Chef John’s 9 Best Fried Chicken Recipes

[@nsanev2]

Never clicked on a video as fast as this can’t wait to try these recipes

[@deeashley780]

Same here!

[@andresilva8444]

Best thing about all these fried chicken recipes is that they're all just inspiration to create your own. It's so easy to experiment and come up with your perfect recipe.

[@006pennylane]

How you suffer for your art, Chef John. I really appreciate how difficult it must be to eat all those super gorgeous crispy fried chicken pieces along with the amazing sauces......there should be an Oscar for Internet Chefs coz, if there was, I imagine you'd have to get a carpenter to make for you a display cabinet with spotlights for your many awards :-)

[@vlad1357]

ikr : )

[@jaundice7918]

i love chef john's narrative style- he give us a little descriptive or informative preposition, and then the instruction. it flows like a slam poem, but it ends with food. yes.

[@lisapop5219]

I love that he said Louisiana hot sauce is the best. I'm obsessed with the stuff. I've tried the rest but always come back to the best

[@mokgable]

Crystal?

[@emmao8265]

@@mokgable I believe that's what he meant, at least it looked like it poured in!

[@frankyu553]

Popeyes has those actually “Louisiana” branded hot sauce so it might be those as well. It’s basically crystals tho.

[@faithsrvtrip8768]

I agree. I stock up on the habanero stuff because the regular isn't hot enough for me anymore :(

[@juneguts]

@@faithsrvtrip8768 imo if you can add hab to something it makes it taste better, unless you dislike fruit flavors :D

[@YoMateo.]

Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

[@authenticNL2]

Get a life

[@AmazinglyAwkward]

Aww this is cute, wish you all the best too!

[@packrat9433]

I was just going through this bag of chips like a kid goes past a graveyard at night. I don't think these chips can get any better, but I appreciate the thought.

[@tendogman8222]

You sure hit my favorites. 🍗🐓🍗 Keep making the videos… I have loved your recipes for years… The fork never lies… 😃

[@TheHitsubasa]

It’s a good day when Chef John uploads

[@Melly_6]

Wet hand dry hand...such simple advice that I should've thought of but didn't 🤔. Great tip! Thanks so much

[@jacksonpeterson6899]

Hi! What a beautiful picture you got there just decided to stop by and say hi! I hope I get a thank you 😊

[@KomboEzaliTe]

@@jacksonpeterson6899 the godawful THIRST of your post left me dehydrated to the point of a headache.

[@virginiaeriguel8738]

Looks delicious,Thanks for sharing this delicious

[@PheiKitchen]

Buttermilk Fried chicken looks good 🙏

[@littledutchie6706]

I'd listen to you even if you read the phone book. Your voice is like a song and your recipes are top notch. Thank you

[@tierracharnea]

Havent been on this channel in a minute!! Always happy here🤗🤗

[@calvinmarshall1610]

I'm definitely going to try these recipes!! Thank you great video looking forward to the next episode 😁😁

[@bryanmcwhirter9945]

Tgankyou Chef John for all of your recipes over many years I have watched. Best wishes to Michelle and yourself for the long weekend ! Bryan from Canada

[@RyanHull76]

Also love the proper breakdown of a chicken

[@kunfussed213]

I'm so shocked that he dropped a video at this time, but I'm here for it. 🥰😁

[@elleohai]

He didn't, his overlords did. Read in description.

[@Jordi7174]

I've long said that fried chicken has the capability to bring the world together. Everyone loves it! Even vegans and vegetarians love it and have their plant based versions of it. Every culture across the globe has their own little spin on it. I wish we could do a yearly international fried chicken week, where all cultures could exchange recipes and celebrate together. 💛

[@Mattador666]

World Peace through Fried Chicken 🌍✌🏻♥️

[@jek__]

we all hold an ancient grudge against dinosaurs and their ilk i guess lol

[@pinkspeeder]

No one tell the chickens 😂

[@Joannepaq1025]

I Really Really enjoy your video’s Chef John!! 😁😋

[@paulbegansky5650]

All yes, love me some chicken

[@paulwagner688]

I like how they switch between older and newer videos. Us good Food Wishers can tell. What makes me sad is that the @CorporateOverlords stopped putting the dates of the videos when they do these compilations.

[@daihunter3524]

Chef, speaking of chicken here's a questionthat has bothered me for a while: What constitutes a chicken wing? I ask because a wing physically consists of three segments, the drumette, the flat and the tip. The tip normally being discarded. A certain fried chicken fast food place sells hot wings as 'each' and charges as each - whereas what they deliver is EITHER a drumette OR a flat but not both joined as a single piece. But, at the same place, if you order ordinary fried chicken by the piece then if the order happens to include a 'wing' that will be the whole wing [less the tip] consisting of both the drumette and the flat still joined together. So, I guess the question is are the 'hot wings' as sold, for say 'Two for $3' [= $1.50 each] a rip-off versus the wings sold as regular fried chicken 'pieces' at $1.50 each.

[@lewreed1871]

You should probably just do your own.

[@JAIBRASKYRIM]

psyco stuff

[@andresilva8444]

Yeah, There's places I clarify if they mean pieces or wings. If I find a place that still sells them double jointed they have my business. Other than that I just ask for the portion to be generous. What really boils my piece is when they give me just flat and tip.

[@packrat9433]

The real question to ask is why are "Chicken wings" of any sort twice the price of thighs, drums and breast? It makes no sense. I love wings, but $16 for 10 wings is ridiculous. (You hear me Pluckers? You lost my business of 12 years.)

[@lewreed1871]

Thanks again, chef! Been loving your content for years. I'm definitely gonna try the Japanese one.

[@j.6756]

To get the perfect depth of field for focus, remember this. Focus is ALWAYS 1/3 in front and 2/3's back of the point that you manually focus on. For autofocus, if you can, set the point of focus to be that too.

[@MariaPimentel-vj9cg]

Love your recipies.

[@GregCurtin45]

First time that I have liked (LOVED) every single recipe in a compilation. Thank you Chef John, not only for the recipes, but giving us detailed instructions as well.

[@jkd91]

I found your channel thanks to the buttermilk friend chicken video and to this day i still follow it, amazing and simple recipe.

[@benbrown5878]

the food Gods Do hate a coward! I love it!!

[@GrimLocke161]

Of course this goes up after I’ve already made some fairly rustic popcorn chicken for myself, this evening. Still, lots to learn to do it right. 😄

[@tomstubes]

1000x thanks, Chef. Greetings from Munich. 👏👍🏻👍🏻👍🏻🤠

[@LIFE-SOFIA]

good day! WHAT A CHARM! THANK YOU FOR THE ORIGINAL IDEA. IT LOOKS VERY APPETIZING! GLAD TO SEE YOU ON THE CHANNEL. have a nice day!!! 😊 👍 🌹 🌹 🌹

[@MedalionDS9]

Finally... the good stuff

[@deidregoodman6485]

Look very delicious 😘😋 I love fried chicken

[@mariassizzlingrecipes6217]

Wow great 😊💕👍....

[@magdalene74]

where did you get that adorable freakishly small deep fryer?

[@jimbeam7776]

I discovered your videos a few weeks ago and I’m hooked! No need for me to look up recipes from any other site ,you prepare the same foods that I love! Your sense of humor is the best. But I can’t get on your website. Not sure why. I’ll keep trying unless it’s changed,please send info if it has!

[@MeanNYer]

My FAVORITE type of fried chicken.

[@kene866]

Fried chicken heaven! This might be a good topic for the podcast!

[@HLS70]

Wondering if that cider batter would work on fish?!?😋

[@roxy1522]

Love you so very much chef John. Happy birthday month, July birthdays are the best! Hope my dad and I can try this next week for our birthday weeks ❤️‍🔥

[@virginiaeriguel8738]

All recipes looks delicious, thanks for sharing them all

[@h.Freeman]

Butter *AND* lard sheesh I can only eat this once...for the rest of my life... definitely trying this recipe...YOLO!

[@Kinkle_Z]

What kind of "lard" do you use? And what kind of healthy oil do you use to fry it in? Tallow? We know vegetable oil, like soybean oil or canola oil, is very very unhealthy. Thanks!

[@XxShellyW13xX]

Traditionally, lard is the melted down pork fat. Melted down beef fat produces Tallow, which is what candles are made from.

[@mariadacosta7264]

I like to use the lard from my local Mexican store, (which I learned is called "manteca"), because it doesn't contain partially hydrogenated oils to make it firm. It's sold in tubs, and not refrigerated. It's much healthier! The partially hydrogenated stuff is carcinogenic. I trust natural lard. My grandmother used it all the time. Bacon fat, too, from a pan she kept out on the stove for days and not even refrigerated! (My Dad loved to dip crusty bread in bacon fat and nibble it when she wasn't looking!)

[@woodswal]

Wing tips are delicious 😋. Crispy skin 😋

[@sih1095]

Lard.. A massively underrated ingredient. ( makes the BEST baked potato, just brush)

[@SpencerToddBrown]

I can’t wait to make this!!!

[@GasPipeJimmy]

Crystal Hot Sauce is my favorite

[@2anonymous]

When I was a kid, my teacher asked what my favorite animal was, and I said, "Fried chicken." She said I wasn't funny, but she couldn't have been right, because everyone else laughed. My parents told me to always tell the truth. I did. Fried chicken is my favorite animal. I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much. I do, too. Especially chicken, pork and beef. Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed, too. Then he told me not to do it again. The next day in class, my teacher asked me what my favorite live animal was. I told her it was chicken. She asked me why, so I told her it was because you could make them into fried chicken. She sent me back to the principal's office. He laughed, and told me not to do it again. I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am. Today, my teacher asked me to tell her what famous person I admired most. I told her, "Colonel Sanders." Guess where I am now ...

[@XxShellyW13xX]

I loved loved loved this. Good for you on telling the truth. I would have done it the same way 😊

[@rzz9594]

At KFC …

[@WarGolem2011]

What about a double flour dip, but then a third layer with seasoned panko??

[@vlad1357]

Hi John, we truly enjoy your videos. Great recipes, friendly preparation complemented by subtle humor : ) Thank you!

[@nanaberry4120]

Boy, why ain’t you cooking those chicken backs???? They are delicious fried!

[@johnkozup9959]

Loved these. I plan on making. Every one. Love fried chicken! Thanks chef

[@drunkweebmarine9492]

Frank’s red hot is my go to

[@HeyAndeeey]

Oh heck yeah a compilation

[@En_Marche]

KFC sounds great!

[@SS4Xani]

I remember watching all of these when they first aired. :D

[@beluch2768]

I love Chef John!

[@arpandey7043]

Makes me hungry🤤

[@lindaharris8445]

Sooooo great to seeeeeee your post!!!!!❤️✨🎉🎉🎉

[@Otto8845]

These recipes look delicious, Chef John.

[@goinbananers]

WHITE PEPPER!

[@mrshadow2514]

I switched to a softer wood too after 45 :)))))

[@victorlui5955]

Hi Chef John!!! I'll take all 9 fried chicken styles please. 😁

[@SonOfTamriel]

I love how they're all the GOAT :D for me Japanese and Korean at the GOAT. KFC is the... WOAT

[@davidsprepstation]

You can't go wrong with fried chicken! I think the Nashville hot chicken was my favorite.

[@donadkins8570]

Love these recipes. Marinating the meat nook-n-cranny side down in the Japanese one makes me think of crosshatching the flat/smooth side or maybe even both sides before cutting into chunks?

[@PhilGeissler]

Thanks Chef! Happy 4th!

[@evilish888]

Chef John: you had me at "hot"

[@soundman447]

The Nashville Hot really should be served with dill pickles. Hattie b's and Princes would likely call that mild we need to get you some "Shut the Cluck Up!!!" so you can try some HOT chicken.

[@Kinkle_Z]

Where's the link for cutting up a chicken? Thanks!! (Nevermind: it shows up in the second recipe, buttermilk fried chicken).

[@XxShellyW13xX]

"Our chicken's been fingered" Oh my!!! 🤣🤣

[@Infinitebrandon]

F ya! I can't wait to watch this later. Fried chicken is like the one thing I'm not a master at lol. Ok there's a few more things but thanks, I NEED to learn fried chicken. 🤙

[@jeffielou919]

So many helpful ideas

[@ekureedafedaniel2622]

Love this

[@Poppinwheeeeellllllieeeeez]

When you break up the chicken, if you are smart, then you take a strawberry sized piece of breast attached to the wing. Does not affect the breast, but vastly improves the wing portion.

[@benchfactor]

So, for anyone else who watches these videos with subtitles, at 34:20 the subtitle says "as well as some urine". Obviously, Chef John would never ask you to put urine in your food. He is saying "Mirin". Just clarifying for anyone who is hearing impaired and saw the same thing I did.

[@packrat9433]

That explains why my kids made those faces! They said it had a certain Wang to it.

[@mariadacosta7264]

Why do you fry the Korean fried chicken two times for 4 minutes? How is it different than frying it 1 time for 8 minutes? Wouldn't the inside cool down? Is it for a crispier result?

[@fahr]

it makes it crispier yes. the first time you fry it there is still a lot of steam in the meat which can come up and make the outside soggy, so when you then fry it again it gets rid of the steam and makes it stay crispy for longer

[@TelexToTexel]

If fork don't lie, how do the stomach deal with food hard as "concrete" ?

[@h.Freeman]

To wash or not to wash chicken before cooking chef?

[@geode8556]

Oh yummmmm I have to try this. What's the purpose of that awful slice of bread? Couldn't you use a napkin? You need more pickles. 😝👍💋💞

[@RyanHull76]

1000% on board

[@dgmisal1979]

No. Fing. Way. 9 fried chicken versions? 🍗 Oh hell yea.

[@liviloo87]

I’m doing the first one tonight!

[@Roof_Pizza]

Hat Yai? Thailand.

[@Kinkle_Z]

What do you mean by preferring "The Thine" as opposed to kosher salt? Clueless in California....

[@lindsaydavis9189]

I think he said the "brine"

[@fahr]

he said fine, as in fine ground salt aka table salt

[@uhavemooface]

This sounds really good but I know I will be in the bathroom the next day with some burning.

[@dnmurphy48]

Why an egg in the marinade?

[@inocenciotensygarcia1012]

I loved the video

[@leeterthanyou]

Chef John frying chicken for 1 hour [ASMR] beats to study to

[@carlotomass119]

Can you use an air fryer you think ?

[@packrat9433]

I drop naked thighs with skin in the air fryer with a spray coconut oil and just spices. Turns out great! Skin side up. I prefer spice und ther skin and over. However, I have yet to see anything breaded in the air fryer taste even remotely close to deep fried breaded.

[@winemaniacs2551]

This recipe just went on the "to do" list, but it is a little intimidating for us amateur chefs!

[@yourdadsotherfamily3530]

I, too am a man of Buttermilk Culture’ Chef John you should try Slap Yah Mama’s Seasoning and or try their Slap Yah Mama’s Lousiana Hot Pepper Sauce. It’s amazing wayyyyyyy better than tobasco

[@JamesPetroff]

You have to try Barberton chicken, which is really Serbian style chicken. It is butchered differently to be more economical. It is likewise cooked in lard but with a very basic batter. It is famous in Ohio. Served with "hot sauce" which is spicy tomato rice and coleslaw made with vinegar and sugar. Mmmm

[@gotrescuedauto3584]

SOME TIMES I TAKE MY CHICKEN THIGHS AND CUT THOSE BETWEEN THE TWO BONES DEPENDING ON THE SIZE. HEY, IT MAKES MORE CHICKEN HAHAHAHAHAHAHA

[@jtroueche1980]

I remember making the Korean fried chicken many many times during the pandemic in 2020

[@kennethhicks2113]

Watched 1st recipe, a tip if I may Chef John, put that double dipped chicken on the rack under your vent hood... ventilation is better and will give a more consistent crispy on the entire piece... oh, vent on of course ; ) Best

[@jake8726]

Does anyone else add food wishes at the end of every recipe they’re looking for because they want chef Johns opinion first?

[@gelbadayah.sneach579]

My friends jut got more chicken than they can use (for free) and gave me a bunch. Perfect timing!

[@vjm3]

Vegetable oil? With all due respect to your infinite experience and wisdom, I highly suggest you preheat high-burn oils like avocado oil to cook it. This is because it makes the deep frying way more crispy and delicious. Thank you for the actual recipes, however.

[@TheRukanau]

Sped up chef John isn't real, he can't hurt me.