How to Make Deep Fried Chicken

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Deep fried chicken is the perfect dish to make right in your own kitchen. Find out how to make deep fried chicken with help from an executive chef in this free video clip.

Part of the Video Series: Diverse Recipes
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Video Transcript

Hi. I'm Michael Ferraro, executive chef at Delicatessen in Manhattan and today I am going to show you the perfect deep fried chicken. What we're going to need for this recipe, I have a 3 pound organic, free range chicken, cayenne pepper, paprika, old bay, garlic powder, onion powder, cumin powder, salt and pepper, Wondra flour, all purpose flour, buttermilk, and I have heating 3 quarts of canola oil. For the first step what I want to do is incorporate all of the spices into a bowl and mix them. We're going to go ahead and mix those spices together. Then I'm going to take our Wondra flour, Wondra flour is basically just a very fine flour, all purpose flour, and half of the amount of spice goes into the flour and I'm going to mix that. So now what I'm going to do is I'm going to portion our chicken. I'm going to go ahead and cut the tips of the wings off and discard those. Since they're so small they tend to burn. So I want to break down our chicken into 10 pieces. I'm going to start by removing the leg and the thigh. So basically you just want to make an incision into the skin and then follow your knife down the body of the chicken, pop the thigh bone out and cut right in between the joints. So for the breast I just want to cut right down the middle. There's a piece of cartilage there that you just want to run your knife right along and then let your knife run along the body. When you get to the shoulder bone you just want to stick the edge of your knife in there and separate that. So your body you can go ahead and save that for chicken stock or chicken soup, but for this recipe we wont need it. So now we have basically our legs and our thighs and what we're going to do is we're going to go ahead and cut those. And then we're going to go ahead and cut the breast diagonally in the center. And that's going to be the 10 pieces that we're going to go ahead and marinate. Drop those right into the buttermilk., mix them around and you're going to go ahead and let that marinate. So our cihcken's been marinating in the buttermilk and I'm going to go ahead and take out piece by piece shaking off the excess buttermilk and dredge it into our flour mixture. Shaking off the excess flour. Okay so what I've done is I've dredged all our flour, now I'm going to go ahead and move over to our deep fryer. So we have our oil preheated to 300 degrees. So now piece by piece I'm going to gently drop the chicken into the oil, dropping it away from you. Now you want to make sure that you have a thermometer set up to regulate your oil at 300 degrees. So now we're going to go ahead and let this cook for 8 to 10 minutes, depending on the size of the chicken. So at this point our chicken has been cooking for approximately 10 minutes at 300 degrees. I have a sheet tray that is lined with paper towels. I'm going to go ahead and remove the chicken piece by piece. Before you go ahead and put it onto the tray you want to just shake off all excess oil. Our chicken has been removed and drained and I want to go ahead and season it with salt. And then I'm going to go ahead and assemble onto our serving plate. You can hear the nice crispiness of the skin there. I'm Michael Ferraro, executive chef at Delicatessen in Manhattan, and today I've showed you the perfect deep fried chicken. Thanks for watching.

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