How to Make the Best One-Batch Fried Chicken
Test cook Bryan Roof makes host Bridget Lancaster the ultimate One-Batch Fried Chicken.
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Skin way to crispy, also 10 minutes covered 9 to 10 minutes uncovered, temp at 173 (thighs,4), and still light red at the bone. Guests not impressed. 2 stars out of five!
forgive my typo Not Bummy GUMMY SOGGY MUSHY
Why the dark meat at 170?
So, this is like the Original Recipe texture/crunch. How about the Extra Crispy way? I have not seen one copy cat mimic the Extra Crispy texture/crunch.
Brian “woof”!
Besides sharing well tested delicious recipes, the presenters are just incredible, sensible and fun.
Any reason why this recipe can't be baked in the oven instead of in the oil?
Can't wait to try this😍
I made the chicken using this recipe and it was absolutely delicious and crunchy. Loved it and thank you. 😋
i tried this and i found the coating was too thick and it made a bread like shell around the chicken. shake the chicken just a bit or it will be a total mess…
Where are the wings?
Brine 2C buttermilk + 1 T salt
Cut breasts in half
Soak 1 hr to 24 hrs
Breading
3c flour
3T white pepper
1T black pepper
1T celery salt
1T granulated garlic
1T ground ginger
Some italian seasoning (1T? he doesn’t say)
1T baking powder
1/2 t salt
6 T buttermilk loosely mixed in to flour to make small clumps
Squeeze chicken pieces in flour mixture to make thick coating
Let chicken sit in fridge for 1-2 hrs
Drop into 1.5 quarts 350 degree veg oil
Skin side down
10 mins covered (Rotate pot?)
Turn pieces, cook 8 mins longer uncovered
White meat 160 dark 175
gonna do this with chilean spices for my partner's sisters when they come to visit and marathon breaking bad. fantastic! thank you
everyone please share the gospel before it's too late Jesus Christ is coming back and we must repent from our sins and also do as Romans 10:9 says !
Forgot the msg
This was the worst fried chicken I ever made. Issues encountered: Bland, tasteless coating; coating too thick and not cooked through (much of my coating fell off; I used his method of “not shaking off too much breading”); difficult to regulate temperature while frying with lid on – pieces either over browned or undercooked; pot to small to really make this “one pot” recipe (they used a 3.5 pound chicken which is TINY – mine was bigger so I give them a pass on this aspect). Too much white pepper in the dry seasoning. Not enough salt either. The buttermilk brine seemed pointless. Awful recipe and certainly a fail. I’ve been making Paula Deen’s fried chicken (which is marinated in Frank’s hot sauce) and it’s so superior to this. I was really mad when I made this for Memorial Day. Wished it was Paula’s. With all the work that goes into fried chicken. Not the first ATK fail, either.
No onion powder ?
How does it look so perfect🤔
So instead of using eggs….you're saying to use buttermilk brine?
My oil temperature drops A LOT. Should I kick up the heat so that 350 is maintained? I tried to keep 350 but I burned the chicken *bad*.
I live the crunch y the seasoning..🤗
I'd much rather pat the spices onto the chicken than mix a bunch of spices into flour that will get thrown away
I'm not a chef…and I don't play one on tv. I was going to try and surprise my wife and try to cook this (even if I fail or succeed, she'll get a kick out of it), anyone have any suggestions for sides or other simple dishes to go along with it? I have no idea.
Tried this tonight. WHAT A DISASTER !!!!!!!!!!
Cooks Country, America ps Test Kitchen has jumped the shark! They’ve run out of recipes and are now doing bat bleep crazy recipe revisions. How disappointing……and shameful.
Everything was so good until you put the fried chicken on paper towels. WRONG, WRONG, WRONG, Never put a fried product on paper it soaks and makes that surface bummy. Always on the wire rack, ONLY the rack placed on a tray to catch the oil drippings. Come on Chef? ? ? Chef is it? I hope this was helpful for you.
Don’t shake off the excess flour! Best tip ever!
Oh how I wanted this recipe for me. It did not.
I can hear Gordon’s voice in the background “WHO PUTS DRY HERBS IN FRIED CHICKEN???”
Best chicken recipe ever
I’m making that tomarrow yum
😋😋😋
This appears to be the definitive answer to KFC. Great looking fried chicken. Thank you.
Making me jealous.
Okay, I made this. The only thing I changed was the meat. My husband is allergic to chicken, but fantasizes about eating it. I have tried several other recipes substituting pork for chicken, so that is what I did. I bought some nice boneless pork ribs, cut to uniform size and marinated it in the butter milk for 24 hours. I followed the instructions as laid out, my pork came out at the chicken temperature of 160, after I checked that pork only needs to get to 145. Let me say, we loved the crunchy craggily bits, the flavor was perfect, and the pork was delicious and well seasoned. The only downside of this recipe, and frying it with pork, is there is no skin for the coating to adhere to, a lot of if slide off, when I when I turned it over, but let me say, we did not let them go to waste… we ate the fried craggily bits… I will be making this again. Now if there is some secrete to getting the coating to adhere and stay on the pork…. I would love to hear that!!!
I used corn oil for frying and I used my induction cooktop and my cast iron cooker. I was surprised, as this was the first time I used it, to fry food. I had my candy thermometer set for 350, and the cooktop to 350, and they both were in the same range when the candy thermometer went off at 350 degrees.. so one more thing to like about cooking!!!
Please give this a try!!!