vegetable oil
Baby
@@getoffmydarnlawn
Would’ve cost a huge amount to use baby oil. They go for around $135.00 to $150.00 a pound.
How hot is the oil temp?//
Why don't you writedown the ingredients in description box.
Its on the official website
NGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
Brian “woof”!
No onion powder ?
what size crock pot was that?
Please, please adapt some of your recipes for air fryers.
I've tried several methods of frying chicken. Don't know what I'm doing wrong. But I can't get the crust to stick to chicken and it always turns out blan. I just tried copying what another lady from the test kitchen did. By making a batter and brining in water salt and sugar. I just don't know what I'm doing wrong.
Forgot the msg
Man that looks great save me some yummy!
I'm not a chef...and I don't play one on tv. I was going to try and surprise my wife and try to cook this (even if I fail or succeed, she'll get a kick out of it), anyone have any suggestions for sides or other simple dishes to go along with it? I have no idea.
All American potato salad and corn on the cob
Cole slaw, fresh biscuits, deviled eggs, caramelized apple pie.......... the list is endless. :)
If you're wanting to go KFC all the way, you could choose and prepare your favorite sides which are listed on the Colonel's menu.
Good recipe😊👍
It's Brinin' Bryan
Oh I'm going to cook up a batch of chicken thighs you wouldn't believe dark meat yummy😊
I made this tonight. It was good but had a overcooking/almost burned issue, so it fried really fast! Is that because I didnt use a dutch oven to fry in? I just had a normal deep frying pan. Help anyone?
You probably had the chicken frying at an exeedingly high temp, if you don't own a thermometer fry at a medium heat or medium to low heat to be on the safe side
I had the same thing happen in a dutch oven. Don’t turn the heat up to adjust for the cooldown when placing the chicken in the pot. I did and these times were off.
Oh wow, different approach, but I’m willing to try it.
My chicken has to be seasoned with more than buttermilk and salt. I add onion, roasted garlic, smoked paprika, & black pepper. Then add those same ingredients sans salt to the flour. I dust my chicken in the flour by using a paper bag. Then add to the oil. My chicken has a crunchy crust, not that thick hard crust like this one.
😋😋😋
6:47
Brine 2C buttermilk + 1 T salt
Cut breasts in half
Soak 1 hr to 24 hrs
Breading
3c flour
3T white pepper
1T black pepper
1T celery salt
1T granulated garlic
1T ground ginger
Some italian seasoning (1T? he doesn’t say)
1T baking powder
1/2 t salt
6 T buttermilk loosely mixed in to flour to make small clumps
Squeeze chicken pieces in flour mixture to make thick coating
Let chicken sit in fridge for 1-2 hrs
Drop into 1.5 quarts 350 degree veg oil
Skin side down
10 mins covered (Rotate pot?)
Turn pieces, cook 8 mins longer uncovered
White meat 160 dark 175
Paper towel at the bottom rack on top then put... the chicken on top of the rack.
So, this is like the Original Recipe texture/crunch. How about the Extra Crispy way? I have not seen one copy cat mimic the Extra Crispy texture/crunch.
I am drooling. Sorry.
Why did he add a few spoons of brine to the flour mixture before breading? How critical is that step? I would have thought it makes no difference.
I actually made this recipe exactly to his specifications. The added brine made the flour clumpy and extra crunchy. Problem is parts of the breading didn’t cook all the way through. Problematic recipe. Not the best tasting chicken either. I’d skip all of this nonsense and make Paula Deen’s recipe. I’ve been making it for years and it’s so superior to this bland, over complicated CRAP.
I can't get the recipe unless you log in with all the commercials. Do anyone have the recipe you can share?
NGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
i tried this and i found the coating was too thick and it made a bread like shell around the chicken. shake the chicken just a bit or it will be a total mess...
Oh how I wanted this recipe for me. It did not.
I'd much rather pat the spices onto the chicken than mix a bunch of spices into flour that will get thrown away
Good God I’m HUNGRY!!!
look great but vegetable oil is super unhealthy (in my opinion). Use lard or tallow!
I came here just to see the intro to this episode because I swear I saw a rat creep across the walkway behind Bridget and Julia in the background on TV. Alas, it's not shown here but at this moment I'm waiting on the rerun to come on so I can verify what I saw or not. Lols
You saw it. I did too !
Where are the wings?
Can we make this dairy free?
You could try Oat Milk Substitute or Coconut Milk or half of each.
I've been been making fried chicken forever!!! Never went through all this foolishness. Never needed a thermometer. You just know when it's done. Southern cook baby!!!😂😂😂💜
And I am sure your chicken tasted like crap
Bragging isn't cute.
ATK
Hello 🤗
Salutations 💌
28 minutes deep frying? That sounds like a recipe for overcooking
The brining is your insurance against the meat drying up. Look, it sounds to me as if you're criticising it before trying the recipe. Give it a try, full pot, 20+ minutes. If it turns out dry even with the brine, make your own adjustments. That's just you cooking.
Jeez. Don't cool your fried chicken on paper towels. You're basically steaming the skin you worked so hard to get crispy. Put the chicken on a rack with a cookie sheet under it.
LMAO
That’s what they demonstrate. The paper towel is under the rack (which is on a baking sheet).
The paper towel should be under the rack..
@@robstockton911 it’s not under the rack, are you blind?
Thank you
Hey guys, I LOVE your channel and have many of your videos & books. My wife is gluten free and unfortunately I cannot make delicious recipes such as this. Could we see recipes that contain gluten free substitutes instead of flour or wheat products? What would be great is a video on Gluten free bread
Try Namaste gluten free flour sold by Costco.
@@conniepurvis9959 have u tried it? Does it fry well? good fkr breads? Any good? I have tried rice flour and its not good for frying, even corn meal (yuck)
Yes, I use it often for baking. It is a mixture of various flours that are gluten free plus xanthan gum to bind the ingredients together as your bread bakes.
@@conniepurvis9959 thank you for that information. I will give it a try. Its amazing how much stuff has flour in it. And a lot of people think its a diet!!!
We had Sushi thay had "crab meat" in it. Well it wasnt crab meat, it was fake crab meat that use flour as a binder and she got sick within 3 min of eating it. Had to run to the bathroom to get sick and this ruined kur lunch together
A "Like" button isn't enough. UA-cam needs to add a "Love" button so I can click it here.
3 tbsp white pepper!? 😬 yikes!
KFC doesn't taste like KFC any more.
I stopped by a KFC location a couple years ago after not having it for a long time and was surprised that it really didn't taste like much of anything, but I sure felt the sodium overtake my body about an hour afterward.
You're right. It doesnt. I was very disappointed.
Why can’t we get the recipes without signing up for the magazine
Just as I said in another video from a couple days again. Because they want your $$$!
Because that’s what they do. Nickle and dime you to death.
NO
How hard is it to write iit down as they tell it to you
@@sandrah7512 You must work for them with the same comment each time, and you are the only one that says that. Others have asked where is the recipe as well!
I've never understood why a recipe like this calls for six tablespoons of buttermilk to the flour mixture. First off, the measurement needn't be that precise. Second off, for those who don't trust an eye measure, then why not just use one-third of a cup? Wouldn't that be easier and achieve the same end?
It’s America’s Test Kitchen. Trust me, they tested every increment before arriving on 6 tablespoons. Moreover, is it really that difficult to measure 6 tablespoons?