Naaaah dude..... That chicken was healthy..... It packs protein for muscle & fat for energy & burning.... When are you all gonna wake up stop blaming it in the fried chicken and just workout and you can eat fried chicken along with other healthy food just everything in moderation duuuuude. Chill out. 🎉
Another good tip is to fry your chicken in pork fat, it gives the chicken an extra layer of flavor, just get some pork belly put it in a crockpot with water, let it cook until all the water boils away then you can save the pork belly for another meal and use that delicious oil to cook your chicken, it just gives the chicken a little smokey bacony flavor
I’ve been to this restaurant 3 times and every single time it hits!!! The chicken is just spectacular, juicy, and crispy!! It’s called honeymoon chicken and it’s in DC if anyone’s curious. Definitely give them a try!
Iam also a local chef from India my recipe chicken +ginger garlic paste+slight amount of fresh chilly paste+corn flour starch+chilly powder+turmeric+garam masala+fried curry leaves+slight amount of curd or lemon juice+onion paste+salt and paper let it rest for some time and presurre cooker it in oil you will get the juiciest fried chicken
That’s what I was looking for! What’s in it for the chef if he’s not even given the proper credit? I want some of HIS CHICKEN!!! Did I say “IMMEDIATELY”??? 😂 Lbvs
❤ Youre using my moms recipe. She tossed in celery salt too. Mom soaked the chicken in milk before she added the spices. In a cast iron skillet. With Crisco shortening. The meat would melt in your mouth. Use a cast iron skillet. Nothing beats that ❤ great vid RIP Mama 😢
Zmiller , my great grandmother had a killer recipe and where I stored it faded away drastically. She was from Mississippi, grew up in Louisiana. Judging from your comment I trust family old school receipes any thing you can share about her fried chicken. Thank you.
Let's all agree that there are at least half dozen ways to make the best fried chicken with them all sharing 2-3 foundational points. Plus it all depends on the person eating.
exactly. My granny made great fried chicken and all she used was salt, pepper, paprika, and she made it in a cast iron skillet. I think her secret was putting the lid on halfway through cooking.
Literally showed my southern mother this and she is confused. She couldn’t figure out why this is so complicated. Just use shelf rising flour, baking powder. Season the raw chicken and the flour mix with basic salt, pepper and garlic powder or just use Tony’s for ease. You can either shake in a bag, toss in a bowl or hand coat… now fry. Literally how it’s been done since the 1800s
@@MisFit...ButGodIt does. Self-rising flour is all-purpose flour and baking powder. (Baking powder is mostly baking soda with some cream of tarter (mild acid). Some also contains a little corn starch so it pours better).
1. Pat chicken dry. 2. Dunk in seasoned self rising flour(corn starch, garlic& onion pdr, lots of cayenne). Make sure all surfaces are coated. 3. Dunk in La hot sauce flavored egg wash. 4. Dunk back into flour mixture. 5. Fry in peanut oil. Let it rest before serving
Did you do as he recommended with the double fry? And if so, can you just explain what he meant? Like am I suppose to deep fry the chicken at low temp first?
Based off the looks of that chicken, I’m doing everything he just said. I’ve learned to fry chix very similarly minus the baking soda baking powder additives. Can’t wait to try it out though!! 😊
It’s a lot of people that can fried chicken, but they ain’t got shit on the guy that be like I’m ready to baptize my chicken going in the grease. He’s the best.
Although it is a dish with a complicated and at times tragic history, it is enjoyed by millions around the world, especially so here in Washington DC. DC also has a deep history regarding Fried Chicken with excellent fried chicken staples including Honeymoon Chicken, where they combine traditional tastes with an arsenal of highly technical equipment including a THIRTY THOUSAND DOLLAR pressure fryer. Today we’re going to learn how to make the CRISPIEST fried chicekn from chef Rob Sonderman. (3/3)
I’ve had a Love Affair with Fried Chicken my whole life. Sunday is the Best time to bring Family together for a good meal. Thank You for Sharing this video.❤
This is the best Fried Chicken in DC. Honeymoon Chicken is the name! They also had a big DC Rat problem. I’m still finna eat there. Lol! 😂 the chicken is crack!
Honey dust?? I was recently at a spot in St.L where they put some type of light dust on my fried chicken. It was mystery dust and it was amazing (I suspect it was fine salt, fine sugar, and a little fine powdered msg) I wouldn’t be surprised if their nickname for it was crack.
Anyways here's a friend chicken recipe 8 pieces of chicken (drumsticks, thighs, breasts, or a mix) 2 cups buttermilk 2 cups all-purpose flour 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder Vegetable oil, for frying Instructions: Marinate the Chicken: Place the chicken pieces in a large bowl or dish. Pour the buttermilk over the chicken, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. Prepare the Coating: In a separate bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder. Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere. Shake off any excess flour. Heat the Oil: In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is hot enough for frying. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, in batches if necessary to avoid overcrowding the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Larger pieces like breasts may need a few minutes longer. Drain and Serve: Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving to ensure juiciness. Enjoy: Serve hot and crispy fried chicken with your favorite sides like mashed potatoes, coleslaw, or biscuits. Enjoy your homemade fried chicken! This recipe gives you crispy, flavorful fried chicken that's perfect for a delicious meal with family and friends. Bon appétit!
He got me at, "pickle juice"! I used pickle juice in the past when I ran out of other marinades. So, when he said that he marinated the chicken in pickle juice, my head turned with hearts in my eyes, and my heart dropped to the floor. Yes! I'm not alone with my exotic out of this world thinking! WOW, I love it! I've also used self-rising flour. It's a good staple to keep on hand, plus it's excellent for baking biscuits to go along with that crunchy chicken! As the ole' saying goes, "Great minds think alike. He's on top tier level with that "honey dust"! Oh my goodness! Unbelievable!😍
The key to making the best fried chicken along with what the chef said is to make sure your chicken is COLD and your grease is HOT. As soon as the coating hits that flour battered chicken it will lock in the juices !!!! Never fry chicken that’s room temperature it will be dried out everytime ! 😊
