How to Cook Fried Chicken | “JFC” | Jamie Oliver
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How to Cook Fried Chicken | “JFC” | Jamie Oliver


Southern Fried Chicken, yes! Super crispy on the outside, ultra juicy and tender on the inside. This isn’t about bargain buckets my friends, this is about soul food. Comes in three parts ladies and gents. We’ve got the brining, we’ve got butter milking, and flowering. It’s gonna be incredible. So part one: brine. It’s gonna flavour the meat, it’s gonna hydrate the meat so you’re gonna get a juicy poultry bird. It’s really really clever. Use a handful of black peppercorns, a few sprigs of thyme, four fresh bay leaves, and four garlic cloves. Add 100 grams of salt and 100 grams of brown sugar, finish with 400 mls of water. Give it all a stir and bring it to the boil. Then take it off the heat. Add another 400 mls of water in there let this fully cool down, then go in with the chicken. Four free-range chicken drumsticks and four thighs. Keep the skin on and score right down to the bone. So in with the thighs and in with the drumsticks so just cover that with some greaseproof paper or cling film it, whack it in the fridge and I put it in there overnight, 12 hours minimum and that’s the beginning of the incredible flavour process. Now it feels slightly firmer, it’s hydrated it’s probably gained about 10%. Give it a little shake and straight into a ziplock bag. Then guys, you’re ready for stage two. Buttermilk, you can get it in all the supermarkets. It’s kind of like a liquid yoghurt and it’s gonna help to flavour and tenderise this chicken. So I’m gonna squeeze the air out of the bag and we put that in the fridge for another eight hours and you might be thinking is it worth it why do we do it? Of course, just get a bit of chicken just put it in flour and fry it it won’t taste anything like this. You know you can always cheat but fantastic feasts at the weekend are about preparing for it. This is the kind of secret spice bit that they say you know so many secret blended spices and stuff like that it’s not that secret, I’ll give it to you. Start with 200 grams of plain flour then it’s just one teaspoon each of baking powder, smoked paprika, cayenne, and onion and garlic powder. Season with salt and pepper and give it a good old mix. Then go in with the chicken. Just get your fingers in and have a good old toss around. You’ve given this chicken some serious TLC now it’s time to fry. Half fill a sturdy pan with sunflower oil and heat to 180 degrees celsius. Drumsticks first, slowly put them in colour it up and get it crispy in the oil as soon as it looks nice and golden and gorgeous, after about five minutes, put it in the tray. Do the same with the thighs. Grab a few sprigs of thyme dip in some excess oil in the tray and then sprinkle it all over the chicken. Whack this in the oven now 170 degrees celsius for about half an hour and until the meat comes away from the bone and it will be gorgeous. Look at that! Incredible crispy chicken. I’m so excited! What I love about this and the whole kind of idea of this is you take something junk and you apply the old values love, care, attention. The brining, the marinating, the flour with the secret blend or not so secret blend and we create a mountain of delicious, loved food. This is finger-lickin chicken like you’ve never tasted before and to set it off perfectly I’m serving it with baked sweet potatoes, peppery watercress, wedges of lemon and a crunchy vibrant fresh pickle. This is the most fantastically indulgent weekend feast that everyone will love. Let’s take a bit of that beautiful chicken a little squeeze of lemon juice. Oh my god! It’s just tender, crispy outside and look it’s fried, so it is rich but then when you bang that, in your gob It’s so delicious. I love it. This is stuff that makes me really really happy. Guaranteed!

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100 thoughts on “How to Cook Fried Chicken | “JFC” | Jamie Oliver

  1. Tip: do not put 100g of salt in the brine, thats way too much and the recipe on the site states that you only need 25g

  2. I would so love to get your magazine, but have you looked at the PRICE? OMG Too rich for my blood …….. and bank account.

  3. Why do so many people make chicken that's dry and flavorless, when there are alternatives like this in the world?

  4. i know this might sound a bit weird. But its what has always put me off deep frying, what do you do with the left over oil?

  5. If you don.t know…the best time for marinade the chicken..it is 2-4 hours, not over night! Chicken meat is light, not like pork or beef! And..you put buttermilk from supermarket?!?? ..take the milk..put lemon juice in…and let it rest for 10 minutes..and you have..buttermilk Jamie… Disapointing….10 ..15 years aho..you was a very good chef with very good principes about healty food….and food in general..now??? Not anymore..just a regular comercial chef…SHAME ON YOU.. Peace!

  6. Mouth watering … If only I watched this 10 years earlier. I'm in my 40s and I'm back to basics. Less sugar, less salt, less fried…….
    Screw that….I'm gonna make this tonight 😁

  7. Ok I have a question that I’m sure many people are wondering about ,is it really worth to brine that chicken because if you add this phase it would be sure alot of work for a damn chicken ,is difference in taste is worth it or it’s minimal?

  8. Wanker
    Wanker
    Jamie is a wanker
    He ruined Irn Bru
    He ruined Irn Bru
    It once was good
    But now it's pish
    Cause Jamie had his way
    It's Jamie's fault
    Yes it's his fault
    Cause
    He's
    A
    Wanker

  9. actually i am watching your emission on tv for the very first time and quickly looked for your channel and subscribe.. thank you soooooo much for such easy delicious recipe.. they look sooo tasty i never watch someone cook so well like you seriously thanx a lot. i will surely try your recipe and tell you the best result.. thanx again for it

  10. everything is copied but what's up with squeezing lemon on top lol destroys the flavor u added to make a fried chicken. So Indian. LOL

  11. This not fried chicken he make stupid to everyone in uk I want to challenge him come cook with me and find out who win everything he cook wrong

  12. What do I do if I can't find buttermilk where I live it's hard to find so if anyone can help would be appreciated

  13. How to do a 25 mil renovation on your home and blame the working class for the collapse of your business due to them earning the national minimum wage.

    Take it away Jamie 👍🏼 twat!

  14. My coating was cooked but completely fell off, also after retrieving the chicken from the oven, one of them was dripping in a red liquid. Please advise on how to keep the coating on the chicken.

  15. Also, i put the chicken into the coating as soon as i took it out of the buttermilk, do i need to dry it first?

  16. You just need a bamboo chopstick to tell you when oil is at the correct temperature. Just dip in oil and if you see bubbles the oil is at correct temperture

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