You've Been Making Fried Chicken Wrong This Whole Time

[@MashedFood]

What's your trick to making fried chicken?

[@kateshungi8945]

Mashed put in yogurt

[@kateshungi8945]

Inquisitive Tony ture

[@badabingmike]

Making a trip to Popeye's.

[@kateshungi8945]

badabingmike oh

[@slifer0081]

Nothing. Im vegetarian

[@debrabertelli5076]

Once you coat your chicken in the flour, it is wise to place the chicken on a drying rack and wait 15 to 20 minutes before you fry. This step is to ensure the flour adheres to the chicken so it doesn't fall off in the oil.

[@schmitzkatzewupper]

Thank you

[@hurley31]

"You've Been Making Fried Chicken Wrong This Whole Time" No I fucking haven't.

[@IronIsKing]

yes you have!!! make sure to use gasoline as oil.

[@jcdbrw]

lol

[@gilmourwaters]

For trying to make this less daunting, you make it sound pretty daunting

[@leeleemee]

LOL!!! XD

[@Arso4u]

Hahaha

[@willisverynice]

All you touch and all you see

[@lindajackson5839]

Made me laugh 🤭

[@rachelr3230]

Lol!

[@Smitty54665]

Guess she never heard of Lawrey's seasoned salt huh? I know for a fact that chicken ain't got no kinda flavor.

[@thedubbman4453]

I flavor my chicken with lawry's and many more spices but it's soo much sodium it contains I try not cook it often anymore but these heath freaks are going to scold us regardless!!!

[@saerudayo]

Everglades is good af too

[@MsRaconteur]

Why do black people act like lawry’s is the only seasoning that exists 💀

[@sagqueen9512]

But we been frying chicken wrong 🤦🤦😂😂😂😂😂 yea right

[@welliminitnowso]

😂

[@viewmaster617]

Ever since I watched a KFC commercial and they showed their seasoned flour I always seasoned my flour for my chicken I use salt,pepper, paprika, cayenne pepper, and garlic powder my chicken comes out slammin after its fried🍗😎👍🏿💯

[@porkypy]

You can actually get a container of the 11-ish Herbs and Spices on Amazon. It's got the name of a Lazer Tag team, "99x".

[@viewmaster617]

@@porkypy Thanks for that great info

[@manilamartin1001]

same with me.

[@josearce4436]

@@porkypy is that a book? Or a seasoning mix?

[@shady6ix275]

Next up: you're breathing air wrong!

[@MrsPinkyThoughts]

I'm fat so....lol

[@mjsmudjujmidmjdmj3552]

Next up: You're existing wrong!

[@tyrieemartin7674]

SpoopyKing I'm dead 😂😂

[@langegemi-fob4414]

😂 😂 😂

[@toyafulton692]

😂😂😂🤣😂

[@DalekTurtle]

Sesame oil for frying chicken is the most absurd thing I’ve ever heard

[@sohatyi]

DalekTurtle sounds like a kitchen fire waiting to happen!

[@sijiazhang9279]

Let's not even mention the fire hazards, but sesame oil loses literally ALL of its fragrance when you try to cook it. There's no damn point lol

[@nicholaslaugher8330]

Not to mention how expensive sesame oil is!

[@zarennaangel1198]

Sesame oil burns very easily not for frying at all more for flavor in Chinese food.

[@franceswu6367]

A lot of Japanese people use partial sesame oil to fry their foods

[@del1rn]

According to youtube, I've been making EVERYTHING wrong!

[@adamclaps3450]

Don't believe it

[@l_steele_entertainment9223]

Right 😂

[@marquitafreeman9830]

One thing us southerners knw hw to do is fry!!!!...... We will batter and deep fry everything. No lesson needed. I watched my grandma and mom fry chicken at a early age. I got it👍👍

[@fredkay6743]

Correction: The Scottish are the Kings of the Fryer. They invented the fried chocolate bar so..

[@nikosfilipino]

Then why you here watching this?

[@edensthebandit2294]

If you know why are you watching a video on how to get it lol apperantly you cant

[@u-knobreezy4035]

nikolas macalma exactly 😂

[@darrickadukes4046]

That part

[@wes611881]

I'm sorry but I can't listen to someone with an English accent talk about the "right way" to fry chicken...I need to hear more twang

[@BlackBirdBlitz]

Everyone loves fried chicken, but being from South Carolina... I'm like Whaaaaaaat1?

[@eloncone6925]

Exactly

[@Moonslore]

Wesley Solomon Bye man 😂😂😂✌🏽

[@joshs210]

That's a black girl though. Trust me. I can tell

[@coachtorres5536]

Racist

[@royalrod_]

Does anyone here wash their chicken first before cooking it?

[@jayschipp7529]

Rogue Ninja Rod i was thinking the same thing...

[@themagicmovies]

Depends on where I buy it a.k.a quality of the meat

[@megakaren2160]

No, you spread bacteria all over your sink when you do that. Besides, cooking kills all the nasty stuff so there's no need.

[@Mr__Chicken]

I used to wash chicken. Then found out this is actually really bad and can increase the risk of food poisoning and bacteria. Look on the NHS website.

[@sundae6969]

I definitely do. I clean then season it

[@troyadamson8618]

My Grandma on my dad's side of the family made the best fried chicken. I am getting ready to turn 57. She used a wood burning stove and could control the heat better on it than Chefs today with their computer controlled ones. Always used an iron skillet. Best chicken ever.

[@themilkman7765]

I use sour cream and onion pringles mixed with flour, salt, garlic, and paprika as breading

[@philphillips1810]

I'm trying your recipe tonite. Sounds scrumptious. 👍

[@tacos394]

My mouth just watered from reading This

[@sudarshanrai3194]

So I made chicken for first time today and I didn't have flour so I put egg white, garlic paste, chilly pepper, soy sauce, salt and corn flour. I cut in small pieces. It turned out good( ꈍᴗꈍ).

[@plxgjazzy3972]

How black people make chicken: Seasoning More seasoning “MOM WE RAN OUT OF SEASONING!”

[@Farah-xe5dm]

“Using wrong oils” Me: wait. Hol up a second

[@1973Washu]

Paprika and Turmeric are brilliant seasonings for the flour.

[@rtrout57]

She says how easy it is and at the end she says all that hard work!

[@rudystraight1750]

Don Christopherson lol

[@Amateur_Pianist_472]

You can work hard at an easy job like most minimum wage jobs. I’ve done 50 hour weeks in those which were hell but the job itself was easy.

[@tekkenfan01]

Not as hard as people make it seem, but still work especially clean up

[@ezclean7022]

L olll

[@sohatyi]

Sweet jeebus, suggesting sesame oil for shallow frying! That's a kitchen fire waiting to happen or at least a lot of smoke and a deeply unpleasant result. I think you meant to say sunflower oil!

[@sohatyi]

Tamika Jones sunflower oil is very popular for deep frying in the UK. Maybe not an ideal oil for fried chicken, but it doesn't have that low smoking and flashpoint that sesame oil has.

[@leeleemee]

OMG!!! Someone said it. Thanks. Frying anything with such a shallow pan and oil filled to the brim is SUPER dangerous.

[@stopit9280]

I think Avocado Oil would be a good choice.

[@cindyfrench3451]

Jeff Watkins plus sesame oil is way too strong, only small amounts need to be used to flavor Foods, never fry in it!

[@cindyfrench3451]

Stop It yes!

[@DerekArmsden]

Could you please explain why it is so important to dry the chicken before you submerge it in brine?

[@hooliganbubsy7298]

If you're going to leave your chicken out to warm up I strongly recommend at least applying the flour (and salt) first. Food poisoning is more often from improper preparation rather than improper cooking. Also, killing the bacteria by cooking doesn't prevent food poisoning.

[@sebaschan-uwu]

News flash, fridges are really cold and it takes a long time for cold stuff to get to room temperature. Food poisoning is not an issue unless it's out at room temperature for hours. And it needs to be many hours because I've accidentally left raw meat out at room temperature for hours and I haven't gotten sick. So I assure you food poisoning is not a risk here.

[@melodramatic7904]

Actually, frying in a large pot or a fryer is the best method. The chicken needs to be completely covered in oil. That helps it to fry evenly and avoid soaking up some of that oil, which is bad for your health. It's not that you CAN'T cook in a skillet, but the chicken will likely cook unevenly and be gressy.

[@Dina_tankar_mina_ord]

There is also a saying that cooking with half the piece above the surface lets air escape. This helps to prevent air pockets between the meat an the batter to form that often can result in all that annoying part when the whole crust comes of in the first bite on bigger pieces.

[@naquoashuey2794]

It just sounds like you don’t know how to pan fry chicken. Millions of people manage to successfully do this without running into any of the issues you seem to think are common.

[@Noname-cn4ly]

I’m almost 70 years old and the 4th generation of fried chicken cookers….. and we’ve been doing it in cast iron skillets! People from all over claim our families southern fried chicken is the best…… EVERYBODY I ever knew fried their chicken in skillets…..

[@madlad952]

@@Noname-cn4ly Nice one old timer

[@cheftekard7165]

These are all true! Good video! Another good trick at least when using a buttermilk brine is to double dip the chicken. Dredge once in flour, shake off excess flour, dip back in the buttermilk then dredge again. Also, before dredging in flour, take a few tablespoons of the brine and stir it into the flour to get it a little lumpy. This ensures nice pockets of crispy batter/crust on the outside. Cheers!

[@annunacky4463]

Crust seems to always fall off when I do this. I had to wipe the buttermilk brine off, dip in egg wash then flour mix. What am I doing wrong?

[@cheftekard7165]

@@annunacky4463 is your oil hot enough? Make sure you use a thermometer. Too cold of oil and that could happen

[@annunacky4463]

@@cheftekard7165 Thanks! If I do this style again I will make sure of temps. The crust had good integrity on its own, but came off in big pieces. It just wasn’t stuck to the bird…cheers!

[@trcs3079]

Another trick is use rice or corn flour, it's more crispy than regular flour

[@carltonbanks5470]

corn starch you mean

[@Jeremysepicreads]

Another great tip when frying chicken it's best to season your chicken after you wash it put it back in the refrigerator the morning you are making chicken that way your chicken has time to soak up those seasonings before you coated in flour and deep fry it.

[@loraburrage1974]

I agree

[@reggiethe1st]

Again, us Black Folks have known these tips for YEARS! Nothing racist about my comments. The only people who are getting upset and responding negatively are the ones whose chicken comes out bloody😂😂😂😂 Don't hate ME because YOU can't cook!

[@Fermion.]

Your comment reminds me, I had a friend who said he could cook chicken better than me. His wings were cooked fine, and tasted great, but I told him the thighs needed another 5 to 10 mins. He got totally defensive and started talking major shit. I still don't understand why he got so mad at me. _Blood is an obvious sign your meat is undercooked_

[@prophetmaster4997]

Black folk here, gives no fucks

[@mrsteachyousum5577]

reginald baldwin ROTFF right

[@Oobydewby]

Your ability to cook good fried chicken is because of the culture you come from, not the color of your skin.

[@thomasnguyen3323]

Alia Baby You’re very racist.

[@LaCristaJames]

Tell this to someone's grandma or auntie and get an ass whoopin, if you want to. Lol

[@kjh906]

Is there another way you are suppose to fry chicken? I thought everyone knew this! 🤷🏽‍♀️😂

[@oneblacksun]

There is no wrong way of making it, the only real wrong way is either undercooking it or overcooking it.

[@oneblacksun]

Hey, if you like it, then there's nothing wrong with it.

[@prophetmaster4997]

Kevin Madzima Better and much less bullshit

[@thatweirdthinginthecorner5967]

Yes it's wrong way

[@madchaos4912]

Do not waste your oil. Filter it after cooking to get the bits out of it. Cover it and it good to use again. Not more than four times.

[@davespringer777]

I use about 1 cup Frank's (or similar) hot sauce in my wet mix. The heat cooks out of it, so if you have a weak mouth, you'll still be OK. I've never needed to brine, but maybe I'll try it. Brining is not necessary, though.

[@judidunham5037]

The best fried chicken is fried in lard! You’re welcome. 👍🏼

[@phatchick820]

Exactly

[@gingernerd62]

Absolutely!

[@offrampt]

I am welcome to what?

[@itachihibachi6675]

@@offramptwhat

[@gokaren420]

Hahahaaaaa okayyyyyy

[@ScottRoberts]

Myth: Brine or marinade will soak into meat. All it does is leave a layer of seasoning on the outside. And that goes against your earlier tip of making sure that chicken is bone dry on the outside.

[@randmayfield5695]

Care to differ with you on this. There's so much going on other than just flavoring the outside. Google bringing and select "Cooks Illustrated" Brining explained.

[@EricJordanTurner]

no ususlly chicken broth with the bones facing down into it works just fine.

[@dnn.7316]

Fact: Start cooking in medium heat then switch to high heat for a perfectly cooked and crunchy fried chicken

[@hello-ym4us]

This is genius

[@notesfromalicia]

Add Baking Powder to the Flour. Unbelievably Crispy!

[@armywife2248]

Never heard that one, but I do add cornstarch to mine, it makes it very crispy.

[@rchrdtppr]

I precook my chicken pieces in a stove top pressure cooker for about 4 minutes. Then I dip the pieces in a thin, highly seasoned water and flour batter, and deep fry them on my patio in a deep fryer. The cook quickly, are done because of the precooking, and do not singe or burn trying to get totally raw pieces or large pieces to cook through. I like to cook and enjoy this method. Works for me.

[@jbello9398]

frying in lard is the best, peeps... long live lard!

[@spencershear]

I never comment. But I'm a pro cook, and a few weeks ago I made the best fried chicken I ever tasted. (Dairy free even) Wtf, the first thing that was said was, sit at room temp. WRONG. Don't sit at room temp with chicken. It's wrong and will combo a lot of bacteria. Defrost it of course, marinate/brine it of course. And that's not at room temp. So what did I do for the best fried chicken ever??? I soaked it, in a beer brine with plenty of seasoning (the brine holds the seasons the most) after a good 30+ mins. I throw it in flour (paprika and cayenne pepper were involved. Garlic and onion powders tend to burn in the oil and give it a terrible taste) after I flour it, back to the brine, then back to the flour. (Fuckin get that chicken doused in flour for an amazing crispy skin) but. The real secret .you ready?.. like really. Double fry it. Chicken has one of the highest cooking temps. And if you fry it in one go, you will burn the skin before you cook the center. Look, fry it for 3-4 mins. Pull it out and rest. (The skin is still over 300 degrees!! It will continue to cook, slowly) after rested for around 5 mins or whatever (while cooking a side dish) throw it back in for another 5 mins. You won't burn the skin, have flavor, and will never over cook a chicken. I cried when I ate it... I knew I would never have such am amazing meal. Than a meal I cooked myself. Have fun, and enjoy :)

[@s-boy4613]

Thank you very much! I'm gonna try to make fried chicken tomorrow and this'll definitely help.

[@johnbeaver7537]

Can't say that I have ever had FC with burnt skin. Burnt coating yes, but not burnt skin. Don't like. The worst is over cooked/Burnt BBQ chicken .

[@johnbeaver7537]

The xtra bacteria will give more flavoring, provided it is cooked 😉

[@robertmalone3997]

spencer shear Where is the 11 herbs and spices

[@charlottekilby1881]

spencer shear h

[@festorfamine]

I make fantastic fried chicken, but the thought of the clean up make it not worth the effort. Luckily there's a Popeyes 5 miles away.

[@prophetmaster4997]

Tamika Jones Of course cleaning as you go ain't rocket science but all the effort you have to put into making the food isn't worth it coming from another cook

[@thisblackgirloverhere9013]

Muhammed Malik Ain’t much effort in making fried chicken. It’s one of the easiest dishes ever.

[@stopit9280]

Just prepare your meat the night before. Have it marinate if you want, and clean, and then you can go to bed knowing that tomorrow, all you'll have to do is coat it, and fry it up.

[@BlackBirdBlitz]

festorfamine… Europeans think Americans only eat at KFC and MacDonald's. They have no clue about Popeyes, Bojangles and all the other choices Americans have. Europeans also mix mayonnaise in their ketchup. OMG it makes you want to puke the first time you taste it. YUK !! LOL

[@yolowllandmifamilia2371]

I Keep my greese in big pickle jars until I toss them. This the prob no one solved what to do w leftover grease.

[@robertmcelfresh1031]

After you dredge you should let chicken sit for 4-6 minutes to let the flour adhere. This reduces the flour from coming off the chicken. Alton Brown suggests you season the bare meat with a spice shake and just use salt & pepper in the flour. Most spices will simply burn on the flour but the spice shake is protected a bit by the flour.

[@RebuttalRecords]

I agree with everything said in this presentation, with the exception of frying between 300 and 325 F. A range of 325 to 335 F is sufficient to create a great and flavorful crust.

[@camwhitman5425]

You’re 100% correct. 300-325 is way too low and the crust will never crisp but become soggy..

[@kaylafletcher2631]

This funny lol here I thought I was really doing something wrong... 😂🤦🏽‍♀️ who learned something they didn’t already know...

[@Minkkyblacc]

No trick here just grew up ethnic hahaahaha😂

[@ownself999]

Aria'sDiaryTalk exactly lol

[@jessel4life]

I'm saaaaaayyyiiiinnnnggg. I was like " I know they did not just try to have a British white lady come out here trying to school on fried chicken."

[@luckyvet]

ikr, I told my kid black women are the best @ making fried chicken after I failed.

[@CreeperChain]

Fr fr 💯💯💯💯💯💯💯😆😆😁😆😁😆😆😁😆💯😀💯😀💯😁💯🚳🅱🎦🆗🅱😀💯😀💯🤙💯😁💯💯🚳💯😀💯😁💯😎💯🆗🅱😁💯🚳😆🅱🆗💯😀💯😁💯😁💯🆗💯😏💯 white people 😆😆😁😆🚳💯🤙🤙🤙🚳🚳🤔😛😛🤔🅰🎦😅🅰🎦🙄💯🆗😏💯🚳🆗💯🙄💯🆗🅰🎦🔞🤗🚳☠🤔🚳😠🙄☠😮🤙☠🤔😜🔞🆗🔞🚳🅰😎🔞🅱

[@MrsPinkyThoughts]

Right lol

[@EnseiMada]

After eating those chicken... Mr. Stark, I don't feel so good.

[@OldHoboManYouTube]

True

[@richardowens9061]

Adding some corn starch to your seasoned flour will help make the chicken extra crispy.

[@debrabertelli5076]

Correct. I do that all the time.

[@TheRoadlord]

I never heard of crispy fried chicken until KFC came out with their extra crispy back in the 70s(I guess). I like it crispy too, but every fried chicken I had growing up was the moist breaded type that's coating didn't explode when you bit into it.Not super oily mind you , just moist. My grandmas secret was to put 4 or 5 pieces of sidemeat into the oil in her cast iron cooker when she turned the pieces for the final cooking. Gave her chicken a flavor no one else ever had. I don't think she used as much oil as most people it seems. 1st half of cooking was covered, second half uncovered. I should've paid more attention. Been making chicken wrong this whole time.

[@stefantrandafir1099]

2:57 who would even think to fry chicken in olive oil? Everybody knows that olive oil is used mainly on salads.

[@barbaralosowski5269]

Although not preferred, you could use olive oil. The only thing is, it's expensive, so it's best to be used in a skillet.

[@themusicalboy26]

Ok but I’m only using one part bc I only bought chicken drumsticks... like I didn’t use the whole chicken bc I didn’t buy it lmao

[@AnniseAromatics]

I know right?!!😂

[@TheBrownIsland]

This video confirms that *_I've been making Fried Chicken the RIGHT way this whole time._* This is everything I do and so does my entire family.

[@mwells219]

There is only one way to properly fry chicken: use lard. Anything else just isn't the same.

[@sandydegener6436]

I hate to break it, but the best thing to use for frying chicken is LARD, Crisco being the best.

[@tylerhuynh942]

So y’all not gon wash the chicken ? 🧐

[@miah5561]

Keiriyon H they don't do that 😤😷

[@miah5561]

Descartes The 4ourth 😂😂😂

[@Alfvonfredo]

You never wash chicken wtf

[@trennahs4322]

Descartes The 4ourth sho u rite! That’s why my grandma taught me clean as you go. If you cooking any kinda meat in her house and you ain’t rinse it you probably won’t be welcome in her kitchen. Lol.

[@leeleemee]

Give it a bath, A dunk. Gotta' clean/ wash that bird.

[@roughy762004]

Mix: pickle juice(jalapeno juice for spicy), black pepper, chicken fajita seasoning and minced garlic as a brine.

[@Ramy-ql3tr]

Brine, not necessary. Your batter is what matters most.

[@janetehoffman]

Brining, buttermilk soak, lightly floured pieces cooked in peanut oil

[@ladya1953]

Am I the only one who gets irritated by titles which say things like "you've been doing ____ wrong your entire life"? Firstly, how does the author know how I do things? Secondly, what makes them right about anything? Silly, I know....

[@hakeemsd70m]

It's infuriating. The author is making a sad attempt at establishing a superiority complex over their audience.

[@Automedon2]

It is done so people (like yourself) will click on the video. Obviously it works, right?

[@armywife2248]

Very true Faith!

[@Eguzzisme]

Sesame oil has a LOW smoking point! I have been making fried chicken for thirty years, and it’s so good people pay me to make it for events. You aren’t supposed to cook with it at all! You only season things with sesame oil! What in the hell is she talking about? Vegetable, canola, peanut, are the best, but never EVER sesame oil!

[@EricJordanTurner]

sometimes sesame oil.

[@TrevorPhillips2024]

Wrong. Light sesame oil has a high smoke point and can be used for deep frying. Dark sesame oil is the one not used for frying but can still be used for sautés, stir frys, sauces, flavoring.

[@Parisroam]

"Daunting" *adding flour-chicken to oil on a pan.*

[@deezedayz]

I already knew all of this and I hardly make fried chicken, just grew up with a Black grandmother. And another thing, I tried the Ziploc bag but found that using a paper shopping bag works best. I don't know why and it may be psychological, but it just does.

[@kruzrken]

This is the most thorough and informative chicken frying video I have seen on KZbin. Now to try it and see if it works...

[@paperchaser4176]

I fried chicken the other day...I impressed myself 😉🤣

[@HeadlessChickenTO]

A lot of these steps can also be applied to general cooking practices like BBQing or roasting. Always allow your protein to come to about room temp before cooking. A drier pre-cooked product will result in a crspier evenly caramelized product in post. A resting period in post allows for the redistribution of the juices. All are best examples.

[@truthofthematter9409]

and before eating after you cook it

[@muffinman8744]

Lol.... this is an insult. My mamma is about to go off.

[@xevious2501]

Two major steps is brining the chicken, as the interior of the meat needs to intake flavor. And when breading.. start with a wet seasoning with a batter, then dip the wet battered chicken into a dry flour or breading mixture. then place in oil. what happens is the outer dry breading gets crispy while the inner wet batter expands and creates a fluffy crust. and example would be Popeyes fried chicken. If you avoid the wet batter stage and only opt for dry flour, then youd get a thin crisp coating. and depending on your oil and the overall heat. the chicken extracting its own juices may wet its own crispy coating when taken out the pan. resulting in a more KFC type crust.

[@jeremyharris8475]

First: What is the first place that comes to your mind when you think fried chicken? KFC, right? And what is the most popular style at KFC? Original recipe, right? Not crispy. You shouldn't assume fried chicken needs to be crispy. In truth, the buttermilk style gives a good crust but the chicken itself takes a back seat to it. The crust or "coating" should enhance the chicken not replace it. If all you want is crust just fry batter. And what's the point of seasoning the flour? You have to use more seasoning because the flour "dilutes" it. Season the MEAT. Then dust it with flour. Then fry it only until it's brown. Put it on baking pan with a rack and stick it in the oven. Don't turn the oven on until all the chicken has been browned. Turn the oven on to 350 and by the time it's preheated the chicken is usually done. Your chicken will have just enough seasoning and crust, very little oil, and most importantly, moist inside. I'm a 59 year old son of the south who has cooked fried chicken for years both personally and professionally. The only better way that I know to do it requires either a pressure cooker or at minimum a deep fryer.

[@Coouge]

It's not hard to cook, just difficult to clean up the mess. Oil splash!

[@shonnieTHEEartist]

this video don't got nothing to do with black folks yall get from round herrr lol

[@armywife2248]

Lol! I love how folks tell others how they "need" to be cooking.

[@carltonbanks5470]

Lot of black folks have bad habits from slavery times. Using very cheap and very unhealthy ingredients and such. Some of what they say is silly but there is some that is very true.

[@FirstLast-kr1fw]

Making fried chicken wrong? Let me guess you boil chicken to make fried chicken?

[@cyrusfolami898]

some people parboil chicken before frying.

[@vinx342]

First Last my mom boils the chicken before coating the chicken and frying it 😂

[@BlackBirdBlitz]

I have no clue why people parboil chicken. Why would you ever boil chicken unless you're making soup? Do people think boiling water is hotter than grease or an oven? Does the boiling water clean, tenderize, or add flavor? What are these people thinking?

[@cyrusfolami898]

My mom likes to boil flavors into it especially curryand. for her it helps to make sure chicken is fully cooked. she does it for French fries too.

[@grammajean1327]

I don't parboil chicken prior to frying but would guess this makes the bird more tender and juicy and cuts down on cooking time.

[@furball8967]

I'm a fulltime fried chicken cook. My pces are cut and I place this in a brine solution for 24hours in a chiller. Then prepare a flour, nutmeg, garlic powder, MSG, smoked powered paprika, coriander powder, dust the chicken directly from the brine solution cold after the 24 hour period. Place the dusted ( just one coating) pces on a layered pressure fryer basket. 42 pces at a time. Then into a Henny Penny pressure fryer and cook that for 13 minutes. When the fryer expels steam it's almost there. What comes out is out the door with slaw and fries in less than a minute. Yeah baby! That's my recipe and my cash cow!!!

[@donnanoe6736]

No. I have not been making fried chicken incorrectly. Coming from Kentucky, I make very good fried chicken. My mom made the best fried chicken ever!!! Her chicken was much better than Colonel Harlan Sanders. She used to serve with fresh green beans from her garden, mashed potatoes, fried green tomatoes, and her homemade biscuits with honey.

[@KevinGuillaumeZODCORE]

You forgot step 1: Clean chicken with water, vinegar and lime.

[@ALJ183]

Idk if your joking

[@rayraymrsrite]

@@ALJ183He's not joking.

[@mercybrokenpodcast9539]

Exactly

[@ayoubkhalil1]

1:11 smh that's not how you do it...

[@waynewhite2766]

Who still shakes their chicken in a brown paper bag?? Best way to evenly coat ...shake off excess flour , dip it in the pot..

[@moniquenewman4889]

That's correct brown paper bag. It's called Shake and bake! The good old fashion way. I'm a black mom and wife and made shake and bake fried chicken for my white kids and white husband They were LOVING IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@verystablegenius8316]

Well I was going to say use a brine but u already got it! Just started doing that about a year ago and what a difference. My brothers mother in law, Gabina Sierra, was from from Matamoros, Mexico and the best cook I have ever me.! One time in about 1973 I was at her house and she had a big stock pot on the stove and I asked her what was she making. She said Barbacoa, go look. Lifted the lid and a huge pig head was staring back at me!! I was hooked. Now to the tip: she would add soda water to her egg wash. She always fried in lard but the food was always grease free. I have fried food using egg wash before the soda water then added it and finished cooking. HUGE difference.

[@lotz-o-muzic1608]

My Recipe: Brine in Milk/Buttermilk, dry Basil, Minced Onion, Bay Leaf, Kosher Salt, Cracked Pepper: overnight. Dredge: AP Flour, Kosher Salt, Black Pepper, Celery Salt, Garlic Powder, Paprika. I fry it in Canola or Peanut Oil for subtle flavor enhancement

[@404Pope]

I just came here for the comments

[@chefjasonperu]

Did she say sesame oil ?

[@Destron5683]

Your definitely doing if wrong if your frying chicken in sesame oil. I have no problem frying chicken and it’s definitely not hard, and no, I have not been doing it wrong.

[@TehLexx]

You can use plain yogurt buttermilk or even honey to help break down chicken. Salt isn’t the only thing. I don’t have buttermilk here in Thailand but raw honey and yoghurt work great and add way more incredible flavor and texture than a brine. Not only that but most chicken go through a brine if you get in a bulk buy.

[@brittpayne7198]

If you have normal milk and lemon juice, you can make buttermilk. It's like 4 lemon tablespoons per cup of milk. Let sit for 15 minutes.

[@johnnysreviewsandmore]

Frying chicken is so simple you don't even need greese all you need to do is thaw, season , submerge in flour, tap pieces together 4 times to get access flour off ,place on cookie sheet in a stove or toaster oven , cook on bake at 400 degrees for and hour ,pull it out let it cool 5 to 10 minutes , then enjoy !

[@helenahenry4153]

Don’t listen to this 🤦🏾‍♀️ that chicken looked dead 💀

[@freshevans]

Hahahaha lmfao ikr

[@1989TaylorsVersiom]

I’m just here for the comments lol

[@AchmadFadhilAUmar]

Well if im hungry, theres nothing wrong dude.. IM AN ANIMAL......

[@TopherJayy]

She was holding that chicken like it was shit because she knew it was. Y'all need to quit playing and grab some soul food seasoning.

[@salmandron]

Don’t tell me I’m cooking wrong till you’ve tasted my fried chicken.

[@MrsPinkyThoughts]

Where is the prep advice? Clean that meat.

[@AllySmiles201]

Table salt would be just fine. No need to push the “kosher” thing.

[@jasonmorth1173]

I just got this from Google Wikipedia on Kosher food: The classical rabbis prohibited any item of food that had been consecrated to an idol or had been used in the service of an idol. Since the Talmud views all non-Jews as potential idolaters, and viewed intermarriage with apprehension, it included within this prohibition any food which has been cooked or prepared completely by non-Jews.

[@xjesusxchristx]

Kosher salt has nothing to do with actually being kosher or not - it's not a kosher food, it's the particular size and style of the salt crystals. Just like how rock salt isn't actually rocks.

[@mastergirl922]

@@theplayerformerlyknownasmo3711 The lack of brain cells. Kosher salt has nothing to do with Jews.

[@alexvids9232]

kosher salt actually tastes much better and isn't highly refined. table salt is literally trash, shit salt. avoid it at all costs. use Maldon Salt or other high quality salt for better flavor. quality matters in salt.

[@stefantrandafir1099]

New british voice!

[@magnatizedtrax]

I’ve been frying chicken for a long time and have never had to brine it, but will try to in the future. Waiting 24 hrs for chicken to be ready to fry is not convenient for anyone I would imagine.

[@kathunter9816]

I used my Wok today and tossed in some wings.... Came out delicious 😋

[@ArchyDolder]

Uh, no I haven't...And even if I had been, how would you know?

[@brbgjehdjs]

*You’ve been making mashed wrong this whole time*

[@webshootah777]

Common sense for anyone who cooks

[@crimestick6648]

I agree, but not everybody is aware of these tips.

[@johnny-bracer6515]

Fried-chicken is actually very easy, and always should be made very simply

[@selmandr]

Do not let chicken get to room temperature. It will absorb the grease. Chicken should be thrown cold (high 30's) to create a thermal barrier that seals the chicken and prevents the absorption of the cooking oil. Same thing with french fries.

[@blackjesuschrist5881]

Um... I’m black so I’m a pro. Most of this is common sense

[@thewinglessseagull8720]

its the only thing you eat

[@padraic5020]

@@thewinglessseagull8720 😂

[@jameslatief1]

Ain't nobody got time for that. Walking to my neigborhood's KFC right now

[@BlackBirdBlitz]

KFC? Really. You don't have a Popeyes or a mom and pop near by?

[@dustfreequeen5151]

James Latief do your research on KFC before you eat it.

[@felicityguillen]

I was surprised when it was British.

[@gildagarbuttwyer4534]

Felicity Guillen why

[@felicityguillen]

Gilda garbutt wyer I have *not* watched a mashed video with a british host/narrattor.

[@gildagarbuttwyer4534]

What does mashed video mean.

[@felicityguillen]

Gilda garbutt wyer The channel.

[@gildagarbuttwyer4534]

Felicity Guillen thank you.

[@shhhh6174]

Brine? This is so extra...cleans and season the chicken. Season the flour. Dip chicken in flour. Fry in hot canola or vegetable oil. No thermometer? Nobody really uses one...sprinkle some flour in the oil and If the flour bubbles then the oil is hot enough. You know the chicken is done when it floats. It takes like 20 minutes if your chicken is already thawed. You don't even need all this extra mess. This is how my family has always fried... any meat

[@noma3163]

well I mean a good tip for fried chicken is to bread it and stick it back in the fridge/freezer for a short time to make the breading that much more crispy and if the oil temp is dropping so low that it is effecting your chicken then you either don't have it hot enough or you can just turn up the temp right before you drop them in and it wont have a single issue, this is coming from a person who makes amazing fried chicken atleast once a month for the past 4 years.