- Hey, I'm John Kanell. Today on "Preppy Kitchen," we're making crisp, tender and flavorful fried chicken, so let's get started. First off, we're brining our chicken in a combination of buttermilk, hot sauce and salt. The acid in the buttermilk
will make you have, ah. The acid in the buttermilk
gives you a tender, amazing and just delicious chicken. So one quart of buttermilk. One quart of buttermilk, a tablespoon of salt, and optional but you have to have it, is at least three
tablespoons of hot sauce. In you go. Gonna give that a nice stir just to bring it together. It's gonna look really pink and weird, but you're not gonna see that. And by the way, if you're like anti-spice, this isn't even spicy. Like Brian eats it and he. Well, he doesn't know
there's hot sauce in there, but he'll eat this all day long, and not even think it's spicy. It's delicious, okay. Now we're gonna add our chicken pieces in here and it's totally up to you. It should be like bone in skin on. I have a lot of drums because
those are my favorite parts. You can let me know in the comments what your favorite piece
of fried chicken is. I have a couple of breasts in here just for Brian and then a thigh or two. And I think I'm gonna
fit this all in here. And if it doesn't fit, we're gonna make it. There we go. So just make sure it's nice and submerged, just like that.
(magical music) We're gonna let this marinate for at least at least 30 minutes, but overnight will give you
the most amazing chicken. So this could be like your day one step, pull it out the next
day and get to frying. Here we go. My chicken's marinated, I added about three inches of oil into a big pot and it has a candy thermometer. So I know exactly when
it'll get to 350, right, 350 to 360, 360 argh. (beeping) My chicken is brinned. I added about three inches
of oil into a big pot, and I'm waiting for it to get to 360. It's on medium high heat. And in the meantime, we're gonna make our really easy, but delicious dredge. Starting with three cups or 360 grams of all purpose flour. Normally I'd use a scale, but for the dredge, it's not that kind of recipe. Three cups, half a cup of cornstarch. Ah. Let me know in the comments, if cornstarch gives
you the heebie-jeebies, oh my gosh. It's like so horrible to me. I love what it does in recipes, but touching it, like sends shivers up my spine. One tablespoon of onion powder. This will give us a lot of flavor, a whole tablespoon of salt. In you go. a teaspoon of cayenne, optional, but you know gotta do it. (upbeat music) And then where's that big
copper pepper grinder. - [Man] Right here. - And about two teaspoons of black pepper. Um, all right. We're gonna give this a quick whisk to bring it together. Now for the dredging, just lift your chicken off. I'm gonna try and do this with tongs, but you know the best
way is with your fingers. So bear with me, shake off the excess and now we're going to toss this in the dredge, and this is our first dredge. If you've fried chicken before, you know you need a double dredge, you know it. And then just lay the pieces out on this wire rack to hang
out while we dredge the rest. Hopefully, by the time
we're done dredging, we're at 360. Keep an eye on your oil. It's shake and bake and I helped. (man laughing) You're too young for that commercial. It's a little kid like, "Look, ma, it's shake
and bake and I helped." There are so many good
eighties commercials you missed out on it. It's really like a lost moment. So, the breast meat is huge. It's gonna take longer to deep fry. I'm just warning you ahead of time. It's the other reason I
really love drumsticks because they're pretty quick and they have all that flavorful meat. Switched to a fork
because these giant pieces and the tongs just weren't
playing well together. And I love the loose pieces of skin that I get like ultra crispy
and deep fried on this. That's my favorite. (laughing) It'll look better once it's fried. I promise . I love deep fried everything, but I've been having a lot of fun behind the scenes
using my air fryer to make like air fryer
chicken tenders and nuggets. So let me know if you
want a video for that. Because at first I thought, oh, like, I was like, this is so gross, but then I got the recipe, right. And it was so good. All right, now we're ready to deep fry and we're gonna take this close to the stove along with your dredge. Oh, it's perfect. It's at 360 let's go. Once that oil is nice and hot, we're gonna redredge
each piece of chicken. Just get it super coated
in that flour mixture. So it has that crisp, amazing texture. Each piece of chicken will fry for a different amount of time. Wings only need seven minutes. Drumsticks we'll need about 12 and then thighs and breasts
are gonna be 15 plus. Keep an eye on your thermometer because as you add chicken, the oil will drop
significantly in temperature. So increase is necessary, but then decrease. You want it to be hovering
around 360 the whole time. The best way to know if they're done is to use a thermometer and just check the
internal meat temperature. It should be 165. (upbeat music) Once each piece is cooked
through and golden brown, you're gonnao place these to rest on a wire rack over a baking sheet. You can use some paper towels or even cut up brown paper bags just to sop up some of that extra oil. When I'm enjoying this fried chicken, I will just have a big plate full of those drumsticks, couple of homemade biscuits and some delicious slaw, like the perfect combination.
Let me know in the comments what you'd like eating this with. Crisp and crunchy, I love the beautiful golden
texture on the outside. If you like this recipe, check out my chicken playlist. (teeth crunching) That is some delicious chicken. I hope you get a chance to make this recipe and I'll
see you in the next video. (upbeat music)
