The Best Fried Chicken at Home

3:26 i should call her

You don;t need anything special. Simply marinade in egg yolk and a bit of milk with seasoning for half hour.
Then dredge in seasoned cornflour and fry.

It’s that simple.

Wow, this is just like Joshua Weissman's old channel.... oh wait...

Great to see you doing your classic format that I fell in love with you for❤️‍🔥

Insanely good if done right best 2 hours I've ever spent

MSG can be found near the spices in a lot of stores. Goes by the name "Accent Flavor Enhancer". 100% MSG.

what is a good substitute for someone who doesn't want to use dairy?

no eggs? KFC has eggs 😡

Like these recipes far better than most youtube garbage, Actual realistic recipe where you not told to use 100 dollars in ingredients to cook 5 dollars of chicken.
If you using 500 dollar a pound specialty spices and 40 dollar a quart oil you might as well just buy a steak or order Popeyes/Kfc.

That looks horrible, Belgiums do not cook chicken that way

Best recipe video ive seen yet, going to make tonight. Its my first time making fried chicken!

Tip for nervous newbie fryers like me. Fry the big pieces first, and then place them in a 275 to 300 ish degree oven to keep warm and continue cooking the inside without burning the outside. By the time you are done with the smaller pieces, you will have guaranteed not to serve underdone chicken. I admit it risks a little drier chicken, but it still tastes great and I never have that fear of the dreaded pink middle.

Best I’ve made. Ya sexy wee myriage of knowledge 🎉

Absolutely love the plant in the back of you.

I like to take my dark meat higher to help break down the connective tissue...I go for 180 on dark meat and 155 on breast plus the carryover

Josh, a little late but I'd really like a bison episode.

My problem is that it's crunchy but not crispy , when you bit into it you feel the crunch but it's solid like a rock.

"" there is no available science that's made by synthetic lab chemicals aren't good for you "" Is that why when my friend asked the Chinese Restaurant if they use MSG in their cooking, and answer was no. We ended up calling the ambulance to hospital. She has allergic reaction to MSG.

Thanks Josh. Always top tier.

Marinade:
2 Cubs Buttermilk
2 Tbsp Kosher Salt
1 Tsp Sugar
1.5 Tsp MSG
1 Tbsp Garlic Powder
2 Tsp Smoked Paprika
1 Tsb Cayenne Powder
--> Fridge

Breading:
2.5 Cups AP Flour
0.5 Cup Potato Starch
1 Tbsp Kosher Salt
1 Tsp MSG
1 Tsp Cayenne Powder
1 Tsp Garlic Powder
0.5 Tsp Onion Powder
2 Tsp Black Pepper
1 Tsp Dried Origano

I like your frames, tasteful style

Buttermilk brine has been proven wrong.

Went no white pepper here?

0:18 was my Vsauce moment

I soak my chicken in buttermilk for 36 hours.

Could anyone tell me why did I had my crust came out little to hard? It was super crispy but a bit to hard, also flour was to salty and without flavor explosion, chicken I do not have butter milk but changed that for yoghurt, I did put a lot of seasonings but chicken was kinda missing flavors, mabay I did not use enough seasonings for weight of meat, had 2,5kg of meat and liter of yoghurt. I DID NOT MADE IT WITH JOSHUA’s Recipe, just looking for help and advice 😅🎉

Absolutely fantastic recipe. This is exactly what I want fried chicken to be — crispy, flavorful, juicy, and perfectly seasoned all the way through. The crust had great texture and stayed crunchy, and the chicken itself was tender and moist. Easily one of the best homemade fried chicken results I’ve ever had. This one’s going into permanent rotation. Thanks for sharing such a solid recipe.

Guy regurgitates a lot, overselling his palette. He has technique tho. But yeah... Keep evolving, little one

If you already know how to cut up a chicken, the video starts at 4:45

Where is vinegar based hot sauce in the buttermilk marinade ?

Its a pity that you dont eat it in the end and how us how much Papa likes it... 🫶

Just made this chicken to the teeth... oooohhhmama it was good! ❤️❤️❤️

Couple of things as to why fried chicken at home will never be the same as fried chicken at a place is because of pressure frying.

That why people notice its not the same

Best Fried chicken recipe..

I wish people understood that MSG is the salt that’s scraped off of kombo leaves after they dry out

Tried the recipe, an easy 8.5 / 10

Someone help I tried so hard and used so many prices but it is always cooked on the outside and raw on the inside

Enjoy watching your channel; question: can chicken be partially fried or does has to be completely fried so it can be refrigerated and then refried to eat in a few days later. Thanks and God Bless.

Marinating in a plastic bag feels a lot less wasteful but I don't know if it messes up the quality.

Does it hurt the chicken?

I could see the color of the fried chicken, and I instantly knew it was buttermilk-brined. It looked like my buttermilk-brined fried chicken. I am still on the lookout for the perfect fried chicken recipe that gives you everything: flavor, tenderness, juiciness of the chicken, and the crunch of the crust. I have never been 100% satisfied with the buttermilk-brined crust. It tends to be a bit too crumbly and bready. I am not sure if it is due to the acidity of the buttermilk, the steam from the buttermilk softening the crust, double-dipping into the flour mixture to give the chicken extra breading, or my method of frying until the chicken is done, rather than double-frying and removing much of the steam that softens the crust. Dry-brining the chicken and adding that to the seasoned flour/cornstarch mixture and double-frying it will give you a crispier crust, but the chicken is not as flavorful.

Will be trying this over the weekend! thank you for sharing! - UPDATE: I tried it, it was VERY good... BUT, I personally felt it was a bit heavy on the garlic powder so next time I would half the amount the recipe calls for. Otherwise I thought it had great flavor, perfect balance of salt and other spices. Very crunchy/crispy, definitely going in my repertoire!

ah no. this is the same as any other youtube chicken. half the flour will cloud your oil, and the crust will flake apart instead of staying whole.

MSG is toxic because it's an excitotoxin, overstimulating brain cells, causing damage and death. It can lead to headaches, nausea, obesity, and long- term health issues like Alzheimer's, Parkinson's, and cancer. MSG also disrupts gut bacteria and the blood-brain barrier.

Giggity @ 3:27 😜

I Love this Man