Got my hopes up thinking he was gonna fry with water 😢

@Pop.tart10

7 ай бұрын

Lmfao hahahah same, wtf was I thinking 😂😂😂

@cliff9887

7 ай бұрын

how stupid can you be? he said instead of buttermilk not instead of oil

@tomsmith2942

7 ай бұрын

That’s called boiling

@danim8414

7 ай бұрын

Same

@babyeater42

7 ай бұрын

That’s poaching

Read the title and thought this man was about to boil that chicken 😂

@Tuljan420

6 ай бұрын

@Person11068 why not? boiling is just frying with water :D

@klashslash6919

6 ай бұрын

We need fredo on this

@oscah_whisky

6 ай бұрын

Right! I was gonna be like: "Everybody's so creative!"😂🤣😂🤣😂🤣

@anshumansahoo4869

6 ай бұрын

​@Person11068 well there's fats in the chicken

@anshumansahoo4869

6 ай бұрын

@Person11068 well you wanted fats and I have it to you, now shut it

I’ve been a chef for 14 years and I’ve been telling people to brine their chicken first instead of using buttermilk, it’s got more flavor and helps the chicken keep its moisture

@singingchef23

2 ай бұрын

Brine is great but so is buttermilk which changes the viscosity of the chicken and makes it more tender. Both have their own merits

@electro-nicrepairs4296

2 ай бұрын

​@@singingchef23I don't think you know what viscosity means lmfao.

@electro-nicrepairs4296

2 ай бұрын

Buttermilk ain't gonna make your chicken thicker or runnier lmfao. Batter maybe.

@lukesmeltzer5961

2 ай бұрын

The industry is ether super for change or never changes

@TheRealist1.

2 ай бұрын

​​@@electro-nicrepairs4296I was gonna let em make it ... Bro thought he was cookin. 5 likes say that others think chicken is too viscous.

Instructions unclear: accidentally made boiled chicken

I think we all can agree we thought he was gonna use nothing but water

@KM-qk1oz

7 ай бұрын

Nah

@christophfinnigan3967

7 ай бұрын

Me

@wadewilson8011

7 ай бұрын

🙄🤦🏾‍♂️

@chefprepjustindieh

7 ай бұрын

Read my scientific response on the main page. He’s got it wrong

@theranman0000

7 ай бұрын

I absolutely did not but I can see why some people would.

My dumbass thought he was gonna use Just the water as the batter 💀

@xrybgfyuknnderhn9567

7 ай бұрын

Wtf thats hilarios

@Meds1000MD

7 ай бұрын

Nah friend

@user-zo9yq3uf5v

7 ай бұрын

Yah you ain't the brightest fasure

@user-se5lt3cr4n

7 ай бұрын

@@user-zo9yq3uf5v you can’t even spell future

@LuvJonesie

7 ай бұрын

😂😂😂😂😂 I laughed so hard

“This is the way Korean fried chicken is made… but different” makes 100% sense

@beautifulrose8619

Ай бұрын

lol

@Texaskiller512

Ай бұрын

60% of the time it works every time

@KM-qk1oz

Ай бұрын

Same same but different

@SpaghettiBelly

Ай бұрын

Because most korean fried chicken uses rice, potato, or corn starch as well to keep the crispness

@Italianempath

Ай бұрын

Definitely maybe😂

Try sparkling water when you make the batter. I do this on occasion and it comes out really good. I also add a bit of potato starch to the dry ingredients, it adds a bit more of a crunch.

@sueellenmcgoey

Ай бұрын

Corn starch works too

@unbotheredmovement

Ай бұрын

​@@sueellenmcgoeySeltzer Water is the best.

@HarryToeface

Ай бұрын

The carbonation goes flat tho........

@friixq

22 күн бұрын

@@HarryToefaceno shit?

@theburpeeman2931

13 күн бұрын

Rice flour just as good if not better

Was waiting for "I just saved myself a hundred fifty bucks"🤣🤣

@MrFaberobert

6 ай бұрын

When I see the foam I'm in my zone

@lillyvgutierrez9685

6 ай бұрын

Lol 😂😂😂

@nonino1644

6 ай бұрын

FZ150😅

@TrippyNiggaJaquan

6 ай бұрын

Hahahahahaha nigga this comment so underrated 😂😂😂

@xiaqpaix4

6 ай бұрын

Most satisfying quote on the internet.

Buttermilk has nothing to do with the crispy batter falling off. It has to do with how much extra water is in the chicken, most chicken is water chilled which causes it to absorb extra water so it shrinks more when cooks. If its air chilled chicken it'll shrink a lot less and the batter will be stuck to the chicken. The more you know 🌈⭐ Edit: all you boneheads think I'm wrong go watch Ethan Clebowski's recent video on chicken, touches on the topic of water versus air chilled chicken

@Proud_Troll

6 ай бұрын

Ya gotta put a star in front of it 🌈⭐️ or else people will think you're gai

@AuroraGw2

6 ай бұрын

@@Proud_Troll oh shi you're right, I fix

@AuroraGw2

6 ай бұрын

@@MidwestMay don't tell them my secrets

@robertscott1245

6 ай бұрын

buttermilk has a lot to do with this, for exactly the reasons you provided. Buttermilk is already mainly water, and then different stores sell different consistencies of dairy product but universally still call it buttermilk. If your buttermilk has more water than someone else's and you don't use less to account for that, your shits gonna be soggy

@lordfarquad1735

6 ай бұрын

This doesn’t make any sense as he is literally soaking it in water.

And yet as a southerner, I have only ever soaked my chicken in buttermilk and have never had the batter fall off.

@L1LP0E

29 күн бұрын

I'm saying!

@kirkchurchil8216

28 күн бұрын

I’m a chef and not southern and I will tell you he’s just BSing for clicks. Buttermilk chicken works perfectly fine. Brined chicken is good to they both have their place. I hate the hipster bs in my industry 🙄

@SageLaRue

26 күн бұрын

Yeah he ain't got that Southern blood, that's why he (and other folks) don't know how to do it well

@joselopez7973

23 күн бұрын

Single or double dredge, I've never had the buttermilk "fly off easily"

@Some_guy_and_his_games

21 күн бұрын

I’m not a southerner and the batter flew off when I soaked it in buttermilk. it turned into a butterfly

48 hours marinate in buttermilk and pickle juice and dill , all natural breading . 🎉 best chicken tenders ever 🎉

@qualitycustomdesigns9454

Ай бұрын

😊00

Buttermilk is just fine for fried chicken. Been doing it for 20 years

@rj920

6 ай бұрын

Facts

@AnubisFenrir

2 ай бұрын

It stayed on cause of the flour 🙄 you can use, whatever you prefer. I saw many videos where they used buttermilk

@kiadent8848

18 күн бұрын

I as well, and my chicken is perfect

There are many ways to cook. Buttermilk is fine for me, never have an issue with it sliding off but this looks fine too. I prefer the flavour of the buttermilk batter myself

@UnknownAlien475

7 ай бұрын

Yeah, it usually works fine if you double dredge it with Buttermilk. He is exaggerating a little bit. Also, using Wagyu fat as the frying oil makes it even more delicious.

@levadorcarney4766

7 ай бұрын

Check the words right out of my mouth

@chefprepjustindieh

7 ай бұрын

Right

@hgs09

7 ай бұрын

I hate the texture of most buttermilk fried chicken. Then, a lot of people batter the hell out of it to the point where the fried batter leaves a gap when you cut/bite into it...not to mention the underside is 9/10 gummy and gross.

@madblkmanonbullshit7765

7 ай бұрын

​@hgs09 That's because they are frying it too fast. All they need to do is turn down the heat. I will stick with my buttermilk batter. Korean chicken is crispy, but lacks in flavor compared to mine.

He crazy af. He don't know how long ppl been using buttermilk?

@SoufBySoufeast

Ай бұрын

Right🤦🏿‍♂️😅

they went from brining to brining but with buttermilk, and now they’re back. life a cycle and we rollin boys

Cornstarch is your greatest friend when frying anything. Super crunchy!

@marcusp863

6 ай бұрын

Or potato starch if you can find it!

@jamesishiramcintyre7139

6 ай бұрын

Yes

@rbagboyz

5 ай бұрын

Arthur threachers secret

@user-hi4xk1bs2o

5 ай бұрын

4 REPLIES

@pimpnlovepimpn4461

5 ай бұрын

Let sit and fry a second time for ultimate crunch

Never had a problem using butter milk. I mix franks red hot and butter milk. Batter has never fallen off

@NumberTobi

7 ай бұрын

Literally the short before this one just showed me the crispiest fried chicken I’ve ever seen and he used buttermilk without the batter falling

@briantbmoth6472

7 ай бұрын

Me too

@meam2932

7 ай бұрын

@@LilithsCosmicLoungeseason the flour tho lol.

@johnydelicious8374

7 ай бұрын

if u do butter milk, it tastes more like kfc, but if you do with water, its way more crispier

@sko1beer

7 ай бұрын

@@johnydelicious8374soda water make it even more crispy

Every grandma in the south looking at you

My grandma taught me how to make fried chicken this way. Never eggs or a breading station. She made a thin badder with the seasoned flour and water. On my grandpas birthday she would use beer 🤣🤣 but it was always crispy and delicious. I still make mine this way when I make fried chicken on occasion.

We’ve been using buttermilk, our whole lives, and our crust never falls off… Your chicken did look delicious though. I’ll try it out.

@angelafahlenkamp9311

6 ай бұрын

This guy has no REAL idea why his batter was falling off because what he said here made me think he has ZERO idea how to fry chicken

@therightdude

6 ай бұрын

@@angelafahlenkamp9311 Any chicken that is patted dry will conserve the batter on it....this guy is baiting the click lol

@user-uf5jo2du7g

6 ай бұрын

Thank. You. Rolling my eyes so hard

@aoukoa607

6 ай бұрын

​@@therightdude Nah the wet batter strat is real but only if you use a mix of corn starch and flower, and its more for making it stay crispy (especially after being sauced, like Korean fried chicken is) than keeping the breading on.

@Dj-tb3vt

6 ай бұрын

The shit people make up I have never heard of this man or what he is talking about it’s going to fall off any way

For super crispy chicken it honestly all comes down to the thickness of the batter and the temp of the oil. If your batter is too thin and the oil not hot enough during immersion you will have breakup every single time. The batter needs to be at a melted ice cream level of consistency. Thick enough to be a slow pour if you poured it out. The thicker the batter the thicker the crust. However the thicker the batter, the harder to cover the chicken. Thus always think "melted ice cream" level consistency and check the temp of the oil every single time.

@beneg417

6 ай бұрын

It's doesn't need to be thick at all. In restaurants they use more corn starch. Which makes it super crunchy.

@deomartinez77

6 ай бұрын

@@beneg417 That's why I suggested the consistency of melted ice cream as the level of thickness for the batter. This is a very smooth and really thin consistency; but not so thin that it doesn't stick to whatever is being coated.

@tapewerm6716

18 күн бұрын

Hey! You just gave me an idea .. I'm going to try soaking my chicken in melted ice cream! Then I'm going to choke it! LOL .. j/k

@sarinirangedera7476

8 күн бұрын

great tip thanks

lol this is how korean fried chicken is made, but different

Playa... I'm from a home cooking melanated household. MOMMA, GRANNY, GREAT GRANDMA, AND UNCLE BUBBA BEEN FRY'N THAT YARD BIRD FOR AGES.... In the kitchen, on the wall phone with that super long spiral cord, watching general hospital, drinking a pepsi, and us waiting patiently cuz we can hear thar sizzle, smell that aroma and see that slight smoke in the house. We got this. Glad you finally made it. And don't ever say "brine" again.

Been frying chicken for years with and without Buttermilk. Never lose my coating.

@GrimiestGurber

7 ай бұрын

Was thinking the same thing seems like a skill issue

@insaniittyy

7 ай бұрын

I have never lost my breading with buttermilk it is indeed a skill issue if you do lose it

@eduardochavacano

7 ай бұрын

so its just clickbait. nice video though.

@everythingyousayiscorrect

7 ай бұрын

That’s because you actually know how to cook and not just easy recipes.

@d00mboy13

7 ай бұрын

This dude just doesn't know how to cook

You really thought I was gonna wait overnight for some fried chicken 😅

@vaporean_boylove.0w083

6 ай бұрын

Unless ur ravoness for it now... Then maybe.

@phaded4200

6 ай бұрын

Bro just try it

@atlasg2402

6 ай бұрын

Just say ya can’t cook

@Madicisbic

6 ай бұрын

​@@atlasg2402Neither can you

@Clogmonger

6 ай бұрын

I only marinate or brine or.. ya know- wait for "flavor development" if I have extra that I don't expect to eat the day-of 😂

The buttermilk is a marinade before cooking. Not part of the batter. The enzymes tenderize the meat

I was waiting to see him fry with water.

This is actually the way in which Korean fried chicken is made ,BUT SLIGHTLY DIFFERENT! 😂❤

@ryanfree9861

6 ай бұрын

No doubt, completely different outside of using chicken and frying!

@nnakarenina

6 ай бұрын

Don't forget the double fry.

@browngirl4461

6 ай бұрын

Right. I was waiting to hear what the difference was

@r.g.1266

6 ай бұрын

Maangchi KOREAN FRIED chicken: GARLIC-, GINGER- rubbed chicken wings/pieces with salt and pepper; STARCH - coated ( NO liquid); Double fry; Chile - flecked, Candy-coated sauce toss. Top with green onions Peanuts Sesame seeds 😊

@majorlazor5058

6 ай бұрын

Korean fried chicken often has too much breading for my taste.

This is the actual way that Korean fried chicken is usually made but slightly different made my brain fart

@seigfriedhans

6 ай бұрын

LOL

@catherinmus9364

6 ай бұрын

Can't stop laughing so funny

@raeofson4019

6 ай бұрын

Girl African-American soldiers taught the Koreans how to fry chicken

@theelovelydarkhole7556

6 ай бұрын

@@raeofson4019✍🏾

@braedenM366

6 ай бұрын

@@raeofson4019Wow thats actually insane. I never wouldve guessed that😂😂

Funny thing is i never use anything i watch on KZread but the algorithm wants me to watch cooking videos

"this is how Korean Friend Chiecken is made, just slightly different", so no, not like Korean friend Chiecken XD

@julienprevost5409

7 ай бұрын

Yeah. It tickled me too

@barryjimenez9641

7 ай бұрын

yeah korean fried chicken is double fried with potato starch instead of flour. no where near how korean fried chicken is made lol

@AdornationMusic

7 ай бұрын

These Internet clowns always seems to know more and better than traditional recipes 😂 these hobos will be living on streets in no time if it wasn't for youtube and tik tok.. mark my words

@billyrussell8684

7 ай бұрын

What I came to say. My ancestors are crying

@wadewilson3309

7 ай бұрын

@@billyrussell8684i’d purposely make my ancestors cry i hate being asian

Why am I sitting here wondering where the fried water chicken at??😂🤦🏿‍♀️😅😅

@les9058

6 ай бұрын

Cause you were hope'n to d Save ALL that oil!! Called air fryer And it's good!

I'm a gearhead... I fry my chicken in a Synthetic 10w40 Cruuunchy baby

Bih i rolled out the bed hollaring crying laughing waiting for him to fry the chicken in boiling water then i read the comments i struggled typing this😂😹😳

I didn’t hear “I JUST SAVED ME A HUNDRED AND FIFTY BUCCKS” 😂😂😂

@NixxithaOG

7 ай бұрын

😂😂😂😂😂

@jermalatkins8734

7 ай бұрын

😂😂😂

@marcomacias5285

7 ай бұрын

😂😂😂

@jiujitsumike420

7 ай бұрын

When I see the foam… lmao

@baileyarzate1

7 ай бұрын

YES🤣

It's called wet batter, and is often used when specifically deep-frying, unless you want a thin/light crust. You can do it with all kinds of different liquids/ingredients, including (very commonly) buttermilk, eggs, etc. Alternatively, if you're simply pan-frying (shallow oil) you can usually skip wet-batter, since it'll start to melt off while one side of the food frying.

Pour like a quarter cup of your batter into the dry mix so that it ends up with tiny clumps dispersed throughout. Those clumps will stick to battered chicken along with the flour and each one makes a little crunchy/crispy bit on the breading.

He's wrong. The only time your batter comes off is when your chicken isn't dry enough and your batter is too wet

That “overnight” part be killing me. We watch these videos right when its time to cook not 24 hours before

@theodoresherman5707

6 ай бұрын

You can usually just brine it for 30 minutes

@wdubduece8913

6 ай бұрын

You don't cook lol you sound spoiled as hell

@Sizeofabigbitch

6 ай бұрын

Truly great flavor requires planning, unfortunately. It also helps keep it juicy.

@Michael-tc1dm

6 ай бұрын

​@@theodoresherman570730 minutes isn't enough.

@RivetHead999

6 ай бұрын

I started buying meat in bulk, and vacusealing it and keeping it all in my deep freezer. It makes me plan a little more, so I know what I’m preparing. Take food out of the freezer usually 48 hours before I intend on cooking it, and for the most part, that allows me to brine a lot of what I want to make, either dry brine, or marinade/wet brine. Since I’ve started doing it that way, a good bit of prep work is always done the day before, and day of cooking is much easier. And food is always way better. I got really tired of my issues with procrastination, and patience, and cooking better food was a good motivator for me.

I just thought he's going to fry the chicken in water😂😂

@Localneighborhoodidiot

7 ай бұрын

Yeah all that *w e t* flavor

@FireyBfdi345

7 ай бұрын

💀

@FireyBfdi345

7 ай бұрын

😂

@meganthings

7 ай бұрын

That’d just be boiled chicken

@Pop.tart10

7 ай бұрын

@@meganthings😂😂 lmfaoooo I’m laughing cause I though the same, about frying it with water, then I’m like wtf am I thinking. Then I see your comment 😂😂 duhhhhhhh, 💀

I swap water for vodka, and flour for cornstarch for the crispiest crisp that ever crisped

Bro really said the most controversial statement out here😂

Butter milk has acidity that breaks down proteins in chicken and makes it more tender. Things like vinegar and pickle juice have acidity too, so that also helps.

@jaysenvoss4065

6 ай бұрын

Yeah, that would be the brine, I guess.

@catherinemccright1256

6 ай бұрын

Unless you're going to rest it and buttermilk overnight, just using buttermilk in the batter is not going to do all that, hence where the brine with all the salt comes in

@LGnLA

6 ай бұрын

His brine did the same...

@tangelataylor939

6 ай бұрын

I brine my chicken in pickle juice and it comes out perfect every time

@timothybradysr.4929

6 ай бұрын

Exactly

He said "this is how it's usually made but different ' lmao

@Ztygs

6 ай бұрын

Same, but different. But still same. Lmao.

Don’t batter you’re chicken, let me show you how to batter you’re chicken. Gotdam what a genius

Thank you for the water tip. I always wondered what I was doing wrong.

Water for those who don't have buttermilk. Grandma cooked fried chicken with buttermilk, so did my mom, so did my aunts, myself and every adult person that cooked from childhood and never had a problem with the batter falling off. It's about how you make the batter and the temperature of the oil.

@Bobthebuilder.69

6 ай бұрын

Yes ma'am. You are 100% right

@ImKuul

6 ай бұрын

💯

@jonathangoubar3973

6 ай бұрын

Club soda

@bearingcee

6 ай бұрын

Absolutely 100%

@KkevrockK

6 ай бұрын

Also about the second dip that he apparently doesn’t know about. 😂

Batter fried chicken? Gustavo Fring would like a word with you, mister.

@igot_acloak_4u

7 ай бұрын

Lmao

@konteezy203

7 ай бұрын

They don't know about Mr fring😂

@nazmulbhuiyan1982

7 ай бұрын

Almost in all of Asia we do batter fried chicken.

80% crispy 20% flavour

bro those chickens look fire

Thought He Was Gonna Say The T Word *T A P A T I O*

@killerystax

7 ай бұрын

🤖🤖🤖

@muteebbhat1024

7 ай бұрын

I was gonna say the same thing😂😂😂

@lloydallen314

7 ай бұрын

😅😅

@AnimeFallen1

7 ай бұрын

Cornball

@TruthTALKA

7 ай бұрын

Oh lol this guy is the TA-PA-TIO guy

I think he just unearthed the Colonel's secret blend of herbs and spices! 🙂

@christopherschulz2936

6 ай бұрын

White pepper is the Colonel's secret

@Calgarycommunitywatch

6 ай бұрын

I’m still on the hunt for the secret Crabby Patty recipe🤷‍♂️

@efeaster3680

6 ай бұрын

Nope!! The cornel would never 😂

KoreN fried chicken uses pepper water. And i used to fry it 3 times. Once for 45seconds on wings and boneless thighs. 5 minutes on drum. 2nd fry 45 seconds for thigh and wings. 2 minutes for drum. 3rd fry 3 minutes each. At 375 degrees

@mikasasukasa4479

Ай бұрын

isnt 375 too high?

Breading falls off easily because people go straight from the last dredge to the oil. Let it rest for 10 - 15 minutes before frying and it will stay together.

Ive been a chef for 12 years cooking fried chicken with buttermilk and flour and it works perfectly every time.

@cherrydhee

6 ай бұрын

Right!

@cassw1485

6 ай бұрын

Right everybody is expert at frying chicken all of a sudden LOL as a matter of fact an expert at soul food. And the new name is American food

@lttrhd

6 ай бұрын

But it has so much more calories...

@J-Bo-hr9zp

6 ай бұрын

​@@lttrhdand flavor!!!

@kumbazzz

6 ай бұрын

@@lttrhd It’s fried chicken, who’s counting calories.

Kprean fried chicken is double fried. Thats why its so crispy. Marinade and batter styles differ but its is the double fry that sets it apart along with the available sauces.

@sammiel7

3 ай бұрын

That's why he claimed his way was how Korean chicken was fried "but slightly different" meaning it ain't fried that way at all. Lol

Bro!!! This is almost the same thing my dad told me when i started cooking!!! “Thats a waste of buttermilk mijo” 🙏🏼🙏🏼🙏🏼

So misread this... my bad. I saw, "This chicken was fried IN water." I was like... "now this I gotta see!"

Wet batter with no dusting is more common in Korea. Pre-made batter mix is usually used. Flour, potato starch, baking powder with seasoning are the basic ingredients if the mix isn't available. My family is Korean. I have made this many times. Yours looks amazing! I wouldn't consider ot Korean, but I'm sure it's very delicious. Thank you for sharing 😊

@enbusquedadeperlita3133

5 ай бұрын

"...how Korean chicken is usually made, but slightly different.." Yeah, he could've omitted Korean in the description.

@legalvices

5 ай бұрын

You are being generous.. there is NOTHING Korean about this. It's not even double fried.

@curt9714

5 ай бұрын

Do you dust it before batter, or just batter? I love trying all different techniques. I have never tried a Korean style yet and look forward to it

just fried chicken yesterday using milk and batter was intact and crispy

@birbdad1842

7 ай бұрын

Use beer next time and try it that way. Its also great and it actually is crispier

@DirtyJamesUK

7 ай бұрын

Milk is OK too. But some of these batter mixtures to make them fluffy just make them fall apart.

@Nyabennah

7 ай бұрын

​@@birbdad1842beer and flour for batter???

@FallenTweaker

7 ай бұрын

​@@Nyabennahhave you never heard of beer batter? I think that's weird for that guy to put on his chicken wings but it's good on fried broccoli or mushrooms

@JesusLopez-zl4ry

7 ай бұрын

Beer batter fish and onion rings is soooo good

Genius man, just subscribed

"this is the ACTUAL way Korean Fried Chicken are made, but slightly DIFFERENT" How did it became Actual if its Different?

😂😂You forgot the (Tapatio!!!!)😂😂

@evoevannismo8141

7 ай бұрын

I was going to say the same thing 😁

Dude you’re tripping. Tells this to every southern family that has been doing this with butter milk for generations.

@AndreaClinton

6 ай бұрын

My family southern & never used buttermilk

@UncleTriangle

6 ай бұрын

@@AndreaClinton Which state? All old-school southern women (black or white) that I've ever known have marinated their chicken in buttermilk.

This is exactly how it's made, but only different.

I definitely recognize this voice it sounds like I just saved myself 150 bucks

Meanwhile thousands of restaurants use buttermilk with no problem and their chicken actually comes out tender because of the acid.

@damien1781

7 ай бұрын

Exactly

@chefprepjustindieh

7 ай бұрын

Exactly

@17thwboy

6 ай бұрын

Most restaurants don’t use buttermilk, it’s what the tv chefs use

@r.rodriguez4991

6 ай бұрын

@@17thwboy So when I go to a restaurant and order the "Buttermilk Fried Chicken" they aren't using buttermilk?

@17thwboy

6 ай бұрын

@@r.rodriguez4991 that’s why I said most, there are less restaurants that use buttermilk than ones that don’t. I don’t think a single fast food chicken spot uses buttermilk

There's TAPATIO in them hills.

*this chicken was marinated in water and I’m an asshole* is a better title

I've been a chef for 69 years and you gotta butter your water

Anyone looking for T A P A T I O

@ahmedmohsin4758

7 ай бұрын

I was lol

@H3c171

7 ай бұрын

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@juansports984

7 ай бұрын

🤣🤣🤣lock your doors

I use buttermilk all the time. Batter never falls off

@brycenklinkowski5721

7 ай бұрын

yeah buttermilk is a W

@kwmaewilkerson6354

7 ай бұрын

W

@AristotleMotivation

7 ай бұрын

only falls of if you double Coat it with flower.

@dr.tacophd1239

7 ай бұрын

They need to add eggs to it so the batter doesn’t fall off.

@damien1781

7 ай бұрын

Use an egg batters fine I’ve never heard of water

“This is how cookies are made But different”

The title was a bit misleading, but definitely going to try this out

This method intrigues me and it looks pretty good too. Probably the best combination is marinading in buttermilk then dredging in the flour water mix. Another idea is to make more seasoned flour and then use that for the water mixture as well, then everything is seasoned throughout

@starofgideon

6 ай бұрын

I agree 👍🏾💯

Here before the tapatio npcs arrive

@FireyBfdi345

7 ай бұрын

an npc just arrived

@Bill-cipher6670

7 ай бұрын

What?

@Bonkers275

7 ай бұрын

@@Bill-cipher6670 you’re a tapatio npc 😭😭😭

@kimjongun1348

7 ай бұрын

I agree.

@FreddyFazbearaaa

7 ай бұрын

@@ovishootswide9599Its the comments that are cringe and unfunny

Tell that to my black grandma from the low country. I can already hear her now.” Oh baby, He ain’t knowin”.

As a kid whenever we would fly my grandmother in from Germany she would fry us chicken exactly like this amongst other dishes

I will stick with the way momma taught me. Butter is amazing no loss crust here

@mamilleyto8414

5 ай бұрын

Can you explain it for me? İt seems interesting i wanna try it

@markusjann-franke1493

3 ай бұрын

Exactly what I thought, don‘t use oil and the crust stays on, also the taste will be much better.

Thanks for sharing. I will be trying your recipe looks good.😋😋👍🏽👌🏽👌🏽👌🏽❤️

Washes plate with water at the end. "And that's how you make it with water."

Southern people BEEN frying chicken before god made man and never had the problems people seem to have nowadays 😂😂😂

If you want it very crispy like most Asian places do, fry it twice. in the first run, fry until cooked inside and almost golden brown outside. Then fish them out and wait for the oil to get back it's high temperature. then go for the 2nd run and make the skin even crispier. It also fries out the excessive fat/oil.

@maw6456

6 ай бұрын

😂😂😂😂😂😂😂😂

@TallicaMan1986

6 ай бұрын

Most Asian places tend to go half Flour and half Cornstarch as well.

@marklewis4421

6 ай бұрын

Liars

@squiffedallday

6 ай бұрын

@@TallicaMan1986not corn starch but potato starch. You’re welcome

And remember, when you see the foam youre in the zone

Well this just simplified my life of frying chicken and other meats

The secret to outrageously crispy chicken is ANIMAL FAT. I saved the drippings when my mom made baked porchetta (or in my country, lechon pork belly) and I used them to fry my chicken. The downside is I couldn't share my delicious bird with Muslims. Beef fat is also excellent for fried chicken. Any fat with a high smoke point is good for crispy frying. I learned this from a Chinese man who owned a fried chicken stall in Cebu, and his crispy chooks cost only 30 per piece (the pieces were so huge) complete with either rice or fried sweet potato

@victore8342

6 ай бұрын

How is not having to share with a Muslim a "downside"?

@Kazooboi23

6 ай бұрын

This is the way popeyes gets crispy chicken

@maw6456

6 ай бұрын

We already know that.😂😂😂😂😂😂😂

@Clogmonger

6 ай бұрын

⁠@@victore8342cause some are really nice and respectable people? What's the problem dude?

@bigeatsworld respectfully I disagree! . Koreans do not use AP flour. They use a percentage of potato starch and typically rice flour. Different regions use different marinades and batters and dredges. But the potato starch is the common thread. Using brined instead of marinaded can cause different effects yes. The buttermilk causes the enzymes to soften and break down in the chicken. And can make it hard for the dredge to stick to the chicken once it’s heated. Other things can also do soften or tenderize like pickle juice, papaya, strait amylases powder, pineapple juice, vinegars or lower PH mirin. Brines (water high salinity) for chicken are great but working the breading is a different facet. Dry aging your chicken after marinade or brine is key for crispy chicken!!! Temperature and whether you use liquid carbonization or leavening agents in your mix. That causes the tempora effect. Also, adding egg yokes to a dredge or batter will affect the shape and crispness of the batter. Gastronomy is a whole world you may want to research more good friend.

@chefprepjustindieh

7 ай бұрын

Yes

@JanabJhan

7 ай бұрын

There’s a reason why he said slightly different not exactly the same

@eats4cheaps305

7 ай бұрын

He should have said significantly different

Now swap the water for beer.

Hold up, you need to get that yellow off the end of those drums my boy!

@r.castellanos795

Күн бұрын

I've been scrolling for a minute through comments, looking for the person that saw it. I don't have any issues with how others fry chicken. Just make sure those drumsticks are clean. 😊

“Fry the chicken at 320fuck degrees”

@zakariaaziz1

6 ай бұрын

😂😂😂😂😂

@LP_3005

6 ай бұрын

#underrated

@miscanime

5 ай бұрын

I'm dying 😂😂😂

@VocalBeast

4 ай бұрын

Yea😂😂😂

@miscanime

4 ай бұрын

​@VocalBeast your comment made me revisit this vid and I'm dying again 😂

And that’s how he saved $150 bucks

Pour the brining liquid instead of plain old water into the wet batter mix. Minimize waste.

"This is the ACTUAL way Korean fried chicken is made.... but different"

Crust don’t fall off ova here my boy your invited to the next cookout 😂😂😂

@SultryNeoSoul

6 ай бұрын

Facts 💯 😂 bro don’t know what he talking about

All I've ever used is buttermilk and the batter has never flown off my chicken.

I'll have you know that buttermilk breading flying off is part of the experience its like having a double meal with one chicken

I've been brining my chicken in buttermilk for 2 decades, and my batter never falls off.

@jerometruitt2731

6 ай бұрын

If his batter is falling off his oil probably ain't hot enough

This man said the batter would've flew off already 😂

@terrencecoleman3806

6 ай бұрын

He didn't lie. It doesn't hold, or it'll be too thick

@aurora.8065

5 ай бұрын

the way he didn’t clean that chicken tho… i know it’s slimy ew

@KaeMaiden

5 ай бұрын

​@@aurora.8065How do you know it wasn't cleaned? You didn't see him take them out of the pack.

@aurora.8065

5 ай бұрын

@@KaeMaiden lol you can see the chicken skin is still stuck to the chicken meat. if he cleaned it (under the skin to remove all the gunk and slime) the skin would be loosely around the chicken.

@neo-xy3fr

5 ай бұрын

You dont need to wash your meat tho. It's an old fashioned habit. You can safely eat packaged meat without washing it. You can look that up too. ​@@aurora.8065

the reason your batter falls off is because it isn't ice-cold. You keep your chicken and your buttermilk cold, and you will have no problem with batter breakdown.