2 Secret Ingredients for Epic Fried Chicken Revealed

Video Description

2 Secret Ingredients for Epic Fried Chicken Revealed — that’s the promise, and this video delivers. Everybody claims to have the best fried chicken, but this method shows you how to cook fried chicken that stays crispy, juicy, and unforgettable. If you’ve been searching how to fry chicken or how to make the best fried chicken ever, you’re in the right place. Sit back, turn the volume up, and enjoy the crunch. #FriedChicken #CrispyChicken #BestFriedChicken #SouthernFriedChicken #HowToFryChicken #HowToCookChicken #ChickenRecipes #CrispyFood #HomeCooking #Foodie #ComfortFood #SoulFood #YESChef #BigChefDro #YESChefCreates #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook Fried Chicken Ingredients 8–10 bone-in chicken pieces cleaned, trimmed of excess fat, and slit in thick parts 2 tablespoons Morton’s coarse kosher salt for dry brine 1 cup cornstarch for first dusting 2 cups low-fat buttermilk 2 large eggs 1/4 cup Louisiana hot sauce 1 teaspoon smoked paprika 1 teaspoon Kinder Woodfire Garlic seasoning 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 1/4 cup water to thin mixture 2 cups ice cubes 2 cups all-purpose flour 2 cups rice flour 1/2 cup cornstarch 2 teaspoons kosher salt 1 teaspoon granulated onion 1 teaspoon granulated garlic 1 teaspoon black pepper 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried parsley 1 quart canola oil half used, half new 1/2 quart lard 1/2 quart butter-flavored Crisco shortening Instructions Clean and trim the chicken pieces, then cut shallow slits into the thickest parts so the heat can get in and keep the exterior from over-browning. Season both sides with Morton’s coarse kosher salt, set on a rack over a sheet pan, and refrigerate uncovered for 24 hours to dry brine. Whisk low-fat buttermilk with eggs, hot sauce, smoked paprika, Kinder Woodfire Garlic, granulated garlic, granulated onion, and black pepper. Add water to thin and stir in ice cubes, then refrigerate to keep the buttermilk icy cold. Preheat the electric fryer to 350°F with a blend of canola oil, lard, and butter-flavored Crisco. Use half reused canola oil and half new oil for balance. Dust chicken pieces in plain cornstarch, shaking off excess, and set back on the rack. Dip into the icy cold buttermilk, let drip, then coat thoroughly in the flour dredge. For the dredge, mix all-purpose flour, rice flour, cornstarch, kosher salt, granulated onion, granulated garlic, black pepper, dried basil, dried thyme, dried oregano, and dried parsley until fully combined. Press the chicken into the dredge so the coating adheres, making sure flour works into the slits and under the skin. Shake off excess and rest on a rack 10–15 minutes. Fry chicken in batches until golden brown and crisp, about 12–15 minutes depending on size, or until the thickest part reaches 165°F. Drain on a rack and rest 5 minutes before serving. Cjbeards - Fire And Thunder" is under a Creative Commons (BY 3.0) license: https://creativecommons.org/licenses/... / @cjbeardsofficial Music powered by BreakingCopyright: Free Epic Music (No Copyright) "Fire And... Donate to the Channel Cash App $YESChefDro Venmo @BigChefDro PayPal @BigChefDro Zelle [email protected] Follow me on Social Media Patreon: https://www.patreon.com/YESChefCreates Instagram: https://www.instagram.com/yeschefcreates Twitter: https://twitter.com/CreatesYes Facebook: https://www.facebook.com/yeschefcreates Facebook (PERSONAL): https://www.facebook.com/richardbig.drosmith Want me to Cater your Event? Want to Book me for an Engagement? Want to hire me as a Consultant for your Restaurant? YES Chef! Creates, LLC P.O. Box150893 Cape Coral, Fl. 33905-0893 Website: www.yeschefcreates.net Email: [email protected]