Looks like my mom's but she would get the chicken out of the freezer put in into a bowl of salt water in the fridge so it would brine while it thawed when it was time to cook she mixed flour salt garlic powder and seasoned salt in a gallon freezer bag threw the chicken in then dropped in the hot grease let it cook while making mashed taters, gravy made with the flour she put on the chicken and a veggie usually green beans my favorite. I make my fried chicken the same way it's my oldest niece and nephew's favorite.

Love it! Air fryers be gone! Lol

@Saturdayz_In_The_Fall

Ай бұрын

Biggest scam in the cooking industry.

This lard method is exactly how grandma used to fry chicken but she used an old black cast iron fry pan. A Dutch Oven pot makes so much more sense in terms of safety. Thanks for the video.

I think I would add seasoning to my flour to make it extra tasty!

@asimhusain8087

Жыл бұрын

Me also

@Pt0wN973b0iI

Жыл бұрын

Adding seasoning to flour, makes the seasoning burn.

@tinkrosay3419

Жыл бұрын

Facts I always seasoning my flour as well when frying it just makes sense and more flavorful with every bite and no it do not burn

@Lori-lp6uc

11 ай бұрын

That's what I do also.

@naomineal1785

10 ай бұрын

​@@Pt0wN973b0iI After seasoning your chicken, use dry seasonings in your flour, mix well, you'll see that the dry coating won't burn, please try it and you'll never ever just use flour without again. I promise!

Where has Christy been all of my life?! Between this and the butter burger recipe from Milwaukee last week, I'm going to stay warm this winter. Thank you!

This is how I was taught to make fried chicken. No batter, just a light coating of seasoned flour. I switched back to lard after the AHA come out with their announcement several years ago about how wrong they were to recommend shortening and other hydrogenated fats instead of lard and butter. Very low key announcement in which they essentially admitted they, in large part, caused the heart disease epidemic. I don't do the water dip, though.

@bmc9504

Жыл бұрын

As a Brit from an industrial part of the UK, we mainly use beef dripping (tallow) while most of the UK used lard. Oil has been a disaster, my great grandmother lived to 96 and had 16 kids and worked from the age of 12 and eventually had to look after my great grandfather who lost his legs , she survived a botched hip replacement at 90 and now we see 40 year olds in the city look like walking skeletons while complaining about headaches and other mild things. She ate raw sausage meat nearly everyday and up to 1lb during her first pregnancies or so I was told. She use to put plates in the oven too so she could use fat as a gravy and keep it warm. Mmmmmm

@LilReese728

11 ай бұрын

@@bmc9504she ate raw sausage but put plates in the oven🤔 this sounds surreal

@bmc9504

11 ай бұрын

@@LilReese728 fats would solidify, in the UK we also use kidney fat to make dumplings. The brand is called Atora. Of course food food was fresh,. nothing needed warming up except the plates.

@mikezylstra7514

11 ай бұрын

Atherosclerosis is mostly an inherited thing - too low an HDL, too high LDL. Not too dietary-related, really - aside from obesity (usually just from eating too much).

@reginakrystyn

9 ай бұрын

My 91 year old mom never used batter. Just flour, seasoned salt & paprika in a gallon sized ziploc! 🍗

I have never ever cooked fried chicken but watching this has given me knowledge and confidence to know what Im doing in the preparation

Please continue to implement cooking tips with Lard. Q:What's Eating Dan? A: The price of Vegetable oil. Lard science makes things crisper in fry, and more tender in Baking. When i was a Porter, I couldn't believe how the Vegetable oil would harden on the frier heating coils, and forming and impossible film on my vents. Turns out that Vegetable oil becomes a plastic when you heat it (DAN!) I took a second look at Lard and Tallow when i listened to Nina Tiecholtz talk about "the big.. FAT.. lie." Love you ATK you've been a part of my life for over 20 years, and I don't miss anything you guys do! ❤

Lifelong Hoosier here and this is very similar to how I make my fried chicken. I use milk instead of water and also season my flour. Otherwise, it’s the same and my family loves it!

@fredabatts2346

Жыл бұрын

No seasoning??

@TammyD123

Жыл бұрын

@@fredabatts2346 Salt, pepper, and paprika in the flour and sometimes a touch of finishing salt right before serving.

Beautiful Christie and Julia❤

Don't waste your seasonings! Always season on a sheet tray or in a dish so you can roll the chicken around in the seasonings and not leave half behind😉

My friend Jay's mother grew up Cajun in Louisiana. Her opinion is that lard is not just the appropriate fat for frying chicken but the ONLY choice. I make her chicken recipe a couple times a year because Lipitor and Zantac can only do so much.

@angelbulldog4934

Жыл бұрын

We're learning now that meat fat is much less harmful than veg and seed oils. What's really dangerous is the pharmakeia, which, at its root, means "witchcraft, sorcery". No thanks. I'm almost 74 and take none of that crap, even OTC. My brain is sharper now than when I was in school. It was the meds that caused the brain fog.

@HeatherValentineMsFoodie

Жыл бұрын

😂😂😂😂

@HotCurryMouth

Жыл бұрын

🤣

@kimminor1296

Жыл бұрын

"Cajun" is so overrated. Fried chicken is soul food not cajun. Slaves used to fry chicken parts in a pot on an open fire.

@ygmistique8155

11 ай бұрын

Lard is made from pork so its a no from me.

Thanks for a great recipe. It was fun watching you two and I can't wait to cook this.

Oh my LARD! Looks delicious!

I would use vodka and water, 50/50, instead of just water. I live in England. We all use lard, duck fat, goose fat, chicken fat, beef tallow. Wonderful.

@t.martin3179

Жыл бұрын

Why vodka?

@Porkcfish

Жыл бұрын

@@t.martin3179 It would create a crisper coating.

Beautiful recipe! I appreciate the attention to detail.

Wow that looks so yummy and taste. Thanks for the that wonderful tip with the water, i didn't know about that but it come out delicious.

Brilliant recipe. This was how my mom and dad used to cook fried chicken back in the day. Thanks for being it back.

Looks so tempting, so easy to make

I fry chicken like my mom. Preheat oven to 360°. Pour flour, baking powder, salt, pepper, onion powder, garlic powder, and paprika to a paper bag(or plastic bag). You can also just use Seasoning Salt. It has the same ingredients. Shake to combine ingredients together. Dip chicken in a milk/egg mixture, put into flour bag one piece at a time. Shake until chicken is thoroughly dusted. Place aside until lard is hot. Fry. 4 minutes on each side. Place fried chicken onto a sheet of aluminum foil. Close/seal foil around chicken. Bake for 35 minutes. Perfect every time. Crispy and delicious. The bag makes clean-up so much easier. Just toss it in the trash

@KennethMaese

19 күн бұрын

Mmmmmm yum ❤

I made this yesterday. It was truly exceptional in flavor and texture; the crust was incredible. Thank you for this recipe.

basic and simple just the way it was. Thank you so much!

I just bought a deep fat fryer. This is a perfect recipe for that! Thanks much.

Classic.

In Portugal we do use lard for many savory dishes. 😋😋 We also use a mix of lard and olive oil. Thanks for posting the recipe

Made this in lard turned out fantastic

Turned out great. Thanks so much.

She is absolutely right about using lard. My mother cooked with lard with just about everything. She would julienne potatoes and fry them in lard with her cast iron pan. They always had a beautiful crisp brown coating and were absolutely delicious. Did the same thing with hash browns and taco shells. Her fried chicken turned out just like you two made and it was never dry.

Born and raised in Alabama. I have eaten my share of fried chicken. The best fried chicken is chicken that is seasoned ONLY with salt and pepper. Lightly coated with flour without any egg wash or thick batter that just falls off and burns in the bottom of the skillet during cooking. This recipe is truly the best example of how to properly fry chicken. Don't complicate it. My grandmother and her mother and her mother before that used salt and pepper. Why? That's all they had. No Dano's, No Tony's, No whatever, just salt and pepper. Thank you for posting this video!

Thank you for sharing this online : ) It's in the fridge right now. I'm excited to see how it turns out!

OK, I’m going to have to try this one. Looks delicious.

@polarbear353

Жыл бұрын

Trust me, once you cook your chicken like this, you’ll never go back.

Yes it looks amazing

The look on Julia's face @0:44 was "You don't even need to explain it. Just start cooking. LFG." LMAO

Thank you for your informative tutorial video 👍

Here for the health freak comments.

Growing up in a house with a mom who was a "simple" southern mom, and watching, learning how to cook from her. This is nothing like what I learned about frying chicken. Salt, pepper, a quick dip in seasoned flour with salt and pepper added to the flour,f ried in vegetable oil. That's fried chicken.

Looks delicious 😋

Thank you Christie and ATK for doing my suggestion!

Tons of good information here. Im the type of person who needs details and why some things are certain ways. America's test kitchen is the best place to go to get this. You both work well together also. Oh i also love the end when you recap everything. ❤

Thanks for sharing

Absolutely delicious 😋 😍 😊

Thank you,

We always used lard (or shortening) in the Maritimes to deep fry.

I am so glad I get to see you cooks pest the kitchen I will try this chicken. And it’s so good to see your braces and Julia, two ladies are so beautiful.❤️🌹

Great video Thx

At 76'never fry chicken that way except in lard; was raise on home made lard; daddy and my uncle; brother always killed to hogs in the fall an all day night working at it great memories; so thankful my son and I moved back on the home place 39 yrs ago now nothing is like those great days; going to try your chicken that way even call my son that lives right here at can see his kitchen light in the. winter??🎉

I've seen candy bars, pizza.... but never fried chicken on the bone.... being eaten with a knife and fork! This is a first for me. :)

Hi ATK 😋 Salutations from California

Great Video ! Just a nice basic fried chicken recipe 😋

I love fried chicken!

Only difference... I brine my chicken parts in salt & pepper water over night, then lightly re-season before frying.

@t.martin3179

Жыл бұрын

What's your brine solution?

@MarkLewis...

Жыл бұрын

@@t.martin3179I think you mean a ratio... Enough water to cover the chicken, and I use a little less than a regular coffee cup of salt, and half as much pepper. Sometimes I add pickle juice. Your mileage may vary, because everyone has a different salt liking.

OMG ! This is prepared and looks just like my Mom’s chicken.

delicious

Good job ❤❤❤❤❤❤

I'll have to try this. I tend to prefer recipes like this one that use just a few seasonings in abundance, rather than 1/8th teaspoon of twenty different things. It's much more deliberate when you just pick a seasoning and *use* it.

@billbufford

27 күн бұрын

Absolutely!

that is such a straight forward recipe, you can just imagine it is from the Midwest.

Your chicken looks delicious!

French fries cooked in lard are delicious too!

@anmnou

Жыл бұрын

No, that would be beef tallow, not pork lard.

ATK,HELLO,CHRISTENE

Splurge on the leaf lard. Don't go for that shelf-stable hydrogenated stuff. Better yet, head to the farmer's market and get local lard! Make it a special occasion in your house: lard-fried chicken night

@billbufford

27 күн бұрын

What is leaf lard, and where does one purchase it? My grandparents used to use their own rendered lard, which was kept in a covered bucket in the kitchen. It was used for baking biscuits, greasing casserole dishes, mixed with flour to make a roux for gravy, keeping cast iron cookware well-seasoned, and of course for frying anything that needed frying. They both lived well into their 90's and were very healthy. Well, except for when they died.

"We're gonna be aggressive with this" ..... pursue's to just use salt and black pepper hahahaahahhaah

All the best things come out of indiana.

@ericmarks6322

Жыл бұрын

Yeah, like going to family reunions to pick up women, marrying your first cousin, and Larry Bird.

😂😂😂😂😂😂😂😂😂😂😂 she said well seasoned 😂😂😂😂😂

I will try but I'll use rendered lard from Mexican grocery store.

Good video ❤❤❤❤❤

Lard is never out of style. The best fried chicken is cooked in lard, and that's not a lie.

Oh forgot my son used lard he was raise on the home place until we move off so he knows about lard how to cook it out in a big cast iron pot building a fire around it and the good crackling oh right now both of us would love to have some great home make crackling those days r over!!!!!!

Lard is the only way to go == my parents were southern and midwestern and lard was the only shortening in my home! I am wondering if Panko could be part of this recipe for more crunch!

@chrishellemaitland5775

Жыл бұрын

When I want more crunchy chicken I've always used 3-4 Tablespoons of cornstarch in the flour mixture.

@t.martin3179

Жыл бұрын

@@chrishellemaitland5775 Do you think arrowroot powder would work in place of the cornstarch?

@annsmith7207

Жыл бұрын

@Chrishelle Maitland : Thanks for that suggestion! There was way too much pepper in this recipe for me but that is easily adjusted.

@lovewillwinnn

Жыл бұрын

@@t.martin3179Yes absolutely.

@GraceSufficient74

Жыл бұрын

​@T. Martin yes arrowroot would work

"Lard is a Gift from God" - Mildred Rowe, Mrs. Rowe's Restaurant

What kind of kosher salt did you use? Diamond crystal or Morton’s because the other doesn’t salt as aggressively. Thanks

@sandrah7512

Жыл бұрын

Diamond Crystal is ATK's Kosher salt default.

No seasoning besides s&p? At least a few of the Colonel’s 11 secret herbs & spices

@sandrah7512

Жыл бұрын

This is one particular fried chicken recipe. ATK has many more, including one that's KFC-like.

We in Northwest Louisiana just call it Fried Chicken. lol

I like a spray bottle of distilled water to wet the chicken for a 2nd dredging

I LOVE FRIED CHICKEN

I'm assuming the lard gets strained and reused...if so, how many times can it be used before throwing it out?

YES, yes! I win! Indiana is known for frying a lot of foods in tallow, lard, etc. Restaurants will upcharge $2 when frying french fries in lard/tallow. I'm at the VERY BOTTOM of Indiana, (southern Hoosier) directly across the Ohio River from Louisville, Kentucky. Some of the very best foods are prepared here. ♥️

Hi look good

Me: Searches up How to make the best fried chicken Me when I saw the title of this video: HOW

"The best friend chicken" with Christie, Julia did fried chicken in her home kitchen and then last year Brian did the 'how to make the best one batch fried chicken'. did i miss any others?

Could I use butter milk in place of the milk before the 2nd coating of flour mixture and fry in a blend of Crisco shortening with 1/3 bacon fat?

@johnhpalmer6098

Жыл бұрын

You could, but the flavor profile would not be the same as doing it how Christine did it.

@alge3399

Жыл бұрын

Buttermilk has sugar as well as whole milk. The chicken gets dark to fast from the sugar burning. Try whipped egg whites instead of water before putting chicken in flour. Woks great for me and comes out crispy.

@chrishellemaitland5775

Жыл бұрын

@@alge3399 I make my own butter milk with 2% lactose free milk and vinegar (can't have the lactose,sugar in milks) & it works really well. Some people have told me to try diluting plain greek yogurt, but I've never looked into that

@chrishellemaitland5775

Жыл бұрын

@@johnhpalmer6098 yes, I realize it's going to change to a richer and smoky flavor

@alge3399

Жыл бұрын

@Chrishelle Maitland Yes, we drink lactose milk also. I stopped buying buttermilk because there was no difference in flavor or tenderness to me. There are other alternatives that are better. I find that using a Tbsp of fish sauce instead of salt, mixed into the chicken with a tsp of rice wine vinegar and dry rub seasoning ( 4-6 hour brine) is a good concoction that makes chicken tender and flavorful . You won't taste the fish sauce either. I made buttermilk before with milk and vinegar or lemon juice, but not the same. So I skip any ingredient that has sugar in it because the crust gets too dark and burnt sugars don't taste good.

What kind of difference can expect using lard vs veg oil? Does it affect the taste?

@mjbaz1

Жыл бұрын

Not really. I regularly use lard for frying. I render it myself, but you can buy it in the supermarket. Lard does not break down readily when frying and so is superior for culinary purposes. Lard has been unfairly villainised by marketers of vegetable oils. You may want to read the article "Praise the Lard".

@cwflad

Жыл бұрын

A HUGE difference... it completely changes the taste. Vegetable oil is terrible is so many ways.

@lisamcallister6534

Жыл бұрын

Veg oil has no taste.

@mjbaz1

Жыл бұрын

I should be more specific. Frying in lard will not impart a porky taste to your food.

*My great-grandmother made the BEST fried chicken.*

Lard? How’s it come- liquid in bottle like Wesson oil or tub of white grease like Crisco? Getting the temperature right is what I always had problems with. It was either too hot and burned or not hot enough and the meat was not cooked! My mother used to tell me to just “listen to it, you can hear when it’s the right temperature”😂 I gave up and found a local grocery store that cooks it, just like my mom used to 😂❤

@lisamcallister6534

Жыл бұрын

Tub like Crisco. Haven't you ever had potato chips cooked in lard?!

@johnhpalmer6098

Жыл бұрын

Remember, this is ANIMAL FAT, so it'll be solid at room temperature, much like Crisco. Get one of those temperature probes similar to what was used here (that one is from Thermopen You can get one for around $20 from the likes of Taylor, but the probes are not replaceable. Thermopen units are) and keep it to the temps they say, 325-350F and monitor it and adjust as needed to keep it at that range, here I think Christine kept it closer to 350 if not mistaken.

@morrismonet3554

Жыл бұрын

You can find a cheap clip on thermometer in the outdoor cooking section of most stores as they are a must have for deep frying turkeys.

What about frying chicken in chicken fat or duck fat? :D

Where to buy the John Morrel oil???

Wait...What happened to the onion powder, garlic powder, poultry seasoning, and paprika?...I thought she said she was going to season AGGRESSIVELY 💀 🤔 😕!

@user-db2oe4qc5c

Жыл бұрын

Right. So dissapointing

I know some fats can be saved like bacon grease and cooking oils in general but can lard be saved for a while after a cook? This stuff gets expensive tbh.

What does adding baking powder to the coating mix do?

@gwb7875

Жыл бұрын

Makes it Crispy and Crunchy

@frankpewter741

Жыл бұрын

@@gwb7875 Thanks for the hot tip!

I don't even need to watch the vidoe before I hit the like button

I gotta try this, looks like what my mom used to make when I was a kid. But please, don't eat fried chicken with a knife and fork.

@ericmarks6322

Жыл бұрын

Only yankees do that. A Southerner would take no part of such blasphemy.

The only change I would make is to dip the chicken pieces in whole milk instead of water. My mother, who grew up on a farm, made amazing fried chicken! After flouring, all she used for seasoning was salt and pepper. She would salt and pepper each piece again after browning (in a skillet). Then, she'd put the lid on and turn down the heat to slowly cook the chicken and get pull the flavor out of the bones, similar to pressure cooking. It was truly amazing! It wouldn't come out crispy, but the flavor was fantastic. Then she'd make chicken gravy to go over the mashed potatoes. Heavely!!!

@stephenkormanyos766

Жыл бұрын

Yep-times were tough and a pot of lard was not what we used-just a 1/4-1/2 inch layer of lard in the black skillet bottom, brown both sides, lower the heat, cover, and finish cooking, heat back up to crisp, then strain off part of the lard to save for next time and add flour, salt, pepper, and paprika, then milk to make gravy. My mom used buttermilk for dipping, but it was always the milk from churning butter. I use buttermilk from the store but keep the temperature a bit down because it tends to burn. It’s nice to see folks coming out again to celebrate real food. It’s been a while hasn’t it? Also the seasoned chicken needs to sit overnight in the icebox uncovered for better to the bone flavor when cooked, and no fancy spices that burn in the oil-just salt and pepper and you’re good to go.

@SewAndTellwithDori

Жыл бұрын

​@@stephenkormanyos766 Absolutely! Nothing but salt, pepper and a good, healthy simmer in a covered skillet. 😋 Fried chicken, mashed potatoes & gravy, and a vegetable side dish was the weekly after church Sunday afternoon dinner meal. YUM!!!! I grew up in So. Calif., but my mother's cooking was mid-west style all the way. The only thing we didn't have on the table was a stack of sliced white bread. Ahhh, the wonderful memories! 🥰

I oiled my chicken when I seasoned it, will this method still work???

Paper towels create steam that makes the crust instantly soggy

Video recipie starts at 2:10

Question: did you season the chicken before you dipped it into water, or after?

@shawnstrickland7313

7 ай бұрын

Did u not watch the video?

I'm curious how to know how much meat is on a whole chicken. She said a 4.5lb chicken is 3lb parts. Is the ribcage, sternum, and back always around 1.5 lb in a chicken, or is it 1/3 the weight? This is fascinating to me :) Thanks!

@johnhpalmer6098

Жыл бұрын

Go by the weight on the package as most chickens are in the 3-5lb range all complete. You only need to remove the backbone/rib cage for the most part, but don't toss them. Keep them in a freezer bag in the freezer and make stock out of it later on.

What did you do with the lard after you finished cooking????????

@lisamcallister6534

Жыл бұрын

Clean/filter and reuse.

@bozersgal

9 ай бұрын

use 3 Tbs for gravy, drain and keep rest

Herbs? Spices?

My Nan used to keep her lard in a pot on the back of the stove, she used it multiple times before throwing it away. How do you store your lard?

@polarbear353

Жыл бұрын

My mom did the same thing.

A lot of recipes I look at call for kosher salt but I can't ever find it at the supermarket.