djabor: some tips to (greatly) improve on this recipe:
1. put the chicken + buttermilk in a zip-lock bag. you will need far less milk for it.
2. marinate *at least* 4 hours, but you truly want to get the 24 hour soak. This brining effect is incredible and you will lose a lot by trying the ‘hasted’ variant. Personally, i had an even better effect using milk with lemon rather than ‘out-of-the-box’ buttermilk, but that might be a result of the local buttermilk/milk quality.
3. before breading the chicken, add a tablespoon of the buttermilk to the flour mixture and quickly stir trough. this creates a bit more of a chunky, crispy texture.
4. make sure the frying oil is about 220C (~420 F). once the pieces of chicken are in, the temperature will drop to about 150C (~300 F). You want to stay around this temperature and fry until the pieces get a nice golden brown color.
Start with chicken pieces skin side down, don’t touch them(for at least 3 minutes as the crust has not yet set!) for around 6 minutes and then flip them and leave them for another 4. So about 10 minutes total.
5. remove and put on tray. Afterwards put in oven at 175C (~350 F) and leave for another ~10 minutes. Use a thermometer to ensure chicken pieces are done.
this method will ensure that the batter doesn’t burn to a dark-brown dominant dry crisp while cooking through.
this way the skins stay a nice golden brown while the internal cooks through and stays nice and moist.
you can even refry the chicken (make sure to refrigerate the pieces for at least an hour before you do this, as the inside temperature **has to** be cold so you don’t overcook the insides) for another 5 minutes at 200C (~390 F).
edit: /u/Kat121 added a great idea to add a bit of baking powder to the flour to react with the buttermilk.
edit2: i thought these great steps where my gathering of nifty tips over time, but /u/ruddiger22 posted this link: [here](https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html) that seems to be almost entirely the basis of my knowledge. so i guess that’s my source and i’m a bundle of sticks for not realizing it.
literalpsychotroll: God damn that looks good. I know what I’m having for lunch. Except I’m too lazy to make it so I’m going to Popeyes lol
Mucl: Would the recipe turn out ok if I substituted a fire extinguisher for the fire blanket?
diamondketo: this is the dude/tte that uses a grill for everything isn’t it
BernardMarxs: If you’re frying chicken for 20 minutes it’s going to be dry.
LittleUrchinBoy: Jesus christ these videos with people frying over coals piss me off. No one in their right mind would fry over coals. How the fuck do you keep it from getting over 420?? A balance 360-390 temp? The oil would overheat, smoke, and then burn
TheLadyEve: I like to add some pickle brine to the buttermilk, it really makes a difference. Also, a little baking powder in that flour will work wonders.
I typically do a double dredge. Goes from marinade to flour, to an egg and hot sauce mixture and then back to the flour. Forms a great crust. You can also add a little of the marinade into the dredging flour and work that in almost like a biscuit dough to create a sort of extra crispy coating that will adhere to the outside.
PureGryphon: Why is this done on a grill?
TheLadyEve: Wait, was anyone else surprised by how long he fried this? 15-20 minutes? Try 10 minutes!
EDIT: downvote all you want, frying chicken for 20 minutes is going to overcook the shit out of it.
Dr_Eastman: What is the difference of using buttermilk vs regular milk?
Edit: Fuck me for asking a question and wanting to learn, am I right?
Number__Nine: So is there a reason you did this on a grill? I feel like a stove is just more convenient and has no affect on the taste.
the_c00ler_king: Awesome. Love the touch of the fire blanket as well!
Mathieulombardi: This is indeed the most infuriating sub for creating gifs of bad cooking practices.
DooDooRoggins: Fried chicken is so fucking great.
Charmanderps117: Can someone tell me if all these buttermilk fried chicken recipes are better than regular frying? What does the buttermilk do?
RE-ED: Deep frying over an open flame, or charcoal is a really bad idea, even outdoors.
AP1s2k: Why does my breading slide off my chicken all the time
spiderwebb38: Did that say fire blanket??
thatdani: Buttermilk isn’t really a thing where I live, can anyone tell me if I can replace it with something else or make it from regular milk?
Cynistera: Use a goddamn bowl for the dry batter so you don’t make such a mess. I am irrationally angry at this.
Bob25Gslifer: Tap with fork to ensure chicken is not still alive.
TorontoCO: downvote for not breaking into it
Penguin619: Don’t overcrowd the pan! Temp will drop if you do so, fry em two at a time!!
Don’t know why I’m being downvoted; http://www.dartagnan.com/pan-frying-basics-and-techniques.html
headphonesandjameson: Fried chicken on a grill, because *that* makes sense. 🙄 Just do this on a stove top. A lot less wasteful, and way better for controlling frying temperatures. My guess is that the chicken came out *way* undercooked.
fizzle_widget: I’ve used Thomas Keller’s poultry brine from Adhoc at Home for a few years now and won’t go back to anything else. The frying process is nearly the same just brined and then buttermilk and dredge to fry.
I’d agree with whoever said the times are too long. For dark meat I believe I fry for 7 min and then turn and 7 more. If I fried it to 20 it would be burnt mahogany
Caliquake: Every time that grill pops up I think, “This fuckin’ guy.”
GRANDOLEJEBUS: r/shittygifrecipies
00cosgrovep: Honestly once I made Sous Vide fried chicken. I never did it any other way. It tastes great is really moist and takes about 1/5th of the total effort of this gif.
I season the chicken. Cook it in the Sous vide.
Batter,fry,batter,fry and then rest on paper towels. Done.
gregthegregest2: Here’s the original source video recipe: https://youtu.be/4MkPz6hPpsM
I know how much you all love the grill. so why not deep fry on it 😉
Please help me out by checking out my channel and subscribing.
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
kelus: Was going to comment on how stupid it is to deep fry anything on a grill, but it’s okay, OP has a fire blanket.
Seriously though, what’s the obsession with charcoal grills on this sub as of late..?
MakeAgrabahGreatAgan: The way white folk season meat in these videos is so cringy
RosneftTrump2020: BTW, buttermilk is important. No, yogurt or acidulated milk will not do the same thing. The reason buttermilk fried chicken is especially tasty is the cultures used to make buttermilk cream diaceylts, which are butter flavor compounds. Those are the same a the flavoring added to butter popcorn and margarine. Without buttermilk, you lose that.
This is why cheap butter doesn’t taste nearly as buttery as cultured butter or even margarine.
The name buttermilk used to refer to the whey created from making butter, which was typically cultured using buttermilk cultures. Today, we just buy the cultured milk rather than cultured whey. Of course, both work the same.
The acid also adds a nice tang, which as others have said, add some flavoring to like pickle brine or hot sauce.
No, acid doesn’t tenderize. It’s just flavor and barely “cooks” the outside of the skin.
Crusha79: Thought that was a plastic bucket at first.
reallynotadentist: What was the fire blanket for?
ao7563: that is ohio fried chicken
Hastur_Hastur_Hastur: That looked like too much cayenne imo