Not a fact, but you made it fun. Frank's recipe just might get me to try making fried chicken again. Last time was a schmozzle, someone else's shallow fry fried chicken. Never again.
“Chef Frank, we need a fried chicken video” “Perfect! Let me start raising my chickens in my hand built coops fed only with grain I planted and grew with sunlight that I harnessed and keep in jars” LOVE YOU CHEF FRANK! Never change!
I remember watching Chef Frank's early video on Epicurious and remember him being rather stern and monotonous. Thesedays he's much more talkative and warm. One thing never change is how informative and methodical he is, yet, his cooking is very approachable.
I'm a huge fan of Chef Proto and can watch him forever. Love that tip with the mustard powder! I shall try it. I use spicy paprika instead of hot sauce for my marinade.
Last week I tried making fried chicken, it was a hit and miss on several things. But after watching this video I"m excited to put it all together tomorrow. Thanks for making the process even clearer. I LOOOOOVE Fried Chicken.
I love chef frank and even with this basic recipe you should add the same seasoning you put in the marinade in the flour as well add msg to it and sprinkle a little salt when it comes out the oil but everyone knows the dark meat is better
@@Brandywine92 yea that's BS - that's like saying donut shops add sugar to their product to make it addictive. MSG is to umami what salt is to salty, just more input to your taste buds. And it's actually healthier than salt and obiously sugar
This was the best crust on my fried chicken ever. Surprisingly, I came here AFTER already making my brine, and it was spot on to yours: buttermilk and hot sauce and seasoning. Thanks for the great dredging tip!
He did an amazing job here. The only thing I think he could’ve improved is taking a little bit of the leftover buttermilk brine (1/8 cup) and lightly drizzled that into the dredge mix so there were more craggly bits. But that’s just me.
Something Ethan Cheblowski discovered is that wet chicken = dredge/batter that can't hold. *dry out the chicken beforehand* with paper towels, salt, and a little fridge time and the fried bits will hold on, tight.
Could you please put a written recipe for the brine? Also, amounts of dry ingredients for the dredge? First time I have actually wanted to make fried chicken after watching this, but a bit difficult to try and go back and write down amounts so I can try. Thank you Chef Frank.
I love this video! I brine the chicken THEN soak it in butter milk. Doing them together saves so much time. Also I love the combo of flavors. I think I’d add different spices (like paprika) in the flour mix. Also I never thought about double dredging but that makes SO MUCH sense. Also I love that you deep fried it in a shallow cast iron pan. That saves a lot of oil!
Lovely video as usual, one ask please: when a temp or measurement is mentioned can you add a caption with metric equivalents? No idea what temps in F are and it really breaks a flow to have to pause and convert :(
@6:18 I have only a minor disagreement here. In some rare cases water can get super heated to above boiling and then flash into steam. If you have a pan of oil that seems like it should be way hot enough to boil water out of food be careful. Frying in new grapeseed oil has given very unexpected results a few times.
This is how I make mine, though my crust is always bland...so I guess I'm not adding enough salt there. I'll try a lot more, like a Frank amount more, next time and see if it improves.
8 minutes for chicken seems to short for me. The coating looks too brown for a short time. Could it be the Oil was Too Hot? Anyway I saved the clip & curious about trying it just the same. 👍
Okay, I was able to figure out that he used 4 cups (1qt) of buttermilk and 1/4 cup of hot sauce, but how much garlic powder, mustard powder, and salt? I tried eyeballing it and I think I used way too much...
Dumb question… how does the brine make it more juicy? When I smoke salmon, I use a brine on the fish to pull the moisture out of it before smoking. Guess I’m just a little confused on if brines pull moisture out of meat or make it more moist
Juicyness and tenderness is what a brine is for. You don't pull moisture out by brining, you infuse moisture and seasoning IN. The meat soaks up the brine in its own way which leads to a juicier and more tender piece of meat.
Interesting fried chicken recipe. I'm assuming the hot sauce is what tenderizes the meat. I tried it with pickle juice and it turned out fantastic. Personally I prefer a thinner crust that's easier to chew.
I usually just whip up eggs, and then a really well seasoned bowl of flour mixture. Just the traditional way works well enough, most of the time, but I decided to try this way. I'm sure it's just me, but it turned out awful. Breading fell off with the slightest touch of a fork, and it was hard like frickin tree bark. 😂 Flavor is fine, but yeahhhh I'll just stick to my triple-dipped method.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
It's always a great day when Frank is cooking
His restaurant quality pork chop vid takes the chop to another level! I'm keen to see what else he's got.
That is the nicest thing I've ever heard anyone say on any platform😊
Fun fact : this chicken willfully gave its life when it found out that Frank was doing the cooking.
is that a compliment or an insult? I can't tell
@@reinkengen5237 Compliment. Frank is an artist and a genius!
Not a fact, but you made it fun. Frank's recipe just might get me to try making fried chicken again. Last time was a schmozzle, someone else's shallow fry fried chicken. Never again.
Wow really? Thats amazing
Cool story bro.
Fun Fact: your mom is a hole.
Thanks for an excellent fried chicken recipe that avoids double frying! Finally something for real people
Where the f is the recip
@@kevcole3333 just watch the video and write down what he says. This is more of a technique than a recipe. There's a lot of room for interpretation.
If you want burnt chicken exterior!! 😂
“Chef Frank, we need a fried chicken video”
“Perfect! Let me start raising my chickens in my hand built coops fed only with grain I planted and grew with sunlight that I harnessed and keep in jars”
LOVE YOU CHEF FRANK! Never change!
LMAO this is a basic AF fried chicken recipe that barely takes any time.
Yum! ❤ I add in a little marjoram to my flour mixture with a couple other things. My great grandma’s cast iron is calling me to fry some up!
@@babyhuey6342 If you watch the older videos you will get the joke 😂
I remember watching Chef Frank's early video on Epicurious and remember him being rather stern and monotonous. Thesedays he's much more talkative and warm. One thing never change is how informative and methodical he is, yet, his cooking is very approachable.
I love your comment. Also I believe he’s a genius tbh, he just has that vibe to him that he knows exactly what the heck he’s doing
I'm a huge fan of Chef Proto and can watch him forever. Love that tip with the mustard powder! I shall try it. I use spicy paprika instead of hot sauce for my marinade.
This might be the most important recipe presented on youtube in a generation.
Frank's 101 videos are always fun and informative... Keep 'em comin'.
How did it go?
Reminds me of my granny’s fried chicken in the cast iron! Beautiful 🥲
Last week I tried making fried chicken, it was a hit and miss on several things. But after watching this video I"m excited to put it all together tomorrow.
Thanks for making the process even clearer. I LOOOOOVE Fried Chicken.
I will have to go through the video several times to get the whole recipe. Looks awesome. Haven't fried chicken in years.
I literally thought about making fried chicken yesterday and you guys made a whole episode for me?? Thank you!!
Yall had me in a chokehold during the pandemic
Kinky
me: lets see this recipe im hungry
Frank: so youll be able to eat this in 3 days maybe
I love chef frank and even with this basic recipe you should add the same seasoning you put in the marinade in the flour as well add msg to it and sprinkle a little salt when it comes out the oil but everyone knows the dark meat is better
Why would you add msg to your own food. I thought that was for restaurants/takeaways to hook their victims. Can't stand it personally
@@Brandywine92 yea that's BS - that's like saying donut shops add sugar to their product to make it addictive. MSG is to umami what salt is to salty, just more input to your taste buds. And it's actually healthier than salt and obiously sugar
@@Brandywine92 Tomatoes and Mushroom also contains it btw
This guy does not miss! I have made every recipe of his on here, every single one chefs kiss 😘👌
"It's fried chicken....I love fried chicken!"
YES!!!! Thanks for the great video Chef Frank!!!!
Thanks chef Frank. Pure gold!
This was the best crust on my fried chicken ever. Surprisingly, I came here AFTER already making my brine, and it was spot on to yours: buttermilk and hot sauce and seasoning. Thanks for the great dredging tip!
Chef Proto...the perfect name for the foremost chicken fryer out there.
Another fun fact: Chef Frank doesn't read cook books. He stares them down until they give up the information he wants.
He did an amazing job here. The only thing I think he could’ve improved is taking a little bit of the leftover buttermilk brine (1/8 cup) and lightly drizzled that into the dredge mix so there were more craggly bits. But that’s just me.
I appreciate you explaining things Frank. It helps somehow.
Ty
Frank posts a video, I watch it. Simple as that.
So simple to understand I always pay attention on on infor before I do the steps I give two thumbs up. 😊😊😊😊😊😊😊😊.
I love adding potato starch, corn starch & rice flour to my flour.
Something Ethan Cheblowski discovered is that wet chicken = dredge/batter that can't hold. *dry out the chicken beforehand* with paper towels, salt, and a little fridge time and the fried bits will hold on, tight.
I'm absolutely positive Ethan wasn't the first person to discover that.
Don't forget to let the oil get back up to temp between batches.
Could you please put a written recipe for the brine? Also, amounts of dry ingredients for the dredge? First time I have actually wanted to make fried chicken after watching this, but a bit difficult to try and go back and write down amounts so I can try. Thank you Chef Frank.
I try all your recipes and like a real geek I am super excited to try this one on Saturday...plz do more vids cuz we love them.
Nothing better than Chef Frank and fried chicken!!!
As a southerner, I fully endorse this method. I’ll definitely try this recipe. 👍
There’s a place in town that debones their chicken before frying. I love it. Turns out very well.
I love this video! I brine the chicken THEN soak it in butter milk. Doing them together saves so much time. Also I love the combo of flavors. I think I’d add different spices (like paprika) in the flour mix. Also I never thought about double dredging but that makes SO MUCH sense. Also I love that you deep fried it in a shallow cast iron pan. That saves a lot of oil!
its a a little brown, some people might say its burnt, but for a single frying technique for me that is perfect
I actually didn’t know that wet parts of the breaded chicken would burn if not dredged again, my fried chicken coating would always burn because of it
“Yes Frank” we all said in unison
Stellar. I normally buy boneless chicken thighs anyway as they as so forgiving on the BBQ. I can do this one... thanks.
"Chicken needs to brine for 12 hours!"
°me up at 5am brining chicken°
I love Chef Frank!!!!!
Thanks for sharing this recipe, looks delicious & crispy
Surprised. Usually Proto goes a bit bougie for my means/time contraints. This is completely practical.
I'm gonna make this next week, thanks!
tell me how it goes!:)
How did it go?
It went well thanks guys!
We love Frank!!!
I love the heart-shaped bowls.
😂❤❤❤ That Crunch makes us smiiiiile !!
Wow… I just found him. I’m IN 🙆🏽♀️🙌🏽🙌🏽
Looks amazing! Thx for sharing, I hope to try this one very soon! ❤
The boneless thigh approach is great
Well explained chef keep sharing ❤❤❤
Would like to try some of Chef Proto’s food. Wonder if he has a restaurant or offerers tastings at his culinary school
Potato or cornstarch makes perfect chicken when added to that flour
Is there a link to this recipe?
Lovely video as usual, one ask please: when a temp or measurement is mentioned can you add a caption with metric equivalents? No idea what temps in F are and it really breaks a flow to have to pause and convert :(
@6:18 I have only a minor disagreement here. In some rare cases water can get super heated to above boiling and then flash into steam. If you have a pan of oil that seems like it should be way hot enough to boil water out of food be careful. Frying in new grapeseed oil has given very unexpected results a few times.
What dip do you recommend
Badia Roasted Garlic Powder 👋 Outstanding tutorial as always!
This is how I make mine, though my crust is always bland...so I guess I'm not adding enough salt there. I'll try a lot more, like a Frank amount more, next time and see if it improves.
It’s the flour you use. Use 2/3 strong bread type four and 1/3 corn meal.
@@MrDrivingFaster Thanks!
@@MrDrivingFaster Yeah, thanks. I'm developing my fried chicken recipe and trying new tips helps
Looks awesome ! Can I fry it in butter instead of oil?
Butter will solidify at room temp and give the chicken a weird texture
So no
Yeah I will be doing this soon
Bring the rack over the pan so the grease doesn't drip. 💝
Yep. Definitely making this! Watch out chickens!
The chicken fainted when the chef said : It takes a little bit of love to make it nice and crispy.
Thank you, Frank!
If I don't do dairy, what liquid could I use as a brine to get such delish looking chicken?
pickle juice
@@nawawie4159this. It’s what lots of places do in place of buttermilk.
@@nawawie4159 oh wow, I'd never have thought, thanks.
Human blood
I love fried chicken 🐔🐓Thank you. I hope I will meet this chef to try his chicken one day.
I use different spices, but the buttermilk double dredge is the way to go@ Kosher chickens here so no need to brine overnight,
What do you do with the leftover oil and flour
Chicken thighs definitely the new meta 🙏🏾🙏🏾🙏🏾
Ghee is the best thing to fry chicken in
I prefer 1/3 potato starch to 2/3 ap flour. But, to each their own.
It's been a LONG time since Proto delivered...
What are the correct measurements?
how about a little dill pickle juice to sprinkle over or dip into?
Lard is the best choice for frying chicken.
8 minutes for chicken seems to short for me. The coating looks too brown for a short time. Could it be the Oil was Too Hot?
Anyway I saved the clip & curious about trying it just the same. 👍
Sweet potato starch is the best coating imo
Okay, I was able to figure out that he used 4 cups (1qt) of buttermilk and 1/4 cup of hot sauce, but how much garlic powder, mustard powder, and salt? I tried eyeballing it and I think I used way too much...
This recipe came out great! Thank you.
Dumb question… how does the brine make it more juicy? When I smoke salmon, I use a brine on the fish to pull the moisture out of it before smoking. Guess I’m just a little confused on if brines pull moisture out of meat or make it more moist
Juicyness and tenderness is what a brine is for. You don't pull moisture out by brining, you infuse moisture and seasoning IN. The meat soaks up the brine in its own way which leads to a juicier and more tender piece of meat.
Recipe available?
What do you do with the oil after?
if its not too dark, i reuse it if i wanna make fries with my chicken, if it is dark, i have a compost section near my garden i dump it into the soil.
Filter it through a coffee filter and reuse it.
you should probably tell folks that the initial tempo is knocked down to 300 - 325 F and THAT's the temp to be frying.
Give us the exact measurements of all the ingredients
Cook with your gut
Great recipe 👍
0:54 my mom is malding at me when i'm making fried chicken with boneless thighs because it's hard
KFC and Popeyes despise this video. It angers them to no end. well done!
I saving this one!
Interesting fried chicken recipe. I'm assuming the hot sauce is what tenderizes the meat. I tried it with pickle juice and it turned out fantastic. Personally I prefer a thinner crust that's easier to chew.
Huh no it's the buttermilk that tenderizes it. Hot sauce is for flavour and spice
Is there a link to a recipe with ingredient amounts?
Everyone has different ways of cooking fried chicken but I may try to cook Frank's method one day
Question: Do you leave the chicken out after the first dredge or put it in the fridge? Thanks.
Out.
Looks delicious
Where’s the amount of all the ingredients?
Very simple
What kind of oil are you frying with???
Can I use olive oil?
Not recommended. Use oil with higher temp threshold like sunflower, grapeseed etc.
😅😅 , double-bite super crispy fried chicken!...😍😋😋
This looks amazing and sounds really simple to make, for sure I will be giving it a try. Thank you Chef 👍
I usually just whip up eggs, and then a really well seasoned bowl of flour mixture. Just the traditional way works well enough, most of the time, but I decided to try this way.
I'm sure it's just me, but it turned out awful. Breading fell off with the slightest touch of a fork, and it was hard like frickin tree bark. 😂
Flavor is fine, but yeahhhh I'll just stick to my triple-dipped method.