I told my mom she could substitute yogurt for buttermilk since she didn’t want to run to the grocery store. Little did I know she only had vanilla yogurt. She didn’t tell us until we arrived for dinner. That fried chicken was delicious!
Hands down one of my favorite series here. I love that he can respect a classic, while taking constructive criticism and making the original (arguably) better.
Vaughn was great as usual (I 100% believe that he already had those fabulous clothes in his closet), but I also really liked Sam's presence & chemistry with Vaughn
I so love NYT Cooking and these videos. Vaughn is so talented and fun to watch - I'm going to make ranch fried chicken this weekend! So glad Sam joined - wish he did more videos! Really great episode!
NYTCooking has gone ALL IN in this series with Vaughn and I am HERE FOR IT. And don't think we missed your little dance, Sam. Instant endearment. Now pass me that gravy. My lord.
This video actually brought me some joy. It sounds so silly but I’ve been having such a rough time lately and seeing this and how happy people (ie Vaughn) were to experiment and eat the chicken and have that joy that food brings actually made me smile today. Thank you for that. And hell yeah brother *pinky flip*
Growing up, i remember my parents making fried chicken. Shallow fried in bacon fat. Then pour off the oil and use the fried dredge remenants at the bottom of the pan as the roux for your milk gravy. You guys had the right idea. I'll have to try buttermilk whenever I make it.
The NYTC-OG Southern Boy is back. This is MWAAAHHHHH. Missed him terribly. Every time I go to NTYC, I always watch a Vaughn video for fun. He makes my day better. It might not be appropriate but I think he is my fairy godmother, my spirit friend, and go to food therapist when days are gloomy and when depression hits me ❤ Thank you Vaughn.
This was HEAVEN! I savor Vaughn’s videos and watch a few minutes a day to stretch out the joy and happiness his videos bring me. Sam Sifton was a treat! Hell yeah partner!
Joining the many thirsty comments about how awesome Vaughn is, both as a cook/recipe developer and as a presenter. Also, much as he's brilliant as a solo operator, it was great to see his energy bouncing off a co-host, so it would be great to see more of that.
That separation is called “sockage,” a term from Texas Monthly years ago in relation to chicken fried steak. Once you know it, you will forever judge battered fried food by its sockage.
@@rachelstark2391 It is the gap between the food and the batter. Think of an old, worn-out sock and how your foot no longer fits it. I mentioned it because Vaughn points it out. Thought I’d give him a word.
Best Vaughn yet with the Ranch Buttermilk celebration pronouncement dance! Great SAMeo appearance too. Encore. All. (And yes. Now I must make the ranch riff.)
Brining any chicken that I cook in saltwater has been my saving grace! Chicken tenders, legs, thighs… Whatever it is, I will brine it overnight in a saltwater solution and then pad it dry and add any other additional seasoning as needed. I usually don’t add a lot of extra salt, but sometimes put a little sprinkle. It literally makes the best air fryer chicken tenders without any kind of coating. and it makes the best grilled chicken as well! The only thing I haven’t done with it is fried chicken. That’s always because I want fried chicken the last minute and don’t have time to do an overnightbrine.
Surprised resting the floured pieces before frying wasn’t mentioned. That would be especially helpful for the shorter brined chicken since it allows the flour time to hydrate which keeps it stuck to the chicken much better. Highly recommend.
Our buttermilk is low-fat (☹️) and always out of stock, so I use ranch dressing: thinned-out with water and seasoned with whatever's in the cupboard, for 24 hours max. The dry dredge is seasoned with the same seasoning. If I don't have either, I use regular mayo that I've thinned out and seasoned. The best brine was from Michael Chiarelli: buttermilk, balsamic vinegar, and oregano. So good!
So I adapted the ranch marinade idea for grilled chicken and it was tremendous. Grilled on indirect heat for a couple of hours and finished on the hot side of the grill for some char. Lovely smokey-ranchy flavor. I now stock ranch seasoning packets from the grocery store to add to marinades...
try this too the indian one get curd add some red chilly powder , some garlic , lil turmeric , give cuts to chicken , put it in batter for 1 day , the fried or grilll
NY Times is hitting if out of the park with Vaughn, Sohla, Melissa and the other (sorry I forgot your names ). The moment I see the NYT notification I’m Pavlos dog already conditioned to click, and it going to be great. You have to eat first before you watch, kinda like food shopping. Thank you New York Times ❤
Growing up here in PH, the only ways I am accustomed to are the dry brining or using 1 tbsp of fish sauce per 500 grams of chicken meat. I simply love how both brings out the chicken flavor in fried chicken. I love the combination of flour and cornstarch...while the food is hot. The leftovers tend to be tough and you could even throw a chunk of the fried coating to a window and it may cause some damge. Plain flour, on the other hand, tends to be a bit soggy on leftovers.
I tried this recipe last night and it was AMAZING! Thank you so much, I followed it exactly and it’s the best fried chicken I’ve ever made in my life (and I’ve tried quite a few recipes/methods). It’s maybe the best fried chicken I’ve ever eaten, thank youuuuu so much
Wow, only seeing Sam's name in NYT for years and only knowing he's a "big deal", I kind of assumed he must be a stuffy and serious person. But he actually seemed fun! Of course, who could NOT have fun when there is Vaughn and fried chicken involved?
Possibly interesting note: white Lily self rising flour will probably be closer to the flour, baking powder, and cornstarch dredge, because it has less protein than normal all purpose flour
I brine in seasoned buttermilk overnight. And I always use a dredge combo of flour, baking powder, & cornstarch, but I also add a tablespoon or two of buttermilk to it and rub it between my fingers to mix it thoroughly and evenly. This creates what I call "bumpy" chicken, which the baking powder helps rise and the cornstarch makes crispy. I also season the dredge with salt, pepper, garlic powder, onion powder, & paprika. Plus, I never throw away my "used" oil. I let it cool, then pour it through a fine sieve into a clean bottle and store it in the fridge. The next time I want to fry chicken, I just set the bottle in the kitchen sink for a hour to loosen up so it's easily pourable into the dutch oven. As far as ranch flavoring goes, maybe use a packet of the dry ranch mix in the dredge instead of ranch dressing inthe buttermilk brine.
I love seeing the advent of this stuff happen on cooking shows and whatnot. All I can do is smile. The Re -Re- rediscovery of fried chicken never ceases to amaze me or the joy of people who discovers something "new" about this delectable dish. My grandmother & mother fried chicken like this my entire life. In a huge cast iron Dutch oven with a lid, the one that people use over campfires now, we used it every day to cook with. And I had the privilege to grow up on a farm, where I saw them go from walking on two legs, to my plate with some heavenly dipping gravy 😂 Always covered the pot of oil when she was frying the chicken. I still believe my grandmother had the best fried chicken on planet earth. I have yet to find any that tasted like hers. I sure do miss her cookin! But it's fun watching everybody else "discover" the wonderful ways to cook it & serve it.
A friend of mine, (who was a southerner) in my misspent youth told me that the secret to "real" fried chicken was Italian spice mix, cayenne and corn meal in with the flour. He was also a big advocate of soaking overnight in buttermilk. Anyway, watching this, I think it's time for fried chicken, biscuits (made with lard, not sissy butter) and something festive to wash it down. Adding corn starch makes a lot of sense, I will have to try it.
In our family, one of the secrets is the paper bag. It HAS to be from PathMark. When they were closing the only store in our area, my Aunt had me drive her to the store and she sweet talked the manager to let her take just about every paper bag in the store and we're still working our way through that massive haul.
Popcorn salt. Not table salt. Or just run your salt through a food processor. Maybe add some cayenne and fresh herbs--like oregano or thyme. Fine seasoning means better adhesion!
My mom would use paper bags for coating the chicken as you did and draining the chicken of fat after cooking it. She would open up the paper bags at the seam and lay it flat.
Good video despite misinterpreting several of the suggestions. (Only adding a little pickle juice to the buttermilk brine, adding a ranch seasoning packet to the dredge, etc)
if you are making ranch dressing on your own and not from a dry mix packet, it is typically made with mayonnaise, buttermilk, garlic powder, onion powder, a little mustard powder, dried dill, dried parsley, and dried chive. Its a creamy, tangy, garlic herby sauce.
There's just not enough seasoning in there for me tbh. Onion, garlic, paprika, some cayenne or SOMETHING... The gravy as well. Maybe some nutmeg and a some Worcestershire sauce for a little bit of acidity. The frying technique seems spot on though!
Only thing missing from these recipes is a side dish of Potato Salad with Raisins! But I guess that is that output when you have identical inputs. smfh.
Get the FREE recipes!
Buttermilk Fried Chicken: nyti.ms/3VGiLdH
Vaughn’s Buttermilk Ranch Fried Chicken: nyti.ms/45J6RVd
Vaughn is back. Life is worth living again.
Had same thought.
Got back after those jaw Botox. Damn they expanded 😆
Not only is Vaughn back, but also we got the man the legend Sam Sifton himself on video?! What a treat!!! 🤩
I told my mom she could substitute yogurt for buttermilk since she didn’t want to run to the grocery store. Little did I know she only had vanilla yogurt. She didn’t tell us until we arrived for dinner. That fried chicken was delicious!
Well that's a twist! Could you taste any of the sweetness from the vanilla in the yogurt?
@@colinneagle4495 yes, but in a good salty sweet way.
Oh my imagine it with waffles on the side?!?
I love how Vaughn brings his entire personality to these videos, so entertaining, so great
We NEED Vaughn every day!❤
Have a rough day at work? A Vaughn cooking video always does the trick!
Vaughn is a great teacher, and just oozes charm. Thanks Sam for hiring him and the rest of the NYT Cooking staff!
Hands down one of my favorite series here. I love that he can respect a classic, while taking constructive criticism and making the original (arguably) better.
Vaughn was great as usual (I 100% believe that he already had those fabulous clothes in his closet), but I also really liked Sam's presence & chemistry with Vaughn
I need more Vaughn. Please give him his own (continued, repeating, as many times a week as possible) show!
Yes!!!
"I like RANCH!" The he goes running to the window and shouting this again. haha. So adorable.
I so love NYT Cooking and these videos. Vaughn is so talented and fun to watch - I'm going to make ranch fried chicken this weekend! So glad Sam joined - wish he did more videos! Really great episode!
Agree!
That sound of bitting into perfectly fried Fried Chicken 😋
With apologies, I am new to Vaughn. OMG so full of life & hilarious, all the while teaching. Who could ask for more?
NYTCooking has gone ALL IN in this series with Vaughn and I am HERE FOR IT. And don't think we missed your little dance, Sam. Instant endearment. Now pass me that gravy. My lord.
Cute boy? Fried chicken? I've never clicked a thumbnail so fast in my life
This video actually brought me some joy. It sounds so silly but I’ve been having such a rough time lately and seeing this and how happy people (ie Vaughn) were to experiment and eat the chicken and have that joy that food brings actually made me smile today. Thank you for that. And hell yeah brother *pinky flip*
Seeing Claire Saffitz's "What's For Dessert" in the background makes me inexplicably happy
Growing up, i remember my parents making fried chicken. Shallow fried in bacon fat. Then pour off the oil and use the fried dredge remenants at the bottom of the pan as the roux for your milk gravy. You guys had the right idea. I'll have to try buttermilk whenever I make it.
You're killing me with the crunch...so hungry...and love Vaughn's "Oh my..."
The NYTC-OG Southern Boy is back. This is MWAAAHHHHH. Missed him terribly. Every time I go to NTYC, I always watch a Vaughn video for fun. He makes my day better. It might not be appropriate but I think he is my fairy godmother, my spirit friend, and go to food therapist when days are gloomy and when depression hits me ❤ Thank you Vaughn.
I think we all needed a Vaughn moment!
I love Vaughn so much!!!!
This was HEAVEN! I savor Vaughn’s videos and watch a few minutes a day to stretch out the joy and happiness his videos bring me. Sam Sifton was a treat! Hell yeah partner!
Joining the many thirsty comments about how awesome Vaughn is, both as a cook/recipe developer and as a presenter. Also, much as he's brilliant as a solo operator, it was great to see his energy bouncing off a co-host, so it would be great to see more of that.
That separation is called “sockage,” a term from Texas Monthly years ago in relation to chicken fried steak. Once you know it, you will forever judge battered fried food by its sockage.
Define please?
@@rachelstark2391 It is the gap between the food and the batter. Think of an old, worn-out sock and how your foot no longer fits it. I mentioned it because Vaughn points it out. Thought I’d give him a word.
@@callioscope
😉
A Happy Pride to Vaughn . He's so entertaining
Best Vaughn yet with the Ranch Buttermilk celebration pronouncement dance! Great SAMeo appearance too. Encore. All. (And yes. Now I must make the ranch riff.)
Brining any chicken that I cook in saltwater has been my saving grace! Chicken tenders, legs, thighs… Whatever it is, I will brine it overnight in a saltwater solution and then pad it dry and add any other additional seasoning as needed. I usually don’t add a lot of extra salt, but sometimes put a little sprinkle. It literally makes the best air fryer chicken tenders without any kind of coating. and it makes the best grilled chicken as well! The only thing I haven’t done with it is fried chicken. That’s always because I want fried chicken the last minute and don’t have time to do an overnightbrine.
Vaughn opening up the window to exclaim the love for ranch was so relatable
Surprised resting the floured pieces before frying wasn’t mentioned. That would be especially helpful for the shorter brined chicken since it allows the flour time to hydrate which keeps it stuck to the chicken much better. Highly recommend.
Can also dunk the dredged chicken into a cup of water before frying. Works wonders.
@@adamgoodrich80nope. Too messy.
Our buttermilk is low-fat (☹️) and always out of stock, so I use ranch dressing: thinned-out with water and seasoned with whatever's in the cupboard, for 24 hours max. The dry dredge is seasoned with the same seasoning. If I don't have either, I use regular mayo that I've thinned out and seasoned.
The best brine was from Michael Chiarelli: buttermilk, balsamic vinegar, and oregano. So good!
Vaughn is such a sweetie!!
I love Sam's energy! Hope to see him in more videos
So I adapted the ranch marinade idea for grilled chicken and it was tremendous. Grilled on indirect heat for a couple of hours and finished on the hot side of the grill for some char. Lovely smokey-ranchy flavor. I now stock ranch seasoning packets from the grocery store to add to marinades...
try this too the indian one
get curd add some red chilly powder , some garlic , lil turmeric , give cuts to chicken , put it in batter for 1 day , the fried or grilll
Thank You I have always wanted to try this but now I don’t have to make 20 different types of fried chicken to find the best. Great Video
Love me some father and son cooking videos and bonding over fried chicken ❤
It's not a Vaughn nyt video without a costume change!
NY Times is hitting if out of the park with Vaughn, Sohla, Melissa and the other (sorry I forgot your names ). The moment I see the NYT notification I’m Pavlos dog already conditioned to click, and it going to be great. You have to eat first before you watch, kinda like food shopping. Thank you New York Times ❤
Growing up here in PH, the only ways I am accustomed to are the dry brining or using 1 tbsp of fish sauce per 500 grams of chicken meat. I simply love how both brings out the chicken flavor in fried chicken.
I love the combination of flour and cornstarch...while the food is hot. The leftovers tend to be tough and you could even throw a chunk of the fried coating to a window and it may cause some damge. Plain flour, on the other hand, tends to be a bit soggy on leftovers.
This was fantastic. More Vaughn
These are my favorite NYT cooking videos! Love love love
I tried this recipe last night and it was AMAZING! Thank you so much, I followed it exactly and it’s the best fried chicken I’ve ever made in my life (and I’ve tried quite a few recipes/methods). It’s maybe the best fried chicken I’ve ever eaten, thank youuuuu so much
i use the brow flour dregs at the bottom of the fry pot for the gravy
I can never get enough of Vaughn's "Oh my" after each bite haha
Wow, only seeing Sam's name in NYT for years and only knowing he's a "big deal", I kind of assumed he must be a stuffy and serious person. But he actually seemed fun! Of course, who could NOT have fun when there is Vaughn and fried chicken involved?
Vaughn!🎉❤
Possibly interesting note: white Lily self rising flour will probably be closer to the flour, baking powder, and cornstarch dredge, because it has less protein than normal all purpose flour
I brine in seasoned buttermilk overnight. And I always use a dredge combo of flour, baking powder, & cornstarch, but I also add a tablespoon or two of buttermilk to it and rub it between my fingers to mix it thoroughly and evenly. This creates what I call "bumpy" chicken, which the baking powder helps rise and the cornstarch makes crispy. I also season the dredge with salt, pepper, garlic powder, onion powder, & paprika. Plus, I never throw away my "used" oil. I let it cool, then pour it through a fine sieve into a clean bottle and store it in the fridge. The next time I want to fry chicken, I just set the bottle in the kitchen sink for a hour to loosen up so it's easily pourable into the dutch oven. As far as ranch flavoring goes, maybe use a packet of the dry ranch mix in the dredge instead of ranch dressing inthe buttermilk brine.
Vaughn, gravelly voice: hell yeah, brothers!! *dainty sip*
best👏thing👏ever👏
I love everything about this video. Vaughn for President ❤❤
I never tire of hearing the initial crunch of each fried piece🤤🤤🤤
Love how he announced his liking for ranch and opened the window 😆
I love seeing the advent of this stuff happen on cooking shows and whatnot. All I can do is smile. The Re -Re- rediscovery of fried chicken never ceases to amaze me or the joy of people who discovers something "new" about this delectable dish. My grandmother & mother fried chicken like this my entire life. In a huge cast iron Dutch oven with a lid, the one that people use over campfires now, we used it every day to cook with. And I had the privilege to grow up on a farm, where I saw them go from walking on two legs, to my plate with some heavenly dipping gravy 😂
Always covered the pot of oil when she was frying the chicken. I still believe my grandmother had the best fried chicken on planet earth. I have yet to find any that tasted like hers. I sure do miss her cookin! But it's fun watching everybody else "discover" the wonderful ways to cook it & serve it.
A friend of mine, (who was a southerner) in my misspent youth told me that the secret to "real" fried chicken was Italian spice mix, cayenne and corn meal in with the flour. He was also a big advocate of soaking overnight in buttermilk. Anyway, watching this, I think it's time for fried chicken, biscuits (made with lard, not sissy butter) and something festive to wash it down. Adding corn starch makes a lot of sense, I will have to try it.
Always fun and entertaining, Vaughn and enlightening, too.
Turns out all fried chickens are delicious. But I did laugh out loud when Vaughn ran to the window to declare his love of ranch dressing.
In our family, one of the secrets is the paper bag. It HAS to be from PathMark. When they were closing the only store in our area, my Aunt had me drive her to the store and she sweet talked the manager to let her take just about every paper bag in the store and we're still working our way through that massive haul.
Popcorn salt. Not table salt. Or just run your salt through a food processor. Maybe add some cayenne and fresh herbs--like oregano or thyme. Fine seasoning means better adhesion!
My mom would use paper bags for coating the chicken as you did and draining the chicken of fat after cooking it. She would open up the paper bags at the seam and lay it flat.
This is a fantastic video! The kind of video I’ve always wanted when it comes to fried chicken
Good video despite misinterpreting several of the suggestions. (Only adding a little pickle juice to the buttermilk brine, adding a ranch seasoning packet to the dredge, etc)
Great fun, I did this once with a friend, we tested five different kinds of fried chicken one evening, it was great! 👍
31:51 hell yeah brother! Also i am terrified of frying so now imma have to comission someone to make me some buttermilk ranch brined fried 🍗
I feel like ranch actually makes a lot of sense because it's basically just buttermilk with I really well tested spice mix
Sam did a happy dance when he took that first bite
He didn't compare LARD??? But seriously it looks great.
More Sam videos please! Loved this.
Some bowl with a lid can spare the paperbag… nice recipe 🍗🐣
When I retire from being a lawyer, I want to be a development chef.
Does the reused oil change flavor? I’m a vegetarian but this is tempting 🤔✌🏽
We also need the gravy recipe!!! ❤🙏
Laurie Colwin's fried chicken got me into frying it with the lid on - it works so well.
This was sooooooo good. Sam Sifton + Vaughn. Be still!!!!
more like vaughn discovers the secrets to my heart
I'm wondering about a blue cheese dressing brine.
I love Vaughn❤️😊
*out the window*
"I LIKE RANCH!"
Love Vaughn ❤ LOVE
You’re not old enough for this, but here goes: shāāke N bāāke! Ahnd Aye he-elped!
VAUGHN LETS GOOOOOOOO
Vaughn could you explain to the non-Americans what ranch tastes like?
if you are making ranch dressing on your own and not from a dry mix packet, it is typically made with mayonnaise, buttermilk, garlic powder, onion powder, a little mustard powder, dried dill, dried parsley, and dried chive. Its a creamy, tangy, garlic herby sauce.
I look forward to Vaughn getting married and focusing more on the food!
Happy Pride Month and WE LOVE A SOUTHERNER who knows a good fried chicken recipe
I need that apron in my life!
I LIKE VAUGHN, I LIKE VAUGHN!!
What do you do with the brine?
Yay Vaughn!
WE MUST PROTECT THIS MAN, AT ALL COSTS.
How long would you brine boneless skinless chicken breasts? Many thanks 😊
ranch-brined fried chicken was not on my summer 2024 bingo card... but here we are and color me curious
There's just not enough seasoning in there for me tbh. Onion, garlic, paprika, some cayenne or SOMETHING... The gravy as well. Maybe some nutmeg and a some Worcestershire sauce for a little bit of acidity. The frying technique seems spot on though!
Only thing missing from these recipes is a side dish of Potato Salad with Raisins! But I guess that is that output when you have identical inputs. smfh.
Vaughn 😍
Are we all watching this because he’s a thirst trap or because we like learning? Maybe both?
Flour salt and pepper? Season everything
Number One
I hope Dre & Keith are treated well 🥹
YAY!!!!!! FAMILY ❤❤