Fried Chicken Just Got Even Tastier - Let's Get It

So I'm just going to go ahead and add some buttermilk in here. Hey, so look, I didn't have no hot sauce out, right? So look, this is Tabasco. But look, when you do this chicken though, you got to add a little bit of this in here. But check this out, folks. We got to put some in here. And now we got to go ahead with the seasoning too. Check it out. We want to put some in here and we want to be able to see it. You know what I mean? Oh, my goodness. Now we just go ahead and give it a nice mix. So now that we got that mixed up, now what I'm gonna do is just start adding my chicken pieces to it. You know what I mean? This is why you want to have a glove, you know what I mean? Because I got to make sure everything is submerged. And this is a lot of chicken, you know? This will feed a family of, you know, four, like, nice. This might do five. So now I'll just take my hand, make sure that everything is coated, right? And then what I'm gonna do is I'm gonna get some Saran Wrap, put it over the top. I'm gonna put it in the refrigerator and I'm gonna go for a minimum of two hours, right? But to be honest with you, I'm probably gonna go four hours. Four hours is a good base, you know? If you can, overnight, if you got any forethought about what you're making. Now that we got our chicken in the refrigerator, it's marinating, right? Even though we're gonna come out of the refrigerator, it's gonna be cold. I like to let it sit up and just need to get to, like, room temperature. So when I take it, I'm gonna probably put it on a baking sheet and let some of that buttermilk just, you know, drip down a little bit. But I want it to come to room temperature. Because after I put the flour on there and then I put it inside of this, I want it to be, you know, cook evenly and cook throughout. This right here is the whole key. You know what I mean? You remember your grandma used to make the good fried chicken and you could never really replicate that. You know why? Because your grandma would probably seasoned her flour. Look, we won't season. And even though that I'm seasoning like that, check this part out. I always come with my black pepper, right? I want you guys to twist. If you doing it and you, you know, grinding it yourself, grind it till you tired. I like to say this is the magic, but it's my seasoning that's the magic. But anyway, if you guys want it to be a little bit on the crispier side, go ahead and add yourself like a quarter cup. You know what I mean? Just a quarter cup. And then before I mix, give it just a couple of pinches of salt. So go ahead and mix it. And then remember, this was white. You can see I added the seasoning to it, but I like to see mine a little bit more in a different color. You know what I mean? So I go like this. You know what I mean? I'm just going to add this a little bit more. And again, right? We hit it with the black pepper. It's been about three hours and it's been right around three hours, 20 minutes, something like that, right? So look, I brought this out. I let it go ahead and sit. So this will start coming up to room temp, right? So I'm going to go ahead and take the saran wrap off. So let me get these out. And then we're going to go ahead and start bringing our temp, you know, our oil up to temp. Okay. So you want to make sure you got like a meat thermometer or if you've got a deep fryer that you set the dial, I do 375, you know, this is drained enough. Now I'm just going to go ahead and just put this in here like this. But check this out what I do. I just put this over here like this for all you guys never made. So we get it like that. Then I shake it off. And then you know what I do? I let it sit up just for a minute. Okay, you guys look, take a look at this right here. Look, when you let it sit up, you can see everything kind of like just marinades, you know, together. You can see the way you look at it. I want to say it's a discoloration, but that has like a negative stigma to it. But you can just see how the white of the flour and the buttermilk has like kind of like changed it. And you can see like the orange and all of that. That'll be from the seasoning. So look, we're going to take it and I'm going to put this in here gently. Here we go. Oh yeah. Hey, check it out. You can see some of these is missing. Listen, people have been like grabbing them, you know, taking them. And then look, they got them staged behind the camera for me to put some more in there. But right now, you know what? It's time for me to get out. So I'm just going to go ahead and take this piece right here because this one got my name on it. So check it out, folks. Cheers. I don't know about y'all. I hope the mic picked it up. We said crunchy, right? Bingo. And it's clean.