why fried chicken ALWAYS taste better at restaurants
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- čas přidán 14. 06. 2024
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0:00 what fried chicken is the best?
0:56 how to prep fried chicken?
2:42 that's the whole f**king point
3:30 why fried chicken is SO good?
4:49 what is the best fat for fried chicken?
5:47 how to season fried chicken?
8:12 the secret to making CRISPY fried chicken
11:02 my favorite fried chicken seasoning
11:42 how to fry fried chicken?
13:27 the final result: tasty fried chicken
#friedchicken #acooknamedmatt #food #cookingshow
why fried chicken ALWAYS taste better at restaurants
• why fried chicken ALWA...
I really like this series its one of my favourite youtube serieses ever
Glad you like it more to come
Real spill
No idea how this doesn’t have more views. Maybe the algorithm is punishing you for the cursing lol. But this is some the best quality cooking content on CZcams, keep it going!
Restaurant quality at home, simple.
Yes yes
as a line/prep cook...regardless how good this tastes can be...nobody spending this much time massaging chicken like that in a real restaurant
I'm in a weird place where a lot of my line cook knowledge is in certain cuisines, but watching a lot of home cook channels is kinda annoyingly slow, you hit the fuckin spot for me with my home kitchen cooking food for my girlfriend that I don't get to do at work.
Thank you chef
Talkin into the fridge is givin me Alton Brown vibes
After you take out the chicken from the buttermilk marinade, how long can the buttermilk last in the fridge? or how many more times can I use the buttermilk marinade?
I think people need to realize what people mean when they say why things taste better in restaurants.
Often its about the steps we skip at home. And yes time IS a step!
Make something just before cooking it that has a marinating step but prep enough for tomorrow leave tomorrows meal in its marinade until tomorrow i bet tomorrows dish tastes better.
Also seasoning and spice its your friend if you want it to taste good.
Show us how to make the green ranch
You got it
Enjoying your vids from Australia!
Dude I love the tips you give
this is by far the most insightful and down to earth video on cooking, thank you for sharing all your tips and experience you had and i look forward to more of your content!! ignore the haters!
You're a legend. Keep up the good work.
Don’t listen to the trolls Matt. Appreciate you for all the content you put out. Also that fried chicken had me cluckin’
I marinade in ziploc bags to save wasting money on excess marinade ingredients. For frying i use non hydrogenated lard, as it is cheaper than duck or beef fat, simple as that. I use to use beef fat but it's cost has shot up like everything else, so lard it is. I try to use as little dredge flour as possable without being stupid about it, i use the sprinkle some marinade in the dredge flour to make those crispy bits.
After i have fried the chicken i pour whatever remaining marinade into the dredge flour to make a batter, normally i have to add some water as well. I then drizzle the batter into the fry oil to make crispy scraps bits rather than just discard the remaining dredge and marinade. Yep i am a paranoid cheap bastard, I was taught to cook by my grandmother who survived 2 world wars and the great depression raising 4 kids, waste not, want not is a mantra that was drummed in from an early age. Looking around at the world today i am dam glad i am a paranoid cheap bastard, stock your pantry with staples, it will serve you better than buy a $20 value meal or a starbucks coffee.
Thanks for all your guidance and advice the citric acid in the finishing seasoning is new to me and i will give it a try. take care, God bless one and all.
Love your videos from Morocco ❤️
Thank you so much
Great presentation...I started using duck fat for frying potatoes years ago from an Ann Burrel video years ago with my daughter, amazing. A couple of years ago I tried duck fat and Wagu beef fat for frying chicken...the family thought I was nuts! I learned a couple of seasonings to add to my chicken from you today, thanks. Since I'm from the south, NC, you have to try your recipe with about a 1.5-inch-thick bone-in pork chop...yeah, it works. Do not be in a hurry...side of my famous collard greens, garlic mashed potatoes and crunchy crust sweet peach cobbler for dessert...oh yeah baby, nap time after that meal. Love your videos dude...Frank, the old guy from NC.
awesome channel!
Vid is top Notch brother
Looks good, I was just thinking about fried chicken. Nice.
So good
such a good vid
You know I liked your channel before but when I saw that valentina bottle I knew you were the best chef on this site
Dude, squeezing and slightly tearing the chicken ... I can't wait to try that technique.
If I don't have citric acid, would a little orange juice help with that aspect+a little sweetness? Or is it too strong
I'll definitely try to remember to squeeze the chicken in the dredge next time.
Can is it sit in the fridge for 3 weeks Or freezer Or not just a few days? I’m new to cooking and I saw this Channel of facebook. I want to learn how to cook in batches or prepare in batches so I don’t cook every day. Because I will be renting a room in a house.
Wow.. I love fried chicken ❤❤❤Love
Love your content Matt, Comments for the Algo Gods!
what flour do you recommend for celiacs? Ive seen koreans use potatoe starch. Could I mix rice flour and potatoe starch?
Siento que las proporciones cambian por ser distintos tipos de harina, pero cualquier tip me sirve
That sounds good, and you can also use corn starch as well.
@@S0lar_Flare like a mix of corn and potatoe starch? Ill try, thank you!
@@topolo19 yeah, your welcome!
It seems like you are shallow frying. How to you cook them so that they are evenly cooked through.
I see you moving the chicken around a lot with the tongs. I wonder if that would lead to the crust falling off
This was a fantastic fried chicken video. WTF is up with all the haters in the comments.
You are officially my 2nd dad, Matt, right after Adam Ragusea xD
Have you tried frying the chicken in chicken fat?
So funny how everyone is using MSG these days!
So KFC and Popeyes use high quality fat?
"Dude says it's better in resturants, yet he's making it at home" you can't tell me it's not funny when someone said that. That said thankyou mat i am making chicken and suck at it thanks for the tips an now off to cook., thankyou!
P.s. and my chicken fried still sucks . Oh well work in progress. Thankyou again matt.
You censored the first f-bomb in editing and then you realized there’s too many and gave up 😂
Yea lol
Ok i don’t believe the 50 thousand s chicken hahaha that would mean you’ve made 1 chicken per day on average for the past 150 years
He used to be a cook so it's not impossible.
He cooks in his sleep
Yeah, but if you made 30 per day (which isn't a lot for a cook) in 5 years you did 50.000 fried chicken, if he was a cook for 10 years he most likely would have made 50 thousand or even more in his life.
So that number isn't that far stretched from reality.
Imagine being a professional chef that only cooked a single chicken a day, rofl
Actually it’s half a chicken per day so it took me 300 years 😂
Hot sauce literally adds zero flavor in the buttermilk better off just dumping a bunch of salt in it to flavor the inside of the chicken
Calling franks flavorful should be a crime, it literally tastes like vomit
Guess we should listen to him since he’s broken down on average roughly 8 chickens per day since the day he was born.
Not hard to do in a restaurant
You can easily break down a chicken in 5 or so minutes
Uhm actually the best fried chicken is my mom's 🙄 way better than restaurants
HES HURTING THE CHICKEN
KFC is over rated go to POPEYES
Naw
It's a shame you swear so much. Distracting from the content.
❄️
Shut up
❄️❄️❄️❄️❄️❄️❄️
and lie
Why the cursing? Are you Dave Portnoy. It's tiring. I've always felt cursing makes a person seem much less intelligent and articulate.
good thing no one cares how you feel then
Except for you who obviously cared so much he had to write back
He seasoned so much idk how ppl are saying hes not