How to Fry Deep-Fried Chicken | Deep-Frying

How to Fry Deep-Fried Chicken | Deep-Frying

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.


  1. Who knew British dudes loved fried chicken? Wonder if they fancy grape drank w a side watermelon slices? Embrace your inner Paula Deen!

  2. that is because the black already know how to cook and don't need to watch this video. It come in their blood

  3. wow his chicken came out of the fryer looking absolutely perfect.. but the thing i want to know. is this.. is using buttermilk to marinate better or is just using plain chicken into flour with spices better? and by better i mean what tastes better? im sure KFC doesnt use buttermilk to marinate.

  4. 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.

  5. 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

  6. 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!

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