Comfort Food | SOUTHERN FRIED CHICKEN | How To Feed a Loon

Comfort Food | SOUTHERN FRIED CHICKEN | How To Feed a Loon

[MUSIC] Hey, everybody.>>Hi, everybody.>>So welcome to How to Feed a Loon.>>[LAUGH]
>>I’m Kris
>>And I’m Wesley.>>The Chicken Loon.>>The chicken-eating Loon! [LAUGH]
>>That’s right. Folks, today is a really special
day because we are doing, it’s gotta be everyone’s favorite. Everyone’s childhood’s favorite.>>Yes. We are doing our incredible
southern fried chicken. My gosh, nothing.>>So good.
>>We never can get enough of this.>>And we’ve got our chicken gloves on.>>Chicken gloves. It’s like the chicken dance
with our chicken gloves.>>Chicken gloves.>>So anyway, let’s get into this
because it’s really quite a, people are a little nervous to do this. If you follow some techniques
that I’ve learned over the years. That have helped perfect me producing
really, really good chicken.>>Yeah, with me testing along the way.>>Yes, and you’ve always been right there
to tell me when it’s not quite there.>>[LAUGH] Yeah.
>>But anyway, of course we start off with chicken. So you want to get a whole
3-4 pound chicken. If you’re comfortable with
cutting up a chicken, go for it. Do it.>>Cut it, cut it up.>>You want to have this
cut into 10 pieces. Now, typically if you cut up a chicken,
you’re going to normally have eight. But the breasts-
>>[LAUGH]>>Are often, when you get these in the store or when you cut the-
>>They’re huge.>>They’re big, they’re-
>>So you just-
>>They’re not proportionate to the other pieces.>>Yeah.
>>So yeah, so I just get my nice chef’s knife or just get yourself a decent
sharp knife, very careful.>>Turn them over with the skin side down.>>Skin side down. And then just cut it
right down the middle. That bone is pretty soft so you can
just easily cut right through the bone.>>Cut right through it. Yeah.>>Then you got two really
nice pieces of chicken.>>Breasts.>>White meat.
>>Yes.>>But there is still a note,
this is the first note, that it is a larger piece of meat-
>>[LAUGH]>>As is the thigh. So you’re going to want to
cook these proportionately. Obviously they take a little longer to
cook than, say, the cute little wings.>>These little wings, yes, or the leg.>>So let’s review-
>>The leg.>>Let’s review what we’ve got here.>>[LAUGH]
>>So as we said, we’ve got the two breasts. We’ve got a couple of
cute little wings here. We have two thighs, and this particular chicken that-
>>[LAUGH]>>We came across had an extra thigh and only one leg.>>[LAUGH]
>>That’s a long story but the loon insisted that I make some fried
chicken a couple of nights ago and he loves the legs. And today as we’re getting prepped,
I’m like we only have one leg. So we’re doing an extra thigh and one leg.>>Yes.>>You can improvise.>>Hey, who cares?
>>That’s right, it’s all good, it’s all good. It’s all dark meat which we love.>>It’s chicken.>>All right, so
here’s what we’re going to do. I want you to just put this chicken-
>>Sure.>>Just put this chcken, we’re going to-
>>Throw it in my bowl here.>>Marinate, so we’re now obviously using
gloves is what we’re doing to keep our hands sanitary,
because there’s bacteria in all of them.>>So much!>>You don’t want to get sick-
>>No!>>And all that, so. So gloves will ensure safe measures. But if you don’t use gloves just keep
your hands washed, keep your tools clean, and you’ll be good. Now this is a seasoning. This is [COUGH] excuse me,
Chris’s Southern Chicken Fried I want to say chicken fried steak,
chicken fried chicken seasoning. And it’s just really easy,
consists of some salt and some pepper and a little bit of cayenne pepper and
some garlic powder.>>Yes way here so I see it. There we go.
>>Yeah, yeah, yeah. So and then we’re going to finish it off
with some of our favorite Louisiana hot sauce and Crystal’s hot sauce. Okay, so now what I want you to do is
you’re just going to sprinkle that all over that chicken.>>All right, let’s sprinkle.>>And this is really easy.>>That’s right,
open it to go in down there.>>Yeah, you can and
then what we’re going to do. Once you do that, you’re going to then
just toss it around with this hot sauce.>>I’m helping the tossing factor.>>You’re a toss helper.>>[LAUGH]
>>Yeah. And let me add this about, depending
this doesn’t impart a ton of heat, just adds a little flavor.>>That’s such a delicious flavor.>>Yeah, about six,
seven splashes of your favorite hot sauce. [CROSSTALK]
>>Work this all in. And don’t you keep this in the fridge for
like an hour or something?>>Yeah, so this is when you really are
starting to build the flavor of the meat. Some people will you hear,
some people of brining their chicken. That’s great, you can do that. It’s a salt solution that
brings moisture into the meat. Some people don’t think it’s that
effective, I do think it’s good.>>I do too.
>>But it takes hours and hours and hours. And this is really going to be-
>>Yeah, this needs to be ready for Sunday dinner.>>That’s right.>>[LAUGH]
>>And it’s Sunday morning.>>I know.>>So then what you’re going to do is
you’re going to cover this with some plastic wrap.>>Okay I’ll [CROSSTALK] take
these things off now, right?>>Yeah.
>>Know what I’m doing with my plastic around [CROSSTALK].
>>And then this is going to go in
the refrigerator for no less than an hour. Ideally, you’re going to let it
go overnight, up to 24 hours. Because the longer that
sits with those seasonings, those seasonings are going to
permeate that meat. And it’s going to be scrumptious.>>It’s going to be so good, you all.>>And then we’re going to come back and we’re going to do our most favorite thing
in the world and that’s the dredge.>>[LAUGH]
>>We’re going to dredge up some really good, good, delicious memories, okay?>>I can’t wait.>>So this is going to go in
the fridge for a minimum of an hour and then we’ll be back and
we’re going to get these things going.>>Yeah!>>[SOUND] Okay, so we’re back. So this has been going for
what, maybe two hours?>>Yes, longer than it should have.>>Well, overnight is even better,
but okay. Wow, okay, so we got delicious seasonings
that I’ve already placed in there.>>Yes.
>>So now what we’re going to do, we need to give it a bath, okay? And there’s nothing that chicken
likes more than a buttermilk bath.>>[LAUGH]
>>And like I said, I’ve done a lot of testing over the years,
and I have found that if you add a couple of eggs, just lightly beaten eggs,
into your mixture of buttermilk, it’s going to help make the skin-
>>Yes.>>Even more crunchy. Just more succulent and more delicious it’s really all about that
crunchy skin and a moist interior, right?>>All right.
>>Okay, so now what we do that’s good just now
we’re just going to pour this right over the chicken.>>Over the chicken.>>And it’s already been marinated in the
seasonings and the hot sauce so it doesn’t really need to marinate any longer we
just need to coat this and get it nice.>>What if I just go in
there with my gloves.>>You can that’s why
you’re wearing gloves.>>Yes. Getting dirty.>>We got our old chicken gloves on. [SOUND] So now just go ahead and
don’t be scared.>>Ooh yes. I’m getting it all up in there.>>This could take a while. But anyway.
>>No, it’s not.>>So now what we’re going to do. Let me tell you about this. I’ve got a flour mixture here. This is just three cups
of all purpose flour. I think there should be seasoning at every
layer of your southern fried chicken. So I’ve added just a little
more seasoning to this. I’ve added a tablespoon of garlic powder. Garlic powder just really
works well with fried chicken. And then a little more salt and
a little more pepper. You can get the complete
measurements on>>Yes. So now what we’re going to do-
>>Yeah, I think I got these good and coated.>>That looks good. That looks good, so
let’s go ahead and start. How do you want to?
>>Bring that over here and just dump it in there?>>No, we’re not going to just dump it. You need to, well,
how do you want to do this? Remember, we’ve done it so many times. You don’t want all of that. [LAUGH]
>>Right. I forget.
>>Yeah.>>So you don’t want just
dump all the liquid in there. [LAUGH]
>>No, then we’d have a lovely a gravy.>>Is that good?
>>Yeah, that’s good. So anyway, while he’s doing that, let me
tell you another really important trick. So over here on the skillet
I’ve got a nice or on the stove I’ve got a nice 12 inch. Cast iron skillet cast iron works great
it’s an investment that if you don’t have one it’s something
you’ll use all the time. Because it distributes that heat perfectly
in something like fried chicken tha’s really important. If you don’t have that you could of course
you can use a deep fryer you can use it’s a good sturdy skillet. But I have found my cast
iron skillet works perfect.>>Yes.>>Now the temperature, you’ve got oil,
I love to cook these [SOUND] okay.>>[LAUGH]
>>I like to cook these with lard. Now you maybe think, ew, lard, but lard actually has health benefits
beyond say shortening or oil.>>[LAUGH] And it tastes amazing.>>It does taste amazing,-
>>I’ll bring this to you.>>But
there’s a whole lot of research out there. Okay good, cool, thanks. So anyway so-
>>I’m dripping.>>If you can’t find lard if you
don’t have lard then go ahead and use just put those in there and.>>Yeah, we’re going to toss that.>>Okay.
>>[LAUGH]>>And then we will, but like I said short game works great nowadays
there’s no transfat it’s all good. So but get.>>I’m still careful
about this chicken thing.>>Yes, well it’s important so you’re going to want to
make sure you get your oil. We’re using lard or
shortening to 350 degrees fahrenheit. I use one of these little
thermometers back there ot’s called a candy thermometer. But it tells you exactly
when you’re at 350. Because you don’t want the oil,
if it’s too hot then it’s going to cook the chicken too quickly, and it’s going to
get it really burned on the outside or really dark and then not cook on
the inside, which is the worst. I think that’s everyone’s-
>>That’s the big thing.>>That’s the big downfall. That’s where people always have the
biggest challenge is getting it cooked so it’s not too dark and
looks cooked on the inside.>>But you have a little trick, don’t you?>>I have a lot of tricks. [LAUGH] But anyway, then what I was going to say before
we started talking about tricks was. If you don’t have it hot enough, then it
cooks too slowly, and it absorbs too much oil, and it becomes oily and gooey and
gross, and so we don’t want to do that. So anyway, so getting
the temperature is really important, the type of vessel that you use to
cook it in is really important. And then the other really important thing
that we’re going to show you in just a moment is don’t overcrowd the pan.>>Yes.
>>And like we said, different pieces are different sizes,
so they take a little longer. And then I do have one other final trick-
>>Yes->>That I’m going to tell you about after.>>That’s what I’m talking about!>>Yes, I know, I know.
Okay, so now we literally just dump this in the,
now we can do the old dump, and yeah, it’s not often you hear
me say that in the kitchen. But anyway, now I’m just going to use my
hands- And I’m just going to turn this around and just that’s going to start
to coat that chicken [CROSSTALK].>>Yes, get it all messy.>>Gets a little messy. I love this big, gigantic bowl. Get yourself a big bowl. If you have to, if you don’t have
one this big, go out and get one. [LAUGH]
>>Yeah. [LAUGH]>>No, you can do this in batches.
That’s the thing about fried chicken.
>>Batch.>>You do everything in batches
because you have to take your time. Even though it doesn’t take forever to
cook, you don’t want to speed the process. Because then you’re just going to not
have the kind of crispy delicious chicken that you want.>>That’s so good and crispy. I know.
>>Okay, so you see this is beautifully coated. If there’s lacking any,
just help it along.>>Yay.
>>But that’s literally all it takes.>>That’s great.>>Now I’m just going to make sure. Okay, the oil is almost there. I’m going to wait till
it’s right at 350 and then we’re going to put this chicken in.>>Good.
And I can clean this mess up.>>Clean this mess up, would you?>>[LAUGH]
>>Then we’ll give you some more tips once we’re back. Yay.
>>Yay.>>Okay, so the oil is a perfect-
>>The oil’s at.>>350 degrees, it’s ready to go.>>Yes.>>If you don’t have a thermometer,
don’t freak out, you can take a little bit of flour and
put it in there, just toss it in the oil. If it sizzles just nicely
then you should be good.>>Flour?>>Yeah.
>>I thought It was a piece of bread.>>You could do it with bread, but
flour also works with it well.>>Okay.>>Yeah.
>>Okay.>>So anyway, I’ve got this ready to go.>>Throw that in!>>This beautifully up, just as a, you
may see some people like to get a paper bag and shake it that way and some people
live by that, I’ve done that, that’s good.>>That’s fun.
>>Some people do the double dredge so you get a really thick, crunchy.>>Crust.
>>Super thick crust.>>Yeah.
>>That’s good too. But I think this yields the perfect crust.>>It’s so good, believe me.>>Okay, so
now we’re going to go over here. Remember what I said. Don’t crowd the pan.>>Don’t crowd the pan.>>Give me some room would you.>>Yeah, move over.>>Anyway, all right, so
we’re going to start. I do three pieces at a time. Pieces that are of similar in size. So since we’ve only got one leg,
we’re going to do one leg.>>My fault.>>Boy,
if you ever saw a chicken with crutches. Boy.
>>Yeah, that was a chicken.>>That was this guy and so anyway.>>[LAUGH] Come on.>>Okay, I’m sorry, so that was sad but now we’re just going to put this word
about the oil see there’s a lot of tips. Don’t put too much oil you want there to
be about an inch of oil in the pan and I’m going to do this right here.>>Nice.>>Because if you’ve got too thick of it,
it’s going to submerge it. And then when you flip it,
half of that’s already cooked, and then it’s not going to cook evenly.>>You overcook one side.>>Yeah, so
cooking evenly is very important.>>Yes, very. That looks great already.>>It does. You definitely don’t want to
get anymore crowded than this. I’d probably push.>>Yes, and you definitely don’t
want flow underneath there. Which she’s not today.>>Yeah,
she’s unbelievably sleeping somewhere.>>[LAUGH]
>>Anyway, so now the timing is really ideal. So okay, will you set that timer for
seven minutes. So about total time is about 15 minutes. It’s going to be more for
the larger pieces, like those breasts, we’re going to get closer to 20 minutes.>>Okay, we’re set.>>So he’s got the timer set for
seven minutes. We’re going to flip it at seven
minutes and it’s going to cook for another seven minutes. That should cook it perfectly.>>So
basically we have 14 minutes to heaven.>>14 to 15 minutes.>>Wasn’t there that closet contest?>>What?
>>Seven minutes in heaven, or something like that?>>No, you’re thinking of that Aggie song.>>[LAUGH]
>>But anyway. Anyway, I’m going to have to fix that. But what you want to watch is
when you put that chicken in, it’s going to reduce the oil temperature. So you’re going to have to
kind of do some adjusting, you’re going to want to crank
the heat up a little bit. Get it back up to 350. But you don’t want to go over 350
because then it will start to burn. And the other important thing is,
is to just keep an eye on it. So if it feels like,
it’s always a little different every time. If it feels like,
this is the perfect golden crust. I love it.>>I want to keep it that color.>>Then take it out. What I do 14 minutes is
usually just perfect, but you want to make sure
the inside is cooked right. So take one, take one of your
little instant read thermometers. It should register around 160.>>160
>>Because it will continue to cook. If it’s 140,
145 put it on a baking rack and put it in the oven at 300 degrees-
>>Just to keep it->>Fahrenheit and that’ll continue to cook it. You won’t overcook the skin and then you’ve got perfect-
>>Ohhh.>>Perfect, perfect, perfect.>>It’s amazing.>>It really is.>>Lovely!
Okay, so like I said, this is going to go for seven minutes and then-
>>We’re going to do another batch after you turn it over
>>And then we’re going to finish these
batches and then it’s time to dig in.>>Yeah, so when we come back
I’ll have chicken in front of me.>>[LAUGH]
>>Ladies and gentlemen
>>We take a deep [SOUND] [LAUGH].>>We have a per-
>>That’s gorgeous.>>Perfect plate of fried chicken.>>That is gorgeous.>>Everytime I make this, it takes me back to when my grandma,
both my grandmas used to make this, right? And they send us off-
>>[SOUND]>>On our last day of visiting, and
>>She packs fried chicken, there’d always be a tear in her eye. Gosh, it was so good and so perfect.>>That’s lovely. Here, give me this.>>Anyway, I know.>>I’m kidding.
[LAUGH]>>So anyway, just to recap. So these went for seven, seven and a half
minutes in the skillet, in the hot oil. A note on that,
remember when you’re cooking in a skillet, it’s going to be touching
the bottom of the skillet. So even though a cast iron skillet
is great at distributing that heat, there’s still going to be some hot spots. So it’s good to kind of move it around-
>>Move it around.>>Kick it around a little bit, because
then if it’s in a really hot spot, and if it’s sitting right there, it may
start to burn that bottom a little bit. Anyway, so I took it out. It was perfect, golden-
>>Yes.>>I wanted them,
I checked the temperature. I wanted to make sure it
was perfectly cooked. You gotta keep them warm anyway
because you’re doing these in batches.>>Right.
>>So I put them in the oven, set at 300 degrees. It’s going to cook a little bit more and
they should be absolutely perfect.>>Yes.
They are good. It’s a little hot so I might use my fork.>>I can’t believe you’re
only taking a wing.>>Well, I love my wings. Well, you’re on a wing and a prayer.>>Look at that. Look at how gorgeous that is.>>And see just the flour with
the buttermilk and the egg. It just makes it really crunchy.>>It’s super hot right now so
[CROSSTALK].>>Yeah, it is nice and piping hot.>>So I’m going to use my fork, people.>>Yeah.
>>Look at that. Oops.
[LAUGH] [SOUND]>>It’s always an adventure.>>Here. This one I’m going to do. I’m going to this little leg right here.>>Yeah, just bite into it. You gotta suffer a little to get to the.>>Is it everything and more?>>Yeah.
How I measure a good chicken?>>[LAUGH]
>>Is the skin. I love the skin. As you can tell.
>>Yeah, he’s always saying he gets to sit
there and eat a bucket of the skin.>>That is so good, Chris
>>It’s so good, and it’s flavorful and moist on the inside,
it’s perfect on the outside>>It’s hot, my fingers. My four fingers. Now that is 100% Loon approved!>>[LAUGH] I knew that would be the case. My gosh.
I’ve got to dig in.>>Use that fork.>>I will. Gimme that fork.>>[NOISE] It is so good!>>Look at that. It’s so beautiful-
>>It’s perfectly done, too.>>Thank you.>>You’re welcome.>>My goodness.>>Now, you can get this recipe and
many more on>>All right,
I’m going to do a taste test. Watch out.>>Yeah, yeah.>>Perfect, you guys.>>Isn’t it great?>>Go to social media. Like us.
Share us. Please do all of that.>>Yes.
>>Because it really means a lot. And make fried chicken.>>Yes.
It’s the best.>>I mean it’s so good. I love fried chicken.>>I could eat fried chicken
every day of the week.>>Don’t you?>>[LAUGH] Bye, everybody.>>Hey, everybody!>>Hey!
If you like what you saw, make sure you subscribe
to our YouTube channel.>>That’s right.
And to get more amazing recipes-
>>Yeah!>>Like this, just click right here.>>Click.
Subscribe. Click.
Subscribe.>>Do it all! Just click and subscribe.>>[LAUGH]


  1. Well, thanks again for another wonderful recipe guys!!! But honestly? I can't be happy until "the Loon" laughs! I always adore the way Chris waits for Wesleys' reaction to tasting the food and gives a positive reaction. What a sweet couple!!! Entertaining and enlightening! Can't wait for your next video!!!

  2. And darlings, NOT meaning to criticize, but to keep the chicken and yourselves sanitary, why wouldn't you wash the chicken in water with salt and vinegar, which kills the germs and bacteria???

  3. Great Video Gents! I was so glad to see the "Loon" have some "Skin" in the game! Can wait to give this a try. Cheers! poko

  4. I love fried chicken. Have been making it for years. I am trying your recipe just because you guys make me happy. 😁🥰

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