@@chrismeyers1607 The salt first draws moisture out, but it eventually gets reabsorbed (it takes about 45-60 minutes for the water to be fully absorbed). I explained all of that in more detail in this video: th-cam.com/video/xs1MC-xmEm0/w-d-xo.html.
Tip: buy one of those $5 permanent coffee filters at the grocery store to filter your oil. Why waste money on cheesecloth and deal with the mess? The coffee filter has a much finer screen and lasts forever. Perfect for your bacon grease also.
If you’re gonna do that the disposable ones like 100-200 coffee filter packs are better. No mess cleanup. And it lasts forever. Avging deep frying shit like once a week. You’re only using like 4-5 a month.
Salt, paper, oregano, smoked paprika, onion powder, garlic powder For 3 cups flour add 1 cup of corn starch, add baking powder 2 tes spoon per pound of flour. (75% flour to 25% corn starc) if Asian style the. 50-50% ratio of flour and corn starch For small peices 177c For a little big 163c For bones pieces
After learning to cook a lot of Japanese dishes I highly recommend potato starch. It stays crispy even when it’s being covered in broth for the final stage.
I just wish I enjoyed cooking. I'd rather have someone else make the food for me. For example, restaurants can make better sandwiches than I can make at home. I went to a Vietnamese restaurant and they had jalapeno shrimp and my God it was so delicious. My mouth was on fire, but it was too good for me to care about my tongue dying.
@@lunarcorpse you should try. I find just the opposite. I cook much better food than I get out most of the time and you can also adjust better to your tastes.
@@GohAhweh I love that. My favorite is Agadashi Tofu. When I moved I couldn’t find a Japanese restaurant that served it anywhere so that started my deep dive into that cuisine
I brine the chicken overnight in 3/4 cup salt per gallon of water. I also put in 2 cut up lemons (or one large orange) cracked white peppercorns and camomile. For step 2 in breading, I used to use buttermilk but now just ice cold water. I do, however, season the flour, try using ground Morita peppers instead of black pepper available , in bulk, at good Hispanic supermarkets. PS. I use the same brine for duck, substituting lavender for camomile and Moritas for white peppercorns
One more tip: The sludgey stuff that settles at the bottom of the pot is referred to as crackle. Apparently it's what the original KFC gravy recipe used for its roux component. I've tried it before as a thickener and the amount of flavor you get is INSANE.
@@Whyareyoulying100 what's the general ingredient in gravy, for people new to cooking, please? What pot iz Zanpaznarf is talking about? I see many pots there?
50 years old and been cooking since I was 10. Made fried chicken using this recipe because my daughters literally demanded something crispier than I normally make. Wife, kids and neighbor all said this was the best fried chicken I have ever cooked! Thank you!
Its the buttermilk that aborbs into the flour that makes it turn dark or burn. I have tried it. You dont need to use buttermilk. I use egg whites and club soda, keep my a.p flour light with no red seasonings ( another reason why it turns dark) and my chicken coating never burns or turns dark. Comes out looking like jolliebee's or Popeyes. You can use red seasonings and sprinkle on after cooking if you want.
Buttermilk taste better you can still use it and put baking soda on the flour. You marinated the chicken with butter milk and seasoning, then for the chicken dip you use ice water + baking soda. Then dip again on the flour. Marinated chiken put it on the flour and put it on the water and put it again on the flour and fry immediately.
This is quickly becoming my favorite channel for anything cooking related (which is mostly what I watch). Love the pace of your videos, and how informative they are! Thanks for the solid content!
My Mom had a deep fryer. She would use egg wash and corn flakes crushed up with salt and pepper. Best fried chicken ever and home fries. Boy do I miss her cooking.
Charlie, Thanks!! I've been trying to make great fried chicken for years, but your video pulled it all together and I'm in disibelief at how good this is. You hit all the buttons, whether it was baking powder in the flour, adding flour to the butter milk, buttermilk to the flour, or salting the meat ahead. It worked flawlessly and I am now a fried chicken master! I've watched countless fried chicken videos, but this one, well, it was the one!
This looks REALLY promising. You seem to like your chicken the way I like it, and while I already have learned to do some of the steps you take, like brining the chicken before cooking it, you have discovered some hacks for the coating that I've not come across until now. I've bookmarked it for when I have my next deep fried food craze. Thanks!
I haven't made fried chicken in a couple years. I followed your method to fry up some tenders with my spice seasoning of choice..."amazing" is an understatement. Perfectly cooked, juicy, lots of crispy/craggy bits, and so flavorful. Thanks for all your hard work, this will definitely be my method from now on.
Haha, I'm vegan and watch these kinds of videos because a lot of it is still useful for frying mushrooms, tofu, cauliflower etc. I actually do pretty much everything you mention in this video, so glad to know I'm on the right path. I kinda want to try that weird oil solidifier thing. I usually just pour it into a trash bag once it cools down but that looks like more fun.
Hey, I’ve actually seen a few of your videos too and really enjoyed them! Even though I’m not vegan haha. Good to know that these ideas still apply for most vegetables too though!
Listen, I watch your videos but you need to understand that oil that has been used once or twice for trying ends up making BETTER and CRISPIER food. This is scientifically proven. Google around.
Now I know I can trust you, I do the EXACT same thing even down to using 50/50 for sauces fried chicken and a 25/75 for plain fried chicken. The most important tricks to great fried chicken are that flour to starch ratio and the use of baking soda or baking powder and double frying, which gives you a LONG lasting crunch and helps thoroughly cook those bigger pieces with out over cooking the outside. Also double frying is a must if u are frying a lot of chicken for a family or party it allows you to get the bulk of the work done a little ahead of time and it makes the final frying go supper quick and in larger batches. So everyone can eat hot fried crispy chicken.
Thank you for the bit about what to do with the oil after using it for frying!! I’ve always wondered about that - having grown up in a household that didn’t fry anything.
Hi Charlie, I am vegetarian but enjoy yours and other meat TH-cam videos because I get ideas on how to flavour veges and grains in my cooking, I make a really good tofu fried dish, like your fried chicken, also oat patties etc, with a breading coat to fry with uneven surface and turn out crispy and flavourful, watching yours and other videos steered me in that direction and and very thankful for your advice. Snookums 😀😋🙏
By far the most helpful fried chicken video I've seen. Game changer. I like to also add pork rinds to my flour mixture. Your tips were SUPER helpful. First time I'm so proud of my results for a crispy fried chicken sandwich :D
I've been working on many of the exact same techniques you're using, but you've honed in on several things I never heard of before. I'm really anxious to try them out, thanks!
i used to work a chicken restaurant. The one thing that made the chicken very juicy and tender is they would marinate in egg yolk in the freezer all day until it was deep fried. Of course we had to do this daily as the chicken and eggs need to be fresh. the perfect chicken doesnt require too much, just flour (seasoned or not) and some panko if you like, and a little bit of powdered cor starch deep fried at 400 f for 7 minutes. move them around every 2 minutes. I dont remember what oil we used, veg or canola will work fine tho. I used to cook about 10-20 lbs of chicken every shift
@@staydown4bo Wait, are you saying; beat egg yolks, coat chicken with it, freeze it for a day then flour and deep fry? By the way, the "flour" was likely pre-seasoned.
@@bravocharlie639 not frozen, the fridge isnt cold enough to freeze them. Its just so the food wont spoil. Basically, in the morning before we even open, we would prep all the food for the day. Bags of raw chicken breast would be emptied into however many containers we needed, then each container would be filled up with eggwash and placed in the fridge. It probably takes an hour to fry all the chicken in one container before needing to get a new one from the fridge, so by the time 2-3 in the afternoon rolled around the chicken we prepped in the AM would have been marinating in the egg yolk for well over 5 hours. The chicken was always better in the afternoon vs first thing in the morning since it gets to sit in the eggwash longer. we also used unseasoned flower, our seasoning was in the sauces we handmade.
@@bravocharlie639 this is what i noticed. if you beat the eggs really well and let the chicken marinate in the yolk, the flour will literally just bind itself into the chicken skin the second you deep fry it. You wont have that breading thats loose and falling off when you hold it... oh and we didnt do any double coating or any of that stuff. just take out the chicken and give it one good dusting of flour, thats it.
I had figured out baking powder hack by myself reassuring to see others use it too. For a quicker frying, just dip the chicken in wet batter and straight into the frying pan for 8 to 10 mins until cooked at high temp. Never fry large pieces just cut them to small equal sizes. Adding large amounts of tumeric tastes good to me and I think it adds to better colour too.
Hey man, I really appreciate that! Didn't think I'd see you here haha I've got to give credit to my editor, Van, too. He edited the majority of this one!
i found your channel a while ago with the new york pizza series. and you are underated for sure, i love your editing and your videos they are insane. waiting for the final OF THE NEW YORK PIZZA!
I really appreciate that! I have to give credit to my editor, Van too! He edited the majority of this video and the last one. The next NY Pizza video is in the works! I'm planning to release it in about 2 weeks, I just wanted to finalize a few details with the recipe.
@@CharlieAndersonCooking Can't wait! I'm going to order a pizza steel in advance to try it out as soon as the video comes out :) My pizza stone doesn't seem to bring the results I'd like in a 250c oven
Could've swore I'd already subscribed?!?!?! My habit of thinking I know how to fry chicken, then being disappointed and swearing I'll look it up on TH-cam, then I don't. You answered a whole bunch of questions!!! Thank You
My mother used to make the best fried chicken. My friends used to get excited when she would cook it. Finally when I had my own kids I asked her what was her secret. Her answer: Bisquick!
fried chicken is a hobby in itself. My technique is basically the same as yours . I would add swans down cake flour for less gluten potential. baking powder for sure. 50 /50 corn starch flour mix. and I fry in tallow for a more buttery flavor. also let the meat sit in a baking soda water mix for 30 minutes. less for tenderloins. Rinse thoroughly. then prepare for frying. egg whites in the batter make a super crunchy coating also. Lots to know, its a journey
Absolutely, there are so many different ways to do it! Those are all great tips, I'll definitely have to give them a try. I think you're right that a 50/50 mix of flour and starch might be better. But of course it also depends on how large the cut that you're frying is, and there's definitely some personal preference involved too.
We have a gluten free kitchen for a celiac child and can say gluten free flour gets real crispy. Adding starch to the regular flour is a great tip for those who can eat wheat flour. I will be trying your method sans gluten this week.
Use ultra-fine bread crumbs, grind it until it's like flour, and then sift. spritz with water > all-purpose flour > egg wash > sifted breadcrumbs > fryer oil.
This a great, trustworthy lesson on great fried chicken. You really nailed this one. My grandmother ran our High School lunchroom in the Deep South and her chicken was renowned. I grew up watching her do it. She got great results by brining in cold salt water. She skinned her chicken. Used self rising flour, salt, fine black pepper, an iron skillet and crisco shortening. That said, your method is foolproof and amazingly delicious! Thanks for taking the time to share this for us all! *oh yeah, back then the quality of chickens was much better too so you made an important point there!
Just made this. SUPER GOOD. It was hard to get the crispy coating cooked perfect though, as the chicken wasn't ready yet. Some pieces I did the oven trick... put them on a wire rack though because if you put it straight on the pan it comes out like mushy shake'n bake.
Mix your salt, garlic powder and MSG in super hot water and mix until incorporated. Then stir in ice to bring temp down. Now use this liquid to marinate your chicken for 12 hrs. Then dredge in flour and all your spices and starch It’ll make a super juicy chicken.
I really appreciate the fact that you seasoned the chicken directly. So often when I see people make fried chicken they put a very little seasoning on the actual chicken itself and they just rely on everything going into the flour and that just isn't right.
@@CharlieAndersonCooking agreed. The other thing is if you over season the flour it burns a whole lot easier especially if you use seasonings like paprika. I like a little bit in my breading but I put 95% of the seasoning directly on the bird.
Great video Charlie. I appreciate your meticulous research and excellent explanations. For (deep) frying chicken or fish my standard batter is made of beer, corn starch and salt.
Lower heat helped greatly. Also, to get really tender fried chicken…after slightly browning chicken in oil, roast in oven for about 30 mins, then back in oil to finish off.
Getting called out at 5:06 hahaha. I am a vegetarian and I just enjoy your videos so that's why I am watching. Used to use almost this exact technique for making fried chicken at home when I did eat meat though... and I have to say, it really is a great method and makes for some bomb fried chicken. (try fried chicken sandwich with bulldog fruit and vegetable sauce, Japanese mayonnaise, and cabbage it was my favorite and I served it at my first pop up) But! you can also fry mushrooms (lions mane top tier), previously frozen pressed tofu, tempeh, or seitan with similar techniques. So many vegan/vegetarian recipes don't use good technique at all and could learn a thing or two from this video. P.S. tried a variation of your pizza recipe last night on a baking steel for the first time last night and it was an absolute game changer. Thanks. P.P.S I left a comment on your recipe post, I think, but I don't understand why you do a cold proof instead of a cold bulk ferment on your pizza dough. Is there any good reason for the initial rise before putting the dough in the fridge?
Haha well I'm glad to hear it! I'll have to try this method with some vegetarian recipes as well. And I'm glad the pizza worked out well for you! I did actually try a cold bulk ferment at one point, but for some reason the results weren't nearly as good. It resulted in a weaker and less airy dough, so it seems like the room temp bulk ferment is necessary to let the yeast build up some activity, and I guess it must help strengthen the gluten network more effectively as well.
Dude you are awesome! I was looking for a recipe where I could get thick breading that sticks to my chicken tenderloins and I've tried 5-6 recipes and yours is the only one that works! Thank you!
As a southern person I use flour and finely crushed "gluten free" Chex cereal for the last part not corn starch I think it gives it more of a crispy crunch 🤤😋
Finally got around to trying this. I bought potato starch specifically for this recipe -- it makes a huge difference. I used this method with chunks of chicken breast and the crowd went wild! I already have requests to make this again. I had a variety of sauces for dipping and several folks said, "These don't need sauce!" This is a super-yummo way to make chicken. So crispy with the chicken remaining tender and juicy. Thank you so very much Charlie for working this out and presenting it in an easy-to-understand way.
To answer your question @5:03 I don't eat meat but I've been looking for a way to improve my fried oyster mushrooms and these tips are awesome! I think the only difference is I'll puncture them with a tenderizer to get the salt and flavors to absorb better in the early process. If I follow your method I'm sure it'll be delicious
@@wendigos_eat_people7177 Amazing actually. This past weekend was my second try. The first one was good but the second try came out perfect. Super crunchy and flavorful. My family tore though it. This video was a perfect guide
Yep! You've fixed all those issues 👏😃 I've followed your recipe instructions and turned out superb. No only enough crispy but also tasty - spices and buttermilk not overpowering, still excellent chicken taste. Actually, I've followed 3 different recipes 1) chicken rested in buttermilk 2) spice mixture. Your recipe has given the best result. Thank you so much. I really appreciate. P.S. I didn't use MSG. It's one of the reasons I don't eat Far East Asian Food. Also, It's the same reason I wanted make the fried chicken at home. I get sick sick from MSG or some other added lab made chemicals so omitted the MSG. It still turned out delicious. Doesn't need MSG. As you've mentioned, (needs) a good quality chicken (that had a happy life).
Great video! I'll share one tip I've learned for seasoning: chicken bouillon. I smash a bouillon cube in a mortar and pestle along with fresh pepper corns and salt. I can't prove it, but I'd swear the chicken bouillon is the secret ingredient to KFC breading. Also, I've learned to add a little powdered milk to my breading mixture, as opposed to milk soaking.
A great frying overview. I learned a lot of this through trial and error and combining different techniques I had seen so it’s nice to see everything laid out there at once, it’ll save others lots of time. My diet requires that I be both gluten free and dairy free but thankfully these same techniques work pretty great with most gluten free flours and just about any kind of non dairy milk. It’s entirely possible to make amazing fried food that is gluten and dairy free.
I found this channel recently and you make really good content dude, informative and entertaining, just keep it up, And I can't wait for the epic conclusion of the NYC style pizza series.
I've followed this recipe three times, and it is a masterpiece! I take boneless, skinless chicken breasts, halve them, pound them out a bit, and dry brine them with kosher salt for a day. Everything else I follow the recipe for. I even tried this on pork tenderloin too. Thank you for sharing this! I
Hey Charlie! I have tried every recipe on TH-cam and have not been able to get fried chicken right for years. I was about to give up forever until I found your video. Everyone says soak in buttermilk overnight, this was this first time I tried a “dry marinate”. The first try it was the best I had ever done but the breading was still coming off. On the next try I realized that I should just leave the chicken with no cover in the fridge. That dried it and it was because of the moisture that caused the skin to always fall off. Just wanted to say thank you for this recipe, finally got fried chicken right lol
I've used an egg wash for years, which consistently gave me soggy fried chicken. Came across this video tonight, and put it all into practice. It stepped up my fried chicken game 900%! I even only dry brined the chicken for 1 hour, using chicken breast, and it still came out juicy! You have my subscription sir!
For the plain white flower that you are using on the resting step, could you simply use seasoned flour and then letting it rest for an hour prior to dipping it in the batter? And then once you dip it in the batter, dip it back into seasoning flower again? Rather than having the plain white flower as your first coat, you could have two seasoned flour coatings?
It's noteworthy to anybody watching this video that you shouldn't overdo it on the baking soda. Baking soda + hot oil = giant fire hazard. I've only ever had oil boil over my pot twice--both times involved adding excess baking soda to a fried recipe. Just something to be aware of. Great video, Charlie!
I use a mixture of kellogs cornflake breadcrumbs abd panko. Add a little bit of salt, paprika, garlic and pepper. After frying the chicken on both sides put it on a metal grate so it doesn't warm up the bottom to make the skin soft.
Adding a bit of your liquid batter to the big bowl of dry breading/flour has really become a game changer for me. Getting a few of those much bigger clumps in the breading really is a huge improvement. I use this little trick for all my breadings now. Thanks for cluing me in. :) Really dig your channel and have subscribed.
I fry it immediately! You want to fry it while the baking powder is still active. Plus the longer you let it rest with the final breading, the more gluten will form, and the harder / more brittle the breading will be (at least, that's what Kenji Lopez Alt says in The Food Lab).
I reduced the flour I use in my breading to less than my seasoning and I use a heroic amount of onion powder. It's not super crispy but it doesn't burn as easily and tastes amazing
Tried this today and when doing the first batch I didn't add enough of the flour mix to the butter milk. I upped it in the second batch and the difference was night and day in terms of crunch. Great recipe.
I'm a vegetarian and the reason I'm 5 minutes and 6 seconds into a video about fried chicken is because I can still apply these techniques to southern fried tofu and other plant based fried foods. Great video by the way
Should also mention that Panko breading, due to how it's made, is perhaps the best outer coating for ultra crispy chicken. No matter how large or how fine the Panko breading is, it will always produce a satisfying crisp
Well I used both powder and soda and seltzer water before. I really can't tell the difference. But read your comments before and all is really well chicken tenders were great. Thanks!
i use cornflour also known as corn starch no need for any other type of flour this flour makes the best coatings for fried chicken. also if you shallow fry it then it tastes better
Hmmn i like the sound of the crunch when you bite them ..seems so delicious and perfect fried chicken 🍗 🐔 😋 thank you for sharing your recipe. GOD BLESS 🙌 🙏 ❤ 💖 ✨
I just like a plain flour, dipped once and then put into the frying pan and flipped once halfway through. usually twenty to twenty five minutes. Crispy fried chicken skin is the best. When you put to much of a coating on it whether with batter or multiple dippings of different flours and things, then you get a crispy BATTER, with more of a softer, non crisp skin underneath. Sometimes the skin will crisp up a bit, but nothing compares to simple, quick flour dip and quick scalded seasoned chicken skin.
I am a trained chef, some of your tips were applications I've applied to other fried foods, but never considered applying to chicken. I don't eat much fried foods or cook fried proteins, so thank you for the tips. My daughter wanted Chicken Nuggies, I told her we have that at home... Mc Donald's is dead to her now.
Thank you my dude! I never comment on videos unless it’s necessary to give props. The technique is undeniable and makes for amazing results. Sincerely, no more buttermilk brine guy.
NOTE: At 4:55, I meant to say "baking powder" not "baking soda". Baking powder is the correct ingredient - apologies for the confusion.
doesn't salt DRAW moisture OUT??? I am genuinely confused.
@@chrismeyers1607 The salt first draws moisture out, but it eventually gets reabsorbed (it takes about 45-60 minutes for the water to be fully absorbed). I explained all of that in more detail in this video: th-cam.com/video/xs1MC-xmEm0/w-d-xo.html.
I'm confused. Is it baking powder or baking soda?
you should give rice flour a whirl, I'd like to see the differences between the alternative starches.
@@watermain48 baking powder
Tip: buy one of those $5 permanent coffee filters at the grocery store to filter your oil. Why waste money on cheesecloth and deal with the mess? The coffee filter has a much finer screen and lasts forever. Perfect for your bacon grease also.
I do this exact same thing. I have two. It works great.
Excellent idea, I have oneofthem here somewhere.....they suck using as coffee filters
I been looking for a fried oil strainer remedy, this is It!! Thank you!!
Nice
If you’re gonna do that the disposable ones like 100-200 coffee filter packs are better. No mess cleanup. And it lasts forever. Avging deep frying shit like once a week. You’re only using like 4-5 a month.
Salt, paper, oregano, smoked paprika, onion powder, garlic powder
For 3 cups flour add 1 cup of corn starch, add baking powder 2 tes spoon per pound of flour. (75% flour to 25% corn starc) if Asian style the. 50-50% ratio of flour and corn starch
For small peices 177c
For a little big 163c
For bones pieces
After learning to cook a lot of Japanese dishes I highly recommend potato starch. It stays crispy even when it’s being covered in broth for the final stage.
I just wish I enjoyed cooking. I'd rather have someone else make the food for me. For example, restaurants can make better sandwiches than I can make at home. I went to a Vietnamese restaurant and they had jalapeno shrimp and my God it was so delicious. My mouth was on fire, but it was too good for me to care about my tongue dying.
@@lunarcorpse you should try. I find just the opposite. I cook much better food than I get out most of the time and you can also adjust better to your tastes.
That is what I use in my Karaage..
@@GohAhweh I love that. My favorite is Agadashi Tofu. When I moved I couldn’t find a Japanese restaurant that served it anywhere so that started my deep dive into that cuisine
@@juliey196 agedashi is addictive.. The real Skill in making that dish is being able to use the softest tofu and still have it come out great..
I brine the chicken overnight in 3/4 cup salt per gallon of water. I also put in 2 cut up lemons (or one large orange) cracked white peppercorns and camomile.
For step 2 in breading, I used to use buttermilk but now just ice cold water. I do, however, season the flour, try using ground Morita peppers instead of black pepper available , in bulk, at good Hispanic supermarkets.
PS. I use the same brine for duck, substituting lavender for camomile and Moritas for white peppercorns
This is a precious masterclass, from scratch all the way to discarding used oil in a responsible way. Well done!
Thank you, I'm glad you enjoyed it!
One more tip:
The sludgey stuff that settles at the bottom of the pot is referred to as crackle. Apparently it's what the original KFC gravy recipe used for its roux component. I've tried it before as a thickener and the amount of flavor you get is INSANE.
That's an ingredient in gravy in general lol
I didn't know about that and I'll probably use this when I get the chance
I couldn't stand my Grandma's gravy and now I know why!
@@Whyareyoulying100 what's the general ingredient in gravy, for people new to cooking, please? What pot iz Zanpaznarf is talking about? I see many pots there?
@@narniadan flour & grease from the seasonings, if ur making it from scratch.
50 years old and been cooking since I was 10. Made fried chicken using this recipe because my daughters literally demanded something crispier than I normally make. Wife, kids and neighbor all said this was the best fried chicken I have ever cooked! Thank you!
Its the buttermilk that aborbs into the flour that makes it turn dark or burn. I have tried it. You dont need to use buttermilk. I use egg whites and club soda, keep my a.p flour light with no red seasonings ( another reason why it turns dark) and my chicken coating never burns or turns dark. Comes out looking like jolliebee's or Popeyes. You can use red seasonings and sprinkle on after cooking if you want.
Never had that problem. Not sure why everyone else is. How hot are you people getting your oil? Because it sounds like maybe it's a bit too hot.
Burns the fat in the buttermilk.
Exactly. And i like to put most red seasonings directly onto the chicken so that I don't have to add so much into the flour
Buttermilk taste better you can still use it and put baking soda on the flour.
You marinated the chicken with butter milk and seasoning, then for the chicken dip you use ice water + baking soda. Then dip again on the flour.
Marinated chiken put it on the flour and put it on the water and put it again on the flour and fry immediately.
@@Misyeli do you have to use ice water? What temperature is your oil for frying?
This is quickly becoming my favorite channel for anything cooking related (which is mostly what I watch). Love the pace of your videos, and how informative they are! Thanks for the solid content!
I appreciate that, I’m glad you enjoy the videos!
It's quite good.
It kinda reminds me of Good Eats. Except without the pompous ass attitude.
My Mom had a deep fryer. She would use egg wash and corn flakes crushed up with salt and pepper. Best fried chicken ever and home fries. Boy do I miss her cooking.
Charlie, Thanks!! I've been trying to make great fried chicken for years, but your video pulled it all together and I'm in disibelief at how good this is. You hit all the buttons, whether it was baking powder in the flour, adding flour to the butter milk, buttermilk to the flour, or salting the meat ahead. It worked flawlessly and I am now a fried chicken master! I've watched countless fried chicken videos, but this one, well, it was the one!
This looks REALLY promising. You seem to like your chicken the way I like it, and while I already have learned to do some of the steps you take, like brining the chicken before cooking it, you have discovered some hacks for the coating that I've not come across until now. I've bookmarked it for when I have my next deep fried food craze. Thanks!
I haven't made fried chicken in a couple years. I followed your method to fry up some tenders with my spice seasoning of choice..."amazing" is an understatement. Perfectly cooked, juicy, lots of crispy/craggy bits, and so flavorful. Thanks for all your hard work, this will definitely be my method from now on.
That’s awesome to hear!! Yeah it’s pretty amazing how big of a difference all of these tips can make when you put them together.
Haha, I'm vegan and watch these kinds of videos because a lot of it is still useful for frying mushrooms, tofu, cauliflower etc. I actually do pretty much everything you mention in this video, so glad to know I'm on the right path. I kinda want to try that weird oil solidifier thing. I usually just pour it into a trash bag once it cools down but that looks like more fun.
Strange seeing you here Dude
I do the same thing!
Hey, I’ve actually seen a few of your videos too and really enjoyed them! Even though I’m not vegan haha. Good to know that these ideas still apply for most vegetables too though!
I'm watching this because I'm workshopping a fried tempeh sandwich recipe!
Listen, I watch your videos but you need to understand that oil that has been used once or twice for trying ends up making BETTER and CRISPIER food. This is scientifically proven. Google around.
Same! 😊
I love that you put pron music for the video, well for some of it it was good pron.
Now I know I can trust you, I do the EXACT same thing even down to using 50/50 for sauces fried chicken and a 25/75 for plain fried chicken. The most important tricks to great fried chicken are that flour to starch ratio and the use of baking soda or baking powder and double frying, which gives you a LONG lasting crunch and helps thoroughly cook those bigger pieces with out over cooking the outside. Also double frying is a must if u are frying a lot of chicken for a family or party it allows you to get the bulk of the work done a little ahead of time and it makes the final frying go supper quick and in larger batches. So everyone can eat hot fried crispy chicken.
Thank you for the bit about what to do with the oil after using it for frying!! I’ve always wondered about that - having grown up in a household that didn’t fry anything.
Wow! This is my first time drying at home and this totally worked the first time! So crispy and delicious!!!
That's great to hear, I'm glad it worked out well for you!
Hi Charlie, I am vegetarian but enjoy yours and other meat TH-cam videos because I get ideas on how to flavour veges and grains in my cooking, I make a really good tofu fried dish, like your fried chicken, also oat patties etc, with a breading coat to fry with uneven surface and turn out crispy and flavourful, watching yours and other videos steered me in that direction and and very thankful for your advice. Snookums 😀😋🙏
By far the most helpful fried chicken video I've seen. Game changer. I like to also add pork rinds to my flour mixture. Your tips were SUPER helpful. First time I'm so proud of my results for a crispy fried chicken sandwich :D
I just made chicken sandwiches using this recipe for lunch. Unbelievably good! Keep doing what you’re doing - it’s great work!
I’m glad to hear that! Thanks!!
I've been working on many of the exact same techniques you're using, but you've honed in on several things I never heard of before. I'm really anxious to try them out, thanks!
i used to work a chicken restaurant. The one thing that made the chicken very juicy and tender is they would marinate in egg yolk in the freezer all day until it was deep fried. Of course we had to do this daily as the chicken and eggs need to be fresh. the perfect chicken doesnt require too much, just flour (seasoned or not) and some panko if you like, and a little bit of powdered cor starch deep fried at 400 f for 7 minutes. move them around every 2 minutes. I dont remember what oil we used, veg or canola will work fine tho. I used to cook about 10-20 lbs of chicken every shift
@@staydown4bo Wait, are you saying; beat egg yolks, coat chicken with it, freeze it for a day then flour and deep fry? By the way, the "flour" was likely pre-seasoned.
@@bravocharlie639 not frozen, the fridge isnt cold enough to freeze them. Its just so the food wont spoil. Basically, in the morning before we even open, we would prep all the food for the day. Bags of raw chicken breast would be emptied into however many containers we needed, then each container would be filled up with eggwash and placed in the fridge. It probably takes an hour to fry all the chicken in one container before needing to get a new one from the fridge, so by the time 2-3 in the afternoon rolled around the chicken we prepped in the AM would have been marinating in the egg yolk for well over 5 hours. The chicken was always better in the afternoon vs first thing in the morning since it gets to sit in the eggwash longer. we also used unseasoned flower, our seasoning was in the sauces we handmade.
@@bravocharlie639 this is what i noticed. if you beat the eggs really well and let the chicken marinate in the yolk, the flour will literally just bind itself into the chicken skin the second you deep fry it. You wont have that breading thats loose and falling off when you hold it... oh and we didnt do any double coating or any of that stuff. just take out the chicken and give it one good dusting of flour, thats it.
I had figured out baking powder hack by myself reassuring to see others use it too. For a quicker frying, just dip the chicken in wet batter and straight into the frying pan for 8 to 10 mins until cooked at high temp. Never fry large pieces just cut them to small equal sizes. Adding large amounts of tumeric tastes good to me and I think it adds to better colour too.
Such a good video homie!
Editing is top tier too
Hey man, I really appreciate that! Didn't think I'd see you here haha
I've got to give credit to my editor, Van, too. He edited the majority of this one!
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
Hello, I followed your recipe for dinner tonight. The wife and I loved it. Well done you.
i found your channel a while ago with the new york pizza series. and you are underated for sure, i love your editing and your videos they are insane. waiting for the final OF THE NEW YORK PIZZA!
I really appreciate that! I have to give credit to my editor, Van too! He edited the majority of this video and the last one.
The next NY Pizza video is in the works! I'm planning to release it in about 2 weeks, I just wanted to finalize a few details with the recipe.
@@CharlieAndersonCooking Can't wait! I'm going to order a pizza steel in advance to try it out as soon as the video comes out :) My pizza stone doesn't seem to bring the results I'd like in a 250c oven
Could've swore I'd already subscribed?!?!?!
My habit of thinking I know how to fry chicken, then being disappointed and swearing I'll look it up on TH-cam, then I don't.
You answered a whole bunch of questions!!!
Thank You
"Flour and starch" is pretty much a description of cake flour. I've been using it for years to bread chicken with very good results.
My mother used to make the best fried chicken. My friends used to get excited when she would cook it. Finally when I had my own kids I asked her what was her secret. Her answer:
Bisquick!
@@MmmK-f2vwhat’s that ?
Love the tip about baking powder. Few people know about how crucial it is to adding crispiness to fried chicken
fried chicken is a hobby in itself. My technique is basically the same as yours . I would add swans down cake flour for less gluten potential. baking powder for sure. 50 /50 corn starch flour mix. and I fry in tallow for a more buttery flavor. also let the meat sit in a baking soda water mix for 30 minutes. less for tenderloins. Rinse thoroughly. then prepare for frying. egg whites in the batter make a super crunchy coating also.
Lots to know, its a journey
Absolutely, there are so many different ways to do it! Those are all great tips, I'll definitely have to give them a try. I think you're right that a 50/50 mix of flour and starch might be better. But of course it also depends on how large the cut that you're frying is, and there's definitely some personal preference involved too.
As a southerner who loves fried chicken, this sounds incredible. Great video!
We have a gluten free kitchen for a celiac child and can say gluten free flour gets real crispy. Adding starch to the regular flour is a great tip for those who can eat wheat flour. I will be trying your method sans gluten this week.
Use ultra-fine bread crumbs, grind it until it's like flour, and then sift. spritz with water > all-purpose flour > egg wash > sifted breadcrumbs > fryer oil.
This a great, trustworthy lesson on great fried chicken. You really nailed this one. My grandmother ran our High School lunchroom in the Deep South and her chicken was renowned. I grew up watching her do it. She got great results by brining in cold salt water. She skinned her chicken. Used self rising flour, salt, fine black pepper, an iron skillet and crisco shortening. That said, your method is foolproof and amazingly delicious! Thanks for taking the time to share this for us all! *oh yeah, back then the quality of chickens was much better too so you made an important point there!
Just made this. SUPER GOOD. It was hard to get the crispy coating cooked perfect though, as the chicken wasn't ready yet. Some pieces I did the oven trick... put them on a wire rack though because if you put it straight on the pan it comes out like mushy shake'n bake.
Damn that crunch at the end is LEGIT
Mix your salt, garlic powder and MSG in super hot water and mix until incorporated. Then stir in ice to bring temp down. Now use this liquid to marinate your chicken for 12 hrs. Then dredge in flour and all your spices and starch It’ll make a super juicy chicken.
This is a huge boost to my fried chicken game!! You're doing us a huge service
Yes. Especially if you forgot to buy buttermilk and most KFC recipes mention it.
After learning about the health effects of PUFAs and vegetable oils I prefer to fry in saturated fat like ghee or coconut oil and it works great.
I really appreciate the fact that you seasoned the chicken directly.
So often when I see people make fried chicken they put a very little seasoning on the actual chicken itself and they just rely on everything going into the flour and that just isn't right.
Yeah it makes a huge difference! You want it to be seasoned all the way through, not just on the outside
@@CharlieAndersonCooking agreed.
The other thing is if you over season the flour it burns a whole lot easier especially if you use seasonings like paprika.
I like a little bit in my breading but I put 95% of the seasoning directly on the bird.
For Mediterranean tinge, deep-fry in Olive Pomace Oil and can even have it blended in cold pressed canola oil
Great video Charlie. I appreciate your meticulous research and excellent explanations. For (deep) frying chicken or fish my standard batter is made of beer, corn starch and salt.
Lower heat helped greatly. Also, to get really tender fried chicken…after slightly browning chicken in oil, roast in oven for about 30 mins, then back in oil to finish off.
Getting called out at 5:06 hahaha. I am a vegetarian and I just enjoy your videos so that's why I am watching. Used to use almost this exact technique for making fried chicken at home when I did eat meat though... and I have to say, it really is a great method and makes for some bomb fried chicken. (try fried chicken sandwich with bulldog fruit and vegetable sauce, Japanese mayonnaise, and cabbage it was my favorite and I served it at my first pop up)
But! you can also fry mushrooms (lions mane top tier), previously frozen pressed tofu, tempeh, or seitan with similar techniques. So many vegan/vegetarian recipes don't use good technique at all and could learn a thing or two from this video.
P.S. tried a variation of your pizza recipe last night on a baking steel for the first time last night and it was an absolute game changer. Thanks.
P.P.S I left a comment on your recipe post, I think, but I don't understand why you do a cold proof instead of a cold bulk ferment on your pizza dough. Is there any good reason for the initial rise before putting the dough in the fridge?
Haha well I'm glad to hear it! I'll have to try this method with some vegetarian recipes as well.
And I'm glad the pizza worked out well for you! I did actually try a cold bulk ferment at one point, but for some reason the results weren't nearly as good. It resulted in a weaker and less airy dough, so it seems like the room temp bulk ferment is necessary to let the yeast build up some activity, and I guess it must help strengthen the gluten network more effectively as well.
Flavor and dough conditioning
Enjoyed and appreciate your attention to details and how it slightly (or greatly) improves the chicken.
I think this channel has doubled in size since a few months ago. Keep it up Charlie! Good video
Thank you, I'm glad you liked it!
Dude you are awesome! I was looking for a recipe where I could get thick breading that sticks to my chicken tenderloins and I've tried 5-6 recipes and yours is the only one that works! Thank you!
Fantastic video...I've learned more about frying chicken in 10 minutes than I have my entire life.
As a southern person I use flour and finely crushed "gluten free" Chex cereal for the last part not corn starch I think it gives it more of a crispy crunch 🤤😋
Finally got around to trying this. I bought potato starch specifically for this recipe -- it makes a huge difference. I used this method with chunks of chicken breast and the crowd went wild! I already have requests to make this again. I had a variety of sauces for dipping and several folks said, "These don't need sauce!" This is a super-yummo way to make chicken. So crispy with the chicken remaining tender and juicy. Thank you so very much Charlie for working this out and presenting it in an easy-to-understand way.
No problem, I’m glad to hear that you all liked it so much!
I used most of these tips when making fried chicken for the first time, it came out amazing. Thanks for the video!
To answer your question @5:03 I don't eat meat but I've been looking for a way to improve my fried oyster mushrooms and these tips are awesome! I think the only difference is I'll puncture them with a tenderizer to get the salt and flavors to absorb better in the early process. If I follow your method I'm sure it'll be delicious
How did your mushrooms turn out?
@@wendigos_eat_people7177 Amazing actually. This past weekend was my second try. The first one was good but the second try came out perfect. Super crunchy and flavorful. My family tore though it. This video was a perfect guide
@@johndo1133 Oh good ! I'll have to try it too.😀
You thought of EVERYTHING! I'm saviing your video for generational reference! Thanks!
Congrats on the sponsor Charlie! Great to see brands reaching out to you dude
Thanks Andrew, I really appreciate that!
Yep! You've fixed all those issues 👏😃 I've followed your recipe instructions and turned out superb. No only enough crispy but also tasty - spices and buttermilk not overpowering, still excellent chicken taste. Actually, I've followed 3 different recipes 1) chicken rested in buttermilk 2) spice mixture. Your recipe has given the best result. Thank you so much. I really appreciate. P.S. I didn't use MSG. It's one of the reasons I don't eat Far East Asian Food. Also, It's the same reason I wanted make the fried chicken at home. I get sick sick from MSG or some other added lab made chemicals so omitted the MSG. It still turned out delicious. Doesn't need MSG. As you've mentioned, (needs) a good quality chicken (that had a happy life).
Great video! I'll share one tip I've learned for seasoning: chicken bouillon. I smash a bouillon cube in a mortar and pestle along with fresh pepper corns and salt. I can't prove it, but I'd swear the chicken bouillon is the secret ingredient to KFC breading. Also, I've learned to add a little powdered milk to my breading mixture, as opposed to milk soaking.
msg is most likely kfc’s secret. but i absolutely agree that adding chicken bouillon to fried chicken is amazing
@@sapph4324is msg not bad?
one of the best fried chicken method, neatly covered every craggy bits of information. Thank you!
A great frying overview. I learned a lot of this through trial and error and combining different techniques I had seen so it’s nice to see everything laid out there at once, it’ll save others lots of time. My diet requires that I be both gluten free and dairy free but thankfully these same techniques work pretty great with most gluten free flours and just about any kind of non dairy milk. It’s entirely possible to make amazing fried food that is gluten and dairy free.
Tried it tonight. Best fried chicken I've ever made. Highly recommend giving it a try. Adjust the seasonings to taste ;]
You sir are to be commended! A very fine educational video. Please keep up the good work!
One of the best videos on understanding fried breading. Thanks
I found this channel recently and you make really good content dude, informative and entertaining, just keep it up,
And I can't wait for the epic conclusion of the NYC style pizza series.
Thank you, I’m glad you like it!
Great video! You are using some of the things I learned from my grandmother!
I've followed this recipe three times, and it is a masterpiece! I take boneless, skinless chicken breasts, halve them, pound them out a bit, and dry brine them with kosher salt for a day. Everything else I follow the recipe for. I even tried this on pork tenderloin too. Thank you for sharing this! I
I'm glad to hear it, thanks for sharing!
I used 2 eggs + milk and flour for the wet mix as I didn’t have any butter milk
All solid advise, thank you
Hey Charlie! I have tried every recipe on TH-cam and have not been able to get fried chicken right for years. I was about to give up forever until I found your video.
Everyone says soak in buttermilk overnight, this was this first time I tried a “dry marinate”. The first try it was the best I had ever done but the breading was still coming off. On the next try I realized that I should just leave the chicken with no cover in the fridge. That dried it and it was because of the moisture that caused the skin to always fall off. Just wanted to say thank you for this recipe, finally got fried chicken right lol
I couldn't resist 3lbs of wings and supporting your channel - ended up ordering a Butcher Box.
Hey Matthew, I really appreciate that! The free wings are great deal!
Fantastic information. I did some but not all in the past, looking forward to experimenting moving forward!
I've used an egg wash for years, which consistently gave me soggy fried chicken. Came across this video tonight, and put it all into practice. It stepped up my fried chicken game 900%! I even only dry brined the chicken for 1 hour, using chicken breast, and it still came out juicy! You have my subscription sir!
That’s great to hear, I’m glad you liked it!
I made this fried chicken tonight-delicious! Thank you so much for enlightening me!!
@5:06 Hahaha I eat mostly vegetarian and was thinking of adapting your techniques to pieces of seitan or something 😅
Haha well that answers my question I guess!
I've been air frying chicken for years and I think your ideas are very good
That chicken sandwich at the end is some SERIOUS food porn! 😂
For the plain white flower that you are using on the resting step, could you simply use seasoned flour and then letting it rest for an hour prior to dipping it in the batter? And then once you dip it in the batter, dip it back into seasoning flower again? Rather than having the plain white flower as your first coat, you could have two seasoned flour coatings?
It's noteworthy to anybody watching this video that you shouldn't overdo it on the baking soda. Baking soda + hot oil = giant fire hazard. I've only ever had oil boil over my pot twice--both times involved adding excess baking soda to a fried recipe. Just something to be aware of. Great video, Charlie!
Baking *powder*. DO NOT put baking soda into your fried chicken recipe.
add part crisco or lard to frying oil
I use a mixture of kellogs cornflake breadcrumbs abd panko. Add a little bit of salt, paprika, garlic and pepper. After frying the chicken on both sides put it on a metal grate so it doesn't warm up the bottom to make the skin soft.
Adding a bit of your liquid batter to the big bowl of dry breading/flour has really become a game changer for me. Getting a few of those much bigger clumps in the breading really is a huge improvement. I use this little trick for all my breadings now. Thanks for cluing me in. :)
Really dig your channel and have subscribed.
I loved this video especially the humor & your cute pooch. I am going to subscribe to Butcher Box. Can't wait!! Thanks Charlie.
Is it better to use baking powder, or baking soda, for your seasoning flower?
Can I substitute, Vodka or seltzer instead of buttermilk?
Wow. I bet that tastes good.
Question: After dipping in buttermilk and flour mixture, do you rest the chicken or fry it immediately?
I fry it immediately! You want to fry it while the baking powder is still active. Plus the longer you let it rest with the final breading, the more gluten will form, and the harder / more brittle the breading will be (at least, that's what Kenji Lopez Alt says in The Food Lab).
I reduced the flour I use in my breading to less than my seasoning and I use a heroic amount of onion powder. It's not super crispy but it doesn't burn as easily and tastes amazing
Tried this today and when doing the first batch I didn't add enough of the flour mix to the butter milk. I upped it in the second batch and the difference was night and day in terms of crunch.
Great recipe.
I'm a vegetarian and the reason I'm 5 minutes and 6 seconds into a video about fried chicken is because I can still apply these techniques to southern fried tofu and other plant based fried foods. Great video by the way
Soaking a turkey in sea salt water with herbs overnight makes it super juicy and adds to the flavor as well.
Should also mention that Panko breading, due to how it's made, is perhaps the best outer coating for ultra crispy chicken.
No matter how large or how fine the Panko breading is, it will always produce a satisfying crisp
Well I used both powder and soda and seltzer water before. I really can't tell the difference. But read your comments before and all is really well chicken tenders were great. Thanks!
Loved your video! I've been cooking at home for a long time, but I learned more in your video than in 40+ years of cooking! Well done!!
I did use type of tapioca flour ,chick pea flours, and others to give a different taste and did like hazelnut flour. It gives butter taste .
This is honestly the best fried chicken video on TH-cam.
You see this is what youtube is all about, an aficionado doing all the research & hard work so that we don’t have to, brilliant!.
i use cornflour also known as corn starch no need for any other type of flour this flour makes the best coatings for fried chicken. also if you shallow fry it then it tastes better
Hmmn i like the sound of the crunch when you bite them ..seems so delicious and perfect fried chicken 🍗 🐔 😋 thank you for sharing your recipe. GOD BLESS 🙌 🙏 ❤ 💖 ✨
I just like a plain flour, dipped once and then put into the frying pan and flipped once halfway through. usually twenty to twenty five minutes. Crispy fried chicken skin is the best. When you put to much of a coating on it whether with batter or multiple dippings of different flours and things, then you get a crispy BATTER, with more of a softer, non crisp skin underneath. Sometimes the skin will crisp up a bit, but nothing compares to simple, quick flour dip and quick scalded seasoned chicken skin.
I am a trained chef, some of your tips were applications I've applied to other fried foods, but never considered applying to chicken. I don't eat much fried foods or cook fried proteins, so thank you for the tips. My daughter wanted Chicken Nuggies, I told her we have that at home... Mc Donald's is dead to her now.
I have learned 5 new steps I never heard before. Very surprised and glad to learn, thanks.
Thank you my dude! I never comment on videos unless it’s necessary to give props. The technique is undeniable and makes for amazing results. Sincerely, no more buttermilk brine guy.
Thanks for the tips!
Tried tapioca starch today from the asian store for the dredge-- breading was VERY delicate & yummy!
Too delicate? Did it fall off easily?