These 3 Ingredients Make The Ultimate Fried Chicken
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- เผยแพร่เมื่อ 3 มิ.ย. 2024
- Juicy, crispy, tender, and delicious fried chicken made in the comfort of your own home. Just try brining your chicken in these 3 liquids first and observe the magic for yourselves.
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1 whole chicken cut into 12 pieces: 2 thighs, 2 drumsticks, 4 breasts, 2 tenders, and 2 wings
Fried Chicken Recipe Brine:
3 cups buttermilk
2 cups pickle juice
1 1/2 cups Franks red hot
1 1/2 tbsp smoked paprika
Fried Chicken Flour Dredge:
1 cup flour
1/4 cup rice flour (sub corn starch)
1/4 cup potato flour (sub corn starch)
2 tbsp onion powder
1 tbsp paprika
1 tbsp Rosemary salt
2 tsp mustard
2 tsp black pepper
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
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1 Million Subscribers LETSSSS GOOOOOO!! Thank you all so much for your continued support!! We are just warming up my friends
👏🏻🥳🎉🤝
So happy for you, Sonny! 🎉🎉🎉 I’ve been watching your videos before kitchen furniture beatdowns began.
Good job Sir! 1 subscriber for every dent in your fridges.
yessssss
Congrats Brother!
I’ve learned more about cooking from this guy in one year then I learned from several dozen people on YT over the course of a decade. Thanks man keep it up! We all appreciate it
so kind!
second that motion
Same
That dude can cook 😎
Seems like he would run a good kitchen. Love his professional level tips but simple home enthusiasm
I made this today for my wife and 2 boys. Followed the recipe without any deviation and I am officially the hero of the family! Thanks for this absolutely incredible recipe and making my family consider me the next Gordon Ramsay, if only for today 😀
Happy for you bud but who want`s to be like Gordon Ramsey, running around swearing and be-littering everyone for tv impact. That dude has no respect. I hope not but I bet his home life is a disaster. egomaniac. Nah give me those 2 fat UK motorcyclists any day. The hairy bikers, that`s food with love.
@@itsmeagain8604 Agreed. I simply meant cooking skills…
@@itsmeagain8604 lol shut up
@@somedonny8466 lol ok Gordon
@it`s me again I sure hope that response was satire....
As a fried chicken lover for over 70 years, YOU, my friend, just knocked it outta da park!!!!! 5 thumbs up if I could!!!!
Bot?
@@ThePiemoney no I just said old man
@@rickprice2519 lol
…..has extra thumbs
That chicken has a burnt flavor for sure, so its really not top notch..
Congrats with 1M Sonny!!! Amazing looking chicken 🔥🔥🔥
Thanks Albert!
@@birdchip585
Why not?? 😅😅😅
@@birdchip585
Excuse me?
I just made it and everyone loves it. Thanks 😊 blue cheese dip goes great 👍
1:59 the name of that "middle bone" you're looking for is the keel bone. It's the bone the flight muscles attach to giving birds the ability to flap downward much, much harder.
Pterosaurs also had keel bones, grew much larger, were better at flying and certain groups of them, such as the Azhdarchids, you really wouldn't want to mess with because they fed upon human sized prey for a living, but that's another subject entirely.....
I bet you they were good eating for cavemen
Looks awesome. Pretty cool of you to show folks how to make stock. Most food shows tell you to save the carcass/neck for stock but never show it being done. It's super easy to do as you demonstrate and something more people should do for themselves. So much better than the stuff you buy in a box at the store.
i thought he was just somebody who was good at cooking watching a few videos a month or so ago and ive soon realized after watching most of his vids that he is actually a really good chef with a lot of great experience, pretty dope
"Wishbone out" is a go-to even if you're roasting a whole chicken - makes carving that much easier. I'm a recent subscriber and I'm really liking the channel.
Pretty sure he knows this.
I use a dry coating 50/50 flour and corn meal with seasoning you like. I like to use my home made poultry seasoning, salt, black pepper and cayenne powder into the flour A must to use chicken bouillon! Also poke the chicken next to the bone and make short slices. This will let the seasoning get down into the bone and make the chicken cook faster and more even. When the chicken is finish deep frying. I like to sprinkle my chicken with salt, cayenne powder and onion powder. or a little bit of Orange Habanero powder MUST USE CAUTION ON THAT! CAUSE TO MUCH, WILL SET YA ON FIRE🔥🔥🔥🔥🔥
Great technique with the cuts!
@@millenniummastering Thanks, it works much better, and cheaper than vacuum sealing it. The plus is> the flavor and more even cook
Quick tip for making your own pickle juice! I dont eat pickles and didnt want to get a big jar of it just to use the juice. Use this simple recipe below!
-1 cup vinegar
-1 cup water
-1/2 tbsp salt
-1 tbsp of sugar
-bring to a boil in a pot and simmer on low heat for 5 minutes and let it cool.
These look really good. I can’t wait to make them tonight. Pro tip, don’t wait until 165°. 165° is what you need for an instant kill of bacteria. But, for instance, at 155°, especially with using deep fryer, it will maintain the temperature for 2 to 3 minutes which is all you need for 155°. Look up the chart so you know how much time is needed at each temperature to have the same effect as 165. You’ll maintain more juices that way
I am so sorry I didn't find this channel sooner. I've been binge watching for the last 4 or 5 days. At first the refrigerator kind of weirded me out, but since then, I have learned so much while laughing. You are a food snob, but you earned it, and I can respect that. I REALLY like how you try to uplift and make us food snobs as well. Thank you!
The “beads” make a huge difference in texture restaurant style! Love it! 👍
11:16 I spat my coffee everywhere. You are a legend! Congrats on 1 million!
Great videos, love that you don’t waffle on. If you use a lot of chicken poultry shears (tough scissors) are worth getting. We stick many of our non-cabbage veggie off-cuts in a bag in the freezer. Onion skins and trimmings, carrot tops, celery roots, some potato skins etc. great for adding free flavour to chicken stock.
Dude I am so upset that TH-cam took so long to bring your videos to me. I discovered your channel like 2-3 weeks ago and I’ve just been binging all of your content. You are for real KILLING IT on here. Thank you for the hard work and also make sure you get right up in your fridges face for me today.
I was a big fan of Daddy Jack’s, he sadly passed away last year, but if you like watching a great sauté chef, check out his channel too, “Cooking With the Blues”.
I’ve always struggled with fried chicken, it’s not easy to do well, cast iron, deep fryer, either way it just never turns out perfect, it’s edible but not like I want it. I’m gonna try this recipe next week!☮️
@@swyman10 Bro when I found out Daddy Jack passed away a felt like I lost a personal friend. I’ve watched all of his videos since the beginning man. What a kind soul. A real character. No measuring, made a standard chefs knife look like a pairing knife. Hack through an onion in 0.06 seconds. One cooking temperature: HIGH. And all of his food looked marvelous and the way he interacted with his workers and his customers let you know every episode that he was just a golden heart and I will miss him always 🥺
@@swyman10 I am glad his memory lives on. I still go back and watch his videos.
@@stevenrodriguez9655 one of my “signature dishes” is his cod with Shrimp sauce…just great! I spent 22 years in restaurants while young, Jack was the best sauté chef I EVER saw & I’m not shabby myself, but he put me to shame. I’m glad you liked him too! ☮️
@@swyman10 I have no idea who that is, but you got me stoked to check him out. May the legacy continue.
Congrats on 1millon subscribers. You should be proud of the audience you’ve built. I’ve had many conversations In the comments with people that are trained chefs, home chefs and people that don’t cook and we all get different things from your channel but your personality is the thing that keeps us all coming back.
My fiancée walks in just now and hears Sonny’s voice and said “Ooh! Is it ThatDudeCanEat?” 😂
EDIT: 1 MILLION SUBS, THOUGH! Congratulations! Might be time for live streaming, Sonny Boy! 🎉
letsss goooo!!! I'll have a special video for it soon
@@thatdudecancook Can’t wait my dude. You’re legit one of my favorite content creators. Crossing my fingers on that jerky sweepstakes! Grats again on the 1milly - MUCH deserved.
I wanna be that dude can eat 🤔😏
@@Dan016 😆
Your initial videos were satisfyingly straightforward and informative, yet now that you have recognized that no one else has Sgt Gilbert's quintessential essence (no disrespect to M.S.G)
Well.. well played to over one million subscribers, get ready for more.. just saying. btw.. this from a person that previously unsubscribed and decided to not especially like you any more.
You're awesome. You seem so genuine when you're cooking and you look like you really love what you do. Great video man
My mouth is watering, I can wait to try this one out! Thank you.
Definitely going to try this - looks amazing.
Great video, keep up the great work!!
i am so glad that I found your channel! i used your butter basted steak recipe the other day and it was GLORIOUS! 😊❤️
So informative, so easy to follow. Love it! With channels like this, there are no excuses for not being able to cook! 😅
The best chicken I’ve ever made using this recipe!! The only thing I did different was a little bit of cayenne pepper for tiny bit of spice!! Thanks for sharing recipe
How about Ghost Pepper powder for a real hot kick flavor?!
@@thehumanityoflife6460 even better!! Now you’re talking!! 👍🏽
Congrats on the 1M subs!! Keep making amazing cooking vids while showing the fridge who is boss
I saw a lil bit back ya hit 1M congrats ya should have more, everything you fix always looks so good on top of educational... an always tear/rip/cut apart the chx or any meat really inside the sink to avoid splattering all over the place... a lil thing I do when handling chx is wear disposable gloves to avoid getting 8nto any small cuts might have but mostly for easier and more sanitary clean up of not leaving any residue on skin and under nails, yes even washing there will still be particle left behind
Love your channel and all the energy you put into it. LOL Congrats on One Million Subscribers!! Well deserved on your part. And love all your dishes I made, YUM. Made your chicken marinade and then used it in your Chicken Parmesan recipe. Dang... Da bomb!! Thanks Sonny!
Good lawd that's some crispy chicken (I can hear it with every bite)! I like the solid punch to the water dispenser (breadbasket)!
Is it not all dried out!?
Hey fren, my brother works at Whole Foods and recently got a really good deal on a huge beautiful pork shoulder but we don’t have a grill, do you have any indoor recipe recommendations?
yup! my last post I did just that
@@thatdudecancook oh my gosh what! Thanks dude!
@@thatdudecancook
Heading to the store to pick up molasses while my gigantic pork butt rests; super excited!
@@WoeWoeWoe Yup. That Dude delivers. The real deal.
Love you’re videos man always making a laugh while teaching ! The food looks unreal !!
that back you used for stock is the best part to fry
Awesome recipe , will be trying this out on the grill 👌👌
Yeah, good luck with that, 👎🤔
@@joe18750 it’s easy with the qware pan
@@WeberEnthusiast not with breading.
Would you still recommend this brine if I was planning to do buffalo wings? Or is it not as needed if I just do a buttermilk dredge tossed in the Frank's buffalo. Thank you Sonny! And happy 1 mil!
Yes, definitely! it would be great
@@thatdudecancook reporting back 🫡 this shit was bonkers good. Made 5 dozen wings for a party tonight with this brine and they were a huge hit. Used half avocado oil and half beef tallow to fry in (I know, baller.) But man they were so good. A little tipsy rn ngl, but keep crushing it Sonny. You made a lot of people very happy tonight through your recipe and I hope you see this and feel the love. I appreciate you man ♥️
@@kencult why refer to food as shit?
Deeply appreciate your videos! Informative without the fluff!
Salt rosermary lemon rind garlic and pepper is basically what everybody in northern Italy utilizes as the default rub.
The best part about this is that you can make it for 10 us dollars or less depending on where you are. Cheap,easy and delicious. Simple cooking is always King.
Where in the heck was Sargent Gilbert on this video????? He probably slapped that smirk off your face for abusing the fridge water dispenser Lmao!!!!🤣😂🤣😂I’m going to try to copy your fried chicken but I will use tapatío mexican sauce instead of Franks red hot sauce ThanX for sharing your fried chicken 🍗👋😃👋🍗
I love your videos. This looks amazing. I've never made fried chicken before so I've got to try this.
Has become one of, if not my top food channel over past few months.
Always fabulous flavors
Hi Sonny, since living in Germany, could you give me a hint about the brine? Like "kosher dill" is more like german "Salzgurken" than actual german pickled gherkins: one is fermented, the other is pickled.
Already heared about the Frank's. I can get that one oneline.
Btw: for the mustard, mentioned in the list for the flour dredge, I assume it's mustard powder? Like Coleman's or some homemade stuff ?
Greetings from the far north of Germany!
Komme aus Hamburg haha.
@@SnakeEyePr Die Welt iss 'n Dorf!
I have used kimchi juice in fried chicken brine and it's great, so you might have fun experimenting with fermented vegetable juices of all kinds.
Got way more than expected clicking on this... easy and concise directions to Breaking down a chicken?!? Awesome!!! Then onto the rest of the delicious lesson. Love it. Apreeeeeeesh
I am so glad I found this video, I suck at frying chicken period. I’m going to be patient and try this out! I could taste how good and crisp that chicken was. Thanks dude!!
Great looking chicken! I have never used the pickle juice, new to me. Thank you!
He is absolutely correct. I've tried that yrs ago. The chicken was so much more crispy.
Killer recipe. .Love the breading trick!
Franks Red Hot is the BOMB! Then you add pickle juice? BAM!!!
i dont normally leave comments.. but when I do... this was very great.
Made some fried chicken today using same brine recipe. Soaked in brine for 24 hours. Only difference was I used Louisiana spicy chicken batter. It was PHENOMENAL.
Not the water dispenser! Haha you’re vids are awesome keep it up!!!
I truly enjoy watching your work. It usually looks great. Good job sir.
You're the only one that I have to watch until the very last second so I can enjoy your close out...lol.
I'm a corn flour guy when it comes to frying chicken. It tends to stay more golden when it comes out vs the pieces being darker. Props on the 325 temp though. Everybody thinks they need to fry at 350 and it's just not the case with chicken, especially if the pieces are bigger. But that brine....oh my. I will most definitely be trying that. And if you don't love Frank's, well, you deserve to be treated like the ice box...lol. Cheers!
Congrats again on one million subs. This chicken looks so good I want to roundhouse my fridge.
All I can say is wow! I will try this method. Thanks again
I season Flour, corn starch and baking soda together with the wet ingredients of butter milk, red hot hot sauce only over night. All of the same dry seasoning except salted rosemary.
Finally the one I’ve been waiting for! Thank you Sonny!
I Love Fried Chicken !
Your channel is turning into one of my favorite cooking channels !
I gotta say I've been watching chefs and cooks since like 98 or earlier and I love watching his vids..and his recipes are 🔥🔥🔥🔥
Sounds so crunchy. Can't wait to make it. Delish I bet. 😍
I love your crazy, funny kitchen , cooking, eating, munching humor. Keep it going you are headed towards a massive syndicated mainstream TV channel for large sums. At least l think so.
Love your videos,thank you for helping me to become a better cook :)
You have officially changed the fried chicken game for me and i am forever great full. Thank you kind sir!
You’re the man dude. I’ve been watching you for a while. Your spirit and your energy is so refreshing and I’m absolutely positive that’s why all your food is so delicious. (Apart from your unmistakable talent lol) YOU KNOW I LOVE YOU, and I’m outttttttt
Dude....you are the best. I LOVE watching your videos and using your ideas in the kitchen.
Congrats on 1M!! I remember before you even had your logo, so cool to see your journey 👏🏼
You got the milli mill yo! So stoked for you Sonny, You are and always will be my favorite chef de youtube
I bet it was perfect ..but celery (in the marinade) added to a chicken dish is a match made in taste bud heaven. Sounds super crispy, good job chef! 👍💕
Separating the drumstick from the thigh...turn it over flesh side up. There is a fat line separating the thigh from the leg. Cut along side the fat line closest to the drum. It will slice through the joint every time 👍
This looks amazing!!🤩
"bee's knees" are like Dorsia.....no one goes there anymore. Now, the bee's buzz on the other hand.....well that's just the cats pajamas!
As I'm watching this I'm thinking, this is why I never make fried chicken. It's so much work, expensive, and you have to plan ahead a couple days. But then seeing it all done and soooo crispy I am reminded of why it's SO WORTH the effort! OMG!
Great video. Tried the marinade and it was 🔥
Congratulations sonny. Love, love, love your videos. 🎊 🎊 🎊 you are the best!!!
Congrats on the 1M!!!! May there be many more!!!!
Thank you for the chicken recipe. I old school Fry it in an electric skillet. This Would be great for picnics!
Just ate but now hungy for some of that yumyum chicken.. greetings from the Netherlands!
Made these. Came out perfect. Thanks for the video.
If you like the smoky flavor with a little more of a peppery kick dice up some chipotle peppers in adobo sauce and add it to the marinade. I like that better than smoked paprika.
Another kick it up a notch thing I do is to add a half stick of butter to the cooking oil.
I don’t submerge the chicken completely in oil either as that tends to steam the chicken skin from the inside so when you take a bite the skin and breading pull off. I only add enough oil to cover 2/3 of the chicken. Then cook till half done on one side and flip. I feel that works better from a texture standpoint point than deep frying does.
I like the comb over.😀 Great content!
Dude, just dropped in for the first time to check out your fried chicken, and I'm hooked! Informative and FUN!
I'm sure you have heard you look and even sound like a famous actor! I won't say which one to see if I'm not the only one! Yummy food and I thoroughly enjoy watching you! Blessings!
Voila! You Sir have mastered the art of having fun while cooking. Luv it!!! Thank you🌟🍽️🌟...
You sir, are the best of the cooking video creators. We'll done! Keep them coming.
This Is My Kitchen..... almost died laughing, hiccuped, choked, couldnt breath. Life is complete
You are not only interesting but majorly funny - love your videos!!! Don’t ever stop !
My wife recently started to add some grated Parmesan to the breading. It’s great.
Love this guy ! Keep it coming 👍
I like that you added an easy stock recipe instead of linking to it, make people actually doing it :)
I've watched quite a few cooks on TH-cam but ThatGuyCanCook has such a upbeat, fun personality which I haven't seen before! ❤️
If you like this guy check out Matty Matheson, he’s a lil all over the place but fun to watch and has a good personality as well. Then also check out Brad Leone, he also is great to watch. All of them are funny and seem like awesome people to have in a kitchen together.
@@MrThetit I'll keep him in mind
Little chicken hack if I may. Flip leg over skin side down. Find the fat line between drumstick and thigh. Slice down Drum side of the fat line makes easy work when separating drumstick from the thigh.
Killer recipe. 😋
Judo chop right to the taste buds. 👍
Love you! Congratulations on a million!
I always use peanut oil to fry my chicken! I'll try the pickle juice w Frank's otherwise our recipe is similar. I use cayenne, sea salt, lemon zest, thyme, rosemary and smoked paprika.
That looks way better than what I have made, I guess I will give it a go.
I started doing my deep frying outside, on an induction burner, now I don't worry about stinking the house up with atomized oil
Congrats on 1 million!
Looks delicious 🤤
It looked delicious. Thank you.
You’re the best Sonny. No doubt about it xxx
I make fried chicken nearly the same way. Looks great.
all of that looked perfect. and that salt hit was right on time! Blackman approved