Buttermilk Fried Chicken

Buttermilk Fried Chicken

Hello! This is Chef John from
FoodWishes.com with my recipe for Buttermilk Fried Chicken, one of my
favorite recipes of all-time, and not that hard to put together.
And, uhh, just for fun, I’m gonna show you how I break down a whole chicken,
for fried chicken. I’m gonna take off the wing tips,
those are useless. I’m gonna de-joint the wings right
where they attach to the body. Alright, the thigh, leg section comes
off. Don’t be afraid to snap, and dislocate. And then that gets cut between the
drumstick and thigh. Yes, this is quick, but go back and watch it, you know 7 or 8 times,
you’ll see. So once the legs and thighs are done,
i’m left with basically the carcass, which has the backbone and the breast.
You’ll notice I’m using nice heavy cleaver, the ultimate tool for a chicken breakdown.
Snap the backbone like that. Cut the breast in half, and then each press gets cut in 2
pieces, you’ll notice here when I cut the breasts in half, I slice down till I
hit the bone, and then I give it one pound of my hand so it goes through
in one shot, nice and clean. Otherwise you get like bone
fragments. So there’s my 4 breast pieces,
my two thighs, drum sticks, and the two wings. Alright, into the bowl it goes.
Black pepper, salt, paprika, dried herbs, white pepper, cayenne, and that gets tossed. all of the, believe it or not, 11 herbs and spices will be
on the site. Okay, after that’s well tossed
with the spices and herbs, you’re going to top it with buttermilk. And
we’re gonna let that sit for 6 hours. You can get away with 4, you
can go overnight if you want. But I like 6 hours. Alright, then we’re gonna make
some seasoned flour. Which is just flour, salt, some paprika, some cayenne, some garlic powder, some white pepper, and some onion powder. so give it a mix. After the buttermilk marinat-ion, the chicken pieces get dredged, oh my God, there’s a fire truck
going by, hate when that happens. The chicken gets dredged
in that seasoned flour, well, there you want it really nicely
coated. Give it a little shake off, put on a plate, and we’re ready to fry. And what we’re going to do, and there’s lots of different
ways to fry this, I’m gonna take a dutch oven, alright that’s a big 8-quart
dutch oven, and I have about two-and-a-half
quarts of oil in there. And I’m gonna fry all 8 pieces at once.
Some people like to fry in a skillet, in just like an inch or so of oil, and then they do in batches, and
they turn it halfway through. You know, I don’t have the patience,
I want it to all be done at the same time. Of course this uses twice the oil,
but you know what, how often do you fried chicken? Like once a year?
So 350, I’m gonna cook that for about 10 minutes, it’s gonna develop
a nice crust, I’m gonna go in after 10 minutes, and just move it around
a little in case some pieces are stuck together; I want to cook evenly. That’s going to go for about another
10 to 15 minute, so it’s about 20 to 25 minutes total in the
hot oil to cook all the way through. Now while that’s finishing up, I like to
take a rack, and put it on some paper towels on a sheet pan, and that’s what I’m gonna use to
drain the cooked chicken on. Alright, so that’s ready. and the chickens ready! Look at that.
Unbelievably beautiful. So again, that’s been about
20 to 25 minutes total in the oil. I’m gonna fish it out with my spider,
that little strainer thing you see there, and what beautiful chicken! Impossibly crispy, amazingly delicious.
Don’t bite into a for, about 10 minutes cause it’s so hot, and you won’t enjoy it.
You’ll just burn yourself. So 10 minutes later, we have a delicious
plate or fried chicken, and I just could not bring myself to eat this in
front of you, but trust me, it was every bit as good as it looks.
That is not a hard recipe, it does take a little bit of work, but really worth it.
So, like I said, 11 herbs and spices, believe it or not, was what was
included in this, you can go to the site, count them
yourself, cause all the ingredients are listed there.
And as always, enjoy!

100 thoughts on “Buttermilk Fried Chicken

  1. Do not put onion or garlic powder in your flour, only on the chicken. It burns quickly in oil and it will ruin the taste. You only want to use a touch of baking powder, salt and cayenne in the flour

  2. Wow..listen to this voice over, then listen to his 2019 ones! I guess you go with what works for numbers, eh? I knew it was not his true voice, in the latter years. I have really learned to love this channel. The voice is no longer an issue for me, but I do not like it much.

  3. I tried this today. Absolutely the best homemade fried chicken i have ever eaten my entire life!!

  4. Watching this in 2019 a whole decade since this was first published. John your video quality has improved drastically over the last ten years! Also you come off with your tone of voice and personality much better these days in comparison to these early videos. Keep up the good work

  5. This is terrible, no cornmeal? the preseasoning for the buttermilk for the chicken was atrocious. SEASON YOUR BUTTERMILK NOT THE CHICKEN

  6. The next time i fry chicken I'll do this but add baking soda to the flour, let the battered chicken rest 30min, mix the leftover flour into the buttermilk and just before dunking the peices mix in a splash of vinegar.

  7. I think I can speak for most of us here in the deep South that fried chicken once a year is akin to breaking the 11th commandment! If we ain't making it, our mama's or grandma's are! 😁😁

  8. I can't bring myself to cut through a chicken bone. I would make a bad orthopedic surgeon. It gives me the Willies.

  9. I'm vegetarian. Have wondered if I can make southern fried tofu. Probably one of the firmer blocks would be best. Trader Joe's has the only good super firm tofu, twice the protein, and it wouldn't need pressing. Seasoning wouldn't be a problem, but tofu might still exude moisture more than dead animal flesh… I need to think more about this. Freezing would allow it to absorb more flavor but the texture wouldn't be as palatable, so no freezing. Maybe chicken-style seitan, I've made that, and I could make chicken-style nuggets easily. I'd put some corn starch into the flour to make the crust noisy, the way Koreans do.

    Yaknow, I don't fry often, I love fried foods as much as the next person, but there's no fan over my stove, and the annoying smell of fried foods lingers in my house. And no, I would never use a cover-up chemical spray or something harmful like Febreze, or Glade.

  10. I love how there's a black majority of people, next week we'll be making koolaid once a year πŸ˜…πŸ˜‚πŸ€£

  11. If you are using an electric stove how do you get the oil to 350 F ? I have a hard time getting it up to that temp.

  12. I was wondering why it sounded like you but different..Then I realized this is from 2009, I must say, you've matured quite nicely πŸ˜‰ I didn't discover you til 2017 and hadn't realized you're a true OG..😁
    I hope you were just saying you only fry it once a year,and not that you only eat it fried once a year, because that'd be blasphemy..😦

  13. this recipe is good but i'd reccommend that while you marinate the chicken you add turmeric and italian spice mix

  14. Wow years ago you did not use undulation with your vocal tones like your more current videos…..love your undulations.

  15. If fry a little bit and transfer to a baking tray and bake. Hope it will come out more crunchier and tastier.

  16. The wing tips are WORTHLESS? !?!?!?!! Nuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu

    They are so good for boiling for a soup base. T.T Chicken Wing tips have feelings too you know!

  17. I refuse to fry until I have an industrial vent above my stove. I absolutely hate the smell of grease that permeates the house after frying anything. Life is hell until then because nothing beats fried chicken, not even oven variants come close.

  18. Check out the recipe: https://www.allrecipes.com/recipe/220128/chef-johns-buttermilk-fried-chicken/?internalSource=hub%20recipe&referringContentType=Search

  19. If I don't devour fried chicken recipeΒ ''A La John everyΒ lunch''Β , The I'm afraidΒ the Rooster will have me for dinner.

  20. I just started watching your videos thank you I'm a single guy and these recipes really help out you are my new favorite chef

  21. I made this a few weeks ago and brought to my nephews party. Everybody raved! They said it was the best thing Ive ever made!

  22. I am neither black nor white and I LOVE fried chicken!!! Wish I could have a piece every week but I have to stay away from unhealthy eating due to chronic illness / genetics on both sides of my family ☹️.

  23. I love I get to skip a step and just pour that buttermilk right on in and then fry in few hours! Ugh I love it!πŸ’–

  24. Good recipe. I only eat fried chicken once every 53 years on the blood moon of Sagittarius when the monsoon rises on the east and the wind is blowing on my left ass cheek on a Tuesday on leap year that happens to land on my birthday. Very rare.

  25. Im marinating my chicken in the buttermilk tonight and will make it tomorrow. I think I made a booboo. I didn't season the chicken before soaking in buttermilk bc the other recipe I'm using doesn't say to. Now I'm afraid it'll be bland

  26. Fried chicken "once a year"? Are you serious? lmao Oklahomans eat it for breakfast every single day. It's why they are the fattest state in the union.

  27. Just one question,
    Why can't give the same voice over like this in ur current videos?
    The way u narrate now is very very irritating on many times..
    I love this narration..

  28. I made it last night for dinner, first time making deep fried chicken. I used drumsticks only. I heated the oil to 375 then added the chicken, the oil dropped to 300 then rose in temp. again closer to 350 toward the end. I think 20-25 min in my case was too long!! Chicken was still good, but the outside coating was too dark to be appetizing. Not burned but close. I will try again using room temp. chicken and frying only 13-15 min. Or frying till golden then finishing in the oven. 😏

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