How to Make the Best One-Batch Fried Chicken
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Test cook Bryan Roof makes host Bridget Lancaster the ultimate One-Batch Fried Chicken. Get the recipe for One-Batch Fried …
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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🤔
What? No MSG?
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!!!
The seasonings were gross.
I came here just to see the intro to this episode because I swear I saw a rat creep across the walkway behind Bridget and Julia in the background on TV. Alas, it's not shown here but at this moment I'm waiting on the rerun to come on so I can verify what I saw or not. Lols
I love watch these two! I watch the show on wpbs Create TV and I missed the popcorn chicken which used cornstarch and baking power. I wish they would put it up on youtube, season 14 episode 1
Why does dark meet need a higher cook temp?
Great recipe! It came out so crispy, yet super moist and tender.
Get some!
should you bring the chicken as close to room temp after you pull it out of the fridge, coated?
I learned a couple of techniques for fried chicken that I didn’t know. Thank you for that. I made this chicken following the recipe to the T. It turned out exactly like it showed and my chicken was done and tender….
However…. this mixture of seasonings had a horrible taste!!
It looked like fried chicken…. the breading tasted like crap. 🤷♀️
Great looking chicken, great recipe, great technique. But please don't handle food while wearing jewelry. That's disgusting. Besides, nobody gives a damn about your marital status.
I made this tonight. It was good but had a overcooking/almost burned issue, so it fried really fast! Is that because I didnt use a dutch oven to fry in? I just had a normal deep frying pan. Help anyone?
Brian always comes up with great recipes.
Looks delicious
INGREDIENTS
Brine and Chicken
2 cups buttermilk
1 tablespoon salt
3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
1 ½ quarts peanut or vegetable oil
Coating
3 cups all-purpose flour
3 tablespoons white pepper
1 tablespoon pepper
1 tablespoon celery salt
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon Italian seasoning
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons buttermilk
INSTRUCTIONS
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading.
1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. FOR THE COATING: Whisk flour, white pepper, pepper, celery salt, granulated garlic, ginger, Italian seasoning, baking powder, and salt together in large bowl. Add buttermilk and, using your fingers, rub flour mixture and buttermilk together until craggy bits form throughout.
3. Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove from buttermilk mixture, allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere. Transfer to prepared rack, skin side up. Refrigerate, uncovered, for at least 1 hour or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 inch deep and heat over medium-high heat to 350 degrees. Add all chicken to oil, skin side down in single layer (some slight overlap is OK) so that pieces are mostly submerged. Cover and fry for 10 minutes, rotating pot after 5 minutes. Adjust burner, if necessary, to maintain oil temperature around 300 degrees.
5. Uncover pot (chicken will be golden on sides and bottom but unset and gray on top) and carefully flip chicken. Continue to fry, uncovered, until chicken is golden brown and breasts register 160 degrees and drumsticks/thighs register 175 degrees, 7 to 9 minutes longer. Transfer chicken to paper towel—lined rack and let cool for 10 minutes. Serve.
Can this be done with chicken tenders as well? Bone out does it affect anything?
Great content will be making this for dinner..But why does this play like a 90s re-run?
Why did he add a few spoons of brine to the flour mixture before breading? How critical is that step? I would have thought it makes no difference.
I would've added MSG.
Then you throw out the buttermilk? Seems like a big waste.
It's Brinin' Bryan
If you wanted to make the fried chicken spicy, just add a little cayenne pepper to the flour mixture
What is 2 batch fried chicken?
The Best Fried Chicken Even.
"It's safer to get closer to the hot oil.". I swear I can hear Julia yelling from across time and space, "It's safer to use tongs!"
Please, please adapt some of your recipes for air fryers.
Looks good. Since KFC started off using a pressure cooker and then finishing as shown here, I wonder … could we do that with an Instant Pot? Off to Google that!