When you’re craving KFC so you just make a better version at home 

That part that popped out is my favorite bite on the leg!

its the fade away on "MSG" lol

First time I've ever seen this channel but when she threw in every spice in the cabinet my reflex was "that's my girl" like a proud father 🤣

Lady, you are one hell of a cook!

Omg this looks amazing also one day you should try adding a little Dijon mustard to your wet batter it really kicks that crunch up a notch, and you don’t have to double batter.

the crumbled bouillon cube is genius

this looks amazing, southern lady here try mustard as well on the chicken and fish it makes a big difference.

It’s beautiful.

Little touch of msg lmaooo

Who doesn’t like a crispy fried chicken once in a while like the comment if you do

My one and only issue with this is the fry temp, you should fry dark meat at a lower temp for a longer time, and in my opinion to 170°f so its not rubbery. I've tried a lot of different cooking temps and I've found that around 330-340°F for drums and thighs for 15-17 mins is perfect, unless your double frying(which is preferable but more tike consuming). I'm trying to cut back on the fried chicken though. Its just hard when the algorithm pumps food content on my home page nonstop lol

"put every spice in ur spice cabin at"

Also, as a south Louisianan, if you use self rising flour it helps make that crust (even if you don’t double batter)

I've been craving KFC for so long, thank u!

Flour + cornstarch makes a great crispy crunchy crust. And the acid from the pickle juice balances the oiliness. Great recipe.

I NEVER EVER thought about cutting up a whole chicken and frying it!! Wow i cannot wait to try this!!!

You and your moms relationship is so precious. Love it!

LOOKS GREAT. BUYING A WHOLE CHICKEN IS COST EFFECTIVE AND I BELIEVE THE PARTS ARE MORE FRESH THIS WAY. THANKS FOR SHARING WITH US. CAN YOU DO A BEER CAN CHICKEN VIDEO, THANKS.🇺🇸❤️🎉👍🏻

No one in my family has ever cut a whole chicken. Usually there's a butcher in the grocery store that would cut it for free. It's very convenient.

At a British person... I've just realised for the first time in my life what Americans mean when they say boulion however you spell it. We don't have this word here but we call it stock, like chicken stock which you can get dissolvable like that or the liquid jelly versions.