Fun fact : this chicken willfully gave its life when it found out that Frank was doing the cooking.

@reinkengen5237

19 күн бұрын

is that a compliment or an insult? I can't tell

@Metoobie

19 күн бұрын

@@reinkengen5237 Compliment. Frank is an artist and a genius!

@Dax893

18 күн бұрын

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.

@kevilhoukholhousa2082

17 күн бұрын

Wow really? Thats amazing

@sharkparty1027

16 күн бұрын

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

@kevcole3333

11 күн бұрын

Where the f is the recip

@creativemindplay

10 күн бұрын

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!❤

@chrislawson1233

10 күн бұрын

​@@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!

@babyhuey6342

20 күн бұрын

LMAO this is a basic AF fried chicken recipe that barely takes any time.

@koalasez1200

18 күн бұрын

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!

@michaelbendavid777

16 күн бұрын

​@@babyhuey6342 If you watch the older videos you will get the joke 😂

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

@gandoff7840

20 күн бұрын

Kinky

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.

me: lets see this recipe im hungry Frank: so youll be able to eat this in 3 days maybe

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.

Reminds me of my granny’s fried chicken in the cast iron! Beautiful 🥲

Frank's 101 videos are always fun and informative... Keep 'em comin'.

Chef Proto...the perfect name for the foremost chicken fryer out there.

Thanks chef Frank. Pure gold!

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 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

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.

“Yes Frank” we all said in unison

Looks amazing! Thx for sharing, I hope to try this one very soon! ❤

This was the best crust on my fried chicken ever. Surprisingly, I came here AFTER already making my brine, and it was spot on to yours: buttermilk and hot sauce and seasoning. Thanks for the great dredging tip!

So simple to understand I always pay attention on on infor before I do the steps I give two thumbs up. 😊😊😊😊😊😊😊😊.

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.

I love Chef Frank!!!!!

This guy does not miss! I have made every recipe of his on here, every single one chefs kiss 😘👌

Thank you, Frank!

We love Frank!!!

Nothing better than Chef Frank and fried chicken!!!

😂❤❤❤ 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!

Yeah I will be doing this soon

Don't forget to let the oil get back up to temp between batches.

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.

Would like to try some of Chef Proto’s food. Wonder if he has a restaurant or offerers tastings at his culinary school

I saving this one!

Wow… I just found him. I’m IN 🙆🏽‍♀️🙌🏽🙌🏽

Frank posts a video, I watch it. Simple as that.

Stellar. I normally buy boneless chicken thighs anyway as they as so forgiving on the BBQ. I can do this one... thanks.

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!

Badia Roasted Garlic Powder 👋 Outstanding tutorial as always!

I'm gonna make this next week, thanks!

@user-ol5pq4ir4z

16 күн бұрын

tell me how it goes!:)

@kaeez

7 күн бұрын

How did it go?

Great video , what kind of oil , do you use?

The boneless thigh approach is great

Recipe saved!!! 😮😊❤

its a a little brown, some people might say its burnt, but for a single frying technique for me that is perfect

Yum

What do you do with the oil when you're done?

What do you do with the oil?

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 :(

Chicken thighs definitely the new meta 🙏🏾🙏🏾🙏🏾

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.

Is there something I could use to replace the buttermilk? Like yogurt ?

I use different spices, but the buttermilk double dredge is the way to go@ Kosher chickens here so no need to brine overnight,

Do you ever add corn starch or cayanne or comino to the flour mix? I'm thinking yes.

Give us the exact measurements of all the ingredients

Can you use bamboo flour to make it keto? Thx!

Ghee is the best thing to fry chicken in

I love fried chicken especially spicy 🌶️ fried chicken 😋.

Is there a link to this recipe?

Sweet potato starch is the best coating imo

"Chicken needs to brine for 12 hours!" °me up at 5am brining chicken°

Can this recipe be used for Chicken Freid Steak?

What kind of oil are you frying with??? Can I use olive oil?

I prefer 1/3 potato starch to 2/3 ap flour. But, to each their own.

Recipe available?

What to do with that oil after?

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.

Everyone has different ways of cooking fried chicken but I may try to cook Frank's method one day

Lard is the best choice for frying chicken.

What is the max brine time?

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

@moonlitxangel5771

17 күн бұрын

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.

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?

@nawawie4159

20 күн бұрын

pickle juice

@Flk0217

20 күн бұрын

@@nawawie4159this. It’s what lots of places do in place of buttermilk.

@jasonsandlerspeaks

20 күн бұрын

@@nawawie4159 oh wow, I'd never have thought, thanks.

That would also make a great sandwich😋

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.

@MrDrivingFaster

18 күн бұрын

It’s the flour you use. Use 2/3 strong bread type four and 1/3 corn meal.

@_Toxicity

18 күн бұрын

@@MrDrivingFaster Thanks!

@sallgoodman2323

10 күн бұрын

@@MrDrivingFaster Yeah, thanks. I'm developing my fried chicken recipe and trying new tips helps

what do I do with the brjne and the remaining flour?

What do you do with the oil after?

@vanghostvvs

20 күн бұрын

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.

@GodzHarleyGirlStudio

20 күн бұрын

Filter it through a coffee filter and reuse it.

what do you do with the Oil afterwords ?

@GodzHarleyGirlStudio

20 күн бұрын

Filter it through a coffee filter and reuse it.

@BradiKal61

20 күн бұрын

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.

Do you have to use buttermilk?

Question: Do you leave the chicken out after the first dredge or put it in the fridge? Thanks.

@kaplada22

7 күн бұрын

Out.

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 )

What are the correct measurements?

My mom said I was born with my boning knife in hand believe it or not -Just Saiyan!

👏

0:54 my mom is malding at me when i'm making fried chicken with boneless thighs because it's hard

Hmmmm. Have you been measurements for the brine???

@6:18 I have only a minor disagreement here. In some rare cases water can get super heated to above boiling and then flash into steam. If you have a pan of oil that seems like it should be way hot enough to boil water out of food be careful. Frying in new grapeseed oil has given very unexpected results a few times.

I love Frank and I stan his bona fides but the title of this video simply cannot be accurate.

What are the measurements for the brine

@vanghostvvs

20 күн бұрын

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.

I hope Dan is ok - haven’t seen a gadget video in quite some time and I miss them!

link to the recipe with measurements?

Bones just get in my way.

0:40 boning chicken lol

lots of boning today

KFC and Popeyes despise this video. It angers them to no end. well done!

I'd like to know what the salt to flour ratio is in the dredge. Two tablespoons of salt to how much flour?

@kaylarotondi1293

20 күн бұрын

just measure with your heart, it’s literally just salt. throw a few pinches in

@anvikloitongbam5980

19 күн бұрын

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 .

Im hungry.

Epicurious? Is everything okay? You don't seem to come out with videos as often. I'm missing you.