K1, thank you so much. I can't tell you how happy it makes me to hear how much you enjoyed the recipe. I've got a whole repertoire of Asian food, so I'll be sure get those out there. Happy holidays! Kirk

Looks Awesome and Really SIMPLE!!!

Thanks so much Unix. I appreciate the props for both the jammies and the chicken.

That is the nicest thing I've heard all day. Thank you so much.

Wow can't wait to try this out!

Thanks a lot for this recipe. It's great. Also, the seasoning mixture you mention works on pretty much anything. I love it!

this was so helpful! i've always wanted to learn how to make fried chicken! thanks soo much! it looks awesome! :)

I am learning how to cook and this was a very good learning tool

Love the video. Also like how you explain the process; funny and informative.

Looks good gonna try it that way

That's the nicest thing anyone has said to me all day :). Thanks so much, N3. Please stay in touch with the cooking career.

awsome vid really enjoyed it thanks for sharing

No worries. Glad you got your answer. I think you're gonna love this recipe.

Glad you love it, Nick. And you're right, that seasoning does work on everything. Make it in bulk and keep it handy for sure.

I never made any kind of fried chicken. And I am 39. I followed every step including 24 hours marinating the chicken. And it was so delicious. I knocked the socks off my family when they ate it. Thank you. I will have to do this real soon.

Wow. i think that i might try your fried chicken dish.....it looks pretty good!

Great video, I'm from the south and never cooked fried chicken and this is exactly what I was looking for.

You know how to fry, oddly you would be surprised how many ppl have no clue how to do this, it takes patience. I always did the seasoned flour and brined my chicken, but I think I will try this method too.

@dosiergrand Thanks so much. I'm glad you found the video useful.

omg i was looking for how to make it, i really love frided chicken X3

So glad it worked out for you, Majed.

@NoTimeToCookDinner yeah thanks, i did not know that when i did it. i can't wait to try your recipe.

u r an ispiration to me comedy and cooking u rockkkkkk im going to the art institute next year for culinary arts

Kirk, thanks for the fast response. I measure just about everything. What ratio of milk to yogurt should I use?

Oh my gosh, this looks SO good. Do you have a recipe book published?

This was spot on! As a Southerner, I'm very particular how my chicken is prepared. Cast iron is the key. Thanks for posting.

Thanks Tony. Cheers from the US :)

look great! your right, i noticed that I actually need more seasoning for flavor, i never tried frying chicken using butter milk before, just baking powder, eggs and flour and some seasonings. im going to try this recipe tomorow since i still have some potatoe salad left. thanks Joy

Thank you for this.

YEAHH! FRIED CHICKEN FTW! fried chicken is my favorite food.. lol its just so tasty

Great tutorial! I love how you took the time to explain why you used the techniques you did. I think new cooks and those neededing to improve on cooking should check you out and subscribe. Great job!

@lizzfrmhon I wanted to thank you for taking the time out of your busy schedule to reach out. Your kindness and graciousness are unmatched and I am honored to receive the joy you so selflessly spread. Keep up the good work. The world needs more people like you. Fondly, Kirk

@eviemaria Thanks evie. Give it a try and let me know what you think.

Wow...you and me are a lot alike about our obsessions with fried chicken...that looks like a good recipe, i shall try that.

hi, good looking plate. I love that green thing that you are serving with fried chicken. how do you cook'em??

awesome!!!! it look soooo yummiiiii im hungryyyyy

Very professional looking video and that chicken sure as hell looks good! Screw turkey Im gonna fry me some chicken this thanksgiving using this recipe. Once again very good video :)

Nice show..Bravo!!!!!

i made a recipe like this before and i seasoned the flower and guess what it tastes alright. i am going to try this one and season the chicken, can't wait.

Hey Klare, Two things to keep in mind. First keep monitoring the temp of the oil and keep it at 350 degrees. Second, Rotate and flip the chicken every minute or so in order for it to cook evenly. 7 to 8 minutes and you should have perfect wings! Lemme know it turns out.

Finally someone with a little perspective. Thanks for backing me on this, child.

yummy good and easy to follow

My husband and I love fried chicken! Living in the South most of my life, it's become a staple for my family. I'm going to try your spice blend. I'm always trying to find ways to make dishes more healthy, so I may bake this instead? I'm sure it will be delicious regardless! :D

Fair enough. I hope you keep watching both of us :)

@sleepyfacedangel Great to hear. Give the baking a try and let me know how it turns out. -Kirk

All you need to do is to thoroughly drain the chicken in a colander. Give it a few shakes and you're good to go. You don't want the chicken to be "dry". The moisture from the buttermilk is what allows the flour to adhere to the skin. Hope this helps, Kirk

what can i use instead of buttermilk, ive not seen buttermilk sold here in New Zealand......looks really nice

I love your chicken recipes, they're so easy to do. Any idea on a good replacement for buttermilk? (buttermilk isn't available here, and I had to wiki it to figure out what it is)

You got it, seb. Enjoy!

@WorldLovePeace1 Thanks for the kind words and good call on the sub. You can also use evaporated milk or plain yogurt in a pinch. -Kirk

@daDopeArtist corn oil is normally fine fro frying, but I do prefer peanut oil. it has a higher smoke point and a cleaner taste. my guess is that your oil just got too hot. buy a deep fry thermometer (about 10 bucks) and make sure to keep the temp around 350 and you should be fine. hope that helps.

Rene, Yes, all the spices are mixed together and put into a shaker. This way you can evenly distribute them over the chicken.

Ahmed, I have two thoughts... 1.) Your oil may be getting too hot, which is causing the flour to burn. Be sure to monitor your oil temperature throughout the cooking process, as it has a tendency to fluctuate. 2.) After you bread the chicken, be sure to shake off any excess flour. If there's too much flour, it can come off the chicken during cooking. The longer this flour sits in the pan the darker it will get. Hope this helps, Kirk

@mdlman583 I'm curious. What makes you say that? Peanut oil has a nice flavor and is perfect for frying. By any chance, did you use old peanut oil that had gone rancid?

@pepperannziggi I totally agree with you. I'm a big wing and thigh fan. Legs taste great, but contain a lot of cartilage. Breasts are fine if you're looking to cut the fat, but they lack in flavor and must be cooked perfectly in order to keep them juicy. Thanks for watching the vid. -Kirk

Good stuff man...u need ur own show on food network!!!!!!

@mikkimtz1 Thanks so much mikkimtz. "Part(s)" can mean any measurement you want. In other words, if you were dealing in tablespoons, two parts would mean two tablespoons, and a 1/2 part would mean a 1/2 tablespoon. This way you can make as much or as little of the spice mixture as you'd like. Trust me that you will love this stuff and want to keep it on hand for seasoning almost anything. Let me know if this makes sense, or if you need further clarification. -Kirk

@daDopeArtist Hmm. What kind of oil were you using and had you used it before to fry something else? Also, were you monitoring the temperature? Do me a favor and answer those questions, and maybe I can figure out what happened.

Good video thx for posting :)

entertaining and informative Mate Cheers

We can't get Butter Milk in England. Would you be so good to suggest an alternative? Thanks Kem

Thanks Kekler. I do love fried chicken :)

i tried making this it kicked freaking ass!!

Good recipe Kirk! yumm

@xCharleigh Thanks so much. Glad you like it. -Kirk

Your chicken looks great. I could use a lil advise though on an oven fried chicken recipe that I've trying to perfect for years lol. I pretty much got it to where I could be proud of calling it my own but I continue to have one issue. The breading doesn't cling to the chicken but instead kinda puffs up forming a kinda shell. Any advice? Thanks Johnny

Haha. I used to get that all the time. I haven't heard it in a while.

Thanks cre8.

Thanks shlyanth. Lemme know how it turns out. Kirk

I'm not the greatest cook but I like to dabble with things.. And fried chicken is one of my favorites too.. I have tried a couple of times with uhhhh so so results.. Never heard of using butter milk before.. Totally going to try it.. And those greens and cornbread looked delicious also... And your video was entertaining and very easy to follow.. can't wait to try it out.. Luke

Except for higher quality versions, non-stick pans don't hold up so well to high temperature. Yogurt and milk/canola oil are all perfect substitutions. Cayenne does add a little bite, but it's also good for brightening flavor. If you can't find it, no worries.

True.

is crisco a good grease for frying chicken

Seasoning the flour doesn't affect the taste. But since spices can burn at higher temperatures, it's safer to season the chicken and put plain flour on the outside. It gives the spices some protection for the oil.

Thanks so much, flvndy

You're adorable - and I did this recipe and the chicken was perfect and yummy!!

very insightful. I don't think the jokes were that bad, not detracting from the tutorial at all. Thanks!

@Adhemar05 Yes. You can either use evaporated milk (not to be confused with sweetened condensed milk), or plain yogurt thinned out with a touch of whole milk. hope this helps. -Kirk

@osuBuckeyesownsNCAA As long as your oil is at the same temp (325 to 350), it'll take close to the same amount of time, maybe a bit less because you're deep frying instead of shallow frying. I would guesstimate 6 to 7 minutes for wings.

i had a question is there a video how you make that seasening(sorry if i typed it wrong ) i made those chicken but they were way to salty :P

im favorite this and try it mmmm good ;)

@Egcuisine Ok, So I tried the fried chicken this past weekend. OMGosh, I did so good for my 1st time making it!!! It was delicious!

thanks

Hey Lilly, thanks so much for the kind words. I'm glad you love the chicken. I'll be adding a video on how to make ice cream is about a week or so. Let me know what you think.

@TommyKatYT Thanks for the kind words, Tommy. It doesn't have quite the enzymes as buttermilk, so I'd probably go with plain yogurt diluted with milk or evaporated milk. Let me know what you think about that.

Thanks so much, BigDS -Kirk

@xxCrazyKid I usually make very large batches and keep it in tupperware. When I need it, I load up my pizza shaker and I'm good to go. You can use this seasoning on lots of things so helpful to keep it on hand. -Kirk

I'm from Georgia and this is almost EXACTLY how I make mine. Except I let it sit for about 30 minutes after flouring. And I do NOT use oil, I use shortening because when the chicken's cold (leftover), it doesn't get soggy.

oke thanks ill try it again ;)

I used the techniques from this video when I made my first successful batch of fried chicken legs a few weeks back. I forgot the salt and pepper in the buttermilk that time, and I use my own seasoning blend: paprika, salt, pepper, a "soul" seasoning blend I found at a discount market, garlic powder, onion powder, and sage. Came out great. Tomorrow I'm doing it again, but this time with wings. You should try it in cast iron, with a lid; I use a deep pan and don't turn quite so much.

Majed, Adding more cayenne pepper to the seasonings will increase the spiciness. You can also add some Tabasco sauce to the buttermilk to really give it a boost.

I wouldn't recommend deep frying a whole chicken... unless of course you have an outdoor turkey deep fryer. If you did deep fry the whole bird, I'd recommend either marinating or brining it. The reason is that buttermilk is a better treatment when you're breading the chicken... and you would never want to bread a whole bird. By the time you fully cook the bird, the breading will be burned. Hope this helps. Kirk

Sweet tea is becoming more popular on the west coast, but for the most part it's prevalent as far west as Texas. And yes, I am very familiar with the WV pepperoni roll. What a wonderful little invention that is, eh?

@osuBuckeyesownsNCAA For sure. If you don't want to use peanut oil, I'd go with canola oil.

lastly, it's a good idea to spray your baking sheet with non-stick spray and then wipe it down before your place your chicken on it. this allows for easy removal. hope that helps, Kirk

great vid, luv the chicken looked great. is it ok to use normal milk and mix raw eggs instead of using buttermilk for the batter? also do u have a collard green recipe?

@krystyne408 So glad it you enjoyed the recipe... and for the wonderful feedback :) -Kirk

Thanks so much montreal. Kosher salt is the everyday salt for most chef's It's cultivated much like iodized salt (from underground salt beds), but is processed in a way that is compatible to Kosher law. It has a wonderful, more sedated flavor than iodized salt, and it's larger grain allows for easy handling. All in all, it is a much better way to season your food while cooking. That said, sea salt is great too. Hope that helps.

Chuch, What I'd do for a Cajun flair is add some Louisiana hot sauce to the buttermilk soak. I'd also add a few more herbs and spices to the seasoning blend, maybe a little onion powder, dried mustard, dried oregano, dried basil, etc. I think that should do the trick.

also how long did you leave the wings in the buttermilk and in that pan is all that liquid oil? How do you get that much oil in the pan?