Best Country Fried Chicken | Crispy Fried Chicken recipe

guys I'm going to show you how to make delicious extra crispy southern fried chicken wings listen to the crunch mmm what hurts the ground if you want to know the secret to making delicious juicy fried wings [Music] so I have here 1/2 pounds of chicken wings and I just submerged them in a lot of water and I pour it in here about 1/2 a cup of lemon juice I'm just gonna allow these of soap so that way their chicken wings will be clean so we'd only go soak them for a few minutes not for a long period of time because if you let them soak for two longer period it's gonna completely change the texture of your chicken we're gonna make a brine for our chicken so the brine is just our liquid that our chicken is gonna soak in it gives it flavor and tenderness and also a particularly dry naturally dry ice so just give it a lot of juice so we're gonna add 2 teaspoons of fine sea salt of our regular table salt don't use kosher salt because we want this salt to be able to dissolve in the quick add some oregano tea spoon of dry thyme 2 teaspoons of dried parsley one and a half tablespoons of onion powder ones two teaspoons of garlic powder a tablespoon of dried paprika I'm going to answer those two teaspoons of Creole seasoning one and a half tablespoons of bullion powder this is chicken bullion powder I have here some warm water gonna use a total of six cups of warm water what is warm so everything will goes off and this little whip those ingredients together boiled water we use about six cups of water six seven cups of water so after wasting all those together we're gonna add 1/3 a cup of hot sauce so after whisky those are beauties together we just can simply take our chicken wings and just submerge them into the brine I'm gonna cover them and let them sit in the fridge until tomorrow so we're gonna let this sit in the fridge so 24 hour so my chicken is soaked it's the next day this sucks for 24 hours so I have you roughly two and a half cups of flour I'm going to add to that 3/4 of a teaspoon of kosher salt along with three-quarters of a teaspoon of black pepper it's just so that you're coating on the outside won't be playing but of course you don't have to worry about it because your chicken has soaked up all that lovely brine overnight I'm gonna take my chicken out went Brian and I'm gonna roll it to the flour mixture it's running through your seasoned flour here and then I'm gonna place it onto a sheet pan that I have lined with the wire rack just have it I have it off here to the side I'll show you how I have the chicken arranged on it so just read all your chicken with the seasoned flour don't discard your brine just yet so how much you can arrange here on a pan and as you see I have it where the backside with chicken is facing downward into the pan so I have a smaller bowl here that I've have 1/3 of a cup of all-purpose flour in and I'm just going to pour over half of that brine so the remaining by this and your large boats pour half of that over the flour we're going to whisk this together this list controls everything as soon as possible so we discard the remaining of the Rhine we're gonna discard it so I have here the leftover flour from earlier I'm gonna add a little bit more flour to it that about half a cup more extra flour have a cup to a cup more and you'll see why we need this extra flour I'm gonna whisk that together with all the spices that's in there so I'm gonna take my chicken and I am going to dip it into this well let me move all the chicken to one side of the pan so we have an empty side to work with here okay you take the chicken and we're gonna dip it into this little mixture here that we made with the flour and Brian a little slurry just quickly dip it in and then toss it into your flour and then use your opposite hand to toss the chicken around so your right hand is going to be your wet hand and your left hand is gonna be your dry hand well if you're left-handed and vice versa so I'm gonna place that onto a wrap again with my right hand I'm going to pick up the chicken place it into our slurry just quickly dip it in pull it out listen to the flower user dry hand to coat the chicken and then shake off all the excess flour and lay it onto your rack again and we're gonna let it sit to dry for about 10 to 15 minutes so what I'm gonna do is I'm gonna take my chicken wings I've set here on my tray I let them sit for about 15 minutes I'm gonna roll them in the flour once more so this is gonna be a triple coating shake off the excess flour and then after we dust all our chicken once more we're gonna heat up our oil just to make sure you shake up all the excess flour of your chicken really well and I have using olive oil and soybean oil I'm gonna be working on medium-high heat forgive the smoke so I'm gonna place my chicken wings into the oil well that's nice and hot I wanted to get super super hot I'm gonna try to maintain between 330 to 340 degrees Fahrenheit if you use it at the moment sir so we'll be back in about 6 minutes when the guineas a flip I'm gonna put my timer on as well and then we're gonna give them a flip they try to maintain your oil temp so it's been 6 minutes and I'm gonna go ahead and get the wings of flip you see how beautiful that crust looks so far on the outside of our wings I'm gonna put this thermometer out so we're gonna let the wings fly now for another four minutes and we're just going to keep flipping them every four minutes now I'm full the wings reach a hundred sixty-five degree internal temp okay so the chicken is done I'm going to pull the chicken from out of the oil guys if you believe these wings look absolutely beautiful please share this video hit the thumbs up leave a comment down below I am going to give these bad boys a tastes I've been waiting for a long time he's soaked in the blind for 24 hours we code it down we deep-fry them so my plate here it's happening so you can hear that they're actually very crisp we're gonna go ahead and break it apart you should get a good view being them being broken apart so see here we go got a nice beautiful kind of oh look at that insides very juicy is not dry at all so let's set this down so here goes hmm hmm mmm okay I had to set that down to keep me from taking another bike it's absolutely delicious the brine really did the trick all those beautiful flavors from the hot sauce and from the Creole seasoning from the paprika and the onion and garlic powder you and Plus that chicken bullion that we used to just make that nice stock it's really soaked into the chicken all the way to the bone the chickens not dry at all very juicy full of flavor of course the outside is very crunchy so who wouldn't like that please add this video to your playlist hit that thumbs up leave a comment down below and please let me know what you like to see in a future video thank you so much for watching and supporting and subscribing and when you subscribe please hit that little bill that you'll see there on the bottom of your video and hit all notifications so you'll be subscribed involved so you'll be notified of all my events and uploads and things like that okay so please stick around encourage your bites to subscribe I have a giveaway coming at 25,000 subscribers so faster I get there the faster this giveaway will come please remember to live and be well let's come together and love each other [Music]

Channel: At Home with Tovia

Views: 223,475

Keywords: Best Soulful Fried Chicken recipe, how to fry chicken, crispy fried chicken recipe, recipe for fried chicken, southern fried chicken recipe, how to make fried chicken recipe, easy fried chicken recipe, chicken, how to make fried chicken, chicken recipes, crispy fried chicken, cooking with tovia, chef tovia gartenberg, fried chicken recipe, best fried chicken, southern fried chicken, deep fried chicken, chicken recipe, fried chicken, crispy chicken recipe, kfc chicken

Id: POyCYebRl0w

Length: 11min 43sec (703 seconds)

Published: Sun Aug 18 2019