Crispy Fried Chicken Recipe at Home - Better than KFC!

Hello everyone, hunter, fisherman, trapper, trader, guide, explorer, performer and just the country cook, Steve Hall, here in Nashville, Tennessee, along with practically Sheila, always doing a great job on camera hygiene. I get a lot of requests for them to come to this side. the camera and cook, so coming soon friends, he will make Cheerios, so I will show you how to make Cheerios. She was talking about how we're going to have a lot of fun today. Today we are going to make and this is a dangerous

recipe

. Try making some

fried

chicken

, the best moist,

crispy

, delicious

fried

chicken

you'll ever taste.

I know all of you guys and gals who say my grandma can make

better

fried chicken than you'll ever make, Steve, so I'll try to tell you. Some tips to help you prepare juicy, delicious,

crispy

fried chicken starting with the brine. Now I got a little ahead of myself because I didn't want to wait, get the camera out, set everything up, do it and then go back in. I'm going to put it here on the side here. I'm going to move a little bit over here so we have a little bit of space to put it on the screen.

This is how the brine is prepared. 4 cups of water. 1/4 cup salt. 1/4 cup sugar and then you can do whatever you want after that, you can go as far as you want there where it's deep and blue, you can put in some peppercorns, which I did, some bay leaves, which I did with a lemon. slice I made some garlic I brought it to a simmer stir it until the salt and sugar dissolved cool it then pour it over the chicken now I had to make one and a half batch that means I had to use 6 cups of water, a little more sugar, a little more salt, you know, in those proportions to coat our chicken.

It's been here overnight, but you don't need to do that if you're looking at this

recipe

thinking I want. To make this for dinner tonight you just have to brine it for about 2-4 hours and that's enough to incorporate that salt and make it really moist. Come and I'll show you the next step now that we've done it. the brine which I didn't do on camera, but you know the recipe because I put it up there and we put the chicken in it and put it in the refrigerator. We are in two or four hours. I did it overnight, but come on. and I will show you the passage of the neck.

Now that you've brined the chicken for a couple of hours, we're going to take it out of here, place it on paper towels, and pat it dry. a bay leaf that wants to take a walk with the chicken let me get all our chicken out here now I bought some packages that didn't have just one chicken to cut because I didn't want to do that so I bought some packages that had like four or five thighs, four or five thighs and a couple of breasts and believe it or not, everything fit in this little rascal here, well while they put the rest of this chicken here on the paper towel.

You'll notice I have a little bit here and I put it there because I want to show you something. Sheila doesn't like white meat. I like dark meat, but to make the fried chicken uniform we use the breasts. I put them here after drinking. I took them out of this brine and just put them back together so you can see. I just cut the breasts in half so they fry more evenly, like a piece like a thigh over here or a thigh mostly like a thigh, but Let's put them here, pat them all dry and then I'll show you the next step.

Okay, we want our chicken to be super dry. Don't be afraid to use a lot of paper towels. I want the skin to stay there for flavor. but any of those pieces we're really hanging. I just took a pair of scissors. I couldn't find my poultry scissors and trimmed them nicely. Now this is very important. You should let it sit at room temperature for about two. to three hours so that this not only gets sticky and takes the flower very well, but it also fries more even if it's at room temperature at all times, so we'll see in about three hours that our chickens are looking good.

I'm sure it's room temperature, it's been here for about two and a half hours. I have a small personal fan. I sit next to it just to move the air over the top of the chicken so it gets sticky and comes to room temperature because if you take cold chicken and put it in your skillet or in this case we have an electric skillet with about an inch and a half of fat, we're going to train to semi-fry it, but if you put it cold The chicken in there is going to lower the temperature of the oil and it's just not going to cook well, so we want it to be at room temperature and now let's go over here and make our breading.

I'm going to start with a cup of bread flour. here and this is a really important mix. I got some bread flour, I put it in a cup and then I went to the store and this is Bob's Red Mill white rice flour and this really makes it crispy, so we're going to put the same amount. There's some of that there too. I didn't want to open it until we were on camera, but it's a very fine rice flour and it really helps it stick to the chicken. It's much finer than regular flour, it almost looks like salt. but it's white rice flour and we're also going to add a little sad, we're going to put a couple of teaspoons or a heaping tablespoon of cornstarch and that will make our chicken really crispy, then we're going to put a teaspoon of salt and a teaspoon of pepper because we want our flour to be seasoned flour, not just regular flour, they mix it in a little bit.

I think our oil is the right temperature, so I'm going to move this here. This over here we're going to start putting it in the pan, let's start with that man. I will tell you that this rice flour sticks to this so well and you don't want to flour it too much, in other words, you don't want your chicken pieces to be very wet and get gobs of flour, you just want a little dust like that and you're done. we have everything ready, our oil just hit 325. I'm going to use my fingers, you should probably use pliers, but you want to. to fry your chicken between 300 and 325 degrees now you probably see me cook fish here all the time between 350 and 360 we want to cook this between 300 and 325 around 315 if you can get close to that even amount and we're going to do it a couple batches at a time. time because we don't want to overcrowd the pan because we want it to cook evenly, so that's enough, there we're going to get this nice golden color and then we're going to put in our second batch, which looks like this we're also going to fill the pan and we should be in pretty good shape again. , have the oil around 320 degrees, 300 to 325, so that it browns and then we're going to do something else, we'll take it once it gets that nice crispy golden color and it's just the color that we want, we'll put it on a rack and we'll put it in the oven and finish it that way, you don't have to cook it to death.

Here to get to the center of that chicken, see you when it's nice and crispy. Look, the best thing about cooking between 300 and 325 is that you almost can't go wrong, it won't burn if you just pay attention. a little bit oh look how nice and golden it is now look we just have to cook this chicken to the color we want here put it on our rack because we're going to finish it in the oven and it will be ready until the end man it looks pretty remember it's half red flour and half rice flour with a little bit of cornstarch, man, and look how crunchy and it looks so pretty, don't flour it too much and then it will have that nice, light crunch without being. breading jobs look, oh man, Colonel Sanders would be proud, okay, let's get it nice and golden on the other side and of course we'll be right back with you, okay, okay take a look, look at that, right? can you see that?

Sheila, fantastic man, we'll move it here on the rack, we'll put our second batch on, nice and golden, she looks like they're not burnt, all the pieces remember that I used to cook chicken, she didn't use that much. oil, but I like to put enough oil so that it's a little bit higher than the thickness of the chicken, if that makes any difference, oh man, would you look, that's just fantastic or what, now I'm not going to put this in. on paper towels, make sure that, just like I put fish on paper towels, when you make this fried chicken, you want to put it on a rack over here and like we let our chicken come to room temperature and put a little bit more in here, I use my fingers. put it in there but I don't take my fingers to take it out I don't use my fingers to take it out that doesn't work well we're going to put a little more chicken in here you notice that the oil is not all black and burnt because it's between 300 and 325 degrees and because we left For this chicken to reach room temperature, do not lower the oil to 200 degrees.

In fact, I checked, it went from about 325 to about 305. and then it started to sting when it came back up, which was perfect and again it fries so nice and slow when you run the oil between 300 and 325 that you will love frying chicken because Now, by the way, I timed it so that the chicken took about 12-15 minutes per side to get to this delicious golden brown look. I hate to brag, but this looks delicious. Sheila, this piece is here on the rack getting ready to go in the oven and I saw these other six little pieces as soon as I got them in there, this took about 15 minutes per side, if I didn't mention it before, to get them nice and golden brown. , but that piece of breast may not be completely done in the middle, so we check each piece with a meat. thermometer and it reaches the safe temperature we will take it out of the oven and then it will be perfect, of course, we will let it rest, you don't want to bite into a hot piece of chicken, it will be crispy. on the outside because we brined it, it will be very moist on the inside and your guests will love it again.

This will only take another 10 to 12 minutes to get it nice and golden without burning the oil because it's set at 325 degrees now we're going to flip it look in a second you know the great thing about this recipe is if you want fried chicken tonight you can go to the store at noon to buy your brined chicken that we talked about at the beginning brine Let it sit for a couple of hours at room temperature, it's now five o'clock, fry it for about half an hour, counting both sides, put it in the oven. for a while at six o'clock you have a fried chicken that is wet in brine, delicious use that flour with all the goodies that we put in there, the rice flour and the other type of flour, let me turn this around, look, that's just absolutely perfect color chicken now look, Sheila was in the other room.

I said ah Sheila, come in and turn on the camera, let's turn this chicken over and she just came in here because she's frying at that magical temperature. You won't miss it, it's very easy and you can check the rest of the pieces, here we go. Tournament, it is necessary to turn once we have this golden chicken. Look, that's perfect, detective. Look at that man. Look at this guy here, he's ready to do it once you've got it nicely browned on both sides, don't keep cooking and cooking and cooking and cooking until it's well done to the middle in a pan because it will be dry. just get a nice golden brown crust on the outside, move it and bake it to the middle and all that moisture will stay inside our chicken.

Okay, let's move this to this grid as soon as this other side wins. Let's not look yet, but as soon as this other side is nice and golden brown like this side, we're going to move it onto the rack and put it in the oven at 350 degrees until the internal temperature is perfect, stay a little bit and that's it, perfect, look, that piece over there is the thickest because it's the big end of that breast that we cut in half, we're going to take it to 165 degrees, which is the USDA safe temperature for chicken or poultry of any type, turkey, duck, chicken and in this case, we'll go to 165 and see what color gold and brown are perfect, meaning we'll go to 165 on each piece because one could be 165 long before the other one arrives, look at what the gold is like. and brown look and it's not going to be dry it's not going to be cooked to death you turn off our pan let's get it out of here Wow, it won't take me long to look at a horseshoe that's hot and our last piece nice and golden I love dark meat Sheetal likes white meat, now this goes in the oven at 350 degrees until each piece reaches an internal temperature of one hundred and sixty-five degrees, then we'll let it rest because the chicken stays hot for a long time, don't take it out of the oven. and serve it to your guests and let them chew it because the next day everyone will have blisters in their mouth, you should let it sit for about 20 to 30 minutes. and really calm down before you start munching on a piece of that delicious chicken, but look folks, that's how good fried chicken should look and wait, Hatchett.

I almost said, wait, try it, but wait, I try it and all. Sizzling, it doesn't make that noise anymore, but you remember that citizen that was grandma's house and now in some cases, I bet there are some grandmas out there that never knew if it was between 300 and 325 degrees, they just knew that that knob on that the stove was set to five or six or seven or wherever it was on their electric or gas stove and then they would go do some chores and come back, it was gold and brown and you wonder how they got to that point and I wonder if some of those grandmothers they put it in brine like they are doing these days because that's how you get that moisture inside, okay, let's putthis in the oven and we'll see in a moment if you're ready for this America.

See, brine fried, baked at 165, each piece sat for about 25 minutes so I can put my hand on it, it's not that hot and look at this, hear this crunch. I'm going to go through the microphone here mmm, well can you see? the humidity in there how absolutely delicious that is that's so mmm Wow, how incredible. Sorry, I had to punch it a little there, but Wow, mm-hmm time for a second bite, can you hear that crunch, it's so moist? the medium and it is so delicious that it melts in your mouth. Fantastic, you will love this chicken.

Wow, and here's the best part of the half-fried chicken tonight, even though I brined it overnight. You don't have to do that to get that moist chicken flavor. leave it in brine for only two to four hours, that's all you really need to do. Remember I put Bryan's recipe here at the beginning of the video, but we always put the full recipe below the video, where you can click show more, it pops up, copy it. and print it, pick up the chicken at 10am. m., leave it in brine for 2 to 4 hours, pat it dry, let it air dry to come to room temperature for another 2 to 3 hours, make that breading here with that rice flour and that bread flour and you can You may want to reduce the salt to half a teaspoon because there is salt in the brine.

I don't think it's too salty, but I'll change that in the description box below. I'll just say put 1 teaspoon of pepper. and half a teaspoon of salt and then don't forget the cornstarch which makes it crunchy and man, it will be absolutely fantastic and at like 6 or 7 at night you will be putting this in the dining room. table for your friends or family I hope you enjoy our recipes, we really hope you subscribe to our channel. Little Shock and rinse face will appear here in a moment, when you click on it, next to it there will be a bell, if you click on that, it's kind of a notification bill by highlighting it and hitting the Yes box or whatever it is there, that means they will send you each of our recipes and we hope you do because we want you to see them all.

I'll put another recipe here that might go well with this chicken. In fact, I asked Sheila if we should serve it on a plate with mashed potatoes, gravy, and some mixed vegetables. She said no, let's put nothing but chicken on the plate because it's the highlight you really need to show off is that delicious fried chicken, crispy, moist, so tender and flavorful, and I'm not kidding, it's not the best fried chicken you've ever had either. ever tried, apart from grandma's. I won't get into that fight if that's the case. It should not be? See you next time here about cooking with a shotgun read on and don't forget to stop by our website WWE champions and eat things and Sheila you did a great job with that camera today man.

It took me a little while to get started but it's worth it, see you next time here for shotgun red cooking. I hope you fry this by this weekend. See you later.