How to Fry Deep-Fried Chicken | Deep-Frying
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So this is me trying to be a Southern boy. I know I don't sound like it. Marinated two days, garlic and rosemary and buttermilk. It goes into the seasoned flour that I made earlier, and I really try and pack it in now. I don't — I want the flour to be there. I don't want like a half-baked job., and I'm going to make a big pile of chicken, because it's my favorite.
Again, I apologize to you Southern grandmothers, because I know your chicken is probably better than mine, but I do my best. Again, this is a MSG-free recipe. We're cooking this at a lesser temperature, because chicken cooks at 350, where everything else we do it 450. When it gets to be as nearly as brown as you want it, we''ll then transfer it onto a tray.
Put it through the oven, just to finish it off, because you don't want the outside too brown and the inside raw, because raw chicken is obviously not a good thing. All right, so we're using a smaller fryer this time, because it's a lower temperature. Really force that flour in and drop it in there. The secret is having a good crust on the outside.
You know that when you eat fried chicken that's the favorite bit, right? It's the skin and the crust. It's just — it's amazing. My biggest regret is that Britain didn't invent the fried chicken. We could claim it for ourselves then, but unfortunately, or fortunately for you guys. And we generally serve half at once. We don't serve it here.
When I serve it I generally serve half a chicken a person, a leg, a thigh and two pieces of breast. I serve it with mash potatoes and green beans and some gravy. It's my idea of heaven and that's the chicken frying. You see that nice crust on the outside. Okay, this isn't quite cooked yet. It's nice and brown on the outside. I'm going to put it in the oven at about 325-350, for about 15-20 minutes, just to cook it through. Then it will be perfect.
25 Responses to “How to Fry Deep-Fried Chicken | Deep-Frying”
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would have like to see it after it came out of the oven
this makes me hungry lol
should be letting the flour set for twenty min before putting in oil
IF YOU LOVE POPEYES THEN YOU WILL LIKE my chicken recipe which tastes
exactly like popeyes(spicy), the secret is to add dried habenero powder to
the SHIFTED flour, along with onion powder, garlic powder, paprika, black
pepper, and lawrys seasoning salt. Next soak them in a egg wash , then
rebatter them with fresh , UNSHIFTED flour, with nothing but black pepper
in it. Then Use peanut oil to fry it, you can thank me later
+james b
sifted? I think I translate it right.
Good
1:29 “The secret is having a good crust on the outside” lol that’s not a
secret that’s like about the most obvious thing about fried chicken.
Looks pretty good my friend. I’ve been in the south all my 54 years and
Fried Chicken is still royalty food! lol Love it!
idea not idear
Seriously how could anyone not like fried chicken I don’t get it
Why not just cook at at a lower temp to let the inside cook?
the inside still raw or bloody if the temperature high
HillaryClinton.com 2016
I don’t like fried food, but damn, some people can fry chicken!
End race-baiting. NOW. Racists.
oh dude… come on. don’t pack the flour on. it’ll burn and ruin your oil.
did you not see the (almost) finished product?
Pan fried chicken is the way we do it where I’m from in a cast iron
skillet.Yours looks good too.
What do you do with the oil when you’re done?
Use it for kerosene in your lantern !
when it cools you are suppose to drink it. duh?
What are you a mouse? Put it back in the battle when it cools.
Or you can just fry it in oven with buttered pan, without all these insane
amounts of oils and fats.
im so hungry.
Some of u people at the bottom r races not to be rude
Some of u people at the bottom are races