How To Make The Best Fried Chicken

Summary

This video provides a step-by-step guide to making perfectly crispy fried chicken at home. It begins with marinating the chicken in buttermilk and seasoning for tenderness and flavor, followed by creating a seasoned flour dredge for that signature crunch. The host demonstrates careful dredging techniques, emphasizing the creation of crispy, craggly bits, and shares tips for keeping hands clean while coating the chicken. The frying process is explained in detail, including oil temperature control and handling for optimal texture. Finally, the chicken is finished in the oven, sprinkled with salt, and paired with a favorite dipping sauce, resulting in golden, flavorful, restaurant-quality fried chicken.

Takeaways

• 😀 Marinate chicken in buttermilk with a pinch of salt for 2–6 hours to add flavor and tenderize the meat.
• 😀 Buttermilk’s acidity breaks down protein, making chicken more tender and flavorful.
• 😀 Prepare a dredge with all-purpose flour, cornstarch, baking powder, paprika, dry mustard, chicken bouillon, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika.
• 😀 Use one hand for wet ingredients and the other for dry ingredients to avoid messy hands during dredging.
• 😀 Create crispy 'craggly bits' by mixing small amounts of wet mixture into the flour before coating chicken.
• 😀 Press and squeeze the flour onto the chicken to ensure the coating sticks and produces a crunchy texture.
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• 😀 Fry chicken in batches using a neutral high smoke point oil like peanut oil, maintaining careful temperature control.
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• 😀 Handle chicken gently while frying to preserve crispy bits and ensure even browning.
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• 😀 After frying, place chicken on a towel-lined baking sheet and lightly salt immediately to enhance flavor.
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• 😀 Finish cooking in the oven to ensure chicken is fully cooked while retaining crispiness.
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• 😀 Serve fried chicken fresh with optional dipping sauces, such as a combination of ranch and blue cheese.

Q & A

Why is buttermilk used to marinate the chicken?

Buttermilk is acidic, which not only adds flavor but also helps break down the proteins in the chicken, making it more tender.

How long should the chicken marinate in buttermilk?

The chicken should be marinated in the fridge for anywhere between 2 to 6 hours.

What ingredients are added to the flour dredge for extra flavor?

The flour dredge includes cornstarch, baking powder, paprika, dry mustard, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika.

What is the purpose of creating craggly bits during dredging?

Craggly bits form little crispy pieces on the chicken during frying, giving it extra texture and crunch.

Why does the chef use one hand for wet ingredients and the other for dry ingredients?

Using one hand for wet and one for dry keeps the dredging process clean and prevents the hands from becoming too messy with flour and buttermilk.

What is the proper technique for coating the chicken with flour?

The chicken should be dipped into the wet dredge, then into the dry flour, pressing, squeezing, and mixing with hands to ensure all parts are coated and craggly bits form.

Why does the chef fry chicken pieces in groups rather than all at once?

Frying in groups ensures the oil temperature remains stable and each piece cooks evenly without overcrowding the pot.

Why does the chicken finish cooking in the oven after frying?

Finishing the chicken in the oven ensures it is fully cooked inside while maintaining its crispy exterior.

What type of oil is recommended for frying chicken, and why?

A neutral oil with a high smoke point is recommended; the chef uses peanut oil for its flavor and ability to handle high frying temperatures.

When should salt be added to the fried chicken?

Salt should be added immediately after frying while the chicken is still hot so it adheres better and enhances flavor.

What is the advantage of pressing and squeezing the flour onto the chicken?

Pressing and squeezing ensures the flour sticks well, creates more craggly bits, and results in a crispier texture after frying.

Can the spice mix in the dredge be customized?

Yes, you can use any spices and seasonings you prefer to adjust the flavor of the fried chicken.