World's Best Fried Chicken | Cooking Italian with Joe

[Music] the good life full of fun hey guys look at my kitchen another big exciting day of my kitchen what are we making I'll tell you what we're making we're making some Fried Chicken how's that sound now this recipe that I'm putting together for you kind of you talk I'm so excited this recipe I put together for is absolutely phenomenal and what I mean is that it's unique it's going to have some traditional aspects of fried chicken but it's going to have some some other tips that I want to share with you and I certainly want to share with you certainly one it's not a couple of secret ingredients so a couple of important tips I'm making fried chicken you know a lot of times people think about the breading and coating and that is important it absolutely is absolutely critical crucial to have a great recipe for that crust that's number one number to another aspect a lot of people don't think about is the chicken so our main guy you're getting some pound chicken or all seven pound chicken ideally it's possible not frozen you know no hormones else there it's free-range that's really going to give you a great quality of fried chicken number three is subscribing to our channel if you subscribe to our channel your recipe comes out even better so down right over here or over here I think is the subscribe button so don't forget the hit and subscribe our Channel greatly appreciate that ready to get started let me go over some ingredients with you real quick out of stage number one and we'll go from there like I said I got a seven pound fryer okay so I'll show you how to cut that up really quick buttermilk four cups of buttermilk and I what I did is I got the butter melt that's cultured and that's the key cultured buttermilk make sure it's cultured it's going to have that sour it's going to be a little bit thicker it's going to have that cane to it and it's going to be high lactic acid so it's going to add flavor and could add is a very mild if you will tenderizer to the meat which is great we're going to go one cup I use either pink himalayan or great sea salt always going to be great with one full tablespoon of cayenne pepper one full tablespoon of paprika oh yes see the pepper reaches a little deeper clients going to give you a little and you know what I mean little forget about it five cloves of garlic I mean right and you just love garlic anybody with me on that then I got cue tablespoons of freshly ground pepper I've got to that one two tablespoons of thyme oh one whole lemon okay and none other than Vito and Joe's olive oil you got to have some of the greatest olive oil on the planet here it is my own personal boil then after my two kids right from Puglia grassy earth me pepper even grab it right on our Facebook on Amazon all right on our website cooking a ton on with job another one of my secret ingredients is sugar now what I do is that you a quarter ish maybe a third of a cup of regular white sugar and then I do a third quarter to a third cup of brown sure I like the dark brown a little higher and relaxes contest and again it gives you that unique flavor so what we're going to do is we're going to brine that chicken and it's going to take that phenomenal healthy chicken and it's going to infuse it with flavor quickly we're going to chop this up cut it up getting fire parts I'm going to leave one of my secret ingredients there as a cheese for you so you can kind of get along the next few minutes of the video as to what that it's was I'm telling you nobody does that alright alright so let's chop this up we've got our chicken quick we're going to cut off the leg to just a nice little where you'll see it break apart right there you see what I mean from the breast you don't want to cut the breast right and then you're going to get it to pop the joint take your time okay we're gonna get that wing off same thing give it a little cut pop it tilt out of joint look at that perfect just cut the bottom off now we're going to cut right through the breast we're gonna get that breast off so right down to the bone and just cut right through the wishbone what to do is just give it a quick shot here perfect okay and then just pull it off beautiful piece of brass cut that breast right in half because we want a fryer pizza ideally we're trying to get all the pieces around the same size okay I'm going to cut that wing tip off right you just want to find that knuckle real easy so now we're going to want to cut that tie and leg up so the simplest thing to do is you're going to look right here as you're going to see the joint and you're going to see a fat line right along the side all you got to do is just kind of follow that fat line and as soon as you get it you should be able cut right through the joint if you get it just right perfect beautiful and then just a little trick you can do just to make eating a leg a little easier it's just cut through all those tendons along the bottom that way the meat will come right off okay quick cooking tip here I'm going to take my knife right and I want to penetrate this three or four times on each side okay and that way when I brine it I'm going to get some really good penetration of the brine alright guys there we go so I've got ten pieces ready to go alright so I'm going to set this aside of my Bowl start working on our brine its brine time alright so I've got a bowl big enough to put the brine and the chicken in okay so real simple can we get easier nests I'm gonna go ahead and put my buttermilk all four cups sugar brown sugar white sugar again another one of the cooking and telling with Joe secret ingredient I've got pepper Rica I've got Cayenne black pepper thyme my pink Himalayan salt which is sexy lemon press nothing goes better with with chicken and a horn like citrus so orange or lemon and then I'm just going to quarter the lemon I'm going to throw that right in there as well okay now in regards to our garlic here I just want to smash the garlic so you can even take your bowl right and smash it so you're going to scroll all that right in there now I'm just going to take a whiff or a spoon whatever and I'm going to give it a really good stir I want the salt to dissolve in there I want my sugar my brown sugar my white sugar my time my paprika beautiful my Cayenne I want everything to marry in there as best as I can so I've got my chicken all prepped so it's going to marinate really well now I'm just going to throw that in my marinade my breaths my thighs right and then I'm going to give that a good submersion and now again 3 min hours minimal but if you can do this overnight let's say there's nothing better because that buttermilk along with all the other brining ingredients not only are they going to penetrate marry into that kitchen but it's going to help tenderize it just a little bit you know the lactic acid from the buttermilk and the lemon the acid from the lemon that will that will help tenderize it just a little bit and I'll give you something juicy it'll be filled with blue the outside will sear with a beautiful crust all men I'm telling you the best world's greatest chicken here we're going to have right so we're covered up in a full afraid refrigerator over night part tune we want to make a phenomenal crust we want to make some awesome crunchy crispy filled with flavor right that's going to add to the beautiful flavor the chicken remember chickens number one ratting is number two subscribing to our channels number three number three okay so I'm going to take my ingredients I've got four cups of all-purpose flour four cups I've got one cup of cornmeal so cornmeal is going to give you and it's it's grounded to fine ground okay if not it's not like a heavy ground polenta okay and that's going to give you an extra crunch depth of flavor corn starts one cup that's going to give you a whole bunch of crunch to a crisp I've got one teaspoon of cayenne one teaspoon of paprika I've got one tablespoon of thyme and I've got two teaspoons of baking powder okay and that's going to get a little bit more air into my crust so my flour my corn starch my fine cornmeal my cayenne pepper my pepper Rica my time baking powder my pepper which I don't think I mentioned in ingredients we're going to want to leave the tablespoon of pepper we're going to want a tablespoon or a little bit more of salt now and mix that real thoroughly okay so take your time mix it up really well my chickens ducks been brining overnight I'm telling you to smell of time and the garlic and the buttermilk oh that is good what I want to do in here is I'm going to pull the chicken out okay but give it a good shape so set everything on the rack you want to drip off the extra buttermilk but you still want it wet it's been a couple of minutes so now I'm going to take my chicken okay now I'm doing my first breading okay so I see some people try to do it tongs and such listen you can't get in there unless you get your hands in there so all right and I just I'm going to tell you I'm going to give it a good press because I want it to stick anywhere that's wet any openings get breading in there that's what you want okay so that's going to be my first dusting all right so I'm going to set that on my rack so everything can kind of get absorbed right the moisture is going to get absorbed in the breading all right guys everything set right so on the Left head set for a minute and I want to make my drag to flower it one more time you guys wonder what my secret ingredient is yet you guys subscribe yet talking a minute for a okay so four whole eggs I've got two whole cups of milk whole milk okay so I've got two whole cups of whole milk I got four eggs and another secret ingredient some wine now right a heck would you use a lot couple reasons one it can add a little flavor but in its a Pinot but number two what if you think of alcohol well called us when it comes into heat as it bubbles rapidly so what you're going to do is you're going to incorporate some alcohol small amount within the crop it is it bubbles it creates additional flakes it creates a little portals of steam in bubbles and it creates flakes so it's going to add another depth of olive oil if you will texture to the fried chicken what I'm going to do is I'll get these eggs going what I like to do is I like to give it a good whip in there okay and my milk so it comes to wine I got a beautiful Pinot Italian Pinot and it's not a cork I know but let's pretend that we're taking a cork off right and then I'm going to add about a cup or you add about as much as you feel like you want to do it you want to be a little naughty add a little bit more okay so you can add some wine in there and give that a great next real easy here's my chicken right it's already got its first layer I'm going to throw it in the bat my liquid here okay with the egg wine milk right then I'm going to put in here now ideal if you can use your other hand one is a dry hand one is a wet hand okay it'll help I only start that way and then I ruin okay so that's going to give me my double dredge okay and again make sure you get it every little nook and cranny you want to get flour and that's why I just think the only way to do it is with your hand give it a good press again you're going to put that on the rack and I'm going to go ahead and knock all these off all the chickens breaded double threads secret ingredients Oh smells good what is my secret ingredient I'm going to tell you what security during it is already that's bacon fat so I'm going to take ideally you want to use peanut oil so I've got about eight to nine cups of peanut oil and then when I've got here is about a cup and a half of bacon fat so usually with about a pound or two of when you cook bake and save that fat or you can get pork lard and you're going to want to add that to the oil and that gives it that gives it that flavor and right through the roof I'm telling you that is awesome then what I want to do is I'm going to heat my old about 375 degrees I want to double well or I want to add uh come in with a cover and I'm going to meet you guys right over here in the kitchen we're gonna start frying some chick attacked in a minute oil 376 I got my top so I'm going to go ahead and put about four or five pieces in here it's going to bubble she's going to talk to you the oil temp is going to drop I'm going to put the copper on six seven minutes let's have some fun oh yeah looks good now what I do is I turn my oil temp up full blast the burner once I start putting the chicken in but I don't want to put it in hotter than 376 this is going to go about six to seven minutes with the top I put a teeny bit of crack just to get the steam out of there alright and then what's going to happen is I'm going to pull that off and I'm going to turn it take the top off I'm going to let it go probably another eight to ten minutes at that point to chicken I'll be done I'm going to set it on a rack just ready to see some magic oh do that alright you don't want to move around too much because I don't want to knock that breading off but I'm going to leave the top off now if I want it seems okay alright guys oh are you serious the smell in here is awesome so I'm going to pull these out if that oil tent back off for the next pass I'll just take a teeny bit of my soul and just just a sprinkle teeny bit does that look off of a lot so here's the old Italian finish right so you're just going to hit I mean just a hint you're not overloading it but just take a little bit of a micro planer and just hit you know a few of those pieces just with what you're doing the absence of a lemon it just goes perfect it's just that perfect little finish so when you grab this immediately oh you can smell like right away they asked them to the lemon and the time you get a hint of garlic you know just that you can smell the oils oh that's good in the crunch you know that there's such a great crisping crunch which you're going to gain that from the corn the corn starch the flour that you use as well as the baking powder and then that white wine which just gives it that extra bit of bubble oh yeah Oh mm-hmm I'm first they're just that little half of salt that I gave it that gave it that dusting with the texture of the cross is phenomenal hmm Thunder lettuce mmm to skimp on out mmm peppy fight pretty that chicken is so kenner because of the brine and the flavorful a buttermilk grime Wow on every level and if the henna garlic ivory layer then I really level of chew how does a different flavor of sugar Wow guys is that a phenomenal recipe I truly believe one of the world's greatest recipes I'm Fried Chicken with it with those secret ingredients will remember your chicken qualities gonna be phenomenal the breading and the flavor and don't forget to subscribe guys don't forget to grab a bottle of olive oil right on our website or Facebook or on Amazon cooking Italian joke just look up Vito Joe's extra-virgin olive oil it's a bottle of Italy right in your own kitchen don't forget to spend some time with your family boy there's nothing that's going to get your kids around the table better than a plate of fried chicken it don't forget to spend some time looking at all our other recipes spent some time celebrating a heritage set some traditions until next week what is a good life full of fun seems soup

Channel: Cooking Italian with Joe

Views: 196,981

Keywords: www.cookingitalianwithjoe.com, vito and joe's italian extra virgin olive oil, Joe Borio, fried chicken, grilled chicken, recipe, how to make, chicken parmesan, fried steak, fried chicken wings, kfc recipe, popeyes chicken, souther fried chicken recipe, buttermilk fried chicken, buttermilk batter, depp fried chicken, fried chicken recipe, pasta, meatballs, pizza, chicken cutlets, chicken tenders, chicken nuggets, homemade fried chicken, secret ingredient

Id: OV-2KW2iUxI

Length: 17min 1sec (1021 seconds)

Published: Mon Jun 05 2017