10 Min vs 1 Hour vs 1 Day Fried Chicken
ฝัง
- เผยแพร่เมื่อ 18 พ.ค. 2024
- Does time make a difference when making homemade fried chicken? Let's compare an overnight recipe, with an hour one and a 10 minute one!
FULL RECIPE: barrylewis.net/recipe/fried-c...
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Ingredients:
10 minute fried chicken
Dredge
250g plain flour
1tsp garlic powder
1tsp onion powder
Salt and pepper
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season
1 hour fried chicken
Dredge
250g plain flour (I’d use self-raising flour next time)
1tsp garlic powder
1tsp onion powder
Salt and pepper
Wet marinade
25ml buttermilk
1tsp cayenne pepper
1tsp paprika
1tsp garlic powder
1tsp onion powder
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season
1 day fried chicken
Dry Brine
1tsp garlic powder
1tsp onion powder
1 Lemon, zest only
Wet marinade
25ml buttermilk
1tsp cayenne pepper
1tsp paprika
1tsp garlic powder
1tsp onion powder
2 egg whites
2tbsp vodka
Dredge
250g plain flour
1tsp garlic powder
1tsp onion powder
Salt and pepper
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season
Lemon zest to garnish, optional
White bbq sauce
400g mayonnaise
100ml apple cider vinegar
40g horseradish, or add to taste
½ lemon, juice only
2tsp yellow mustard (I used English for some kick)
Fresh salt and pepper
1tsp cayenne pepper
1tsp garlic powder
00:00 Intro - the fried chicken off
00:35 24 hour fried chicken prep dry brine
01:17 24 hour fried chicken wet marinade
02:00 1 hour fried chicken prep
03:05 24 hour fried chicken extras
04:57 White bbq sauce to dip?
05:40 Dredge mix
06:11 Fryer prep
06:22 Coating them
06:57 Fry 24 hour
07:15 24 hour out
07:36 Fry 1 hour
08:14 1 hour out
08:38 10 min fried chicken in
09:13 10 min out
10:10 taste time
#friedchicken #kfc #barrylewis - แนวปฏิบัติและการใช้ชีวิต
![[TH] 2024 PMSL SEA W2D3 | Summer | ไม่อยากเหนื่อยวันเสาร์ ก็ต้องจัดเต็ม](http://i.ytimg.com/vi/CbsHmoJXjvE/mqdefault.jpg)
I feel like chicken tonight! Anyone remember that song?... anyhow, if you do, i've typed up the recipe in full here along with the white bbq sauce too if you fancy a try barrylewis.net/recipe/fried-chicken-off/
The 10 minute chicken leg if you would have dipped it in buttermilk then in the seasoned flour you would've got more crisp but call now 24 hour is the best I worked in a chicken restaurant here in Atlanta GA USA we used to marinate our chicken 24 hours and it was fantastic. Then dip it in a seasoned buttermilk and then into a seasoned flour
just thought you'd want to know, the top line of the description for this video is from the skrikkeljaar leap year video :). deffo gonna try one of these recipes 😍😍
Why did my brain read that as you frying it for 1 day 😂 Happy bank holiday Monday Barry
Could do!
That's more like something Ordinary Sausage would do.
The video title lends itself to meaning “frying 1 day”
I read it the same way.
@@mrbarrylewis I would be interested to see if there would be a way to do that without burning or drying out the chicken.
To make the 10 minutes chicken better, dip it in the buttermilk marinade. It will not make the meat tender but should be more crispy and flavourful on the outside.
I was just about to make that same comment. Also, more of the flour coating would stick to make the skin crunchier
Dont get why he didnt do that doesnt seem like a fair comparison the wet coat would have given it more of a crust
If he had to make the marinade it wouldn’t be a 10 minute chicken.
@@miniatureswede It would. Making the marinade takes a moment.
With the 10 minute one you should coat in flour, coat in a batter or egg mixture, then flour again before frying to get a similar result to the buttermilk marinated ones as it will be a thicker crunchier coat.
I came to make sure this was said. Without doing that I don't feel it was a fair test.
Or make a quick tempura-like batter to coat it in.
I was going to say "Why didn't you do flour, egg, flour on the 10-minute?"
Seems like you were trying to get the 10 minute to fail, could have dipped it in the buttermilk to get the flour to adhere so the coating would be the same and the chicken itself the only difference.
My 5-year-old gets so excited when we watch your videos he named the orange he was eating while we were watching this Barry. He then dropped it and very sternly told it, "Barry, never fall on the floor again."
the crunch of the 24 hrs chicken definitely sold it to me, gotta try making this on my off day!
It really was worth it, it was almost the texture of cooked fish, if you have the time try it that way for sure, not too much work really!
I vote for more videos of the sort! I love the idea of cakes, but there are so many good ones. Thank you for your content!
for the 10 minute one you can improve the quality if you take half the flour mixture, add watter to make a batter, then go dry flour, wet batter, dry flour then deep fry
im confused why he didn't marinade the 10 min chicken? what does the 10 mins mean?
@@karmah88 10 minutes here was the frying time
@@blairfujin but they all had 10 mins frying time? im really not sure what the point of the video is. the 10 min chicken was missing a whole set of ingredients in the marinade.
@@karmah88 I'm also confused why he didn't even dip the 10 minutes one in the marinade - would have made more sense for the comparison than just flouring it
@@karmah88 literally just the cooking time
Excellent, I was actually just watching some of your old videos and this popped up 👍 cheers Barry 🙌💕
Nice one, cheers!
This is the earliest I’ve been for forever. Happy it’s this episode too.
Good work
That was great! Very interesting too. I’m gonna have to try the 24 hour one on my holidays
Good call! Put your own spin of it :)
This looks truly delicious. Nice one mate.
Nice one i'll probably go for 1 hour if I had to, but the 24 hour is 100% worth the wait!
I remember cooking fried chicken at uni a few years back and for grins and giggles, to use up some of the buttermilk I had left, if I remember correctly I went with a dry coating, then into the buttermilk to seal the dry coating in, and then back into the dry again to seal the buttermilk in. Worked really well.
Bank holiday madness with chicken drumsticks 🍗 Thanks Barry 😋🤗
LOVE fried chicken! Specially marinated in buttermilk with loads of spice! The longer the better! Looks amazing barry🔥🔥🔥😋😋😋
Cheers Daniel!
@@mrbarrylewisCheers❤❤❤❤
Awesome I try and marinate my chicken in buttermilk for 24 hours. Always juicy and tender. Love the series and happy to watch more. Great video!!
Side note hadn’t seen Tom lately just wondering if he is ok!
Hi Barry ... here's an idea for you. Whenever I do long marinades (and I do marinade ALL my meats). I do them in the freezer. So the 24 hour marinade could be done for a week in the freezer (it does marinade more slowly in the cold) up to 6 months if they are well wrapped. I noticed you had leftover marinade which I would use in the NEXT batch of chicken.
This was fun Jim Mexico retired
Great video Barry. I'm going to make this at the weekend. I'll use drumsticks and thighs. Is it vital to include the vodka ?
Great video Barry! I definitely recommend buttermilk for fried chicken. BUT you’re missing a crucial step! After you dredge and before you fry, let the chicken rest for a bit on a wire rack. That will allow the flour to absorb the buttermilk and create a crispier, flaky crust similar to KFC.
I've just sat down to watch this with some 6hr chicken I prepared this afternoon
Barry - yes do more videos like this one comparing same food with different prep and/or cooking times. Also see the work of cook/presenter Alvin who has done many videos on this premise (first at Tasty, then at About to Eat on TH-cam).
I've made wings before with a simple seasoned flour coating, and the trick was to coat it twice, fridging it between coatings and then one last time before frying. Ideally 15-30 minutes to get them nice and cold. Those were the crispiest wings I have EVER had.
I love my mom's fried chicken. I have been eating it for over 45 years and she NEVER put it in buttermilk. We would put the flour, salt, pepper, and garlic powder in a bag, shake it up, and then add the chicken and shake the chicken up in the seasoned flour then we would shallow fry it. This is how her mother did it before her. So did my considerably older dad's mother. My dad was 24 years older than my mom. Our chicken always looked darker then what your 10 min one looked.
i am planning to make a curry batter, I've bought a rin of chicken curry, i will use half of the sauce with added water and use that to add to the flour, hopefully the flavour from the curry will infuse with the batter
Sounds good!
Every marinade should contain onion puree, pineapple juice, mashed kiwi, papaya puree, fig paste or something acidic like tomato juice, vinegar, citrus juice, yogurt or buttermilk. The first five all have enzymes that break down connective tissue such as silver skin and cartilage while the acids will break down the muscle fibers. I find it's best to combine an enzyme and an acid, my usual go-to being onion and lemon.
Bonus fact: If you've ever noticed your mouth burning after eating pineapple, it's because the pineapple is digesting you, first.
Makes me have cravings for some decent fried chicken, haven't made any for a few years cos it's a messy process (and leaves the house a bit smelly!), my process would just be flavouring the chicken up with my seasonings the night before, then when it comes to making it, letting the breading sit on the chicken for at least half an hour before frying, this gives it better adhesion to the meat so is less likely to fall off when cooking and fill the pan with fried flour (although you can use said fried flour to make gravy with to have with your chicken!), and helps to make it even crispier... :)
I tried the KFC one you did where it was also soaked in buttermilk for a long time. The chicken was some of the most tender I ever had. That alone makes a huge difference. Always love a good experiment!
Hey Barry, just wanna say I'm watching your video pool side at a hotel in Tunisia right now 😊
Sounds amazing!
I always do the seasoned flower, hot sauce egg with a tiny bit of vodka, back in the flower method.
A proper marinade would make mine even better tho.
I've had some issues of things sticking to the basket when I've been deep frying too. I've found a bit of baking paper can help, but it can float up if you're not careful.
Happy May Day bank holiday btw~
Was gonna say if it would float up actually, guess the food ways it down? Yeah the heating element is at the bottom generally so you wanna try keep it off that
@@mrbarrylewis I think she means the baking paper in the basket ... not just in the fryer so the basket would be between the paper and heating element
Iam definitely going to try the 24 hour one, looks tasty
With BBQ season coming uo you should do a similar guide for chicken drummers but different techniques on the BBQ.
Interesting experiment. Ever thought of trying to make a three-day fried chicken? The Bull and Bear restaurant here in Orlando, Florida advertises it as their signature dish. They charge a fortune for it, but it is delicious...
I need to go and buy a fryer now 😂
Is the cameraman coming back?
Barry does really love paprika. He adds it to everything. LOL.
surely you should have put all the chicken in the marinade sauce? 10 mins for the 10 min one, an hour for the hour one and 24hrs for the 24hr one? instead you used the 10 mins for the 10 min one to cook it and didnt even add the marinade to it. i thought it was a test on how much the flavor gets into the chicken after different amounts of time soaking in it.
It was 10 minutes/1 hour/24 hours for the whole recipe, not just for marinading.
Two gadgets for you to try
1 soup maker (seems you can make jam and much more than just soup)
2 Mason jars vacuum sealer
Where’s Tom? We miss the bantz between you two ❤
You had a few spots on your camera for a few different videos there, but looks like you finally got that settled 😅
I thought it was burn in spots on my TV screen for a while 😆
If you're battered food gets stuck to the wire basket, you should drop the basket into the oil, the just as you are without the basket, lower the food into the oil with tongs. The basket makes it easier to take the food out, not put the food into the oil.
In general I like these "X vs Y vs Z" videos, this one was great Barry! Also, not to nag but you have something about the "Skrikkeljaar pudding" as the first sentence in your description here lol.
I'll admit when I first saw the thumbnail I thought you cooked it for 24 hours and wondered why doesn't it look like carbon?😂 Good video Barry gonna love trying that white BBQ sauce! It's strangely close to the yum yum sauce I make minus the ketchup and sugar
Just out of curiosity, why not just use your hand to separate the eggs? Keeping them in the fridge and doing the whole egg shell dance seems like a lot of extra work.
5:18 White BBQ sauce is indeed a legitimate BBQ sauce. It comes from Alabama and is also known as Alabama Sauce.
I dont know if i just missed it but did he say how long to fry them for does anyone know?
Hey Barry! I would love you to do a burger episode of this! Also maybe a steak version?
Love from AUS mate! 🇦🇺
Great shout
Is European buttermilk the same as American sour cream. Because they look very similar. Especially with the thickness.
Was there no wet marinade at all for the 10 minute one?
Thought Barry was gonna do a Mr Sausage for a monent there.
LOL
Have you done a video on steak marinades?
Pizza dough and Bread would be a nice one in the 3 different stages
Boston rules ❤❤❤❤❤
I would be very curious to see how different the 10 minute one would've been if you had still used the buttermilk brine, and just didn't let it rest. Just dunked it in, and put it in the flour mixture. Because otherwise, you're basically missing multiple ingredients, so of course it's gonna taste way less good.
I’m confused as to why the ten minute one wasn’t dipped in the buttermilk mixture before frying?
I would like to know if 4 vs 24 hour makes a difference.
Egg stand for Colombia pls. You may remember me, sent you some food products from Colombia years ago (you made a video with them).......
Always go wit the 10 mins one. Don't waste electricity or gas for hours on end.
stick the chicken in buttermilk before going to work- maybe a happy medium
for a second there i actually thought barry was going to fry the chicken for 24 hours 😆
"A little bit of consistency"
My dude, you're either consistent or you're not
The 10min one you should have dipped the chicken into buttermilk first, then the flour mixture.
So a question... Does the chicken sitting in the buttermilk makes the dry rub stand out more cos it looks fatter but the 10 minute looks plain and boring and u only did dry rub in flour but other 2 sat in buttermilk which I'm assuming makes that skin pop off and gives it that boost but for me as soon as 24hr came out that stood out without even trying it. I think this is a good playlist to start it's like the thrice cooked chips looked omg yum as well as the roast potato 100 layer one I think it just shows... If u have the time, it will turn out PRIME but time pays off but love the concept and up for a playlist it would be interesting what Becky thought of the difference without telling her... Love your vids watched you from your drinking days 😂 and your girls grow from first you did as a family so funny to now we're you are the mature dad and girls are so grown up and Boston tongue getting longer 😂 but you've never ever lost your charm and your humour that's what we all love about your vids Mr Basil 😂
how much better is the 24hrs one to say... 4hrs or 8hrs? say I put it together before going to work then cook when I get home ...
Never have a wanted a fried drumstick more.
Was expecting you to put the 10 minute chicken in buttermilk... for 10 minutes 😐
You should try using a pressure cooker.
when you dont have a buttermilk soak you really need to flour then beaten egg then flour to get a good crust. so the 10 minute got kinda disrespected.
My mom isn't a cook and she swears my grandma made the best fried chicken by simply dipping it in flour. Haha
Agree with everyone else.
If the experiment was about marinating then shouldn’t the 10 minute chicken get marinated for 10 minutes in egg like the others did?
Why did the 24 hours get extra egg white, vodka, lemon but the others didn’t.
It wasn’t a far comparison.
❤❤❤
Who else thought for a brief moment thought this was another Ordinary Sausage video? :D
Have you considered doing a "will it deep fry?" I'd be interested to see you deep fry a birthday cake.
Go to Scotland 😂
Ugh. I know it's not Barry's fault, but Google's being insane tonight and throwing an ad break every minute and a half to two minutes. :/
id buy an egg stand its cute
Abit of an unfair comparison in my opinion. All the chicken should have had the same Ingredients and buttermilk concoction to compare just the marinade time....
But that wasnt a fair comparison as the 10min chicken didnt have a wet marinade.
That's the point of videos like this. With more time you can do more to prep it.
@@seanstone7351 2 had the same ingredients and 1 (10 min chicken) was missing the marinade. thats not a fair test. surely its about the time soaking in the marinade? thats the whole point of a marinade. if not, then leave the marinade from all of them and see what theyre like after just sitting in the flour mix.
Even just dipping it in the marinade before the flour would've been more fair. When I do quick fried chicken I do a dip into the flour, then into egg, then back into the flour.
why didn't you put the 10 minute one in batter? It's not like it's taking up that much time to whip that up.
Boston ❤❤❤❤❤❤❤❤❤
I like your music Barry. Seems a little different then usual.
Ketchup + Mustard = Soya Sauce = Best BBQ Sauce
Happy bank holiday. ❤
Thanks, did you have a good one?
@@mrbarrylewis yes it was very relaxing and watching Netflix
What about pizza? Different times leaving the dough to rest?
Barry, When is 4,3,2,1 coming back?
Can you do this with spaghetti bolognese? 😁
That could be a fun idea, reckon the 24 hour would be bonkers, it always is better next day when we make it like lasagne etc
Just like Alvins lasagne that took days to make!
Slow cook vs pressure cook?
Nice idea, I need to get a pressure cooker first, never used one!
@@mrbarrylewis Just boil it in a normal pot and tell it it's gonna fail this year with such low grades. That'll build the pressure right up!
@@mrbarrylewis Get an Instant Pot!
Where did Tom go? He really adds something to your videos.
I want an egg stand 😂
You could post your fathers crafted items on your daughters website. 😊
Is there a suitable alcohol-free alternative ingredient to the vodka? The 24-hour chicken looks immense!
The alcohol content will fry off, or you can just omit it I reckon
Cheers! I'll definitely give it a go.
Another great video btw!
Why am I watching this whilst on a diet?!😂
Sorry lol! Could do air fryer though!
@@mrbarrylewis maybe I should invest in one
Damn, Now I want chicken...
Reading the title I thought you were going to fry the chicken for 24 hours !
You could do different pizza dough proving times.
I like the format but I think the 10 minute one wasn't a fair comparison as the recipe was too different.
If seasoned buttermilk is too much time then why not use plain yoghurt with salt and pepper or a premade spice mix? If buttermilk is something most people would have to buy specifically for a recipe, plain yoghurt is something you might have or could buy at any supermarket or convenience store.
I think you missed the magical ingredient.. baking soda 💡
Why does your buttermilk look like yogurt?
Cross contamination Barry???? ✌️❤️👍
sorry, but not doing ANY wet dredge on the 10 minute one seems silly - kinda ruins the comparison. I get that you were trying to make the point that you only have time for frying, but literally dunking the chicken in some unseasoned buttermilk before the flour dredge would at least bring the comparisons closer...
Disney pickle corn dog