Brits Make & Try Southern Fried Chicken for the first time! (WOW!)

[@Bellastrega1960]

Vicky, always leave the skin on the chicken. Crispy and more flavor

[@patricialavery8270]

Definitely, skinless boneless tenders don't make good fried chicken. However in some countries they remove the skin because the defeathering process is not complete.

[@dougfisher1266]

Taking your mom to America was the smartest thing you ever did!🤣 Victoria is crushing these American classics!

[@daricetaylor737]

Vicky, great job on your first try! What I would do differently is first dip in flour, let stand for a bit, dip in beaten egg and milk, then cover again in the flour. Let the flour sit on the chicken for a while, the moisture in the meat will bind with the dry flour and start to look sticky. Once it looks sticky, go ahead and fry. Fry fewer pieces at a time as a crowded pan causes the oil temp to drop taking longer to cook and possible burning. By letting the flour bind to the meat by waiting before frying, it helps to keep the coating from coming off and it makes it stick and fry better. Also, not sure if you can get this in the UK, but using vegetable shortening rather than oil makes fried chicken crunchier!

[@Lee_Forre]

Bingo

[@SA-hf3fu]

Yaaaas! Listen to this woman! (for me, skin on is a MUST for the best chicken!) Then these instructions are wonderful! SO important to not crowd the pan. It lowers the temperature too much and it won't be as crispy.

[@scottgraney5275]

Mom you got to leave the skin on. Better crunch

[@janetwatson7966]

Not everyone likes the skin

[@richardmead5969]

true

[@Trifler500]

@@janetwatson7966 True, but those who don't like it can easily remove it.

[@m-jay356]

​@Trifler500 yep

[@fannybuster]

@@janetwatson7966 This is supposed to be KFC Chicken,The COLONEL Leaves the skin on ,He does not allow any nude chickens walking around the kitchen

[@SA-hf3fu]

Can I just say that I think we all want to be BFF's with Vicky! Such a kind, sweet soul. 🥰🥰🥰

[@borisbalkan707]

James' mom has a natural presence and delivery for the camera. It's quite impressive.

[@reginahay5211]

@@borisbalkan707 yes I agree. I think she could do her own channel on how to Anglicize American recipes. That is essentially what she is doing.

[@markmartineau1015]

After breading your chicken if you let it sit for a few minutes you can do a second coating of breading and get more crunch.

[@trentgay3437]

I second coat with egg dip and seasoned panko crumbs.

[@toby43078]

I think it's funny how non Americans are so proper with their knife and fork....there are some foods that just need to be eaten with your hands!!

[@jodyarrington8555]

Next time try with skin on and bone-in (traditional method). After you flour the chicken the first time, egg wash the chicken in a bowl and do a second flour coating with baking powder added; for a different texture, use panko bread crumbs or crushed cornflakes cereal. Also, try a deep-fry instead of a shallow pan-fry. This will allow more uniform cooking and a crispy exterior. 🐔🐔

[@kikibigbangfan3540]

Um...Brits act as if bones in chicken is criminal. I think it's a fear or phobia. 😂

[@virginiapudelko6280]

I usually marinate in the buttermilk mix. Then, instead of cleaning it off I will take each piece and shake it in a zip bag with my flour, salt, pepper and garlic powder. Shake the bag and make sure the piece is well coated, pressing the flour mix into the crevices if need be. Then do your fry up and drain.

[@DianaCaron]

Make a slurry of flour and water until it looks like pancake batter. Make a seasoned flour mixture. Take your chicken pieces and dredge in flour mixture then in batter,, shake off excess and put on a plate. Let it sit for 20 minutes, then fry in 365 degrees F. oil. Internal temp should be 165 F. Drain on paper towels. This makes very crispy chicken pieces or chicken tenders. Enjoy.

[@mizztab3677]

You can use the pan fond and fat from the fried chicken to make fried chicken gravy. Add flour and milk to the chicken frying pan like you do for sausage gravy. The gravy is delicious on mashed potatoes, the chicken, biscuits just make sure not to burn the fond from the chicken frying.

[@SherriLyle80s]

Your MIL is killin' it! It maybe not perfect, but she puts her best foot forward with any recipe. This looks so good. ❤

[@Mycroftsbrother]

Good job! Looks good! The skin was always left on the chicken at our house. Chicken was always fried in a cast iron skillet when I was a lad. If you want the crust to be a little crispier, drain the chicken on cookie sheet with a wire screen on it. The oil will drip right through the screen and the crust will be crunchy.

[@aaronhendrix1093]

YOU DID A GREAT JOB MRS. VICKY! Now you pour off the grease except for about 3 tablespoons and leave fried crumbs in bottom. Add flour. Cook a couple minutes , add a cup of water to make gravy. Stir on some milk at the end. Serve on chicken mashed potatoes rice or biscuits. This is basic gravy instructions assuming you are working with previous attempts at biscuits and gravy.

[@AnnieDC304]

I’’ve always had it with chicken stock instead of water. And lots of pepper.

[@aaronhendrix1093]

@@AnnieDC304 whatever works. Im just stating the basics. When i grew up we had water because milk was too expensive to "waste" in gravy. Any liquid will do. I prefer stock or milk now that im an adult.

[@anitahoneycutt2788]

I have been making "Southern" fried chicken( as I am from the the Southern US) for way over 35 yrs with no complaints. I always season my cleaned and rinsed chicken parts skin on , dip them in a egg wash, then dredge them in seasoned flour..shake off excess flour... and I do also deep fry in more oil to give it that crispy golden brown texture ..remember practice makes perfect. Nice try. 😊

[@Peggi109]

Marinate in buttermilk with skin ON. Then dredge in flour 2 times. Makes it crispy and crunchy. Yummy!!

[@jonpoetzl126]

Vickie add baking powder to the flour , 1 tsp per cup of flour and corn starch, and I double coat the chicken, it will give you a crisper coating

[@sopdox]

Next time leave the skin on and fry in batches. Putting that much cold chicken into the pan at once causes the temperature of oil to drop. When that happens, too much oil gets into the coating making the end result less crispy.

[@MacGuffinExMachina]

I know a lot of the audience critiques, but I do want to emphasize at least I think she's doing well for being new to these dishes, and she's trying new things. I know when I first started cooking fried rice, I did that pretty badly lol. I used freshly made rice (supposed to use cold day old rice) and I put too much sesame oil. Like she's way better at the American cooking starting out than I was with fried rice and other dishes that I wasn't initially used to.

[@cj393]

Next time leave wet, roll in flour mix drop in wet again, reflour then fry, Thicker coating And we use saved bacon grease to add to oil, for better flavor. Try Salt Blk pepper Garlic powder, (I use Lawrey's Garlic salt) Cheyenne Smoked paprika Flour Corn starch

[@caridemoranville6306]

I live in North Carolina. I soak in seasoned buttermilk. Then I place in seasoned flour, dip into a wet batter of all purpose flour, rice flour and either beer or sparkling water (with seasonings) and dip again in flour. Then you fry -don’t overcrowded the pan-it lowers the temp of the oil

[@Nunofurdambiznez]

That chicken looks absolutely FANTASTIC!!!!!! Great job!!!!

[@Dragonstalon1001]

Mrs Vicki, you can also do a 'Double Batter' coating....when your breading the chicken, split the flour mixture in two (separate Bowls) and coat a piece of chicken like you did, dip it into a bowl with 2-4 whipped Eggs (tongs are helpful in this part of the process, or your fingers will get 'Battered' as well), and then put that piece of chicken in the 2nd Flour Mixture Bowl, coat it in that breading, then cook just like you did.

[@raylanier3163]

Hey Beasleys ur mum is the greatest. Keep it up.

[@Ameslan1]

Great Job James' Mom!! I think one way to make the chicken a little more crispy would be to fry the chicken in two separate batches rather than all together because the temperature of the oil goes down when you add more chicken to the pan. So in order to keep the temperature up to the desired temperature, fry the chicken in two separate batches.

[@jpcjc32]

Joy Of Cooking is an excellent resource.

[@lisafowler1677]

I always use garlic powder and poultry seasoning for my fried chicken.

[@ramonashearer7241]

My dad always used a brown paper bag to coat his chicken. A plastic bag work work too. That oil left would be great for making gravy. Drain the pan but leave about 2tablespoons of oil and all the goody. Add flour (use the flour you coated the chicken), brown then add milk and thicken. Yummy

[@knobbynah]

Looks great. My grandmother from Kentucky used to cook rabbit that way too. She would serve wild asparagus and mashed potatoes as sides. And for desert she would make rhubarb pie served hot with vanilla ice cream on top.

[@dawn6320]

Absolutely Love this Family enjoying our Favorite Foods. Been watching since before Archie. I think thats his name. 😂

[@rrmcbride555]

To make it crispy , you dip it in egg and milk before you flour it.

[@trentgay3437]

Flour, then egg dip, then panko crumbs 😋

[@laynecox3992]

​@@trentgay3437Born and raised in the Appalachains of Virginia, been eating fried chicken for 69 years. Never heard of panko crumbs.

[@trentgay3437]

@laynecox3992 there just bigger Japanese style bread crumbs. Absolutely great for deep-frying stuff.

[@laynecox3992]

@@trentgay3437 In other words good but not necessary .

[@trentgay3437]

@laynecox3992 never said they were, its a suggestion. for people who might not have thought about it. You sound afraid to try new things, though. Hope you have a good day/night.

[@sandracox4341]

To get more crispy you either need to leave the skin on, or double coat the chicken. As in dip in the flour, then dip in buttermilk and dip in flour again.

[@WilliamThompson-b1j]

I fully expect to see southern fried chicken take the UK by storm

[@pushpak]

My mother, who was from Alabama, used the paper bag method.

[@pickypants9696]

What is the paper bag method?

[@pushpak]

@@pickypants9696 You put the flour & seasoning in a paper bag, then the chicken. Close and shake to cover the chicken. It's why Shake n Bake is called Shake n Bake.

[@lisaduncan3772]

I’m 73 years old and can remember my own skinny mama frying chicken. There were lots of children and we were all good eaters. She probably fried chicken at least once a month. I occasionally fry chicken and still love it. We try to eat a little healthier these days. You can’t beat a meal,of fried chicken, mashed potatoes and green beans. All delicious! 😊

[@Okusername28472]

I wouldn’t want to share or give up delicious fried chicken either 😋 James straight up devoured those pieces 😂 Wonderful job Vicki!

[@conniekungfu206]

I love it with the skin. Although it might not be as healthy.

[@waynesowell5088]

if you want the chicken really crispy take it out of the butter milk flour it then redip it in the butter milk and then reflour it

[@AC-ni4gt]

In Japan, they use potato starch/flour instead of flour or panko.

[@allengator1914]

Leave the skin on. It's the best part! Dip your chicken in an egg and milk mixture before you coat it with your flour mixture, then dip into the the egg and milk again and then the flour once more and then into the frying pan.

[@davemcbroom695]

OK, I'm lost. The Brits never took chicken parts to a seasoned flour coating and pan fried it in oil?

[@Bellastrega1960]

Europeans don’t typically fry food

[@trentgay3437]

They never got past breaded/battered fish. Too much flavor

[@Bad_Meach]

Oh no, you used the scary word that Brits are terrified of “seasoned.”

[@janedarensbourg2044]

Love you mom, you are Southern cooking. Coming up for crawfish, combs and so on. Love y'all ❤

[@kt7855]

Yes the brown paper bag is great. You can even in leave it in the bag overnight and it works great on cube steaks as well for chicken fried steaks. Love your cooking videos. You do a fantastic job!

[@andyrehajr9511]

Next time double dip it Marinade , flour, marinade then flour again

[@junemiller8678]

Mom did excellent!! It’s crispier with the skin and it was crispy when fresh out of the skillet when mom was tasting it! 👍😊 great job mom 👏🏼👏🏼👏🏼❣️

[@ritayprice3510]

Always sprinkle with salt immediately after you fry anything.

[@dawnyoung8]

Also , dip it in buttermilk then in flour mix .

[@apt221bbakerst]

I am a Midwestern American and like every where else, everyone cooks differently. The average fried chicken - you take your chicken and dunk it into a raw scrambled egg and then put it into a plate or bowl f flour with salt and pepper and then into the frying pan. The egg helps the flour stick to the chicken. So if you make the Southern Fried Chicken again, dunk the chicken into the egg and then flour.

[@dandankovic3827]

To get a good crispy coating you first need to double dip the chicken. After you put it in the flour go back in the buttermilk mix and back in the flour. Then it needs to go in the fridge for a half hour to make the Coating stick better. Then you can't crowd the pan with so many pieces at one time, it drops the temp of the oil too much and you won't get good color or crispness. No more than 3 pieces at a time.

[@kerry_richmond24]

Remember FEB = Flour Egg SEASONING. Great fried chicken is a dry wet then dry again to get the best crust but man oh man, Vicki’s chicken looked amazing!!

[@lydiacolligan9001]

FYI, breading doesn't always have to be done with flour. I personally like to use panko bread crumbs or crushed corn flakes. They add even more crunch! Great cooking skills, Mom!

[@cj393]

I would say a Southern recipe as this one is, would tend to always be flour and corn starch.

[@thesimplesaguaro]

My family is southern and we always use crushed saltines and flour for the breading.

[@hartplanet356]

Well done. HINT When you lift a piece of chicken out of the pan, let the oil drip off. If you leave the extra oil on the chicken, then it will get soggy; you lose the crispiness.

[@shadowwitch4796]

when you take it out of the oil after the cooking let it drain on a rack rather than on paper towel and it will be crispier. It looked very good, but yes when you fry chicken in the South you would leave the skin on the chicken you can get it without the bone but leave the skin on.

[@rmlrl1971]

Don't over crowd the pan. Cook half then cook the other half.

[@darcyjorgensen5808]

Skin-on chicken thighs, double-dip, get the flour craggy and let it rest. Then fry!

[@James-x2k4z]

we normally leave the skin on in the South but both are good.

[@GranpaMike]

Now you're cookin'!!!

[@brendasusanchristensen7058]

Vicki, you did such a great job! the only thing I'd suggest is I'd leave it cooking a bit longer to totally crunch the coating. Other than that -You completely nailed it! Bravo👏👏👏👏👏👏

[@caroljackson5419]

If the commenters remember, the original KFC was not a crispy coat. The crispy coat was added as an option later.

[@ct6852]

Chicken Strips are my jam. Actually don't understand why they're not more popular. Everything you love about fried chicken without the bones.

[@juliemckew1728]

Mum best to leave bones and skin intact, the pieces you used will be great for chicken Fried chicken. Great first time would have liked to try it. South always double frys

[@jeffkablock3229]

oil should be 350 deg f

[@elliottgatehouse6568]

You should not take the skin off. The skin makes it crispier. After you dredge it in flour, dip back in the buttermilk mix and the dredge again in the flour. Then put in hot oil skin down first,

[@joyannwesson]

Just got done watching on patreon. Vickie that chicken looks delicious. Great job.

[@jirtz5]

also the skin left on will make it crispier too

[@brendahowell6796]

Great looking chicken Vicky. You are doing so good. And i know james and Millie is loving trying out your good cooking. Really enjoying these cooking shows. Thank you !

[@gdalper]

Impressive. Her first try, and she conceived of “Shake N Bake.”

[@Armyaunt73]

My grammy used to do the brown paper bag method. She said it was the best way

[@Vinnytint2]

Oil wasn’t hot enough

[@RanManRaider]

"Hey" from the sunshine state in the USA. Hope y'all very well. Nuthin like some southern fried chicken. Looks like Mom did a fine job of cooking up some tasty poultry. Well done Mom ! Have fun and be safe. :)

[@-EchoesIntoEternity-]

Need to double dredge that chicken before frying

[@conniekungfu206]

Great job. I'd love some fried chicken right now. That's the only problem. With some mashed potatoes and corn on the cob.

[@tomhalla426]

Boneless, skinless chicken is for being cut up into a curry or such. Fried chicken will never satisfy health scolds, and it tastes much better on the bone with skin.

[@Patrick-nv5ug]

Skin on, bone in. Always. Batter Fried Chicken was brought to America by Scottish colonialists who settled the southern Appalachian region, a large expanse that is the central spine of eastern America from West Virginia to Mississippi. The Scots had created the dish approximately 100 years before they immigrated to America in large numbers.

[@ritayprice3510]

South Carolinian of Scottish and English descent here who grew up on Southern fried chicken.

[@roseannepryor7220]

Vicky! American women are loving you! Thank you for trying our American recipes ❤ quick tip, when you take the chicken out of the pan and let it drain, pop it in the oven at 3:75° for 5 to 10 minutes, for extra crispiness and browning

[@jeffhampton2767]

American men are loving her.

[@maggedo-x1s]

In '60's & '70's TV show: "Andy Griffith", his 'Aunt Bea' fried chicken every Sunday after Church for them & his son 'Opie' in😉'May- berry', South of Raleigh, in North Carolina!

[@rowanmayfair9249]

Definitely double dredge the chicken. Wet, dry, wet, dry. It's messy and the bag will help. Otherwise, that looked damn good!

[@tinaprince5295]

Your mom is so adorable and I love y'alls enthusiasm. I'm a born and bred southerner. I think we have some of the best comfort foods there is. Biscuits with sausage gravy, baked mac&cheese, chicken wings, grits with fried eggs to just name a few 😊

[@taobarb1]

Shake n’ Bake is a product that basically did what you described! You did a great job, Vicky!

[@karladoesstuff]

Dang, girl! Good fried chicken isn't easy -- you got it right the first time? I'm impressed. It took me multiple tries.

[@sherryheim5504]

I double dip my chicken. I dip in flour, let it sit for a few minutes, dip it in egg and buttermilk mixture then back again into the flour mixture. I always leave the skin on fried chicken too. Skin on and bone in. The double dipping gives a thicker crispier crust. It is hard to not make fried chicken taste good. I think everyone loves it. Try a few recipes to see which one you like the best. Marinating overnight in buttermilk is essential in my opinion/

[@juanitakirk8421]

I don’t know of any American recipe that calls for a tablespoon of salt. I hope she meant teaspoon, but that looked a lot like a full tablespoon of salt. Hope I’m wrong, but I’m afraid I’m not. Blessings.

[@Nunofurdambiznez]

4 cups of flour? Yes, 1 tablespoon is exactly right!

[@ahoyforsenchou7288]

It's fine, it's not like salt is bad for you or something. Animals traverse countless miles to get to it. And if you're comparing to fast food, a tablespoon of salt is nothing.

[@Sabe53]

My fried chicken is skin on bone in.

[@frankrotondo3771]

Yes after first breading you can bread again n fry longer but it still looked good but fried chicken needs to be crispy

[@lisainthecold4287]

Looks delicious!! Great job mom!!!

[@richardmead5969]

hate to say anything for first time try, but will since not right. first put all the seasining in flour. make an egg wash with buttermilk. then dip chicks in flour then egg wash and back in flour. fry a little hotter than shown

[@Locke99GS]

I usually have some little bits of advise for your mum, but looks like she absolutely nailed a basic southern fried chicken. I'll offer something anyways though - fry it a minute or two per side, take them out and coat them _again_ in the breading, then put them back in and finish cooking them. This will make the breading extra thick, give it some extra crunch, and really double up the flavor. I think most people don't usually do that, but I also think that most people will _sometimes_ do that. Depends on the mood, I suppose. Give it a shot next time. Maybe also try leaving the skin on for a bunch of extra flavor, too. 👍

[@JohnLaRue-zp2uj]

Thank you Vickie for that recipe. Love the idea of the dump n shake for coating the chicken. That's gonna be a great recipe! Bon Appetit guys.

[@scottgraney5275]

Great out fit for making fried chicken. You look very southern. Good job

[@corpusD]

You should dredge it with the skin on, then redip and flour again. A larger amount of oil in the pan keeps the oil hotter, and the chicken more crunchy. Finally I’ve fried chicken in restaurants in pressure fryers. This speeds up the frying time significantly to 15 to 20 minutes. It’s not something for the home chef. I do wonder if you could use an instant pot for frying, but hot oil and pressure vessels is not something you want to play with.

[@andrewsimpson4645]

missing an egg wash and 2nd coating of flour, everyone knows the first coat is just so the 2nd coat sticks better with a dip in beaten egg and milk in between coats

[@richardmead5969]

ditto

[@trentgay3437]

Yup, I do a different coating, though usually panko crumbs after a seasoned flower

[@andrewsimpson4645]

@@trentgay3437 try adding some parmesan cheese to your 2nd coating too it's a subtle difference

[@trentgay3437]

@@andrewsimpson4645 I do add it to my grilled cheese when frying nice crunch

[@sandracox4341]

I double dip my chicken. But when brown paper bags were what we brought our groceries home in them we did just what you said, we shook the chicken in the flour in the bag.

[@bretkaiser7355]

Victoria has a darn bullhorn by the door. Great video!

[@marieneu264]

11:46 it was obviously crispy when she first made it! You all should have tried it straight away or reheated in an air fryer to get the crispy back. That’s not your mom’s issue, that’s ALL fried items if you eat them later or reheat them.

[@hansjorgensen7190]

Bonless,skinless chicken is far from Southern Fried Chicken...this made me sad,since I am in the South😢

[@sandygrunwaldt1780]

Beautiful job Vicki. FYI my Momma would put 3 eggs into the milk it always helped with getting a better crisp on the chicken. Love From Michigan and it's a beautiful evening ❤️

[@spaceshiplewis]

Mum Beasley, a second coating with an egg wash will give the crunch James is looking for. And keep that skin on, just like a Thanksgiving turkey as it will create that fatty crunch taste.

[@KathleenChilds]

I so adore your mom! I love how excited she is to try new foods. Absolutely precious! 🤗❤️🤗

[@terrycarter1137]

Mom Beesley, Very good job, you can find the KFC spice amount online to put in the all purpose flour, and before you deepfry the chicken in 350 degree oil for roughly 10 minutes tap off the excess flour off the chicken pieces.