How To Fry Chicken _ Buttermilk and Deep Fry Method

And it's time we all learned how to fry some chicken and this is southern fried from a New York City girl .

So for this one , I use boneless skinless chicken thighs and I made sure to trim as much as the fat as I possibly can away .

I don't like fat on my stuff and my man , that's it .

Now , if you don't have kitchen chairs to do this , you could just use your hands or just a knife once I was done prepping the chicken and it's time to season .

Now .

Fried chicken ain't the place for a Sprinkle hair and a Sprinkle there .

I know this makes it like a lot of seasoning .

I know , but trust me , it is not gonna be salty one .

You have to know what seasoning you're using .

And two realize that once you pour the buttermilk , most of the season is gonna be part of the buttermilk .

So all that seasoning , you pour it on there , you see as it not all stuck it to the chicken , that's why you oversea it a bit to make sure you get as much of the seasoning on the meat as possible .

And I do the same thing for the flour oversea .

The flour .

It's not like every piece of chicken is gonna have every bit of seasoning that you pour into this flour on it .

And again , know your season is , know which ones is heavy in salt and which ones isn't knowing your season is , will make this part 10 times easier for you .

And if your flour don't change colors , it is not seasoned enough .

Now , I usually use a bag for this , but I want to use a bowl to show you guys how I pat down the chicken .

Now , I don't do that wet batter hand and then dry batter hand .

I use one hand for everything .

One hand to grab the chicken out , one hand to flour the chicken and I pat down that chicken real good .

I want to pat down as much flour and adhere it to the chicken so that it will not fall apart .

Then I flip it and do the same thing on the other side .

Now , I'm about to show you the real reason I will use one hen to do everything because once I rub my fingers together , all those little bits of flour and butter milk can fall off and it adds to the crust of the chicken .

I do that instead of adding extra butter milk to the flour mixture .

And it works for me every single time I always say the key to fried chicken is hot oil .

Catch me about three years ago , I couldn't have fried chicken to save my life , but now with some hot oil and making sure to not overcrowd the pot .

I'm good to go .

This is post COVID chicken .

We gonna need some space in between this chicken .

If you crowd the pot , the heat of the oil goes down drastically and it takes longer and the batter sits in there for too long at a low temperature and it falls off .

In other words , do it in batches .

After about 7 to 8 minutes , your chicken should be floating to the top and get a nice brown like me .

We're gonna take them out .

You can either drink them on a paper towel , a brown paper bag or on a wire rack and then wait for your oil to heat back up to the right temperature for this .

I use 3 30 before you dip the second batch in .

Do not dip it in right afterwards .

Please don't do that .

Now , we're gonna hear this beautiful and that's what we call some good old southern fried chicken from this Bronx New York girl and baby the air fryer can do this .

All right , bye .