How to Make North Carolina Dipped Fried Chicken

Byamazingfoodstv


Test cook Bryan Roof shows host Julia Collin Davison a top-secret recipe for North Carolina Dipped Fried Chicken.

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41 Comments

  11. This recipe is so secret that I've never seen anybody use it, not my family, not my friends, not anybody at church potlucks, nobody. I grew up in North Carolina and still live here. We soak chicken in buttermilk and don't use cornstarch. Neither does it sit in the fridge with the flour on it. At least not here. Maybe he was thinking of South Carolina.

  12. That 2 knives technique is one of the reasons you can’t just let anyone use your kitchen. Because they will use your good knife for the wrong reason. Same with cast iron skillets, had a friend that tried to put it in the dishwasher 😡
    Like don’t touch my kitchen equipment. I can go on about house guests. From abusing wood furniture to fouling up a non-stick skillet 🤦🏾‍♀️

  18. Im so sick & tired of BLOODY chicken. A PROPERLY dressed chicken has NO BLOOD in the bones. This modern phenomenon started in the 90s when Foster Farms every other national chicken butcher started cutting down the time to process to save money. My mother always butchered her own and I NEVER saw bloody bones or backs because she let it drain properly. Not even KOSHER chickens are bloodless anymore.

  21. I have watched chicken prepared on this show and you guys never ever clean the chicken and I don’t mean washing it off with water. There is slime and fat on all chicken, and believe you me when cleaned there is a different taste. Love your recipes but would eat any chicken you guys cook. If you like I can show you how to properly clean your chicken. grippidy@yahoo.com

  23. These recipes haven't died off. Frankie's Chicken Shack reopened in Cleveland NC. There is also Keaton's right up the road from Frankie's. And, the Reid family made some of the best dipped chicken you ever tasted. They used to sell it out of the convenience store on the corner of Long St and Andrews St in E Spencer, then later they had a carry out place in Granite Quarry NC. They were still doing catering jobs to churches from their home at one point. The recipe for the dip is kept secret but I can tell you there is celery salt and what tastes like whole lemons to me in the dip sauces I'm familiar with. The apple cider vinegar and molasses or brown sugar and hot sauces are staples. Slow cooking the dip with white onions adds a lot of flavor too and my grandfather used to make a dip using a stick of butter added. He used it on fried rabbit and it was delicious. Lots of different variations on the dips exist. Although, not considered a Dip chicken, on of my all time fav chicken is made by the Port-a Pit out of Statesville NC. It's a whole different flavor but one you won't forget.

  24. Julia is amazed by gravity and pepper. I miss the guy with the glasses. I think there's too much liquid introduced into that. A brush on like Nashville Hot leaves more crunch. That looked soggy. And thats a shame on fried chicken. The dark room line was funny.

  33. Next time you go to buy a whole chicken look for Air Chilled chickens! Most chickens in American Supermarkets are chilled in chlorinated water all together in huge bins and the chickens soak up that chlorinated water into the flesh! Look for Bell & Evans air chilled chickens! The only place I ever see that carries them are Whole Foods! The best whole chickens for roasting!

  40. Gather round chilren and let me tell u a little secret all that BS about putting this and that in the flour to make it more crunchy blah blah shyt stop it. Rinse the 🐔 season it to ur taste very well put n2 seasoned flour and let the grease get hot as devil's breath and drop the chicken and in less than 10 seconds u will have the crunch factor u so desire but once u put in 5, 6 pieces turn the grease down and give the inside of the bird a chance to cook and I guarantee u it will be juicy and hella crunchy and wont b burnt.

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