I Don't Fry Chicken w/ ANY OIL or FLOUR Anymore! NO Airfryer! Chef's Secret🤫Super Crunchy

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"If people are trying to tell you to live totally fat-free, get some new people in your life." Words to live by.

My grandmother always soaked chicken in vinegar before she breaded and fried it. She said it dissolved that slimy film/membrane.

I am so impressed, not only with slicing along the bone but also cooking those thighs skin-side down for a longer period, until they're crispier than what I've ever thought to do. You've taught a 78 year-old a couple of new tricks using my favorite part of the chicken. Can't wait to give it a go. Thank you so much!

As a wife of a restaurant manager, I thank you for sharing about the importance of preventing cross-contamination.

It's been years but I used to cook my chicken like this. Thanks for the rosemary tip. Looks delicious!

Thank you for the no added oil frying. This is a game changer for me.

This lady is a born teacher.

You are such an old soul. You make gravy just like my grandma used to. People always sleep on adding water to your gravy. If you know how to cook it will still come out flavorful.

I love how you have such a sweet personality I like listening to your commentary while you cook. Your food looks delicious as well, I'd come over and eat any day of the week❤. Not just for the good food but the good company as well

Using the juice from the chicken to fry the chicken.. I love it!

Glad to hear you POINT OUT not cross contaminating! Ppl don't realize touching the chix, then the faucet, then the seasoning, then your drink, all 'right quick' is all cross contamination!

Hey, loved the alternative fried chicken recipe. Plan on doing. You had me at seeing the cast iron pan. I do everything in cast iron. Have my mom's from South Carolina, restored them. Passing on the video to Big Sister & vook of the family. Be blessed too

This is a whole new way of frying chicken for me. I needed a new method!!! Thank you for this!!! ❤

There's actually a science behind your cold pan technique. Which is also used to frying potato chips, When u cook raw potato slices in hot oil they become less crispy than putting them in cold oil and letting them fire till crisp. Also hot oil will make it brown too quick, because heat isn't being distributed as cood as cold oil warming up. Yes it takes much longer (5 minutes for hot fry, 45 minutes for cold frying) but the results are much better. It also absorbs way less oils. I didn't even think how genius it would be to apply the same technique to chicken skin! And in this case with it's own oild. Gurl you are genius cook!

Just made this. It turned out so delicious! Thanks!

I like this skillet fried chicken recipe. I'm going to try it this weekend. I will come back and leave an updated comment on this video tutorial. Thanks Camirra for sharing this amazing recipe. ❤❤❤

There's not many things that are better than chicken and gravy with mashed potatoes chicken noodles but other than that no chicken and potatoes and gravy and I have been making this right along with you doing my starts and stops and I got to tell you it is so good I love that your precise and you tell people what you're doing because I have been able to follow you from start to finish and my chicken is so good

Hello lady, just wanted to let you know I try this recipe and Oh my goodness! Thanks you sooo much😊

Good grief girl you are an excellent cook. Haven’t cooked anything yet but I can tell your recipes are the best.