How to Make the Best One-Batch Fried Chicken
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- เผยแพร่เมื่อ 29 พ.ค. 2024
- Test cook Bryan Roof makes host Bridget Lancaster the ultimate One-Batch Fried Chicken.
Get the recipe for One-Batch Fried Chicken: cooks.io/3lwtnLN
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"It's safer to get closer to the hot oil.". I swear I can hear Julia yelling from across time and space, "It's safer to use tongs!"
JULIA ALWAYS KEEP 'EMS IN CHECK
😂🤣💝💝💝
I love this comment 😂
Buttermilk brine with salt...submerge the chicken...put in refrig. For a few hours
3 cups of flour, 1 tablespoon ginger, 2 tablespoon ground black pepper, 1 tablespoons celery salt, 1 tablespoons baking powder, 1 tablespoon granulated garlic, 1 tablespoon Italian seasoning,
6 tablespoons buttermilk in a separate bowl
Start your dredge
1 1/2 quarts oil heated to 350 degrees
Put chicken skin side down, put lid on cook 5 minutes, rotate pot 180 degrees, cook another 5 minutes, turn chicken over, cook 8 minutes with top off check temperature. White meat 160 degrees...dark 170 degrees.
Remove chicken...let set 10 minutes
Thanks for the break down.
@@kennethbullock7563 You are welcome!
Thanks for writing this down. I went back and got a bit more details. 3 cups of Buttermilk brine with 1tbs of table salt...
There is 3 tbs white pepper, missing from your list, and only 1 tbs black pepper....
No white chlli
Only red 🌶 chilli
This is basically how to make homemade KFC fried chicken. Been watching ATK off & on for about 10 years & it's the most informative & best cooking show I've ever encountered, Julia & Bridget are top notch. Can't wait to make this & surprise my family at home.
The real secret to KFC is the pressure cooker cooking method ;)
rubbish
PRINT THIS RECIPE
How to Make the Best One-Batch Fried Chicken
INGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
Thank you.
The real VIP!!!
Thank you
Take a hint from Alton Brown, put the paper towels underneath the inverted cookie rack on the baking sheet. The towels will wick away excess oil and not make the pieces get a little soggy sitting on the paper towel in the grease. Looks wonderful, off to check the ingredients and try it myself!!! Thank you !
How'd it turn out?
@@cd5139 Fabulous! I have made it several times since then. I hope you have tried it yourself. Who doesn't love great fried chicken?
No, y’all complainers are wrong wrong wrong… because his method, explanation and demonstration and execution of this perfect recipe are spot on!!!!!! 👍🏽 This is delicious!! 🤩
Who’s complaining?
This is the cooking method I’ve seen since my childhood for cooking fried chicken, whole parts.
When I’ve mentioned to others the process and using a lid in particular, they are really perplexed.
(We use the same method for starting a large batch of fried potatoes too.)
But once you’ve achieved the amount of steam action you need to cook the chicken’s interior, you will remove the lid and focus on browning.
Works beautifully & KFC happens to have an awesome cooker that accomplishes this in large batches.
BRINE
2 cups Butter Milk
1 tbsp Table Salt
Wisk until dissolved add 3#'s chicken, cover and refrigerate 1-24 hours
COATING
3 cups Flour
1 tbsp Ground White Pepper
1 tbsp Ground Black Pepper
1 tbsp Celery Salt
1 tbsp Granulated Garlic
1 tbsp Ground Ginger
1 tbsp Italian Seasoning
1 tbsp Baking Powder
1/2 tsp Table Salt
Wisk then add 6 tbsp Butter milk mix lightly/clumpy. Dredge thick and do not shake, refrigerate 1-2 hours skin side up.
FRYING
1.5 quart Oil at 350 degrees
Add chicken skin side down, cover and cook 5 minutes.
Rotate pan and cook another 5 minutes.
Flip chicken, cook additional 8-10 minutes or chicken is 160 degrees(White meat) and 175 degrees (Dark meat).
let rest 10 minutes and enjoy.
Thanks, yours is the most accurate!
My mother would fry her chicken on a medium high burner and, after getting a good brown on all sides, she'd turn the heat down to low and put a lid on the frying pan for the duration (about 30 mins). The flavor of the meat really came out with a 'low and slow' type of cooking method. Whenever she would turn the chicken, she'd salt and pepper the pieces, and they were the only two spices she would use. She didn't use so much flour to bread the pieces and A LOT less oil for frying because she was going to use the bits and fond on the bottom of the pan to make the chicken gravy to go with the homemade mashed potatoes. YUMMY!!! I tried for years to copy her chicken, but just couldn't get the recipe right. Turns out that I was using too many spices, which would mask the natural chicken flavor of the meat. Go figure!
I do it that way but pour off most of the extra fat. YUM
She probably used "fryers" 8 - 10 week old chickens, no longer available. That's why I think his marinade and "lid on" method may be necessary these days. The chicken you get these days are old retired layers, what were once called "stewers." Tough, stringy and the pieces are way too big for skillet frying.
When he said to give it "the squeeze", it reminded me of Nacho Libre 😂
I made the chicken using this recipe and it was absolutely delicious and crunchy. Loved it and thank you. 😋
Best cooking show. EVER. Love all your "how to" videos. I always learn something new. ❤
Great recipe! It came out so crispy, yet super moist and tender.
Thanks so much. It's great to find out how to make that wonderful crust. Can't wait to make this.
Made this tonight. I have never been good at frying chicken. Followed the instructions to a T. Best fried chicken i have ever made. I paired it with a mexican street corn casserole that also turned out pretty good.
LOOKS delish, A! Great job. Make it for us soon!
I could spend my summer eating a new fried chicken recipe every week...😋🤔🤗👍
Great recipe and great tips. Thx!
Thank you so much ATK! This was extremely helpful and I could almost taste feel and smell the flavor crunch and aroma of that fried chicken. YUM!
This fried chicken recipe has everything I've been looking for - crunch, crags, spice. Thanks!
Looks delicious
That chicken looks scrumptious! I'll have to try that recipe. I also love your breakfast creations. Keep those recipes coming.
Brian always comes up with great recipes.
I think he’s the best.
Thank you!
Besides sharing well tested delicious recipes, the presenters are just incredible, sensible and fun.
I live the crunch y the seasoning..🤗
I live the crunch, I like the crunch, I feast!
Looks delish!!
I love this
Best cooking show🤙🏼🤙🏼
You guys got so many good fried chicken recipes. OMG, I got to make this one and the lard one.
I’m making that tomarrow yum
Wonderful recipe :)
Okay, I made this. The only thing I changed was the meat. My husband is allergic to chicken, but fantasizes about eating it. I have tried several other recipes substituting pork for chicken, so that is what I did. I bought some nice boneless pork ribs, cut to uniform size and marinated it in the butter milk for 24 hours. I followed the instructions as laid out, my pork came out at the chicken temperature of 160, after I checked that pork only needs to get to 145. Let me say, we loved the crunchy craggily bits, the flavor was perfect, and the pork was delicious and well seasoned. The only downside of this recipe, and frying it with pork, is there is no skin for the coating to adhere to, a lot of if slide off, when I when I turned it over, but let me say, we did not let them go to waste... we ate the fried craggily bits... I will be making this again. Now if there is some secrete to getting the coating to adhere and stay on the pork.... I would love to hear that!!!
I used corn oil for frying and I used my induction cooktop and my cast iron cooker. I was surprised, as this was the first time I used it, to fry food. I had my candy thermometer set for 350, and the cooktop to 350, and they both were in the same range when the candy thermometer went off at 350 degrees.. so one more thing to like about cooking!!!
Please give this a try!!!
Before you put the chicken in the oil, dredge the batter soaked chicken in flour. It will help keep the brine coating on during frying.
I'd pat the pork dry after removing it from the buttermilk brine, then dip it in egg before breading it -- that should help the coating stick. Also, don't skip the rest in the refrigerator between the breading and the frying -- that helps the coating adhere as well.
try pork belly and use 3 parts flour to 1 part cornstarch to help the flour stick. Sawsawan dipping sauce goes great as does Alabama white sauce just so you have options other than Louisiana hot.
The nice tasty ca-runch at 06:45 convinced me I'm making this! Nice job Bryan.
Thanks
Can't wait to try this😍
Wow, this looks absolutely delicious! I’ve been making my Fried Chicken almost exactly the same way including all of those spice except... I always add a few dashes of Frank’s Red Hot Sauce but, l never would have thought to use Ground Ginger! I shocked! I’m going to give this recipe a go, l’m going to make it exactly thE ATK way. I’m dying to see if my Grandkids notice the difference. ♥️👵🏻👍🏼👏🏼👏🏼👏🏼👏🏼
Ginger was a girlfriend of mine in HS. She dumped me in the 12th grade and married a divorced 28 yr old guy. Subsequently - I turned, well, you know..."that way."
Mouth-watering 🤤
I do that when I do my shake N bake chicken press it into the coating mixture
I really enjoyed watching you Fri chicken today and I am going to fry it your way. 👍
Looks great going to do this one
Just give me a bottle of Tabasco and I’d take that whole chicken down in no time and if I didn’t I’d put the rest in the fridge and finish it for breakfast, warm fried chicken is great but cold is almost as good!
Looks so tasty and nice reciep 😘😘 I like it and I will make this chicken!
I am making fried chicken tonight, so thank you for this recipe.
How does it look so perfect🤔
Best thing for frying chicken is cracker meal. Gives a wonderful crunch. Add just a little salt to the cracker meal before dredging.
Get some!
Best chicken recipe ever
I love you Bridgette. ❤️
I want to make this it looks sooooooo gooooooood
Hello from Uzbekistan 🇺🇿
I like your videos
Can this be done with chicken tenders as well? Bone out does it affect anything?
Looks good. Since KFC started off using a pressure cooker and then finishing as shown here, I wonder … could we do that with an Instant Pot? Off to Google that!
Top-notch, as always! Thank you, Brian and ATK!
gonna do this with chilean spices for my partner's sisters when they come to visit and marathon breaking bad. fantastic! thank you
How did it go?
My mouth is watering 🤣.
July 4 greetings from Philippines.though some Asia countries do have some technique, still you can't do away the craggy thick coat that soaked in the taste of meat i mean the Southern way of frying chicken you looking after and missed for its taste.
YUM, yes please! 😋
Add 1/4 teaspoon msg to the brine and perfection is achieved.
What benefit does msg add, if you don't mind answering?
@@carolinemcallister1473 enhanced umami flavor
MSG is not food. It is a neurotoxin that stimulates your taste receptors in your brain actually killing the receptor.
Some folks can be allergic to it and some can fall asleep immediately after digesting it.
It's not something to take lightly.
#jusayin
@@Thankful305 😂😂😂😂😂
MSG and Paprika
Good recipe😊👍
Please, please adapt some of your recipes for air fryers.
Do you maintain the 350 oil temp the whole time or do you let the oil temp drop then come back up as the chicken cooks?
I'm gonna do this in my air fryer , it will take no time and I think it will work .
Shocked there's no paprika or cayenne
Don’t shake off the excess flour! Best tip ever!
should you bring the chicken as close to room temp after you pull it out of the fridge, coated?
Yes.
I love watch these two! I watch the show on wpbs Create TV and I missed the popcorn chicken which used cornstarch and baking power. I wish they would put it up on youtube, season 14 episode 1
learned a lot. not gonna make it at home. but def gonna go get some fried chicken soon.
How do you dispose of all the oil?
I will make this chicken!
Man that looks great save me some yummy!
I'm wondering how the ginger taste in the chicken. I wonder would the chicken taste hot 🔥. Just curious about that spice.
I LOVE THIS RECIPE-but I can;t Save it!!!! How do I do that?
The Best Fried Chicken Even.
Gotta try that buttermilk brine, so much fun.
Making me jealous.
😋😋😋
Great content will be making this for dinner..But why does this play like a 90s re-run?
Only one complaint. ...why not use the chicken wing? It's my favorite part.😋
We tried it with both wings and pieces of boneless skinless breast cut to a size similar to the wings. Perfection!
Brian “woof”!
Why does dark meet need a higher cook temp?
This appears to be the definitive answer to KFC. Great looking fried chicken. Thank you.
what size crock pot was that?
What kind of oil did you use?
They say it was vegetable oil
Baby
@@Leguminator
Would’ve cost a huge amount to use baby oil. They go for around $135.00 to $150.00 a pound.
I can hear Gordon’s voice in the background “WHO PUTS DRY HERBS IN FRIED CHICKEN???”
I mean if you wanna use dry herbs at least grind them. Who wants to bite into that shred of rosemary. Yucks.
Oh wow, different approach, but I’m willing to try it.
It's Brinin' Bryan
Why not season the buttermilk brine?
There is other things we use instead butter milk
6:47
I made this tonight. It was good but had a overcooking/almost burned issue, so it fried really fast! Is that because I didnt use a dutch oven to fry in? I just had a normal deep frying pan. Help anyone?
You probably had the chicken frying at an exeedingly high temp, if you don't own a thermometer fry at a medium heat or medium to low heat to be on the safe side
I had the same thing happen in a dutch oven. Don’t turn the heat up to adjust for the cooldown when placing the chicken in the pot. I did and these times were off.
Oh I'm going to cook up a batch of chicken thighs you wouldn't believe dark meat yummy😊
Wouldn't the salt in the buttermilk draw out moisture?
How hot is the oil temp?//
I've tried several methods of frying chicken. Don't know what I'm doing wrong. But I can't get the crust to stick to chicken and it always turns out blan. I just tried copying what another lady from the test kitchen did. By making a batter and brining in water salt and sugar. I just don't know what I'm doing wrong.
No onion powder ?
Why don't you writedown the ingredients in description box.
Its on the official website
NGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel-lined rack and let cool for 10 minutes. Serve.
Any reason why this recipe can't be baked in the oven instead of in the oil?
My chicken has to be seasoned with more than buttermilk and salt. I add onion, roasted garlic, smoked paprika, & black pepper. Then add those same ingredients sans salt to the flour. I dust my chicken in the flour by using a paper bag. Then add to the oil. My chicken has a crunchy crust, not that thick hard crust like this one.
Forgot the msg
I'm not a chef...and I don't play one on tv. I was going to try and surprise my wife and try to cook this (even if I fail or succeed, she'll get a kick out of it), anyone have any suggestions for sides or other simple dishes to go along with it? I have no idea.
All American potato salad and corn on the cob
Cole slaw, fresh biscuits, deviled eggs, caramelized apple pie.......... the list is endless. :)
If you're wanting to go KFC all the way, you could choose and prepare your favorite sides which are listed on the Colonel's menu.