The Best Fried Chicken You'll Ever Make | Epicurious 101
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- čas přidán 20. 06. 2024
- In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best crispy fried chicken at home.
00:00 Intro
00:19 Prepping chicken
01:24 Making the brine
03:13 Dredging
05:09 Frying the chicken
07:21 Tasting
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Fun fact : this chicken willfully gave its life when it found out that Frank was doing the cooking.
is that a compliment or an insult? I can't tell
@@reinkengen5237 Compliment. Frank is an artist and a genius!
Not a fact, but you made it fun. Frank's recipe just might get me to try making fried chicken again. Last time was a schmozzle, someone else's shallow fry fried chicken. Never again.
Wow really? Thats amazing
Cool story bro.
Fun Fact: your mom is a hole.
It's always a great day when Frank is cooking
Thanks for an excellent fried chicken recipe that avoids double frying! Finally something for real people
Where the f is the recip
What are you talking about. I've been making amazing chicken for 30 years with no recipe and never double fried once. The issue is you!❤
@@kevcole3333 just watch the video and write down what he says. This is more of a technique than a recipe. There's a lot of room for interpretation.
“Chef Frank, we need a fried chicken video”
“Perfect! Let me start raising my chickens in my hand built coops fed only with grain I planted and grew with sunlight that I harnessed and keep in jars”
LOVE YOU CHEF FRANK! Never change!
LMAO this is a basic AF fried chicken recipe that barely takes any time.
Yum! ❤ I add in a little marjoram to my flour mixture with a couple other things. My great grandma’s cast iron is calling me to fry some up!
@@babyhuey6342 If you watch the older videos you will get the joke 😂
I remember watching Chef Frank's early video on Epicurious and remember him being rather stern and monotonous. Thesedays he's much more talkative and warm. One thing never change is how informative and methodical he is, yet, his cooking is very approachable.
Chef Frank is the only chef I know that gives a 101 class that actually learn something
(27 year chef...)
"It's fried chicken....I love fried chicken!"
Yall had me in a chokehold during the pandemic
Kinky
I'm a huge fan of Chef Proto and can watch him forever. Love that tip with the mustard powder! I shall try it. I use spicy paprika instead of hot sauce for my marinade.
me: lets see this recipe im hungry
Frank: so youll be able to eat this in 3 days maybe
Reminds me of my granny’s fried chicken in the cast iron! Beautiful 🥲
Thanks chef Frank. Pure gold!
Frank's 101 videos are always fun and informative... Keep 'em comin'.
YES!!!! Thanks for the great video Chef Frank!!!!
I literally thought about making fried chicken yesterday and you guys made a whole episode for me?? Thank you!!
I try all your recipes and like a real geek I am super excited to try this one on Saturday...plz do more vids cuz we love them.
I love Chef Frank!!!!!
So simple to understand I always pay attention on on infor before I do the steps I give two thumbs up. 😊😊😊😊😊😊😊😊.
Thank you, Frank!
We love Frank!!!
Looks amazing! Thx for sharing, I hope to try this one very soon! ❤
I love chef frank and even with this basic recipe you should add the same seasoning you put in the marinade in the flour as well add msg to it and sprinkle a little salt when it comes out the oil but everyone knows the dark meat is better
Chef Proto...the perfect name for the foremost chicken fryer out there.
This guy does not miss! I have made every recipe of his on here, every single one chefs kiss 😘👌
Nothing better than Chef Frank and fried chicken!!!
Yeah I will be doing this soon
Last week I tried making fried chicken, it was a hit and miss on several things. But after watching this video I"m excited to put it all together tomorrow.
Thanks for making the process even clearer. I LOOOOOVE Fried Chicken.
Wow… I just found him. I’m IN 🙆🏽♀️🙌🏽🙌🏽
I saving this one!
I love the heart-shaped bowls.
There’s a place in town that debones their chicken before frying. I love it. Turns out very well.
😂❤❤❤ That Crunch makes us smiiiiile !!
I love this video! I brine the chicken THEN soak it in butter milk. Doing them together saves so much time. Also I love the combo of flavors. I think I’d add different spices (like paprika) in the flour mix. Also I never thought about double dredging but that makes SO MUCH sense. Also I love that you deep fried it in a shallow cast iron pan. That saves a lot of oil!
“Yes Frank” we all said in unison
I love fried chicken 🐔🐓Thank you. I hope I will meet this chef to try his chicken one day.
Yep. Definitely making this! Watch out chickens!
Would like to try some of Chef Proto’s food. Wonder if he has a restaurant or offerers tastings at his culinary school
Recipe saved!!! 😮😊❤
I'm gonna make this next week, thanks!
tell me how it goes!:)
How did it go?
The boneless thigh approach is great
its a a little brown, some people might say its burnt, but for a single frying technique for me that is perfect
Frank posts a video, I watch it. Simple as that.
Badia Roasted Garlic Powder 👋 Outstanding tutorial as always!
Don't forget to let the oil get back up to temp between batches.
Yum
Great video , what kind of oil , do you use?
"Chicken needs to brine for 12 hours!"
°me up at 5am brining chicken°
Give us the exact measurements of all the ingredients
I love fried chicken especially spicy 🌶️ fried chicken 😋.
Chicken thighs definitely the new meta 🙏🏾🙏🏾🙏🏾
Everyone has different ways of cooking fried chicken but I may try to cook Frank's method one day
Is there something I could use to replace the buttermilk? Like yogurt ?
Do you ever add corn starch or cayanne or comino to the flour mix? I'm thinking yes.
What do you do with the oil when you're done?
Sweet potato starch is the best coating imo
Can you use bamboo flour to make it keto? Thx!
I use different spices, but the buttermilk double dredge is the way to go@ Kosher chickens here so no need to brine overnight,
That would also make a great sandwich😋
Could you please put a written recipe for the brine? Also, amounts of dry ingredients for the dredge? First time I have actually wanted to make fried chicken after watching this, but a bit difficult to try and go back and write down amounts so I can try. Thank you Chef Frank.
Interesting fried chicken recipe. I'm assuming the hot sauce is what tenderizes the meat. I tried it with pickle juice and it turned out fantastic. Personally I prefer a thinner crust that's easier to chew.
Lard is the best choice for frying chicken.
What do you do with the oil?
Can this recipe be used for Chicken Freid Steak?
Lovely video as usual, one ask please: when a temp or measurement is mentioned can you add a caption with metric equivalents? No idea what temps in F are and it really breaks a flow to have to pause and convert :(
Dumb question… how does the brine make it more juicy? When I smoke salmon, I use a brine on the fish to pull the moisture out of it before smoking. Guess I’m just a little confused on if brines pull moisture out of meat or make it more moist
Juicyness and tenderness is what a brine is for. You don't pull moisture out by brining, you infuse moisture and seasoning IN. The meat soaks up the brine in its own way which leads to a juicier and more tender piece of meat.
Ghee is the best thing to fry chicken in
I prefer 1/3 potato starch to 2/3 ap flour. But, to each their own.
Is there a link to this recipe?
0:54 my mom is malding at me when i'm making fried chicken with boneless thighs because it's hard
Is there a link to a recipe with ingredient amounts?
👏
If I don't do dairy, what liquid could I use as a brine to get such delish looking chicken?
pickle juice
@@nawawie4159this. It’s what lots of places do in place of buttermilk.
@@nawawie4159 oh wow, I'd never have thought, thanks.
What kind of oil are you frying with???
Can I use olive oil?
KFC and Popeyes despise this video. It angers them to no end. well done!
Im hungry.
what do I do with the brjne and the remaining flour?
Question: Do you leave the chicken out after the first dredge or put it in the fridge? Thanks.
Out.
This is how I make mine, though my crust is always bland...so I guess I'm not adding enough salt there. I'll try a lot more, like a Frank amount more, next time and see if it improves.
It’s the flour you use. Use 2/3 strong bread type four and 1/3 corn meal.
@@MrDrivingFaster Thanks!
@@MrDrivingFaster Yeah, thanks. I'm developing my fried chicken recipe and trying new tips helps
My mom said I was born with my boning knife in hand believe it or not -Just Saiyan!
0:40 boning chicken lol
Bones just get in my way.
What do you do with the oil after?
if its not too dark, i reuse it if i wanna make fries with my chicken, if it is dark, i have a compost section near my garden i dump it into the soil.
Filter it through a coffee filter and reuse it.
Do you have to use buttermilk?
what about eggs in the brine ? also personally i like to add corn flour ( about 1/3 of the amount of the all purpose flour )
This looks amazing and sounds really simple to make, for sure I will be giving it a try. Thank you Chef 👍
what do you do with the Oil afterwords ?
Filter it through a coffee filter and reuse it.
We strain our oil through a seive lined with unbleached paper towels. After multiple cooking cycles the oil will get too dark and thats when we replace it.
What is the max brine time?
I hope Dan is ok - haven’t seen a gadget video in quite some time and I miss them!
I, too, am a thigh enjoyer.
Recipe available?
I love Frank and I stan his bona fides but the title of this video simply cannot be accurate.
Please teach us chicken Marsala!!!!
What are the measurements for the brine
depends on what you use for the brine and how much chicken youre making, i usually use a cup or 2 of pickle juice and a cup of whole milk instead of buttermilk but if you are using buttermilk i would buy either a quart or a pint depending on how much chicken you are making and the hot sauce is up to you. pickle juice and hot sauce both have vinegar that really helps break down the muscle fibers in the chicken which makes it juicy, the acidity of the buttermilk does that as well which is why i use pickle juice for acidity and whole milk to make the brine a bit thicker which helps the dry flour stick better, and i can still add either hot sauce or spicy seasonings to the brine to give it a kick.
What are the correct measurements?
lots of boning today
anybody else who's saliva was dripping the entire time this was going on? haha
hold up bro. Roy Rogers holds this title. repsect roy rogers.
Hmmmm. Have you been measurements for the brine???
link to the recipe with measurements?
I'd like to know what the salt to flour ratio is in the dredge. Two tablespoons of salt to how much flour?
just measure with your heart, it’s literally just salt. throw a few pinches in
well most of the salt is going to be in the brine so you dont need to add much , just a few pinches almost ..... 10 percent ?? of the dredge , you can alwys adjust the salt in the dredge after eating some fried ones .