Testing Popular Fried Chicken Techniques

There are so many ways to fry chicken. Country-fried, broasted, Korean-style, buttermilk fried, popcorn, Nashville hot, Japanese-style...I mean, the list goes on and on. Today, I'm putting a handful of the most popular methods to the test. You will not hear this often on my channel, but THERE WILL BE NO SEASONING. I know, it sounds crazy. But for the purposes of this test, I want everything to be standardized. I don't want to be thinking about salt, or pepper, or paprika, or any delicious seasoning. I just want to think about what makes the crispiest, juiciest fried chicken.

Today, we tested just a few methods:
1. Plain fried (no breading)
2. Flour only (no egg)
3. Flour and egg
4. Potato starch

Typically, potato starch is my favorite, but check out the video to see the results! They certainly speak for themselves.

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follow all of these for a wing

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[NickDiGiovanni]

Don't forget to spank that like button! REALLY fun video coming up this Saturday :) I'll keep it a surprise for now.

[ananya]

The two main things I’ve learnt watching all of nicks videos :
1. Potato starch, NO FLOUR
2. Equal pets buttermilk and pickle juice
🤘

[AsianAndyfilms]

You've taught me a ton about cooking nick, cooking I'll never use, because I'm too lazy.

[pham]

dipping chicken into eggs is the most SAVAGE thing human could ever done

[AsianAndyfilms]

I like flats more, because of the superior skin to meat ratio, and the crisper skin

[igotaplan]

I actually used the buttermilk pickle juice, potato starch trick for my party and it was a hit!,
Thank you nick!

[animallover]

I made some garlic parmesan drums with potato starch and a bit of flour and I dip mine in egg before i put them into the dry mixture. They next day after sitting in the fridge i put them in the microwave for a minute to heat up the outside and then the toaster oven for a minute or two to make sure they were crispy still and they were still crispy and delicious!! Thank for the videos you do, they help me out so much! cooking is my stress reliever when I'm in a dark place, your recipes give me the motivation to create my own food ideas and share them with other too, Thank you

[benitocamelo]

I like that Nick's at ease with all of the video formats available, his videos are dope!

[souljadeez]

Drums better than flats?!!? AHHH!!! Wings still looking cwispy af tho

[TheHilltopperNation]

Nick, the drum and the flat are actually both the part of the wing. The drum is more the bicep of the wing while the flat is the forearm of the wing

[ilovecat]

Nobody:

**Nick when eats fried chicken**

*HEAR THIS*

[ngocbao]

more experiments like this, please. Thank you so much!

[Muneeb]

Just before I’m about to make fried chicken. perfect! I unfortunately don’t have potato starch atm. But I found rice flour is also a good alternative for extra crisp n crunch

[hieustar]

Nick, I have been watching your cooking videos for a while and I absolutely love what you do! You helped me to develop my cooking skills and I have always wanted you to cook one of my favorite dishes of time...
THE BEST DISH that Gordon Ramsay has ever tasted..
It is the Vietnamese noodle soup, aka Phở, it is so hard to make that a lot of cooks have failed to achieve it.
As a Vietnamese I'm really looking forward to you making this wonderful bowl of noodles.
I hope you see this message! Thanks

[sreedathpr]

The camera man is one of the reasons I watch your videos. 😂😂🙏🏻

[bhargav_j]

"To start, this is the chicken's butt" lmao, but also, he's not wrong lol

[milk]

Nick: *S P A N K S* chicken
Chicken:*Moans*
Nick: Hey I told you not to do that on camera! We were just going to the *bedroom*

[joeisdude]

Camera man: does anything

Nick: What are you doing? You're fired!

[youssefyehia]

you should've tried the method of coating in flour then putting it into water then flour again....it gives a very good crispy layer as well

[ramjith]

ahhh man i thought you’d do egg + starch too, that woulda been cool to compare. Still a great video, loved it and can’t wait to see more!!