Get the full story! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
I've made fried chicken more times then i can count and it never crossed my mind to subdue the chicken in buttermilk...big props you now have another subscriber 👌
25 minutes in the oil at 175? you want it more like 7 minutes at 350, and you don't want to crowd the chicken. he should have done two half bathes. notice how there are some very dark brown burnt spots where the bare chicken is exposed with no batter (something you also want to avoid) I work at a southern comfort restaurant in Woodstock, NY and trust me, this is the way we make our chicken and it always turns out perfect. FC is one of our top selling entrees
How times have changed a John when I was a child we had chicken every Sunday that was the Sunday after church dinner and all the trimmings and the women would take turns staying home to do the dinners sometimes the pressure would come for dinner and all of the dessert banana pudding coconut cream pie O Lord I love you recipes I'm 75 years old and I still cook I have twelve great-grandchildren and they love my cooking not bragging but I am pretty good but I love your recipes I do a lot of your recipes delish that I've learned a lot from you that I thought that I knew it all there's a lot I didn't know
only fry chicken once a year? i live in the south and we eat fried chicken at lest twice a week if not more and that does not count the fried chicken we get from the chicken joints on just about every corner lol.
Tried this recipe. When I tried putting the chicken in the flour it wouldn't really stick to the buttermilk. It would just clump up and peel off or break off as it fried and burn. I followed the directions exactly.
Nooooo, there is no reason for that chicken to be frying for 20-25 minutes in a deep fry. My local food store does 18 minutes, and Bojangles (look it up if you don't know what it is, great chicken) does 13 minutes. You are over cooking it.
Saying people only eat fried chicken once a year, is kind of like saying people only eat burgers once a year. KFC and other chicken restaurants couldn't stay in business if people only ate fried chicken once a year. I think bring such a good cook, he doesn't realize how limited the diets of the average person is. Most of us eat the same few dishes over and over, because we either don't know how to cook anything else, or we can't afford the more expensive options.
I have basically been making it the same way except a few months ago I decided to add a small amount of cornmeal to the flour and it made such a huge difference. Everybody agrees it was the best chicken ever. I just used approximately I believe it was one part cornmeal to somewhere in between every two to three parts flour . Because I didn't measure I think I made about two and a half cups flour and put maybe a cup of cornmeal. It really was fantastic and I refuse to make it any other way. Just like how I used to use all flour for my chicken gizzards but I started doing the same thing except adding panko as a small part of the flower an now my family requires me to do that every time LOL and yes I know my phone is misspelling things because I'm talking into it and not typing and I don't feel like editing
Make sure your chicken is near room temperature before frying, don't overcrowd the pan & that oil isn't to hot or too cold...I pressure fry mine in a 1954 Colonel Sanders pressure fryer, but I don't recommend it w/o the right equipment & understanding. I drop 8 pieces at 365* F...and maintain temp at around 340-350. If the oil is too hot, it will cook the outside too fast, if the oil is too cold...it will be very greasy. There is nothing wrong with finishing it off in an oven if necessary. Another tip is to use smaller (young) chicken...if it's too big, it may be raw in center. Also, break (dislocate) the joint on chicken thighs by hand (KFC does this)...this will allow for a more even cook. Thighs take the longest because of the bone / joint structure.
The wing tips are not useless. They taste great crunchy, like pork rinds. He also discards the backbone. Also, fry chicken once a year? This dude is so First World, lol. People around the world eat the entire chicken including head and feet, lol This dude’s channel is not for me, too friggin pretentious. One last thing. Where the friggin corn starch? Thumbs down, not subscribing.
I just noticed he said, "How often do you *make* fried chicken, once a year?" You can eat fried chicken everyday, how often do you MAKE your own fried chicken?
My family has a tradition where if it’s your birthday you pick what’s for dinner I alway,s pick fried chicken unless I happen to want Chinese food that year
I like your recipe definitely going to try it in my house we have fried chicken maybe 2-3 times a month and now I've a good buttermilk recipe. I wasn't too sure on how long to let the chicken season before cooking it before and now I know TFS
