Classic Fried Chicken Recipe

[@eversoslightly124]

Hey guys! Love the videos, I'm a fan from the UK, and I'd love to try some of the recipes you guys create, the problem is it's extremely difficult to get a lot of the equipment and even just the rubs you guys use, so my question to you guys, could you put out a recipe, for some authentic American BBQ staples we could easily do at home (preferably a conventional oven) (maybe even a homemade authentic sweet n smokey BBQ sauce?!) Even the rubs would have to be 'home made' though - I've tried myself but I just don't have enough knowledge to get them right, we can obviously easily get all the regular spices and combine them ourselves, it's just really hard to get a hold of all these amazing ready made specialist brands you guys do, unfortunately it's just not that big over here. It would be absolutely amazing if you could! I understand I'm asking a lot but it would mean a huge huge deal to an American style foodie stuck on the wrong side of the pond, Much love! Scummy!

[@timmartinez135]

I've gained 11 lbs since I discovered your channel!

[@allthingsbbq]

#sorrynotsorry :)

[@SomeRandomGuy789]

Youre lucky. I gained 25

[@staceydenise5538]

For sure!! Me too!!

[@abadlawyer]

my 2 favourite things in one video..fried chicken and chef tom

[@allthingsbbq]

Thanks!

[@robertpaulson31]

Best cooking content on youtube. I always learn something when watching your videos. Thanks.

[@rbennett]

You guys have made me look like a total rockstar to my friends and family. These recipes are consistently amazing and the videos are shot and edited so well. My young sons love watching these videos together during the week and then executing the recipes together on the weekends. Sounds corny but you’ve kind of brought my family closer together :) Thanks! ((Btw: we did this chicken recipe; it’s incredibly delicious))

[@Gquebbqco]

That looked awesome Chef Tom! Great looking crunchy fried chicken just the way I like it - Nice video!

[@allthingsbbq]

Thanks for watching!

[@jasoncrawford5370]

How does Chef Tom not have his own show on the Food Network? Brilliant!

[@drgeorgek]

Chef Tom - may I request that you kindly produce an episode dedicated to the El Cubano sandwhich. Many thank!

[@ChillingCharlie]

Great videos chef! I also cook alot of bbq and i just have to ask, have you ever thought about making your own rubs? I think it would be awsome for the viewers who find it difficult to purchase rubs, and will be more intruiging to learn about rubs as well as cooking the different proteins. Thanks for the videos i feel like watching these make me more motivated when i go to work. Looking forward to your reply!

[@mmmBax]

I know you always enjoy the food you cook Chef Tom, but damn I think I think something extra happened when you took that first bite. I think I saw a sparkle in your eyes.

[@mcl12]

Bax yes he never tries to oversell it hé always says its good and then describes the flavors , but something happened this time

[@E-A-Z-Y]

Bax Agreed, he really liked this 😁

[@getoutandgrill]

Now that was a killer cook my friend.

[@crisworkizer1523]

Brother, that chicken was bad ass. prepped and seasoned very well and cooked to perfection...another very well done cook Tom..

[@allthingsbbq]

Thank you!

[@jayedesilva7023]

Soft shell crab with udon noodle soup! Best stuff

[@Rogue_y]

you guys,honestly, deserve much more subs, good stuff, awesome quality.

[@astonifyed]

Best channel on KZbin. Period.

[@ldrobarts]

The most bazaar n unexpected finish of my life!

[@federicobucayan3276]

what about a video without using all those powders and rubs? how would you season and bbq with natural garlic cloves, onions, etc and still achieve great flavor

[@BiggsHomeCookin]

Fried chicken every ones weakness :)

[@adams4134]

Chef Tom! G'day from Rye, Victoria, Australia. I love your videos, so much info and excellent technique. Unfortunately, most of your rubs etc are unavailable down here, but I get by. Could you please explain the purpose of the buttermilk? I am saving like mad to come to one of your classes at ATBBQ, but in the meantime, I just soak up all the excellent BBQ info. Cheers, adam s.

[@allthingsbbq]

The acid in the buttermilk helps tenderize the meat, and also acts as a fantastic binder for the breading. Thanks for watching, and we look forward to you joining us for a class one day!

[@MFUKO4]

I loved how he waffled that down!

[@ramellin]

I made your chili recipe and it turned out perfect thank you !!!

[@ComiendoRico]

Nice recipe my friend. I'm going to give your recipe a try.

[@aaronguerrette]

there times like this that Chef Tom Impresses himself lol. I like the brine and then buttermilk soak. only thing I'd add to the dredge is some cayenne pepper for some more heat profile

[@WhoFramedMSG]

I combine my brine with my buttermilk and it's really good. Just add salt and spices to buttermilk. Let marinate for 12 hr. 2 at room temp. Dredge wait 20 mins. Fry.

[@pt6134]

Wedding diet will be getting violated tonight. Thanks brother.

[@lopez5751]

I would like see how you cook a whole pig. Love what you do!

[@kbeams21]

Hey Chef Tom, do you know any good ways to get a buttermilk effect without using actual milk? I'm allergic to dairy and would love to try making this, but while it looks delicious I'm not sure if it's literally "to die for"! Can you just do the flour mixture after the first soak and skip the buttermilk, or use something like Almond or Soymilk instead (I'm so sorry if this is a sacrilegious question)

[@jacobdeffenbaugh9068]

Kyle Beams little late but a dairy free sour cream substitute would probably be close

[@greg4402]

Now that's fried goodness !!!!!!!!!!!!!!

[@allthingsbbq]

Thanks!

[@williamlopez4934]

love your video. I never use butter milk. gotta give it a try

[@finnjakemlv2244]

Fantastic easy to follow vid chef. I know you said take em out when golden, but aside from the visual, about how long are pieces cooking in the oil? 8-10 min? 10-12? Thanks!

[@carlos0rtiz]

Thank you! I'm trying it tonight

[@michaelhakes5845]

man when I want fried chicken I'm not planning it for tomorrow. I'm cooking it asap!

[@jtanner71]

Looks awesome, great job!

[@nickharden855]

Dude i love all ur hats

[@noareastaynorthcrew4686]

Damn looks on point Chef. Thanks for sharing.

[@DistrictX23]

Chef Tom with the chance hat! I see you!

[@fly2deaff]

That Chance Hat though!!

[@allthingsbbq]

:)

[@stuwitten349]

Quality mate. Love your stuff. Will definitely do your Fried chicken, but felt my cholesterol jump with the waffle & egg. Would love to see your brand in a high street in England.

[@dyvi4418]

can you also do a tutorial on how to make dry rubs?

[@VeniVidiAjax]

I used coconut cream(milk), awesome taste!

[@hasenmann]

Got any substitutes for the chicken soak for your international audience? Can't find it here. Thanks a lot

[@hasenmann]

I'd really love to make this ...

[@fadedkrill4572]

Florian Weidhase would say chicken stock

[@davidgray7907]

U can't get what?

[@lakeshow2450]

Great Video! Can't wait to try! Can you do a video on Mexican Carnitas?

[@WOODZ2111]

Awesome recipe!

[@BubbaTribe]

looks amazing!

[@gmcummings]

Nice Tom! And I thought you were just a bbq guy :) That chicken looked amazing! I've done buttermilk chicken before, but never brine and buttermilk. If you don't have cosmo's chicken soak, what kind of brine would you recommend?

[@The_grappling_dummy]

These are my favorite cooking videos on KZbin. Do you have any recipes for smoked beef tongue?

[@jesusarellano5076]

Nice crunch 👏

[@ChimneyMan27]

Thanks for the knowledge friend

[@rohankamath88]

Loved the techniques. Exactly what I love to do too so I'm happy to see this. Few things I would add to this: 1. Hot Sauce in the buttermilk gives the chicken a nice kick. 2. Cayenne and in the flour adds a nice kick. 3. If you like it extra crunchy, double dredge. Flour - buttermilk-flour. Then rest and fry. 4. A light brush of hot sauce or a drizzle of honey as soon as it comes out of the oil and onto the rack adds a nice dimension. Make sure it's light though since you don't want to lose that crispy goodness. :) :D

[@allthingsbbq]

We do a hot chicken around here that has hot sauce and cayenne that is amazing. We like to double dredge our chicken fried steaks for sure as well... Thanks for watching!

[@matt_freund]

Loved the recipe and the video! Lovely voice :)!

[@AntonioMac3301]

You guys should make some french fries! That would be awesome

[@allthingsbbq]

We've actually been working on a non-fried french fry, so we'll hopefully get to that soon.

[@wi11ialvl]

#^%$ yes! Would love to see your version of a slaw that might go well with your fried chicken.

[@Burschlag]

Goddamnit I made fried chicken just last night. Wish this came out yesterday lol

[@Alex-ye1br]

Are the waffles paleo? Trying to find paleo recipes online and found this one. Cheers!

[@wrightfarmshoffman8663]

Wow so good food

[@trevorheadrick4966]

On Point!!

[@Bass_Tee]

Great! I love your chanel!

[@chadlambert1480]

man your lucky... you have the best job ever! lol...

[@allthingsbbq]

We agree!

[@candycommander]

I was interested in culinary school until I realized how many hours you work, how competitive it is, and how little youre paid when you start. Its definitely a career of passion.

[@adamfalk9930]

REPPIN THE CHANCE HAT!

[@allthingsbbq]

For sure!

[@adamfalk9930]

For that, you're the man. Your videos are always solid. Keep it up!

[@AxelSteel84]

i went in the comments to see if someone was gonna say something about that ACHK

[@trippmiller6199]

Fried chicken looks awesome but I’m from the south (Ga) and never understood the waffles w fried chicken concept.

[@42IsAnything]

Hey Tom, i've a question. Do you know any online store who shippes the Briner to europe?

[@bhswrestling09]

Can you, and should you Brine a Brisket or any beef?

[@a.w.w.728]

That is a first for me. Chicken and waffles.

[@TonyTrujiilo]

get on it asap

[@timmartinez135]

World Famous 'Roscoe's Chicken & Waffles' .. in SoCal

[@robgibson48]

Why do you go to 325 degrees as opposed to so many other places i see that say to fry chicken you have to be up around 350 to 375 degrees?

[@BrianMcNay]

Dammmmmm. Looks good!

[@smithjohn8738]

Look no further, this is the American dream right here :)))

[@brettwilmot8223]

Chef Tom, would you be able to do a product review of the Grill Grates Griddle being used on the YS640? Thanks!

[@allthingsbbq]

That is on our list!

[@51rwyatt]

100K subs here we come!

[@allthingsbbq]

We hope!

[@0980461]

You should do a video of fried pork belly or fried pork skins

[@Jetstoanywhere]

That looks good but have you ever had cold chicken tenders at 3 am while sobbing uncontrollably? DEE-LISH!

[@bilalch-cd5fr]

Hi Tom, new viewer, love the videos. I was wondering if you make things with fish or things that are kosher/halal friendly.

[@allthingsbbq]

We have made quite a few fish recipes, including a planked salmon, cod en papillote and salmon cakes. We will be adding more for sure. As far as kosher/halal recipes, throw out some ideas and we'll work on something for you. Thanks for watching!

[@allthingsbbq]

Cedar Planked Salmon: kzbin.info/www/bejne/p6GbqIRmm69-i9k Chili Lime Cod En Papillote: kzbin.info/www/bejne/hajamaqZrq11jqs& Salmon Cakes: kzbin.info/www/bejne/moq0d5SMh910p7c Hope these help!

[@mohammedsaheel5335]

allthingsbbq as long as there is no pig or alcohol it can be made halal

[@letsjustalkabouit]

Wouldn't it be easier to mix the brine powder into the buttermilk and marinate it once?

[@67goodoleboy67]

How do you keep the chicken hot between batches?

[@mazungaz]

good

[@GuvernorDave]

You had me up til...."wtf is chicken and waffles ??!"

[@112Haribo]

That has to be the most american thing i've ever seen.... Fried chicken on waffle, with syrup, and, for shits and giggles, a fried egg on top. MURICA, FUCK YEAH. :p Great vid tho

[@alfihalma4320]

Why not combining spices and buttermilk from the start and give the chicken a longer buttermilk soaking?

[@bentleytran1442]

ik you know how to cook bro. if you're not careful you'll be 400 pounds soon. love all the food you've cooked.

[@allthingsbbq]

Moderation. :)

[@norcalimages]

Chef Tom what brand of gloves are your using?

[@allthingsbbq]

These are nitrile gloves from Summit: www.atbbq.com/summit-glove-tracers-nitrile-gloves-multi-color.html Thanks!

[@MrNocreditcheck]

Where did you get that brine bucket?

[@lymh4850]

This looks like the old days KFC, but even better...

[@masonschneider7528]

Hey Chef Tom! Do you think you will be doing a really good smoked pork butt recipe anytime soon?

[@allthingsbbq]

We have a few. Competition Pork Shoulder: kzbin.info/www/bejne/r3zVaZSPndWgsJI Pork and Grits (Whole Shoulder): kzbin.info/www/bejne/foCQdXVji76Kb8k& Classic Pulled Pork Sandwich: kzbin.info/www/bejne/pKnElGiIjMZ2nac Thanks for watching!

[@1TheNewuser]

Напишите кто-нибудь состав специй в муке..только по-русски

[@BBQPitmaster626]

Where are you guys from? I thought you were from San Francisco.

[@jeepster1016]

How about some brined and smoked pork chops or a whole bone in pork loin. That's where it's at

[@ma.alexieslogrono7986]

Andaming ingredients, dito samin asin lang prito na agad

[@khomol]

Oh my goodness, oh my goodness.

[@VeniVidiAjax]

Im hungry af

[@allthingsbbq]

Cook some chicken!

[@aronvo]

Seems like an extremely long time to brine small pieces of chicken. Would it not become too briney tasting? All other recipes are just 4-6 hours in buttermilk, without the 24 hour brine. Other than that, it looks delicious! Who doesn't love fried chicken!

[@francinecorry633]

Never understood the chicken & waffle thing,chicken looks good though.

[@duhdaly]

where can i get the rubs and stuff you get

[@allthingsbbq]

You can purchase everything we feature at atbbq.com. Thanks for watching!

[@grillaz4E]

Good looking Pollo 🐥🐥🐥

[@Rcdude10tc32]

Episode idea? I've always wondered. Could you make a pork shoulder or brisket with a rub made entirely from crushed up BBQ potato chips? It sounds delicious to me but I have no idea if it would work.

[@robertpuksta4447]

What oil did you use?

[@joegekko]

...I didn't see any hot sauce on that chicken and waffles.

[@allthingsbbq]

Not this time.

[@paulkane4791]

grilled artichokes

[@MKJ493]

What kind of flour did he use?

[@allthingsbbq]

All Purpose flour. Thanks for watching!

[@porkulate]

I think that I just experienced a culinary orgasm! DAMN that looks so good Chef! I am inviting this 'chicken' back to my place for sure! Thanks for sharing. Cheers!

[@vilijanac]

Now that is fried chicken. Not that KFC, crap. :) I have a question, why not combine butter milk and half of the cool brine. And just marinate over night?

[@allthingsbbq]

They essentially do two different things. The brine itself infused some flavor while the buttermilk works to break down the chicken to make a more moist end product. Thanks for watching!

[@reco2186]

Nashville Chicken?