Hello! I am Dave, and I am the world's greatest chef. I know I am the world's greatest chef because it said so. Today, we're cooking fried chicken. Fried chicken is wonderful, I love fried chicken. The first thing you have to know about fried chicken is you have to have the right pan. You have to have a nice pan that's seasoned correctly, so it is ready to cook fried chicken, the Southern Fried Chicken.
We have a nice iron skillet we're going to use for frying chicken. We're going to put on high, and I am going to take my oil. I am going to use good oil; it's not a trans-fat oil to fry our chicken for today. But either is fine, they both taste good. I am going to put enough oil in the pan, not to cover the chicken but to cover about half a chicken. You flip the chicken over, we need to cover the whole chicken. Alright! While the grease heats up, we'll get our chicken ready.
What we do to get our chicken ready, we have five nice sized, good looking chicken breasts. We're going to fry them, they are going to be wonderful. We're going to put some salt on our chicken and we're going to put some pepper right on our chicken. A lot of good people like to put spices into the flour but I don't like to do that because the flour really washes off the grease and you don't get the spices on the meat, and that's where spices need to be. Salt and pepper! After that, a little onion powder right on to chicken. Onion powder is good, good flavored. Italian seasoning is very old. Italian seasoning, you can get at a grocery store.
Put all the dried herbs right on to the chicken, just spice it up. You are putting spices that you like on the chicken before you fry it, just to give it a little bit of flavor. And really if you want to get spices into the chicken, what you need to do, you need to do this in the morning and put the chicken in the refrigerator, in a container in refrigerator all day long and let the spices marinate the chicken and it'll be much better. This is just a quick dinner; we're going to have chicken, collard greens and mixed beans and rice for dinner. Oh that sounds good, yes, it does. You know it sounds good dinner. Pepper, light pepper, some salt, more salt, alright. Now we have the chicken all spiced up and ready to be floured.
Now we're going to put flour on the chicken. Before we fry our chicken, take the flour, this regular flour and our chicken is all spiced up, with all our good spices on there. We just roll it in the flour one at a time. We don't have to use egg and all that kind of stuff to make crust, I don't care about all that. We are here to eat chicken, we are not here to chicken crust, and I am going to fry the chicken real good. Just roll them, roll them in the flour. And after we've rolled them in the flour, just put them in -- a lot of people say, how do you know when the grease is ready to put the chicken in? I don't know if you can hear it, but we can hear the grease crackling in my house. I've got a little water in the grease as I am heating it up, it starts crackling, I know the grease is getting hot and when the grease stops crackling, I know that it is ready. That means it is hot enough to bubble all the water out of the grease. Almost all the water is out of the grease, it is hot. Alright, we've got all our chicken floured up. Looks like the grease is hot enough for me to put the chicken in there and pretty hot is right.
Alright, it has just about finished crackling. As soon as the grease stops crackling, I know it is hot enough, so I am adding my chicken. Now I've added it, looks like not so much covered in grease. Just a couple of pieces, nice and slow, put maybe three at a time, two or three pieces at a time. Then we'll flip them over. After I add the chicken, the grease is simmering down. You know as we put and cooking the chicken, you hear it going and it's cooking as loud, it's cooking and frying well. That is how you know when the chicken is done. When it starts getting quieter, the chicken gets more and more done. As the drizzle stops, it settles down.
Okay now we're about five minutes into cooking. We know there are some boils that coming out on top, we know it's done and we'll flip them over. You get brown on the other side. The best thing about having a seasoned frying pan, if you have a seasoned frying pan, your frying pan will not burn the chicken. You may be need to cook for an hour, I don't know, maybe not, maybe long enough as they are burning, but they won't burn gradually with a seasoned frying pan. We'll just flip it over, fry a little longer and we'll put it back in.
Alright, here we are, it's about another five minutes of cooking. We're going to turn them back over again. Another four, five minutes we want to flip them, keep them cooking throughout until they are all nice golden brown, and the juice square up them all and we'll know they are done. I'll show you when they are done, whenever we are checking out here, and see how the grease settles down.
Alright, we are still frying, we will flip it one more time, chicken is looking good, turning golden brown. Frying like an old cheese, still crackling and still popping. Chicken won't talk to you when it is cooking, saying, I am cooking, I am cooking. How long have you done? I am cooking, I am cooking! Alright, now I have got the grease to come down at the middle or more, our chicken is all golden brown, fried up and nice, it's done. We know it's done because the grease isn't crackling and popping as it was for a little while, it is doing it quietly.
It is kind of whispering to us, talking to us, you know, hey, I am burning the chicken, man. You don't know it, but I am burning the chicken. Alright, let's do the grease when the chicken is raw, so the difference you will be just heard. More getting good, more you can get ready to hear. Listen, there is so much of bubbles up. So if you ask where is all the chicken, that is how you know, oh it's cooking, it's cooking, and it's cooking. When it slows down like it just was, then it is ready to come out.
Alright and there is our fried chicken. It is wonderful, good, it is delicious and it is juicy. It is spiced up with things like onions and garlic and kind of seasoned with salt and pepper. Remember, you cook any meat just like you cooked beef, just like you cooked pork chops this way, any meat you can cook, cook this way. When it is done, it is done, the grease starts to stop crackling, it is ready to come out.
And that is cooking with Dave, and remember, I am the world's greatest chef. It says right here on my apron. Thank you!
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