How to make Fried Chicken~With Chef Frank
ฝัง
- เผยแพร่เมื่อ 14 พ.ค. 2020
- People are passionate about fried chicken and I realize this might not be everyones idea of how fried chicken is made. I have been making it this way for years and it is delicious. This method makes a super juicy interior with a crunchy exterior. Hope you enjoy.
serves 4-6
3-4# boneless chicken thighs with the skin on cut in 3-4 ounce portions
4 cups buttermilk
2 cloves garlic, chopped
hot sauce to taste
salt
black pepper
5- 6cups all purpose flour
oil for frying
Mix buttermilk, garlic, salt, hot sauce, black pepper in a bowl or large measuring cup. Taste for seasoning, then pour over the chicken. Let marinate in the fridge for at least 6 hours or overnight.
put flour in a large bowl, season with salt & black pepper. Remove the chicken one piece at a time and let drain a little then toss in the flour. Save the leftover flour. Lay the floured chicken on a rack and refrigerate for about 1/2 hour. Heat your oil in a large skillet to about 375 degrees F. toss the chicken pieces back into the reserved flour and coat well. Fry chicken pieces 3-4 at a time for 8-10 minutes (note:cooking time may vary if you have smaller or larger thighs or have a larger pot of oil). Remove and drain on paper towels. Serve.
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Production: Karen Proto
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This guy is pretty good at cooking i think he should be a chef of institute culinary education
For 20 years
@@definitelynosebreather not just 20 make it higher like 24
He should be feature in a food magazine show YT channel where he cooks along with a cool laughing guy, and nerdy like broke college student that looks like Victoria Pendergrast
Man when I saw this comment I thought someone's gonna get wooshed but this is pretty good
He said he got this recipe from a sous chef named "Victoria"... Could it be?!?!??!
This guy kind of looks like frank from the institute of culinary education
Yeah, he also kind of looks like the level 3 chef from Epicurious...
HAHAHA, pho king! We've got a restaurant in GA called that! Very clever! Also, theres pho que. I call my personal recipe "cluster pho" because of how horrible it came out on my first couple of attempts
When frank salted the ocean he went a little heavy but still nice
Ofc no, he wanted the ocean to be a little on the salty side.
He was trying to wet brine all the fish in there.......
Hey Frank!
I'm comming from Epicurious!
You're the best level 3 chef!!!!😀😀😀😀
Thanks Frank!
When he fries the chicken, HE controls the salt.
I’m mad he didn’t use Franks red hot
Beck Johnson it tastes like arse , In the uk it’s probably the worst hot sauce must be an American thing
@@cheesybellend6842 I'm a hot sauce junkie, I have over 30 different bottles of hot sauce in my fridge right now ranging from super mild to melt your face off Carolina Reaper stuff. Even with all that, I always keep a bottle of Frank's Red Hot in there. It's such a good sauce, particularly for making hot wings, but it's just a nice, versatile flavor profile.
Dan Belcher it’s strange I’m a big hot sauce fan and I just don’t see what the hype is around it but it’s very popular so I guess it’s just me 😂
@@cheesybellend6842 its not good by itself, its just good in stuff.
King Rodney what are you talking about? Franks is so amazing
This guy cooks like he’s been cooking at the Institute of Culinary Education for 20 years
Hmm seems like hes been there longer maybe 24?
Evan Lee r/wooosh
Otherwise know as ICE
@@HitByAPlane 30
@@niverow9803 I know were joking, but he hasn't been there that long, only 24.
I want someone to love me like Chef Frank loves his fried chicken at the thumbnail.
Hey this is the god who invented food on Epicurious!!
Haha yeah!!😀😀
SOMEONE NEEDS TO TELL FRANK HES SAVING LIVES
THANK YOU
Finally no one takes this guy's ingredients, so he can cook how it's meant to be
Made this today. Best fried chicken I've ever had. Thanks Frank!
Fantastic!
Frank leading off with a disclaimer tells me that he has had a lot of experience with people who are fanatical about their favorite fried chicken recipes. One of the things I love about food is how crazy we can all get when we feel someone is implying that one recipe is better than OUR favorite recipe. Frank's like, "they're ALL good, this is just my version."
Whenever he is preparing the food, he makes it look so delicious. Something about how he looks at the food, I'm definitely making this.
letting the 1st dredge sit to hydrating the flour is a great tip thanks!
Happy to help!
This looks amazing, I love how you added hot sauce to the brine, I am going to have to try that. And I'm so glad you made your own channel ! Always been a big fan since seeing you on Epicurious :D
I love your videos Frank! As others have said, you have a great way of explaining things. I enjoy that you not only explain HOW to do something, but WHY to do something. I've actually used some pointers of yours from your recipes in 4 Levels to really up my burger and bolognese games.
You're a good teacher. I've never been in your class and only know you from TH-cam videos but you break things down and make them feel doable.
The sound it makes when Frank takes a bite made me salivate.
Deboning chicken thighs is one of the best things I ever started doing regularly.
Vegetarian but I give myself one cheat meal every year for fried chicken, gonna use this recipe for this years!
Frank: May we please have a tour of your kitchen? I'd love to know the dimensions and what you have (and don't have) in your kitchen. I'd be really interested in what gadgets are a waste of time and money and what you would actually consider to be worth the space (and money). TIA
Up:)
The 7 downvotes are chickens, they feel offended
Thank you Mr. Frank for teaching your method of cooking to us ❤ I'm a 17 years old aspiring chef from the Philippines and your cooking inspire me so much.
That little bit at the end made my day😂 I am loving these videos!!
don't edit so tight- we want to see the whole process! the dredge, the cook, etc- filming these then speeding them up in post a la binging w/ babish can stretch your videos out to 10 min for that sweet sweet ad revenue and provides us viewers w/ a more cohesive experience (plus not everyone knows the best way to dredge or do other things that might seem simple done off camera etc)
BRAINLESS BABISH THE VINNY STEALER
KL005 ????
This is a very good comment. Frank (and the filming staff because LBR it's not home filming) needs to see this!
I really would have appreciated him showing how he did the flour mix. It may seem obvious to him, but I'm a total newb. How much flour, how much salt, how much pepper?
I really wish he'd have let us see the 6 hours where the chicken sat in the marinade in the fridge
Made this today, wonderful recipe everyone loved it! Thanks for sharing!
Frank these videos are the best! You truly are the best teacher and I was so lucky to be in your class. It was the best time!!!
Maggie Ullman you were a great student. Your class was one of my favorites.
Skin on bone out is my kinda thing. glad theres a chef who agrees with me.
A little late on this video, but THANK YOU! Best fried chicken ever! I have never been able to get a proper crust on my fried chicken, but this time, using your instructions, I was able to. Subbed milk and juice of a whole lemon for buttermilk and let it marinate overnight. I also ran out of flour so mixed in a bit of panko bread crumbs. Came out so good looking nobody believed my pictures that it was home made.
Great recipe. Only thing I would do is add a couple bay leafs to the marinade. Alao, add some corn starch, baking soda and baking powder in to make the crust a little more crunchy.
Lets be real though: anything Frank makes would be fire. Amazing chef
That first bit crunch audio was immaculate
💜LOVE💜 that you share how to get those extra crispy little bits on the exterior of the fried chicken, Chef!
💜LOVE💜 the little dance moves at the end even MORE!!! That's why we keep coming back. 💜💜💜
I’m not from the US, but i surely would like to grab a beer with you some day and eat fried chicken!! Thanks chef Frank😍
When I saw the title I thought "I love Chef Frank but what does he think he's doing trying to teach me, a Southerner, how to cook fried chicken?!" Because I respect you so much, I watched it and actually did learn something! Lol! Letting the first dredge hydrate then dredge a second time. Thanks, Chef Frank! You're the BEST!
Hi from Brazil chef Frank! Here buttermilk isn't something you can buy so easily so usually I use yogurt and lime juice to marinate. And I love extra crispness so I use flour, then egg then panko. Thanks for your recipe!
megapaladin Thanks for sharing, will try
@@maz1319 FIca maravilhoso, vai na fé! Se algum dia vc quiser fazer com buttermilk, vc pode experimentar bater manteiga usando creme de leite fresco, o liquido que sai de subproduto é o buttermilk e vc sai com uma manteiga excelente de brinde.
wow it's my first time hearing this. never used buttermilk since i don't have access. will surely try your suggestion!
I love that you focus on technique and encourage folks to change seasoning based on their preferences. We all have our own thing that is the best thing about cooking! If want to use Frank's RedHot, use that. If you don't have fresh garlic, used powdered. Want to keep it bone in? Do it.
Thanks for this. I sat the brined chicken in the fridge overnight, did the 20 minutes double dredge... it came out delicious.
Wow, chef Frank's very own TH-cam channel. It's a nice find.
Oh I just love me some fried chicken, definitely gonna try this one out
Just followed this method, and they were the best burgers I've ever eaten without a doubt (and I've had a lot of fancy restaurant burgers before). Here are the modifications I made:
Get 90/10 beef, then add in enough smoked bacon fat/grease to bring it to 75/25.
Bake, de-seed, then grind up a mix of dried ancho and chipotle chiles (ratio of 1 ancho per 3 chipotles, 1 serving of that per 2 patties).
Mix up the chilis, beef, and bacon grease, then follow the rest of this recipe in a large cast iron skillet using peanut oil. A key part of smashing the patties is to make sure the edges get thin, that's where a lot of the crispiness and maillard comes from. Also don't forget to salt as he does.
For toppings, I used a thickly sliced tomato and diced claussen pickles.
I DARE YOU TO TRY THIS!!!
This is the first youtube clip I've ever seen with zero downvotes
They're called "dislikes" and they mean nothing. Fuck off back to reddit
You know from that thumbnail that this man loves and cares for his fried chicken
Frank became lvl 2.5 chef in his channel xD
A great thing to do if you can find it and like crispier chicken is replace the flour with potato starch. Unlike flour, it locks in moisture and stays crispy. Flour tends to steam and get soggy so you'd have to eat them quick Also I kinda knew you were using buttermilk before you even said. That's just, or should be, common knowledge.
Omg that crunch when he took a bite !!!!
Frank, cooking food and a funny person. A legend
I shouldn't be watching this at 1 AM. Looks so good.
That crunchy sound.....oh damn!
i like the end 1 2 3 4 5 and wink :)
Happy cooks make the best food 😁
I think Lorenzo gave him some of his spirit energy to do that
This guy invented food
I made this today, was pretty delicious. I put a bit too much salt in it, I think. We don't ever use hot sauce so I didn't have any, I replaced it with powdered paprika and chilli (I could have used more). But the chicken was juicy, the batter was crispy... we're happy with it and I'll do it again !
Here's my two questions for Frank (if you read comments on older videos, that is) :
1) can you make a video where you show how to de-bone chicken ? I bought chicken pieces with no bone because my significant other doesn't want bones, but the pieces had the skin removed. I'd rather buy full chicken thighs (bone and skin), remove the bone and keep the skin. But I wouldn't know how to do that without ruining the structure of the meat.
2) can you make videos with sauce recipes ? I ate my fried chicken with fries and store-bought barbecue sauce, which is tasty but not exactly healthy (tons of sugar, additives I don't understand much about...) and I think making my own sauces would be a great addition to such a recipe.
Thanks !
Ha ha ha ha ha... Frank doing solo! Love it!
Love it, chef!
Glorious. Thank you
Frank, Will you do your lasagna recipe soon? I recreated what I could from the 4-Levels video and it was by far the best lasagna I have ever had. I would love to get the additional details that I may be missing.
I didn't know chef Frank have his own channel 😁 love it! This is also my first time seeing a youtube video with no dislike. Yeah, everyone loves chef Frank! ❤
This is what I was waiting for!!! Thanks Frank for making your channel for us!!! I'm going to watch every single show!! you are the creator of food! :) greetings from Argentina!
Frank is a blessing from the heavens
I love crispy nubs!!
Frank tha God has a TH-cam Cannel! This just made a good day even better!
🥰🥰🥰
I really love your personality and the food you make always looks delicious! Fried chicken is one of my favorites and will definitely try it 😄
I see Frank, I instantly subscribe
Level 3 right there
Good video. However, so many TH-camrs forget that these videos go everywhere in the world. The reason that I am writing this is that buttermilk is not available in many countries in the world. The cooks always say just mix regular milk with lemon juice or vinegar. However, that is not buttermilk is called sour milk but it is not the same as buttermilk as you mentioned. It was good that you mentioned this as opposed to others that say that sour milk is the same thing. I like your procedures and care with cleanliness especially when dealing with protein.
Hottest chef on TH-cam.
0 dislikes frank proves he is the best yet again keep it up
The best part about deboning chicken for frying is you can deep fry in a pan as they'll flatten without the bone, while two batches of fried chicken can be added to one whole stewing chicken that you can make ramen broth with.
after watching Frank on epicurious at home and seeing his sense of humour and kindness, I am happy to be here and subscribe. YAY! i might even start to cook
Thighs are soooo juicy when fried! Definetely prefer dark meat to white. Honestly though Japanese Kaarage style chicken delicious.
"definately a little more salt." Tosses in two handfuls. I love it.
that crunch holy molly
Thank you Chef 👩🏼🍳
Omg that wink, this deserves a like!
great work frank!! cheers from South America!
Perfect videos to watch after 2:00 am
Was watching 3 chef levels of fried chicken and this was recommended, never subbed faster
Frank, you're awesome
You are an instructor at ICE in New York right? What are you an instructor for?
@Dead Raver And don't forget to mention that he invented food :)
Director of Culinary Operation I believe
I didn't know he was an instructor for Immigration and Customs Enforcement.
Awesome video Frank!
Awesome vid !
Dredging two times allowing the flour to absorb some moisture is something I never thought of! I usually drizzle about 5 Tbsp of the buttermilk brine on the flour to get those clumps when I dredge the chicken, I will try this next time. Thank you! 🙂
You used Texas Pete, you already got a sub. You're the best!!
FRANK U ARE A CULINARY GOD HAHAHA love your videos. :)
He's so pure dude
Frank, great video. I’m trying mine with Old Bay hot sauce.
Looks fantastic thanks chef 🙌🏻😍
killer vid. gonna try this
I LOVE YOUR CHANNEL
LEGEND
He looks so happy here 😊
hi chef! so happy you have your own channel
Nice content again from the man who invented food gotta try this one
I just found out that you have a youtube channel! I'm so glad I did because I really enjoy watching you cook, it inspires me a lot because I like to cook for my family and friends. Keep going, Frank! I'm looking forward to watch more videos of you, greetings from Peru! 🥰🥰👏👏
Fab! Just realized you have your own channel. Awesome stuff!
Nice chicken. I am Cajun and we use mustard.
nice this is very helpful tbh! ty!
How long did it take to raise the chicken?
OMG this chicken looks so tasty,its like some KFC but much much better
I was relieved when I knew that Chef Frank used more than just salt and pepper to season his chicken, even on a basic level of cooking. hahaha.