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The Secret Behind Fried Chicken: Learning from the Best

Updated: Dec 10, 2020

Fried chicken is one of the world's most popular dishes and for good reason. There are so many different types including Buffalo wings, Nashville hot, popcorn, Korean, Southern fried, buttermilk, and many more. It all originated with the Scottish, though, who took chicken to the next level with their deep frying technique. For many years, it was considered a luxurious treat but has now become readily available at fast food joints all across the world, including Cluck Clucks best fried chicken Toronto.

You may think that fried chicken is an easy junk food dish that anyone can make. However, making it to perfection is an art form but one well worth learning. If you're looking for a way to really impress at a dinner party, then don't just order a KFC. Make your own fried chicken and create the most delicious, succulent, and indulgent crispy chicken imaginable.

Don't worry if you need a little help. All the greatest chefs in the world have made this dish before and they've experimented with different methods so you don't have to. Although everyone makes it slightly differently, they've each unlocked the secrets behind creating the most amazing deep-fried chicken. Armed with these secrets, you too can cook beautifully perfect chicken, that's crispy on the outside and juicy on the inside.

Below are the recipes are the recipes of six of the world's greatest chefs. Gordon Ramsay, Jamie Oliver, Nigella Lawson, Anthony Bourdain, Thomas Keller, and Marcus Samuelsson have each made fried chicken more times that you could count. From this experience they've crafted recipes to help you replicate this incredible dish.

Many of these methods are used to make the best fried chicken Toronto. Ready to learn the secret of truly incredible fried chicken? Well, here it is.

Gordon Ramsay

Known for his starring role in Hell's Kitchen, Kitchen Nightmares, and The F Word, Gordon Ramsay is one of the most well-known chefs in the business. He's also been awarded 22 Michelin stars across 16 restaurants, making him a trusted authority when it comes to cooking. His influence can be found in some of the best fried chicken Toronto recipes.

Firstly, he marinates the chicken in buttermilk. This helps to tenderize the meat and adds a slightly sweet, tang flavor. You should also season your flour to ensure the crispy outside of your fried chicken is bursting with deliciousness. After the meat has marinated overnight, it's ready to fry. Half-fill a large pot with oil and bring it up to 340F. Carefully place the seasoned chicken, which has been seasoned, marinated in buttermilk, and thoroughly coated in seasoned flour, into the oil. Turn every so often for around 25-30 minutes. You can then lift out the chicken to reveal the crispiest

View Gordon Ramsay's full succulent buttermilk fried chicken recipe here

Jamie Oliver

Jamie Oliver may not have any Michelin stars but his television cooking shows have proven to be wildly popular. He's been able to make home cooking fun, easy, and accessible to even the most amateur chef. Despite being a strong proponent of healthy eating, Jamie doesn't shy away from the occasional treat. His Southern fried chicken is just that and it's something that can be replicated when ordering spicy fried chicken Toronto.

The secret here is to first make a brine using black peppercorns, plenty of salt, brown sugar, fresh thyme, bay leaves, and garlic. This adds incredible flavor to an otherwise bland and dry meat like chicken. Jamie also suggest that you slash the chicken thighs down to the bone before marinating in the brine for at least 12 hours. This helps the flavor to really penetrate the meat and ensures an even cooking time. You should then dip the chicken in buttermilk and flour and fry in a pan that is half-filled with oil. Try this method and see what a difference that brine makes.

Want to make your own flavor-filled Southern fried chicken? Use Jamie Oliver's recipe via this link.

Nigella Lawson

Another amazing chef to come out of the UK, Nigella Lawson loves a bit of indulgance. Describing it as "the ultimate deep-fried food", Nigella has perfected her Southern fried chicken recipe. It's all getting the balance right between creating the crispiest outside while keeping the meat tender and succulent. This is achieved by poaching your chicken in milk before you begin frying.

Nigella is also a fan of the "double dip" method. Fill two bags with seasoned flour. Coat your chicken in flour once, dip it in the egg, and then go into the second bag of flour. The bags help to contain the mess and the two coats make for a more crispy final product. Always a fan of spice, Nigella also recommends you use a bit of cayenne pepper to add a touch of heat. Her final tip is to use chicken on the bone because she believes it to add a greater depth of flavor.

For Nigella Lawson's indulgent deep-fried chicken recipe, click here.

Anthony Bourdain

More than just a chef, Anthony Bourdain captured America's imagination with his exploration of the human condition in his pursuit of the world's best food. Although his tragic early death has left a hole in the cooking community, his recipes live on forever. By traveling far and wide, he was able to escape the bubble of his hometown and explore exciting and unique flavor combinations. When it comes to fried chicken, Bourdain took inspiration from Asia.

Specifically, Bourdain's recipe for fried chicken is Korean inspired. This is a two-day long process which utilizes the blanching and freezing method. Firstly, season the meat. Bourdain suggests using chilli and gochugaru for a tantalizing spicy kick. You should then fry the chicken until it's 75% done. Let it cool overnight and then do a finishing fry. The final result is the crispiest and most flavorful fried chicken imaginable.

Let it cool overnight and then do a finishing fry. The final result is the crispiest and most flavorful fried chicken imaginable.

Want to replicate this incredible Korean fried chicken recipe? Click here.

Thomas Keller

An icon of the restaurant and cookbook world's, Thomas Keller has mastered many recipes but his buttermilk fried chicken is one of his most popular dishes. He prefers to buy a whole chicken and then divide it up into ten pieces: two legs, two thighs, four breasts, and two wings. This way, you don't waste any part of the bird and can enjoy a slightly different flavor and texture with each piece.

Keller recommends marinating the chicken in the brine for 12 hours in the fridge to maximize flavor. You should then wash off any excess herbs and spices and let the chicken rest until it reaches room temperature. Once it's ready to cook, fry the dark meat first and the white meat second. Unlike other top chefs, Keller suggests using peanut oil for a nuttier and more interesting flavor.

Keller's full buttermilk fried chicken recipe can be found here

Marcus Samuelsson

Of Ethiopian and Swedish heritage, Marcus Samuelsson brings something unique to the cooking world. His perspective serves as an inspiration to our halal fried chicken Toronto. And as someone who has become the head chef of Red Rooster in Harlem New York, he has just about more experience than anyone at crafting this iconic dish. If you want good, hearty, deep-fried chicken, then follow his recipe.

It begins by bringing salt water to the boil, then turning off the heat, adding ice to cool it down, and submerging the chicken in it. The meat then goes into the refrigerator for 12 hours. You must then make a chicken shake which consists of berbere, smoked paprika, cumin, white pepper, celery salt, garlic powder, and kosher salt. Mix this chicken shake in with buttermilk and coconut milk. The chickens then get coated in this marinade and put back into the fridge for a further 12 hours. It's a long process.

Once it's ready to cook, you can then fill half a pan with peanut oil and turn the heat up high. Once the temperature hits 350-375˚F, you can add the chicken in. Be sure to keep the heat at this temperature, being aware that adding the chicken will bring the heat down. After cooking, rest the chicken for around 8 minutes. You should then fry it a second time for 3 minutes to get the outside extra crispy. Add a bit more of the chicken shake and serve.

Recreate this iconic recipe for yourself by following the instructions posted here.

Whichever one of these recipes you choose, you're bound to create something delicious, succulent, and indulgent, just like the best fried chicken Toronto served at Cluck Clucks. It's a wonderful treat but it needs to be done properly. Just because it's "junk food", this doesn't mean you should aim for anything less than perfect. Each of the chefs listed above have their own secret to creating the most perfect fried chicken possible. Take their methods, utilize their secrets, and impress your friends and family with this delicious treat. At the same time, don't be afraid to get creative and put your own personal spin on these recipes.

If all else fails, head to Cluck Clucks for the best fried chicken Toronto. This chicken is succulent, delicious, and so fresh. By learning from the greats, we guarantee incredible tasting chicken every time.

Looking for spicy fried chicken Toronto Or halal fried chicken Toronto? Then head to Cluck Clucks!


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