>> Hilah: Hey dudes!
I am Hilah, and welcome to Hilah Cooking.
Today I am gonna show you how to make beautifully crispy fried chicken with a special secret
spice blend, wink, wink, it’s not the Colonel’s but, once you try this I think you will never
want it any other way unless you’re my dad because he just loves Churches for some [bleep]
reason.
[MUSIC]
[How To Make Fried Chicken]
>> Hilah: Right, so the first thing you need to do is get some chicken.
This is a whole chicken that I cut up into ten pieces, so you know, two wings, two legs,
whatever, and then I cut each breast into halves, and then I just rubbed it with some
split paprika, salt and pepper, and I’ll put you know, all those measurements down
in the recipe, and okay, excellent, and now for our little, our wet ingredients here.
I’ve got in this bowl some plain yogurt, and I’m gonna add an egg, and I’m gonna
add some water to this, so I’ll, I am using the yogurt and water instead of buttermilk
because I don’t really have buttermilk on hand, but I typically have yogurt, and sometimes
I have water, so it works out pretty well, and I am gonna put just a little bit of tobacco
in here too because you know, you know why, and then this, the dry mixture is just flour
with some cornstarch and some cayenne pepper and salt and pepper, pretty simple.
Decide that one hand is going to be your wet hand, and one hand is going to be your dry
hand and then you won’t end up making up such a huge like paper machete project out
of your entire body, so cool.
All right, wet hand.
[pause] And the chicken is at room temperature.
I’ve had it sitting out for 30 minutes or so.
[pause] And I will just go ahead and do this with all my little chicken pieces, and I got
my oil hot to about 350, and I’m just gonna start putting my chicken in, and I probably
can fit like half of this at a time, and maybe like half inch to three quarter inch of oil
here, and for everything but wings, we are going to cook about 12 minutes, like 6 minutes
per side, and then the wings will just go about 10 minutes, so we’ll just start frying,
and make sure your shit dunn’t overflow here.
Okay.
Turn these over gently.
Wow!
It’s a good idea to wear shoes when we deep fry things.
Take it from me.
Someone is not wearing shoes right now.
Okay, another six minutes or so.
All right.
These are done.
Now, they are so mother-lovin’ hot, and you are gonna let ‘em rest for at least
10 minutes on a rack here if we try to bite into it, or else your mouth with just fill
with boiling oil, and I think that’s how they use to kill people back in the Viking
days, so then while those cool off, we’ll just cook our next batch.
Duderinos, look at all this beautiful chicken.
All right.
I am gonna eat a little cool piece.
Now, some people like to put gravy on their chicken or honey, but I like a little bit
of pepper vinegar.
I’ve got some homemade ghost pepper vinegar.
Let’s see about this.
Mmmmmmm.
Dude.
That’s delicious.
This is amazing.
I love this crust, and it’s smoked paprika and black pepper and cayenne pepper.
It’s just like perfectly, perfectly seasoned if I do say so myself, so this is great.
If you want to eat it hot like I’m doing right now, it’s really excellente, but if
you want to let it cool at room temperature on the rack, and then put it in the fridge
overnight, it’s also great cold the next day to take on picnics, or tailgating, or
like, you know, hiking up Mt.
Everest or wherever the hell you are going on a Saturday.
So, I hope you try this recipe.
If you have any questions, leave them in the comments below, and I’ll get to you as soon
as I can, and thank you so much for watching, have a great week, and I’ll see you guys
later!