@@lez4630very simple. I make this for my family every other Sunday. ❤ I think some people are fascinated because they may not know how to cook. It’s hard for me to believe because of my farm upbringing… but it’s true. A lot of people do not know how to cook.
Shaking it off after is such an under rated tip. Not enough people say it in videos. That is the key to get those small crevices to maximize the crunch and flakes! Amazing video and makes my mouth water watching that chicken.
Mustard is great for the chicken and pork chops but I love to use mayo for fish. Try it and use a corn meal batter I promise you won't want to go back to using mustard on the fish lol.
I dont thnk I have ever had a favorite cooking video. This is the only one I come back to and watch over and over like a favorite tv show. Love everything about it.
@@PLayAshEFF72I would say both are at same level. India has butter chicken and Hyderabad biryani while Pakistan has nihari and Karachi biryani and ofc many more
Omg this looks amazing also one day you should try adding a little Dijon mustard to your wet batter it really kicks that crunch up a notch, and you don’t have to double batter.
If you want extra crispy, put like 6 tablespoons of the buttermilk brine into the flour and mix it around with your fingers to make crunch nuggets before you coat the chicken.
Also, after battering, allow your chicken to "rest" at room temp for 20 to 30 minutes before frying so the batter can soak into the meat and won't fall off when you put it in the grease. Less than an hour at room temp won't hurt the meat. Great video!!! 🙌🏾
as someone who is trained in food safety: DO NOT DO THIS! HOLY SHIT DO YOU WANT SALMONELLA? Any time spent at room temp that is not actively preparing is time where bacteria is multiplying and thriving. never ever let meat rest in the temperature danger zone. EVER.
@@nolz9912 the answer is kinda. its weird. while many people think that they are getting their meat hot enough to be safe, many are wrong. chicken is particularly dangerous.
I worked at KFC for a week when I was in high school. The floor behind the counter is so slippery from chicken grease and oil you can just glide from the cash register to the chicken station and back, like you're ice skating. I was *covered* in s THICK layer of grease when I got home each night, and by grease, I mean a Crisco-like substance. *I would have to blow my nose and two plugs of greasy Crisco would pop out.* At the time, I was too young to realize how WRONG that was!! They never, I mean...NEVER washed or rinsed the cloths they used to clean the tables and those cloths smelled like a dirty butt combined with dirty feet. I can still conjure up that horrid smell 8f I think of it.
My one and only issue with this is the fry temp, you should fry dark meat at a lower temp for a longer time, and in my opinion to 170°f so its not rubbery. I've tried a lot of different cooking temps and I've found that around 330-340°F for drums and thighs for 15-17 mins is perfect, unless your double frying(which is preferable but more tike consuming). I'm trying to cut back on the fried chicken though. Its just hard when the algorithm pumps food content on my home page nonstop lol
Oh yeah- also because i deep fried chicken drumsticks once, and they came out awful in texture. Super rubbery and just bland in flavor despite all the seasonings i used. 😩I feel like this explains where i went wrong. 🤓
Have you ever tried pre-heating your raw, battered chicken, before frying? Throw it in the oven on low. So the oil temperature doesn't drop, from ice cold chicken being added.
If you don't have a thermometer just poke the chicken with toothpick on the thickest part, if blood came out it's still raw poke it again after couple of minutes if the juice came out clear or pinkish it's cooked.
I used the recipe from her Instagram while making it for the second time, and the result was even better than the first time. Ingredients ⬇ 1 & 1/2 whole chicken 1/2 litre buttermilk 1/2 cup pickle juice Hot sauce (to taste) 1 tsp salt 1&1/2 cup flour 1/2 cup corn starch 2 tsp salt 1 tsp oregano 1 tsp thyme 1 tsp dried basil 2 tsp onion powder 2 tsp garlic powder 2 tsp dried mustard 3 tsp paprika 1 tsp ground ginger 3 tsp white pepper 2 tsp black pepper 1 tbsp chicken bouillon Vegetable or peanut oil (for frying) Salt (lightly, after frying)
@@bosamboit’s an idea, just an idea. If you know how to cook first of all you don’t need this video. And if you have just basic cooking skills what she did is not that hard to follow. She’s not baking so there is no need to follow what she did to the exact letter, unless you don’t know how to cook. Everyone taste buds are different, you can use more or less or completely different seasonings than she used.
@@RondoFromOndo. You know how to cook fried chicken and you don’t really need this video. You play it once and only once because you are a pro . What about 90 % of her recipes which are new/ unique? Would you like her to slow down with a video? Link to a written recipe? Hope someone plays the video over and over and lists recipe? Tell you what… I volunteer YOU to list this recipe/ ingredients for the non pro. Or shut up.
Buttermilk was my recent biggest try out. Never use this before since never heard before, until 3 or 4 years ago found it in every chocolate cake recipes. Tried it for the next christmas, never gonna drop buttermilk ever! Gonna tried with meat, i'm sure gonna bomb as well!
At a British person... I've just realised for the first time in my life what Americans mean when they say boulion however you spell it. We don't have this word here but we call it stock, like chicken stock which you can get dissolvable like that or the liquid jelly versions.
@@ICantUseHanguelHereYou base all your understanding on what ads tell you ? You dont advance your knowledge any other way ? Like maybe mingling with other humans who may have a larger vocabulary than yourself lol
Nice, if possible try out the indigenous Kenyan breed chicken locally called 'Kienyeji Chicken ' very tasty authentic chicken raised in homesteads mostly in rural areas and some few parts of towns but the thing with these ones is that the naturally take longer to cook and you'd have to boil them to make the meat tender. Worth it though 😊
Try using potato starch instead of cornstarch. It won't burn or leave a massive burnt residue at the bottom of the oil and makes the crunch even better!
@@Jrt91 I feel your pain. I live in the UK and since working behind bars, I know who is Irish because they tell me as if it gives them some sort of VIP access to a better Guinness.
@@noitall93you have no idea how many people who come out of university don’t know this. I didn’t until i was sick of London inflation (around age of 27) and got into proper home cooking to save money. Now i probably know more than you do. I can make my own croissants. Takes 2 days though. 😅
Hi your new subscriber here, Mam their's one request to you please type ingredients on video or at description as not everyone understand this much fast English even me too I like your all videos but sometimes I don't understand some words.
For the ingredients, this is what I got from listening to the video. Lmk if you want the process too!! - 1 Whole chicken Brine: - Buttermilk - Pickle juice - Hot sauce - Salt Coating: - Flour - Corn starch - Every spice in the spice cabinet/whatever spices you like - Bouillon cube Fry in 350°F oil Hope this helps ❤
I love youtube so much because I saw this exact same video on Instagram and the comments were the worst and here it's all nice and stuff. Love it here🤞
I’m always taking notes out of ur yt shorts which is at times a bit exhausting since they are quite fast - can I find your recipes writen out somewhere??
If you're craving yellow corn but don't want to grill it you can steam it and it tastes amazing. Obviously it won't be as good as the grilled one but it's still very nice as a treat. If you try it I hope you find it good.
Looks amazing. And easy to make. Gonna try this. I am lazy, and picky about the chicken pieces I prefer. I would do split wings, and bone-in, skin on thighs.
Recipe is on my site! Just search “kfc chicken” 🫶🏼
This looks yummy😋
That part that popped out is my favorite bite on the leg!
Same! But I also love the cartilage..
It looked like a clove of garlic poppin out didnt it??!
That is heaven right there 😮
You a big back
@@JuniorYadanar9🤤 yum, cartilage, I love it too. And the crispy skin! I wonder if you can do this with chicken feet or wings 🤔
its the fade away on "MSG" lol
That was definitely an honorable mention!
I couldn’t make it out thanks for translating 😂
made me laugh fr
I had to rewind twice to make sure that’s what I was hearing🥹
The comment I was looking for 😂😂😂
It’s beautiful. *takes notes of the double dip and make sure you shake it off* thank you
❤ definitely took that note!!!
💥🙌🏾💯
Ok
It's basically how Koreans make fried chicken
Ii
Girl, you’re slaying every recipe. Keep it up
Fr
Pfp sauce?
ye
@@toadnbacon4272 zutsuyaku on Danbooru.
@@toadnbacon4272raiden Shogun i think
Lady, you are one hell of a cook!
For real!!!!!❤
It’s a simple recipe I’ve done this at 17
@@lez4630People like you are annoying
@@lez4630yes I believe you and the best thing to do is take time off from takeout , drive thru and convenient stire shopping 🤔
@@lez4630very simple. I make this for my family every other Sunday. ❤ I think some people are fascinated because they may not know how to cook. It’s hard for me to believe because of my farm upbringing… but it’s true. A lot of people do not know how to cook.
Shaking it off after is such an under rated tip. Not enough people say it in videos. That is the key to get those small crevices to maximize the crunch and flakes! Amazing video and makes my mouth water watching that chicken.
really? I feel like I hear that tip in every fried chicken video
also cornstarch or potato starch is a wonderful thing to add to the flour for extra crispiness
i cant do that part properly, whenever i want to shake it up, which part i catch, that parts coating fell down
Wow
Literally everyone says to shake off excess
The chicken felt respected when she called it bird 💯
🎉
It felt nothing. It's dead.
@@BrandonWestfall you've got a good point.
Old school name for chicken...
Yardbird 😊
this looks amazing, southern lady here try mustard as well on the chicken and fish it makes a big difference.
Yes this is a great binder, or an egg. I prefer mustard myself.
Mustard is great for the chicken and pork chops but I love to use mayo for fish. Try it and use a corn meal batter I promise you won't want to go back to using mustard on the fish lol.
@@SheWhoDivinelySpeaks 🤔 I’ll have to try this!
South of where? France, uk, u.s?
@@Kayden123-ci4trlol😆the U.S
First time I've ever seen this channel but when she threw in every spice in the cabinet my reflex was "that's my girl" like a proud father 🤣
@@emmanuelgarcia619Fr
@@emmanuelgarcia619 she seasoned the hell outta that mf 🤣, she made us proud
@@TheAntiTrope Interesting comment 😂😂😂
Ok.
Noice
Tip for extra crispy coating:
When coating add ice to your batter to chill it. .
Chilled water / batter before 2nd coat. Does the trick
Or double fry
I dont thnk I have ever had a favorite cooking video. This is the only one I come back to and watch over and over like a favorite tv show. Love everything about it.
"put every spice in ur spice cabin at"
Le indian: dis is gonna be a tough workout
😂😂😂
Lol, as someone who likes Indian food, this is SO TRUE 😂
Everyone’s knows Pakistans food is better
Same feeling as a Bangladeshi 😭
@@PLayAshEFF72I would say both are at same level. India has butter chicken and Hyderabad biryani while Pakistan has nihari and Karachi biryani and ofc many more
@@PLayAshEFF72 I don't think there is a best or better cuisine. Everyone has their own taste and prefers food like the palate they grew up eating
the crumbled bouillon cube is genius
Never seen someone do that in my life
That's how Africans use boullion cubes
No it's not
@@sirgrowsmoor4772 sorry. should i kill myself?
They sell boullion powder that’s lose so you don’t have to do that d:
Omg this looks amazing also one day you should try adding a little Dijon mustard to your wet batter it really kicks that crunch up a notch, and you don’t have to double batter.
If you want extra crispy, put like 6 tablespoons of the buttermilk brine into the flour and mix it around with your fingers to make crunch nuggets before you coat the chicken.
Forget the food. Miss girl, your voice is so soothing.
Yes because she sounds so bored that it seems like she is about to fall asleep. Like someone is forcing her to do a school presentation.
Flour + cornstarch makes a great crispy crunchy crust. And the acid from the pickle juice balances the oiliness. Great recipe.
Pro tip: use potatostarch in stead of cornstarch!
Just use water and citric acid this is KFC roigth¿
So that's why pickle juice is used learned something new.
@@keff0o2Will it be different and if so in which way.
No one in my family has ever cut a whole chicken. Usually there's a butcher in the grocery store that would cut it for free. It's very convenient.
Wow really? I guess it depends on your background. My parents always prepared their own chickens but they are Carribean
@@Smileybiotch237same with me and im caribbean!
It is standard for a lot of Mexican households to cut a whole chicken. It’s hard to do btw. 😅
In our house, we also prepare Chicken on our own. I'm from India
My family cuts their own chicken, black and from Georgia
Also, after battering, allow your chicken to "rest" at room temp for 20 to 30 minutes before frying so the batter can soak into the meat and won't fall off when you put it in the grease. Less than an hour at room temp won't hurt the meat. Great video!!! 🙌🏾
as someone who is trained in food safety: DO NOT DO THIS! HOLY SHIT DO YOU WANT SALMONELLA? Any time spent at room temp that is not actively preparing is time where bacteria is multiplying and thriving. never ever let meat rest in the temperature danger zone. EVER.
@@liz.213 Why can't you spell salmonella if you're trained in food safety?
@@user-rz9rq7pp2b i have dyslexia.
@@liz.213wouldn’t it die in hot oil? Just asking as I’m learning.
@@nolz9912 the answer is kinda. its weird. while many people think that they are getting their meat hot enough to be safe, many are wrong. chicken is particularly dangerous.
Girl.. YOUR COOKING IS AMAZING THE BEST!!!!♡♡KEEP IT 🆙
I've been craving KFC for so long, thank u!
I work at KFC I can't take much more of it 😂
Nothing tastes like KFC, the uniqueness of the smell and taste is what keeps the queues long.
Then order it
@@andy8357💀
I worked at KFC for a week when I was in high school. The floor behind the counter is so slippery from chicken grease and oil you can just glide from the cash register to the chicken station and back, like you're ice skating. I was *covered* in s THICK layer of grease when I got home each night, and by grease, I mean a Crisco-like substance. *I would have to blow my nose and two plugs of greasy Crisco would pop out.* At the time, I was too young to realize how WRONG that was!! They never, I mean...NEVER washed or rinsed the cloths they used to clean the tables and those cloths smelled like a dirty butt combined with dirty feet. I can still conjure up that horrid smell 8f I think of it.
My one and only issue with this is the fry temp, you should fry dark meat at a lower temp for a longer time, and in my opinion to 170°f so its not rubbery. I've tried a lot of different cooking temps and I've found that around 330-340°F for drums and thighs for 15-17 mins is perfect, unless your double frying(which is preferable but more tike consuming). I'm trying to cut back on the fried chicken though. Its just hard when the algorithm pumps food content on my home page nonstop lol
👍🏼 I can appreciate this comment. I don't know a whole lot about frying or deep frying. So this information is useful for me. Thank you 🙂
Oh yeah- also because i deep fried chicken drumsticks once, and they came out awful in texture. Super rubbery and just bland in flavor despite all the seasonings i used. 😩I feel like this explains where i went wrong. 🤓
🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗 🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗🍗
Any chicken better than KFC chicken 🤣
Have you ever tried pre-heating your raw, battered chicken, before frying? Throw it in the oven on low. So the oil temperature doesn't drop, from ice cold chicken being added.
If you don't have a thermometer just poke the chicken with toothpick on the thickest part, if blood came out it's still raw poke it again after couple of minutes if the juice came out clear or pinkish it's cooked.
Thank you
😌
Uncooked chicken shouldn’t have blood in it !? 👀
@@mennamadany262nope
@@mennamadany262 yes it will on dark meat
Your recipes are all so amazing that they ought to be going viral❤️❤️❤️❤️
They are lol
Little touch of msg lmaooo
Ha-ha 😐…
Uncle Roger where you at?😂
can u tell me the msg controversy 😭
@@LolaaBobaa americans think msg is bad because they're uneducated
“that's how you trick white people into eating msg”
- uncle roger
I tried this recipe today and it turned out amazing. I loved it
What measurements did you so
I used the recipe from her Instagram while making it for the second time, and the result was even better than the first time.
Ingredients ⬇
1 & 1/2 whole chicken
1/2 litre buttermilk
1/2 cup pickle juice
Hot sauce (to taste)
1 tsp salt
1&1/2 cup flour
1/2 cup corn starch
2 tsp salt
1 tsp oregano
1 tsp thyme
1 tsp dried basil
2 tsp onion powder
2 tsp garlic powder
2 tsp dried mustard
3 tsp paprika
1 tsp ground ginger
3 tsp white pepper
2 tsp black pepper
1 tbsp chicken bouillon
Vegetable or peanut oil (for frying)
Salt (lightly, after frying)
You and your moms relationship is so precious. Love it!
You are like a master chef at cooking 😮😮
Can you please put the recipe in the description or make a full video?
Loved this short and I so need to make your fried chicken!
Do you know how to cook? Like basic cooking skills?
@@RondoFromOndo Then what's the point in the video? Stop being obtuse.
@@bosamboit’s an idea, just an idea. If you know how to cook first of all you don’t need this video. And if you have just basic cooking skills what she did is not that hard to follow. She’s not baking so there is no need to follow what she did to the exact letter, unless you don’t know how to cook. Everyone taste buds are different, you can use more or less or completely different seasonings than she used.
Just commenting to say I'd love the written recipe too. Everyone thinks everyone is the same. 😊
@@RondoFromOndo. You know how to cook fried chicken and you don’t really need this video. You play it once and only once because you are a pro . What about 90 % of her recipes which are new/ unique? Would you like her to slow down with a video? Link to a written recipe? Hope someone plays the video over and over and lists recipe? Tell you what… I volunteer YOU to list this recipe/ ingredients for the non pro. Or shut up.
how are you so good at cooking mashallah I'm always impressed by your skills
Hallelujah
Mashallah?
@@terrycrews1760 got a problem with muslim talking to other muslim?
I think he just wants to know what it means @@Helios.N
@@PutYoRhymeOn I respect all Christians I have nothing against you and because of that I will pray may Allah guide you to the real path ❤
She makes it better than KFC I bet she's a real chef ❤
No because KFC chicken is not black
That doesn't looks good and I bet not tasting like KFC
Fall in love with her voice ❤️🩹
Your recipes are all so amazing that they ought to be going viral. ❤
Buttermilk was my recent biggest try out. Never use this before since never heard before, until 3 or 4 years ago found it in every chocolate cake recipes. Tried it for the next christmas, never gonna drop buttermilk ever!
Gonna tried with meat, i'm sure gonna bomb as well!
At a British person... I've just realised for the first time in my life what Americans mean when they say boulion however you spell it. We don't have this word here but we call it stock, like chicken stock which you can get dissolvable like that or the liquid jelly versions.
Interesting since bouillon is french, and the UK has such a long history with them.
I use stock or bouillon. Canada.
Must be a YOU thing , as a British person also , I have not only used the word bullion myself but so have the people around me.
@kryptokrypto702 oh thays intrestimg I didn't know it was a French word
@noitall93 Well, the ads I've seen never referred to as anything other than stock, so it definitely must be a YOU thing. 🙂
@@ICantUseHanguelHereYou base all your understanding on what ads tell you ? You dont advance your knowledge any other way ? Like maybe mingling with other humans who may have a larger vocabulary than yourself lol
Thanks! My infant brother tasted so good!
Use the Hidden Valley Ranch powder dressing mix into your flour.
Nice, if possible try out the indigenous Kenyan breed chicken locally called 'Kienyeji Chicken ' very tasty authentic chicken raised in homesteads mostly in rural areas and some few parts of towns but the thing with these ones is that the naturally take longer to cook and you'd have to boil them to make the meat tender. Worth it though 😊
That Chicken looks scrumptious 😋🍽️🍗
I’m so glad that this recipe popped on my fyp ❤
Thank you so much ❤❤❤
this looks so good nice work
Try using potato starch instead of cornstarch. It won't burn or leave a massive burnt residue at the bottom of the oil and makes the crunch even better!
Also, as a south Louisianan, if you use self rising flour it helps make that crust (even if you don’t double batter)
Why do you have to put your from Louisiana no one cares
@@Jrt91 cause we make the best soul food, fool
@@Jrt91 Edgelord huh
@@curranjohnson7489Nah
@@Jrt91 I feel your pain. I live in the UK and since working behind bars, I know who is Irish because they tell me as if it gives them some sort of VIP access to a better Guinness.
I NEVER EVER thought about cutting up a whole chicken and frying it!! Wow i cannot wait to try this!!!
Dam you must be limited, where did you think the individual pieces you buy come from ...
This is a real crazy statement.
If you look at the package it's called a whole fryer
@@bellebaby1981 yeah i never understood the difference between a roaster and a fryer 😂 I usually always pressure cook whole roaster and fryer
@@noitall93you have no idea how many people who come out of university don’t know this. I didn’t until i was sick of London inflation (around age of 27) and got into proper home cooking to save money. Now i probably know more than you do. I can make my own croissants. Takes 2 days though. 😅
This looks so good. ❤❤
Thank you so much for doing these short videos. This is all I ask for ❤️
The audible gasp that escaped me when I heard her say seasonings! Like PLURAL!! lol but it looks good
😂😂😂 you funny
😂😂😂😂😂😂 that plural , in Caps !
The Colonel uses 11 herbs and spices. But formula is a secret! lol!
We getting invited to the cookout w this one🗣️🗣️🗣️
Ain't .... 😂😂😂 I kid.... Do I? 😅
😂😂😂
Shit looked raw potna
No, no you're not. Use proper seasoning and season your meat!
😂😂😂😂😂
I own almost every possible existing spice lol. That would end up really bad xD
This is actually very helpful especially for those who are boycotting KFC ^^
Womp womp
@@voulezvous_exe Oh c'mon imagine liking ur own comment 🙏🏻🙏🏻 not only that but you're a Z1on1st you have no right to talk im afraid 😰🚮
@@voulezvous_exe vompvomp
Lemme guess, you voted for a Third Party?
@@giantpinkcat let me guess, you're a child killer's supporter?
Super crunchy ❤
That's looks delicious 😋💗
Your recipes are really good. So easy and creative. I'm a vegetarian but I like watching your videos. I would eat meat because of you 😂😂😂
You should eat some meat
you'd give up your principles on a whim like that?! 😮
yeah go ahead and eat meat so you can be healthier (obviously not fried all the time and lean and quality meat from butchershops or farms)
100+Missed Calls From Cholesterol
🤓 🤓 🤓
Going on like everyone eats this everyday.
Looking so yummy 😋
Hi your new subscriber here,
Mam their's one request to you please type ingredients on video or at description as not everyone understand this much fast English even me too I like your all videos but sometimes I don't understand some words.
For the ingredients, this is what I got from listening to the video. Lmk if you want the process too!!
- 1 Whole chicken
Brine:
- Buttermilk
- Pickle juice
- Hot sauce
- Salt
Coating:
- Flour
- Corn starch
- Every spice in the spice cabinet/whatever spices you like
- Bouillon cube
Fry in 350°F oil
Hope this helps ❤
I'm hard of hearing so captions would help me a lot aswell. It's hard to keep track of the ingredients so fast
@@Thesilentdemise i get you except i have auditory processing disorder so captions would be nice!
Yes indeed troubles don't last always ,You may endure for a night but joy comes in the morning I liked the message
Wow this looks amazing
Gurl I had to buy out the whole Costco's supply of seasoning to make this😂😂😂😂😂😂
I love youtube so much because I saw this exact same video on Instagram and the comments were the worst and here it's all nice and stuff. Love it here🤞
Girl, you’re slaying every recipe. Keep it up!
Didn’t think I would cry watching this reaction. Thank you groove for sharing your story. “Like him” is my favorite track for this exact reason ❤
I’m always taking notes out of ur yt shorts which is at times a bit exhausting since they are quite fast - can I find your recipes writen out somewhere??
*uncle ruckus theme plays intensely*
The visuals are too good on this
Girl I love u but seasoning the chicken itself as well please and let it marinate in the seasoning before putting it in the milk batter
The seasoning would come off in the wet ingredient marinade……..
the seasoning on the dry was plenty
@Xoxogossipgurl girl I'm from Trinidad. From the Caribbean. We know EVERYTHING about seasonings. I know exactly what I'm saying when done correctly.
Well she is seasoning the way she wants. Everyone seasons differently.
@@amandausharamdeenlmao y’all’s food taste like licking dirt.. don’t breed that kind of advice.
@@stayheat I didn't ask ur opinion
Thank you! Now i can finally boycott KFC easily and make this at home. Free Free Palestine.
❤
❤
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰🧡😊🤝😎👍🙂😉😍🥰❤🥰❤❤
Girlll, you’re making me have cravings and I can’t even get pregnant anymore 🤣🤣💯💯❤️❤️
“Put every spice in your spice cabinet”
Asians: 😅
Indians: 😅
Africans/carribeans: 😅
Hispanics: 😅
hell im french and i think there’s a little over 150 in mine
this is so good for the boycott too ✊🏼✊🏽✊🏿🇵🇸 thank you so much for sharing bb it looks delicious
Free palestine 🇵🇸
This is great! Because we boycott KFC
Free Palestine 🇵🇸🇵🇸🇵🇸🍉
Heck yeah. Kfc just keeps people big as hell.
There is absolutely zero need for Palestine to exist!
Thank God I found your channel ! Amazing recipes 😍 thank you ❤️
Why use pickle juice? Will you be able to taste the pickle flavor?
More acidity
Some chicken escaped
If you're craving yellow corn but don't want to grill it you can steam it and it tastes amazing. Obviously it won't be as good as the grilled one but it's still very nice as a treat. If you try it I hope you find it good.
Her husbad is blessed,May Allah make keep them happy ❤❤❤
I can’t do that with a raw chicken 😫
The cutting part? Or the touching part? 🤔
Boycott KFC #alleyesonrafah
That’s a respectable bird.
as a cooking learner, this is very helpful and it actually worked. 100% recommend
i leve the way you shae the spoon to let out the spices.so artistic
Looks beautiful!!!
This looks so so good
Please keep posting your videos are very entertaining ❤
First time I've ever seen this channel but when she threw in every spice in the cabinet my reflex was "that's my girl" like a proud father
Looks like future canoe's radioactive chicken
MY ANCSESTORS WOULD BE PROUD U ACTUALLY USED SEASONING 🤩 GOOD JOB BABYGURL👍
Looks amazing!
duuuuuuuude
looks soo good :P
That looks so good 👍 😊
The breaking down of the chicken is oddly satisfying 😂... anyways such a good recipe ❤
Absolute perfection, I hope to be able to make fried chicken as good as this
I am subbing to this channel. Wonderful chicken.
Looks amazing. And easy to make. Gonna try this. I am lazy, and picky about the chicken pieces I prefer. I would do split wings, and bone-in, skin on thighs.
You husband is the most luckiest person ❤
She's invited to the cook-out. Please bring yo chicken too...
Love it🥰🥰... When your recipe complete please sent me some chicken fry 😉😉😉