This Chicken Was Fried With Water

[@FIRREMOJI]

Got my hopes up thinking he was gonna fry with water 😢

[@Pop.tart10]

Lmfao hahahah same, wtf was I thinking 😂😂😂

[@cliff9887]

how stupid can you be? he said instead of buttermilk not instead of oil

[@tomsmith2942]

That’s called boiling

[@danim8414]

Same

[@babyeater42]

That’s poaching

[@dontdoxmebro1780]

Read the title and thought this man was about to boil that chicken 😂

[@Tuljan420]

@Person11068 why not? boiling is just frying with water :D

[@klashslash6919]

We need fredo on this

[@oscah_whisky]

Right! I was gonna be like: "Everybody's so creative!"😂🤣😂🤣😂🤣

[@anshumansahoo4869]

​@Person11068 well there's fats in the chicken

[@anshumansahoo4869]

@Person11068 well you wanted fats and I have it to you, now shut it

[@Neb-Bb]

I think we all can agree we thought he was gonna use nothing but water

[@KM-qk1oz]

Nah

[@christophfinnigan3967]

Me

[@wadewilson8011]

🙄🤦🏾‍♂️

[@chefprepjustindieh]

Read my scientific response on the main page. He’s got it wrong

[@theranman0000]

I absolutely did not but I can see why some people would.

[@putjesusfirst9217]

I am from the south, in the USA. I guarantee we use buttermilk an our chicken is crispy an batter don’t fall off.

[@bippitybopitybooty1127]

Yeah I have no idea what this guy is talking about. I fry chicken or cubed steak at least once a week with buttermilk and Tony's and it never falls off.

[@Socialjusticewarriorsaretrash]

Post your vid or shut up

[@javajazz6686]

They don't know what they doin honey! 😂😂

[@weirdwes6725]

For real y'all

[@jamesb3511]

AMEN ❤🙏🏼

[@mrphillytarrp2789]

Was waiting for "I just saved myself a hundred fifty bucks"🤣🤣

[@MrFaberobert]

When I see the foam I'm in my zone

[@lillyvgutierrez9685]

Lol 😂😂😂

[@nonino1644]

FZ150😅

[@TrippyNiggaJaquan]

Hahahahahaha nigga this comment so underrated 😂😂😂

[@xiaqpaix4]

Most satisfying quote on the internet.

[@aztyed9227]

My dumbass thought he was gonna use Just the water as the batter 💀

[@xrybgfyuknnderhn9567]

Wtf thats hilarios

[@Meds1000MD]

Nah friend

[@user-zo9yq3uf5v]

Yah you ain't the brightest fasure

[@user-se5lt3cr4n]

@@user-zo9yq3uf5v you can’t even spell future

[@LuvJonesie]

😂😂😂😂😂 I laughed so hard

[@utubesuxalotofazz]

There are many ways to cook. Buttermilk is fine for me, never have an issue with it sliding off but this looks fine too. I prefer the flavour of the buttermilk batter myself

[@UnknownAlien475]

Yeah, it usually works fine if you double dredge it with Buttermilk. He is exaggerating a little bit. Also, using Wagyu fat as the frying oil makes it even more delicious.

[@levadorcarney4766]

Check the words right out of my mouth

[@chefprepjustindieh]

Right

[@hgs09]

I hate the texture of most buttermilk fried chicken. Then, a lot of people batter the hell out of it to the point where the fried batter leaves a gap when you cut/bite into it...not to mention the underside is 9/10 gummy and gross.

[@madblkmanonbullshit7765]

​@hgs09 That's because they are frying it too fast. All they need to do is turn down the heat. I will stick with my buttermilk batter. Korean chicken is crispy, but lacks in flavor compared to mine.

[@Kai.Harvey]

“This is the way Korean fried chicken is made… but different” makes 100% sense

[@beautifulrose8619]

lol

[@Texaskiller512]

60% of the time it works every time

[@KM-qk1oz]

Same same but different

[@SpaghettiBelly]

Because most korean fried chicken uses rice, potato, or corn starch as well to keep the crispness

[@Italianempath]

Definitely maybe😂

[@beneg417]

Cornstarch is your greatest friend when frying anything. Super crunchy!

[@marcusp863]

Or potato starch if you can find it!

[@jamesishiramcintyre7139]

Yes

[@rbagboyz]

Arthur threachers secret

[@user-hi4xk1bs2o]

4 REPLIES

[@Awfulchunk]

Let sit and fry a second time for ultimate crunch

[@paulrbrown8032]

I’ve been a chef for 14 years and I’ve been telling people to brine their chicken first instead of using buttermilk, it’s got more flavor and helps the chicken keep its moisture

[@singingchef23]

Brine is great but so is buttermilk which changes the viscosity of the chicken and makes it more tender. Both have their own merits

[@electro-nicrepairs4296]

​@@singingchef23I don't think you know what viscosity means lmfao.

[@electro-nicrepairs4296]

Buttermilk ain't gonna make your chicken thicker or runnier lmfao. Batter maybe.

[@lukesmeltzer5961]

The industry is ether super for change or never changes

[@TheRealist1.]

​​@@electro-nicrepairs4296I was gonna let em make it ... Bro thought he was cookin. 5 likes say that others think chicken is too viscous.

[@AuroraGw2]

Buttermilk has nothing to do with the crispy batter falling off. It has to do with how much extra water is in the chicken, most chicken is water chilled which causes it to absorb extra water so it shrinks more when cooks. If its air chilled chicken it'll shrink a lot less and the batter will be stuck to the chicken. The more you know 🌈⭐ Edit: all you boneheads think I'm wrong go watch Ethan Clebowski's recent video on chicken, touches on the topic of water versus air chilled chicken

[@Proud_Troll]

Ya gotta put a star in front of it 🌈⭐️ or else people will think you're gai

[@AuroraGw2]

@@Proud_Troll oh shi you're right, I fix

[@AuroraGw2]

@@MidwestMay don't tell them my secrets

[@robertscott1245]

buttermilk has a lot to do with this, for exactly the reasons you provided. Buttermilk is already mainly water, and then different stores sell different consistencies of dairy product but universally still call it buttermilk. If your buttermilk has more water than someone else's and you don't use less to account for that, your shits gonna be soggy

[@lordfarquad1735]

This doesn’t make any sense as he is literally soaking it in water.

[@killerkrab42]

Try sparkling water when you make the batter. I do this on occasion and it comes out really good. I also add a bit of potato starch to the dry ingredients, it adds a bit more of a crunch.

[@sueellenmcgoey]

Corn starch works too

[@unbotheredmovement]

​@@sueellenmcgoeySeltzer Water is the best.

[@HarryToeface]

The carbonation goes flat tho........

[@fredthebacon]

@@HarryToefaceno shit?

[@theburpeeman2931]

Rice flour just as good if not better

[@DefinitelyAFakePage]

You really thought I was gonna wait overnight for some fried chicken 😅

[@vaporean_boylove.0w083]

Unless ur ravoness for it now... Then maybe.

[@phaded4200]

Bro just try it

[@atlasg2402]

Just say ya can’t cook

[@Madicisbic]

​@@atlasg2402Neither can you

[@Clogmonger]

I only marinate or brine or.. ya know- wait for "flavor development" if I have extra that I don't expect to eat the day-of 😂

[@Mach3ti]

We’ve been using buttermilk, our whole lives, and our crust never falls off… Your chicken did look delicious though. I’ll try it out.

[@angelafahlenkamp9311]

This guy has no REAL idea why his batter was falling off because what he said here made me think he has ZERO idea how to fry chicken

[@therightdude]

@@angelafahlenkamp9311 Any chicken that is patted dry will conserve the batter on it....this guy is baiting the click lol

[@TanishaBanks-w5s]

Thank. You. Rolling my eyes so hard

[@aoukoa607]

​@@therightdude Nah the wet batter strat is real but only if you use a mix of corn starch and flower, and its more for making it stay crispy (especially after being sauced, like Korean fried chicken is) than keeping the breading on.

[@Dj-tb3vt]

The shit people make up I have never heard of this man or what he is talking about it’s going to fall off any way

[@psychpsych]

This is the actual way that Korean fried chicken is usually made but slightly different made my brain fart

[@seigfriedhans]

LOL

[@catherinmus9364]

Can't stop laughing so funny

[@raeofson4019]

Girl African-American soldiers taught the Koreans how to fry chicken

[@theelovelydarkhole7556]

@@raeofson4019✍🏾

[@braedenM366]

@@raeofson4019Wow thats actually insane. I never wouldve guessed that😂😂

[@TheAutumnGypsy]

And yet as a southerner, I have only ever soaked my chicken in buttermilk and have never had the batter fall off.

[@L1LP0E]

I'm saying!

[@kirkchurchil8216]

I’m a chef and not southern and I will tell you he’s just BSing for clicks. Buttermilk chicken works perfectly fine. Brined chicken is good to they both have their place. I hate the hipster bs in my industry 🙄

[@Majin_Dabura]

Yeah he ain't got that Southern blood, that's why he (and other folks) don't know how to do it well

[@joselopez7973]

Single or double dredge, I've never had the buttermilk "fly off easily"

[@Some_guy_and_his_games]

I’m not a southerner and the batter flew off when I soaked it in buttermilk. it turned into a butterfly

[@lawrenceshdow]

Never had a problem using butter milk. I mix franks red hot and butter milk. Batter has never fallen off

[@briantbmoth6472]

Me too

[@meam2932]

@@LilithsCosmicLoungeseason the flour tho lol.

[@johnydelicious8374]

if u do butter milk, it tastes more like kfc, but if you do with water, its way more crispier

[@sko1beer]

@@johnydelicious8374soda water make it even more crispy

[@aarondrossart6026]

Yes it does, didn't you hear him saying that it falls off? 😂

[@BeyondtheVeilwithKorah]

Been frying chicken for years with and without Buttermilk. Never lose my coating.

[@GrimiestGurber]

Was thinking the same thing seems like a skill issue

[@insaniittyy]

I have never lost my breading with buttermilk it is indeed a skill issue if you do lose it

[@eduardochavacano]

so its just clickbait. nice video though.

[@everythingyousayiscorrect]

That’s because you actually know how to cook and not just easy recipes.

[@d00mboy13]

This dude just doesn't know how to cook

[@FtloMhennessy]

I didn’t hear “I JUST SAVED ME A HUNDRED AND FIFTY BUCCKS” 😂😂😂

[@NixxithaOG]

😂😂😂😂😂

[@jermalatkins8734]

😂😂😂

[@marcomacias5285]

😂😂😂

[@jiujitsumike420]

When I see the foam… lmao

[@baileyarzate1]

YES🤣

[@shaheensultana2742]

"TAPATIO" gang tap in 💀

[@Omarilzz]

He No Longer adds TAPATIO 😢

[@padmakommoju1191]

I just thought he's going to fry the chicken in water😂😂

[@Localneighborhoodidiot]

Yeah all that *w e t* flavor

[@FireyBfdi345]

💀

[@FireyBfdi345]

😂

[@meganthings]

That’d just be boiled chicken

[@Pop.tart10]

@@meganthings😂😂 lmfaoooo I’m laughing cause I though the same, about frying it with water, then I’m like wtf am I thinking. Then I see your comment 😂😂 duhhhhhhh, 💀

[@804AllDay]

Why am I sitting here wondering where the fried water chicken at??😂🤦🏿‍♀️😅😅

[@les9058]

Cause you were hope'n to d Save ALL that oil!! Called air fryer And it's good!

[@terrencegoodwin7201]

This is actually the way in which Korean fried chicken is made ,BUT SLIGHTLY DIFFERENT! 😂❤

[@ryanfree9861]

No doubt, completely different outside of using chicken and frying!

[@nnakarenina]

Don't forget the double fry.

[@browngirl4461]

Right. I was waiting to hear what the difference was

[@r.g.1266]

Maangchi KOREAN FRIED chicken: GARLIC-, GINGER- rubbed chicken wings/pieces with salt and pepper; STARCH - coated ( NO liquid); Double fry; Chile - flecked, Candy-coated sauce toss. Top with green onions Peanuts Sesame seeds 😊

[@majorlazor5058]

Korean fried chicken often has too much breading for my taste.

[@Joel-nt9qc]

Instructions unclear: accidentally made boiled chicken

[@aaa-gt8by]

Accidental soup

[@justadrum]

I made a damn bird bath - IN MY KITCKEN! 😡 It’s kinda cool but wtf I’m gonna do with this? There’s batter in the bath bowl and it’s in my freakin kitchen..

[@yodathehutt1557]

Buttermilk is just fine for fried chicken. Been doing it for 20 years

[@rj920]

Facts

[@AnubisFenrir]

It stayed on cause of the flour 🙄 you can use, whatever you prefer. I saw many videos where they used buttermilk

[@kiadent8848]

I as well, and my chicken is perfect

[@illford]

@@AnubisFenrir yes obviously, he didn't say it stays on because of the buttermilk, he's just saying it's fine when he used buttermilk

[@syhop40]

I use the buttermilk and seasoning as my brine... I make the batter, seasoned flour and let it sit on a rack 30 minutes before frying.

[@dk-oi2iu]

Wet batter with no dusting is more common in Korea. Pre-made batter mix is usually used. Flour, potato starch, baking powder with seasoning are the basic ingredients if the mix isn't available. My family is Korean. I have made this many times. Yours looks amazing! I wouldn't consider ot Korean, but I'm sure it's very delicious. Thank you for sharing 😊

[@enbusquedadeperlita3133]

"...how Korean chicken is usually made, but slightly different.." Yeah, he could've omitted Korean in the description.

[@legalvices]

You are being generous.. there is NOTHING Korean about this. It's not even double fried.

[@curt9714]

Do you dust it before batter, or just batter? I love trying all different techniques. I have never tried a Korean style yet and look forward to it

[@deomartinez77]

For super crispy chicken it honestly all comes down to the thickness of the batter and the temp of the oil. If your batter is too thin and the oil not hot enough during immersion you will have breakup every single time. The batter needs to be at a melted ice cream level of consistency. Thick enough to be a slow pour if you poured it out. The thicker the batter the thicker the crust. However the thicker the batter, the harder to cover the chicken. Thus always think "melted ice cream" level consistency and check the temp of the oil every single time.

[@beneg417]

It's doesn't need to be thick at all. In restaurants they use more corn starch. Which makes it super crunchy.

[@deomartinez77]

@@beneg417 That's why I suggested the consistency of melted ice cream as the level of thickness for the batter. This is a very smooth and really thin consistency; but not so thin that it doesn't stick to whatever is being coated.

[@tapewerm6716]

Hey! You just gave me an idea .. I'm going to try soaking my chicken in melted ice cream! Then I'm going to choke it! LOL .. j/k

[@sarinirangedera7476]

great tip thanks

[@bennielail2033]

Too funny😂

[@chrisgoins1942]

Water? You made every southerner cry

[@pluggdn4443]

That “overnight” part be killing me. We watch these videos right when its time to cook not 24 hours before

[@theodoresherman5707]

You can usually just brine it for 30 minutes

[@wdubduece8913]

You don't cook lol you sound spoiled as hell

[@Sizeofabigbitch]

Truly great flavor requires planning, unfortunately. It also helps keep it juicy.

[@Michael-tc1dm]

​@@theodoresherman570730 minutes isn't enough.

[@RivetHead999]

I started buying meat in bulk, and vacusealing it and keeping it all in my deep freezer. It makes me plan a little more, so I know what I’m preparing. Take food out of the freezer usually 48 hours before I intend on cooking it, and for the most part, that allows me to brine a lot of what I want to make, either dry brine, or marinade/wet brine. Since I’ve started doing it that way, a good bit of prep work is always done the day before, and day of cooking is much easier. And food is always way better. I got really tired of my issues with procrastination, and patience, and cooking better food was a good motivator for me.

[@Jdido818]

He said "this is how it's usually made but different ' lmao

[@Ztygs]

Same, but different. But still same. Lmao.

[@Subsistence69]

This method intrigues me and it looks pretty good too. Probably the best combination is marinading in buttermilk then dredging in the flour water mix. Another idea is to make more seasoned flour and then use that for the water mixture as well, then everything is seasoned throughout

[@starofgideon]

I agree 👍🏾💯

[@guilleee17]

This is also how fish and chips are usually made, but slighly different. Using beer instead of water

[@guilleee17]

Ah, and using fish instead of chicken

[@JAY-D33]

😂😂You forgot the (Tapatio!!!!)😂😂

[@evoevannismo8141]

I was going to say the same thing 😁

[@donaldhsmiley5723]

I think he just unearthed the Colonel's secret blend of herbs and spices! 🙂

[@christopherschulz2936]

White pepper is the Colonel's secret

[@Calgarycommunitywatch]

I’m still on the hunt for the secret Crabby Patty recipe🤷‍♂️

[@efeaster3680]

Nope!! The cornel would never 😂

[@Bwaatiss]

It's called wet batter, and is often used when specifically deep-frying, unless you want a thin/light crust. You can do it with all kinds of different liquids/ingredients, including (very commonly) buttermilk, eggs, etc. Alternatively, if you're simply pan-frying (shallow oil) you can usually skip wet-batter, since it'll start to melt off while one side of the food frying.

[@bigloumoney1000]

Playa... I'm from a home cooking melanated household. MOMMA, GRANNY, GREAT GRANDMA, AND UNCLE BUBBA BEEN FRY'N THAT YARD BIRD FOR AGES.... In the kitchen, on the wall phone with that super long spiral cord, watching general hospital, drinking a pepsi, and us waiting patiently cuz we can hear thar sizzle, smell that aroma and see that slight smoke in the house. We got this. Glad you finally made it. And don't ever say "brine" again.

[@damnu8089]

you seen them put chicken in a paper bag to shake the flour on ,

[@bigloumoney1000]

You know it.

[@Sincere4Eva]

I second that ☝🏽💯🫡

[@BeaHaven-q7u]

The buttermilk is a marinade before cooking. Not part of the batter. The enzymes tenderize the meat

[@cheflui6088]

These days, screw the buttermilk, save the cash.

[@BrandonBP111]

Buttermilk is nice but I cook with other people's money. If it's my money I will use a salt water brine.

[@sd77175]

Ive been a chef for 12 years cooking fried chicken with buttermilk and flour and it works perfectly every time.

[@cherrydhee]

Right!

[@cassw1485]

Right everybody is expert at frying chicken all of a sudden LOL as a matter of fact an expert at soul food. And the new name is American food

[@lttrhd]

But it has so much more calories...

[@J-Bo-hr9zp]

​@@lttrhdand flavor!!!

[@kumbazzz]

@@lttrhd It’s fried chicken, who’s counting calories.

[@Jtis.]

Thought He Was Gonna Say The T Word *T A P A T I O*

[@killerystax]

🤖🤖🤖

[@muteebbhat1024]

I was gonna say the same thing😂😂😂

[@lloydallen314]

😅😅

[@RandomAnimeEnjoyer1]

Cornball

[@TruthTALKA]

Oh lol this guy is the TA-PA-TIO guy

[@john95acuna]

Mfs really thought he was going to fry chicken in hot boiled water yall wild

[@idk_trent1939]

Butter milk has acidity that breaks down proteins in chicken and makes it more tender. Things like vinegar and pickle juice have acidity too, so that also helps.

[@jaysenvoss4065]

Yeah, that would be the brine, I guess.

[@catherinemccright1256]

Unless you're going to rest it and buttermilk overnight, just using buttermilk in the batter is not going to do all that, hence where the brine with all the salt comes in

[@LGnLA]

His brine did the same...

[@tangelataylor939]

I brine my chicken in pickle juice and it comes out perfect every time

[@timothybradysr.4929]

Exactly

[@Cc0564]

Thanks for sharing. I will be trying your recipe looks good.😋😋👍🏽👌🏽👌🏽👌🏽❤️

[@BoopSnootAndTroubleshoot]

"this is how Korean Friend Chiecken is made, just slightly different", so no, not like Korean friend Chiecken XD

[@julienprevost5409]

Yeah. It tickled me too

[@barryjimenez9641]

yeah korean fried chicken is double fried with potato starch instead of flour. no where near how korean fried chicken is made lol

[@AdornationMusic]

These Internet clowns always seems to know more and better than traditional recipes 😂 these hobos will be living on streets in no time if it wasn't for youtube and tik tok.. mark my words

[@billyrussell8684]

What I came to say. My ancestors are crying

[@wadewilson3309]

@@billyrussell8684i’d purposely make my ancestors cry i hate being asian

[@mrs.tcampbell1249]

Water for those who don't have buttermilk. Grandma cooked fried chicken with buttermilk, so did my mom, so did my aunts, myself and every adult person that cooked from childhood and never had a problem with the batter falling off. It's about how you make the batter and the temperature of the oil.

[@Bobthebuilder.69]

Yes ma'am. You are 100% right

[@ImKuul]

💯

[@jonathangoubar3973]

Club soda

[@bearingcee]

Absolutely 100%

[@KkevrockK]

Also about the second dip that he apparently doesn’t know about. 😂

[@leoniegureghian7156]

For my kids & mostly my grandkids who wld enjoy mostly! Tks much for posting it 🌹

[@BWxEclipse]

Batter fried chicken? Gustavo Fring would like a word with you, mister.

[@igot_acloak_4u]

Lmao

[@konteezy203]

They don't know about Mr fring😂

[@nazmulbhuiyan1982]

Almost in all of Asia we do batter fried chicken.

[@kanosukiLexe]

I'm here for a series for this. Looks fun and know afro going to love the space combat

[@camupnextt]

Crust don’t fall off ova here my boy your invited to the next cookout 😂😂😂

[@SultryNeoSoul]

Facts 💯 😂 bro don’t know what he talking about

[@pbc_03]

Kprean fried chicken is double fried. Thats why its so crispy. Marinade and batter styles differ but its is the double fry that sets it apart along with the available sauces.

[@sammiel7]

That's why he claimed his way was how Korean chicken was fried "but slightly different" meaning it ain't fried that way at all. Lol

[@r.rodriguez4991]

Meanwhile thousands of restaurants use buttermilk with no problem and their chicken actually comes out tender because of the acid.

[@damien1781]

Exactly

[@chefprepjustindieh]

Exactly

[@17thwboy]

Most restaurants don’t use buttermilk, it’s what the tv chefs use

[@r.rodriguez4991]

@@17thwboy So when I go to a restaurant and order the "Buttermilk Fried Chicken" they aren't using buttermilk?

[@17thwboy]

@@r.rodriguez4991 that’s why I said most, there are less restaurants that use buttermilk than ones that don’t. I don’t think a single fast food chicken spot uses buttermilk

[@spamton5266]

This man sound like he needs to unleash a titanic sneeze

[@ForeverDakota1]

just fried chicken yesterday using milk and batter was intact and crispy

[@birbdad1842]

Use beer next time and try it that way. Its also great and it actually is crispier

[@DirtyJamesUK]

Milk is OK too. But some of these batter mixtures to make them fluffy just make them fall apart.

[@Nyabennah]

​@@birbdad1842beer and flour for batter???

[@FallenTweaker]

​@@Nyabennahhave you never heard of beer batter? I think that's weird for that guy to put on his chicken wings but it's good on fried broccoli or mushrooms

[@JesusLopez-zl4ry]

Beer batter fish and onion rings is soooo good

[@MattDesimone]

I use buttermilk all the time. Batter never falls off

[@brycenklinkowski5721]

yeah buttermilk is a W

[@kwmaewilkerson6354]

W

[@AristotleMotivation]

only falls of if you double Coat it with flower.

[@dr.tacophd1239]

They need to add eggs to it so the batter doesn’t fall off.

[@damien1781]

Use an egg batters fine I’ve never heard of water

[@Bonkers275]

Here before the tapatio npcs arrive

[@FireyBfdi345]

an npc just arrived

[@Bill-cipher6670]

What?

[@Bonkers275]

@@Bill-cipher6670 you’re a tapatio npc 😭😭😭

[@kimjongun1348]

I agree.

[@FreddyFazbearaaa]

@@ovishootswide9599Its the comments that are cringe and unfunny

[@Shinemylight]

Thank you for the water tip. I always wondered what I was doing wrong.

[@justadrum]

Listen to him and you’re gonna keep doing it wrong 😂

[@tf-ok]

There's TAPATIO in them hills.

[@stakkbeats2217]

I will stick with the way momma taught me. Butter is amazing no loss crust here

[@mamilleyto8414]

Can you explain it for me? İt seems interesting i wanna try it

[@markusjann-franke1493]

Exactly what I thought, don‘t use oil and the crust stays on, also the taste will be much better.

[@corona4998]

This man said the batter would've flew off already 😂

[@terrencecoleman3806]

He didn't lie. It doesn't hold, or it'll be too thick

[@aurora.8065]

the way he didn’t clean that chicken tho… i know it’s slimy ew

[@KaeMaiden]

​@@aurora.8065How do you know it wasn't cleaned? You didn't see him take them out of the pack.

[@aurora.8065]

@@KaeMaiden lol you can see the chicken skin is still stuck to the chicken meat. if he cleaned it (under the skin to remove all the gunk and slime) the skin would be loosely around the chicken.

[@neo-xy3fr]

You dont need to wash your meat tho. It's an old fashioned habit. You can safely eat packaged meat without washing it. You can look that up too. ​@@aurora.8065

[@Mephil]

bro those chickens look fire

[@zwingzing]

“Fry the chicken at 320fuck degrees”

[@zakariaaziz1]

😂😂😂😂😂

[@LP_3005]

#underrated

[@miscanime]

I'm dying 😂😂😂

[@VocalBeast]

Yea😂😂😂

[@miscanime]

​@VocalBeast your comment made me revisit this vid and I'm dying again 😂

[@KennyNguyen-B.O.M.]

Who else thought he was gonna say “and I saved myself 150 bucks!”

[@DeezNuts-]

Oh yeah fz150

[@malakaithemckilla]

Thought I was the only one

[@RB82684]

😂😂

[@cherylerose9368]

THANK YOU ! I followed exactly BUT used different spices for tilapia and chicken. Everything else just as you diected. Omy what a treat. My family raved over the appearance and crunch...and the tilapia held together. 😊 Also need to add, I'm not proficient with battered deep frying. It was nice to hear the praises this time. ❤

[@iamcheesin]

f

[@ednaagub7791]

My dumbass thinkin he's gonna fry the water 😅

[@UncleTriangle]

All of us in the American Southeast are collectively saying "Well bless his heart!".

[@davidz2690]

Everyone in europe saying, what you brined some chicken and put it in batter and fried it, congrats dude

[@noneyabiz_123]

The Midwestern Coalition concurs. #Clickbait😢. **Also, "the exact same way as Korean fried chicken... but slightly different"🤔😂

[@harry554]

@@davidz2690imagine living in eu L

[@blacksnapper7684]

FAAAAAACTS

[@blacksnapper7684]

@@harry554facts they barely have rights

[@The-King-Of-Limbo]

"Now add some T A P A T I O powder on it!"

[@michellealexander2070]

Bro! not ever will I fry chicken like this! 😂😂😂😂 I will keep doing it the way my blk auntie taught me and my elders b4 her 😂😂😂😂😂

[@tsuki_dono]

they went from brining to brining but with buttermilk, and now they’re back. life a cycle and we rollin boys

[@IXxKratosxXI]

If you want it very crispy like most Asian places do, fry it twice. in the first run, fry until cooked inside and almost golden brown outside. Then fish them out and wait for the oil to get back it's high temperature. then go for the 2nd run and make the skin even crispier. It also fries out the excessive fat/oil.

[@maw6456]

😂😂😂😂😂😂😂😂

[@TallicaMan1986]

Most Asian places tend to go half Flour and half Cornstarch as well.

[@marklewis4421]

Liars

[@squiffedallday]

@@TallicaMan1986not corn starch but potato starch. You’re welcome

[@chefprepjustindieh]

@bigeatsworld respectfully I disagree! . Koreans do not use AP flour. They use a percentage of potato starch and typically rice flour. Different regions use different marinades and batters and dredges. But the potato starch is the common thread. Using brined instead of marinaded can cause different effects yes. The buttermilk causes the enzymes to soften and break down in the chicken. And can make it hard for the dredge to stick to the chicken once it’s heated. Other things can also do soften or tenderize like pickle juice, papaya, strait amylases powder, pineapple juice, vinegars or lower PH mirin. Brines (water high salinity) for chicken are great but working the breading is a different facet. Dry aging your chicken after marinade or brine is key for crispy chicken!!! Temperature and whether you use liquid carbonization or leavening agents in your mix. That causes the tempora effect. Also, adding egg yokes to a dredge or batter will affect the shape and crispness of the batter. Gastronomy is a whole world you may want to research more good friend.

[@chefprepjustindieh]

Yes

[@JanabJhan]

There’s a reason why he said slightly different not exactly the same

[@eats4cheaps305]

He should have said significantly different

[@skyranger4335]

Anyone looking for T A P A T I O

[@ahmedmohsin4758]

I was lol

[@H3c171]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@juansports984]

🤣🤣🤣lock your doors

[@e.m.l.g8409]

Hold up, you need to get that yellow off the end of those drums my boy!

[@r.castellanos795]

I've been scrolling for a minute through comments, looking for the person that saw it. I don't have any issues with how others fry chicken. Just make sure those drumsticks are clean. 😊

[@justadrum]

You know what I’m saying???!!! He ain’t wash that chicken is all I came away with 😂

[@EliteM90]

48 hours marinate in buttermilk and pickle juice and dill , all natural breading . 🎉 best chicken tenders ever 🎉

[@qualitycustomdesigns9454]

😊00

[@smartyjonez5470]

How much butter milk and how much pickle juice. Is it 50/50??

[@MsDanyelleM]

There is nothing wrong with his technique. Looks good. BUT if your buttermilk/egg assisted batter comes off, its because you didn't let it set up. After you dip in your buttermilk /egg you go directly into your dry dredge. When you remove it LEAVE THAT MEAT ON A TRAY FOR A MINIMUM OF 20 MINUTES. Don't even turn on your oil till it's been almost 20 minutes. By the time it heats up that dredge has had time to set up properly. It won't fall off. I promise 😊

[@wilmarainwater5333]

Could you please send me your resume ipe: you sound professional ❤😂😅😊

[@MsDanyelleM]

@@wilmarainwater5333 Lol... I'm professional adjacent. Spent 20 years of my life in catering and restaurants without getting chef credentials and the 15 years before that in the kitchen with my Grandma.

[@wilmarainwater5333]

Thank you so much beautiful

[@tedhubertcrusio372]

The secret to outrageously crispy chicken is ANIMAL FAT. I saved the drippings when my mom made baked porchetta (or in my country, lechon pork belly) and I used them to fry my chicken. The downside is I couldn't share my delicious bird with Muslims. Beef fat is also excellent for fried chicken. Any fat with a high smoke point is good for crispy frying. I learned this from a Chinese man who owned a fried chicken stall in Cebu, and his crispy chooks cost only 30 per piece (the pieces were so huge) complete with either rice or fried sweet potato

[@victore8342]

How is not having to share with a Muslim a "downside"?

[@Kazooboi23]

This is the way popeyes gets crispy chicken

[@maw6456]

We already know that.😂😂😂😂😂😂😂

[@Clogmonger]

⁠@@victore8342cause some are really nice and respectable people? What's the problem dude?

[@ZeeKay1430]

Yoooo Got me hungry now, I'm definitely gonna try this, thanks Bro!

[@YourXavier]

"Let this brine overnight." You lost me there.

[@DevArt59]

Lost me again when it was in a metal bowl, heard somewhere you shouldn’t brine in metal

[@tsubtw]

@@DevArt59Stainless steel is ok. For metals it has to be non-reactive. Aluminum and copper would react with the brine and you’d ruin your meal and the bowl, probably.

[@tsubtw]

If you’re still worried about eroding the stainless steel, just use glass

[@DevArt59]

@@tsubtw yea I’ve seen some Reddit post of someone brining in metal and their meat literally turned grey, not sure what the pan was but figured I’d pass the rule of thumb along, play it safe and avoid metal pans/containers for brines

[@MoeGirl2524]

We finna be starving in 24 hours 😂😂😂😂

[@mauriojohnsontv]

He made Popeyes style fried chicken without all the extra stuff. Marvelous.❤❤❤

[@SonicBoomC98]

What extra stuff?

[@GRIMM2197]

Extra stuff like what

[@4000mack]

I don't make fried food anymore, but I'm making exception just to try this recipe.

[@ulvmaerke]

Lmk how it turns out

[@lindakrawiec6724]

Me too. I Have to try this!😊👍

[@ten7554]

It's not about the ingredients you choose necessarily, it's about how good of a cook you are. If you're bad then yes your batter will fall off.

[@Shmaples]

ok.. my batter is def. going to fall off then. I'm shit

[@Silver1080P]

​@@Shmaples Git gud

[@JayMercenary]

ok now where is the T A P A T I O

[@Z.M...]

🤓

[@UltimatePiccolo]

​@@Z.M...TAPATIO

[@dxov1597]

🤖

[@JayMercenary]

@@UltimatePiccolo T A P A T I O

[@tyrone6848]

@@JayMercenary*T A P A T Í O*

[@strausd02]

The consistency of the batter and the temperature of the oil is the key! It doesn't matter what the batter is made with. Consistency and temperature are the keys!

[@JasonCamacho-rg8of]

And that’s how he saved $150 bucks

[@itsascaryworld9788]

They sale NEw Orleans style batter, very simple. Just need some Ice cold water and the batter mix. It comes out perfect! Also, it helps to use a proper pot or large skillet and not over crowd the chicken.

[@wentouchmedia]

Yum!

[@itsascaryworld9788]

@@wentouchmedia 😎

[@judichristopher4604]

Dang it... NOW... YOU know my secret.

[@BrownSugaaaOutlaw]

Personally what I noticed when using buttermilk is if you let the chicken rest before cooking right after breading, the batter doesn’t cling on and starts to separate/fall off but if you pop it in the oil right after you coated it with the flour mix it comes out perfect. I’ve tested it by making 2 batches and the chicken that didn’t rest was nice and crispy while the other barely was struggling to keep the batter on it.

[@silentknight9356]

So mans got a skill issuev

[@tamekacoleman7448]

You are absolutely right. Good fried chicken is a labor of love.

[@thomasbrown6332]

Never had this problem. I personally let mine sit for 10 minutes and the batter and breading cling to that bird so lovely you’d think they were engaged in some indecent behaviors.

[@George-wp2xx]

Exactly I normally put in the fridge for about 30min before cooking job done 😂

[@akeemMagic01]

Breading?

[@GreenChronicles561]

Corn starch added to the flour also does this very same thing. Works like a dream. Best crust I’ve ever been able to get to stick

[@Beyondtheveil21]

Waiting for you to add the TapaTIO in the mix. 😂😂

[@Runaway_Nba]

I would use sparkling water instead of normal water. Ive tried it many times before and it becoms super crispy

[@chefprepjustindieh]

Tempora

[@sd3m1c]

instruction unclear, I drank the water you put the chicken in and now I am in hospital

[@itsmeais20]

He literally said : "three hundred and twenty FUCK degrees" 😂 RESPECT 💯 %

[@c.f.875]

@@JustSendMeLocation🇮🇱❤️🇮🇱❤️❤️❤️💥🇵🇸💥🇵🇸💥🇵🇸💥🇵🇸💥🇵🇸🏥💥🤮

[@Lollipop41378]

Cringe pfp

[@itsmeais20]

@@c.f.875 Israel or pelestine?

[@Malali16]

​@@c.f.875kinda weird but ok

[@c.f.875]

allah sucks donkey dick@@Malali16

[@arfelkins]

Pls bring back the tapatio powder stuff

[@FreddyFazbearaaa]

He's done with it

[@elielnatal]

@@FreddyFazbearaaaar ar ar ar ar

[@arfelkins]

@@-bruhfunny- get a life

[@reneespears8289]

You are awesome!! Best fried chicken I've ever made!!! My belly and family thanks you!!!😊😊😊

[@BelieveInCarter]

T A P A T I O

[@hellowow4631]

Scrolled for 1 min just to find and like this

[@aann2939]

Bih i rolled out the bed hollaring crying laughing waiting for him to fry the chicken in boiling water then i read the comments i struggled typing this😂😹😳

[@arlarl5122]

That was nowhere near enough salt in the brine to brine the chicken. Leaving it overnight won’t do anything either. It requires much more salt to brine and buttermilk absolutely does not cause your batter to fall off as the chicken should be patted completely dry before battering and frying.

[@uns33n]

I was on board until patted completely dry. I have never even heard of someone patting off all the buttermilk before dredging. And I cooked for a living

[@fiekieX]

Proper title: I battered my chicken with Water

[@FrankRobles-rj4sm]

These people need to start saying the exact measurements instead of doing a really, really quick video for those of us who are beginners.

[@nolanschotanus2769]

Usually water near a deep fryer is an Osha safety hazard, but not here.

[@maw6456]

U have to mix with flour and it doesn't pop😂😂😂😂😂😂😂😂😂

[@alexgade4512]

@@maw6456 congratulations on missing the point of the comment entirely

[@maw6456]

@@alexgade4512 I'm old

[@Potato-j5e]

I felt hungry at his voice

[@davidboldman136]

Low heat is the only reason why the batter isn't falling off. He said "fry at 325", I love this new generation that is teaching everyone stuff that they think is the new change that will change your life but it exposes that they think we are idiots.

[@palmtranconfidential]

Thank you!