THE KFC BUCKET OF FRIED CHICKEN...BUT HOMEMADE & WAY BETTER! | SAM THE COOKING GUY

This was WAY overdue. We're going from a whole chicken to a homemade bucket of fried chicken deliciousness. *BTW, the crunch on the first bite - not one bit of enhanced audio 🤤

00:00 Intro
1:00 Checking out & trying KFC
2:18 Unstuffing & cutting chicken
6:27 Seasoning flour
7:29 Prepping the buttermilk
8:23 Coating chicken
10:20 Deep frying chicken
12:54 The reveal
13:27 First Bite
14:16 Outro

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🔴 INGREDIENTS:
➔Whole Chicken
➔Oil
⭕ FOR THE BUTTERMILK...
➔Buttermilk
➔️Eggs
➔️Hot Sauce (I used Cholula)
➔️Soy Paste
⭕️ FOR THE SEASONED FLOUR...
➔Flour
➔️Smoked Paprika
➔️Parsley
➔️Rosemary
➔️Thyme
➔️Sage
➔️Onion Powder
➔️Garlic Powder
➔️Salt
➔️Pepper

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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

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THANK YOU ❗️

[shovel]

In the flour mixture, I also add cornstarch. It makes for a light and fluffy coating.

[schrodingerscat]

This looks pretty good, personally I always add some corn starch to the flour and let the flour set up on the chicken for 20 minutes before dipping in the buttermilk that way it stays stuck to the chicken better when it goes into the frier. I also do 2 runs through the coating process to build up a really nice thick coating. 😋

[Truebluemagoo]

Very well done, Sam!
Fun fact...Back in the early '80's, before the great healthy eating kick, I worked at KFC in a small town in Ontario, Canada.
We used Tenderflake lard in the cookers, not vegetable oil...
The chicken was much better and more flavourable than today's offerings.
Take care and all the very best to you and your family.

[RougeLex]

I tried your same recipe not just with chicken but with okra, onion rings, mushrooms, thick cut green tomatoes and zucchini….oh myy WOW! 😍😋🤤

[markworthington]

I always heard the Colonel traveled high and low pushing his chicken because the difference was pressure cooking it before dredging (afd some corn starch for added crisp). I've done this extra step for years, and yes, it is better and fry time cut in half.

[DGeffel]

That might have been the loudest crunch on this channel.

[scottc.dickinson]

I was a KFC franchisee for 30 years. Thanks for giving proper respect to the bucket and to the worlds best chicken, original recipe. But I’ll say, your chicken looks delicious.

[ohstirfry]

I worked at a KFC as my first job.
Brined and tenderized in a tumbler. Tumbled for 20 mins, marinating for 24 hrs.
It’s pressure cooked in a fryer.
Rinse in water before breading, bread once for regular or repeat for extra crispy.

No dairy, no buttermilk.
No eggs.

[SuperSnakePlissken]

Great looking chicken!

I have to say though I worked at KFC as a teenager in the 1990s, and it is not just the special recipe that makes KFC's chicken so good, but the pressure cooker fryers that do their magic. I have tried for three decades to mimic KFC's pressure cooking fryers using the same method you did and it is impossible. It really does make the perfect chicken every time.

[gudlaugurrobertsson]

As an ex kfc cook. We always folded the wing . Like pulling someones arm behind his back. It makes the smallest piece a bit denser so while the whole batch cooks it wont overcook while the bigger pieces are undone.

[virginiapicker]

One of the reasons I love the Kentucky Fried Chicken original recipe is specifically because it isn’t crispy. I love the softness of the fried outer skin, and have never been able to duplicate it.

[johncaldwell]

Dude, the culinary teacher at this high school nearby told me that the secret to keep the batter from falling off the meat is to coat it with flour and let it set for about a half hour before dipping in batter.

[restylesecrets]

cooking chicken on the bone adds so much flavor. and the bits of the liquid wash that end up in the flour dredge create those little lumps that cling to the chicken and make the extra crispy. So good. Thanks for the video!

[CoryHilliard]

I worked at KFC back in the day. They actually (used to) have three cuts from the breast section. 2 ribs and a breast (the part with the white bone). I don't know what they're doing now, but I think they're cutting the chicken into more parts and giving you less chicken, because you can't make sense of the pieces anymore. I stopped buying chicken there because of that. It's nothing but corporate greed.

[nicknicholas]

I've always used panko after flour. I'm gonna try this double dip flour next time. Add a little corn starch for extra crispy

[lancebeasley]

Having worked at KFC in my teen years, two points. Part of the prep of KFC is to break the joint in the thigh. A little bend and you feel it pop. We were told it helps it to cook more completely in that area. Other part is the wing fold. This is difficult to explain, but you can see it with a cooked wing. The wing tip, middle wing and upper wing. Fold the tip a little backwards and under the upper wing. Keeps it tidy as shown at 1:30 in Sam's video. Both the breaking of the thigh joint and the wing fold we were expected to be able to do one handed with either hand so we could load the cooking baskets faster. - I am anxious to try Sam's recipe. Looks amazing!

[ajfondren]

Omg. Thank you SO much for doing this one!!! I can finally buy a whole chicken and know what in the heck to do with it. I need a bigger like button. You guys get all the thumbs. 👍🏼👍🏼

[josephjacobson]

My man....when cutting that backbone out, the tail end has the 2 "oysters"....which are freaking awesome.

[patsimp]

This is my FAVORITE COOKING SHOW. I learn how to put a new spin on old recipes every time.

[fossilsfabe]

That looks delish. I think to make it even more like KFC all the flour needs is celery salt instead of ordinary salt. It really ups the KFCish flavour.