These 3 Ingredients Make The Ultimate Fried Chicken

Juicy, crispy, tender, and delicious fried chicken made in the comfort of your own home. Just try brining your chicken in these 3 liquids first and observe the magic for yourselves.
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1 whole chicken cut into 12 pieces: 2 thighs, 2 drumsticks, 4 breasts, 2 tenders, and 2 wings
Fried Chicken Recipe Brine:
3 cups buttermilk
2 cups pickle juice
1 1/2 cups Franks red hot
1 1/2 tbsp smoked paprika
Fried Chicken Flour Dredge:
1 cup flour
1/4 cup rice flour (sub corn starch)
1/4 cup potato flour (sub corn starch)
2 tbsp onion powder
1 tbsp paprika
1 tbsp Rosemary salt
2 tsp mustard
2 tsp black pepper
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
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[@thatdudecancook]

1 Million Subscribers LETSSSS GOOOOOO!! Thank you all so much for your continued support!! We are just warming up my friends

[@Dan016]

👏🏻🥳🎉🤝

[@thegodofpez]

So happy for you, Sonny! 🎉🎉🎉 I’ve been watching your videos before kitchen furniture beatdowns began.

[@bobbyblazes4398]

Good job Sir! 1 subscriber for every dent in your fridges.

[@devastaterx]

yessssss

[@heavymetalchef5132]

Congrats Brother!

[@glitchyrhythm6749]

I’ve learned more about cooking from this guy in one year then I learned from several dozen people on YT over the course of a decade. Thanks man keep it up! We all appreciate it

[@thatdudecancook]

so kind!

[@user-hd2yx7bv3m]

second that motion

[@JS-wr9ft]

Same

[@alexedwards8485]

That dude can cook 😎

[@colegraddy5455]

Seems like he would run a good kitchen. Love his professional level tips but simple home enthusiasm

[@bringbackmyspace7112]

I made this today for my wife and 2 boys. Followed the recipe without any deviation and I am officially the hero of the family! Thanks for this absolutely incredible recipe and making my family consider me the next Gordon Ramsay, if only for today 😀

[@itsmeagain8604]

Happy for you bud but who want`s to be like Gordon Ramsey, running around swearing and be-littering everyone for tv impact. That dude has no respect. I hope not but I bet his home life is a disaster. egomaniac. Nah give me those 2 fat UK motorcyclists any day. The hairy bikers, that`s food with love.

[@bringbackmyspace7112]

@@itsmeagain8604 Agreed. I simply meant cooking skills…

[@somedonny8466]

@@itsmeagain8604 lol shut up

[@itsmeagain8604]

@@somedonny8466 lol ok Gordon

[@jeremegoffard1698]

​@it`s me again I sure hope that response was satire....

[@rickprice2519]

As a fried chicken lover for over 70 years, YOU, my friend, just knocked it outta da park!!!!! 5 thumbs up if I could!!!!

[@ThePiemoney]

Bot?

[@rickprice2519]

@@ThePiemoney no I just said old man

[@JD-wy3ih]

@@rickprice2519 lol

[@danevertt3210]

…..has extra thumbs

[@jasonallen3678]

That chicken has a burnt flavor for sure, so its really not top notch..

[@albert_cancook]

Congrats with 1M Sonny!!! Amazing looking chicken 🔥🔥🔥

[@thatdudecancook]

Thanks Albert!

[@Zipfei_Kloatscher]

@@birdchip585 Why not?? 😅😅😅

[@Zipfei_Kloatscher]

@@birdchip585 Excuse me?

[@LibtardTears]

I just made it and everyone loves it. Thanks 😊 blue cheese dip goes great 👍

[@da___man]

Looks awesome. Pretty cool of you to show folks how to make stock. Most food shows tell you to save the carcass/neck for stock but never show it being done. It's super easy to do as you demonstrate and something more people should do for themselves. So much better than the stuff you buy in a box at the store.

[@zaccrawford4559]

i thought he was just somebody who was good at cooking watching a few videos a month or so ago and ive soon realized after watching most of his vids that he is actually a really good chef with a lot of great experience, pretty dope

[@Darthbelal]

1:59 the name of that "middle bone" you're looking for is the keel bone. It's the bone the flight muscles attach to giving birds the ability to flap downward much, much harder. Pterosaurs also had keel bones, grew much larger, were better at flying and certain groups of them, such as the Azhdarchids, you really wouldn't want to mess with because they fed upon human sized prey for a living, but that's another subject entirely.....

[@waverider4927]

I bet you they were good eating for cavemen

[@rippermcguinn]

"Wishbone out" is a go-to even if you're roasting a whole chicken - makes carving that much easier. I'm a recent subscriber and I'm really liking the channel.

[@HoesLoveCoCo]

Pretty sure he knows this.

[@stevenrodriguez9655]

Dude I am so upset that KZbin took so long to bring your videos to me. I discovered your channel like 2-3 weeks ago and I’ve just been binging all of your content. You are for real KILLING IT on here. Thank you for the hard work and also make sure you get right up in your fridges face for me today.

[@swyman10]

I was a big fan of Daddy Jack’s, he sadly passed away last year, but if you like watching a great sauté chef, check out his channel too, “Cooking With the Blues”. I’ve always struggled with fried chicken, it’s not easy to do well, cast iron, deep fryer, either way it just never turns out perfect, it’s edible but not like I want it. I’m gonna try this recipe next week!☮️

[@stevenrodriguez9655]

@@swyman10 Bro when I found out Daddy Jack passed away a felt like I lost a personal friend. I’ve watched all of his videos since the beginning man. What a kind soul. A real character. No measuring, made a standard chefs knife look like a pairing knife. Hack through an onion in 0.06 seconds. One cooking temperature: HIGH. And all of his food looked marvelous and the way he interacted with his workers and his customers let you know every episode that he was just a golden heart and I will miss him always 🥺

[@stevenrodriguez9655]

@@swyman10 I am glad his memory lives on. I still go back and watch his videos.

[@swyman10]

@@stevenrodriguez9655 one of my “signature dishes” is his cod with Shrimp sauce…just great! I spent 22 years in restaurants while young, Jack was the best sauté chef I EVER saw & I’m not shabby myself, but he put me to shame. I’m glad you liked him too! ☮️

[@itz_joh1933]

@@swyman10 I have no idea who that is, but you got me stoked to check him out. May the legacy continue.

[@littlescott6162]

Congrats on 1millon subscribers. You should be proud of the audience you’ve built. I’ve had many conversations In the comments with people that are trained chefs, home chefs and people that don’t cook and we all get different things from your channel but your personality is the thing that keeps us all coming back.

[@thegodofpez]

My fiancée walks in just now and hears Sonny’s voice and said “Ooh! Is it ThatDudeCanEat?” 😂 EDIT: 1 MILLION SUBS, THOUGH! Congratulations! Might be time for live streaming, Sonny Boy! 🎉

[@thatdudecancook]

letsss goooo!!! I'll have a special video for it soon

[@thegodofpez]

@@thatdudecancook Can’t wait my dude. You’re legit one of my favorite content creators. Crossing my fingers on that jerky sweepstakes! Grats again on the 1milly - MUCH deserved.

[@Dan016]

I wanna be that dude can eat 🤔😏

[@thegodofpez]

@@Dan016 😆

[@michaelshadwick3487]

Your initial videos were satisfyingly straightforward and informative, yet now that you have recognized that no one else has Sgt Gilbert's quintessential essence (no disrespect to M.S.G) Well.. well played to over one million subscribers, get ready for more.. just saying. btw.. this from a person that previously unsubscribed and decided to not especially like you any more.

[@skeeter197140]

I am so sorry I didn't find this channel sooner. I've been binge watching for the last 4 or 5 days. At first the refrigerator kind of weirded me out, but since then, I have learned so much while laughing. You are a food snob, but you earned it, and I can respect that. I REALLY like how you try to uplift and make us food snobs as well. Thank you!

[@Brochoa8]

You're awesome. You seem so genuine when you're cooking and you look like you really love what you do. Great video man

[@TehhLuny]

Love you’re videos man always making a laugh while teaching ! The food looks unreal !!

[@keithandersen6798]

Love your channel and all the energy you put into it. LOL Congrats on One Million Subscribers!! Well deserved on your part. And love all your dishes I made, YUM. Made your chicken marinade and then used it in your Chicken Parmesan recipe. Dang... Da bomb!! Thanks Sonny!

[@tooger65ify]

My mouth is watering, I can wait to try this one out! Thank you.

[@DanielPendery]

Great videos, love that you don’t waffle on. If you use a lot of chicken poultry shears (tough scissors) are worth getting. We stick many of our non-cabbage veggie off-cuts in a bag in the freezer. Onion skins and trimmings, carrot tops, celery roots, some potato skins etc. great for adding free flavour to chicken stock.

[@Candeezie]

i am so glad that I found your channel! i used your butter basted steak recipe the other day and it was GLORIOUS! 😊❤️

[@MH-wm6df]

These look really good. I can’t wait to make them tonight. Pro tip, don’t wait until 165°. 165° is what you need for an instant kill of bacteria. But, for instance, at 155°, especially with using deep fryer, it will maintain the temperature for 2 to 3 minutes which is all you need for 155°. Look up the chart so you know how much time is needed at each temperature to have the same effect as 165. You’ll maintain more juices that way

[@kellyballaro7846]

Definitely going to try this - looks amazing. Great video, keep up the great work!!

[@426superbee4]

I use a dry coating 50/50 flour and corn meal with seasoning you like. I like to use my home made poultry seasoning, salt, black pepper and cayenne powder into the flour A must to use chicken bouillon! Also poke the chicken next to the bone and make short slices. This will let the seasoning get down into the bone and make the chicken cook faster and more even. When the chicken is finish deep frying. I like to sprinkle my chicken with salt, cayenne powder and onion powder. or a little bit of Orange Habanero powder MUST USE CAUTION ON THAT! CAUSE TO MUCH, WILL SET YA ON FIRE🔥🔥🔥🔥🔥

[@millenniummastering]

Great technique with the cuts!

[@426superbee4]

@@millenniummastering Thanks, it works much better, and cheaper than vacuum sealing it. The plus is> the flavor and more even cook

[@BISF2P]

Congrats on the 1M subs!! Keep making amazing cooking vids while showing the fridge who is boss

[@guitarcovers5437]

So informative, so easy to follow. Love it! With channels like this, there are no excuses for not being able to cook! 😅

[@sillymellons4660]

The “beads” make a huge difference in texture restaurant style! Love it! 👍

[@idesiremore9607]

The best chicken I’ve ever made using this recipe!! The only thing I did different was a little bit of cayenne pepper for tiny bit of spice!! Thanks for sharing recipe

[@thehumanityoflife6460]

How about Ghost Pepper powder for a real hot kick flavor?!

[@idesiremore9607]

@@thehumanityoflife6460 even better!! Now you’re talking!! 👍🏽

[@whyfingeryourself]

Deeply appreciate your videos! Informative without the fluff!

[@stickytoffy1532]

I love your videos. This looks amazing. I've never made fried chicken before so I've got to try this.

[@stephensano9156]

Good lawd that's some crispy chicken (I can hear it with every bite)! I like the solid punch to the water dispenser (breadbasket)!

[@barry4967]

Is it not all dried out!?

[@WoeWoeWoe]

Hey fren, my brother works at Whole Foods and recently got a really good deal on a huge beautiful pork shoulder but we don’t have a grill, do you have any indoor recipe recommendations?

[@thatdudecancook]

yup! my last post I did just that

[@WoeWoeWoe]

@@thatdudecancook oh my gosh what! Thanks dude!

[@owenmccord5078]

@@thatdudecancook Heading to the store to pick up molasses while my gigantic pork butt rests; super excited!

[@davidbuben3262]

@@WoeWoeWoe Yup. That Dude delivers. The real deal.

[@ansmfella]

Got way more than expected clicking on this... easy and concise directions to Breaking down a chicken?!? Awesome!!! Then onto the rest of the delicious lesson. Love it. Apreeeeeeesh

[@bassslinger8191]

Congrats again on one million subs. This chicken looks so good I want to roundhouse my fridge.

[@WeberEnthusiast]

Awesome recipe , will be trying this out on the grill 👌👌

[@joe18750]

Yeah, good luck with that, 👎🤔

[@WeberEnthusiast]

@@joe18750 it’s easy with the qware pan

[@josephcampese5347]

@@WeberEnthusiast not with breading.

[@kencult]

Would you still recommend this brine if I was planning to do buffalo wings? Or is it not as needed if I just do a buttermilk dredge tossed in the Frank's buffalo. Thank you Sonny! And happy 1 mil!

[@thatdudecancook]

Yes, definitely! it would be great

[@kencult]

@@thatdudecancook reporting back 🫡 this shit was bonkers good. Made 5 dozen wings for a party tonight with this brine and they were a huge hit. Used half avocado oil and half beef tallow to fry in (I know, baller.) But man they were so good. A little tipsy rn ngl, but keep crushing it Sonny. You made a lot of people very happy tonight through your recipe and I hope you see this and feel the love. I appreciate you man ♥️

[@grlnexdoorable]

​@@kencult why refer to food as shit?

[@dano727]

I Love Fried Chicken ! Your channel is turning into one of my favorite cooking channels !

[@galacticmessiah789]

I am so glad I found this video, I suck at frying chicken period. I’m going to be patient and try this out! I could taste how good and crisp that chicken was. Thanks dude!!

[@cakesnipher7024]

The best part about this is that you can make it for 10 us dollars or less depending on where you are. Cheap,easy and delicious. Simple cooking is always King.

[@munozinni]

Where in the heck was Sargent Gilbert on this video????? He probably slapped that smirk off your face for abusing the fridge water dispenser Lmao!!!!🤣😂🤣😂I’m going to try to copy your fried chicken but I will use tapatío mexican sauce instead of Franks red hot sauce ThanX for sharing your fried chicken 🍗👋😃👋🍗

[@S_HE5]

Finally the one I’ve been waiting for! Thank you Sonny!

[@THEMOWERMEDIC1]

Thanks sonny! Looks absolutely decadent! Link to that bad ass cutting board?

[@peterdoe2617]

Hi Sonny, since living in Germany, could you give me a hint about the brine? Like "kosher dill" is more like german "Salzgurken" than actual german pickled gherkins: one is fermented, the other is pickled. Already heared about the Frank's. I can get that one oneline. Btw: for the mustard, mentioned in the list for the flour dredge, I assume it's mustard powder? Like Coleman's or some homemade stuff ? Greetings from the far north of Germany!

[@SnakeEyePr]

Komme aus Hamburg haha.

[@peterdoe2617]

@@SnakeEyePr Die Welt iss 'n Dorf!

[@natto84]

I have used kimchi juice in fried chicken brine and it's great, so you might have fun experimenting with fermented vegetable juices of all kinds.

[@JT-cloverbottomt]

Great looking chicken! I have never used the pickle juice, new to me. Thank you!

[@joelspaulding5964]

Has become one of, if not my top food channel over past few months. Always fabulous flavors

[@mikey380sx]

11:16 I spat my coffee everywhere. You are a legend! Congrats on 1 million!

[@darlatidwell6255]

Sounds so crunchy. Can't wait to make it. Delish I bet. 😍

[@gregfeltham4218]

Love your videos,thank you for helping me to become a better cook :)

[@jamesbarisitz4794]

Killer recipe. .Love the breading trick!

[@TheSageSpeaksB4U]

Dude, just dropped in for the first time to check out your fried chicken, and I'm hooked! Informative and FUN!

[@lancepearson1720]

Dude....you are the best. I LOVE watching your videos and using your ideas in the kitchen.

[@brandon5059]

You have officially changed the fried chicken game for me and i am forever great full. Thank you kind sir!

[@ETrevizu]

I truly enjoy watching your work. It usually looks great. Good job sir.

[@55pepetube]

All I can say is wow! I will try this method. Thanks again

[@victorf2488]

Love your videos brother! Great recipes and techniques. Now I just have to use them. 💪🏼 Keep punching and kicking that fridge!

[@casec6061]

You’re the man dude. I’ve been watching you for a while. Your spirit and your energy is so refreshing and I’m absolutely positive that’s why all your food is so delicious. (Apart from your unmistakable talent lol) YOU KNOW I LOVE YOU, and I’m outttttttt

[@dougbroe3168]

I gotta say I've been watching chefs and cooks since like 98 or earlier and I love watching his vids..and his recipes are 🔥🔥🔥🔥

[@anthonytmein]

Congrats on 1M!! I remember before you even had your logo, so cool to see your journey 👏🏼

[@nikkirichards4952]

I saw a lil bit back ya hit 1M congrats ya should have more, everything you fix always looks so good on top of educational... an always tear/rip/cut apart the chx or any meat really inside the sink to avoid splattering all over the place... a lil thing I do when handling chx is wear disposable gloves to avoid getting 8nto any small cuts might have but mostly for easier and more sanitary clean up of not leaving any residue on skin and under nails, yes even washing there will still be particle left behind

[@nbiahabibah6264]

Voila! You Sir have mastered the art of having fun while cooking. Luv it!!! Thank you🌟🍽️🌟...

[@Meltiple]

Not the water dispenser! Haha you’re vids are awesome keep it up!!!

[@koolburn5218]

Quick tip for making your own pickle juice! I dont eat pickles and didnt want to get a big jar of it just to use the juice. Use this simple recipe below! -1 cup vinegar -1 cup water -1/2 tbsp salt -1 tbsp of sugar -bring to a boil in a pot and simmer on low heat for 5 minutes and let it cool.

[@FullCircleTravis]

Made these. Came out perfect. Thanks for the video.

[@PieckR]

Just ate but now hungy for some of that yumyum chicken.. greetings from the Netherlands!

[@dcontreras22]

That chicken looks amazing! I placed my order for your jerky 😀

[@ALRplus4]

Congrats on the 1M!!!! May there be many more!!!!

[@allieandbo]

You're the only one that I have to watch until the very last second so I can enjoy your close out...lol. I'm a corn flour guy when it comes to frying chicken. It tends to stay more golden when it comes out vs the pieces being darker. Props on the 325 temp though. Everybody thinks they need to fry at 350 and it's just not the case with chicken, especially if the pieces are bigger. But that brine....oh my. I will most definitely be trying that. And if you don't love Frank's, well, you deserve to be treated like the ice box...lol. Cheers!

[@chops5787]

Fantastico! Been waiting for an ingredient to put my fried chicken over the top and the Pickle Juice sounds amazing. Can't wait for your version of Hat Yai Fried Chicken. Scratchin' and peckin' ur way to the top Dude.

[@debravalliere4490]

Congratulations sonny. Love, love, love your videos. 🎊 🎊 🎊 you are the best!!!

[@ConstantCompanion]

Thank you for the chicken recipe. I old school Fry it in an electric skillet. This Would be great for picnics!

[@pacinowatkins4133]

He is absolutely correct. I've tried that yrs ago. The chicken was so much more crispy.

[@sillysausage72]

One of the few channels that get an automatic like! Definitely gotta try this chicken.

[@steveaustin1984]

I like the comb over.😀 Great content!

[@OffsetRookie]

Congrats on such a huge milestone!

[@shellbellexx3]

Your fried chicken brings all the kids to the yard ❤👏🏻🌟💯 Omg I so want fried chicken right now . 💯 delicious !! 🍗

[@Aboutthatimage]

Great video. Tried the marinade and it was 🔥

[@Blessed-Teddy]

This looks amazing!!🤩

[@dianamorgan6513]

You are not only interesting but majorly funny - love your videos!!! Don’t ever stop !

[@nitronamous]

You got the milli mill yo! So stoked for you Sonny, You are and always will be my favorite chef de youtube

[@matttig]

Love this guy ! Keep it coming 👍

[@klu570]

Tried it, liked it and was entertained while watching you, and subscribed. ThatdudeCanCook needs his own TV show and beats the snot out of anyone the cooking channel has.

[@barryfernandez1204]

I love your crazy, funny kitchen , cooking, eating, munching humor. Keep it going you are headed towards a massive syndicated mainstream TV channel for large sums. At least l think so.

[@pizzaishappiness7994]

Killer recipe. 😋 Judo chop right to the taste buds. 👍

[@darlatidwell6255]

I bet it was perfect ..but celery (in the marinade) added to a chicken dish is a match made in taste bud heaven. Sounds super crispy, good job chef! 👍💕

[@robertcarpenter1615]

i dont normally leave comments.. but when I do... this was very great.

[@deebo9893]

🔥recipe definitely need to try this --- gonna sub Louisiana for Franks tho! Letting the chicken chill for 30 mins or so after you dredge makes total sense appreciate the tip👍🏽

[@mhfarmgirl1969]

I'm sure you have heard you look and even sound like a famous actor! I won't say which one to see if I'm not the only one! Yummy food and I thoroughly enjoy watching you! Blessings!

[@maxst.germain8714]

Just in time for the weekend!

[@claybogle]

You sir, are the best of the cooking video creators. We'll done! Keep them coming.

[@choicecornelius]

that back you used for stock is the best part to fry

[@NitePixieDust]

I've watched quite a few cooks on KZbin but ThatGuyCanCook has such a upbeat, fun personality which I haven't seen before! ❤️

[@MrThetit]

If you like this guy check out Matty Matheson, he’s a lil all over the place but fun to watch and has a good personality as well. Then also check out Brad Leone, he also is great to watch. All of them are funny and seem like awesome people to have in a kitchen together.

[@NitePixieDust]

@@MrThetit I'll keep him in mind

[@suzannepoffel2160]

It's been awhile...I missed you! Yummy chicken way to fry. Thank you ♡

[@ismaelmedina8209]

love the beating you give that frkn fridge bro youre awesome!

[@jeffkrayniak6911]

You did a heck of a job on that chicken……. Great info on fried chix Thanks

[@jackiejanetm]

Love you! Congratulations on a million!

[@tropicalbreeze7508]

Dude I love your channel man. That fried chicken looked amazing. Your awesome! Take care till next time

[@J_LOVES_ME]

As I'm watching this I'm thinking, this is why I never make fried chicken. It's so much work, expensive, and you have to plan ahead a couple days. But then seeing it all done and soooo crispy I am reminded of why it's SO WORTH the effort! OMG!

[@denitipuric1130]

You deserve 1 million sonny! Keep up good work brother

[@Lokomotivo]

I like that you added an easy stock recipe instead of linking to it, make people actually doing it :)

[@shotsfired6976]

Dude, you inspired me to cook so many of your recipes. Keep doing what you're doing man!

[@thc_rizzle3886]

Damn dude! Doing this next weekend. Love your vids

[@diannebeard7216]

You’re the best Sonny. No doubt about it xxx