Tasty Cook-Off: Fried Chicken

bring on the fried chicken baby welcome to the tasty cook-off today we're cooking Fried Chicken competing against me are to fellow tasty producers I'm Mike I'm making a Szechuan style fried trigger hi I'm Lee a I'm making tebah sake fried chicken today hi my name is Robin and I'm gonna be making buttermilk marinated fried chicken the seasoned the buttermilk with some salt pepper and cayenne pepper to give it a nice kick I'm using boneless skinless chicken thighs very flavorful juicy and tender so I'm gonna cover this buttermilk marinated chicken and put it in the fridge for an hour I'm gonna serve two sauces honey with lemon juice and chili pepper and the other one is going to be Greek yogurt and dill dip garlic powder salt and pepper fresh dill and some lemon juice and I'll let this sit in the fridge for about an hour saw the flavors merge for my batter I'm using flour salt pepper cayenne pepper garlic powder I was gonna mix all that so I'm taking my chicken out of the marinade and I'm gonna dredge it in the flour we are ready for some oil action right I want to fry these at 350 degrees for about seven minutes or until it gets a nice golden brown that's someone's golden goodness this is something I would do if I have a lot of friends over and we have a light of fried chicken and playing games I think if you're thinking about traditional fried chicken this is a really good version of that you really don't need to do a lot to get great flavors from your food I like to keep things as simple as possible because if it's complicated I get confused and everything turns into a disaster so today I'm gonna make a swan style fried chicken two parts cornstarch 1 part flour little seasoning and water I'm gonna whisk it all together we're gonna make the spice mix we start with the most important ingredient roundup Sichuan peppercorns it brings a spiciness but it's not the same heat as like a traditional chili and it makes your mouth tangle a little bit cumin chili flakes by the teaspoon of salt and most importantly besides Sichuan field sugar sweeten it up a little bit it's time to batter up the chicken and then we're gonna fry it we're frying this chicken twice this one is the low fry and we're actually gonna fry it again at high temperature after it rest for a little bit meanwhile I'm gonna prep the aromatics for stir frying this at the end garlic and the ginger and some dried chilies we're gonna toss those let them sweat a little bit and then we're gonna add our chicken drumsticks and then we want to put in the rest of our spice mix and you can put in a little bit more a little bit less depending on how much heat you like in this stuff my first job ever in the restaurant industry I worked in a Chinese restaurant the beginning of my education and food basically was just working with a bunch of these Chinese cooks I learned a ton back then and I've carried it with me my whole life I'm making sabaki fried chicken today I'm going to call chicken wings with potato starch potato starch gives nice crispy shells compared with flour for this recipe I'm going to fry it twice first I'm going to fry chicken for seven to eight minutes I can make sure the chicken is cooked through and then I'm going to raise the temperature and give the nice golden brown color to the wings all of our chickens very different but I think mine it's great because it has like maybe thick sauce and you wanna lick your fingers I'm using soy sauce mirin sake sugar it's very simple and I'm grating garlic and give more flavor to it simmer until kinda becoming syrupy texture now I'm coating going to its sauce completely and you don't need to cook inside of the pan too long because it's it will get soggy very nice and shiny just for final touch I sprinkle with toasted sesame seeds that's it good it's not only paste but also like atmosphere so like when there were ue outside or like when you're eating with it makes food taste better I've been told the losers have to do the dishes all of us are eating each other's fried chicken so I think we all learn at the end also view bites chicken is really good it's very different so it's kind of difficult to compare I think it's like three of us making totally different thing [Music] you taste that spice and the breading which is good the Greek yogurt dip is like super light so it kind of balances it out it just hits your palate and you're just like I like kind of wakes you up I think I like the honey having like the sweetness balance it out the super good reaso juicy it's like sweet oh my god spicy at the same time like you just get a little bit of a tingle but your mouth isn't like on fire because I've never had something that tastes like this yeah Mina that sauce what is in that song you need to bow that up and sell it girl it's like sweet and salty sticky and the meat is falling off of the bone and ends in our mouth Robbins was what fried chicken should be true in my opinion crunchy simple batter but you had that kick from the Cayenne the spices on Mike's are really good too and like a totally new flavor I mean they were all so good but I think that resaw the sausage is good I thought next level so do we want like a classic or something new [Music] [Music] yes [Music]

Channel: Tasty

Views: 19,398,028

Keywords: Cook-off, Fried Chicken, Fry-off, K_fe, buttermilk, competition, how to cook, legs, pepper, recipes, szechuan, tasty, tebasaki, thighs, wings

Id: gauyUvRIPzs

Length: 5min 52sec (352 seconds)

Published: Fri Apr 07 2017