In this video, Roscoe shows you how to bring some international flair to your at-home cooking with the world’s best fried chicken recipes! Featuring classic southern fried chicken from the States, chicken 65 from India, Korean fried chicken, and chicharrones de pollo from Puerto Rico.
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00:00Every country has their own fried chicken, but these are some of my favorites
00:03We're starting off with USA southern fried chicken straight to India for chicken 65
00:09Then we're going to Korea for Korean fried chicken. We're headed to Puerto Rico for chicharrones de pollo
00:14I'm gonna show you everything there is to learn about making crispy flavorful fried chicken. I'm your colonel tonight, baby
00:21And oh hold on a special guest is coming to eat with me later on
00:25I wonder who it's gonna be first chicken
00:27Southern American style my favorite thing about southern fried chicken is those little niblets on the crust. Well
00:34most important part is
00:37Dredge all-purpose flour oregano onion powder. I am
00:42forgot
00:45Garlic powder salt black pepper whisk it up
00:48Southern fried chicken always has eggs because it's a chunkier breading and that's what they like hot sauce
00:54Very important six seven nine ten fourteen twenty eighty five seven buttermilk
01:01Buttermilk is great on chicken because it's a quick tenderizer. Like if you're making some tandies just put them in buttermilk for like 15 seconds
01:11Classic southern fried chicken is usually the whole bird broken down if you want to see how I break it down
01:16Watch my whole chicken video baby what goes in first chef? Come on now
01:20We go wet dry then I'll show you a little secret
01:23You can let them sit in the fridge overnight
01:26But we're gonna let them sit for about 20 minutes in the fridge get a sheet tray with a wire rack
01:30Most people like to shake the excess off
01:32We're gonna just dip it and toss it in these extra drippings in your fry batter are gonna give you those flaky layers those tittles
01:39Those tidbits that I love so much after you wet it
01:43Press it shake that off and let that sit most fried chickens. You're looking for a complete coverage of breading
01:50I don't prefer that because you're gonna think the old-school version of cooking fried chicken wasn't perfection
01:55It was about feeding people my dad and all my family used to just throw it inside of a brown paper bag shake and bake
02:02All right, we're going back in that's the secret wet batter
02:05seasoned dredge
02:07Double dredge. That's what I'm talking about. Those little
02:11Tablets. All right, let's fry before I keep going crazy
02:14Let's take a moment to appreciate the sexy wrinkle your chicken should look like a sharp a
02:20All that double dredge just party and little crinkle butts right there. Heat your oil up to about
02:27350 because as soon as you put in cold chicken
02:30It's immediately gonna go down to 325 if you want to check to see if it's ready drop a little flour
02:35If it sizzles and makes that lovely noise time to fry. We're gonna start with
02:39Dark meat
02:43Before you drop it completely in there you want to make sure you lock in
02:48That dredge so you let it sit in there for a second and then
02:53Party what you don't want is to brown too fast because you still take seven minutes to cook your chicken all the way through
02:59Turn it on the low cook it through and we straight
03:02I like to constantly flip to make sure I can get some GBD
03:05And make sure it's not sticking to the bottom of the pan when you're frying chicken cast iron big
03:11Deep down south we fry it in peanut oil often canola. What am I using today canola?
03:17Why it's affordable. You're looking for a cook-through temperature of
03:22160 because you let it rest it'll get up to 165 chicken will be done
03:27So that frying chicken it makes you want to think like amazing gravy. I'm gonna put a little bit of that in there
03:32Frying chicken it makes you want to think like amazing grace or something the congregation. Give me some baby
03:41Look at that
03:45This is delicious now, let's go spice here. We're going to india with chicken 65. Come on
03:55Chicken 65 an indian favorite curry leaves. Look at that if you can't find it
04:01That's fine. Boneless skinless chicken thighs. We've got into two inch pieces. They're basically like nuggies
04:06Go ahead and grate some ginger grate some garlic a lot of grating and sometimes I wonder if it's even working. Yeah
04:12Ouch, it's working
04:14most important salt
04:17Look how beautiful this is. This is a beautiful beautiful indian chili powder turmeric
04:22Cardamom and coriander garam masala next up yogurt like buttermilk
04:28The acidity in the yogurt kind of breaks down more of the muscles in it making it a quicker cook
04:33But also a juicier cook when you see something that colorful. That's when you know
04:37It's going to be delicious get some gloves on or you can use a tool
04:41You will smell that this is probably going to be the most delicious chicken recipes you've ever had. It's just beautiful
04:46Shouldn't play with raw chicken, but that's really pretty
04:49All right, let this sit in the fridge for about 30 minutes or overnight if you have time
04:53All right
04:53Now it's a light breading super simple different starches corn starch gonna do a copy cup of rice flour
05:01Rice flour and corn starch bring the moisture out of most proteins, especially when they're marinated
05:05But also pushes it to make a really really crispy crust, especially rice flour rice flour dries things out
05:10It just gives you more surface area. I think this is gonna be a lot like pakora pakora
05:15It's like a little nugget you guys ready to fry first drop some chilies in your oil
05:19Remember always test to see if it coats these are nuggies so they're gonna go fast no bones no skin
05:26Yogurt marinade so it's already tender and as soon as it hits the oil you can smell
05:32Remember always kind of stir it up so it doesn't sit at the bottom. This is a fun one to make
05:37Look at that. Look at that. We're going for this color and that's how we know we're ready to rock sure you can temp it out
05:43But we all know when you cut nuggies
05:45It's about a five to seven minute cook time the curry leaves is the vibe though
05:50Give me some slo-mo and play me some music. Let's go
05:58I wish you could smell it smell like in here
06:00Oh the yogurt the chili powder goes right to the dome the ginger hits underneath curry leaves are banging
06:08Let's plate up
06:09Little restaurant trick just bring some essence out
06:13Top those chilies in there the smell is the main reason to make this dish next up korean fried chicken better known as
06:22Kfc i've been waiting to do this for you guys. Let's get into it first
06:26Most importantly we're going straight wingy dangies and drummy stickies ginger grate a nubbin grate your garlic
06:33Sure, you can mince it. No one's gonna be mad at you. What is he gonna do next? What's the name of the show?
06:38It's called season. He's just gonna season because he seasons everything
06:42Salt black pep. Here's the thing about kfc you want sweet and spicy, but for me, it's the crunch
06:48That's why it's so good because it's crispy
06:50So we're gonna show you how to get that real quick sit this in the fridge for about 15 to 20 minutes
06:55Next up water about a half cup. Let that sit next up dredge town this entire time. What have I told you?
07:02I'm, not even gonna repeat it because you should say it to the camera or to your tv or your phone cornstarch
07:07Was it at crispiness? You should probably not do it like this
07:11Different than the other fried chickens. We're using cornstarch and potato starch. We're just going to make this
07:18Extra extra crispy. It's a lot of white stuff guys white stuff helps us
07:23There's something else in which I have that makes this even crispier
07:27Ever crisp it's delicious. It keeps things crunchy for up to three to four hours
07:33Just a little bit ask me how you get it hit me in the comments
07:36It shows me that you paid attention to everything
07:38I just said last but not least you gotta add some all-purpose flour because it provides a breading texture. How'd you guess salt?
07:46Pepper whisk it up. Some of you guys are probably saying tell us about that water
07:50You're basically creating a batter you want to coat this get all that chicken wet go ahead and grab a little bit of this
07:57Dump it over because that way you're building an outside shell using the same stuff
08:02Which will ensure extra crispiness. Let's dredge these while the oil's getting ready. You don't want to completely smush
08:08We're going for crunch. We're not going for like crazy
08:11Ridges, this is not the south. Oh, look at these wings. Don't judge me. I'll eat 12 wings by myself. Shake off that dredge
08:18That's fine. You still want to see some of the chicken through you don't want to completely cover it up
08:22It's not really a breading. It's more just like a coat. Does that make sense?
08:26We've cooked a lot of chicken, but I still really like chicken
08:28I can't believe I didn't eat this stuff for a while. I lived in california. They talked me into eating vegan
08:33It was just what I was into everyone was cool. I had dreadlocks thing about korean fried chicken
08:37You don't need to let the batter sit. You don't need to like let all these crevices build up
08:42You're gonna go straight into that hot. Oh, okay. Hi
08:46We're doing it again. We're building a little outside shell. We're dropping that sucker in say good night. Bye
08:51Remember always moving around so it doesn't stick to the bottom. We're gonna wait for this brown about five minutes
08:57Check it out first fry. We just want them nice little crumbles. We're not going for gbd yet
09:03Take these out let them sit see how that starch just sticks on it while that continues to cook
09:08And while these rest let's make some sauce. You need a sweet spicy sauce get some sesame oil
09:14We're gonna go back to grating some more ginger
09:18We're on low heat by the way one garlic clove you can smell this it's getting more toasty with that ginger
09:24Three tablespoons of brown sugar three tablespoons of gochujang that's gonna add our heat brown sugar's gonna round it out
09:30Wawa, just stir it up, but you're going for sweet sticky colorful. We're almost there
09:36It's that fast life is so easy if you want it to be i'm just joking
09:39It's hard I get it but cooking doesn't have to be the hard part
09:43A lot of people add honey. Like I said, I like more of a spicy one than I like the sweet
09:47Wow
09:49Oh, this is delicious hit it with this some white vinegar about a tablespoon a little bit of salt
09:55Just stir that up. We'll let it reduce. It's sweet enough. It just needs full flavor. It's gonna get darker
10:00It's gonna get redder people gonna be like, oh that looks so spicy
10:08All right second fry up delicious crispy bits
10:11I cannot wait to crunch into these suckers and I want you to hear it
10:15It's gonna break a tooth look at this you hear that crispy rock town, buddy
10:22You see the smile on my face this is real love right here, dude
10:28Good lord, it's like tom patty rocking can't imagine that getting any better, but it does this is gonna make you cry
10:35It's kind of sweet, but I show my love through the what through the heat
10:42Let's go
10:45Check this out see that
10:50Good look at that steam sticky sweet. I mean, it's beautiful. You can make this at home
10:56It'll stay crispy for three and a half hours. Thanks to ever crisp
11:00Next up puerto rican chicken chicharron de pollo. Come on
11:06Chicharron de pollo straight from puerto rico a delicious recipe. It's all about seasoning
11:12Seasoning
11:14First up chicken thighs boneless with skin on cutting the nuggets because we're going for a crispy
11:21Juicy bite when it comes to puerto rican chicken quick marinade dump your chicken in
11:25I have to salt and pepper everything citrus for one breaks down the fat makes the meat more tender
11:32And what else does it do chef?
11:33It adds flavor because from the zest you're getting all the oils and it's just sitting in that chicken like just partying like oh
11:41I love you chicken. You're so sweet to me and we're going to juice it next up adobo seasoning
11:46Basically an all-purpose seasoning think lowry's but more flavorful after that
11:51Sazon this goes in nearly everything rice all braised meats pork chicken taco
11:57It has achiote in it, which is a very mild pepper that will give you that tint and that color go after it
12:04Get after it. See that color. That's what we're talking about. Very similar look as a chicharron
12:09Which is anyone?
12:10Pork rind, you can marinate this overnight. You can cook it right now all that citrus flavor is already in it
12:16Let's bread this sucker flour normal flour this puppy cornstarch. Am I gonna season the dredge? I have to i'm so sorry
12:24I'm, so sorry
12:25You don't need a wish just do that think about this way all-purpose flour
12:29You make mostly breads with it
12:30So it gives you a tight breading the cornstarch is going to pull that moisture that would normally
12:35Build a nice breading and make everything crispy. We're massaging this cornstarch and flour and look at that. Hi
12:42Roscoe, look at the color too rub it in too. Don't be scared. You can flatten out your chicken the cool thing about this
12:47It's the double fry method but that double fry is going to make it even crispier this little nugget right here
12:53You see how the cornstarch just kind of falls off the skin
12:55But at the same time it gets underneath there and makes it crispy
12:58That's going to be like your chicharrones because a good chicharroni that's fresh at the store supposed to get a taquiera
13:03It still has meat attached to it. These are perfect. Let's fry it up
13:07Hi
13:09Look at that
13:10I love you. I love you. I love you
13:12This reminds me of when I lived in new york and I worked in a restaurant. I won't say where it was coming home
13:17At 2 a.m. Getting off the train shout out to brooklyn hearing some loud tunes smelling saison everywhere
13:25just jamming
13:28You can do this fast remember we're doing double fry you can toss them all in there
13:33You know, it's a party when you see all that oil dancing pop pop fizz fizz sucker
13:37You see how that skin's bubbling up like a chicharroni? That's what you want that color from the saison
13:42So we fry these for about two minutes and we're gonna take them out let them sit let all that moisture get out of them
13:47Kind of crisp up on their own then we're gonna drop them in for the double fry get them super crispy crunch crunch crunch
13:53Party party party chicharroni chicharroni. You see how that chicken fat's like, why'd you take me out?
13:58Why'd you take me out and he has no idea i'm gonna stick them back in that crispy oil
14:03Let's fry this zest. Let's just see if it works. That's just gonna add some extra flavor
14:08It's gonna make it real pretty on your plate giving you more of a boost of all that citrus oil
14:13Let's go ahead and add our chicken go to town. Let that go hard
14:18Like rip it dude
14:20350 let's go
14:22Chicharrones de pollo. Look at that. I mean, this is insane
14:26I could eat this whole pot with no sauce
14:28Look at that even the little citrus bits you see that second fry just brought it home. Listen
14:40Time to plate them all up. It's not health food. It's crispy food
14:46Did someone say fried chicken
14:52This is fried chicken's best friend what do we have here this is fried chicken around the world fried chicken four ways
14:58You got classic classic american. Yep indian chicken number 65 this guy puerto rican chicharrones de pollo
15:06korean kfc aka kfc
15:09They don't do korean chicken get into it
15:15You can hear the success crunchy on the outside juicy in the middle that's life goals when it comes to fried chicken
15:19Thank you. This is indian
15:22Chicken
15:24This is the fried chicken you've never had before yeah, but that you need to have in your life you taste the warm spice
15:29It's like sweet and savory. Will you fry it with a little bit of curry leaves, too?
15:33Listen, nobody's got curry leaves. Okay, it'll still be delicious without the curry leaves y'all i'ma tell you right now. Yeah, i'm so happy
15:38She's here
15:41I've had korean fried chicken, but look this I will tell you it's one of the best sauces i've ever made in my career
15:48Wow
15:50So crispy
15:52You knew when you were sticky sweet spicy salty a little crunch of the sesame seed on top
15:58Might be the best sauce you've ever made just full of confidence. I don't know what it is
16:02Like what is this puerto rican chicken puerto rican?
16:06Like a chicharrona you've never had this before either like salt and vinegar with that lime you get like tangy and salty
16:13Oh like a pork rind
16:16Told you this one's always going to be a winner but the overall the fact that it's new it's the crunchiest
16:22I'm going indian just because i've never had it the flavor punch is just i'll go one two two two
16:31You have to try these recipes have some fun live a little get some shames
16:35This is the perfect example of how you can travel the world through food
16:40You nailed it. Thank you so much
16:43I
16:45Break it too. I didn't shout out to my dentist. Keep me strong
16:51Let's go bro
16:53Bucket of chicken come on
16:57That could be our restaurant