When you’re craving KFC so you just make a better version at home

[kdot]

That part that popped out is my favorite bite on the leg!

[sirantonymhlanga]

its the fade away on "MSG" lol

[Alltheworldsillz]

It’s beautiful. *takes notes of the double dip and make sure you shake it off* thank you

[MaYo-ox]

Girl, you’re slaying every recipe. Keep it up

[tirthpatel]

Shaking it off after is such an under rated tip. Not enough people say it in videos. That is the key to get those small crevices to maximize the crunch and flakes! Amazing video and makes my mouth water watching that chicken.

[blessedwomanof]

this looks amazing, southern lady here try mustard as well on the chicken and fish it makes a big difference.

[findyem]

Tip for extra crispy coating:
When coating add ice to your batter to chill it. .
Chilled water / batter before 2nd coat. Does the trick

[thebest-sqwq]

"put every spice in ur spice cabin at"
Le indian: dis is gonna be a tough workout
😂😂😂

[TheAntiTrope]

First time I've ever seen this channel but when she threw in every spice in the cabinet my reflex was "that's my girl" like a proud father 🤣

[abundance]

Omg this looks amazing also one day you should try adding a little Dijon mustard to your wet batter it really kicks that crunch up a notch, and you don’t have to double batter.

[ShanayaSaxena-dk]

The chicken felt respected when she called it bird 💯

[JustSamD]

Flour + cornstarch makes a great crispy crunchy crust. And the acid from the pickle juice balances the oiliness. Great recipe.

[mcam]

I've been craving KFC for so long, thank u!

[gabriellehanks]

Also, after battering, allow your chicken to "rest" at room temp for 20 to 30 minutes before frying so the batter can soak into the meat and won't fall off when you put it in the grease. Less than an hour at room temp won't hurt the meat. Great video!!! 🙌🏾

[MrAnnoyingYouBadly]

My one and only issue with this is the fry temp, you should fry dark meat at a lower temp for a longer time, and in my opinion to 170°f so its not rubbery. I've tried a lot of different cooking temps and I've found that around 330-340°F for drums and thighs for 15-17 mins is perfect, unless your double frying(which is preferable but more tike consuming). I'm trying to cut back on the fried chicken though. Its just hard when the algorithm pumps food content on my home page nonstop lol

[lovelaugh]

You and your moms relationship is so precious. Love it!

[Rie-pmvf]

No one in my family has ever cut a whole chicken. Usually there's a butcher in the grocery store that would cut it for free. It's very convenient.

[angeltabot]

If you don't have a thermometer just poke the chicken with toothpick on the thickest part, if blood came out it's still raw poke it again after couple of minutes if the juice came out clear or pinkish it's cooked.

[BookAura]

I tried this recipe today and it turned out amazing. I loved it

[WahedAli-pj]

Your recipes are all so amazing that they ought to be going viral❤️❤️❤️❤️