(intro music) ♫ Hey baby I hear the Blues are callin' ♫
(intro music) ♫ Tossed salads and scrambled eggs ♫
You never come to potlucks
Yeah, but I just -- I...want to come. What can I bring?
Can I make fried chicken?
Uh...you know what if you could make a dessert that would be --
Yeah, but I don't really know...I don't know any desserts...how to make any.
Can I please, can I just make fried chicken?
♫ ♫ ♫
Hey what's up guys, today we're tackling Louis C.K.'s last-minute potluck fried chicken,
a recipe that features...chicken.
So, first we're gonna break down this bird into ten pieces...
Standard fried chicken breakdown procedure...easy as that...
Then, while our giant block of lard comes up to temperature, we're gonna get our coating ready.
Now, Louis didn't measure anything, so we're just gonna eyeball about 2 cups of flour, 1/2 tablespoon baking soda, a good shake of garlic powder...
Cayenne, paprika, salt, and pepper
Next up, we're gonna crack maybe 5 eggs 
into a small bowl...
Do it with one hand if you want to be really super impressive
And then we're gonna put a big old
squeeze of lemon in there.
I think that's to compensate for the fact that there's no buttermilk in this recipe.
We're gonna whisk those all together
Ope, I almost forgot the corn flakes...
We're gonna crush those up in a mortar
and pestle just like Louis...
And I want a little bit more, so I'm gonna do two batches of those...
Then we're going to dip our chicken in the egg first and then dredge it in the flour
You know how to do it.
Then, once our lard reaches about 350 degrees, we're going to gently drop it in the oil and let it fry to golden crispy completion.
Now, overall this is a pretty standard southern fried chicken recipe.
And while normally you always want to brine chicken before frying,
the addition of lemon juice to the egg mixture really gave back some of the tang I was missing from the buttermilk soak.
It's the perfect recipe if you're headed to a potluck and you need fried chicken like right now.
