How to Make Super Crispy Fried Chicken at Home!

[Music] What's up everybody? Hey, check this one out. Now listen, I done this a couple of times and I don't know why people keep asking me, "AB, did you do a fried chicken?" I don't know how they not finding it. But anyway, listen. I'm going to show you guys how to do fried chicken. And I'm going to show you something else. Instead of us going to the butcher and getting boneless and skinless, I'm going to show you how to keep that skin so we can keep it extra crispy. And we going to debone it ourselves. Let's get it. This is what we going to do. We going to do a little trimming, right? And we going to do a little deboner. Now, these got the bone in the inside. Did you guys know that it's actually cheaper for you to get them with the bone in the inside? That way when you do the work yourself, you're not paying the butcher to do it. So, I'll put this excess, you know, piece over here. This over here, cuz I like to just look at it, make sure, you know, it's clean. I do get rid of some of this fat cuz I don't like for my, you know, my breading to be a little bit on the soggy side, right? So now you want to get yourself a sharp knife. I usually grab the bone, right? Look how I grab it here and I take a sharp knife. You can see that this is sharp. You know what I mean? I just put the knife up against the bone and I just come down this way. Right. Move it over. We're going to do the same thing on the other side. It's about, you know, you got to get the right positioning, too. So once you get it down this way, you know what I mean? Uh you guys got to do what's best for you. You know what I mean? So I take it I kind of like come underneath it like this and just run the knife this way. See how easy that cuts out? We shake. We just pull this down like this. We want to keep that chicken folks. It is like a little bit of a art to it. But see how this kind of like twists out. Oh yeah. We got a little bit of that tendon here. But this is all of that dark meat that we all say that hey that's what we love. And this is that tender part. Right. So we cut it here. And there you go. I'll set that over there. And now we got a a boneless chicken thigh. These little pieces like this, they just not sexy once we go ahead and hit it in the dredge. Now, you guys can cut this in half if you want a bite-sized piece. I'm going to do this one this way. I'm going to go ahead and just cut it like this. And just think just after I bread this and put this, you know, when I get it back, just imagine having that like on a sandwich. Yes, sir. All right. So, after we do the deboning process, right, here we go. Now, we want to set up what you call this is my marinade, right? Everybody seems to know about this right now. This is all just about, you know, the buttermilk, what it does to it, adding some spice to it, right? So, we just add, you know, our hot sauce. Then, we going to add pickle juice. Then, I'm going to get all of it mixed together. I don't know why I grabbed that uh flour, cuz we are not putting that in there, right? So, let me put that back. And let me grab this pickle juice. Now, I'm going to take our buttermilk mixture. This is where we going to measure marinate everything at, right? And then we just going to cover this just like you guys see. Yes, sir. Then you want to get yourself some saran wrap. We going to put this in the refrigerator and do it for the right amount of time. You know what? 24 hours for best results. You know what I mean? Overnight, you know, you can do four, you know, 4 hours, you know, I mean, but best is 12 hours plus. All right. So, look, I got it covered up. And don't laugh at my saran wrap work. It's always a little wrinkly. But anyway, it's sticking. We going into the refrigerator. and I'll see you guys tomorrow. >> Okay, folks. Listen, I went ahead and marinated everything overnight, right? So, listen. This is day two. I done already took my saran wrap off. I'm going to move this right here. I'm going to be using this as my, you know, my cast iron dust oven to go ahead and get everything, you know, uh, fried up. Right now, you want to get yourself a bowl. What I got right here is my flour. I add that. Then I got some cornstarch. Then we got some seasoning. Remember this folks, you got to be able to taste your flour and your flour taste like it got some seasoning in it. So don't forget the full ingredient list is on my website at smoking and grillingwithab.com and that's witab.com. Right now I'm going add just a little bit of this paprika to it cuz I don't want to turn it like super red, but we just want to put a little bit in there. And this is smoked paprika by the way. Now I'm going be using my a- rub getting us a little bit of that that ooey flavor. Remember, you got to have your your flour has to be seasoned. Now, I might say this a 100 times, but that's how important it is. And then last but not least, I'm going to add a couple of pinches. These are generous pinches of salt. Right. And then for those of you guys that know me know that I'm going to put some pepper in there also. All right. So, this is what we getting ready to do now that we got our, you know, our flour seasoned. I tasted it. It's right. Right. I can taste my seasoning in my flour. So, I'm just going to drop this in here. And you guys get whatever type of station you would like. For me, I got these little trays. I like them. They actually come in a pack of three. So, if you got bread, crumbs, a dry station, and a wet station, you in the game, you know, cuz it's all three here. Now, we got this here. What I'm going to do is you going you guys going to get you to get yourself set set up with like a baking sheet, you know what I mean? And a pan, right? So, this cooling rack. This is going to be fine. Let me go ahead and bring this over here cuz we getting ready to work, folks. All right. So, get yourself some tongs cuz you going to want to keep your hands, you know, as clean as possible, right? So, I take it, we let this drip, right? Then I'm going to go ahead and just add it in here. I'm going to get two pieces. Let's get a leg, too. Now, I'm going just turn this over with over to be honest with you. I'm going to work with this hand here and get that going. And then this hand over here, we gonna call that this going to be our dirty hand. All right. So, we get it over here. And we want to get it everywhere, folks. So, I take it and I like to squeeze it just like this cuz I want to get flour in every crevice. Right. So, when you guys look at that, look at here. You see that right there? Look. Yes, sir. But we not done yet. Now, we just going to stage it. Remember that bacon sheet I talked about? We just staged that. All right. We got our wing. Give it a nice squeeze. Talk to me folks. Tell me your age. Do you remember when you was a kid? There was no party wing. Only thing it was was a whole wing like this. And remember your mama used to take it and fold it into a triangle. Tell me how many of y'all remember that. All right. I'mma do another one for you. I don't want to bore you guys. You know what I mean? But we do one more. We just put that there. You know what I mean? And uh I say one more, but I mean one more station. We flip this over. Let's go ahead and get it coated with this seasoned flour. I don't know if the camera's picking it up, but look at that right there. You can see the seasoning looking like Colonel Sanders. Some of y'all wanted me to say look like Popeyes, huh? Now, all we going to do is go ahead and fill, you know, fill up whatever we using to fry. All right, folks. Listen. Now, I got my oil. This up to temp, right? And we got leftover flour, seasoned flour, right? So, look, check this out. I'm going to go ahead and go back into my marinade and just drop a few droplets in here. This right here is going to be key. Some of you guys know about this and some of you don't. For those that don't know, we fa to get woke. Now, you see me just putting these in here like that. This is cool. Don't worry about it. I'll set this off to the side. And you can actually take it and move it around. You see how it creates these little lumps? That's what you want to have, right? This is going to help us cuz we're getting ready to take our chicken that's been sitting up that whole time adhering. You know, you know, everything was like soaking into the uh into the marinade. Look at this right here. Once we put this on top right here, it's gonna make a little few little knots on here. They gonna stick to the chicken. And guess what, folks? We gonna put that in there and it's gonna be super crunchy. You'll see what I'm talking about. Almost look like a dirty shaggy dog. All right. Take it, shake it like that. You see these right here? That's what you want to have. Then we going to take it from here. And now we going to go into this hot grease. [Music] Okay, folks. Listen. I don't want you guys to think that it's so much trouble to go ahead and do uh, you know, fried chicken, but if you want to make chicken at your house and you want it to taste a certain way, and usually that mean you don't want your chicken to be bland, then this is the proper way to do it. You guys let me know. I got a plate full of that. You see this right here? Now, if that ain't no crispy chicken, I don't know what is. I got it here. I'm just going to show you. You know, I always going to have my mashed potatoes. Got my gravy. Then we going to do corn. You ain't doing nothing if you ain't got them cornbread muffins, right? So, with that being said, it's time for us to go in here. I really wanted to go in here and get some of this uh mashed potatoes and gravy. But here, this is for y'all. You hear that? Nice and crispy. Let me go ahead and just Oh, look at that. Oh my god. Talk to me, folks. Cheers. [Music] I know it ain't fair. nephew. He going to love these. Yeah. >> Hold on. Nephew don't want to change his shirt. I'm going to be honest with you. You know, of course he want one of these. I might just hand him one. But anyway, he can wait. Listen, you guys tell me what you think. What would you put in there to make it, you know, taste and what is your favorite little thing that you do to your, you know, your fried chicken? Other than that, you guys make this, come back, talk to me down in the comment section below, and we'll go from there. Now, check this out. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of the cooking. It's time for me to get some more gravy, pour it all over this chicken, and I'm out. Peace. [Music]