Oh, right.
Let me take a bite and show you what it looks like in.
Mm hmm.
Hello and welcome to In the Kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make homemade
crispy fried chicken.
Oh, yeah.
I love fried chicken.
I had requests to make some fried chicken, so here we go.
That's what we're going to do.
Really easy to do if I can do it.
You can do it.
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It will really help me out.
Let's get started.
All right.
I have about £3 worth of chicken here, and I am using a
mixture of drumsticks and thighs.
Bone in skins on.
Oh, yeah.
And now we want to take buttermilk.
It's about
two cups worth.
And let's get that chicken in that buttermilk.
And then I'm going to put my lid on.
Or do you like plastic wrap or something?
Want to pop this in the fridge?
And we're going to let it soak or marinate or brine for at
least 4 hours up till, like, 24 hours.
The longer you do it, the more flavor that would be put into
the chicken from the buttermilk.
If you're in a hurry, you can just let the chicken soak for
about 30 minutes and then just go from there.
It will still taste pretty good that way.
So about 30 minutes before you want to start frying
up your chicken.
Put your oil in a pot like a Dutch oven.
Or also you just use a skillet or a cast iron skillet,
something like that, and you want it to be a
couple inches deep.
If you're using a shallow skillet, you can do it
in about one inch deep oil as well.
Now, I put this on the stovetop and set the heat to medium.
And we want to keep this up to about 375 degrees because once
we put the chicken in, it's going to bring the oil
temp down to our ideal temp, which is between 300 and 325
degrees Fahrenheit, right around 160 Celsius.
And now, while the oil is heating up, let's create
our flour dredge.
I have three cups of flour here.
Two tablespoons of salt, about a half tablespoon
of garlic powder.
About a half tablespoon of paprika.
About a tablespoon and a half of ground pepper.
And if you want some heat, then you're going to add some
cayenne pepper, maybe about a half a tablespoon of cayenne
pepper to a tablespoon of cayenne pepper.
Also, you can add hot sauce to your buttermilk
and chicken beforehand.
Now with the whiskey, let's go ahead and whisk this up.
Not to be too crazy with it because we're going to take
that and put it in a Ziploc bag.
All right.
Cool.
Boom.
Set aside.
All right.
Now, what we want to do is we want to grab a piece
of chicken.
And you want to just kind of wiggle off some of that excess
buttermilk and then put it right into your bag
of flour mixture.
Okay.
And just take it and shake it.
Okay.
And then just kind of grab a piece, shake off the excess
and put it down on a silicone or a parchment paper lined
sheet pan or something like that.
All right.
So I have my pot over here on the stove, got my little candy
thermometer in there so I can get the oil to the right temp.
Now I'm using canola oil.
You can use vegetable oil, you could use peanut oil.
Lard is a good choice.
Anything that has a high heat content.
All right.
Our oil is heated up and now we're going to take our chicken
and put it in and then let it fall away from you.
And we don't want to crowd it too much.
So I'm going to put about
three drumsticks in there.
And maybe a fourth one.
And the drumsticks will take anywhere from 12 to 16
minutes or so.
We want the internal temperature to be at
least 165 degrees.
And if you see the oil is going below your temp, you can just
turn the heat up a little bit.
If the oil is too hot.
Just put in some extra oil to cool it down or turn
the heat down.
I do have an electric deep fryer, which is really
nice because it shows your temperature digitally and real
easily to keep it the right temp.
And if you are using just a skillet, then you are going
to want to come in and turn the chicken.
Occasionally to make sure each side gets equally cooked.
If you want an extra thick crust around the chicken and
what you'll do is after you dip it in the flour, then you'll go
in to make an egg wash with some egg and some water and
then dip it in there and then back into the flour one
on time.
So it's double coated.
Oh, all right.
Take a look.
These look great.
I'm going to take them out.
They were in for 12 minutes and put them on a wire rack.
Or you can put them on a plate with like paper towel.
Now, I want to show you the difference between a double
dredge and just a single dredge.
So I had I put a couple of eggs in there with some water,
about two tablespoons of water and two eggs, and then I'll
take my thigh here.
We'll go into the egg mixture.
Egg wash.
And then.
Not the access come off into our bag
and we'll get it in nice and coat it again.
And then back into our oil.
All right, all the chicken is done, and then you're just
going to let it sit and cool away because it's really hot to
eat into it.
These ones right here I a double dredge.
And these were this single dredge.
They look a little bit different.
Oh, right.
Let me take a bite and show you what it looks like in.
Mm hmm.
Perfectly done.
Nice and moist.
Oh, my goodness.
Yummy.
And there we have it.
Fried chicken.
Pretty easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me.
As always, if you have any questions,
comments or requests, put them down below and I'll get back to
you as soon as I can.
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my other videos.
Take care.
Time for me to dive into this.
So, yeah, we'll grab this one right here on the top.
Oh.
Hmm.