Transcription
[Music]
Hey guys, thanks for stopping in tonight. Chicken fried chicken, but tonight's episode was more about how to achieve a great crust on your chicken. It's easier than you think. Stay tuned.
Now, I'm going to be using some boneless chicken breasts. Now, what I want to do is I want to place a plastic wrap over this and I want to take a meat mallet, a tenderizer, and just beat this thing down as thin as I can do it. And I'm gonna do this on both sides. Anytime I fry chicken, I like to marinate it in either buttermilk or milk. Those enzymes in that milk really help break down the membranes and the toughness of this chicken. It makes it really moist. So anytime your fried chicken, consider this.
Next, once that's done, all-purpose flour, kosher salt, coarse black pepper, mesquite seasoning, granulated garlic, and two things that really help your crust, it makes it lift and it helps it stay on once you put it in that frying oil: baking powder and cornstarch. Mix that up in another bowl.
At an egg into some milk. We're going to make an egg wash. Stir that around till it's well combined. Then dip your yardbird in this egg wash, then into the seasoned flour. Press that down, make sure all that flour gets on all those nooks and crannies of this bird. Then put it back in your egg wash, let that excess fall off, and put it back in your flour again, pressing it down. Now we're gonna let this set for about ten minutes. Let everybody get to know each other.
Now, where I normally pan fry, but another key: deep fry this. It really helps. 350-degree oil. Carefully place it in there. We're gonna fry this up on one side about three or four minutes. And when you see how this crust is starting to lift up, that's that baking powder and that cornstarch. Once it looks like that, give her a flip. Let it go a couple of minutes, a little less than the first side, and then just place it on the rack to drain and rest.
Let's make some gravy. Now, going, not going into how I make this gravy. There's another video on that and the recipe and the directions under this video. It describes how you do this. Just make your gravy, season it, and you're ready to go after that.
Place your yardbird on the bed of mashed taters. Hit it with that thick, rich, creamy country gravy. Look at that moist, tender chicken with the most fantastic crust that you can imagine. That baking powder and that cornstarch really gives either chicken-fried chicken or chicken fried steak a great crust.
Hey guys, I hope y'all give this a try. I really appreciate y'all watching. Please like, subscribe, and comment. And until next time, bye bye y'all.