Thanks AFK Arena for sponsoring this video.
Oh yes I love me some fried chicken, but let's be honest not all fried chickens are good. Dang, dang!
Some are nice and crispy, others are wonderfully spicy and a few of them is just terrible. -That one
is caca. -So my goal today is to find out some of the secrets of crispy fried chicken and hopefully
by the end of this video we are all gonna know how to make perfect fried chicken. So let's do it!
These are all the cut of chickens I'm going to be using for today's video. Here we have two
young full chickens that are butchered. Here's a good advice if you want to save money, the best
way to do it is to butcher everything yourself. And if you've never done it I know it looks
intimidating but let me tell you something it is not complicated, it is pretty easy to do and do not
be afraid of it. The first thing I like to do is to start cutting up the drums, then I flip it on its
belly and work around the oyster which is the back part. You should feel almost no resistance then I
flip it back and remove the thigh and the leg. Now all there's left to do is to do the same exact thing
on the other side, and as you can see not a big deal. Just make sure you have a nice sharp knife.
Then I jump right into the breast. Start by making an incision in the middle and let the knife do
the work just like Gordon Ramsay tell us. Make sure you stay as close as possible to the bone.
And to remove the wings it is not a big deal, just find that little joint and remove it all out.
That's what we call an airline chicken, it's basically the breast and the wings together.
Now all you have to do is to do the same to the other side and separate
each one of them as you please and by the time you're done this is what they should look like.
That is a fully butchered chicken. Like I mentioned it is not a big deal and it's easy to do and don't
even think about throwing the carcass away because that we can use for stocks. But we're not going
to be doing that today as we're only going to be using nice large pieces for our deep fried chicken.
So the first thing I want to test is which brine is better only salt and pepper or the good old
buttermilk. So to find out which one is best we're going to put this to the test. I first started with
the salt brine and that's pretty straightforward just combine the salt and water together and make
sure everything is dissolved. Throw your chicken in there and let it brine for at least 2 hours in
your refrigerator. Now the next one is buttermilk, now if you've never heard about buttermilk I
totally understand especially if you live in other countries, but it is super simple and easy to make,
and here's how; start by adding a little bit of whole milk. As you can see the consistency is
nice and runny just like regular milk is, then you want to throw in three percent of white vinegar
and mix it well. As you can see as you're doing this you will immediately start to coagulate
and that is how you make buttermilk, and yes here in the U.S. you can find it in every supermarket.
To make it perfect the only thing left to do is to strain it. As you can see by the time I
was done you got buttermilk. Now a lot of people says that this is the best way to brine a chicken
and I have done quite a few and I actually enjoy it, but I never put them side by side
just like this, and hopefully we'll be able to determine which one is actually better.
So after letting them marinate for two hours on my refrigerator I took them out, fried them
up and it was ready to give it a try, and I know the perfect guy for it. -Cheers! I guess.
Fried chicken man! Can't go wrong with fried chicken. -Good you like it? -Yeap. All right now I go for
this one? -Time for the next one go for it. -All right let's go. All right, oh it's crunchy. Okay, Cheers.
Oh no!
That one is caca. It's juicier, it's more tender
and it's more juicy and I like it better bro. This one's better.
What the heck did you do Guga?
This is some good stuff. -There we go buttermilk is definitely the winner so moving forward I'll
be using buttermilk for every single one of them. The next one for us to determine which one is best
is either to use cornstarch or all-purpose flour or use both. And the whole idea about cornstarch
is that it makes your chicken way crispier, but hey we're gonna find out if that actually works.
So in the first bowl I threw in four tablespoons of all-purpose flour and in the middle one I only
threw in two. Then I grabbed the cornstarch and added two tablespoon in the middle one and of
course the last one I threw in four tablespoon of corn starch. To make things even for the flour
and the corn starch I only seasoned them with salt nothing else, so after adding a pinch of it
in each bowl it was time to dredge the chickens. And by the time I was done this is what they look
like. The very first one is a 100% corn starch, the one in the middle is 50/50 and the very last one
is only all-purpose flour. Now all there's left to is to fry them up. And as you guys already know cast
iron is one of the best things to use because it will always retain its heat. I set the oil
at 350 degrees fahrenheit and just in case you are wondering I'm using vegetable oil. The main
goal here is to have a nice crispy skin, so I kept flipping them to make sure everything was fully
cooked. I'm looking for 165 degrees fahrenheit internally and of course a nice golden crispy skin.
Once they were fully cooked this is what I got. I'm wondering if you can tell which one is which,
because to my eyes they all look quite similar except for one of them,and I'm talking about
this one because this one is the cornstarch. And trust me it is fully cooked, but hey let's try it
out and see which one is crispier. And the first one we're gonna go for is the all-purpose flour.
And as you can see it's nice and crispy, it's also juicy and as I take a bite, yeah that's
a good chicken. It's crispy, juicy, tender and some of the things that you definitely look for.
But now in comparison let's jump into the next one. Whoa! See if you can hear this. Much crispier!
I think the cornstarch actually did something. Check out this crust.
Wow this thing is crispy! And even though I don't have perfect audio because I didn't have my mic,
check out the actual audio.
Oh yeah it's almost like chicharrones. I would say that this is a nice improvement from the first one.
And of course it's perfectly cooked and if you ask me which one is better this one is
definitely winning. Now the very last one, oh boy! See if you can tell me if you can hear this.
Folks that's a rock. I mean it's almost impossible to cut, check it out. It came completely off by
itself. This is what we call way too crispy and just not a very good idea. Here's my recommendation
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hundred free summons. The next thing I want to try is the good old msg, to get a little bit more specific
we're talking about monosodium glutamate. And to use it pretty straightforward, just throw it a
little bit in the flour, deep fry it and let's see if there's really a lot of difference if
you add some and if you don't. Here's what my nephew had to say about it. -Just go for it huh.
This fried chicken man this I think this one's as good as the last one you gave me.
It's good. I like that crunch. -Second one. -Second one. Going for it. Oh I like this one more, actually.
This one I don't know the flavor kind of just is more powerful, it just it keeps going.
That one, yeah even when you swallow it stays in your mouth you feel this one
a little bit more. I like this one. -So it has more flavor. -More flavor on this. -There you go as we
all expected msg for the win. Now the very last thing I want to test out is to smoke it.
Can we make deep fried crispy chicken even better by smoking it? There's only one way to find out if
that's good or a bad thing. And at the same time to add even more flavor I'm going to
be adding some spices into my flour mix. Of course that's after adding 50% flour and 50%
corn starch. Remember exact amount and ingredients always in the description down below for you. So I
started with salt, followed by ginger, white pepper, garlic salt, black pepper, mustard powder, smoked
paprika, dry thyme, dry basil, oregano, celery salt and the good old msg. Now there's left to do is
to grind them well with my pestle and mortar and my spice mix is ready. This my friends is the good old
KFC secret recipe, and if you've never had it you definitely should. It is an iconic chicken fried
recipe that everyone loves. But now all there's left to do is to mix all of my dry ingredients
and you already know the rest of the process. The only difference is some of them I'll be smoking
it and we're going to find out if deep-fried smoked chicken is good or not. So let's do it!
All right everybody here we have our beautiful chickens. What do you think Angel?
-They look like the other ones that I ate today. -You've been eating a lot of chicken huh? -At
least this time you're here with me man. -There you go sounds good. Okay so we have actually
another experiment A and B find out which one is better. -Best for last? -Best for last always so
-Oh hi. -All right enough talking let's give this a try. We'll go for that one then the other one.
Ready? Cheers everybody. -Oh. -That's crunchy. -Crunchy and juicy. -You heard that crunch everybody? I hope
you came through the camera. -Pretty good. -That is a juicy, juicy chicken, very crunchy, crispy, very
very flavorful. -Yeah I agree with everything you just said 100%. -And I'll say one thing
chicken is always good fried. Right? Because if you like pan fry and stuff like that it's still okay
but when you deep fry everybody it's always better. Okay ready for the second one? -Let's go for it man.
-All right second one cheers everybody. -Oh. -Oh that's different oh that's way different.
-Smoked! -Yep!
Right away. Oh my god that is amazing everybody! -That's undeniable. -Wow! You can tell right away too
right? Smell it. You can smell. -Oh you just know as soon as you take the bite you taste it. -I think
i just might invented the best chicken in the world right here everybody. When you combine some deep
fried together with a smoke it is phenomenal. What do you think Angel? You tell me. -What do you say?
What do you say? This is the best one of the day. -That is the best one of the day. Wow!
The interesting thing is that as soon as you take a bite immediately you can tell this one is smoked
because you have that smokiness hit you right in the palate and also and also you can smell
that smoke. You know what I mean? -Yeah it's it you smell it and you taste it real quick. -Yeah.
-It's just all in your face boom. -Yeah and at the same time you can have that crispiness together
with the fried chicken it's like the best. -Is juicy, is, they're both juicy but it's like juicy it's
smoky what do you, what do you? What else you need? -It's like the best of both worlds right because we
love smoked chicken, we love deep fried chicken combine them both definitely the best chicken
I ever had right here. You? -It's undeniable bro! It's undeniable. It's like coming for you bro.
I hope you guys enjoyed this video. If you do enjoy it make sure you give it a thumbs up, if
you're not a subscriber be sure to subscribe for future videos. Remember if you are interested in
any of the equipment I use everything is always in the description down below. Thank you so much
for watching and we'll see you guys on the next one. Take care everybody bye-bye. We out!