The Crispiest Fried Chicken | Kenji's Cooking Show
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- Опубліковано 23 вер 2021
- Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
Find my books, including The Food Lab and my upcoming book The Wok here: www.kenjilopezalt.com/
Here's the original printed recipe from my book, The Food Lab: www.seriouseats.com/the-food-...
Here's a link to Wursthall, where we use a modified version of that recipe for "Kenji's Korean Fried Chicken" dishes: www.wursthall.com/
Here's a link to Thermoworks where you can find the Thermapen and Thermopop thermometers: www.thermoworks.com/
Here's Andres Rea's (Binging with Babish) General Tso's chicken video, which features my recipe: • General Tso's Chicken ...
Here's my original General Tso's chicken recipe which will be updated in my upcoming wok book: www.seriouseats.com/the-best-... - Навчання та стиль
"Fat can sense fear." - Kenji, a man of wisdom
"The longer you live it in there, the juicier it'll get
... Until it starts to rot"- Kenji's words of wisdom
Reminds me of an ex girlfriend
Deepest thing i heard in the last week
This is why your parents or grandparents stick their hand in the oil as they're lowering the food in.
How do they do it without getting burnt? No one knows.
@@byaialele5916 ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
“Fat can sense fear” - I am fat, and can confirm.
Let that be a warning to all the nonfat people out there.
I am Fear, and I'm coming for you next Fatty.
jk, I'm a little fluffy myself.
About halfway through the video I was thinking "huh, he's frying it in a Wok, I thought Dutch ovens were preferred since they hold heat better" and then 30 seconds later you explained why. You're the bestt
With a gas stove it’s less of a worry as well, LOTS of heat coming off a gas hob.
I have a cast iron wok that I fry in. Kind of the best of both worlds
Southeast asian do this all the time it doesn't make me go huh
wok fried chicken is the best, just proved it
@@BrandonMSwan Today I learned there were cast iron woks. Neat.
Kenji, just want to say how much I appreciate your accessible yet informative videos! Really has helped me to learn/try new techniques and get inspired in the kitchen. Thanks so much, keep it up, and best wishes from my table to yours.
🙏🙏
Yep, this is a real life-changing UA-cam channel.
@@vigilantcosmicpenguin8721 ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
@@GazillionearGarments ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
why is no one talking abt his "see ya in another minute" tips that was hilarious lmao
I've always been amazed at my chefs ability to eat things that came right out of the oven/fryer/grill. It's like molten lava
I swear I can let it rest for 5-10min, blow on it for another 5, and lose the roof of my mouth every time. I always cringe when they dip a spoon of boiling soup/whatever for seasoning and take it straight to the tongue!
😂😂😂
We have a class bonus of +10 to fire resistance.
Same with Korean culture. We love eating our food at high temps, especially soups and stews.
You didn't care enough about what you said to proofread it or to edit it... regardless, 47 people cared to leave you a like.
Until it My first "official" job in high school was at KFC. Besides the secret spices, there were other secret techniques. The breast was cut into three portions: two sides and a "keel," which is the back bone with side meat attached. It is by far the best cut of the chicken when frying chicken Also, we would "pop" the thigh socket, making them flat and cook evenly. Finally, after frying, the chicken would go into a warming box on racks for a minimum of 20-30 minutes. KFC never made me sign a NDA about any of that, so I consider it fair game for anyone wanting to make some delish fried chicken.
Lit 🔥
thanks
This is not how my KFC operated at all lol
@@nicholaseast lmfaoo dude this made me die laughing for some reason
I worked at an Aussie KFC for a couple of years after leaving highschool, started as a cook. Our fresh chicken pieces came in bags: 1 breast, 2 wings, 2 ribs, 2 thighs, 2 drums, 12 head (bags) per crate. The seasoning mix for the breading just said "herbs and spices" in the ingredients list. 1 bag flour, 1 packet seasoning, 1 packet milk & egg powder. I enjoyed freaking out my friends by describing how the gravy was made from fines (chicken/breading sludge from the bottom of the fryer pots). Bon appetit! :)
Shake the bag - that was my job as a kid when my Mom made fried chicken. I loved it!
This guy is SO fkng cool. Just got his book "The Food Lab" for Christmas. Already read it cover to cover. One of the greatest culinary related pieces of literature in modern history. Hands down.
"culinary related pieces of literature"
you mean a cookbook?
the panic i felt when he was frying and said "maybe I can get it all in"
i said “please no”
@@tim.demonbreun I said "Don't get greedy!"
I audibly gasped, too.
I thought, oh crap, no
The one time Kenji almost does something wrong.
The definition of Chef's fingers: using fingers as a guide to flip chicken that's actively being fried.
Similar to how Mexican/Hispanic grandmas flip tortillas with their hands!
@@doggins ¡Claro que sí!
Kenji, I don't think you understand how therapeutic your videos has been for me, especially in isolation back in April to June of 2020 when COVID was really hitting all of us like a huge storm. You and your videos have been my companion and I can't put into words how much these videos helped me during those dire times. Thank you so much, Kenji. With these vibrant and fun videos, I hope you'll be able to help people, like me, who are battling their own demons. Keep cooking, chef!
it wasnt dire wtf lol
@@NagashiChidorii 😆
Dramatic
Dire is in the eye of the beholder…
30 minutes that just went by so quickly. Always enjoy Kenji's stuff
Kenji's stuff huh! ( ͡° ͜ʖ ͡°)
Bruh when I read your comment I had to scroll back up to check the length of the video cuz there was NO WAY that was 30 minutes. Felt like 5 minutes. He's just got such a chill vibe you get totally absorbed watching a master at work.
Just noticed that after reading your comment haha
i started thinking no way i get through the entire 30min.
35 min later and i have fried chicken being delivered (don't have the ingredients on hand ).
You should frame this quote. “The longer you can marinate the better it gets… until it starts to rot”. True and hilarious.
Me: “No fucking way he’s dropping that straight in with his hands”
Kenji, an intellectual: “Fat senses fear”
and in bare feet. I couldn't do that
@@yhfsywfit every try frying bacon sans clothes? Don’t do it! Lol.
Loved that alternate camera angle being mixed in here and there. Great addition to the show Kenji!
The man has single-handedly make me a wok convert. Love these videos, dude!
You can also substitute sour cream and milk for buttermilk. Sour cream uses the same fermentation as buttermilk
This guy is so underrated. Just pure knowledge, no flashy editing lol
Uh, excuse me did you not see those snap transitions? Pretty fancy if you ask me
Is having 1 mil subscribers underrated now?
He's pretty much the cooking legend for all the big cooking channels on UA-cam. He's not underrated, he's just a cook and not an entertainer, that's why he doesn't have as much subscribers as other cooking channels.
@@DraftLogic well. I guess perhaps underrated is poor choice of words. I think he deserves 5 million but I’m sure he is content.
@@droptak well said. Upon reflection, poor choice of words. He is more for the serious home cooks where others get subs from their entertainment value as well.
Love the fact that you brought up Andrew Rea's recreation of your dish, I love both of your content, and I always enjoy it when you creators recognize one another and sort of appreciate the inspiration. 💙
Shabu losing his mind over there at the end 😂
Wow, I am dripping drool on my keyboard! That was awesome Kenji, thanks so much for this fantastic fried chicken tutorial. You never cease to be amazing!!
Easily the best food tutorial on this channel. No annoying adds and channels that seem like infomercials. Been following Kenji for years. So excited for the new book.
Thankful to have found your channel. You’re stepping up my cooking game tenfold. So enjoyable to watch, gaining so many techniques from you. Cheers!
Damn, over 30 minutes, fried chicken, multiple angles, Kenji sure blessed us with this one.
Fried chicken video on a friday?!! Yes please!!!
I got the Food Lab book last year and I have made this recipe at least a dozen times. Always comes out amazing.
Kenji, I really like the new angles you've been trying out in these last two videos. Really nice!
Could you do the second fry step with fast food fried chicken when you got it home or for leftovers.
Just quick fry them again?
Yes
Been doing that with leftover jollibee my whole life. It’s the best way to reheat leftovers
Really good recipe Chef. It seems like the classic, simple dishes like this are the most difficult to cook perfectly.
My cooking abilities wouldn't be the same without you. Thank you, Kmoney.
Perfect timing. I just finished listening to the Food Lab a couple hours ago at work, so I just listened to the whole fried chicken segment today. 😀
Wow I had no idea there was an audiobook! I just used my last audible credit on the Grandma Gatewood book.
Love the tip about the corn starch and baking powder and also the other valuable tips that you give !!
you should do a whole video about home kitchen functionality. your kitchen seems so thoughtful & practical. i’d love some tips.
Kenji, love your channel man, it's so informative while still being entertaining, especially when you figure out one of the GoPro stands is just a wine bottle with a selfie stick attached
This is like a Master Class, so much info!
This has been the crunchiest chicken I've ever eaten in my life and very juicy. Couldn't find rice flour at my local store so I substituted corn starch because of the lack of gluten and it came out fantastic!
Corn starch works even better IMO.
Awesome. How much corn starch?
@@Stepside I completely substituted rice flour for corn starch using the measurements in the video.
Made this a couple of weeks ago. Best chicken I ever had. First time ever I have crispy chicken. Thanks Kenji!
I remember when I was a kid working in a fast food chicken restaurant that we put the bone side down to drain the liquids from the inside to keep the skin n batter crispy after frying. Cheers I love the CRISPY sound of your chicken.
I just followed your recipe and it was a major success! We wish we could eat this recipe every day. The only thing I did different was sub the rice flour for corn flour. I used chicken breast strips shallow fried in a cast iron skillet. Lard was recommended to avoid oxidation and it was delicious. Thank you for leading me to make the best fried chicken I've ever made.
When Kenji uploads a new video while you're rewatching old Kenji videos 😍
Looks fantastic. Thanks for doing this video. I've tried your fried chicken recipe 3 times and screwed it up 3 times now. You've inspired me to give it another go.
Double fried chicken, who would have “thunk it”? I have been double frying French fries since the early 80’s but never made the cognitive leap to chicken. Thank for providing the missing piece to the puzzle! Your body of work is truly on the next level. Excellence!
I'm right now between the first and the second frying. It looks splendid, and a couple nibbles confirmed that. It's hard to wait for the second frying, but since this can only get better, I'm exercising all my willpower.
Nice peppery spice blend. I could see a touch of ginger adding something to the final flavor.
You should try adding chinese 5 spices, the aroma when you bite into the chicken are divine cant get enough of it
YES! Was hoping so much to see this when you mentioned fried chicken in the Spinach Soup video!
Love the wok deep fry most versatile pan
You are a great teacher Kenji!
That crunch sounds delicious.
I just made this and it was DELICIOUS! This was one delicious fried chicken. And now, it's time for a nap.
Home “chef” here… thank you so much for bringing me back to 🧑🍳.. awesome vid.. thanks again
Hey J. This is hands down the best fried chicken videos I ever watched on UA-cam. I've cooked very good fried chicken, but this one is great. I used a lot of your techniques but learn a lot watching your video/ A must try recipe.
Thanks and Best Regards
My mouth is watering! I need this in my life! Thanks, Kenji!
17:40 The point where un-fried parts of chicken finally gets to be fried
Kenji thank you, I learned more from you than any other cooking show
You are a wizard sharing your deep knowledge of the way
Thanks for the awesome video Kenji!
This is perfect timing, I was just wondering why my fried chicken (and other foods with more moisture) always went soggy after resting. I’ll make sure to double fry from now on!
great breakdown of double-frying. i've done it many times following general advice but never understood the principle. now that i do, i'm sure my fried chicken will jump up a level!
Excellent tutorial, thanks Kenji.
I've always used a cast iron wok for deep frying and I've always thought it's much superior to the dutch oven everyone seems to use for the exact reasons you've stated. It's good to have my "team wok deep fry" credentials supported.
When you see the legs bouncing after the bite, you know its the good stuff.
My Hero! This looks amazing. Thanks for another awesome recipe.
Amazing the amount of detail
So delicious! I only had eggs and yogurt and spices, and only 30 minutes to marinate. It still turned out so juicy and full of flavor. I drizzled a warm honey + hot sauce mix over the chicken 😋
Thank you will try and add the honey.
I fell in love with Kenji when I started to look for How to make an authentic Ramen I was stunned by the details and explanation he added on his recipe and this keep coming on every of his recipes. Wow that's awesome thnx a lot
You make me so happy! Love the content
Kenji- I thought I knew it all, but you have slathered love on my knowledge. Thank you.
There's a Taiwanese fried chicken place featured on Worth It that takes advantage of the remaining oil after three twice fry to stir fry it with chiles and herbs for that "salt and pepper" style vibe
Nice, I love making fried chicken and a thing I wondered was should I be leaving the chicken out while it's coated in flour... as that way it makes it easier for the timing to align. Now I know what that could cause! Thanks for the little facts and experiments :)
So good! Thanks so much Kenji!
I DEFINITELY NEEDED THIS!! THANK YOU!!🙌🙌🙌🙌🙌
A 30 minute video? What a treat
Hey Kenji! There’s a UA-camr, Quang Tran, that adds club soda to his wet batter. It always looks super crunchy and juicy. He’s an amazing cook and cooks from the heart but I wanted to know if that has any impact on fried chicken.
It is well known that adding carbonated drinks to a batter creates a more light and crispy batter (check Heston Blumenthal’s fish and chips). Kenji uses a buttermilk dredge in this video, resulting in a crust that is possibly crunchier, but also more brittle and hard. I have tried both methods, both are really good. Quang’s version is more suited for Korean-style fried chicken, since it’s much lighter (in texture and flavor) and holds sauce better. The buttermilk version is perfect for a classic southern fried chicken (way more flavorful too, doesn’t even need a sauce!).
Next-level.
We served tempura-battered oysters at a place where I worked in the kitchen, the batter consisted of whisked egg white, cornflour (US: cornstarch) and ice-cold soda water (US: seltzer/sparkling water). I believe it's a pretty common recipe for tempura. If you like oysters give it a try, they're great!
Beer battered fish and chips is a classic method.
If you really want that tiny *crisp* that basically shatters when you bite it you've gotta get some alcohol in the mix. Adding sake or some other alcohol really makes things a different level of crispy imo, probably something to do with the lower boiling point of alcohol
Master Kenji, once again, is full of knowledge for those home cooks like me. Love your videos. Avid follower here.
Thank you...
For so much time explaining
This is almost exactly how Popeyes chicken was made! This brought back memories of my first job. They used a seasoning pack but I think you were pretty close (maybe white pepper instead of black)
Fat indeed knows fear. Gently letting the bird fall away from you with a little push as it goes over is the only way to keep from getting popped. Also batter (stuck to your fingers) makes a good insulator.
….. hard won wisdom from Al Copeland enterprises. 😆
And a wire trivet in the bottom of your wok will help keep from scorching the bird
Hey Kenji, thanks as always for the videos you do and all the explaining on why you do things - it gives me a lot motivation and is very fun to hear.
I got a question though, I'm from Sweden and we do not have buttermilk at all and you said to go 50/50 milk and yogurt. Is there any specific kind of yogurt you would recommend? I feel like turkish or greek yogurt would be too thick but I do prefer them over anything else. Thanks!
I use Greek.
@@JKenjiLopezAlt Here in Japan, there is no buttermilk either, but we do have DRINK YOGURT. Basically, yogurt that is completely fermented but is still mostly a thick drinkable liquid - and it is sold to be drunk. I bet this could be used one for one to replace buttermilk.
Filmjölk is a great substitution for buttermilk here in Sweden, you can also use kefir.
Just wanted to say I think you’re a legend. Truly inspirational.
Thanks for the video! Made this tonight for myself and my neighbors and everyone loved it!
Love this video, learned alot! my problem has been having the chicken not cooking all the way thru to the bone before the crust starts to burn (350 degree oil in cast iron)! the outer meat is done but the next to the bone is still bloody! Question: how long out of the fridge or at what raw temp should I look for before going in the oil? again great video and thank you very very much! The Girls are getting tired of my "Baked" Chicken!!
You have to cook to temp, as he describes in the video. That red color near the bone isn't blood, and it doesn't have anything to do with done or not. It's pretty easy to get the inside to temp if the oil is 300-325.
Kenji, what method of oil disposal would you recommend for frying in a home kitchen? I've always wanted to do it, but the prospect of having a large vat of oil afterwards gives me pause. any advice?
I like to reuse frying oil most of the time, as I hate to waste it after one use. I usually wait for it to cool down, then filter it through a paper towel or fine mesh strainer, and then store it in a jar or container. Then I simply add a little fresh oil to it every time I fry to keep it going. If you have a particularly messy fry and want to dispose of it, I recommend finding an old jar or bottle to seal it in before throwing it out.
A big funnel with a mesh filter or sieve in it works well to return the oil to its original bottle once it's cooled
Use gelatin! Kenji wrote a great article about this years ago. You can mix in gelatin with your fry oil, then leave it in the fridge overnight. The next day there'll be a puck on the bottom of your vessel with all the solids and stuff in it that you can toss out. This yields an incredibly clean oil that you can reuse to fry things in again.
Paper coffee filter inside a strainer works really well to filter used frying oil.
I love how nobody actually answered with a way to throw out the oil, just several options for filtering it. ¿I imagine you are supposed to keep using it as you’d use normal cooking oil after filtering it and placing it back in its bottle?
Thanks Kenji, Great technique!!!!
Thanks for showing the nice cooking show with the wonderful recipe.😀
Kenji, did you ever make a video on how to season a wok? I feel like it was mentioned as a possibility in the past, but don’t remember seeing that tutorial in any of your videos.
I have a carbon steel wok with a helper handle that can’t be removed that I’ve never gotten around to seasoning, and would greatly appreciate a video on the seasoning process from you.
He explains how at the end of a previous video; it's far too short a process to warrant its own production.
After using, scrub with a brush and water. Dry with heat, add oil, take a paper towel, spread all over, take another paper towel, and act like you accidentally spilled oil in your wok. Use the same method for cast iron.
EDIT: Here's the segment of the video I mentioned :) ua-cam.com/video/iEs3qXQvg6M/v-deo.html
If you've been using that wok a while there's likely no need to season it at all, just continue using it and if it doesn't rust or stick too badly, it should be good!
@@actualperson1971 I've never used it. It still has the factory wax/coating on it even.
But first - longyao!
I Highly recommend checking the How to season a Wok video from School of Wok channel. It's a 3 minute video.
I hope this hasn't been asked before Kenji, you mention refrigerating the chicken after the first fry. Would it be possible to freeze those pieces and do the second fry at a later date?
I can see this being possible since a lot of fried frozen foods (like fish sticks or fish fingers for those in the UK) have deep frying instructions. My only concerns would be if you could freeze the chicken pieces fast enough to not produce huge ice crystals that could mess up the meat’s texture, and whether you have to thaw it before frying, which could also cause texture issues.
zrobeast this would probably be a great idea for deboned and flat pieces of fried chicken, they would freeze quick enough due to their flat shape and you would be able to re fry them directly from the freezer and have them ready to eat in a few minutes
With larger bone-in pieces it would be more difficult to get the heat all the way to the center without browning the outside too much and it would take longer to re fry as well, probably not worth the hassle there
I always learn something from your videos. I can't wait to try that backbone method.
Excellent! Yessir, double frying is THE best method for crispiness, whether it's chicken or potatoes!
I made this and it turned out great with one small issue:
I had a really hard time keeping the crust from getting too dark before the core gets up to temp, any advice?
I tried pretty hard to keep my oil temps in the ranges he mentions in the vid.
Reduce the temperature of your oil. Bone in pieces take longer to cook so I rather low and slow. 275F - 300F should do it. Also, keep an eye on your temp throughout the cooking process and increase/reduce as needed. I had this issue for a long time and finally got it down. One more thing, the more dry seasoning you add (like paprika, cayenne, herbs), the more the crust tends to burn. What I do is season the chicken the night before by itself, then proceed with a brine.
@@andrewt5348 thank you!
Also, remove your chicken from the fridge at least 40 minutes prior to cooking. That way, the centre is not so cold and it will cook through faster!
I ALMOST asked about reusing oil, then I thought to check The Food Lab. Sure enough, it's there. For those who don't have it, get it, but here's his answer:
Q: What about at home? How many times can I reuse my oil?
When frying at home, you can expect to use the same batch of oil for six to eight frying sessions before it begins to break down. Certain foods will cause oil to break down faster than others. In general, the smaller the particles in your breading or batter, the faster your oil will break down. Thus, fried chicken that’s dredged in flour will ruin your oil faster than eggplant slices breaded in chunkier bread crumbs-which in turn will break down your oil faster than onion rings dipped into a batter that turns solid when fried.
Thanks. (:
Amazon has a convenient metal grease container with a wide mouth that has a fine strainer and lid, which also fits in the fridge if you want to keep your frying oil in there.
I've had no problems reusing oil up to ten times. you can smell when it starts to go off (at which point I'll just if put in a ziploc doubled up)
search "oggi grease container"
The more you reuse an oil the more carcinogenic it becomes.
and don't forget the serious eats article on using *gelatin* to help purify used cooking oil. it's magic
Thank you kenji this is quality cooking class for free 👍🏼
Brilliant application easily understood
I got a Thermapen One about a week ago and it is the best investment I have made in my professional career. Reads in under a second and is accurate up to half of a degree. Highly recommend 10/10
Kenji -
Any specific recommendations for a Wok for a glass-top stovetop? I'll be buying your next book - want to make this chicken - want to be well-prepared.
P.S. - Every Night Is Pizza Night is my go-to gift for children's birthday presents! I inscribe it with a message about food, family, and fun! :)
You are an incredible teacher
It's true frying twice makes pretty much everything crisper , looks amazing 👏
Love the recipe and already put my chicken in the fridge for tomorrow.
I do have to say that putting a paper bag on a gas (or any) stove while it's in use is a terrible idea.
Wait... a Safeway / Albertsons bag... There's only one region where you find those stores... XD (Edit: I guess you did the name drop in the episode so w/e lol)
Also, I don't have the balls to put a paper bag next to an open flame like you did >_>
Tks. Will try it tomorrow
I'm late to this video because quite frankly I've been binging your videos, but I just gotta say I am learning so much from you. I'm 21 years old and I love cooking for my boyfriend and I after coming home from our labor job. Lately I've been trying a lot of new things and now I feel like I can really polish off some of those new dishes. I'm so excited to try some of your recipes too!! Love and peace x
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