- Hey, I'm John Kanell.
Today on "Preppy Kitchen,"
we're making crisp,
tender and flavorful fried chicken,
so let's get started.
First off,
we're brining our chicken
in a combination of buttermilk,
hot sauce and salt.
The acid in the buttermilk will make you have, ah.
The acid in the buttermilk gives you a tender,
amazing and just delicious chicken.
So one quart of buttermilk.
One quart of buttermilk,
a tablespoon of salt,
and optional but you have to have it,
is at least three tablespoons of hot sauce.
In you go.
Gonna give that a nice stir just
to bring it together.
It's gonna look really pink and weird,
but you're not gonna see that.
And by the way,
if you're like anti-spice,
this isn't even spicy.
Like Brian eats it and he.
Well, he doesn't know there's hot sauce in there,
but he'll eat this all day long,
and not even think it's spicy.
It's delicious, okay.
Now we're gonna add our chicken pieces
in here and it's totally up to you.
It should be like bone in skin on.
I have a lot of drums because those are my favorite parts.
You can let me know in the comments
what your favorite piece of fried chicken is.
I have a couple of breasts in here just
for Brian and then a thigh or two.
And I think I'm gonna fit this all in here.
And if it doesn't fit,
we're gonna make it.
There we go.
So just make sure it's nice and submerged,
just like that. (magical music)
We're gonna let this marinate
for at least at least 30 minutes,
but overnight will give you the most amazing chicken.
So this could be like your day one step,
pull it out the next day and get to frying.
Here we go.
My chicken's marinated,
I added about three inches
of oil into a big pot and it has
a candy thermometer.
So I know exactly when it'll get to 350, right,
350 to 360,
360 argh.
(beeping)
My chicken is brinned.
I added about three inches of oil into a big pot,
and I'm waiting for it to get to 360.
It's on medium high heat.
And in the meantime,
we're gonna make our really easy,
but delicious dredge.
Starting with three cups or 360 grams
of all purpose flour.
Normally I'd use a scale,
but for the dredge,
it's not that kind of recipe.
Three cups,
half a cup of cornstarch.
Ah.
Let me know in the comments,
if cornstarch gives you the heebie-jeebies,
oh my gosh.
It's like so horrible to me.
I love what it does in recipes,
but touching it,
like sends shivers up my spine.
One tablespoon of onion powder.
This will give us a lot of flavor,
a whole tablespoon of salt.
In you go.
a teaspoon of cayenne,
optional,
but you know gotta do it.
(upbeat music)
And then where's that big copper pepper grinder.
- [Man] Right here.
- And about two teaspoons of black pepper.
Um, all right.
We're gonna give this a quick whisk
to bring it together.
Now for the dredging,
just lift your chicken off.
I'm gonna try and do this with tongs,
but you know the best way is with your fingers.
So bear with me,
shake off the excess and now we're going
to toss this in the dredge,
and this is our first dredge.
If you've fried chicken before,
you know you need a double dredge,
you know it.
And then just lay the pieces out
on this wire rack to hang out while we dredge the rest.
Hopefully, by the time we're done dredging,
we're at 360.
Keep an eye on your oil.
It's shake and bake and I helped.
(man laughing)
You're too young for that commercial.
It's a little kid like,
"Look, ma, it's shake and bake and I helped."
There are so many good eighties commercials you missed
out on it.
It's really like a lost moment.
So, the breast meat is huge.
It's gonna take longer to deep fry.
I'm just warning you ahead of time.
It's the other reason I really love drumsticks
because they're pretty quick
and they have all that flavorful meat.
Switched to a fork because these giant pieces
and the tongs just weren't playing well together.
And I love the loose pieces of skin
that I get like ultra crispy and deep fried on this.
That's my favorite.
(laughing)
It'll look better once it's fried.
I promise .
I love deep fried everything,
but I've been having a lot
of fun behind the scenes using my air fryer
to make like air fryer chicken tenders and nuggets.
So let me know if you want a video for that.
Because at first I thought,
oh, like, I was like,
this is so gross,
but then I got the recipe, right.
And it was so good.
All right,
now we're ready to deep fry
and we're gonna take this close
to the stove
along with your dredge.
Oh, it's perfect.
It's at 360 let's go.
Once that oil is nice and hot,
we're gonna redredge each piece of chicken.
Just get it super coated in that flour mixture.
So it has that crisp,
amazing texture.
Each piece of chicken will fry
for a different amount of time.
Wings only need seven minutes.
Drumsticks we'll need about 12
and then thighs and breasts are gonna be 15 plus.
Keep an eye on your thermometer
because as you add chicken,
the oil will drop significantly in temperature.
So increase is necessary,
but then decrease.
You want it to be hovering around 360 the whole time.
The best way to know
if they're done is to use a thermometer
and just check the internal meat temperature.
It should be 165.
(upbeat music)
Once each piece is cooked through and golden brown,
you're gonnao place these to rest
on a wire rack over a baking sheet.
You can use some paper towels
or even cut up brown paper bags
just to sop up some of that extra oil.
When I'm enjoying this fried chicken,
I will just have a big plate full
of those drumsticks,
couple of homemade biscuits
and some delicious slaw,
like the perfect combination. Let me know in the comments
what you'd like eating this with.
Crisp and crunchy,
I love the beautiful golden texture on the outside.
If you like this recipe,
check out my chicken playlist.
(teeth crunching)
That is some delicious chicken.
I hope you get a chance
to make this recipe and I'll see you in the next video.
(upbeat music)