Unlocking CRISPY FRIED CHICKEN Secrets | Guga Foods

[@GugaFoods]

Download and play AFK Arena: patron.me/GugaAFK Join the 2nd anniversary event during April 6th through May 5th and get 100 free summons and 1 special gift code! Thanks AFK Arena for Sponsoring this video.

[@drnsz.]

🗿

[@fina.exe9788]

Hell nah

[@PublicVoidFoo]

mmmm 100 free salmons *drool*

[@slickvfx4578]

How many subs I can get in 10days

[@ObservingLibertarian]

Now try steak the same way: Same smoke duration - same buttermilk bath duration - same seasoned flower/corn starch mix - deep fried. May be a good way to make cheaper cuts of meat way better, like the various ways you've attempted to make decent steaks out of I-round.

[@avarmauk]

Angel has a palate I can trust. He always seems to be on point

[@ADMcAllister]

Could. Not. Agree. More.

[@greencuber8294]

i agree, but im ok with eating greens

[@lrrr9734]

Yeah I don't trust anybody who eats my foods food

[@theanonymouspancake9260]

@@lrrr9734 idk man a lot of tasty veggies out there, angel is missing out

[@pingschlong2896]

but he doesnt eat mushrooms, i like mushrooms

[@0xEARTH]

i love how voiceover Guga and taste test Guga have two entirely different tones of voice, definitely sets the proper tones for everything

[@xerilaun]

@@thinkcasting3182 umm.. no not really

[@liamdonegan9042]

@@thinkcasting3182 racism moment

[@shn0zz]

​@liamdonegan9042 what did he say if you remember?

[@Harry-xs1dd]

​@bacn2semiofficial what did they say

[@dexterfromlabs]

I'm afraid to admit that I'm addicted to watching a cute, chubby guy making good for two other guys who sometimes feel like he has captured them and put them in his dungeon and only allows them to eat *when he makes something different or dry age it*

[@user-yi6dd1pi8s]

I wouldn’t be complaining

[@tosha2422]

And he’s planning to dry age one of his prisoners.

[@Agent_Clark]

I could live with that

[@kauigg]

@@tosha2422 💀💀

[@Varun_underyourspell16]

Love this comment

[@GrizzlyTank]

Of all the cooking channels I watch, Guga is consistently on point, his recipes never let me down. He doesn't add weird ingredients or too much of any one spice. When he experiments with different cooking methods he always does a control with the standard method and tastes them side by side. I trust him with just about every recipe out there.

[@husbeard]

Just made this tonight... It was delicious. 5 year old gave me an A+, and the picky 11 year old girl even ate it! My only issue is I couldn't get enough of the mix to STAY on the chicken when frying. Still got some good crunch out of it.. but man, it was great. Smoked for 2 hours at 180 with mesquite. I'm new to this.

[@akashmudalgiri249]

Sir next time use 80 percent all purpose and 20 cornstarch your fried chicken will go miles, and try massaging your chicken with fresh ginger garlic paste if available. Plzz try n let me know here sir.😎😍🤗

[@thegamiac9539]

@@akashmudalgiri249 and of course msg

[@akashmudalgiri249]

@@thegamiac9539 yes all his ingredients, but reducing corn flour proportion. Also a gentle massage to the chicken with ginger-garlic paste with red chili powder and tenderize it with buttermilk(and pineapple optional). TRY IT, THIS IS THE TICKET TO HEAVEN BETTER THAN KFC AND JUICIER

[@JJusdreiin]

@@akashmudalgiri249 Did you add seasoning to the flour as well or just the chicken?

[@akashmudalgiri249]

@@JJusdreiin even the flour exactly how guga does

[@tomisasleep9439]

"that one is caca" the other chicken leg...I felt that

[@MinnOG]

Every little Mexican kid felt that one. I laughed so hard thinking back to my childhood when I found out what caca meant. Used it for everything haha

[@everydayeater5656]

Can someone tell me what caca means?

[@tomisasleep9439]

@@everydayeater5656 poopoo 💩

[@everydayeater5656]

@@tomisasleep9439 ohh 😁 thankyou

[@mrnorthz9373]

@Bitch-sama turkish speaker here and the samr

[@StoneUSA]

Guga, GuGa, GUUUGAAA! You forgot the baking powder, bro! Two teaspoons of baking powder in the 50/50 mix is going to take that to the next level. As you know sodium bicarbonate is a leavening agent. It makes crusts fluff up by introducing air pockets as it cooks. A little baking powder will make it easier to bite, the crust won't come off in big chunks, and it's a very pleasant mouth feel without giving up any crispiness. Give it a try! :D

[@fredrickkinkton1466]

Facts

[@yareyaredaze4633]

This man spitting straight facts

[@BeardedGorlok]

I tried this and while it did make the crust fluff up it also absorbed alot of the oil and burned my spices way faster, making the batter burn before the chicken could cook. I still tried a piece that was okay and it was so oily and tasted burnt that i had to throw it all out. Idk what I did wrong, was my oil too hot or did i put too much/not enough baking powder? Im ready to give it another shot but this time ill be making a smaller batch to test it out.

[@djtblizzle]

@Data Fix good tip, but it only works if you live in KY, AL, AK, TN, WV, and SC. 😂😂😂

[@djtblizzle]

Deep fry instead of pan fry. No hot spots.

[@Maliq28]

9:39 when he both use msg and pestle and mortar: *intense fuiyoh*

[@SarrowLovePain]

That what I was thinking XD

[@DanNicholsWatercolour]

Wth are you even talking about?

[@MisterMicrowaves]

@@DanNicholsWatercolour Uncle Roger

[@YoungGeozy]

Sometimes I feel like I'm right there. And then I look down at my cup of Ramen.

[@Anon_581]

I'm in this comment and I don't like it.

[@seemaab]

Hahaha

[@Julia-nb5lw]

@@Anon_581 then don't comment problem solved

[@aurniox]

and i look at my bowl of rice

[@Julia-nb5lw]

@@aurniox are u Asian?

[@TheOriginalFaxon]

Guga, i'm doing this recipe tomorrow for the first time, i substituted smoked salt for all the salt in the recipe instead of smoking the chicken, will see how it turns out. I home smoked the salt myself for about 30-40 hours (i honestly don't know since it sat in my smoker on the top rack for a month, soaking up the fire as it burned down each time i used it). The salt is incredibly smoky and you can really taste it in the herbs, and I used smoked paprika from the store as well for even more smoke flavor. Hopefully this works almost as good as doing it the way you did. Thinking of dry brining the chicken with smoke salt for 6 hours first before brining in buttermilk overnight when I have time later this week.

[@cakenbolls442]

11:03 When you do something stupid and your crush passes by:

[@HalfDollarHunter]

I have done this so many times before

[@TheKad33]

🤣

[@micro11.]

you should change yer name, or use another account instead of your school account

[@Matt00ias]

"If you want to break your teeth, this is perfect for it" 🤣

[@TheOrangVegetal]

Luckily guga doesn't kinkshame us for it lmao

[@snailseyes]

@@TheOrangVegetal YO???

[@TheOrangVegetal]

@@snailseyes did i stutter?

[@cameronkopko6516]

😂😂Anjo definitely on some wild stuff

[@Passionforfoodrecipes]

Luckiest nephew ever am I right 😆 MSG, it's like magic

[@valvenator]

@Nick Shook "angel for a day" has a nice ring to it It would be awesome if he could have an Angel for a Day contest :)

[@lukewilson3271]

MSG = Make Stuff Good

[@TheRangaTanGaming]

MSG Magic Salivation Goodness

[@JonathanWesleyMusic]

love how he always says "cheers evrybaaadi"

[@NiricDigital]

Shears Evrybadi haha

[@magillanz]

maybe he is related to Dr Nick from The Simpsons

[@Stephen_D421]

@@magillanz yes... thats is the voice. And you can rub the food on paper for your "Window to Success"

[@Justin-tw5ig]

I normally make joke or sarcastic remarks on videos, but no joking here... Thank you Guga for doing all this awesome research for the rest of us. I can't wait to try out the fried chicken like you made. I love your channel and love everything you do. p.s I have five kids, and all my kids and their friends love the smash burgers I learned to make from your channel, you made that possible. Thank you so much for bringing the joy and love of good food to everyone.

[@notsufyan7341]

Because that's what heroes do.

[@chairforce664]

how was it?

[@MEU2k]

I extracted the below Winning combination from the video. 1. Butter milk 2. 50/50 mix for the crust 3. MSG 4. Make it Smokey 5. Vegetable oil

[@lucielm]

Well no, he didn't test all types of oils. That's next video. Which is better for deep frying?

[@calvinfranklin4135]

@@lucielm for deep frying... vegetable or peanut oil.

[@til159]

@@lucielm canola, sunflower or peanut anything with a high smokepoint. i would like to see butter or beef lard tallow

[@BobTheBoss1]

@@til159 maybe ghee

[@MrFEAR-vq2yw]

Yeah you missed the spices as well

[@bnjmo]

Glad to see Angel is still alive and is not just dry-aging somewhere for a future video 😅

[@peebers9387]

hahahahahahaha

[@redbeard36]

Angel needs his own KZbin channel where he just eats and comments on food.

[@LovingSoul61]

I second this!!

[@JimCarey-oc5dl]

First, I love the channel(s)-I'm a huge fan! Congrats on your well-deserved success! So, I have a few questions: 1. In this video, you mix the 12 herbs and spices and grind them in the Mortar and pestle, then add them to the flour and cornstarch mixture and coat the chicken. In another video, instead of mixing the 'KFC seasoning mixture' into the flour and cornstarch, you coat the raw chicken with it and marinate it overnight in the buttermilk. Which method was the winner? 2. You indicate that a 50/50 mix of flour and cornstarch was the winner; neither video tells how much of each. This is more important when mixing the 'KFC seasoning mixture' into the flour and cornstarch to get the correct ratio. 3. In the pressure frying method you indicate to bring the oil/beef tallow or peanut oil to 350°, then cook for approximately 2 minutes, then put the lid on and cook on high pressure for 7 minutes. I'm assuming you then use the quick pressure release method but it doesn't say. Can you please confirm? Thanks.

[@sanantohomie]

"Chicharrón" is fried pork skins, that's why I like Guga, he uses whatever descriptive word from his vocab that fits the moment!

[@colonialmarine5211]

we call it torresmo here in brasil

[@SmokinJoesPitBBQ]

Great experiment Guga!👍I worked at a restaurant where we made our homemade onion rings and we used buttermilk to soke the onions in. Best onion rings ever!🤘

[@gmti3337]

When you get a notification from Guga Foods, you know it's gonna be entertaining

[@nocount7517]

So let's do it!

[@seal2385]

Hello my seal comrade

[@gmti3337]

@@seal2385 hello there my little friend

[@zarfo2667]

Agree

[@decipher-tom93]

100th like (ik nobody cares but yh)

[@CarlGorn]

The flour mix I use, I learned from Maangchi. It's a 1:1:1 ratio of AP flour, glutinous rice flour, and potato starch, mixed with eggs. It goes on like a thick paste, fries up really nice and crisp. I'd love to see you make Maangchi's Korean Fried Chicken and see how you would play with it to maybe make it even better...if possible.

[@debbiedibble1086]

Guga, this chicken was fantastic. I followed recipe, I did add 1 teaspoon of poultry seasoning to 50/50 mix. I used an iron skillet with beef tallow. Best chicken I have made to date. I watch you guys all the time. I love learning new techniques. Thanks for all you all do!!

[@CookingJoeFoods]

Been smoking and frying chicken for a long time now, it's great with shrimp too. Off to try your 50/50 flour/cornstarch technique.

[@michaelkevinmirasol8256]

I suggest do a "bagoong" (fermented shrimp paste) dry-age experiment for your steak, Guga! Many Filipino and Southeast Asians will surely love to watch it. 👍

[@thediligentdungbeetle8116]

That actually sounds pretty good

[@Raiden6277]

Pwede. I’m interested in the outcome.

[@MrZelis]

Surf and turf dry age

[@everydayeater5656]

I'm also curious but i think it would be overpowering the steak taste

[@ghaniaryatama8601]

I think not only filipino, but the entire SEA, because fermented shrimp paste is popular in SEA, even they have different name and different technique to make it.

[@PandoraLockhart]

Angel is back. I thought he was grounded after messing up the cast iron.

[@lrrr9734]

I thought he was grounded into dry age smashed burgers and topped with caramelized onions, cheap cheese and whacked between a brioche bun with a touch of sweet baby rays bbq sauce

[@PandoraLockhart]

@@lrrr9734 He joked he was going to dry age Angel

[@yoshidasaki17703]

@@lrrr9734 oddly specific hummmm......?

[@lrrr9734]

@@yoshidasaki17703 Well that's how I would do it.. I'd have grass fed angel though

[@TheBestTaliaEver]

I make my own buttermilk all the time but I use lemon juice instead of vinegar! I've never had to strain it afterwards, I just throw the chicken straight in.

[@NSP70]

As a chef and video professional, I LOVE the R&D you are doing and your step-by-step approach is well done. You now your stuff man. Great job!!!

[@maxdore7163]

I love your videos! Iv found when it comes to fried chicken. If you're only using salt to season the flour mix 50/50 flour to corn starch works great. If you going a popular restaurant style. Go 70/30 flour/corn starch mix. The extra ingredients work as well as corn starch.

[@MukashiHarikara]

Fun fact: doing an egg wash BEFORE your corn starch flour mix will crisp it up EVEN MORE and give you all those little extra crispy bits you love from chicken chains. Also, always season your CHICKEN not your flour mix (a lot of spices, like Paprika and Garlic Powder will burn in the hot oil and NOT taste good). If you put anything in your flour mix it should just be salt and pepper.

[@jfever16]

You can also just simply use the dredge from you wet batter. Just sprinkle a little in the dry and give it a little mix.

[@MadLadsAnonymous]

@@jfever16This is what a famous chef does: add a bit of seasoned dredge to the dry mix.

[@MadLadsAnonymous]

Is the egg wash just one egg plus a tbsp of water?

[@u.sharon8645]

🤣🤣🤣🤣 My guy I'm about to cook this right now and that's exactly what I wanted to do (ignore the egg wash and put all my seasoning in the flour😅) It's such a coincidence and so hilarious that I just saw this comment before I went ahead

[@safsafasfafssa3627]

@@MadLadsAnonymous .,.

[@mjbdawgg]

Quick question: What temp was the chicken when you pulled it off the smoker? Was it fully cooked, or did you pull it early knowing it was going to cook more in the fryer? Great video, btw!

[@bsvolleyball1]

Yes! And what wood? My assumption is just give it a good ring, but not sure how long it was smoked for

[@realmencry981]

I think he pulled it while it was still uncooked, if it was fully cooked it would have gotten dry/overcooked after frying it. So smoke on low heat till it lightly browns and then add into frying pan for the rest of the cooking

[@ericmendenhall2867]

Good question and im posting here to see the replies

[@skidoomxz550x]

Following this as well!

[@KingDavid0606]

Stop the smoke once the chicken hits 135-140F. Then fry it.

[@s7ts]

Guga is reaching his max potential, ive loved watching this channel grow all this time

[@bakonman6611]

I am fully convinced that Guga just has a dungeon of grills, steaks, and fried chicken

[@Lolaismypoopydog2036]

A few questions - I’m not seeing flour in the recipe above; so do you add it? If so, how much? In the same amount as the corn starch? How hot do you get the oil? Do you let the coating sit on the chicken before you fry it? If so, how long? About how long to cook the chicken?

[@trr4488]

Did you watch the video?

[@Lolaismypoopydog2036]

@@trr4488 yup. If you know the answers, I'd love to hear them. I want to make this one again

[@jowell1816]

Damn, the crunch from that chicken reached my soul

[@firespud]

3:00 Vinegar leg is on the right, copy that vinegar leg is on the right

[@galaxyj4m352]

It's juicy It's more tender And it's more juicier Learn with guga ✔️

[@TheSaxAppeal]

With corn/potato starch you have to do a double fry. One fry at 325° to cook all the way through and one fry at 375° to finish the crust

[@CodySensei]

Just tried adding corn starch to the breading blend today, and sure enough, it gives fried chicken a good *crunch*. Definitely something I'll be using/fine tuning whenever I make fried chicken again.

[@bigzilla2534]

Smoked fried chicken!?!? Guga putting his own spin on two classics. 😋🙌

[@teatarou]

Unlocking the fried chicken secrets... Forget lambos or teslas, I need this treasure

[@drakefrom2011]

"lamos"

[@Fangschrecke90]

Then do it yourself. If you buy the ingredients it's still very cheap and since you buy way more than you need in Flour/Cornstarch/MSG you can do it multiple times. You can even smoke it indoors if you aren't too lazy (like me).

[@franciscoamezcua5107]

@@Fangschrecke90 I think it was a joke but idk

[@drfrankandstain5131]

NEWS DEADLINES KFC SALES DRAMTICALLY DECREASED THIS YEAR KFC hearing the news : Who has done this! *staff*: GUGA KFC : Im gonna sue that guys career

[@hunterwhite717]

Rice flour and corn starch is my go to mixture. And adding a bit of pickle juice to the ButterMilk brine is nice, too. I've been experimenting with alcoholic seltzer/egg/flour wet dredge as well with varying results. (Baking powder or baking soda helps with crispness, too.)

[@diananuttman8291]

One of my favorite channels on KZbin! GUGA, Dude. You killed ALL of this. I wanna see some seafood, dude!

[@Castour]

I just remember when this guy was only at 50k, now look how far he's come, thats insane.

[@id5482]

The one youtuber not peddling manscaped keeping it family friendly. Good job

[@metaphysicslover8656]

Not only is he a BEA$T in the kitchen AND on the grill...his narration $kiLL$ are A+++ ❤️👍🏽⭐️👑🤗 I’m so grateful to have found this awesome channel 💜

[@chillw_ry]

The amount of emojis you used

[@blitzbanana7839]

6

[@topsynkladjarern3037]

I just realised something, I'm listening to Guga during what has been a long and tedious day working in front of my laptop.... and his voice is actually kinda soothing!!! It has helped to relieve some of my mental strain... LOL!!!!

[@starberry847]

I found your channel a few days ago, but man... every single video you make makes me HUNGRY! Everything looks so delicious and you put so much passion into all the foods you cook, keep it up!

[@aaronthewhiz3160]

I’m interested to see if liquid smoke in the buttermilk brine would be good

[@mikeoglesbee6861]

I think you are onto a timesaving step!

[@_NoooN_]

Next episode: crispy Angel secrets | Don’t make these mistakes(!)

[@gamerdoge5562]

Stop Doing this

[@plastertapethaneofcawdor3127]

@@gamerdoge5562 wut i dont get the joke

[@bacquivaguidelava]

@@plastertapethaneofcawdor3127 angel is the name of this dude’s cousin, the one that tests his food

[@gamerdoge5562]

@@plastertapethaneofcawdor3127 yea but they meme him / they started commenting to cook angel lmao

[@ajmalks6298]

The joke's dead bury it

[@Osama_Amer]

The music that starts at around 9:16 always makes me feel sad and nostalgic :'(

[@RaoffOthman888]

Yes, its correct to use Baking Powder. Try add Red Pepper, salt, flavour, egg (yolk), Yeast, Corn Starch, Mash Potato, Hull flour, breadcrum and little bit tea spoon of Baking Soda Bicarbonate at chicken skin. That is call 'Ayam Tanjak'.

[@patricia7792]

My best fries chicken with flour and cornstarch,plus butter milk!I will e trying this tomorrow .🌸Thank you from El Paso Texas

[@nicgaming7487]

8:05 Uncle Roger is gonna be proud

[@krt79]

This is why putting msg on every food you cook is wonderful 🤣

[@umpus]

12:03 Angel's little baby hands compared to Guga's beefy fists.

[@davehoward2791]

You got it right with adding MSG, we put it in everything from soups, sauces, fried rice, fried foods, everything. It brings umami flavor to anything you put it in. 👍

[@RaoffOthman888]

(Golden) Extra Crispy fried chicken. Try add Baking Powder, Red Pepper, salt, flavour, egg (yolk), Yeast, Corn Starch, Mash Potato, Hull flour, breadcrum and little bit tea spoon of Baking Soda Bicarbonate on that chicken skin.

[@etniklekaj8869]

Do a marshmellow fluff dry-age experiment next I know you want to Guga 😋

[@etniklekaj8869]

@Adam Watson apparently peanut butter worked very well 🤷🏻‍♂️

[@xathletes8177]

You’re amazing guga and your neph angel too.. so enthusiastic and passionate about the great food you create and experiment. Watching you make it from scratch, cooking it then tasting it always makes the tummy rumble lol keep going guys your videos are awesome!..😎😉👍👍

[@marceloroberto5323]

Hey Guga, I have an suggestion for the next recipe, you could make panelada or buchada and see if Maumau and Angel would like it.

[@Scottwhittysydney]

So many channels to watch...keep coming back. Thanks for enjoying cooking, eating and sharing with us!! xo from NS Canada

[@Michael-Gill]

Guga popped up in my algorithm suggestions for the first time last week... How have I never heard of this dude?!?!? AMAZING channel. Sub'd and actively using his recipes in my home. The only good thing about finding him now instead of at the beginning of the pandemic. . . I'd be eating out of control by now.

[@hamylii]

3:41 I had to pause after that 😂😂😂

[@mohammedkamalhussain3694]

With Ramadan next week, thank you Guga I'll be forwarding this to my wife.

[@ndulmillenium]

Haha, yeah sure

[@jodypratamapongtiku1827]

it will be a great thing for iftar

[@Kareem_Saad_Al-Deen_]

Ramadan kareem Bless you and your family

[@jefo0430]

where do you live? We're going to celebrate it exactly tomorrow here.

[@finalargument8644]

For our next experiment we will be making crispy Angel skin So let’s dew et!

[@bustycheeks]

Lmfao

[@betapictoris8023]

😂😂😂💀💀💀

[@mybuddyet]

Not gonna lie the whole "let's dew et" was what hooked me on this channel way back when he still had like 15k viewers, hair, and was heavier. Bro is banking and fancy as hell now but it's still that "enough talking ... Let's dew et" that gets me.

[@hardeekyadav4323]

3:50 nick would probably hate you for not having potato starch

[@brianmoody2549]

You added what ever makes you happy,deep frying is good as it’s cooked right.smoked chicken it’s great,you have some great flavors too make food choices look great.

[@EithanWinters]

Guga: Deep fries a chicken. Also Guga: Can we make it better by not deep frying it?

[@gizConAsh]

He never said that. In fact he said chicken is always the best when fried.

[@BubbaThaumaturge]

Am I the only one wishing to see "Guga's Fried Chicken" open up on the corner?

[@legitanoobateverything]

1:06 "Then I jump right into the breast" i laughed so hard at this

[@dannyrao2572]

1337 video im making this right now. im making it a sorta cajun style with salt garlic powder celery seed paprika then throwing in some black pepper and white pepper for extra flavor. changed the ratio from 50 50 flour corn starch to 65 35 flour corn starch. cant wait to try it to see how it turns out. love your videos btw great personality, great cooking, and great mind u have.

[@UnaChefenlaCocina]

It is the most addictive chicken that there are, these types of fries are super crunchy and good delicious I love the methods that you have given here thank you very much colleagues x sharing

[@rn5598]

I’ve never been this early. Hi Guga I love you !

[@infiniteanything4588]

I love how casually Guga solves KFC's secret recipe

[@HighChewy]

3:28 "tHat onE is cAca 💩"

[@ambermead540]

I love using buttermilk with soy sauce as the brine and the 50/50 flour and cornstarch. Salt, pepper, garlic, paprika

[@gainsandglory6808]

The flour + buttermilk version is pretty southern and would go well with white gravy with black pepper.

[@NiSiSuinegEht]

After this, I think we need to see a chicken fried steak experiment. Fresh/dry aged/brined/wagyu?

[@valvenator]

Make that a smoked chicken fried steak :)

[@xornedge8204]

KFC: Write that down! WRITE THAT DOWN!

[@TheOneandOnlyJoeyPop]

8:53...that’s what she said!

[@ervinjasonliao7251]

Hi everyone 1. Is it better to do this process for chicken strips? Buttermilk + Seasonings Place into a regular flour Into the wet batter (egg, club soda, salt) Place into the seasoned flour (same in the first step seasonings) Then deep fry at 5-7 mins 2. Should i let it rest or is it okay to fry right away in this method? 3. Any tips how to make it tender and juicy, a bit crunchy and has a cafe like coating? Thank you

[@jjm6187]

Awesome video! I wish you did another layer and compared fry oils/fats! Frying some in waygu tallow could be insane!

[@DarkTobias7]

6:33 Ok, I see you.

[@jiaguo2648]

0:48 Uncle Roger: WHEREE yOUr cOurAgE???

[@abstract0407]

Wow Guga just unlocked the secrets of fried chicken and broke the limits

[@gammtrix7244]

I actually tried this but I did a couple changes. I used dry salt spice rub overnight. I only used egg whites, buttermilk and vodka and double dipped in 50/50 flour-corn starch. Came out awesome

[@fredthegraycatt]

I have always wondered about things when frying chicken, like does buttermilk make a difference, does cornstarch make a difference, and how much. Thank you for this.

[@Krieghandt]

butter milk isn't really butter milk, REAL butter milk is what's left over from making butter and is super buttery in flavor. The stuff your talking about is cultured milk. I don't know how the name changed, but be sure which one you are using :)

[@_ruted]

"that one is KAKA" caught me off guard

[@G-boi]

I like to marinate my chicken pieces in Yoghurt with a lot of spices overnight.

[@SmileyTom666]

Same sort of process going on as buttermilk, works great!

[@moo422]

We had some leftover take-out fried chicken on the way to a camp site. Reheating it over a smokey campfire -- lifechanging.

[@brightbkh07]

I absolutely love watching your videos Guga! I have learned so much from you and now I cook a ton of stuff with my Sous vide cooker. Thanks for doing all the research and testing to make sure I always eat well! :)

[@Kazem_AlGhaiz]

Attempt #10 to get guga making honey dry aged steak/wagyu

[@omkar2894]

Don't worry.... U will one day make him notice and make him try that

[@literallyamir]

That sounds so goid

[@gustopher6500]

He's probably already aging this

[@Kazem_AlGhaiz]

@@omkar2894hopefully !

[@Kazem_AlGhaiz]

@@literallyamir I know right??

[@sarishilamaran]

This is an amazing video. There is also one more thing I have always been curious which is double coating. Some videos I have watched which they said, the chicken will taste better if you coat the chicken with the flour again which means, once you coat the chicken with the flour, you dip it in cold water or the buttermilk and coat it again. There are also some videos which will fry the chicken twice which apparently will make the chicken crispier. They will usually fry the chicken and let it cool and then will fry it in oil again. I would really appreciate it if you could experiment this

[@sensationallyrics2648]

Craving for fried chicken rn🤤

[@graydation]

so... buttermilk brine... 50/50 flour/corn starch batter with some herbs and spices... smoked, deep fried in duck fat... All I need is a way to make it spicy too... maybe add some hot sauce to the buttermilk and batter mix?