I Tested 5 Fried Chicken Methods To Figure This Out

[@thatdudecancook]

Which one looked the best to you??

[@F.Andre1377]

All of them sonny 😮

[@nicholasmarano88]

Probably corn starch; but now I’m excited to try your first pick Sonny, thanks!! Best fridge destruction yet btw

[@angelatruly]

WOW thanks for this research. I think I going to use cornstarch, but if I can find the potato perhaps I will mix the two. HELP: Perhaps you can suggest a replacement for the fish sauce in this recipe? I have acquired a rare fish allergy from a grandmother that I never met. 🤧 🙃

[@Rufhsloe_63839]

Indonesian fried chicken still the best, you should look video "resep fried chicken" we only use flour and baking soda

[@tn5630]

Should have tested it after saucing them up too

[@MamaStyles]

3/4 Cornstarch and 1/4 flour or all cornstarch and a club soda slurry with baking powder and dash of paprika for colour is my magic base for any deep fried food. I do salmon fish and chips for my teens all the time(it’s a big thing on Vancouver island where I’m from) and it’s the only batter that can hold up to the oiliness of salmon…it’s perfect for anything..,onion rings,fish,chicken wings!

[@danenewfield7656]

I just threw my fridge off the balcony ❤️

[@aryanpramanik454]

@TubeSurferGeek same, these mfs spreading like an epidemic, like cant they just invest more time in their content to make it better instead of just plugging. I say we just report their comments and channels

[@tushfinger]

awesome, any pics?

[@thatdudecancook]

great work

[@HankBukowski]

Don't try to one up our boy.

[@PeersPodcast]

Lmfaoooo

[@Lasgoboze]

Instead of using just normal water for the batter, if you use tonic water or seltzer it will bring that airy crunch factor to the next level. You should give that a try sometime and see the difference. It’s quite astonishing actually. Overall though great video!

[@fuzziemunkey]

yeah those can take it up a notch, beer works well too

[@lulumoon6942]

Thanks! 👍

[@FarrahParis]

I’m trying this today!!!!

[@robertjohnbell6053]

Beer also works great.

[@klmnts]

Just make sure it’s not an IPA unless you want that bitter hop flavor in your chicken

[@F.Andre1377]

Dude you never disappoint! 😊

[@deliciousgroove]

I like this new style of video that you're doing. It's more professional and relaxed than some of those super fast short reels you've done. Thank you.

[@windit5877]

This videos comes at the right time. We do taste testings for our small food business were we also wanna offer chicken wings. Like seriously. The food tasting is tonight and i havent perfected the crunch. Thank you for that. Will try it your way👌

[@thatdudecancook]

you definitely must try out the thick sweet potato starch, its uniqueness makes it a clear winner for me anyways

[@windit5877]

@@thatdudecancook thank you..your advice is highly appreciated😊

[@CoolJay77]

@@thatdudecancook I will get some from Amazon to experiment with. However it seems difficult to find them in bulk commercial size.

[@ComboMuster]

Thank you for re-posting that sauce recipe, I was looking thru your library and couldn't find it. I've tried it and it hooked me immediately, somehow I lost the bit of paper with the recipe on it. Thank you so much for re-posting this! As for the batter I use half cornstarch and half all purpose flour, for me has the best taste and consistency.

[@maxpower4584]

Sonny takes down the fridge again with great food. Always a pleasure to watch him work.

[@thatdudecancook]

Max Power is the only way

[@TheTrandeberg]

@@thatdudecancook i suspect you bought a new fridge, and i demand you destroy it

[@grizzlyaddams3606]

@@thatdudecancook how many fridges you got?!

[@XvSKINNYvX]

You have started to become one of my favorite chef KZbinrs... Going to be a used fridge for my backyard tomorrow.

[@thatdudecancook]

I am humbled John! thank you

[@2Wheels_NYC]

Nice comparison! I've always used 50/50 AP & corn starch, but definitely going to try straight corn starch next time!

[@davidbuben3262]

Me too!

[@CarterJ9]

I tried it a month ago when I ran out of flour. Never looking back.

[@johnnyrascal6109]

I like the combo of the two

[@aprilalatorre9127]

This kid is just unstoppable in a wonderful way!!!! There's no end to his culinary greatness 💯

[@conorryan3035]

Half rice-flour, half all-purpose is my go-to starch batter and works very good for wings

[@elrey8876]

I was going to say that a combo of sweet potato starch and cornflour might get the best of both worlds.

[@100nitrog2]

I like to do 3:1 potato starch to AP flour.

[@cheyco21]

Great vid, you're a good instructor. I like to to go dry-wet-dry with the thicccc sweet potato starch. Also for those who can't source the thiccc stuff just spray some regular with a water-spritzer and work it in a few times until it gets a bit mealy (sorry if you covered this in your other vid.) This works with corn starch too. Just discovered your channel and really liking the content. Thank-you.

[@joet5397]

Hell yeah the frig just got the BIG CRUNCH We never used sweet potato cornstarch I promise next batch of wings we’re going to try TDCC recipe! Thanks Sonny!

[@thatdudecancook]

it's a must try Joe!

[@tushfinger]

This is epic. These blessed specimens would give me joy for a lifetime, except for the brown rice...

[@whynottalklikeapirat]

Another thing with bigger chickecn pieces: I like to steam the chicken peices Asian style first and then cool them in the fridge. That way I can steam a bit of flavour into the meat, it’s really tender and it retains all the juice when subsequently deep fried - and the cooking time is shorter which means that the batter does not burn before the chicken is done to the bone. THAT helps to preserve the taste of any spices added to the flour mix, because they are not simply fried and burned into oblivion.

[@leinvd_]

New house videos been a 10/10!

[@opporancisis5834]

Best KZbin chef on the planet. However i dont know if the fridge is going to survive any longer.

[@kade82]

For really crunchy wings I do the same thing I do for extra crispy fried chicken: dredge in seasoned flour, dip in batter, and then dredge again in seasoned flour. Of course, it adds some calories and needs to cook a bit longer. But it's worth it.

[@thelionofgod]

The maillard reaction takes places more quickly in used oil than in clean oil, so part of the reason why the brown rice flour browned more is that the oil had already been used for all the other cooks. Also, your batters may have been composed of the same ratio of flour to water, but they were of very different consistencies because different flours will have different absorption capacities. Might be worth doing a comparison of equally viscous batters next time.

[@whynottalklikeapirat]

Good point. I do believe rice flour generally does brown or burn a little faster than regular flour, maybe because its a little sweeter …

[@VT-LUV]

🤯🤯🤯

[@janem3575]

esp if it has bran bits @@whynottalklikeapirat

[@whynottalklikeapirat]

@@janem3575 From Bran the Broken?

[@furball8967]

That sauce looked so good and easy to make! What’s even better, I have those exact ingredients too! Cheers for that Dude.

[@benturton3358]

Thanks for this mate. These flour’s work for fish too. Absolutely my favourite cooking channel to watch. Cheers mate 👍

[@yetiatlarge555]

But for real the marinade is good and the finishing sauce is epic well done bro

[@thatdudecancook]

you know it!

[@kollerd31]

The refrigerator kick was the best yet! Thanks for the deep frying tips

[@isaacroberts7752]

I would love to see you combine different ratios of these to get the best synergistic winner.

[@TheGlamorousLifeofNae]

Yesss! Another video from Sonny! 💖 These all look so delicious!

[@nothing_burger]

You should do a part II of this video and try: - White Rice Flour like they do in Thai Fried Chicken - the flour/batter mixture they use for Korean Street food style fried chicken - Try blending percentages of some of the flours/starches you used in this video to see if a combination can yield you better results than on their own - Lastly, instead of water, use carbonated water and an egg when making the batter to see if it changes the end result. You could really make an awesome comparison video series on this topic that tons of people would love to see Kudos on this one 👍

[@summerant38]

Agreed. I was expecting to see how various blends would compare because I always see people say they mix flour and cornstarch and whatnot. A tiny bit disappointed in this video but it definitely helps set some bases.

[@dickgrayson4325]

The corn starch is definitely the best. I started using it on a regular with my fried chicken. Absolutely, amazing.

[@karoloskarolides844]

Bro go fight crime with Bruce and get off KZbin

[@mrsapplez2007]

@@karoloskarolides844 🤣🤣🤣🤣🤣🤣🤣💀

[@authorityfigure1630]

I’m going to try potato starch because my corn starch fried foods have like a powder coating on them when I eat them. I also don’t use the batter method so maybe that would fix that.

[@Ja2808R]

Good job on the long-form. I learned a lot, from a fellow home-chef. Win for the corn, looking to try the sweet potato.

[@thegodofpez]

Fried chicken makes the spice world go round. 🔥 🍗 👏

[@nikosfilipino]

I have been pondering this question for years but have been too lazy to test it myself. You have no idea how satisfying this video was bruv

[@dano727]

Yes ! I love comparison videos like this ! Especially with chicken wings !!!

[@natto84]

I’ve watched this like, five times since it was released. So helpful and interesting!

[@jeffhildebrand4287]

3 parts APF and 1 part corn starch is what I do to find the best texture and crunch. Thanks for sharing!

[@theflakiburns]

Ohhhh my GOD, I love those fridge beatdowns SO SO SO MUCH 😂 It's so funny and it makes me feel so good.

[@ElaineEC]

Dude! I love these experiments you do. I can’t wait to try the corn starch wings. Thanks!!

[@flybynight21]

Hello from Malaysia. This video is very good. Thanks for this wonderful instructions. Easy to replicate the cooking process

[@robapple78]

My mom absolutely loves you! We were watching this and half way through asked if you “still do the refrigerator thing” 😂. I said “stay focused!”, but I was actually wondering when it was coming and we cracked up when the notification popped up. Great video as always. We have potato and corn so I’d like to try to mix those but she went on Amazon and ordered some sweet potato because you said so. Cheers!

[@JD-lx3zq]

Best fridge timing yet, kudos to editor

[@darlingdarlene4696]

That was awesome I love watching you ! Smiling

[@jonesy128]

I'm a cornstarch kinda guy all the way!! I'm from the South and my grandmother always used cornstarch i myself prefer it.. so so crunchy and full of goodness!! Love the channel and your recipes so wonderfully good!!

[@yetiatlarge555]

Sony you're killing me man I haven't even gotten to the end of the video yet and I'm hoping that you do the combination 40% wheat flour 30% corn starch 30% potato starch

[@thatdudecancook]

I haven't even messed around with combos yet, on the fridge I do combos all the time

[@thetitsarefree]

Is that a well known blend? Sounds good but I never heard of it

[@yetiatlarge555]

Just like Sonny did an epic grind blend for the perfect Burger those starch blends can give you the best of both worlds and make them very complex never forget the best fried chicken marinade in history is buttermilk pickle juice and Frank hot sauce

[@lowdownone]

@@yetiatlarge555 which video was that? Sounds good

[@yetiatlarge555]

@@lowdownone It was a short I think just talking about a basic Burger at the end of the day a good blend starts with mostly Chuck and then you can add short rib skirt flap or something leaner if you want a more healthy Burger like eye of round

[@zachcekala3123]

one of the best cooking channels on youtube! please keep the awesome videos coming!

[@tryfryingmikejones]

I like that the fridge element is slowly taking over the show.

[@sox2000]

Awesome! I do hope you consider recreating the experiment with the more common dry breading method, though. I'll try the cornstarch on my own some time. Good stuff!

[@judybootz]

I went with the corn starch. 100% will do that again and try the seltzer water in it. Family loved it.

[@kathryngenn-winkler8170]

I follow lots of cooking channels but I have to say you are the most entertaining. If you know you know!

[@QasGulfaraz1]

Can you please make a video of the best flour and method to use for plump & juicy and not overly doughy Chinese sweet and sour prawns??? Thank you!

[@Tonia.lynn2411]

I’ve heard of people using auntie May pancakes mix with baking soda/ starch and spices and it’s hands down the best batter

[@pizzaishappiness7994]

That wing sauce sounds awesome. For shiz and giggles I'll blend the different starches together with flour.

[@mklik4]

Looking fwd to watching you cooking while eating my breakfast..

[@YouTube_can_ESAD]

One of my favorite channels!! Always great work!

[@ActionAdam]

Friggin love you Sonny, you're such an awesome dude!

[@Berkana]

What about blends of these? Guga did a comparison of cornstarch, flour, and 50/50 cornstarch mixed with flour, and found the blend to work amazingly well. I'm curious to see you test blends of starches.

[@mayordoctor3961]

corn and potato blend. mix them with water to make ooblek. let the hydrated starch fall to the bottom of the bowl and pour off excess water. mix in all wings at once, the wings will provide enough moisture to loosen the ooblek to a batter. coat and double fry. top tier korean wings.

[@grubbyj6678]

honestly probably would go for the first one because it’s the most common and is always good

[@clashwithkeen]

The best fried chicken I've had comes from mixing rice flour and potato/corn starch at 3:1 ratio. There's a huge difference between crispy and crunchy. Sad to see that method isn't here. I definitely want to try some different starches.

[@eddiechacon9039]

U know it's a great cook when that fridge just gets that extra amount of abuse...love all the great content sonny your awesome

[@monstersmaddness2]

Definitely upping the content. Haha. As always fun to watch and I am excited to try these recipes.

[@HovyHov20]

You took it easy on Fridge… I think you’re developing a soft spot

[@Bludgeoned2DEATH2]

Beating up your fridge has got to be my favorite channel gimmick its always so funny 😂

[@mml1224]

been watching this guy lately , great work, wondering does he ever make pizza? love to see that

[@d8trading]

Dude, that sauce is awesome! Just getting into cooking after 30+ years of living and made some bomb chicken with this sauce! You're awesome dude

[@RaymondwLin]

What I do is mix 50/50 cornflour with all purpose flour. I believe it's similar to what korean fried chicken does in korea. Just like the way you make your sauce at the end, instead of siracha, it;s gochujang for the spice. I have COVERED it in sauce, and then put the left over in the fridge and find them still crunchy 24hrs later. Yes, I was surprised too! covered with sauce, still crunchy? I was quite surprised.

[@davidbuben3262]

Me too! Korean wings. Still make buffalo wings now and then, but the wings with gojuchang sauce are my favorite. Have to make double the normal amount so there ARE leftovers. 🙂 50/50 corn starch and APF.

[@bavondale]

cooking the sauce to the chicken always better than just tossing in sauce. good vid

[@jancarder3703]

I always do corn starch and potato starch mixed together it works amazingly! I do more potato starch to cornstarch. Love watching your videos you're my man! Yuan Chef John of course LOL

[@shotsfired6976]

Sonny and fried chicken recipes. A match made in taste town heaven.

[@mackadoo101]

Great educational video! Self Rising flour is a good method too💯

[@andrewrchooven1996]

Sonny! I'm still waiting on that cheesesteak video titled "its Always Sonny In Philadelphia!" Or since you're in Texas, "Its Always Sonny In Texas"

[@JillpapI]

Love all your videos; Loved this one most.

[@tonygoshive785]

When it comes to the absolute best fried chicken game, you can cry, hate, laugh, it is quang tran’s, hands down the best of the best.. Big Shout out to quang!

[@lisawong6573]

Awesome wings. Thank you for sharing Sonny. Love your videos 🍷🍷🍷

[@oneupmanship]

Dag Nabbit, I've been trying to watch an old western all afternoon on KZbin but I can't seem to get off this channell.

[@rmcm5823]

Try blends of the flour / starches! Also try out Ever Crisp.

[@RC_Aviator]

Just so you know you're the source of my football Sunday menu. Always excellent recipes and quality content

[@RazDaz74]

Should of did a mixture of ALL THREE!!! Potato, flour, and corn starch!!!! What most restaurants do!

[@brianlew86]

Epic episode dude! Need a video of half and half flours please!

[@erinwoempner1228]

Fantastic video!!! So thankful I found you. I need to learn how to cook iron skillet fried chicken!! And a good roasted chicken. Please and thank you.

[@btbd2785]

Try panko with the wet and dry dredge. THE BOMB!!!! 350° best temp to fry!

[@XavierKatzone]

Thanks! 👍🏻 NOTE: All but the AP flour batter recipes call for "corn starch" instead of the actual starch being used.

[@randychadwick3776]

From my laptop they all looked good except the brown rice flour. The sauce looks crazy. Will definitely use that.

[@mikeamaya6131]

Bro..U R the BEST!!!!! That final kick to the fridge..LOL!!!!!!!!!!!

[@garciamike3000]

Congratulations on your movie Ted you are amazing dancer kudos to you keep up the good work👍

[@-OICU812-]

I would like to see the results from Tapioca starch. Great Video! 😋

[@jyankanich]

Poor refrigerator, lol ... Great video, thank you for it, and all the others!!

[@MrAchalbhatia]

Great work with the video. Definitely needed a comparison test with all these new fried chicken methods! ❤️ But personally i feel you should've stuck to the original dry batter method or after dipping into the wet batter, dip it back into the dry to introduce those flaky bits that every fried chicken lover loves.

[@thatdudecancook]

I see lots of flaky bits

[@proudamerican4050]

@@thatdudecancook 😎

[@csl9495]

Hey I used casava starch one time and it reminded me of corn/potatoe starch and maybe rice starch it my fav. Ahh it's actually how you described the sweet potatoe starch l.

[@wiltmarlonelao]

Hi Sonny. I have a few starch experiments which I hope you'll cover in a few other videos. 1) Which starch combination is best? For example, if you combine corn starch with sweet potato starch, will you gain superior crunch as well as that chewiness? 2) Do certain starches work better as a batter than a dredge (and vice versa)? 3) Which yields a better result? Dredge first and then batter next, or batter first and the dredge next? Hope you do these videos soon. Big fan of yours, as always.

[@CoffeeAdventureTraveler]

Great results,, we are a corn starch fan 😊. Tell me if you have tried beer in place of water?

[@danielebraccio2474]

came for the chicken, stayed for the fridge abuse

[@abhishekshankar2512DE]

Why do I watch these videos when im hungry xD

[@dougpaige]

I wasn't hungry till I watched the video.

[@kylebrown6012]

I love using tapioca starch!

[@RvLicious69]

I like coating in batter too, saves a lot of cooking oil.

[@karlyn132]

THT WING SAUCE? OOOWII❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ I'm glad I seen this video now. Got some chicken wings doing a 24 hr salt brine nd I wanted to fry em tomorrow. I got fresh corn starch at home too? LETS GOOOOOOO!!

[@friendocats7211]

Corn starch with ground up Corn Flakes FTW.

[@danhazlett1064]

Thanks Sony !!

[@bpal7006]

Hey Giovanni Ribisi… how about the bonus of mixing corn and sweet potato? And what about vodka as a mix in? Crunchier still? (Maybe a waste, but, why not try). I’ll let you do the science. Let’s revisit this.

[@karenrosen2983]

Giovanni Ribisi! Love that!😂

[@MrMZaccone]

I don't use any coating at all with chicken wings and they come out insanely crisp when cooked properly.

[@chronaldcrunk6667]

I like potato, and am looking to try tapioca starch. Corn starch has always come out hard/leathery for me 🤷🏻‍♀️