Thanks AFK Arena for sponsoring this video. Oh yes I love me some fried chicken, but let's be
honest not all fried chickens are good. Dang, dang! Some are nice and crispy, others are wonderfully
spicy and a few of them is just terrible. -That one is caca. -So my goal today is to find out some of
the secrets of crispy fried chicken and hopefully by the end of this video we are all gonna know
how to make perfect fried chicken. So let's do it! These are all the cut of chickens I'm going
to be using for today's video. Here we have two young full chickens that are butchered. Here's a
good advice if you want to save money, the best way to do it is to butcher everything yourself.
And if you've never done it I know it looks intimidating but let me tell you something it is
not complicated, it is pretty easy to do and do not be afraid of it. The first thing I like to do is to
start cutting up the drums, then I flip it on its belly and work around the oyster which is the back
part. You should feel almost no resistance then I flip it back and remove the thigh and the leg. Now
all there's left to do is to do the same exact thing on the other side, and as you can see not a big
deal. Just make sure you have a nice sharp knife. Then I jump right into the breast. Start by making
an incision in the middle and let the knife do the work just like Gordon Ramsay tell us. Make
sure you stay as close as possible to the bone. And to remove the wings it is not a big deal,
just find that little joint and remove it all out. That's what we call an airline chicken, it's
basically the breast and the wings together. Now all you have to do is to do the
same to the other side and separate each one of them as you please and by the time
you're done this is what they should look like. That is a fully butchered chicken. Like I mentioned
it is not a big deal and it's easy to do and don't even think about throwing the carcass away because
that we can use for stocks. But we're not going to be doing that today as we're only going to be
using nice large pieces for our deep fried chicken. So the first thing I want to test is which brine
is better only salt and pepper or the good old buttermilk. So to find out which one is best we're
going to put this to the test. I first started with the salt brine and that's pretty straightforward
just combine the salt and water together and make sure everything is dissolved. Throw your chicken
in there and let it brine for at least 2 hours in your refrigerator. Now the next one is buttermilk,
now if you've never heard about buttermilk I totally understand especially if you live in other
countries, but it is super simple and easy to make, and here's how; start by adding a little bit of
whole milk. As you can see the consistency is nice and runny just like regular milk is, then you
want to throw in three percent of white vinegar and mix it well. As you can see as you're doing
this you will immediately start to coagulate and that is how you make buttermilk, and yes here
in the U.S. you can find it in every supermarket. To make it perfect the only thing left to do
is to strain it. As you can see by the time I was done you got buttermilk. Now a lot of people
says that this is the best way to brine a chicken and I have done quite a few and I actually
enjoy it, but I never put them side by side just like this, and hopefully we'll be able
to determine which one is actually better. So after letting them marinate for two hours
on my refrigerator I took them out, fried them up and it was ready to give it a try, and I
know the perfect guy for it. -Cheers! I guess. Fried chicken man! Can't go wrong with fried
chicken. -Good you like it? -Yeap. All right now I go for this one? -Time for the next one go for it. -All right
let's go. All right, oh it's crunchy. Okay, Cheers. Oh no! That one is caca. It's juicier, it's more tender and it's more juicy and I like
it better bro. This one's better. What the heck did you do Guga? This is some good stuff. -There we go buttermilk
is definitely the winner so moving forward I'll be using buttermilk for every single one of them.
The next one for us to determine which one is best is either to use cornstarch or all-purpose flour
or use both. And the whole idea about cornstarch is that it makes your chicken way crispier, but
hey we're gonna find out if that actually works. So in the first bowl I threw in four tablespoons
of all-purpose flour and in the middle one I only threw in two. Then I grabbed the cornstarch and
added two tablespoon in the middle one and of course the last one I threw in four tablespoon
of corn starch. To make things even for the flour and the corn starch I only seasoned them with
salt nothing else, so after adding a pinch of it in each bowl it was time to dredge the chickens.
And by the time I was done this is what they look like. The very first one is a 100% corn starch, the
one in the middle is 50/50 and the very last one is only all-purpose flour. Now all there's left to is
to fry them up. And as you guys already know cast iron is one of the best things to use because
it will always retain its heat. I set the oil at 350 degrees fahrenheit and just in case you
are wondering I'm using vegetable oil. The main goal here is to have a nice crispy skin, so I kept
flipping them to make sure everything was fully cooked. I'm looking for 165 degrees fahrenheit
internally and of course a nice golden crispy skin. Once they were fully cooked this is what I got.
I'm wondering if you can tell which one is which, because to my eyes they all look quite similar
except for one of them,and I'm talking about this one because this one is the cornstarch. And
trust me it is fully cooked, but hey let's try it out and see which one is crispier. And the first
one we're gonna go for is the all-purpose flour. And as you can see it's nice and crispy, it's
also juicy and as I take a bite, yeah that's a good chicken. It's crispy, juicy, tender and
some of the things that you definitely look for. But now in comparison let's jump into the next
one. Whoa! See if you can hear this. Much crispier! I think the cornstarch actually
did something. Check out this crust. Wow this thing is crispy! And even though I don't
have perfect audio because I didn't have my mic, check out the actual audio. Oh yeah it's almost like chicharrones. I would say
that this is a nice improvement from the first one. And of course it's perfectly cooked and if
you ask me which one is better this one is definitely winning. Now the very last one, oh
boy! See if you can tell me if you can hear this. Folks that's a rock. I mean it's almost impossible
to cut, check it out. It came completely off by itself. This is what we call way too crispy and
just not a very good idea. Here's my recommendation if you want to break your teeth this is perfect
for it because it is way too crispy and too much, so the 50 50 mix is definitely the winner. Before
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from you guys how you build your dream team with a hundred free summons. The next thing I want to try
is the good old msg, to get a little bit more specific we're talking about monosodium glutamate. And to
use it pretty straightforward, just throw it a little bit in the flour, deep fry it and let's
see if there's really a lot of difference if you add some and if you don't. Here's what my
nephew had to say about it. -Just go for it huh. This fried chicken man this I think this
one's as good as the last one you gave me. It's good. I like that crunch. -Second one. -Second
one. Going for it. Oh I like this one more, actually. This one I don't know the flavor kind of
just is more powerful, it just it keeps going. That one, yeah even when you swallow it
stays in your mouth you feel this one a little bit more. I like this one. -So it has more
flavor. -More flavor on this. -There you go as we all expected msg for the win. Now the very
last thing I want to test out is to smoke it. Can we make deep fried crispy chicken even better
by smoking it? There's only one way to find out if that's good or a bad thing. And at the same
time to add even more flavor I'm going to be adding some spices into my flour mix. Of
course that's after adding 50% flour and 50% corn starch. Remember exact amount and ingredients
always in the description down below for you. So I started with salt, followed by ginger, white pepper,
garlic salt, black pepper, mustard powder, smoked paprika, dry thyme, dry basil, oregano, celery salt
and the good old msg. Now there's left to do is to grind them well with my pestle and mortar and my
spice mix is ready. This my friends is the good old KFC secret recipe, and if you've never had it you
definitely should. It is an iconic chicken fried recipe that everyone loves. But now all there's
left to do is to mix all of my dry ingredients and you already know the rest of the process. The
only difference is some of them I'll be smoking it and we're going to find out if deep-fried
smoked chicken is good or not. So let's do it! All right everybody here we have our
beautiful chickens. What do you think Angel? -They look like the other ones that I ate today.
-You've been eating a lot of chicken huh? -At least this time you're here with me man. -There
you go sounds good. Okay so we have actually another experiment A and B find out which one
is better. -Best for last? -Best for last always so -Oh hi. -All right enough talking let's give this
a try. We'll go for that one then the other one. Ready? Cheers everybody. -Oh. -That's crunchy. -Crunchy
and juicy. -You heard that crunch everybody? I hope you came through the camera. -Pretty good. -That is
a juicy, juicy chicken, very crunchy, crispy, very very flavorful. -Yeah I agree with everything
you just said 100%. -And I'll say one thing chicken is always good fried. Right? Because if you
like pan fry and stuff like that it's still okay but when you deep fry everybody it's always better.
Okay ready for the second one? -Let's go for it man. -All right second one cheers everybody. -Oh. -Oh that's different oh that's way different. -Smoked! -Yep! Right away. Oh my god that is amazing everybody!
-That's undeniable. -Wow! You can tell right away too right? Smell it. You can smell. -Oh you just know
as soon as you take the bite you taste it. -I think i just might invented the best chicken in the
world right here everybody. When you combine some deep fried together with a smoke it is phenomenal. What
do you think Angel? You tell me. -What do you say? What do you say? This is the best one of
the day. -That is the best one of the day. Wow! The interesting thing is that as soon as you take
a bite immediately you can tell this one is smoked because you have that smokiness hit you right
in the palate and also and also you can smell that smoke. You know what I mean? -Yeah it's it
you smell it and you taste it real quick. -Yeah. -It's just all in your face boom. -Yeah and at the
same time you can have that crispiness together with the fried chicken it's like the best. -Is juicy,
is, they're both juicy but it's like juicy it's smoky what do you, what do you? What else you need?
-It's like the best of both worlds right because we love smoked chicken, we love deep fried chicken
combine them both definitely the best chicken I ever had right here. You? -It's undeniable bro!
It's undeniable. It's like coming for you bro. I hope you guys enjoyed this video. If you do
enjoy it make sure you give it a thumbs up, if you're not a subscriber be sure to subscribe for
future videos. Remember if you are interested in any of the equipment I use everything is always
in the description down below. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody bye-bye. We out!
