10 Min vs 1 Hour vs 1 Day Fried Chicken

Does time make a difference when making homemade fried chicken? Let's compare an overnight recipe, with an hour one and a 10 minute one!

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_Ingredients:_
*10 minute fried chicken*
Dredge
250g plain flour
1tsp garlic powder
1tsp onion powder
Salt and pepper
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season

*1 hour fried chicken*
Dredge
250g plain flour (I’d use self-raising flour next time)
1tsp garlic powder
1tsp onion powder
Salt and pepper
Wet marinade
25ml buttermilk
1tsp cayenne pepper
1tsp paprika
1tsp garlic powder
1tsp onion powder
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season

*1 day fried chicken*
Dry Brine
1tsp garlic powder
1tsp onion powder
1 Lemon, zest only
Wet marinade
25ml buttermilk
1tsp cayenne pepper
1tsp paprika
1tsp garlic powder
1tsp onion powder
2 egg whites
2tbsp vodka
Dredge
250g plain flour
1tsp garlic powder
1tsp onion powder
Salt and pepper
Other ingredients
Chicken legs, skin on, bone in
Canola oil for frying
Salt and pepper to season
Lemon zest to garnish, optional

*White bbq sauce*
400g mayonnaise
100ml apple cider vinegar
40g horseradish, or add to taste
½ lemon, juice only
2tsp yellow mustard (I used English for some kick)
Fresh salt and pepper
1tsp cayenne pepper
1tsp garlic powder

00:00 Intro - the fried chicken off
00:35 24 hour fried chicken prep dry brine
01:17 24 hour fried chicken wet marinade
02:00 1 hour fried chicken prep
03:05 24 hour fried chicken extras
04:57 White bbq sauce to dip?
05:40 Dredge mix
06:11 Fryer prep
06:22 Coating them
06:57 Fry 24 hour
07:15 24 hour out
07:36 Fry 1 hour
08:14 1 hour out
08:38 10 min fried chicken in
09:13 10 min out
10:10 taste time

#friedchicken #kfc #barrylewis

[YaaLFH]

To make the 10 minutes chicken better, dip it in the buttermilk marinade. It will not make the meat tender but should be more crispy and flavourful on the outside.

[Wakkajakka]

With the 10 minute one you should coat in flour, coat in a batter or egg mixture, then flour again before frying to get a similar result to the buttermilk marinated ones as it will be a thicker crunchier coat.

[alexdavis]

Why did my brain read that as you frying it for 1 day 😂 Happy bank holiday Monday Barry

[vanityvry]

My 5-year-old gets so excited when we watch your videos he named the orange he was eating while we were watching this Barry. He then dropped it and very sternly told it, "Barry, never fall on the floor again."

[chuckwolf]

for the 10 minute one you can improve the quality if you take half the flour mixture, add watter to make a batter, then go dry flour, wet batter, dry flour then deep fry

[SugarDottiesCakes]

Seems like you were trying to get the 10 minute to fail, could have dipped it in the buttermilk to get the flour to adhere so the coating would be the same and the chicken itself the only difference.

[Morticulturist]

I vote for more videos of the sort! I love the idea of cakes, but there are so many good ones. Thank you for your content!

[natashafrance]

Excellent, I was actually just watching some of your old videos and this popped up 👍 cheers Barry 🙌💕

[karatefella]

Great video Barry. I'm going to make this at the weekend. I'll use drumsticks and thighs. Is it vital to include the vodka ?

[misspiggy]

Is European buttermilk the same as American sour cream. Because they look very similar. Especially with the thickness.

[TheTfroggy]

This is the earliest I’ve been for forever. Happy it’s this episode too.

[cleanycloth]

I remember cooking fried chicken at uni a few years back and for grins and giggles, to use up some of the buttermilk I had left, if I remember correctly I went with a dry coating, then into the buttermilk to seal the dry coating in, and then back into the dry again to seal the buttermilk in. Worked really well.

[NyanCat]

the crunch of the 24 hrs chicken definitely sold it to me, gotta try making this on my off day!

[therealsr_]

Great video Barry! I definitely recommend buttermilk for fried chicken. BUT you’re missing a crucial step! After you dredge and before you fry, let the chicken rest for a bit on a wire rack. That will allow the flour to absorb the buttermilk and create a crispier, flaky crust similar to KFC.

[DawnShipley]

5:18 White BBQ sauce is indeed a legitimate BBQ sauce. It comes from Alabama and is also known as Alabama Sauce.

[danielsantiagourtado]

LOVE fried chicken! Specially marinated in buttermilk with loads of spice! The longer the better! Looks amazing barry🔥🔥🔥😋😋😋

[jacquespoulemer]

Hi Barry ... here's an idea for you. Whenever I do long marinades (and I do marinade ALL my meats). I do them in the freezer. So the 24 hour marinade could be done for a week in the freezer (it does marinade more slowly in the cold) up to 6 months if they are well wrapped. I noticed you had leftover marinade which I would use in the NEXT batch of chicken.
This was fun Jim Mexico retired

[robchissy]

i am planning to make a curry batter, I've bought a rin of chicken curry, i will use half of the sauce with added water and use that to add to the flour, hopefully the flavour from the curry will infuse with the batter

[WilliamEllison]

I grew up in West Texas and now live in Wisconsin. Back home, we always salt-brined the chicken a day in advance—sometimes even two. It’s the only proper way to make buttermilk fried chicken! Salt-brining is an essential step in the process, ensuring the chicken stays juicy, flavorful, and perfectly seasoned.

[CraftyKazzaH]

That was great! Very interesting too. I’m gonna have to try the 24 hour one on my holidays