I just made this for my husband. We’ve been married 44 years and after many tries and fails, he has resigned himself to having to eat fried chicken at a restaurant. He absolutely loved it! He said it was far better than any restaurant and he never wants any other. A million thanks for the recipe. It was easy and best of all put a big smile on Hubby’s face. Perfect!
Happy 44th we love fried chicken and def going to try this for sure we’ll be married 46 yrs in June but next week we’ll be together 50 years holy moly lol he asked me out April 14th 1974 I was 14 he was 18 as long as we meet God in the middle of us , we can’t go wrong yayyy for all of us , we are not a statistic 🌻🌻🌻
@@tmaffeo Good to hear from Y'all, divorce is so common now you rarely see people who've been married that long. My wife and I are coming up on our 42nd. Yayyy for us all!, indeed! Oh, and I'm making fried chicken right now!
Not an American here so please bare with me. What is "one and three quarters of a cup"? Is it 1 cup + 3/4 cup? Kindly correct me if i am wrong. She also said in the brine "quarter of water", how is that measured? Thank you!
Made this for my Son tonight. I’m single, retired and on a tight budget!Bought a pack of drumsticks for $5.55 and followed your recipe (used canola oil). My dinner visit with my Son was perfect. He loved it! Thank you for help making my night ❤
Canola oil is so horrible for you. Once a doctor sent me an article about canola oil. The lab rats they did studies on ended with neurological problems, blindness and death. It comes from the rapeseed plant. RAPEseed. Makes sense it rapes your body of everything. Its a manmade bioengineered plant. They use the oil for machinery as well. Do your body and mind some good and read up about canola oil and toss it in the trash!!
Julia I have been watching you on television since the age of 16 and am 34 now. I wasn’t raised with a mother figure who taught me things. I am so thankful for finding you and America’s test kitchen. You taught me how to cut my first onion. Without you, I would have been lost having to cook for myself when I was thrown out of my home at 16. can’t thank you enough!
Same here. Only I just found this channel. But I've been learning from TH-cam as well lol. It'd be a dream to work at test kitchen! I'd probably get really fat though 😆😅🤤
She created the batter then put it in the refrigerator as she brined the bird. When it was time to cook, both came out and she wisked the batter to loosen it up, then she dipped the chick and dropped it in the hot oil.
I am 71 years old and an avid and accomplished cook/chef. I will just leave it at that. I really want to compliment this recipe and not myself :-) This fried chicken batter is BY FAR....the best I have ever served. Light..yet crispy with a crunch that will surely bring smiles from everyone at the table. Just amazing....in a league of its own. I only made one adjustment and that was I added 2 TBSP of flour likely needed since I live in a high humidity tropical environment where flour in recipes typically requires slight adjustments because of humidity. I LOVE THIS RECIPE !!!!!
Just the sound of the crunch when you first into it has the sound of pure goodness. I can already know that this will be the only way I fry chicken. Thanks!
My wife was my food critic and she loved this recipe..It bring back memories because she past away in February..Can still her say "this is the best chicken I have ever ate" Thanks for the memory!!
I made this tonight, just incredible. I bought 20 drumbsticks for $4 and fried them up, it's so easy. It was a huge hit and MUCH cheaper than getting it from popeyes or KFC. Amazing !
I agree ipayed for ten pieces with a coupon 32 dollars and was disappointed they gave me tiny pieces and were alittle dry upset with instant potatoes the cup used to be big now there tiny sucks
You got 20 drumsticks AND 3 quarts of PEANUT oil for $4???? Where (or should I say what decade) do you live in? In MY world (So. California USA 2024) 20 drumsticks will run you 10-15 dollars (on sale) and that much peanut oil nearly $20.00.
😱 wow!! I'm in Illinois & get drums on sale for .89¢/lb, & peanut oil is about .12¢ an oz. CA sure is beautiful but pricey - i guess that's why i put up with the shitty weather here 🤣
I’m a retired firefighter and was the Chef. I love watching your shows and recipes. I’ve had 4 heart attacks and 3 strokes but I’m still cooking and I love fryed chicken ❤❤❤😂
LMAO, its 11 am got a mixed drink bout to brine some chicken LOL, "helps thin the blood"🤣 well being a Chef is stressful my ex hubby was, a lot of stress, and firefighter thats my other ex LOL a lot of stress, his first call was pulling a lady blonde hair that wasnt blonde no more, doa, head stuck through windshield, they had no choice to pull her as glass crunching around her, panic, PTSD, anixety man, people dont understand all the stuff you saw, between those 2 jobs you were a walking heart attack and stroke, get screened for cancer too, my exs dad died who was fire chief, be well! and enjoy your fried chicken! but i use avacado oil LOL shallow fry and slap in oven, other times i deep fry in peanut oil, im 47 and thinking more about my mortality these days, years fly!!! i left nursing because i turned down the you know what, we looked at our mortality everyday staring at our faces..
I stayed away from frying my own chicken for years because it never came out good until I run into Julia's recipe. I will tell you, the chicken comes out juicy and crispy even after it gets cold. I love the batter that although not thick it's so crunchy as long as you follow Julia's instructions closely.
HELLO JUST TRIED IT FOR THE FIRST WITH MY VERY FIRST BRAND NEW DUTCH OVEN AND CANDY DEEP FRYING AND DIGITAL THERMOMETER IT CAME OUT SUP SUPER CRISPY AND CRUNCHY ❓️👍👀
I cannot tell you how many times I’ve made this fried chicken. It is hands down the best recipe. I combine the dry batter ingredients and store in an airtight container ready for use. I use this not just for chicken, but onion rings, veggies, and shrimp. It is absolutely fabulous and so delicious! Give it a try, you won’t regret it! YUM! 😊
Maam, can i ask if its necessary to put the chicken and cook again in the oven right after cooking? And for how long in the oven? Or i can eat it right away (when not hot 😅😅😅)? Will really appreciate your reply. Thank you.
@imeldaduran1812 the only reason she put the chicken in the oven is to keep it warm while cooking the second batch. I prefer my chicken eaten right of the fryer. You absolutely can eat it right away. I NEVER put my chicken in the oven. Straight to the plate!!! Hope this helps. 😊😊😊
This turned out EXACTLY the way you showed; making, smelling, EATING !! No other recipe can top this one... THANK YOU VERY MUCH. From Canada ( where no one cooks chicken like y'all do down south)
I've made this and it is by far and away, the BEST and easiest fried chicken I've ever had! I've used this exact recipe with chicken tenders as well and they turn out unbelievably juicy. I make a massive batch and freeze them, then reheat them in the air fryer. They really do retain their crispiness after being reheated.
I try this recipe and added garlic, basil, and tajin seasoning and fried in coconut oil. it was the best fried chicken ever. Thank you for your help. ❤
I love that...some chef they only taste a tiny bite but Julia....always ....love her from american test kitchen they are awesome and great teachers..❤❤❤❤
Biggest Kudos ever!!! After years of buttermilk soaking, egging, flour etc Ive finally found a foolproof fried chicken recipe that not only taste excellent but is eye-candy too!! I lightly salted the chicken directly with table and garlic salts before placing in the excellent batter. ATK has done it again!!!
I made Julia's recipe a few weeks ago & it was a huge hit with the family. Making it again tonight, but I doubled the recipe to have more leftovers this time (it good cold too). This is now my go to recipe for fried chicken - super crispy & so YUMMY!
I love how simple this recipe is from the brine to the batter and the frying !! I can’t wait to make this I’m inspired I’ve never been able to make GOOD fried chicken !!!
same here its my very favorite, I can cook very well i cook here,but cannot do fried chicken well drives me crazy. I am gonna try this because I learned her stove top mac and chees its so good ill never make any other ,that good.
I AM GOING TO TRY THIS RECIPE OUT AS SOON AS POSSIBLE MY MOUTH WAS WATERING. I CAN TELL I'T GOING TO BE GREAT! CAN'T TO MAKE IT. BLESS YOU AND YOU AND YOUR FAMILY HAVE A BLESSED AND HAPPY NEW YEAR. THANK YOU MS LINDA ❤
I just discovered you in this very video, and I loved it. Most cooking videos leave out small things that ultimately make a big difference. You answered questions for me that I didn't know I had.
Usually I am horrible when it comes to liquid batters. But I just might give this recipe a try. You make it look so easy. Your chicken looks simply beautiful. Love the color
I'm right there with you! I am going to try this, though. I'm going to watch it a couple times to familiarize myself with it so I feel confident enough to make it! I'm looking forward to it! 💜🍗 🍽️
@@jackiewinters5792 The most important thing is to use a large pot, like the Dutch oven, because you never want a pot to be more than about half full of hot oil. The oil can foam up and start to overflow, and that's very dangerous (because the oil will be well over 300°, and how are you going to stop it from going everywhere). Also, start with a lower temperature than you need, and bring the oil UP to temperature, instead of starting to high, and bringing it down (which will burn the oil and make it taste nasty, as well as also being dangerous).
Test Kitchen recipes have NEVER disappointed me! Even with their beef stir fry recipe, I had my doubts, but it was THE best stir fry I have ever made. I am so excited about this fried chicken recipe because I have failed at fried chicken after so many tries. I thought I could never make outstanding fried chicken without fast food equipment (pressure cooked with oil, which you can't do with non-commercial pressure cookers). Thank you, Julia!!!!
So good! I added garlic salt and garlic powder to the dry mix and it was wonderful. I dipped potato chunks in the remaining batter and made batter coated potatoes. They were a hit
Not an American here so please bare with me. What is "one and three quarters of a cup"? Is it 1 cup + 3/4 cup? Kindly correct me if i am wrong. She also said in the brine "quarter of water", how is that measured? Thank you!
I made this last night, forgot to pat the first 3 pieces that went in but realized when the batter was starting to float I knew I'd missed a step. Wow, so crispy crunchy delicious! Like others, I would add a few more spices next time. I also brined it 24 hours with less salt, just works with my schedule. Great recipe as usual.
This was the best fried chicken I have ever made! I had given up on making fried chicken. I either burn it or it was underdone or all the breading would fall off. So I tried what you did and my gosh it turn out perfect. Thank You!
I finally had a chance to make this chicken. It was delicious. Tender juicy was not overcooked very surprised and everyone loved it. And I did add garlic and a downgraded the pepper but it was absolutely delicious. We'll definitely make again.
Fried chicken has always been my nemesis. This looks so good and now I'm wanting fried Chicken. Just might have to give this a try. Thanks for inspiring me.
I love fry chicken 🐓 🍗 🐔 most certainly would cook 👩🍳 this way. Thanks Rachel for showing us home make perfect fry chicken. PS stay safe 😷 don’t let your guard 💂♀️ down. Blessings from my family to yours family 🙏📿✝️
I tried this fried chicken recipe today and I must say that this is the best fried chicken recipe that I have ever tried. The chicken was absolutely delicious!! This is the way that I will be frying chicken from now on. Thanks for sharing this recipe with us
Go for it. You won't regret it. I love fried chicken also and I am very picky when it comes to fried chicken so believe me if I say it's great it's great! I think you will enjoy it@@jeanineslife2462
I'd recommend substituting potato starch for the cornstarch, which is common for Japanese-style fried chicken. And speaking of Japanese food, Japanese curry roux dissolved in unsalted chicken stock or vegetable stock to make a curry sauce is incredibly delicious as a gravy for fried chicken.
Just a small tip on the brining. She mentions that you don't want to brine the chicken for more than 30 minutes or it will get too salty. You actually can brine it for longer than that, even days without it getting too salty. The trick is to taste your brine before putting in the chicken. Have the saltiness the same as what you would like it to be if it were cooked. That's how salty it will be when cooked if you're brining for longer. Longer brines make softer chicken (up to a certain point).
I have found with today's old chickens, adding salt makes the meat tough & stringy, like goat meat. (draws the water out of the tissue I guess?) i never add salt until it's time to cook it. These are old birds you get in the store these days.
Actually I disagree with you Because unless you're going to change her brining recipe from half a cup so like a quarter cup of salt than she's telling you if you use her exact measurements of a half a cup of salt she's telling you if you do that for more than an hour IT WILL become too salty unless like I said you plan on changing the recipe and making it like a tablespoon of salt or something then that's different you can leave it longer but if you use her exact measurements for the brining she's telling you it will become too salty if you leave it in longer than 1 hour has nothing to do with tasting it because it will become too salty after 1 hour if you use her exact brining measurements
@@shawbrothersgirl2740 lol they just told you the "trick" to brining was to taste the brine first and adjust to your liking, I'll bet the 1/2 cup brine tastes a little 😬... salty
@@edgewatersbestguitarist1524 yeah but don't say you actually can leave it for more than 30 minutes making it seem like you're using her exact measurements that's the way it sounded in the original comment now if you're going to adjust her brining ingredients and make the salt less and taste as you go along THEN THAT'S DIFFERENT I guess but if you're using her exact measurements for that brine half a cup of salt then if you leave it in for more than an hour she's telling you it's going to be too salty that's what she's telling you with her exact measurements
4 หลายเดือนก่อน
Made it with my Granddaughter and We loved it. This is the 2nd time and it is becoming a family Favorite Thank you Julia
I prepared fried chicken for Sunday’s dinner using your recipe and it was spectacular. My wife , who’s an excellent cook, said it was the best fried chicken she ever had! I cannot thank you enough.
I made Julia's batter fried chicken, but I pan fried in about 1" of vegetable oil in a 12" cast iron skillet. Seasoning the batter properly is the trick and 300 to 325 degree fry temperature is a must. My proper internal temps took about 17 minutes for both white and dark meat doing it my way. End result, WOW! I'm lovin" the battered chicken recipe right now. Thank-you Julia.
I was salivating from the time Julia placed the first piece of chicken into the frying pot. I’m craving for fried chicken right now. So I am going to drop everything and go to the supermarket. I’m going to use this easy recipe. Thank you Julia ❤❤
Julia, I have never been able to nail great fried chicken!! I ve tried!!!! I'm going to try this. Thank you. I lovvvvve fried chicken. Your money bite of crunch made me want to run to the store to buy chicken!!❤❤❤
I've been searching for the perfect batter recipe! I, too, love a lot of fresh ground black pepper. Adding it to hot soups really wakes it up & makes the soups sing.
The heavy duty dutch oven (porcelain on iron) and the easily regulated gas flame is what's really important. You don't want the temp to fall too far for too long or go way too hot. It'll ruin it.
This made me want fried chicken. Unfortunately I have to stay away from fried foods for health reasons otherwise I'd def be making this! I just have to live vicariously through this fried chicken video! 😄
Sure you can take a bite of a piece of fried chicken that won't hurt you despite your health problems a bite won't hurt LOL or even half of a Fried wing won't hurt
Aww...I'm sorry to hear about your health problems. Hoping you find some delicious and healthier alternatives so you can still enjoy your favorite eats 😊
@@shawbrothersgirl2740do you tell an alcoholic a sip won't hurt? Frying isn't good since the oils become trans fat. You don't know the degree of her health issues or her diet.
I love fried chicken and you god gifted was the one tought me how to prepared chicken from first step to the last ,thank you so much I look to so many shefs but could not undrestand them ,you are good heart person and you said all steps from your heart thank you again
I think you made my mouth water seriously and I am gonna make this asap and I am gonna pair it with the stove top mac & Cheese I learned from you as well, Yummy!!!!!😊
This is the perfect crispiness!!! I had been wondering what I'd been doing wrong and it was the absence of the baking powder. I double fried my drums and wings and it was perfection!! Thank you!!
This recipe is the best I've ever had. Added my own seasoning to our liking and was amazing! Chicken dropped in egg and flour is typical but this is a step above. Delicious, tender, crispy and seasoned to perfection 😋 making again tonight!
Love your videos. Great job. I've been watching you and all the shows you are on . From the beginning. Thank you for your help in making me a better cook. All the hosts are amazing!!!!
I just saw you make this. I went right to my kitchen and copied everything except for the chicken pieces, all thighs here. . It was THE BEST FRIED CHICKEN I HAVE EVER MADE!! The brine had that slight sweetness to the chicken. Amazing. The cornstarch definitely makes all the difference in crunchability. lol THANK YOU!
Dear Julia, I love your fried chicken presentation. Unfortunately I am in a nursing care facility I will probably never experience your fried chicken but I love your enthusiasm it's so uplifting. God bless you!😮
I made this recipe last night using boneless chicken breasts. Two comments: First, the cream gravy I made using homemade stock, flour, butter, and a tablespoon of heavy cream was a bit too thin and lacked flavor, so I dipped the tip of my whisk in the batter and briskly whisked it into the gravy… OMG, that was the best cream gravy I’ve ever made! Bursting with flavor and, of course, perfectly matched the chicken. Second, I thought the breading was way too hard, but after slicing the breasts for serving and drizzling with the cream gravy (also on some reheated Jasmine rice) the crispiness was perfect, especially when contrasted with the moist breast meat. This recipe is a keeper! Thank you!
Thanks Julia. Really like the way you whip around the kitchen! And your recipes are great. Cant wait to try the fried chicken. Really like the “make ahead” idea. I often spend too much time in the kitchen when the kids are home. Thanks again!
I just made this for my husband. We’ve been married 44 years and after many tries and fails, he has resigned himself to having to eat fried chicken at a restaurant. He absolutely loved it! He said it was far better than any restaurant and he never wants any other. A million thanks for the recipe. It was easy and best of all put a big smile on Hubby’s face. Perfect!
Smh
Happy 44th we love fried chicken and def going to try this for sure we’ll be married 46 yrs in June but next week we’ll be together 50 years holy moly lol he asked me out April 14th 1974 I was 14 he was 18 as long as we meet God in the middle of us , we can’t go wrong yayyy for all of us , we are not a statistic 🌻🌻🌻
@@tmaffeo Good to hear from Y'all, divorce is so common now you rarely see people who've been married that long. My wife and I are coming up on our 42nd. Yayyy for us all!, indeed! Oh, and I'm making fried chicken right now!
@@blakepiercy1528we had fried chicken too but it was from “ Popeyes ” lol 🌻🌻🌻
Not an American here so please bare with me. What is "one and three quarters of a cup"?
Is it 1 cup + 3/4 cup? Kindly correct me if i am wrong.
She also said in the brine "quarter of water", how is that measured?
Thank you!
Made this for my Son tonight. I’m single, retired and on a tight budget!Bought a pack of drumsticks for $5.55 and followed your recipe (used canola oil). My dinner visit with my Son was perfect. He loved it! Thank you for help making my night ❤
Canola oil is so horrible for you. Once a doctor sent me an article about canola oil. The lab rats they did studies on ended with neurological problems, blindness and death. It comes from the rapeseed plant. RAPEseed. Makes sense it rapes your body of everything. Its a manmade bioengineered plant. They use the oil for machinery as well. Do your body and mind some good and read up about canola oil and toss it in the trash!!
Canola Oil is not ok for human consumption.
@@aricmkmkm
Most oils are not. What exactly is your point to her story?
@@aricmkmkmI use avocado oil for frying. It's really mild tasting like canola oil but isn't bad for you like canola oil is.
@@Simsanemy wallet can not imagine deep frying in avocado oil
Julia I have been watching you on television since the age of 16 and am 34 now. I wasn’t raised with a mother figure who taught me things. I am so thankful for finding you and America’s test kitchen. You taught me how to cut my first onion. Without you, I would have been lost having to cook for myself when I was thrown out of my home at 16. can’t thank you enough!
👏🏻🤯🫶🏻
God bless you
Same here. Only I just found this channel. But I've been learning from TH-cam as well lol. It'd be a dream to work at test kitchen! I'd probably get really fat though 😆😅🤤
U only said put the batter one side.but later you say here's that batter that was refridgerated.a bit confusing
She created the batter then put it in the refrigerator as she brined the bird. When it was time to cook, both came out and she wisked the batter to loosen it up, then she dipped the chick and dropped it in the hot oil.
I am 71 years old and an avid and accomplished cook/chef. I will just leave it at that. I really want to compliment this recipe and not myself :-) This fried chicken batter is BY FAR....the best I have ever served. Light..yet crispy with a crunch that will surely bring smiles from everyone at the table. Just amazing....in a league of its own. I only made one adjustment and that was I added 2 TBSP of flour likely needed since I live in a high humidity tropical environment where flour in recipes typically requires slight adjustments because of humidity. I LOVE THIS RECIPE !!!!!
Just the sound of the crunch when you first into it has the sound of pure goodness. I can already know that this will be the only way I fry chicken. Thanks!
I like to add garlic and onion powder, about 1/4 teaspoon each to the dry mix. Always great to see Julia! 😍
👏👏Good to know you use other seasonings. She didn't season her chicken at al.
@@1991MekaYeah. Except for the salt, pepper and cayenne there was no seasoning. 🙄
That is exactly what I thought was missing: garlic powder and onion powder. Maybe a pinch of dried mustard powder, too. Yum!
@@theoriginalbridgetconnors And paprika.
KFC also has white pepper and MSG
My wife was my food critic and she loved this recipe..It bring back memories because she past away in February..Can still her say "this is the best chicken I have ever ate" Thanks for the memory!!
I made this tonight, just incredible. I bought 20 drumbsticks for $4 and fried them up, it's so easy. It was a huge hit and MUCH cheaper than getting it from popeyes or KFC. Amazing !
I agree ipayed for ten pieces with a coupon 32 dollars and was disappointed they gave me tiny pieces and were alittle dry upset with instant potatoes the cup used to be big now there tiny sucks
You got 20 drumsticks AND 3 quarts of PEANUT oil for $4???? Where (or should I say what decade) do you live in? In MY world (So. California USA 2024) 20 drumsticks will run you 10-15 dollars (on sale) and that much peanut oil nearly $20.00.
😱 wow!! I'm in Illinois & get drums on sale for .89¢/lb, & peanut oil is about .12¢ an oz. CA sure is beautiful but pricey - i guess that's why i put up with the shitty weather here 🤣
I’m a retired firefighter and was the Chef. I love watching your shows and recipes. I’ve had 4 heart attacks and 3 strokes but I’m still cooking and I love fryed chicken ❤❤❤😂
CrazyBob, a retired firefighter but still a hero. Thank you
LMAO, its 11 am got a mixed drink bout to brine some chicken LOL, "helps thin the blood"🤣 well being a Chef is stressful my ex hubby was, a lot of stress, and firefighter thats my other ex LOL a lot of stress, his first call was pulling a lady blonde hair that wasnt blonde no more, doa, head stuck through windshield, they had no choice to pull her as glass crunching around her, panic, PTSD, anixety man, people dont understand all the stuff you saw, between those 2 jobs you were a walking heart attack and stroke, get screened for cancer too, my exs dad died who was fire chief, be well! and enjoy your fried chicken! but i use avacado oil LOL shallow fry and slap in oven, other times i deep fry in peanut oil, im 47 and thinking more about my mortality these days, years fly!!! i left nursing because i turned down the you know what, we looked at our mortality everyday staring at our faces..
I stayed away from frying my own chicken for years because it never came out good until I run into Julia's recipe. I will tell you, the chicken comes out juicy and crispy even after it gets cold. I love the batter that although not thick it's so crunchy as long as you follow Julia's instructions closely.
HELLO JUST TRIED IT FOR THE FIRST WITH MY VERY FIRST BRAND NEW DUTCH OVEN AND CANDY DEEP FRYING AND DIGITAL THERMOMETER IT CAME OUT SUP SUPER CRISPY AND CRUNCHY ❓️👍👀
I cannot tell you how many times I’ve made this fried chicken. It is hands down the best recipe.
I combine the dry batter ingredients and store in an airtight container ready for use. I use this not just for chicken, but onion rings, veggies, and shrimp.
It is absolutely fabulous and so delicious!
Give it a try, you won’t regret it!
YUM! 😊
Thanks for other uses of the batter great ideal
Maam, can i ask if its necessary to put the chicken and cook again in the oven right after cooking? And for how long in the oven?
Or i can eat it right away (when not hot 😅😅😅)?
Will really appreciate your reply. Thank you.
I see shrimp .. how about fish ?
@imeldaduran1812 the only reason she put the chicken in the oven is to keep it warm while cooking the second batch. I prefer my chicken eaten right of the fryer. You absolutely can eat it right away. I NEVER put my chicken in the oven. Straight to the plate!!! Hope this helps. 😊😊😊
Is it crunchy?
This turned out EXACTLY the way you showed; making, smelling, EATING !! No other recipe can top this one... THANK YOU VERY MUCH. From Canada ( where no one cooks chicken like y'all do down south)
This Julia at Home series has been absolutely terrific. Best thing the channel has put out in a long time.
Agree 😊
Looks good and I loved the way you kicked the oven door shut, like a real cook.
I, too, noticed that. 👍
I've made this and it is by far and away, the BEST and easiest fried chicken I've ever had! I've used this exact recipe with chicken tenders as well and they turn out unbelievably juicy. I make a massive batch and freeze them, then reheat them in the air fryer. They really do retain their crispiness after being reheated.
Thank you 😊I will definitely be making this soon
Wow...didn't think about making tenders ahead for later use. Great idea! Think I'll be following your lead. 👍❤
Thanks for that! Great suggestion to freeze the tenders
Woww
That’s great to know 😃
I try this recipe and added garlic, basil, and tajin seasoning and fried in coconut oil. it was the best fried chicken ever. Thank you for your help. ❤
I am going to use coconut oil and avocado oil for healthier solution. I hope it works.
I love that...some chef they only taste a tiny bite but Julia....always ....love her from american test kitchen they are awesome and great teachers..❤❤❤❤
Biggest Kudos ever!!! After years of buttermilk soaking, egging, flour etc Ive finally found a foolproof fried chicken recipe that not only taste excellent but is eye-candy too!! I lightly salted the chicken directly with table and garlic salts before placing in the excellent batter. ATK has done it again!!!
I made Julia's recipe a few weeks ago & it was a huge hit with the family. Making it again tonight, but I doubled the recipe to have more leftovers this time (it good cold too). This is now my go to recipe for fried chicken - super crispy & so YUMMY!
Hello
I love how simple this recipe is from the brine to the batter and the frying !! I can’t wait to make this I’m inspired I’ve never been able to make GOOD fried chicken !!!
same here its my very favorite, I can cook very well i cook here,but cannot do fried chicken well drives me crazy. I am gonna try this because I learned her stove top mac and chees its so good ill never make any other ,that good.
This lady makes me excited to trying new methods for frying. I love this channel!
A proper cook is always passionate about the food they are about to devour
Great content, thank you ☺️
I really like this recipe. If you don't have time for an overnight buttermilk brine or something of the sort, this can all be done in an afternoon.
Thank you for the tip😊
Looks so great. Can't wait to try this. Thank you Julia
Love watching you cook anything Julia!. Love watching you cook anything Julia!.
I AM GOING TO TRY THIS RECIPE OUT AS SOON AS POSSIBLE MY MOUTH WAS WATERING. I CAN TELL I'T GOING TO BE GREAT! CAN'T TO MAKE IT. BLESS YOU AND YOU AND YOUR FAMILY HAVE A BLESSED AND HAPPY NEW YEAR. THANK YOU MS LINDA ❤
Hello Linda
How are you doing today?
I just discovered you in this very video, and I loved it. Most cooking videos leave out small things that ultimately make a big difference. You answered questions for me that I didn't know I had.
Usually I am horrible when it comes to liquid batters. But I just might give this recipe a try. You make it look so easy. Your chicken looks simply beautiful. Love the color
I'm right there with you! I am going to try this, though. I'm going to watch it a couple times to familiarize myself with it so I feel confident enough to make it! I'm looking forward to it! 💜🍗 🍽️
@@jackiewinters5792 The most important thing is to use a large pot, like the Dutch oven, because you never want a pot to be more than about half full of hot oil. The oil can foam up and start to overflow, and that's very dangerous (because the oil will be well over 300°, and how are you going to stop it from going everywhere). Also, start with a lower temperature than you need, and bring the oil UP to temperature, instead of starting to high, and bringing it down (which will burn the oil and make it taste nasty, as well as also being dangerous).
Wonder if this would work with my method: dredge in flour - allow that flour to absorb, then in egg-milk, then in the flour-whatever crust.
Julia. I've always been mesmerized. I'll watch her make all the foods I can't eat and still come back for more.
Test Kitchen recipes have NEVER disappointed me! Even with their beef stir fry recipe, I had my doubts, but it was THE best stir fry I have ever made. I am so excited about this fried chicken recipe because I have failed at fried chicken after so many tries. I thought I could never make outstanding fried chicken without fast food equipment (pressure cooked with oil, which you can't do with non-commercial pressure cookers). Thank you, Julia!!!!
Hello 👋
How are you doing today?
The crunch noises it made when Julia took a bite is unreal!
for sure....even at our table...it was hilarious ...
So appetizing looking. Love the way you talk to your chicken ,
So good! I added garlic salt and garlic powder to the dry mix and it was wonderful. I dipped potato chunks in the remaining batter and made batter coated potatoes. They were a hit
I also add garlic powder
how long did you cook the potatoes?
Not an American here so please bare with me. What is "one and three quarters of a cup"?
Is it 1 cup + 3/4 cup? Kindly correct me if i am wrong.
She also said in the brine "quarter of water", how is that measured?
Thank you!
@@jamesarden317 "A Quart of" or about 950 ml (more or less)
@@armywife2248 thank you!
I think that is one of the best fried chicken recipes I've heard in a long time and can't wait to do it
Thank you Julia. America's Test Kitchen is the best cooking program that I follow. Always the best recipes.
This inspires me to cook more and try new recipes. Thank you!
Love watching you cook anything Julia!
She is amazing 😊
youtube.com/@MF-my3cl?si=R9rgIDAQADrxwu5Z
Good morning Julia I am Ronelle from South Africa and this chicken are on the menu for coming Father's Day.❤Thanks for sharing hun.
Always get the best recipe's from this channel
I made this last night, forgot to pat the first 3 pieces that went in but realized when the batter was starting to float I knew I'd missed a step. Wow, so crispy crunchy delicious! Like others, I would add a few more spices next time. I also brined it 24 hours with less salt, just works with my schedule. Great recipe as usual.
Julia is the queen of flawless recipes. I'm going to make fried chicken this way next time. Looks soooo good.
This was the best fried chicken I have ever made! I had given up on making fried chicken. I either burn it or it was underdone or all the breading would fall off. So I tried what you did and my gosh it turn out perfect. Thank You!
I finally had a chance to make this chicken. It was delicious. Tender juicy was not overcooked very surprised and everyone loved it. And I did add garlic and a downgraded the pepper but it was absolutely delicious. We'll definitely make again.
All I can say is, you just gardened my heart. I was looking for a chicken recipe like this
Thank you
Fried chicken has always been my nemesis. This looks so good and now I'm wanting fried Chicken. Just might have to give this a try. Thanks for inspiring me.
I love fry chicken 🐓 🍗 🐔 most certainly would cook 👩🍳 this way.
Thanks Rachel for showing us home make perfect fry chicken.
PS stay safe 😷 don’t let your guard 💂♀️ down. Blessings from my family to yours family 🙏📿✝️
Our you could just buy good fried chicken. Cheaper, skip all the work, and no cleanup.
@@DietBajaBlastfrom where it's so expensive
I tried this fried chicken recipe today and I must say that this is the best fried chicken recipe that I have ever tried. The chicken was absolutely delicious!! This is the way that I will be frying chicken from now on. Thanks for sharing this recipe with us
ok your comment is the 4th saying its great I gotta try, I love fried chicken
Go for it. You won't regret it. I love fried chicken also and I am very picky when it comes to fried chicken so believe me if I say it's great it's great! I think you will enjoy it@@jeanineslife2462
@@jeanineslife2462 You won't be disappointed
@@jeanineslife2462 You won't be disappointed
I'd recommend substituting potato starch for the cornstarch, which is common for Japanese-style fried chicken. And speaking of Japanese food, Japanese curry roux dissolved in unsalted chicken stock or vegetable stock to make a curry sauce is incredibly delicious as a gravy for fried chicken.
I plan on making this recipe but need to know if it’s the same amount of potato starch as cornstarch? Thanks!
@@janelynn2560 Yes. Same amount as cornstarch. Potato starch is a lot crispier when there's no baking powder around opposed to cornstarch.
@@robinw3716 Thanks!
Do you have a curry sauce recipe?
@@janelynn2560I’ve got one on my channel
This recipe is amazing..tried it and couldn't stop eating while cooking. Thanks so much for sharing.
Just a small tip on the brining. She mentions that you don't want to brine the chicken for more than 30 minutes or it will get too salty. You actually can brine it for longer than that, even days without it getting too salty. The trick is to taste your brine before putting in the chicken. Have the saltiness the same as what you would like it to be if it were cooked. That's how salty it will be when cooked if you're brining for longer. Longer brines make softer chicken (up to a certain point).
I have found with today's old chickens, adding salt makes the meat tough & stringy, like goat meat. (draws the water out of the tissue I guess?) i never add salt until it's time to cook it. These are old birds you get in the store these days.
@@mikezylstra7514 Fried chicken should be no more than a 3.5 lb bird for tenderness...
Actually I disagree with you Because unless you're going to change her brining recipe from half a cup so like a quarter cup of salt than she's telling you if you use her exact measurements of a half a cup of salt she's telling you if you do that for more than an hour IT WILL become too salty unless like I said you plan on changing the recipe and making it like a tablespoon of salt or something then that's different you can leave it longer but if you use her exact measurements for the brining she's telling you it will become too salty if you leave it in longer than 1 hour has nothing to do with tasting it because it will become too salty after 1 hour if you use her exact brining measurements
@@shawbrothersgirl2740 lol they just told you the "trick" to brining was to taste the brine first and adjust to your liking, I'll bet the 1/2 cup brine tastes a little 😬... salty
@@edgewatersbestguitarist1524 yeah but don't say you actually can leave it for more than 30 minutes making it seem like you're using her exact measurements that's the way it sounded in the original comment now if you're going to adjust her brining ingredients and make the salt less and taste as you go along THEN THAT'S DIFFERENT I guess but if you're using her exact measurements for that brine half a cup of salt then if you leave it in for more than an hour she's telling you it's going to be too salty that's what she's telling you with her exact measurements
Made it with my Granddaughter and We loved it. This is the 2nd time and it is becoming a family Favorite Thank you Julia
When cooking fried Chicken use this recipe. The best for me in terms of crispiness.
I like these people immensely and feel really good when I'm watching and listening to them.
Now I’m craving fried chicken 🤤 Looks delicious! I agree about the garlic powder - it’s a must have for me too 😊
I prepared fried chicken for Sunday’s dinner using your recipe and it was spectacular. My wife , who’s an excellent cook, said it was the best fried chicken she ever had! I cannot thank you enough.
I’m fixing some chicken thighs using this recipe tonight for supper. Your chicken looks so good.
I tried two different recipes and hands down this is the best one. Easy to do and I followed the recipe without any changes. Delicious!
I made Julia's batter fried chicken, but I pan fried in about 1" of vegetable oil in a 12" cast iron skillet. Seasoning the batter properly is the trick and 300 to 325 degree fry temperature is a must. My proper internal temps took about 17 minutes for both white and dark meat doing it my way. End result, WOW! I'm lovin" the battered chicken recipe right now. Thank-you Julia.
I was salivating from the time Julia placed the first piece of chicken into the frying pot. I’m craving for fried chicken right now. So I am going to drop everything and go to the supermarket. I’m going to use this easy recipe. Thank you Julia ❤❤
Julia, I have never been able to nail great fried chicken!! I ve tried!!!! I'm going to try this. Thank you. I lovvvvve fried chicken. Your money bite of crunch made me want to run to the store to buy chicken!!❤❤❤
I've been searching for the perfect batter recipe! I, too, love a lot of fresh ground black pepper. Adding it to hot soups really wakes it up & makes the soups sing.
I love this recipe. I have been looking for fry chicken recipes for a while. This looks easy and perfect. I will try your recipe. Love you guys!!
The heavy duty dutch oven (porcelain on iron) and the easily regulated gas flame is what's really important. You don't want the temp to fall too far for too long or go way too hot. It'll ruin it.
yes, you girls are the best, I used to watch you some years ago, and I'm so glad to find you on TH-cam. thanks.
This made me want fried chicken. Unfortunately I have to stay away from fried foods for health reasons otherwise I'd def be making this! I just have to live vicariously through this fried chicken video! 😄
Life is for the living.
Sure you can take a bite of a piece of fried chicken that won't hurt you despite your health problems a bite won't hurt LOL or even half of a Fried wing won't hurt
Aww...I'm sorry to hear about your health problems. Hoping you find some delicious and healthier alternatives so you can still enjoy your favorite eats 😊
@@shawbrothersgirl2740do you tell an alcoholic a sip won't hurt? Frying isn't good since the oils become trans fat. You don't know the degree of her health issues or her diet.
I love fried chicken and you god gifted was the one tought me how to prepared chicken from first step to the last ,thank you so much I look to so many shefs but could not undrestand them ,you are good heart person and you said all steps from your heart thank you again
Thanks for sharing it looks delicious must try it.
I love watching Julia. She’s so sweet.
What do you do with the used oil? I have never fried anything. Looks delicious!
Strain it and reuse it a few times!
You can cook a raw sliced potato at the end and deep fry it for a few minutes, which will absorb existing flavors, before shutting it down.
Making this recipe for the game tonight 🏈
That's why I love this channel and all of the effort you guys give. That looks amazing!
I think you made my mouth water seriously and I am gonna make this asap and I am gonna pair it with the stove top mac & Cheese I learned from you as well, Yummy!!!!!😊
How delicious, you make everything look so easy. I can imagine the mess I would make.
Scrumptious Julie, you’re the best! Love you and Bridget and your entire supporting cast! Thank you for another gorgeous dish to try!
I've been hungry for fried chicken... and this looks WONDERFUL. Thanks, Julia!!
😋 😋
This is the perfect crispiness!!! I had been wondering what I'd been doing wrong and it was the absence of the baking powder. I double fried my drums and wings and it was perfection!! Thank you!!
You can never go wrong with good fried chicken!
This recipe is the best I've ever had. Added my own seasoning to our liking and was amazing! Chicken dropped in egg and flour is typical but this is a step above. Delicious, tender, crispy and seasoned to perfection 😋 making again tonight!
They way my girl slammed the oven shut with her leg😂😂😂😂
My elders always put the chicken in the oven to finish off.
Love your videos. Great job. I've been watching you and all the shows you are on .
From the beginning.
Thank you for your help in making me a better cook. All the hosts are amazing!!!!
It looks/sounds delicious. I'm gonna make this for a family dinner.
You provide very detailed guidance, I will cook and follow it. Thank you.
Oh my! It is so easy to make fried chicken with your method. I will definitely try it! Thank you Julia!
Delicious looking chicken and excellent recipe, will definitely make this, thank you Julia!
That looks perfect! I can’t wait to try it! ALL of your recipes are very good, and I try to experiment with them all! Thanks so much!!!
Hello Kathleen
How are you doing today?
I just saw you make this. I went right to my kitchen and copied everything except for the chicken pieces, all thighs here. . It was THE BEST FRIED CHICKEN I HAVE EVER MADE!! The brine had that slight sweetness to the chicken. Amazing. The cornstarch definitely makes all the difference in crunchability. lol THANK YOU!
EXCELLENT Julia !! as Always !
Mmmmm, that looks absolutely delicious
I've been making this same recipe for years. It really makes the best fried chicken hands down.
I can’t wait to try this Recipe 😊
Is there a good place to actually get the recipe instead of watching the video again? Thanks in advance if so 👏🏻
Thank you for sharing Julia at home May God bless you n your family ❤
Julia you are amazing and just hilarious!!!😂 Love that! Definitely making it tmrw. Thank you so much!
Dear Julia, I love your fried chicken presentation. Unfortunately I am in a nursing care facility I will probably never experience your fried chicken but I love your enthusiasm it's so uplifting. God bless you!😮
This looks absolutely delicious, can't wait to make this! Thank you Julia.
Looks, delicious.
Will try.
Thanks. Canada
I LOVE Americas Test Kitchen! 👍🏻👍🏻👍🏻👍🏻👍🏻
Yummmm! Absolutely delicious. Will be making this again. Thank you Julia! ❤️🍗😋
I made this recipe last night using boneless chicken breasts. Two comments: First, the cream gravy I made using homemade stock, flour, butter, and a tablespoon of heavy cream was a bit too thin and lacked flavor, so I dipped the tip of my whisk in the batter and briskly whisked it into the gravy… OMG, that was the best cream gravy I’ve ever made! Bursting with flavor and, of course, perfectly matched the chicken. Second, I thought the breading was way too hard, but after slicing the breasts for serving and drizzling with the cream gravy (also on some reheated Jasmine rice) the crispiness was perfect, especially when contrasted with the moist breast meat. This recipe is a keeper! Thank you!
Thanks Julia. Really like the way you whip around the kitchen! And your recipes are great. Cant wait to try the fried chicken. Really like the “make ahead” idea. I often spend too much time in the kitchen when the kids are home. Thanks again!
I love a woman that talks to her chicken as she's frying it!!!
😂😂😂😂😂
Enjoy listening and watching you cook. That chicken looks gorgeous. Thank you 😊
Hello Debra
How are you doing today?
I ❤ A WOMAN THAT TALKS TO CHICKEN AS SHE PLACES IT IN HOT OIL
Pro tip, give you batter a little taste to adjust seasoning before frying (since there’s no raw egg)… add some garlic and onion powder
yeah,im not a fan of large amounts of black pepper,but love garlic powder and onion and parika its my holy trinity lol
That's what Ghettobank said