How to Make Matty Matheson's Squad Fried Chicken

we're making fried chicken and it's really yummy it comes from the south but you know it's yummy everywhere cuz we are cooking it good I'm not from the South I'm from Fort Erie that's okay cuz you know what fried chicken is the universal way to show love I'm Matty Matheson this is how you're going to make fried chicken fried chicken is super super easy to make guys this was the easy nice thing don't ruin this we got some chickens here we got some beautiful chickens we got some pickle brine because we're gonna be making some pickle brine fried chicken we're gonna butcher the chickens put them into the pickle brine put them in the buttermilk put them in our flour put a little seasoning in them boom into the fryer we're gonna be doing it in the old big old pot here so let's check out how we do the chickens you take your chicken and make an incision here Oh take it you cut the skin there oh you just follow around see that opens up very nice there we go we got the chicken we got the thigh boom one piece two piece cut through the little wedge there little bone take it here and cut down into the crease of the thigh and the leg no sweat boom we're just gonna cut down here cut down here that's the spine of a chicken cuz you don't want this it's like no meat on it look at that beauty oh boy I got away from you didn't it a little Salmonella for everyone cut through the little wedge there a little bone and now we got this I like to put a little bit of breast meat on it and make it more than just a wing so you just cut that through the breast plate so you want all your pieces of fried chicken to be the same size so you get 8 9 10 pieces of fried chicken out of each bird so we'll do that again so here we go we got the 20 piece dinner right here we got the legs thighs breasts wings we are gonna do a pickle brine so take your favorite pickles pour that into a large pot throw all your chicken in here so one of the oldest stories of all time and space is the pickle brine story my old man out on the mountains he had a chicken and he used to love eating pickles and you know what those pickles ran out one day and he had some chicken and he had some pickle brine left and he was like I'm gonna fry up this chicken but you know what sometimes is dry maybe if I put in this salty acidic juice it'll come alive and you know what happened a delicious invention of culinary worlds and that's the old pickle brine story people have been frying their chickens and using pickle brines for many many many generations put this in the fridge for about 24 hours up to three days so it's been 24 hours and now I've just taken the pot of chicken out of the fridge oh look at that see that juicy chicken that's beautiful smell it smells like pickle and chicken now we could take the chicken out of the pickle brine then we're gonna put it in the buttermilk just gently make sure it's all submerged I'm gonna have to power wash this entire kitchen after this make sure no one dies cuz you know what everyone dies if you eat undercooked chicken that's a fact good thing we know that don't we guys that's a new rule I'm gonna put in the buttermilk for at least 4 hours let that chill out beautiful now we gotta wait we just waited 24 hours now we're gonna wait another four hours take your time be patient and at the end of the day you're gonna have beautiful fried chicken and now we're gonna season the flour for 20 pieces of chicken I got like 6 cups of flour here if you want to put some seasonings I do we got some smoked paprika mace ground coriander whole fennel seed Cayenne paprika ground clove and poultry seasoning about a tablespoon of each spice and about 4 tablespoons of cayenne I like it spicy about 4 or 5 tablespoons of salt and then a bunch of fresh cracked pepper there you go you got flour nice and easy four hours have gone by miraculously and now we're gonna take the chicken out and we're gonna put it in the all flour Oh see that how the buttermilk stuck to it it's beautiful so right now I'm just tossing the chicken all in the flour you want to get all the grooves in there you want it to be all nice and yummy then just sprinkle off the dusters whatever's left and just if you see any wet marks or anything that's kind of you know Looby just give it some love look at that piece of chicken see all this almost looks like something from like underneath the sea my god chicken juice everywhere it's quite a kerfuffle and then we're gonna fry this bad boy up so now we're gonna put the canola oil in the pot so when you're deep frying at home if you don't have a deep fryer make sure you're doing it in a heavy-duty enamel pot cast iron make sure you have it less than half because it's boil over and smash your skin you know you don't want that this is for real guys you're dealing with hot oil this is not a joke making fried chicken is very dangerous hot oil is very dangerous if you guys want to die that's on you you want Fried Chicken suicide you go ahead so don't wait furnace and then the big secret is you get your oil to 300 and that 300 degrees you're gonna get golden fried chicken and cooked fried chicken crank your stove and you maintain that 300 degree so you could just take it look Oh put it in one piece at a time this is a lengthy process because it's gonna take about 15 to 20 minutes to cook the chicken you want to take your chicken out before it's fully cooked because that cooking time once you take it out of the deep fryer the heat is gonna keep cooking that chicken meat because you know what food keeps cooking until it's cold you don't realize that so you just want to gently move it around so it's not getting stuck on the bottom so it's ready because I took the thermostat and it's at 165 which is perfect okay so you just season it when it comes out of the fryer nice and hot salt stick to it so then just make a little platter so we'll serve it with maybe a few wedges of lemon look at this you go buy two chickens from the local butcher shop don't get any that shitty ass chicken go home and you deep-fry it and you share with the buds so I got some buddies here and I'm gonna go sit down and enjoy this fried chicken man hmm there you go guys some fried chicken when I make fried chicken I like to share with people that I like a lot this is a V a V a V we got Sam James the man who invented the coffee bean Adrian first he's friends with a bunch of dudes in ovo so let me tell you a secret you surround yourself by successful people you yourself will become successful let's see some sure drummy a little lemon wedge a little pickle a little bread that's all you need with chicken so crispy chicken where's your first time having fried chicken I remember the first time seeing a bucket of chicken I remember our neighbors our neighbors dad came home with a bucket chicken we want I want to chain so bad guy has a bucket of chicken you're like the dog in the yard oh my god we eaten fried chicken all day cuz we can't see this table King we're making decisions chicken game chicken gang

Channel: Munchies

Views: 5,173,664

Rating: 4.9189277 out of 5

Keywords: CHEFS, cooking, FOOD, MUNCHIES, Matty Matheson, fried chicken, chicken, deep fry, how to, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, girl eats food, al-kee-hol, VICE eats, being frank, chef's night out, action bronson, documentary, documentaries, interview, interviews, culture, wild, world, exclusive, independent, underground, travel, funny, journalism, vice guide, vice presents, vice.com, vice, vice mag, vice videos, vicevideos, healthy food

Id: 5Z8S84qtzQA

Length: 9min 19sec (559 seconds)

Published: Tue May 24 2016

Reddit Comments

[u/EtsuRah]

I can watch anything Matty cooks. He makes me want to move to Canada and just chill with him all day.

[u/johnq-pubic]

It is probably magnificent fried chicken, but 24 + 4 hrs prep time + 1-2hrs cooking, is not something you can do on a whim. This has become something for special occasions. A turkey takes less time.

I'm going to try it, saving up pickle juice now.

[u/bigboi2115]

I originally subscribed to that channel for him, and Action Bronson. Then I found the Diamond in the rough that is Eddie Huang.

If you haven't tried any recipes from the chefs on this channel I would recommend it. Everything I've tried has been great, and my friends don't complain either.

[u/[deleted]]

This dude must buy canola oil by the barrel

[u/stee_vo]

I could watch him and Bronson all day long.

[u/iSeize]

this guys real. like him a lot