HOW TO MAKE FRIED CHICKEN / Rachel's PERFECT Fried Chicken

i have a very similar looking deep fryer as yours perhaps the same maker, what i liked is the way you cooked them, yes indeed low and slow, i do not know exactly what temp but when im using my stove top to fry im sure i also cook it less than the usual 350 because like you mine does not boil like crazy which only burns them faster, i let them in there also from anywhere between 25 to 30 min to get properly cooked golden brown and white on the inside unlike other ppl with faster times that i never understood and they do not come out well cooked from what i see also ust because the pieces start floating does not automatically mean they are done, i only pull em out once the bubbling really settles down so i know most of the moisture is out and they are cooked through properly, i like the way yours came out that is the perfect color and how mine are too

nice assembly plate your done there

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Thanks for the tip on the buttermilk, yes, so true, buttermilk doesn't get used that often, and it is horrifically expensive. what's the point of spending almost four bucks for a half gallon when you wont use but half. Thanks.

Love this

Ron is fortunate to have a great cook and wonderful person with you

man o man

You are a great cook 🌸

I like I wish you could cook for me and have a happy life

Rachel is way too cute.

That chicken 🍗 looks great like it came from a high end restaurant 😋 God bless yà and America and Israel 😎

AWESOME AND YUM YUM YUMMY FRIED CHICKEN

Hello! Thanks for this wonderful video. It's very helpful 😊 May I ask what's the brand of Fryer you're using in this video?

I’m going to try it looks really good….👏🏽

Your married. There's always a catch. I guess I will just keep the recipe 😢. ❤you

I just came across your channel today. Your chicken looks really delicious 🤤😋. It looks perfect. Now I want to fry some chicken 😊. I'm going to try it your way 😜😅😊 thanks for sharing.

Omgosh
Delicious
U make me hungry 😋

Your chicking look so special and tasty
Am feeling hungry know .

Rachel I love the way you cook, with so much love, Ron is a lucky man to have you ! You explain everything so well , your a excellent teacher ! Thank you so much , you can tell all the love is for real ! Can't wait to dig in ! Carol , bloomington, ca !

Thanks for teaching this BACHLOR how ta cook sum sht UPPPP .. 😂 I'm bout ta cook

Danke Rachel👍Lecker😋🎉🌺

yummy ty'

Bravo

I love that your husband is watching a Clint movie in the other room.😎

What kind of fryer did you use?

Looks yummy ❤ as always !

I save your videos always delicious

I liked your recipe short and sweet. Thx.

Your the best cook ever

Delicious

Excellent! As always, you are very thorough and pleasant when you cook. Thank you for sharing your techniques and extra tips. Just an observation: you may want to include the temperature you are looking for when "checking" the white meat and the dark meat. Once again, thank you.

👍👍👍

Hi Rachel I love you you're my favorite I watch you all the time

I can't wait to try your crispy chicken tomorrow'

Your time and explaining is very nice thank you very much God bless

Such a good teacher with all the details. These videos are a treasure.

I worry about spending so much on oil then wasting it with just one meal. What are the rules for reusing oil?

What kind of fryer do you use? We love fried chicken!

Your chicken looks good

What kind of deep fryer do you have.

I really appreciate you Rachel. I have made many of your recipes and I have to say your, recipes don’t disappoint. Thank you so much for sharing. May God continue to bless you and your family. 😊

Hi from Australia, Oh it looks GREAT! FAIR DINKUM

I deep fry in 375 degrees so germs don't matter they're all dead. I use progresso bread crumbs double dipped in eggs, minced garlic, horseradish, a bit of cayenne powder mix with just a bit of water. I do not touch the chicken because I use boneless chicken breast stabbed with a fork. I use lawry's and garlic salt before dipping once in bread flour (nothing is added to the flour). Yep the chicken needs to be as dry as possible I take it atta the fridge and allow to warm to room temperature than wrap it in bounty towel to absorb any leaching moisture. I deep fry to 165 internal and eat it with a dip mixture of mayo, honey mustard, minced garlic, horseradish. You can't believe how good this chicken is.

You are an excellent cook!😊

Where did you get your fryer. I don’t have one.

Thank you I love it❤❤❤

Looks delicious 👍

So here's what I think. Only thing I missed was the final temp check of around 175 on both the legs and the thighs. I have learned the hard way to always check the temp.

Well done.

Wonderful recipe! Many (not all) videos out there fry the chicken at temperatures around 365 degrees which cooks the interior but overcooks the exterior. Then there's the issue of single frying or double frying. I've tried your method and it's perfect! You're great!