How to Make the Best Fried Chicken Or Rabbit

[@ArosIrwin]

Bacon is a whole thing! I'd recommend talking to the butcher about what they did and then figuring out which flavours you really like. It's going to be a journey of experimenting, failing, trying again. But having the right ingredients is certainly a good place to start. The right salts, the right botanicals, the right wood for the smoking if you smoke it and so on.

[@markblack8521]

I'm a new subscriber. I just want to say that I love how no nonsense yet accessible your videos are. Triple battered fried "X" will now become a thing in my house. I've double battered before, but ended up with really thick crusted chicken that is more crunchy than crispy. It was interesting to see that you didn't seem to have that issue. Keep them coming and I'll keep watching!

[@Kowzorz]

Long time fry cook and this truly is how you do it. Dry wet-dry-wet-dry. Often just dry-wet-dry works -- it's all based on your breading preferences. But the dry-wet first is very important. One extra suggestion is to experiment with different flour ratios. Pure wheat flour is traditional for southern style, but adding up to 50% corn starch or rice flour can help with crispiness and other texture changes you might like. I've heard of people adding more exotic flours too, such as chickpea flour, but I haven't tried that myself. My favorite for "tsos" style fried chicken is about 40% corn starch flour. Maybe their mix had powdered egg inside, but I've worked at places where our wet was just a thick paste we made out of our dry and those tenders were still the best I've ever eaten -- wish I took a picture of the ingredients on the flourbag. And, ofc as you've demonstrated, they freeze well. I'll par fry a ton of chunks and keep a big freezer bag to re-fry or toss in the oven on a lazy day. Perfect!

[@joebristor7342]

just started watching this lady. omg, she's so smart and to the point. thank you. can you clone yourself?

[@CedarHillsHomestead]

Haha thank you 🤣 if I could clone myself I would have a lot less housework to do

[@NaughtiusMaximu5]

if you want extra crispy breading, substitute 1/4-1/2 of the flour with corn or potato starch

[@CedarHillsHomestead]

Oooh I’ll try that next time, thank you!

[@zachariasjooste9818]

Aince starting to make this easy bacon my family eats nothing else 👍 Brine Ingredients 1 pound of unsliced pork belly 1 1/2 teaspoons Morton's kosher salt 1/2 teaspoon Prague powder #1 1 1/2 teaspoons ground black pepper 2 tablespoons dark brown sugar 1/4 cup distilled water Brine for one week. I put mine in a vacuum bag. Pat dry and smoke for 1-2 hours- not too well cooked. I use hickory. Let rest in the fridge overnight. Slice and quick fry the way you like. It freezes very well.

[@ILuvHorses-ny1sv]

I love your channel! Thanks for your generosity in sharing your knowledge. IMO bacon tastes awesome if it's slow-smoked with red gum wood (Eucalyptus camaldulensis Australian timber) or any large eucalyptus species if you can get some. I think your bacon is different from ours here, so it could be an acquired taste. Best rabbit recipe. Rabbit casserole in beer with parsley dumplings. By pickle juice, do you mean pickled cucumbers (dill pickles) or a different recipe? Thanks again💜

[@MaryDeNike]

For the whole bacon thing, it's all in the recipe. I'm blessed my butcher has an amazing recipe, better then what I can do. Yesterday I had one of my smoked hams for Easter dinner and it was absolutely amazing, and makes the best soups for leftover meals.

[@gailday7566]

Looks delish. Can’t wait to try.

[@BeckyLamm]

Bacon is a whole process. Going to guess they do a different curing or smoking process. Alton Brown has a good recipe for a starting point.

[@CedarHillsHomestead]

Ooh thank you for the recommendation!

[@SteveEh]

Another great video! Cannot wait to try this. I wish my Aunt was still with us to pass along her bacon secrets, she made the best bacon, and maple smoked salmon. I'll see if she shared any of her tips with my uncle.

[@AB-qm9wr]

Thank you for this video! My wife loves KFC and Popeyes. The more I learn to cook here at the house the better.

[@CedarHillsHomestead]

Absolutely!!!! 😁😁😁

[@user-kg9dh1vi8p]

Damn that looks so good

[@stephenmalone1673]

Here in the southern states, we smoke our bacon. It sure helps.

[@modernhomesteadalaska]

I’ll bet they used liquid smoke. Make it yourself it will honestly be the best bacon of life. It takes 7-10 total but the only thing is cook the Homemade bacon low and slow to render out the fat.

[@Jamesjghome]

Love you

[@MattieAMiller]

unrelated to the video's content, but I LOVE the wall behind you when you are on screen talking. it's so pretty. Is it a wallpaper or did you paint it yourself? I would love to know how if you did.

[@CedarHillsHomestead]

It’s a wallpaper, here’s where I bought it 😁❤️ www.etsy.com/listing/1063044126/

[@cathymccall9846]

TY! This is what I've been looking for. A breading that doesn't fall off! ... Bacon....check out Meagan Lawson's channel www.youtube.com/@TrueGritAppalachianWays. They dispatch and process. She has a recipe in her cookbook. xo

[@CedarHillsHomestead]

Thank you so much!!! I’ll check that out!

[@Michael-fk1lq]

I don't know about anyone else but i love wild hog sausage bc if how lean it is. Probably the bacon wasn't fatty enough for you?

[@CedarHillsHomestead]

I’ve never had wild hog before but I’d love to try sometime

[@dogrudiyosun]

You need to age your meat before smoking.

[@CedarHillsHomestead]

Awesome! Thank you 😁

[@Kdsmith1407]

Is this rabbit?

[@CedarHillsHomestead]

This is chicken but I treat rabbit exactly the same way

[@Kdsmith1407]

I saw that it was actually chicken.