Way too much salt, totally unnecessary. Also, the color is too dark, almost burnt. An ideal fried chicken should be golden in color, and the skin should be crunchy, meat moist. When you take a bite the skin and meat come together. Not flaking all over the place. Loved the idea of the bag to flour the chicken, make sure it's clean. Good concept, but not executed well.
I do a very similar recipe. I use a large tupperware container to shake the dredge in. I put the whole thing in the refrigerator for a couple of hours. The dredge turns into a glue. I then dredge it again. The glue holds the 2nd batch of dredge on like nothing else. It makes the best breaded chicken wings on the planet.
Thanks! I have tried the buttermilk soak but for only 10 hrs, and the flour coating fell off in chunks. I may have not let the pieces absorb the flour well enough. Yours looked really good. Current favorite fried chicken brine is buttermilk plus dill pickle juice ( just a bit) and a good vinegary hot sauce. Cheers!
Looks really good. And I agree about having a cleaver...so important to have something with weight. It's crazy how often on videos people using steak knives (meant for dinner table) for food prep. 🤯
Way too much salt, totally unnecessary. Also, the color is too dark, almost burnt. An ideal fried chicken should be golden in color, and the skin should be crunchy, meat moist. When you take a bite the skin and meat come together. Not flaking all over the place. Loved the idea of the bag to flour the chicken, make sure it's clean. Good concept, but not executed well.
You Are The Best Mr Zimmerman
You are a true teacher.
It would be super neat if he would respond to a comment once in a while.
The crust is Burnt maybe back down to 350 degrees
Way too much salt, totally unnecessary. Also, the color is too dark, almost burnt. An ideal fried chicken should be golden in color, and the skin should be crunchy, meat moist. When you take a bite the skin and meat come together. Not flaking all over the place. Loved the idea of the bag to flour the chicken, make sure it's clean. Good concept, but not executed well.
Good job 👍 Greetings from Poland 😀
Really good system of cooking fried chicken. Just me though ,not a salt person.
I do a very similar recipe. I use a large tupperware container to shake the dredge in. I put the whole thing in the refrigerator for a couple of hours. The dredge turns into a glue. I then dredge it again. The glue holds the 2nd batch of dredge on like nothing else. It makes the best breaded chicken wings on the planet.
Terrific! (As always)
Looks great Andrew. I like the way you trimmed the wings. That’s definitely going into my notes for chicken cutting.
Cooked to perfection thank you
Great bag trick!!
Thanks! I have tried the buttermilk soak but for only 10 hrs, and the flour coating fell off in chunks. I may have not let the pieces absorb the flour well enough. Yours looked really good. Current favorite fried chicken brine is buttermilk plus dill pickle juice ( just a bit) and a good vinegary hot sauce. Cheers!
Try self rising flour next instead of all purpose a lot better crust
My granny used a paper bag... I use whatever bag I have 😆
Amazing, thank you …
I though that bacon was a tamarind pod at first an thats why I clicked but I'm glad it's bacon 🤗 😆
Andrew, you are my absolute favorite man. I was reruns of Bizarre Foods all the time. Keep up the great work
Hi thank you for sharing
That's making my mouth water. 🤤
Good recipe for fried chicken 👍🏽use way too much salt 🧂though. Looks delicious 😋
Hey Andrew! Are we ever going to get a food travelling show again?! We all miss you dearly!
I've been looking into all these new super healthy diets and fasting stuff.....but I think i'm gonna adopt the A.Z. "be dead by 70" diet
Amazing as always! For us kosher observant folks what is the best alternative to buttermilk for fried chicken?
Looks really good. And I agree about having a cleaver...so important to have something with weight. It's crazy how often on videos people using steak knives (meant for dinner table) for food prep. 🤯
Awesome boning technique! What kind of oil did you use? Bacon makes it better!
looks burnt and salty
IKR must be bots because I would have thrown the brunt chicken away and changed the grease 🥴
too dark
I have better luck frying in the 320F-340F area.
cool
What type oil?
😀😀😀😀😀😀😀😀😀😀😀
This is Andrew Zimmern so I'm execting he'll be eating the feathers, head, guts and then the actual meat.
Too dark
Thought he just ate inners
Way too much salt, totally unnecessary. Also, the color is too dark, almost burnt. An ideal fried chicken should be golden in color, and the skin should be crunchy, meat moist. When you take a bite the skin and meat come together. Not flaking all over the place. Loved the idea of the bag to flour the chicken, make sure it's clean. Good concept, but not executed well.
Andrew..can you fry chicken in a pressure cooker?
You burnt that chicken up.
心配せんでも見ない デブになる料理見ない アンタがサゲマンのデブ
サゲマン アンタの事
300 cuchillos para cortar un pollo jakakaka jajajajajajaja jajajajakajajajaja jajajajaja 🤡🤡🤡🤡