THE KFC BUCKET OF FRIED CHICKEN...BUT HOMEMADE & WAY BETTER! | SAM THE COOKING GUY

hey y'all it's fried chicken day that's my best paula deen hey y'all we're all makin fried chicken today so the plan is simple we take a whole chicken we cut it into its parts and we cook it it's pretty simple look uh and why do you need to know how to do this you need to know how to do this because a whole chicken cut up is cheaper than cut up chicken and it's a fun thing and it's a fun thing and who doesn't want to know how to cut up a chicken and i'm not great at it but we'll work it through together to help with the gardeners if i get stuck we'll get one of their big saws or some weed whackered things and but first we have to taste some of this because you can't start fried chicken without sampling fried chicken or can you we're having a bite we wanted a bite when we're making our own bucket of chicken so who else makes a bucket of chicken colonel you got to love him right let me say here take a look at this we've gotten all kinds of food here before and it never looks any good it is chicken but i think this looks pretty good it's not uber crispy do you know what part this is max is that a breast nope that's the thigh buddy right there is the thigh there is breast in there of course there is it's down below you wanna see one sure now i gotta show you a breast here's what you got you got your two thighs you get your two legs you got a breast here you got a breast here what's missing two four six um wings attaboy one and dose and while we're here what'd you get you got a little something extra yeah some couple biscuits those used to be my favorite oh my oh i love his biscuits well let's do this you gotta test the product right i mean how do we know what we're comparing against if we don't taste it regular right regular regular yes not that crispy but it did get delivered but it's tender as all get out oh it's very nice yes very nice thank you i will be happy making some chicken and trying to make it this delicious here we go whole chicken is about four and a half pounds i started to take it out of the bag and then i thought no let's just go through all the grossness i mean all the steps together in case you've not done this so this ladies and gentlemen is what a whole chicken looks like and we'll take him out and that's what you got look i will admit is not for the faint of heart by the way just because it's not he's on his back breasts wings legs thighs one two three four five six seven eight parts when you cut it up like that but before you can do anything you've got to get the little bag of giblets out of the inside so there's always surprises it's part of the neck that you could save and you would make a stock with that's a giblets or nobody knows heart or something oh great there's more oh nope there's the heart fantastic and the fun doesn't stop because i've got oh yeah chicken livers one of my favorite things not kidding i love chicken livers i'm not a fan of beef liver so i think i got mostly everything out of here all right so now we have to deal with him just brush them off a little bit this backbone will be coming out now for the dexter part uh i prefer to remove the legs first and so what we're going to do is right here we're going to start to make our first cut like that beautiful and i find if you hold the guy up a little bit the weight of the chicken will absolutely help this happen and what you're looking for right down in here as you're waiting for this to go like that see that ball joint we should now be able to cut this there we go one thigh and leg beautiful just like that right so now same thing on this side we cut here we hold them up we give them a little crick right there and there's that ball joint that you're looking at like this there you go two two legs and two thighs now we got our little wings that are right here kind of the same thing they are going to be joined up at this ball joint that will just like this and again if you hold the chicken by the wing and let the weight of it pull the chicken down it'll be easier so yes this is a wing here's the little drummy piece here's the flat and here's the tip part that we don't really need and there's still some feathers on that that we don't want all right the other wing same thing like that so you've got your two wings and now you've got to get the breast off try and keep this skin all intact so here's what we're gonna do this whole piece now is just gonna literally come off and this is the one part that i always struggle over okay backbone all of this uh would go into a pot and you would make stock with this it would be the best part of the chicken to use we'll separate them over there we've got this kid now we don't want all this bone stuff here but here's what we're gonna do we're gonna make one little cut right there did you see that yeah one little cut right here there we go so quick crack this way this way there we go okay so clean this kit up trying to maintain the skin one two three four five six now we separate here we'll separate the leg from the thigh and that is pretty simple we're gonna come along here and then give it that we have one leg one beautiful little thigh max's favorite part same here we do this we do this another leg another beautiful little thigh looks perfect it's good right yeah i'm sure i've done something wrong i've not maintained the skin as perfectly as i might have but i blame the chicken for that so this is ready to start seeing some action so let's get our action ready and then we're frying your skin and here's our beginning couple bowls you know this routine flour buttermilk we're gonna go here here here then cook but we have to season this i think everybody know that and i do not have 11 herbs and spices but i have eight and we'll add them this is smoked paprika because i'm a fan of it everybody knows that we're doing like a scarborough fair version what does that mean max no idea parsley says rosemary thyme oh yeah scarborough fair okay rosemary dried could you use fresh chance yes absolutely here's our time about a teaspoon of each parsley sage there's the sage i'm a fan of sage i love it onion powder garlic powder last two and they would be salt it's okay if you guys don't want answer and pepper salt and pepper thanks very good this will get a mix look almost anything you have in your pantry is gonna give flavor you don't have all of these don't use all of them you're gonna be okay it's still gonna be good all right our wet side we're gonna start by putting in two eggs it was a perfect break and then that happened oh my god i am the worst egg cracker in the planet we'll give this a little beat the last time we did this i forgot to beat the eggs and i think it just makes it easier right now our other wet stuff first up buttermilk little tang love it love it love it best stuff ever for this hot sauce of your choosing and my choosing is always cholula a couple tablespoons of that would be great little heat's never bad last but not least my new favorite some soy paste that will really help amp up the flavor and we mix gorgeous shall we start our assembly line yeah let's go we're going flower first coated well i could do these two wings at the same time okay then into our butter milk then back into our flour and we cover we want to cover well really well get under the armpits you'd be rough with it if you want it's okay i mean he's dead so you're not really being disrespectful and i think this might sound strange but i think if i was a chicken and i had been how we say killed i would want somebody to at least deal with me in the most delicious way possible and if that meant being roughed up a little bit like this then i say oh go for it it's not weird is it no you do have a good point right of course i do two all right legs next in our batter and our flourness then in here we're for sure giving away at least one of these things knock off the excess buttermilk nonsense and then it goes everything smells great here everything you see all this cragginess on here this this not perfectly smooth and and floured you know that's gold that's going to help all right next up are thighs color me with sunshine and in they go be aggressive be aggressive be aggressive fly bring it on callback thigh fly bye bye egg buttermilk and back we go my hands have nails switched over from dry to wet everybody's gotten wet now and dry so i don't care anymore and the last two are our chicken breasts and there we go and boys i say i clean my hands and we get to frying the general rule is you don't want to overcrowd so i'm going to do the two wings and the two legs and then i'll do breast thigh breast thigh because you don't want to overcrowd and down we go nothing like fresh oil in your fryer so how long is this gonna take you wonder obviously the smaller pieces take a little less time these guys will probably be six ish minutes each but look instant read thermometer is the way to go so you don't have to guess okay so because they're sticking up a bit i could have a little bit more oil in here i was gonna turn these guys that's looking beautiful man beautiful and i smell eight herbs and spices is that how he says that eleven earthen spices i smell eight herbs and spices it's been about four minutes so we give it a quick check and uh we're in the 120s it's the 40 degrees to go but it doesn't take long so don't leave town everywhere that's a nice looking chicken man another minute all right so i know the wings are ready and damn fine looking by the way so let's take these guys out put them on here the legs almost and these guys are ready let them drip for just a second and put them on here looking beautiful and now we'll add one breast and one thigh there we go we're off again because they're kind of big and sticking out we're going to give them a little flip around come on you and now this kid there we go like this is some thick ass another chicken okay our next two are ready out comes our beautiful little thigh and the first of our breasts and our final two that you do not need to watch this whole process going down so give me about five seconds and we'll be done five four three two one give the thick of it do the thick of it and here they are oh there's a piece there and that messed up my beautiful they're still there and hey now look at look at two legs two thighs two wings two giant breasts these are huge breasts man i think we did a good job and i'm telling you i can smell the rosemary and uh other herbs from here wow does this look good wow i'm ready for a piece well stop taking your pretty shots wow just let me have some please please please i want you pikachu right just the smell oh my god that crunch oh my god how does it compare to that middle eastern fried chicken we had at biblos in miami this weekend oh it's not that but i don't know if you can see how how white oh my god it's so hot how moist it is you can see that i mean it's just like you can see it you can taste it there's a minute when i thought i'd put too much of the herb stuff in no do that do as much as you want you're going to be fine it just gets a little coding okay anyway thanks for hanging out love you guys make something different hit the subscribe button if you haven't already subscribe like us if you like us and i don't know blah blah blah bye muckers you

Channel: SAM THE COOKING GUY

Views: 718,551

Rating: 4.9355574 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, kfc fried chicken, fried chicken, sam the cooking guy fried chicken, sam the cooking guy fried chicken bucket, fried chicken bucket, sam cooking kfc, sam the cooking guy kfc, sam the cooking guy kfc fried chicken, sam the cooking guy kfc fried chicken bucket, kfc fried chicken bucket, kfc at home, fried chicken at home, fried chicken bucket at home, sam the cooking guy at home

Id: Y-06GmP98rk

Length: 14min 44sec (884 seconds)

Published: Fri Jul 16 2021

Reddit Comments

[u/hugh_jessol]

"When we did this before we forgot to beat the eggs......."

[u/nopoliss]

I'm kind of terrified of frying food. I followed your recipe tonight though, and man I wish I could post a photo of the results!

[u/velocidisc]

That looked like a big chicken! Beautiful fried chicken.