Thank you so much Jeffrey for this AWESOME recipe!!...Made it tonight and couldn’t believe the flavor, and the most juiciest I’ve ever tasted!. Can’t wait for 4/17 for my pre-ordered book to arrive. God bless you guys and be safe!!
Thanks for letting us know your review!! I brined (is that a word) the chicken tonight to fry tomorrow for the first time ever!!! So I am glad it is easy and apparently delicious ❤🍗
Lacey Ferrel Hi Lacey, yes, Its worth “brining” beforehand because it fry’s up the juiciest with the locked in flavors..I’m glad you tried it as well as I’m definitely going for my second batch in a few days..LOL!..Happy cooking and stay safe!!
i have all the ingredients sitting on the counter and Im ready to brine the chicken but I'm scared too. Ive read some comments where they said the chicken was so salty they had to throw it in the trash. I find it hard to believe Jeffrey would conceive such a recipe. Any thoughts from those who have tried it so far please?
A little hint: sometimes when you drain your chicken on paper towels, the bottom will get soggy. If you drain on a rack it will stay crisp all the way around.
To each his own, but all great chefs and restaurants drain their fried chicken on racks, and I have never had greasy chicken using that method. As mentioned above, put paper towels under the rack.
Finally, my mom made the best fried chicken. I just never could make like hers. It was so moist. Now I'll use your recipe. You have not steered me wrong on any of your recipes. At 64, I'm learning to use more types of seasonings and not fearful of how it will taste. Thank you for the videos.
works great. i love that it has stainless steal pot inside th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Hint: to keep the chicken hot and crispy while making other batches, preheat your oven to 250 and put the cooked chicken in there until ready to serve.
I just learned that placing the finished chicken on a wire cooling rack (as opposed to paper towels) maintains even crispness. Better than letting the chicken sit on oil soaked paper towels.
@@poughquagpops3379 Yes. if you are making a small batch so you don't have pieces sitting while the second batch cooks then all you need is a pan with a wire rack and some paper towels under the rack for the drips. the towels or parchment paper make clean up easier.
Here's something I found works best when deep frying, put your basket in the oil, then put your meat (Chicken) into the oil and use the basket to lift it out, and you won't get that batter or coating stuck to the bottom of the basket, plus it allows the meat to float more freely in the oil. Just an observation. Oh yeah, Walmart sells 10 pound bags of Chicken Quarters (Legs and Tights, skin on ) for about $6 a bag, if you are interested.
if you have an Aldis close to you, they have the Chicken Quarters for 4.99 for 10 pounds. I love the quality because it doesn't take as long as Walmart chicken to wash and clean, no pin feathers and fine hair. Just a side-note also, I agree with you, I also let my chicken "float" in the oil. It also makes for an easier clean up because not much is stuck to the basket!!!!
I discovered this too. I think it's basically having a hot surface just like having a hot skillet. As my deep fryer is heating up I just leave the basket in there so it's hot as well. Bring it up to put the food in and lower it back down again. Food doesn't stick and starts to float after a while.
Jeff, I've made a few of your recipes so far and they've all turned out great. This one is slightly intimidating to me, but I've had great "luck" with your advice so far ('m going to do this with a Dutch Oven). I was one of those people intimidated by my Instant Pot ( a feature of your channel) and didn't bother using it for maybe a year. You've made it easy for me to understand how that device works; now that so many are hurting for money, and the shelves are becoming more bare, you also make it easier for me as a SNAP recipient and someone who's trying to keep my electric bills low. You've also given me lots of great ideas for my improv cooking that also turned out well while feeding my body and soul. I really appreciate your knowledge, and I also enjoy your enthusiasm, good vibes, and friendly face. I feel sorry for people who love to eat but don't love to cook. The process is part of the joy, and when we can simplify the process, we can multiply the enjoyment and maximize our time (and budget)! I look forward to getting your cookbook. :-) Cheers from DC.
Made fried chicken yesterday! The kids ate every piece. They already requested it for next week. That deep fryer is everything. Easy to clean too. My daughter bought it for me off of Amazon.
I made this for my family tonight. It was very good and everyone enjoyed it. It cooked just like the video. Very crispy and juicy. The only change I would make for next time is to dial back the pickle juice in the brine. It was a bit strong for my taste but that's just a personal opinion. I would advise anyone to make this and make modifications to the receipe to suit your tastes. I will definitely make this again. Thanks for the great recipe and video!
Your recipes have literally stepped up my cooking game. My kids would call me Mrs. Flax from the movie Mermaids, because my cooking was compared frequently to Chers. They love your spicy sausage lemon linguini, The zuppa toscana soup , and the sausage bread, and aoy vey lets not forget the pillow latkes which are so great they request those almost every weekend. I'm going to start brining the chicken legs today. No more Mrs. Polka Flax for me. Thank you for all these great recipes and making it so easy.
Your videos are the best! Always turns out perfect!! I've shared your channel with SO many people and they all agree! Thank you so much...cant wait to try this fried chicken recipe!
I will definitely try this for our fried food Friday meal next week. I don't fry at such a high temp though. I find that frying at 325 deg for 8 min resting for 1min then dropping them back in for an additional 8min (thighs and drums) gives the most tender and crispy fried chicken. Just thought i'd share.
I have my chicken in the brine stage right now. I did everything you said EXCEPT I bought ½ gallon of buttermilk. My husband says there’s nothing better than buttermilk fried chicken so I did it. REALLY looking forward to tomorrow evening when I make this. I might double dip it in the flour, back in the brine and then another go in the flour mixture. Can’t wait ! I’ll let you know how it comes out ! *grin*. Thanks so much ! LOVE your recipes !
My Mom made the best friend chicken in the world...iron skillet, flour, oil, salt and pepper💜 I've never brined chicken or used a deep fryer...but, now I want to so very badly🤣 Can't wait for my cookbook to arrive! So many delicious recipes to try!!!
Wow, I was looking for a really good fried chicken recipe this week and look what you did! TYVM 😁. And I just ordered your cookbook and can't wait til it gets here! Hurry up April 16th 😁 stay safe and healthy out there everyone!
Jeffrey, as usual GREAT RECIPE, GREAT COOKING SKILLS!!! I have never tried that kind of brine...IT WILL BE USED SOMETIME THIS WEEK!!! I love that Richard is PROUDLY representing the great state of Alabama. Much love from Mobile Alabama.
You called it, again, Jeff! Quite a winner! Did the drumsticks too. Started deep frying 4 drumsicks but realized this method was taking way too long between batches (to keep at temp) when I decided to change to the oven method. I did use the remaining flour for deep-fried (home-made) kosher dill pickles. Found breadcrumb stuffing with herbs which I ground up to a fine powder and added nutritional yeast (for an added nutty & cheesy flavor), which I rolled the remaining drumsticks in and backed @ 400°F (for a total of 1-hour). Kick-butt-chicken! Just received your cookbook too (thanks, Sis)!
I tried the pressure cooker for 18mins and it was the best fried chicken that I had ever ate and I cannot wait to buy more chicken tomorrow!! The pressure cooker makes it fluffy and almost a baked taste but it is amazing!!
If you don't want to use all that oil I may have an alternative. I don't have an air fryer but I've done this with chicken wings before so I see no reason why it wouldn't work with larger pieces of chicken. Use at least one teaspoon of baking powder to each cup of flour added. Many Asian restaurants use baking powder to make their battered dishes EXTRA crispy. Mind you they still deep-fry I believe. Then bake in the oven at the temps you normally would for the correct amount of time. And ALWAYS test with a meat thermometer to ensure the chicken is cooked enough. I've made wings this way several times and they always come out super crispy. I've never brined the chicken before though so I'll definitely be giving that a try. Thanks for the brine and coating recipe Jeff. Looks fantastic!!
I am literally drooling right now after watching your video. I can't wait to try making it on my own. I am so looking forward to receiving your recipe book. Congratulations on your new book and hope there are many more to come.
I watched this a long time ago and have NEVER made my fried chicken any other way! This is a great recipe and should be followed exactly… no substitutions! I renamed the recipe to Damn Good Fried Chicken! Thanks for sharing!!!
I love fried chicken and made it a few times. It always turned out so-so. Nothing to write home about. Anyway, I followed your brining and "crisping potion" to the letter and chicken turned out absolutely amazing! I also did some chicken tenders with the drumsticks and it was unanimous we preferred them better! I know you don't get that "crunch" due to lack of skin but the flavor and juiciness is oh so amazing! Thank you so much for the recipe and it's a keeper for sure!!
Excellent recipe and method. I'd just like to add that after dredging your chicken you should let it sit so that the chicken is at room temperature before frying so that your oil doesn't get too cold while frying. Letting it sit also ensures that the flour solidifies to the chicken so that it doesn't fall off during frying. Also, adding a quarter cup of cornstarch to your dredging flour will cause your chicken to be extra crispy.
We can’t wait to try your delicious recipe. I wish my dad were still here because he would love it. My dad love fried chicken, on vacation once he ordered it for breakfast. Thank you.
nice video, but a couple of suggestions, you want to lower the basket and drop the chicken in, one piece at a time, it helps with preventing the chicken from sticking to the basket. You also may want to let the batter "sit" on the chicken for awhile BEFORE putting into the oil, helps the batter stick while frying
My only grandmother memory was her making fried chicken for us "young'ins". Oh so good. She used her pressure cooker under pressure. I think this is how KFC does it as well. Please look into this and see if instant pot can pressure cook fried chicken as well. Thanks for the Sunday morning delicious start to my day.
Love the shirts, War Eagle from an Auburn graduate! I absolutely love the recipe. I have some legs and thighs that I was going to cook today, I need to mix up some brine! Thanks.
I never brined my chicken before this is a must try. I also use the exact same seasonings minus black pepper. I use more Tony's and cayenne, but everything else 😍
Hi Jeffery.i watck all you videos.And I save your reciipes..I going to make your fry chicken for Sunday dinner. And.when I get my curved back up I'm going to try the instant pot again..and make your ribs recipes...they look so good..thank you for sharing.
@Pressure Luck Cooking, I did everything you suggested to prepare the chicken. The only thing I did differently was my breading on the chicken. I used Zatarain's "Chicken Fry Mix" (New Orleans Style Hot & Spicy). It came out fantastic. Thanks for the recipe. Will do it again.
Wearing SEC gear while making fried chicken wasn't lost on me Jeffrey! Always enjoy your videos; this is the first time I've literally wanted to come over and steal your meal ;) As always thanks for creating/sharing....You and Richard stay safe up there in NYC.
Thanks for you recipes! My wife and I love watching your videos! For this recipe I've added a little more pepper and some white pepper too. It was a hit with the family though! Great Channel :)
What I like about this...is (And the Pro's never do this) Try to make the process simple and use ingredients that are inexpensive...easy to find...and easy to use. readily available. I just watched a Lady on the other channel that made "Carnita's" and she was Toasting all these exotic spices...then crushing them in a molcajete and on and on. Kudos sir for doing what professionals cant seem to do.
That Tony C Seasoning has sugar in it. Back in the day Homemade Fried Chicken was a Sunday Ritual in my home. Use to brine 2 chickens in Butter Milk. The Colder the chicken the crispier the chicken
a friend of mine puts his dredged/floured chicken pieces in the fridge overnight and the next day the flour has soaked up some of the moisture and has gotten tacky. then he dredges it a second time and fries it right up and people love it!
Jeff, my mouth was watering watching this video! What brand and model is the fryer you were using to fry the chicken? I definitely want to purchase one just like it. Love you and your videos! You are one handsome man! Your recipes are to die for, every one of them. Keep them coming and stay safe and well. 💖💟
Wow, $1.79/pound?!!? I need to move to NY. Local, organic chicken on the other coast of the US is about $4-5/pound. This looks amazing, btw. Love the brine idea. Another thought, though: my mum actually pressure-cooked chicken before frying it. The trick is to pressure cook until it's just about done but before it falls off the bone, so that when you fry it, it's juicy, cooked all the way to the bone as it should be, and delish.
Been frying chicken this way (hadn't done the brining, and love that) for 30 years. You CAN SAVE the flour mix if you simply store it in the freezer. I keep all my dredging flour mix in the fryer permanently, adding flour and flavorings whenever I take it out, like sour dough starter. Because you end up depleting it some of the time, it gets completely replaced from time to time.
My grandmother had eleven children. We all met there each Sunday until she went home. This was usually about 35-50 people each Sunday. We all brought plenty to go with the chicken she made. The absolute best bite of chicken is the flat, crunchy bite that was made by that magic cast iron skillet.
Where did you get the fryer? I would like to buy one, it looks easy to use. BTW love all your vids. You got me to buy a pressure cooker and the air fryer lid.
Thank you so much Jeffrey for this AWESOME recipe!!...Made it tonight and couldn’t believe the flavor, and the most juiciest I’ve ever tasted!. Can’t wait for 4/17 for my pre-ordered book to arrive. God bless you guys and be safe!!
luvisunik thrilled you enjoyed it!
Thanks for letting us know your review!! I brined (is that a word) the chicken tonight to fry tomorrow for the first time ever!!! So I am glad it is easy and apparently delicious ❤🍗
Lacey Ferrel Hi Lacey, yes, Its worth “brining” beforehand because it fry’s up the juiciest with the locked in flavors..I’m glad you tried it as well as I’m definitely going for my second batch in a few days..LOL!..Happy cooking and stay safe!!
i have all the ingredients sitting on the counter and Im ready to brine the chicken but I'm scared too. Ive read some comments where they said the chicken was so salty they had to throw it in the trash. I find it hard to believe Jeffrey would conceive such a recipe. Any thoughts from those who have tried it so far please?
Chicken looks good and yummy
I use a iron skillet to fry my chicken
The left over flour is used to make chicken gravy to use over mashed potatoes
Great idea - thanks for sharing.
and cast iron gets the oil up to temp faster than what he said. 10 mins and you're ready to fry.
Just like Momma did.
Tyrone Dunigan the best southern fried chicken it’s the only way to do chicken
Definitely. Chicken gravy is the best. I love it over biscuits.
A little hint: sometimes when you drain your chicken on paper towels, the bottom will get soggy. If you drain on a rack it will stay crisp all the way around.
True that!
No tru dat
@Rainbow Rover That's why the rack is placed on top of the part towels.
I took your advice and put the chicken on a rack. Thank you
To each his own, but all great chefs and restaurants drain their fried chicken on racks, and I have never had greasy chicken using that method. As mentioned above, put paper towels under the rack.
Finally, my mom made the best fried chicken. I just never could make like hers. It was so moist. Now I'll use your recipe. You have not steered me wrong on any of your recipes. At 64, I'm learning to use more types of seasonings and not fearful of how it will taste. Thank you for the videos.
works great. i love that it has stainless steal pot inside th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Hint: to keep the chicken hot and crispy while making other batches, preheat your oven to 250 and put the cooked chicken in there until ready to serve.
Exactly what my question was! :)
I just learned that placing the finished chicken on a wire cooling rack (as opposed to paper towels) maintains even crispness. Better than letting the chicken sit on oil soaked paper towels.
@@poughquagpops3379 Yes. if you are making a small batch so you don't have pieces sitting while the second batch cooks then all you need is a pan with a wire rack and some paper towels under the rack for the drips. the towels or parchment paper make clean up easier.
Thank you for the tip.. It Really Made A Difference..
I CANNOT THANK YOU ENOUGH!!! This recipe is so good I am eating as I type
The sound of the bite was the best payoff from a cooking video ever. 👍🏽😋 🍗
Here's something I found works best when deep frying, put your basket in the oil, then put your meat (Chicken) into the oil and use the basket to lift it out, and you won't get that batter or coating stuck to the bottom of the basket, plus it allows the meat to float more freely in the oil. Just an observation. Oh yeah, Walmart sells 10 pound bags of Chicken Quarters (Legs and Tights, skin on ) for about $6 a bag, if you are interested.
if you have an Aldis close to you, they have the Chicken Quarters for 4.99 for 10 pounds. I love the quality because it doesn't take as long as Walmart chicken to wash and clean, no pin feathers and fine hair. Just a side-note also, I agree with you, I also let my chicken "float" in the oil. It also makes for an easier clean up because not much is stuck to the basket!!!!
I discovered this too. I think it's basically having a hot surface just like having a hot skillet. As my deep fryer is heating up I just leave the basket in there so it's hot as well. Bring it up to put the food in and lower it back down again. Food doesn't stick and starts to float after a while.
Once again, you remind me why I keep coming back to your channel, Jeff! This looks wonderful, and I'll put it on the menu for my family. Thank you !!!
Jeff, I've made a few of your recipes so far and they've all turned out great. This one is slightly intimidating to me, but I've had great "luck" with your advice so far ('m going to do this with a Dutch Oven). I was one of those people intimidated by my Instant Pot ( a feature of your channel) and didn't bother using it for maybe a year. You've made it easy for me to understand how that device works; now that so many are hurting for money, and the shelves are becoming more bare, you also make it easier for me as a SNAP recipient and someone who's trying to keep my electric bills low. You've also given me lots of great ideas for my improv cooking that also turned out well while feeding my body and soul. I really appreciate your knowledge, and I also enjoy your enthusiasm, good vibes, and friendly face. I feel sorry for people who love to eat but don't love to cook. The process is part of the joy, and when we can simplify the process, we can multiply the enjoyment and maximize our time (and budget)! I look forward to getting your cookbook. :-) Cheers from DC.
Made these and my boys knocked me out the way to get more ☺️ thanks again
I have used a bunch of your recipes and they are a big hit. Just got your book. This fried chicken is by far the best I have ever had.
Love the way u get right to the point! Looks mouth watering!
Made fried chicken yesterday! The kids ate every piece. They already requested it for next week. That deep fryer is everything. Easy to clean too. My daughter bought it for me off of Amazon.
You and Richard make me want to cook some now! The crunch, the glistening meat, it looks and sounds as good as I'm sure it tastes.
I made this for my family tonight. It was very good and everyone enjoyed it. It cooked just like the video. Very crispy and juicy. The only change I would make for next time is to dial back the pickle juice in the brine. It was a bit strong for my taste but that's just a personal opinion. I would advise anyone to make this and make modifications to the receipe to suit your tastes. I will definitely make this again. Thanks for the great recipe and video!
Your recipes have literally stepped up my cooking game. My kids would call me Mrs. Flax from the movie Mermaids, because my cooking was compared frequently to Chers. They love your spicy sausage lemon linguini, The zuppa toscana soup , and the sausage bread, and aoy vey lets not forget the pillow latkes which are so great they request those almost every weekend. I'm going to start brining the chicken legs today. No more Mrs. Polka Flax for me. Thank you for all these great recipes and making it so easy.
Your videos are the best! Always turns out perfect!! I've shared your channel with SO many people and they all agree! Thank you so much...cant wait to try this fried chicken recipe!
I will definitely try this for our fried food Friday meal next week. I don't fry at such a high temp though. I find that frying at 325 deg for 8 min resting for 1min then dropping them back in for an additional 8min (thighs and drums) gives the most tender and crispy fried chicken. Just thought i'd share.
I have my chicken in the brine stage right now. I did everything you said EXCEPT I bought ½ gallon of buttermilk. My husband says there’s nothing better than buttermilk fried chicken so I did it. REALLY looking forward to tomorrow evening when I make this. I might double dip it in the flour, back in the brine and then another go in the flour mixture. Can’t wait ! I’ll let you know how it comes out ! *grin*. Thanks so much ! LOVE your recipes !
My Mom made the best friend chicken in the world...iron skillet, flour, oil, salt and pepper💜 I've never brined chicken or used a deep fryer...but, now I want to so very badly🤣 Can't wait for my cookbook to arrive! So many delicious recipes to try!!!
I can´t believe how easy this recipe is. Thank you so much!
My pleasure!
Going to try this tomorrow with some green beans & mashed potatoes!! Thank you so much for the recipe!!
Wow, I was looking for a really good fried chicken recipe this week and look what you did! TYVM 😁. And I just ordered your cookbook and can't wait til it gets here! Hurry up April 16th 😁 stay safe and healthy out there everyone!
Jeffrey, as usual GREAT RECIPE, GREAT COOKING SKILLS!!!
I have never tried that kind of brine...IT WILL BE USED SOMETIME THIS WEEK!!!
I love that Richard is PROUDLY representing the great state of Alabama.
Much love from Mobile Alabama.
You called it, again, Jeff! Quite a winner! Did the drumsticks too. Started deep frying 4 drumsicks but realized this method was taking way too long between batches (to keep at temp) when I decided to change to the oven method. I did use the remaining flour for deep-fried (home-made) kosher dill pickles. Found breadcrumb stuffing with herbs which I ground up to a fine powder and added nutritional yeast (for an added nutty & cheesy flavor), which I rolled the remaining drumsticks in and backed @ 400°F (for a total of 1-hour). Kick-butt-chicken! Just received your cookbook too (thanks, Sis)!
I tried the pressure cooker for 18mins and it was the best fried chicken that I had ever ate and I cannot wait to buy more chicken tomorrow!! The pressure cooker makes it fluffy and almost a baked taste but it is amazing!!
If you don't want to use all that oil I may have an alternative. I don't have an air fryer but I've done this with chicken wings before so I see no reason why it wouldn't work with larger pieces of chicken. Use at least one teaspoon of baking powder to each cup of flour added. Many Asian restaurants use baking powder to make their battered dishes EXTRA crispy. Mind you they still deep-fry I believe. Then bake in the oven at the temps you normally would for the correct amount of time. And ALWAYS test with a meat thermometer to ensure the chicken is cooked enough. I've made wings this way several times and they always come out super crispy. I've never brined the chicken before though so I'll definitely be giving that a try. Thanks for the brine and coating recipe Jeff. Looks fantastic!!
I am literally drooling right now after watching your video. I can't wait to try making it on my own. I am so looking forward to receiving your recipe book. Congratulations on your new book and hope there are many more to come.
I watched this a long time ago and have NEVER made my fried chicken any other way! This is a great recipe and should be followed exactly… no substitutions! I renamed the recipe to Damn Good Fried Chicken! Thanks for sharing!!!
Please please please Jeff, you have to tell me (1) how you dispose of the used oil, and (2) how you get your fryer so clean.
I was just wondering the same thing.
This was such a fun video! I love your enthusiasm for this chicken Jeffrey, it looks amazing! Will definitely give this recipe a try, thank you!
Totally awesome!
Thank you again job well done.
I love fried chicken and made it a few times. It always turned out so-so. Nothing to write home about. Anyway, I followed your brining and "crisping potion" to the letter and chicken turned out absolutely amazing! I also did some chicken tenders with the drumsticks and it was unanimous we preferred them better! I know you don't get that "crunch" due to lack of skin but the flavor and juiciness is oh so amazing! Thank you so much for the recipe and it's a keeper for sure!!
This looks amazing. I’ll have to try it. I didn’t think the flour would stick without egg but you proved me wrong.
Excellent recipe and method. I'd just like to add that after dredging your chicken you should let it sit so that the chicken is at room temperature before frying so that your oil doesn't get too cold while frying. Letting it sit also ensures that the flour solidifies to the chicken so that it doesn't fall off during frying. Also, adding a quarter cup of cornstarch to your dredging flour will cause your chicken to be extra crispy.
We can’t wait to try your delicious recipe. I wish my dad were still here because he would love it. My dad love fried chicken, on vacation once he ordered it for breakfast. Thank you.
I remember when you used to actually use the Instant Pot for your videos. I'm kidding, I'm not that salty. Keep putting out delicious videos.
The beauty of this type of fryer is that it automatically reheats as the temp goes down when the goods hit the oil!
I just love this recipe... I have made some adjustments to the brine and batter to match my family's tastes but everyone loves it.
Brining makes the bird so delicious. I do our turkey for thanksgiving. Making my mouth water.
Tony Chachere’s is essential in Southern Fried Chicken!!! I’d add more Cayenne only because I like my chicken spicy! Yasssss!
I'm from the south and never ever heard of brining like this but this chicken on this video looks to good to ignore!!n will definitely try this.
nice video, but a couple of suggestions, you want to lower the basket and drop the chicken in, one piece at a time, it helps with preventing the chicken from sticking to the basket.
You also may want to let the batter "sit" on the chicken for awhile BEFORE putting into the oil, helps the batter stick while frying
William Weathersby you are so right😊
My only grandmother memory was her making fried chicken for us "young'ins". Oh so good. She used her pressure cooker under pressure. I think this is how KFC does it as well. Please look into this and see if instant pot can pressure cook fried chicken as well. Thanks for the Sunday morning delicious start to my day.
Love the shirts, War Eagle from an Auburn graduate! I absolutely love the recipe. I have some legs and thighs that I was going to cook today, I need to mix up some brine! Thanks.
Looks amazing. Will attempt this. Thanks for sharing.
I have that same exact fryer, so easy to use. Definitely going to try this chicken recipe!
I never brined my chicken before this is a must try. I also use the exact same seasonings minus black pepper. I use more Tony's and cayenne, but everything else 😍
That 🍗is What I Call Crunchtastic!!!! WOW can't wait to make this.
Hi Jeffery.i watck all you videos.And I save your reciipes..I going to make your fry chicken for Sunday dinner. And.when I get my curved back up I'm going to try the instant pot again..and make your ribs recipes...they look so good..thank you for sharing.
@Pressure Luck Cooking, I did everything you suggested to prepare the chicken. The only thing I did differently was my breading on the chicken. I used Zatarain's "Chicken Fry Mix" (New Orleans Style Hot & Spicy). It came out fantastic. Thanks for the recipe. Will do it again.
It looks so good. I'm not a fan of chicken but for sure I'm trying this. And you sold me just watching you eat it!
I tried this recipe and it turned out amazing. Thank you.
Wearing SEC gear while making fried chicken wasn't lost on me Jeffrey! Always enjoy your videos; this is the first time I've literally wanted to come over and steal your meal ;) As always thanks for creating/sharing....You and Richard stay safe up there in NYC.
This is the best! Thank you
Thanks for you recipes! My wife and I love watching your videos! For this recipe I've added a little more pepper and some white pepper too. It was a hit with the family though! Great Channel :)
Classic upscale Southern picnic: cold fried chicken and a chilled bottle of Dom Perignon.
Got my new “Step-By-Step” book today. Thanks Jeffrey for the recipes!
As a single Dad You make it so easy for me to Cook for my little girl… God Bless To You Both…
That was awesome, right now I'm in the process of designing a fried chicken seasoning spice to sell in retail stores.
Thank you. Thank you. Thank you. Thank you. I’m literally watching it. Taking notes. Making this tomorrow. What the hell else do I gotta do?!
I could seriously eat fried chicken for breakfast!! Looks wonderful!!
I’ve eaten fried chicken for breakfast a lot of times. It isn’t terrible!
I eat it for breakfast, sprinkled with lemon pepper.
I actually am eating fried chicken for breakfast while watching this.
Now you see why we love it!! I said it so you wouldn't have to. 🤷🏾♂️🤣🤣
Mate, that looks amazing! I am a fried chicken connoisseur - your recipe is very similar to mine. I am going to give yours a go.
Wow im going to try this ...thanks man Your the best !
EASILY your best recipe, imo; it works every time.
I've made this like 5 times ! Unbelievably delicious
I’m so glad you enjoy! Definitely a recipe I’m very proud of!
@@PressureLuck I was looking for a kfc copycat but I like this better ! Thank you so much
What I like about this...is (And the Pro's never do this) Try to make the process simple and use ingredients that are inexpensive...easy to find...and easy to use. readily available.
I just watched a Lady on the other channel that made "Carnita's" and she was Toasting all these exotic spices...then crushing them in a molcajete and on and on. Kudos sir for doing what professionals cant seem to do.
Thank you. I will try the water brine next time when I get to frying another batch.
Your enthusiasm is contagious.
Love it!!!
👍❤
Oh, it looks so good. I gots to get me a deep fryer and try this! Thank u!
Omg, you made me jealous, looks amazing and delicious!!
I've been eating plant based for a while but now I really want some fried chicken! Looks so good
That Tony C Seasoning has sugar in it. Back in the day Homemade Fried Chicken was a Sunday Ritual in my home. Use to brine 2 chickens in Butter Milk. The Colder the chicken the crispier the chicken
That looked and sounded delicious. Gonna have to try this one. Thanks for sharing.
Got mine sitting in the brine right now, but I subbed the Cayenne with paprika . Can't wait to try it
Until you showed the fryer, I was wondering how you were going to fry using the Instant Pot. Tricked me!
Me too, I thought it was in the instant pot with the fryers lid!
This was my EXACT thoughts!!
Me too!!! I say the fryer and instantly felt tricked
You do know Instant pot has several air fryers, don't you?
Cheryl Singleton We do.. he usually is doing only Instapot recipes..
I LOVE THAT YOU WENT STRAIGHT FROM THE BRINE TO THE FLOUR MOST PPL WOULD WASH AWAY THE BRINE THEN FLOUR
I just made the fried chicken and it came out so good! Thanks
Thank you for sharing, I can't wait to try it. I love you passion for great food! Keep these videos coming :)
a friend of mine puts his dredged/floured chicken pieces in the fridge overnight and the next day the flour has soaked up some of the moisture and has gotten tacky. then he dredges it a second time and fries it right up and people love it!
Jeff, my mouth was watering watching this video! What brand and model is the fryer you were using to fry the chicken? I definitely want to purchase one just like it. Love you and your videos! You are one handsome man! Your recipes are to die for, every one of them. Keep them coming and stay safe and well. 💖💟
YUM!!!!!! I love a good fried chicken!! Thanks Jeff!
Chicken is in the brine and making this tonight. It's been way too long. I can't wait!!!
I hope you loved it!
I did. It was fantastic! Thank you.
Wow, $1.79/pound?!!? I need to move to NY. Local, organic chicken on the other coast of the US is about $4-5/pound.
This looks amazing, btw. Love the brine idea.
Another thought, though: my mum actually pressure-cooked chicken before frying it. The trick is to pressure cook until it's just about done but before it falls off the bone, so that when you fry it, it's juicy, cooked all the way to the bone as it should be, and delish.
Thank you for this recipe. I can't wait to try it.
I wonder if I can use my air fryer for frying the chicken... definitely might try it!
Maybe the key word "fryer" might be a clue...
You can some crushed corn or frosted flakes in the flour roll tide roll
My mouth is watering watching this video!
Mouth is watering. What do you do with your used frying oil?
Paul Milana canola!
Been frying chicken this way (hadn't done the brining, and love that) for 30 years. You CAN SAVE the flour mix if you simply store it in the freezer. I keep all my dredging flour mix in the fryer permanently, adding flour and flavorings whenever I take it out, like sour dough starter. Because you end up depleting it some of the time, it gets completely replaced from time to time.
just because of you! i gave up my power pressure xl for the instant pot with the air fryer! oh before kmart went under i did buy a fryer!
I will forever brine chicken from now on, thanks
My grandmother had eleven children. We all met there each Sunday until she went home. This was usually about 35-50 people each Sunday. We all brought plenty to go with the chicken she made. The absolute best bite of chicken is the flat, crunchy bite that was made by that magic cast iron skillet.
Forgot to mention, Mom was the only girl of eleven kids.
Hi Jeff, it looks amazing! How do you keep the chicken hot while you cook in batches?
Jeff awesome video you had my mouth watering. Your fried chicken looks amazing!
Where did you get the fryer? I would like to buy one, it looks easy to use. BTW love all your vids. You got me to buy a pressure cooker and the air fryer lid.
I'll Definitely will be trying this. Thanks.
I like this guy's enthusiasm for fried chicken