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FRIED CHICKEN INSPIRED BY LOUIE

Picture for Fried Chicken inspired by Louie

4,645,525 views  Sometimes an existential crisis makes you want to actually attend that potluck, so you have to make something, but you don't do desserts, so you make fried chicken, but you don't have time to brine it, so you follow Louis C.K.'s trick in this video.

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Chicken

For the Chicken

chicken, broken down into 10 pieces

1 whole chicken, broken down into 10 pieces

lard or shortening

4 cups lard or shortening

For the Breading

For the Breading

flour

3 cups flour

baking powder

1 tsp baking powder

garlic powder

1 tbsp garlic powder

cayenne

2 tsp cayenne

paprika

1 tbsp paprika

cornflakes, crushed

2 cups cornflakes, crushed

Salt & pepper to taste

Salt & pepper to taste

eggs

5 eggs

juice of lemon

1 juice of lemon

TOOLS

Babish Mixing Bowls

Babish Mixing Bowls

Babish Whisk

Babish Whisk

Babish Chef's Knife

Babish Chef's Knife

Cutting Board

Cutting Board

Motor and pestle

Motor and pestle

Babish Stock Pot or large pot

Babish Stock Pot or large pot

metal tongs

metal tongs

DIRECTIONS

1.

For the Chicken

1.

In a stock pot or large pot, begin by heating lard or shortening to 350° F. Don't exceed 350° or lard will smoke.

lard or shortening

4 cups lard or shortening

2.

Preheat oven to 300° F

3.

Using a sharp knife, break down the whole chicken into 10 standard fried chicken pieces. Set aside.

chicken, broken down into 10 pieces

1 whole chicken, broken down into 10 pieces

4.

For the Breading:

1.

Set aside 1 cup of flour in a separate bowl.

flour

3 cups flour

2.

In a large bowl, whisk together remaining cups of flour, baking powder, garlic powder, cayenne, paprika, crushed cornflakes, and salt & pepper to taste.

flour

3 cups flour

baking powder

1 tsp baking powder

garlic powder

1 tbsp garlic powder

cayenne

2 tsp cayenne

paprika

1 tbsp paprika

cornflakes, crushed

2 cups cornflakes, crushed

Salt & pepper to taste

Salt & pepper to taste

3.

In another bowl, whisk together eggs and lemon juice.

eggs

5 eggs

juice of lemon

1 juice of lemon

4.

Dip chicken pieces into the plain flour, then in egg mixture, then in seasoned flour. Repeat until all chicken pieces are coated.

For the Chicken

For the Chicken

For the Breading

For the Breading

5.

For the Frying:

1.

Once the lard reaches 350° F, gently lower the chicken pieces in batches. Be sure not to overcrowd the pieces.

2.

Fry for 7-10 minutes, flipping as necessary using metal tongs, until evenly brown.

3.

Place on a wire cooling rack in baking tray and keep warm in the oven until all the chicken is cooked. Ensure the white meat is heated to 155° F internally and the dark meat to 170° F.

4.

Serve hot.

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