Homemade Fried Chicken Recipe – Laura Vitale – Laura in the Kitchen Episode 611

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39 Replies to “Homemade Fried Chicken Recipe – Laura Vitale – Laura in the Kitchen Episode 611”

  1. I noticed that you used baking soda for the wings but not here. Is there a reason you chose not to include baking soda in this recipe? This looks really good, Laura. Loved hearing that crunch when you bit into. Yummo!

  2. what other oil do you recommend besides peanut oil? I have a son that a reaction to peanut butter at two now six I just do not know if peanut oil will cause a reaction. Thanks

  3. YAY! I love Laura's videos!! I want to tell you guys that you CAN successfully fry boneless skinless breasts (with extra steps) using this method. Brine it, air dry it until tacky (obvs don't rinse off brine!) Then do what we call a "dry-wet-dry-fry". In one bowl make a highly seasoned flour/cornstarch dip and then in a another bowl an egg dip with a hefty splash of your brine. Dip dry, dip wet, dip dry (let sit for 15 min) then fry nice and hot at 350-360. Thick pieces will need a lid on the pot for 3/4 of their cooking time about 6-8 min ea side. Your breading will stick to your chix and be crunchy AF! Works awesome for any smooth surface bland shiz you wanna fry like, say tofu or cod.

  4. I have used buttermilk for years. Then on a whim I tried dill pickle juice. It is great, knocked my socks off and no it doesnโ€™t taste like pickles anymore than it tastes like buttermilk when you use that.

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