A lot of people brine simply with salt and water. For fried chicken, I use buttermilk and some salt. Let it go overnight at least! Add seasonings here if you'd like. Then I use the traditional method - flour, then egg-wash, then into panko. I usually add my spice mixture to the flour - but some in the brine. I never deep-fry, I pan fry...it's cheaper and works great. Get 'em golden brown, toss them in the oven at 400 or so on a rack until fully cooked...perfection without a deep fryer.
The most important part of fried chicken is the chicken. Try to find a barn yard chicken or free range chicken. In the 1960s we would go to my grandmother's house my mother would kill chicken and make best fried chicken ever.
Looks interesting. But I have been cooking for over 30 years and have held every position in a professional kitchen. I love how u brine it also I have noticed if u put a little hot sauce in with the brine trust me. The other suggestion is besides bacon u should not drain fried foods on paper towels, they absorb steam and oil BUT makes the food soggy. Line a cookie sheet with a cake rack or so and let fried foods drain like that. But looks good
Here's something odd...some of the best fried chicken I've has in years comes from a gas station in N. CA. Yep, a "run of the mill" gas station. I hate telling people about it because by noon he's usually out. But this guy, Apu, Habib...whatever is middle eastern and that guy knows how to do it up right! Sometimes reality is stranger than fiction. Great stuff and a really nice guy.
Brining is half the battle. It makes a difference. So does soaking your drained chicken in sour cream or buttermilk for a few hrs. I love the garlic, onion and pepper idea for added flavor. I will try that.If you don't have buttermilk you can always sour a cup of reg milk with a T. of white vinegar or lemon juice. These extra steps are easy but takes time in the fridge. However it will make such a difference in the final product its worth it. Love you videos. Kudos. :o)
@Tonithenightowl Thank you for your suggestions. They are all good. In all my videos, I try to encourage creativity in cooking, and, good constructive comments add to all our experiences.
i would use something other than corn oil. Most corn, soy and canola is GMO. I know coconut is a little pricey but imo for the few times a year i deep fry it's well worth it. I am thinking of buying a 50 # block of butter and making Ghee then use it to deep fry.
Hello my friend..Has been a while..I have a suggestion ;next time add 2-3 tbl spoons of corn starch to the flour for the batter..it makes coating much fluffier; I also prefer to use peanut oil for frying;since it can fry at a higher temp~320-350 DEG...food does not absorb much oil..Much healthier also..thank you for taking the time to post..ignore the haters
@LittleMissBuzzkill I like your sense of humor! In that vane; get some fresh chicken, wash with lemon juice, damp dry and add salt and pepper and other seasoning to taste. Then deep fry. when the pieces float to the top, they are done! It wont have a coating but it will be good! How's that? :)
Hey Microdac, good video. You do good work and I'm sure your food is good. Thumbs up! However, I wanted to make a quick comment. When cooking Soul Food, 'Authentic Fried Chicken' is never battered. Sometimes latent techniques fit like a new pair of shoes, They hurt your feet! Somehow that old pair, as old as they may look, are the most comfortable pair of shoes you've ever worn. The same is true with Soul Food!
@thesoulfoodchef Thanks for the insight. I must find a really good (meaning authentic) fried chicken recipe cooked Soul Food style. I would enjoy making that video. Send me your recipe: send to microdac@aol.com Subject: recipe. Thanks.
NO WAY Jose! In nature, there is no such thing as corn oil; it's just juice, guy! Manteca solo! Never had corn oil in antiquity! Always had manteca! Brine is a long waste of time; just season flour; season flesh; coat and fry!
@robocong7420 Yes I do. I love cooking with coconut oil. When very hot oil is needed, I will use Peanut oil. As a rule, however, for everyday cooking I will use what is in the cupboard.
@robocong7420 I think so. Besides, coconut oil is good for you right out of the bottle. Google the health benefits of coconut oil. Thank you very much for your interest. Much appreciated.
I'm limited by 500 chars. Onions, Garlic, and thyme blend at first. But the video was Red peppers, onion, and half a clove of garlic. Brine is 4 tbsps salt, 1 tbsp lemon juice, with onions/garlic/thyme. Batter is after brine/marinade, made from flour, buttermilk, 3 tbsps onion-garlic mix. Egg should be immulsifier with buttermilk and flour for batter, missed that part of it. I'd really like to make it, but I'm having problems following what is needed, when, and where.
How come that oil doesn't pop out like mine. is that water. lol help me how to not make the oil pop out. it's too dangerous to cook plus all oil gets on the floor.
damn looks good imma try to make it btw no matter wat tha comment is even if its rude or insulting or juss curses u wouldent eirese that wow ur a very nicew person i would probably eirse that
It is a three step process: Soaking the chicken in a brine (Seasoned salt water), Then step #2 making a batter of flour and buttermilk, then the 3rd step is to flour the chicken after it has been in the batter. Enjoy! Enjoy!!
A lot of people brine simply with salt and water. For fried chicken, I use buttermilk and some salt. Let it go overnight at least! Add seasonings here if you'd like. Then I use the traditional method - flour, then egg-wash, then into panko. I usually add my spice mixture to the flour - but some in the brine. I never deep-fry, I pan fry...it's cheaper and works great. Get 'em golden brown, toss them in the oven at 400 or so on a rack until fully cooked...perfection without a deep fryer.
DickLodge68 1 day ago
The most important part of fried chicken is the chicken. Try to find a barn yard chicken or free range chicken. In the 1960s we would go to my grandmother's house my mother would kill chicken and make best fried chicken ever.
wavygr 2 days ago
@wavygr I have done some videos pushing the value of one's local farmer. It ids important to support your local farms.
microdac 1 day ago
Great Videos Thats chicken turned out so good cant wait to try this
NikkayDTWnigga 2 days ago
I make great fried chicken, but I've got to tell you - going to have to try this recipe! :)))
TwoOldCrabs 1 week ago
Thanks, great video. I really enjoyed it :)
watsupstartaketwo 2 weeks ago
Looks interesting. But I have been cooking for over 30 years and have held every position in a professional kitchen. I love how u brine it also I have noticed if u put a little hot sauce in with the brine trust me. The other suggestion is besides bacon u should not drain fried foods on paper towels, they absorb steam and oil BUT makes the food soggy. Line a cookie sheet with a cake rack or so and let fried foods drain like that. But looks good
epi2me 3 weeks ago
@epi2me I really like your comments. Thank you very much!
microdac 3 weeks ago
Here's something odd...some of the best fried chicken I've has in years comes from a gas station in N. CA. Yep, a "run of the mill" gas station. I hate telling people about it because by noon he's usually out. But this guy, Apu, Habib...whatever is middle eastern and that guy knows how to do it up right! Sometimes reality is stranger than fiction. Great stuff and a really nice guy.
DickLodge68 4 weeks ago
Brining is half the battle. It makes a difference. So does soaking your drained chicken in sour cream or buttermilk for a few hrs. I love the garlic, onion and pepper idea for added flavor. I will try that.If you don't have buttermilk you can always sour a cup of reg milk with a T. of white vinegar or lemon juice. These extra steps are easy but takes time in the fridge. However it will make such a difference in the final product its worth it. Love you videos. Kudos. :o)
Tonithenightowl 1 month ago
@Tonithenightowl Thank you for your suggestions. They are all good. In all my videos, I try to encourage creativity in cooking, and, good constructive comments add to all our experiences.
microdac 1 month ago
@microdac Well you are informative, easy listening, and there is hippy written all over you. wink wink
Tonithenightowl 1 month ago
i would use something other than corn oil. Most corn, soy and canola is GMO. I know coconut is a little pricey but imo for the few times a year i deep fry it's well worth it. I am thinking of buying a 50 # block of butter and making Ghee then use it to deep fry.
cdimmm 1 month ago
@cdimmm I agree with you about coconut oil. Tell me more about your ghee idea!
microdac 1 month ago
Hello my friend..Has been a while..I have a suggestion ;next time add 2-3 tbl spoons of corn starch to the flour for the batter..it makes coating much fluffier; I also prefer to use peanut oil for frying;since it can fry at a higher temp~320-350 DEG...food does not absorb much oil..Much healthier also..thank you for taking the time to post..ignore the haters
copperlocks1 1 month ago
@copperlocks1 Good to hear from you! I love all your suggestions.
microdac 1 month ago
I'm out of creativity, what do I do?
LittleMissBuzzkill 1 month ago 2
@LittleMissBuzzkill I like your sense of humor! In that vane; get some fresh chicken, wash with lemon juice, damp dry and add salt and pepper and other seasoning to taste. Then deep fry. when the pieces float to the top, they are done! It wont have a coating but it will be good! How's that? :)
microdac 1 month ago
Hey Microdac, good video. You do good work and I'm sure your food is good. Thumbs up! However, I wanted to make a quick comment. When cooking Soul Food, 'Authentic Fried Chicken' is never battered. Sometimes latent techniques fit like a new pair of shoes, They hurt your feet! Somehow that old pair, as old as they may look, are the most comfortable pair of shoes you've ever worn. The same is true with Soul Food!
thesoulfoodchef 1 month ago
@thesoulfoodchef Thanks for the insight. I must find a really good (meaning authentic) fried chicken recipe cooked Soul Food style. I would enjoy making that video. Send me your recipe: send to microdac@aol.com Subject: recipe. Thanks.
microdac 1 month ago
Sorry but Southern fried is the only fried chicken worth eating ;)
TexianPride 1 month ago
I want to have dinner at your house.
marshalljimduncan 2 months ago
Looks great. Will give your recipe a try next camp trip.
frejoliejo 2 months ago
NO WAY Jose! In nature, there is no such thing as corn oil; it's just juice, guy! Manteca solo! Never had corn oil in antiquity! Always had manteca! Brine is a long waste of time; just season flour; season flesh; coat and fry!
gallant1able 2 months ago
are you some sort of sociopath
videofreakmanic123 2 months ago
wow this chicken looks soooo good!!!! wish i could cook some....
buckeyefan966 3 months ago
microdac do you have a preference for the type of frying oil - peanut, vegetable, lard, etc.
robocong7420 3 months ago
@robocong7420 Yes I do. I love cooking with coconut oil. When very hot oil is needed, I will use Peanut oil. As a rule, however, for everyday cooking I will use what is in the cupboard.
microdac 3 months ago
@microdac
i assume coconut oil has the best flavor?
robocong7420 3 months ago
@robocong7420 I think so. Besides, coconut oil is good for you right out of the bottle. Google the health benefits of coconut oil. Thank you very much for your interest. Much appreciated.
microdac 3 months ago
I'm limited by 500 chars. Onions, Garlic, and thyme blend at first. But the video was Red peppers, onion, and half a clove of garlic. Brine is 4 tbsps salt, 1 tbsp lemon juice, with onions/garlic/thyme. Batter is after brine/marinade, made from flour, buttermilk, 3 tbsps onion-garlic mix. Egg should be immulsifier with buttermilk and flour for batter, missed that part of it. I'd really like to make it, but I'm having problems following what is needed, when, and where.
generalxanos 4 months ago
thank you sir, i made this and it was very delicious :)
danaboy12345 4 months ago
Should of said chicken tenders
cudkm3pen 5 months ago
This has been flagged as spam show
@cudkm3pen he just did not want the bones in it.
jetit 4 months ago
secret mixture ur ass!!
dgkolday 5 months ago
THANK YOU!!!! IT SOUNDS REALLY GOOD. GOING TO TRY IT SOON!!!
AU17724 5 months ago
Cheers Microdac, this looks brilliant! Going to give your recipe a shot next time I cook up some fried chicken
h4b1t 5 months ago
please tell us about the red stuff
used in mixture
thanks
parvinder100 5 months ago
@parvinder100 It is Red Bell Pepper. Thanks for asking.
microdac 5 months ago
MMMMMMMMMMM!!! LOOKS VERY GOOD!! I AM GOING TO GIVE IT A SHOT!!! THANKS!!
7gfur 5 months ago
I just made these and they taste amazing!
Nedjiie 9 months ago
i just made this and its awsome,best fried chicken i ever tasted,thanks alot for this :))
zubovici47 11 months ago
@zubovici47 ... and you controlled it all. You know what's inside the chicken. Thanks.
microdac 11 months ago 3
I just made this and...holyshit! Best fried chickin!!!
MrSinisterc 1 year ago
@MrSinisterc Wow! You made my day! Thanks.
microdac 1 year ago
Mouth-Watering
AliiBaba101 1 year ago
How come that oil doesn't pop out like mine. is that water. lol help me how to not make the oil pop out. it's too dangerous to cook plus all oil gets on the floor.
Pieceofshota 1 year ago
@Pieceofshota Water is NOT good when frying. I place the chicken in the basket and then lower it into the hot oil. Does that help?
microdac 1 year ago
damn looks good imma try to make it btw no matter wat tha comment is even if its rude or insulting or juss curses u wouldent eirese that wow ur a very nicew person i would probably eirse that
amandavanwhore123 2 years ago
wow thankyou this was good my mom enjoyed it very much
sonicxxxx 2 years ago
It is a three step process: Soaking the chicken in a brine (Seasoned salt water), Then step #2 making a batter of flour and buttermilk, then the 3rd step is to flour the chicken after it has been in the batter. Enjoy! Enjoy!!
microdac 2 years ago
Yummy!!! I have never used a buttermilk brine. I will try that. It looks so crunchy and moist. Thanks for sharing.
mpenny226 2 years ago