How To Cook: Super Crispy Southern Fried Chicken

[@pitmasteruniversity]

INGREDIENTS LIST AND TIPS Thanks for watching! Please watch the video carefully, as there's lots of technique in there which will get you all the tiny crunchy bits. :) Brine 2 cups of buttermilk 2 Tablespoons of COOKING SALT or KOSHER SALT if you use a fine grain salt like table salt, reduce amount by one quarter OR IT WILL BE TOO SALTY! Brine for 24 hours if possible but minimum overnight if you can. I've done a 3-4 hours and it's still been good. . Dredge 1.5 cups of flour 0.5 cup of cornflour 1 Tablespoon of smoked paprika. The one that smells like bacon. 1 Tablespoon of chicken stock. I use Vegeta chicken stock 1 Tablespoon of Mexican Chilli aka chili powder . DO NOT USE CHILLI PEPPER POWDER UNLESS YOU LIKE IT HOT!!! 2 teaspoons of cooking salt or chicken salt, if available 1 teaspoon of black pepper 1 teaspoon of garlic powder NOT GARLIC SALT OR IT WILL BE TOO SALTY! 1 teaspoon of onion powder NOT ONION SALT OR IT WILL BE TOO SALTY! 1 teaspoon cayenne powder 1 teaspoon of baking powder Oil I use peanut oil or lard but many are using rice bran and vegetable. Just watch with canola, as you can get a fishy smell. The recipe will usually do 4-6 decent sized chicken thighs before either the dredge gets too crusty or the buttermilk thins out overnight. If this recipe worked for you, can you please like and subscribe to the channel for more recipes and hit the bell, so you get notifications when a new recipe is available.

[@damodoesall6240]

Can you pin this to the top? Will make more sense that way

[@pitmasteruniversity]

@@damodoesall6240 I have but for some reason it appears on top on the desktop but not on mobile. Any iddea?

[@damodoesall6240]

@@pitmasteruniversity I'm on an apple desktop running safari and its about 10 down as well !!

[@damodoesall6240]

@@pitmasteruniversity Whats wrong with putting it in the description rather than pinning it?

[@pitmasteruniversity]

DamoDoesAll I'll try that. I had thought it would be better as a comment, so people could reply on a thread but I suppose they can comment anyway and I'll see it and edit. Cheers. 😀

[@firetofork]

I literally make KZbin videos on cooking for a bloody living and I just discovered what buttermilk is. Don't I feel like a moron! Great batter recipe too. Ripper video mate, I learned a lot

[@pitmasteruniversity]

Nice one bloke! Yeah my Mrs has been using it in recipes but the only time it crossed my path was for fried chicken and cornbread. Liked and subscribed to your channel man.

[@KUPHSER]

“Look at that baby go” the passion really comes out when Ongy slides it into the oil love it

[@pitmasteruniversity]

Haha! It's the same when I crack a tinny or a bottle cap! 😂

[@stuwilliams1902]

Hands down best chicken recipe on the internet

[@pitmasteruniversity]

Wow!! Thanks a million! Glad you enjoy it Stu! Please let us know if there's anything we can do to help you kick those fried chicken goals. 😘

[@wa77a]

Finally got around to doing this today for the family. Made burgers and they were an absolute hit!! Thanks mate!!

[@pitmasteruniversity]

That's awesome to hear mate! It's bloody addictive!

[@BundyDanger]

Bloody loved it mate. Glad you threw your head in at the end. Gonna try it this weekend with some Jackalope rubs in there.

[@pitmasteruniversity]

That's awesome man! I haven't tried the Jackalope stuff yet.

[@MyMaggie693]

Sucess! Thank you PM !! So easy and so yummy!

[@pitmasteruniversity]

That's awesome to hear! Thanks so much Maggie! Please let us know if there's anything else we can help with. 😀

[@kevvids]

That sauce on the burger looked epic. Looked like Kinda Sweet but bit darker. Cheers for sharing

[@pitmasteruniversity]

Cheers mate! Incredibly, I haven't knowingly had Kinda Sweet yet but hear it's a banger. The one on the burg was a chipotle mayo.

[@kevvids]

@@pitmasteruniversity I actually meant Sorta White, but Kinda Sweet is good too. Most of the Lanes gear is pretty good.

[@BenSchwabe]

Just made this tonight … amazing! Thanks heaps for the recipe mate 👌🏽

[@pitmasteruniversity]

Awesome to hear mate! Thanks for watching and Happy New Year!

[@tigerlily6070]

Hi from Ireland I'm going to do this today for the family 😃

[@pitmasteruniversity]

Yeeewww! That’s awesome! Just watch if you have a fine grain salt, like table salt in your measurements. If you do, cut back by one quarter. Enjoy! :)

[@jtoland89]

Will give this a try, thank you for posting

[@pitmasteruniversity]

Please let me know how you go! Happy to help wherever I can.

[@bedsy1]

Thanks for the recipe David will be giving this a crack for sure, not to mention making buttermilk, I have done it b4 but forgot. Its such a credit to you for getting back to people that leave comments, I know it must take time but well done mate, great looking recipe cheers

[@pitmasteruniversity]

Thank you very much mate! I’d usually recommend store bought buttermilk, if you can because it’s generally thicker. You’re welcome mate! It’s my pleasure and it’s nice to give back, like others shared the knowledge with me. :)

[@thesniffer1385]

Just done this with tenders. Soo good. Cheers Mr Ong.

[@pitmasteruniversity]

Awesome to hear mate! Thanks for watching too! Happy New Year!

[@cashish88]

Great recipe. My first time making fried chicken and it came out awesome. Might be time to invest in a deep fryer as cleaning a gas cooktop gets tedious

[@pitmasteruniversity]

That's awesome to hear Caleb! Yeah a lot of folks buy them for that reason. Just watch out for the Kmart one, as I hear it doesn't get to 180C / 350F.

[@jasonstevenson8627]

Hey brother I love your work. I know it might be sacrilege but can you do it in an air fryer

[@pitmasteruniversity]

Hey mate. I haven't tried but lots have and say it's worked for them and they've enjoyed it but I personally just save up a cheat day to eat it. 😂

[@cammokreinbihl4519]

Haha after all the Peer pressure on PBH I have succumbed to attempting the OngMasters fried Chicken. Legend Ongy love your work mate!

[@pitmasteruniversity]

Hahaha! Enjoy mate! Thanks a bazillion for your support!

[@guyross3603]

what oil did you use to cook the chicken ?

[@pitmasteruniversity]

G'day Guy. We always used peanut oil, as it adds a flavour of its own but many use rice bran, vegetable, sunflower and canola but just watch, as they will have their own flavour too, that will impact results. For example, canola can have a fishy flavour. Cheers for watching and please let me know how you go. :)

[@guyross3603]

@@pitmasteruniversity thanks !

[@pitmasteruniversity]

@@guyross3603 you're welcome! :)

[@samantham1103]

looks so good!

[@pitmasteruniversity]

Thank you very much! I'm in love with fried chicken at the moment! I just subscribed to your channel too. All the best! :)

[@donsnel2269]

Awesome mate, lot’s of new things for me to try.

[@pitmasteruniversity]

Thanks a million mate! Let me know how you go. Keen to see how it goes with your chillies. :)

[@BeebeesWorld]

Nice recipe... love it😍😍😍😍

[@pitmasteruniversity]

Thank you very much! Have a great weekend! :)

[@supertrickyrickyandtheslip1473]

Nice vid mans, I’m giving the recipe a go tonight but a the recipe in text would of been super handy too

[@pitmasteruniversity]

Cheers man! How did you go? Yeah I'll have to do something up.

[@supertrickyrickyandtheslip1473]

Pitmaster University Went very good mate, cheers. I’ve got the mental aptitude of a gold fish so I had to keep rewinding back and forth... but she’s a winner

[@benniv86]

That’s great! Trying this out today. Any tips when cooking on the frying pan?

[@pitmasteruniversity]

G'day Ben! Sorry I missed this. How did you go? The only thing is make sure the salt is the right grain size and use store bought buttermilk, if you can get it.

[@cujimmykay53]

Definitely giving it a go...👍🏼

[@pitmasteruniversity]

Let me know how you go mate!

[@cujimmykay53]

Pitmaster University will do...👍🏼

[@simonedeluna7397]

Can you plz tell me wich of your chicken is crunchier i cant see wich one is the most

[@akhil.lincoln]

Great video mate, do you reckon I could add some sort of hot sauce to the brine to give the chicken a bit more spice or will it screw it all up?

[@pitmasteruniversity]

For sure man! It's quite common to do so. I'm going to do up a KFC Hot and Spicy version shortly, so keep an eye out for it. 😀

[@bigdog6995]

What sauce in the burgers at the end mate

[@pitmasteruniversity]

Good question! It's chipotle mayo, which is a mix of mayo, chipotle powder and pickle juice with some BBQ rub.

[@Andy_M986]

Excellent David,Andy Mac from Perth Burger Hunters.

[@pitmasteruniversity]

Cheers Andy! Thanks for viewing mate! :)

[@Andy_M986]

@@pitmasteruniversity Thanks for these videos bro,hope you and the family stay safe.

[@miclapwood41]

You can't go wrong with the Ong.

[@pitmasteruniversity]

Hahahaha!

[@bbqinc.1605]

Legendary mate wish I was in isolation with you.

[@pitmasteruniversity]

Haha! Miss you guys! Looking to catch up on the other side of this stuff!

[@jasonjarrett4923]

Hey mate, when cooking multiple pieces of chicken are you putting them in the oven on a low heat while the other pieces are cooking?

[@pitmasteruniversity]

Jason Jarrett good question. There’s two ways to do it mate. You can set your oven to 60-70C and rest them in there or they’ll generally stay hot for a minimum of 5 minutes but often 10 minutes and I prefer eating them as they come out because it’s fresh. KFC use a steamer, so it doesn’t dry out but you may potentially have it dry out or go soggy by trying to have everyone eat at the same time, rather than serving when ready. I prefer to serve it about 5 minutes out of the fryer, so people don’t burn their mouth and without a big deep fryer, you will often but not always have a trade off or sacrifice the quality for serving at a convenient time. Let me know how you go either way. Enjoy!

[@panda-slama5599]

hey mate great vid, just wondering what cheese did you use on that burger?

[@pitmasteruniversity]

Cheers man! We usually use high melt cheese. In a couple of pics, you'll see two different coloured cheeses, which is a high melt and cheddar combo but Swiss works well too. The easiest place to get high melt is Coles and the brand is Dairylea. They call it Burger Cheese.

[@jordanmoses3013]

Hey ong, finally found this wicked video! What was the sauce on the burger in the frist pic?? Cheers

[@pitmasteruniversity]

Jordan Moses Cheers mate! You mean the double stacker one? That’s my version of KFC’s Supercharged sauce.

[@shniknej]

Great vid mate. I'm in Perth also - bought an inkbird off you a while back and picked it up from Troy''s Meats. Have you ever mixed hot sauce with the buttermilk? Is that a thing?

[@pitmasteruniversity]

Hey bloke! How are you doing? Yeah man. It's common. Give it a shot!

[@mohamedrashid1658]

Hey mate I’m about take a second swing at it tonight, first try had the family asking for more and I really don’t know how to cook but you made it look easy 👌🏾 do you have any recommendations for a burger coleslaw or lettuce that would work better ? And possibly what sauce to put for it? Thank you !

[@pitmasteruniversity]

Thanks so much for the feedback Mohamed! It's awesome to hear it was a success. :) I usually like to use finely shredded cabbage, that's been tossed through pickle juice and then for the sauce, I like chipotle mayo. I mix mayo, chipotle powder, pickle juice and your favourite BBQ rub together and that works or some mayo mixed with jalapeno relish goes nice too.

[@mesittingduck]

what brand of paprika are you buying?

[@robplummer3095]

Great Question well Ongy what is it

[@prosserd]

I've generally found there isn't a huge variation in paprika quality. So just make sure you get 'smoked' paprika (aka the one that smells like bacon) not sweet paprika. If it doesn't say smoked on it then it's probably just plain.

[@pitmasteruniversity]

Great question! I'll have to double check the name because I've transferred the powder to another container but I'm pretty sure it's the Hoyts brand available from Woolworths. My Italian mates put me onto another brand but my Mrs got me the Hoyts stuff in a pinch and the moment I opened it, I knew it was the one I was looking for.

[@pitmasteruniversity]

@@prosserd I have a feeling it might be both smoked and sweet from Hoyts and available at Woolworths mate.

[@prosserd]

@@pitmasteruniversity Never heard of that before, interesting. Cheers.

[@littlejohn3209]

This looks life changing. But how do think it would go using real buttermilk. (The leftovers from making butter)

[@bobblebobble9294]

Hey Ongy nice recipe mate...just wanted to clarify if it’s one tablespoon of salt per cup of buttermilk or per 2 cups of buttermilk as you mention both ways in the vid...cheers for the recipe mate 👌

[@pitmasteruniversity]

Cheers mate! Sorry for the confusion. It's one Tablespooon of salt per cup of buttermilk. Enjoy! Let me know how you go.

[@bobblebobble9294]

Thanks for the clarification and the share mate! Stay safe 👍

[@pitmasteruniversity]

@@bobblebobble9294 you too mate!

[@bradorourke7786]

what oil do you cook it in?

[@pitmasteruniversity]

Good question Brad! I usually use peanut oil but some have used canola, rice bran and grape seed oil. I would personally recommend not using canola, as it can have a fishy smell and flavour and I'm not fond of vegetable oil.

[@bradorourke513]

Thanks mate! Can't wait to try make it myself. Just gotta find somewhere that's selling deep fryers during the lockdown 😅

[@pitmasteruniversity]

@@bradorourke513 good luck mate! Yeah everything seems to be getting snapped up. Kmart had them for $29 not so long ago but I got one for $89 which is a bit bigger.

[@cheeseburgerwithnocheese5348]

Do you rest the chicken for a while or you doing straight from the fridge?

[@pitmasteruniversity]

Usually straight from the fridge mate because it would take ages to rise in temp if you kept it in the buttermilk on the bench. I reckon that adds to how the crunchy bits respond too.

[@cheeseburgerwithnocheese5348]

@@pitmasteruniversity awesome mate love your work and keep fighting the good fight #PBH #BA

[@pitmasteruniversity]

@@cheeseburgerwithnocheese5348 cheers brother! I hope this virus shit isn't impacting you too greatly.

[@1nwyatt]

You are the reason I need to diet 💖

[@pitmasteruniversity]

Haha! Sorryyy! :( In times like this though, I'm going to feast on comfort food and worry about my waistline and arteries, later. :P

[@brinamarce__6208]

Hey Ongy! Just wondering, i managed to find thighs, but they're alot smaller than what you've got. Would it be ok to cook them in say batches of 2?? Or defs one at a time?

[@pitmasteruniversity]

Heya Brina! That's fine! You'll find the cook time may be closer to 3 minutes if they're small and sometimes less but you can do 2 at a time, you just have to watch the oil temperature doesn't drop. Are you using a deep fryer?

[@brinamarce__6208]

Cheers for that! Most likely stove top.

[@pitmasteruniversity]

@@brinamarce__6208 it may take closer to double that if you're shallow frying, as you'll have to flip too. Have you got a thermometer?

[@brinamarce__6208]

I DID IT!!!!! still deep fried but on the stove top. Also used ricebran oil ans it turned out great. First batch was delightful! Second batch i forgot to allow the oil to heat back up so it wasnt as crispy. Third batch was perfect! Delicious Easter Lunch! I didnt even get a chance to take a foto of the burger assembled Lol!! 😊😊

[@brinamarce__6208]

Also yes, used the thermometer. 😊

[@joelgill5802]

Hey mate can you please clarify the brine? At the start you said 1 cup of butter milk to 1 tbsp kosher salt but at the coating stage you say 2 cups of buttermilk to 1 tbsp of kosher salt. It’s probably not a massive deal but I just want to do it right haha

[@pitmasteruniversity]

Good question! I usually go 1 per cup of buttermilk but it can depend on how fine or coarse the salt is. If you are sensitive to salt, I would only do 1 per 2 cups and it can make a difference, especially if you eat it by itself but if it's in a sandwich or burger, the salt will help. Use store bought buttermilk if you can too because I find it's thicker than the one in the recipe. There's a list of ingredients in the above text description and some other tips too. All the best! Always happy to help. Please let me know how you go and like and subscribe if you like it. :)

[@mackmilligan8524]

Hey mate is there a written recipe for this?

[@pitmasteruniversity]

G'day Mack! I'll see if I can do up an ingredients list for shopping but there's no written recipe, sorry. It's done on purpose so people don't miss all the techniques that make this work so well. I've got bunches of pics that people have sent me from success stories and the technique is just as important as the ingredients and I find people make more mistakes from written recipes because they miss, misread or misunderstand a step. If I wrote it all out, it would be longer to read than the video.

[@mackmilligan8524]

Pitmaster University thanks man yeah just like a list of ingredients would be amazing and like how much buttermilk for how much chicken and how much spice mix you need. Thanks really looking forward to trying it, we are making it tonight

[@supertrickyrickyandtheslip1473]

This badly needs a written recipe to cross reference the vid

[@michellecollins4974]

Just curious why the buttermilk BUY FROM STORE IF YOU CAN directive was made. Would there be a lot of of people making their own buttermilk from cream or powder? I’m just curious because I like to know what other people do and if there’s a sizeable number of people churning their own butter, I’d like to hear more. Thanks 🙏

[@pitmasteruniversity]

Hiya Michelle. Good question! I don't know too many people making their own buttermilk but the thickness and consistency of the buttermilk can make a difference to the final result in regards in getting the pronounced craggy bits. The times I've made buttermilk myself have been a bit on the thin side. Thanks for watching and enjoy! :)

[@cujimmykay53]

Can you give us the name of the brand of paprika…?

[@pitmasteruniversity]

Sorry mate! Just saw this. We use Hoyts Smoked Paprika. I think it's from Woolies but some IGA's have it. It'll smell pretty bacony.

[@chrisbaroni2323]

Hey Ongy, how often are you changing the peanut oil? 👌

[@pitmasteruniversity]

Usually every 6-8 cooks depending how much I cook in it and what other things I cook in it, like potato gems the other day. Sometimes I get 10 cooks out of it but I look for how the oil changes colour.

[@GuidedInvestor]

The way you made the buttermilk, isnt that a similar process to making ricotta?

[@pitmasteruniversity]

I had no idea but am intrigued now! I've never made cheese before.

[@mitchellbolton9715]

He really said just beat your meat 🥩 😂

[@chevvydee3388]

Hey guys. After listening to this and Still messing the amounts I wrote it all down :D For the brine. 1 tablespoon of kosher salt to 1 cup of buttermilk. For the Dry ingredients 1 1/2 cups of plain flour 1/2 cup corn flour 1 tablespoon of Paprika. 1 tablespoon of chicken stock powder 1 table spoon of Mexican chilli or chilli powder 2 teaspoons of cooking salt/ kosher or chicken salt. 1 teaspoon of black pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of Cayenne pepper 1 teaspoon of baking powder You can mix and match your preference :D Hope this helps and let me know if I miss heard anything!!!

[@pitmasteruniversity]

Thank you! :) I’m glad someone did because I haven’t had time, sorry.

[@chevvydee3388]

@@pitmasteruniversity hahahahaha pleasure to help :). Though I've had to edit it twice now because I missed two things. Fingers crossed third time's a charm XD.

[@davidmurphy1687]

Hey, in the video you say 1 CUP of Buttermilk to 1 TSP of Salt. twice but then @7.30 you say 2 CUPS of Buttermilk to 1 TSP of Salt. Can you confirm which it is please? Thanks

[@pitmasteruniversity]

G'day David! Yeah, sorry for the confusion mate and thanks for letting me know. It's 1 Tablespoon of Cooking Salt to every 1 Cup of Buttermilk. Are you using Cooking Salt or Table Salt? Cheers! :)

[@davidmurphy1687]

@@pitmasteruniversity Thanks for getting back to me so quick. I will give it a try over the weekend. Thanks so much for uploading this video

[@credsisthemoose]

Great vid mate, do away with the slideshow effects though ha ha. I would love to hear your spin on oil to use. I hear that you can use a chilli infused oil or maybe you can give a spray of chilli infused oil once cooked etc?

[@pitmasteruniversity]

I use peanut oil, as I’m not a fan of canola or vegetable. Have you seen my other fried chicken video where it’s basted with a chilli oil? Here’s the link: kzbin.info/www/bejne/qqKmopWuZdGfmac The slideshow stuff is often there for the stuff I forget to mention. 🤣

[@kennorules]

I'm nearly 44 years old and I was exactly now years old when I learned that buttermilk isn't milk with some kind of butter product in it.

[@pitmasteruniversity]

Me too mate! Someone commented below that a similar method is used to make ricotta too.

[@kennorules]

@@pitmasteruniversity I remember one of the contestants on My Kitchen Rules made mozzarella to using milk and citric acid and then had to babysit it for a bit. Pretty ballsy move to do all that in an hour. Top vid mate.

[@pitmasteruniversity]

@@kennorules Jebus! That would have been hectic. Cheers mate! Enjoy!

[@jashonmilham2871]

Isn't butter milk the by product of making butter from milk? Beat the milk till it becomes butter, and what you drain becomes the buttermilk?

[@pitmasteruniversity]

@@jashonmilham2871 yeah that's right! It's the byproduct from making butter but essentially, it's just fermented milk and there's other ways to make it aside from churning butter. If you can get it from the supermarket, it'll save some fussing but the method could save a trip to the shops.

[@gordonfarcus8047]

Welp, that's now on the list of things to do..

[@pitmasteruniversity]

Lots of folks are having great success with it. All the best! Let me know how you go.

[@ashleywearing4093]

You mention 1tbs of salt per cup of butter mi,k twice at the beginning of your cook but as you are about to dredge the chicken that changes to 1 tbs per 2cups of milk. Which is it?

[@ashleywearing4093]

Never mind, I read the ingredients list. 🤪

[@joshuadinger36]

Anyone else here from B.A??

[@pitmasteruniversity]

Lots it seems mate!

[@hypoxicninja]

Smoked paprika dude

[@pitmasteruniversity]

Yeah but not all smoked paprika has that smell. Most of the common ones available on the shelf don't have that same smell. The only one I've found locally is the Hoyts brand, aside from buying in bulk.

[@kahleesaangelofthenight2895]

A white English guy schools us on American southern food!Everyone knows to use a cast iron skillet not a deep fryer for southern fried chicken tho!

[@tontobb8956]

The new Deeva Chronicles x get of yr lazy arse darling and show us how then Otherwise. Disappear quietly if to maccas