Miniature fried chicken | culantro potato salad
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- Опубліковано 14 лип 2021
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → magicspoon.thld.co/RAGUSEA0721
**RECIPE, FEEDS 1-2 PEOPLE**
1 1-2 lb ( .45-.9kg) bird (squab, Cornish hen, etc)
flour
starch (corn strach, potato stach, etc)
baking powder
egg
salt
pepper
garlic powder
onion powder
For the potato salad:
1 lb (.45kg) waxy potatoes
2 green onions
1 garlic clove
1 lemon
a few culantro leaves (a small bunch of cilantro or other herb would be fine instead)
olive oil
mustard
honey
Cut the bird up into 8-10 bone-in pieces, rinse off any bone shards and dry thoroughly. Season with enough salt, pepper, garlic and onion powder to flavor both the chicken and the breading and dry the pieces skin-side up in the fridge for at least an hour and up to a day.
Boil the potatoes whole until you can just barely piece them to the core with a sharp knife. While you're waiting, thinly slice the green onions and mince the garlic. Juice the lemon (you'll probably only need half of it) and mix with olive oil (I use equal parts acid and oil, but I think most people use at least twice that much oil), a spoonful of mustard and a squeeze of honey.
Drain the potatoes, let them cool a minute, then cut them up into 1cm chunks. In a bowl, stir together the potatoes, onions, garlic, torn culantro leaves (or other fresh herb) salt, pepper and some of the dressing. Taste and add more dressing and/or seasoning if needed. Chill at least an hour, but a day or two is better.
Mix together a big spoonful each of flour and starch with a big pinch of baking powder. Beat an egg very smooth (a little pinch of salt can help thin it out). Toss the bird pieces just enough of your flour mixture to dust every surface, then toss them in just enough egg to wet every surface, then toss them in more of the flour mixture - enough to get a dry, powdery coating everywhere.
In a small pan (I use an 8-incher), heat enough oil to come halfway up the bird pieces. Test the heat by dipping in one of your large pieces - if it fizzes aggressively, put in all the pieces, largest to smallest (so the smaller pieces get a little less time and don't overcook). Once all the pieces are in, the oil temperature should be effectively reduced to a gentle fizz - if it's not, lower your heat.
Gently fry the pieces until they're just barely golden and set on the bottom, then flip them. Once the other side is just barely golden, you can start flipping them continuously - up the temperature a bit if you want them darker. Cook until the juices from white meat pieces run clear (about 160ºF/71ºC) and the juices from dark meat pieces run brownish red (175ºF/79ºC). Remove them to a draining rack to cool.
Pile your pieces on some potato salad and eat. - Навчання та стиль
"Peanut oil can get really hot without stinking up the house" it's cool to see UA-camrs growing and finding solutions to old problems since you talked about the smell issue in your deep frying video
Ethan Chlebowski completely solved his frying issues in a video. Worth a watch. Look up Ethan Chlebowski deep frying I'm sure that will get you there.
@@Real_extra_1 the biggest issue with frying at home imo is still quantity which Ethan only mildly addressed. Very difficult to do a meal for a non-small family/friends.
@@sonfoku73 Ethan has plenty of recipes where he deep fries just for himself, like his 20 minute fried chicken sandwich. Just gotta clean as you go
@@Real_extra_1 That video was what I was alluding to. Although not to split hairs but Ethan did not solve the oil smell problem with peanut oil. He claimed that the smell comes from dirty oil. Adam actually left a comment in which he claimed that that wasn't true, that he (Adam) does clean his oil, and that the smell actually comes from using certain oils, in his case he said that Canola oil tends to make that fried food smell. I just thought it was interesting that this video incorporated that new information.
I like the way you spell *peanut*
And that was the last time we saw Adam's pigeons in that overpass
ok
@@PlanetComputer ok
@@AxxLAfriku so true 👏
@@realchezboi ok
@@AxxLAfriku Don't mind me, i'm just grabbing some popcorn before people take your bait. :^)
To quote Charlie from it's always sunny:
"WHY WOULD I GO DOWN TO THE SUPERMARKET AND SPEND $20 ON QUAIL WHEN THERE'S *PERFECTLY GOOD* STREET PIDGEON BEHIND THE BAR FOR FREE?"
The elites don’t want you to know those street pigeons are free 😆
Right?! Just under the bridge! A ton of tasty food. Here in Slav Land, in the commie blocks, we have special place for pigeons to nest, perfect spot to catch them.
Bro he was on to something
A modern day Diogenes
Milk pigeon, boiled over hard with side of the finest jelly beans, served raw.
"they don't sell half-eggs" may I introduce you to quail eggs, Adam?
Nope. Those are usually a third of a chicken egg
I started raising quail and going to give this a try to fry them, and I was thinking the same when he said "can't find half eggs (two quail eggs would be just right)
And I thought he was cooking a quail originally before he said it was squab.
The issue with quail eggs is they have a much higher yolk to white ratio which can be an issue for some stuff.
May i recommend crow eggs, they're getting big in the bodyguard scene recently;
Alright you've talked me into it, I'm walking through New York with a tiny net
😂
🤣🤣🤣
Adam is making these videos to ease the plight of the economically and pandemically burdened New Yorkers.
@@ThePhiphler plenty of them hanging out and the end of my block under the el. 🤣
Better get a strong one, these can put up a bit of a fight.
I had to clear out some of them out of a building a few years ago (no windows because of local government bullcrap) and it was not a simple thing to do. (never even occurred to me to eat them.)
Last video: How to eat pigeons.
This video: I was not kidding.
underrated comment
Sorry man, I didn't wanted to ruin the 222 likes
we all knew this one was coming let's be honest
@@IronicRyan I'd like to see more of that honestly.
RIP
If he posts a video about all humans on earth am moving to mars
@@justtheletterV274 BiP (breast in peace)
I ate a pigeon my cat brought me.
suspiciously synergistic with that pigeon video hmm, looks great!
He probably has an archery video coming up 😉
this ua-cam.com/video/-gRYGmwgGd4/v-deo.html video also does a good job on fried chicken from seasoning to explaining possible mistakes, recommend anyone to watch (not self promo tho, genuenly like it)
@@trollinape2697 lol-that video is a joke
She said” Make sure u get it nice and seasoned” and put a grain of salt
I mean it looked crispy but also bland
Those pigeons from the last video... unluckyyyyy
@@someoneontheinternet9462 So just put more salt on it? It's a method or a style of cooking, not necessarily an exact recipe. Seasoning is always to taste.
Hey, there are the pigeons from Monday! Hi guys!
@pokeGMD Same,,
@@TheSlavChef from what I heard they are doing well they have never felt better
@@TheSlavChef Same
Adam: "They don't sell half an egg yet"
Guess I'll continue using ostrich egg
How's Pearson doing boah?
Wow Arthur wasn’t expecting to see you round these parts
@@malcot0414 haven't seen him lately, probably in jail for his awful cooking
@@thenerdyberty I'm everywhere
@@K_ingh16 ye-ha, have a good day parter.
"virtually impossible to overcook".
You underestimate my power!
*overestimate
@@cantchange901 I've had some chicken that looked like it got cooked in lava.
@@Treblaine try cooking some for next week.
I can see the ytp-ers going wild for this "I've got the whole central nervous system minus the brain" lmao
Hi
It's a pigeon. Not much brain there to begin with.
@@CallenceGaming eagerly awaiting all the "breast meat" mentions in these pigeon videos showing up in your next work of art
@@CallenceGaming also use “meaty breast” from the last video
@@CallenceGaming nice
can we just take a moment to appreciate that essentially every video on this channel has subtitles
As a non native speaker i really apreciate that
He brags about how easy it is when you write a script. It drives me nuts how other professionals don't.
Adam will always be the best cooking UA-camr
@@carsondubs Exactly, the only one on level is probably Ethan Chlewbowski. Most people saying Adam is “pretentious” probably heard his voice, and watched one video, and assumed that it translates to all of his culinary views.
No I'm sorry, there isn't time
I think we need "vinegar pigeon is on the right" shirts.
Yes!!!
Thirded
I fourth this idea.
Fifth’m
"They don't sell half eggs.....yet" WHAT DO YOU MEAN YET
Smaller eggs, like quail?
It wasn't even like a quiet yet he seemed to emphasize yet
20 eggs, yes, 20
maybe his store doesn't carry small eggs yet
@@justindai8401 Foreshadowing of a video where he goes to a farm that does half-eggs? (I'm sure ytp is already excitedly making a clip of "twenty half-eggs, that's right, ten")
this is unrelated but I made your key lime pie a while back for a date, I even squeezed the limes by hand for like an hour. So then they flaked so I was left with a whole key lime pie, and honest to god, I’ve never had a better date so thanks
god I am so sick of seeing your awful pfp below every single video
@@SwollenHero who?
The key lime pie recipe he made really is perfect, there is literally nothing I would adjust or change for it. The zest as a garnish at the end btw isn't just for appearances, fresh uncooked zest really puts it over the top.
@@SwollenHero So what if it's real or just a joke? Jokes are usually funnier when embellishments are added anyway
I made it too i like it better with the regular limes
"they don't sell half eggs... YET 😈😈😈"
I'm so afraid of what Adam could've been implying here
Adam is slowly descending (ascending?) into an SCP
Interesting to see you use culantro. I'm from the Caribbean and we use it a TON here.
Really popular in curries and what we call "green seasoning". It's basically a mix of lots of fresh herbs, garlic, scotch bonnet peppers that's blended with water or vinegar.
It's used as a general purpose marinade for countless dishes locally.
Adam going through his mid 40s pigeon phase
Why I love adam
Makes an educational video for us and continues on the topic on Thursday with a recipe. Great video Adam!
oh here we go pidgeon's gonna be his obsession for the next couple weeks
"I'm using pigeon to make a dish called fried chicken."
I can relate. I once accidental made chicken fried steak, with chicken.
Damn you can cook the lil government spies?
I love your recipes! Thank you so much for the inspiration :).
Honestly, this sounds like a fun thing to do once for a young kid's birthday or something. I know I would've appreciated my own mini fried chicken when I was a mini human
In Puerto Rico 🇵🇷 we use culantro (or “recao”) a lot in “criolla” food. Great to see it in your recipes!
I like how you breaded the whole bird on a single plate and that you generally go for minimizing dishes. These are the kind of small thing that really do make a difference in your average kitchen. Keep up with great content!
Thank you for being you, Adam. I appreciate everything you do.
Never had pigeon in my life but this was so fascinating I want to cook one now. Can you do more gamey/wild foods this was awesome
He’s right. Frying small game usually leads to happiness.
Adam does sponsorships so well and efficient, and gets the point across enough that we dont have to skip. Watched the entire thing
Dark meat on the turkey is always my favorite. I would love to try this!
5:09 Use a pigeon egg. Mother and Child reunion as you say!
I would love to see more recipes involving fish or seafood
Adam has finally fulfilled his hunter-gatherer instinct by catching those pigeons he had stalked a couple days ago. Now he is back and cooking his captured prey at his modern kitchen.
OMG! The crispiness looks insane! 😱😍
Before this video I never realized there was a difference between cilantro and culantro. In my area, the dried spices from Goya are labeled as "cilantro" in English and "culantro" in Spanish, so I always thought that they were just words from different languages for the same plant. Now I've read that "cilantro" and "culantro" are also different plants in Spanish usage, so I'm wondering which one is actually in those spice holders.
I feel like we should just appreciate Adam more
i'm fine leaving that to his wife
Nah, he is fine
No
This potato salad is pure gold!
Nothing I loved more that a fried chicken on a bowl of magicspoon with milk for a healthy diet
I was literally looking at his sub reddit when i got notified talk about timing
ok
@@PlanetComputer ok ok
@@FLTech ok ok ok
@@doubleoduck3405 ok ok ok ok
@@sayuwuifyoudonttalktowomen4891 ok ok ok ok ok
Damn bro you got the whole central nervous system laughing
Kind of excited to see Magic Spoon as the sponsor because I already had it before and it was really good. My favorite was Peanut Butter.
Tiny bird prep looks adorable
Hi Adam, Culantro is great in chicken soups and meats. Usually in a soup, the leaves are added whole. Maybe 2-3 per soup. It tastes best with a chicken soup known as Sancocho. It may be added to lentils in the same way as with soup. For meat, it is usually used chopped. And as you did, it may also be added for dressings, but for a better taste, finely chopped.
aight time to go outside and get a pigeon
Loved the first one. Can’t wait to try these!
Thanks for uploading so frequently man, great stuff
Why i season my scissors,not my chicken
Culantro is used in Northeast India as a garnish, we call it Maan Dhaniya (Dhaniya meaning cilantro/coriander), it has slightly different smell than that of regular cilantro, and it is also a bit stronger. We use it in finishing dals, curries, my dad likes it better than the regular one.
In Puerto Rico we call culantro Recao, i love how you incorporated it in a salad. We mostly use it to make sofrito. Love the channel.
So excited you finally decided to make Lil Bits on your channel
> Barges into pigeon house
>"That would be good with a salad"
> Refuses to elaborate further
> *fries it*
for the longest time, I thought culantro was pronounced "cool antro" (like a hard c).
You’re not wrong, lots of people say it like that.
Wikipedia says "koo-lantro". Better distinction with cilantro (see-lantro), imo.
Cool-antro is accurate following Spanish pronunciation rules, which is where the word originates.
@@iamethan2153 sure but we're speaking english not spanish
@@snorf525 American English typically pronounces Spanish loanwords as close as possible to the original Spanish pronunciation
That potato salad looks awesome. One trick way that I've adopted when making potato salad comes from (who else) Kenji, who dices them before boiling, lays them out hot on a sheet try right after boiling and draining, then sprinkles vinegar and sugar on them while still hot --- which apparently helps them absorb more flavor since theres more space inside the potato while the water evaporates and the potatoes cool.
Thanks as always for the awesome meal idea! I'm moving next week and excited to bust in the new kitchen and this looks right up my alley!
Finally a chicken recipe from ADAM that's what I've been waiting for. 😍😍
Thank you Adam I've just been sent back into islosation for ten days and I just got out of a two week isolation so your videos are gonna help thanks
That is the definition of pain
@@sodousdodous5108 and even better I just started my summer break and had plans to go fishing
Have you gotten vaccinated? You're exempt from quarantining if you've had it.
@@bigboineptune9567 no not yet but I'm out of quarantine and I'm feeling good but imma take a test in a minute
This video came out of the gate so fast, 30 seconds in we're already cooking pigeons.
I love that you’re using culantro. There’s a lot of it here in the Caribbean where I’m from. Culantro is added to almost every dish here lol
Adam never fails to cook amazing things
First time I hear someone say soo-lantro instead of koo-lantro. Great video😁👍
Wow, can't belive you chucked them all in at once, usually everything you fry is magically soggy after 2 minutes.
If its soggy you probably didn't drain the excess oil off the fried food enough. Use a wire rack, paper towels seem to promote soggy fried food imo lol this is assuming you were able to control the temperature of the frying oil while cooking and still getting soggy results
i did the 24 h dry brine on my first spatched chicken by accident because it rained on my grill day. best chikn ever
Fantastic Mr.Fox introduced me to the word Squab and I knew it was a kind of bird but I never thought it would be a pigeon.
Me: Hey Adam, what did you use to make this delicious stock?
Adam: PIGEON CENTRAL NERVOUS SYSTEM
Me: 🤮
Hey Adam, love your vids. How about a simple *deep breath* air fryer recept for students?
Table top convection oven
A lot of oven recipes work for air fryers as well. After all, they’re just table top convection ovens!;)
Thank you so much! This was amazing! I had this with your fries and it tasted like in a restaurant!
You’re the best Adam, taught me so much, I am a better cook because of you and I thank you for it :)
lol I can only imagine that if and when Adam finally meets a real bear he'll go into Gandalf mode! Well, probably after standing there still for a second and then trying to talk the bear down from eating or mauling him alive then Gandalf mode!
When you're so early you haven't finished watching the video and the title has a typo
It’s no typo culantro is a thing
Not going to lie, these past 2 pigeon videos are really making me want to try this. Bet it would be incredible grilled!
Congrats on 1.5 mil
Hey Adam, how about a video on ice cream sandwiches?
Adam's kids: Please father, no more!! We can't even look at brownies anymore, please don't take ice cream from us!!!
He actually DID!
After yesterday's video, I knew this was coming
Adam is one of those cooks who can make anything that seems gross actually tasty
Why is a pigeon gross compared to any other fowl?
I support this becoming a Pigeon Content Only channel
4:00 "Mustard goes great with potatoes. Ask the Germans."
Me, a German: "Wie bitte?"
Er hat nicht unrecht, Bratkartoffeln mit Senf sind schon etwas besonderes
kann gut sein aber verbreitet ist es nicht
"they dont sell half eggs, yet"
next video: the truth about half eggs
the video after that: half scrambled eggs and half toast
I think this is the one and only time a potato salad actually looked appetizing to me
As someone who also grew up watching the "Golden Age of Food Network", I really love your channel. There's something weirdly nostalgic in the content. The way you speak reminds me a little of Alton Brown. Anyways, I just subscribed. Keep up the great content!
Pigeon is totally different here in Scotland, nor sure about the rest of the uk but our poshest hotel serves a pigeon starter. (Squab, the brits call it *mine*)
Any chance for a cinnamon roll recipe?
Id love to see Adam do one, in the meantime this recipe has done wonders for me, neat presentation too ua-cam.com/video/wNiyp89pTi0/v-deo.html
As a German, I confirm that mustard goes great with potato.
Wow, I liked that acidity art in the corner. Less jarring than full screen, but still looks great and brings an accent
The culantro is pronounced “cool-aunt-roe”
"They don't sell half eggs"
Then fry things enough for a whole egg, Charlie
Woa delicious fried chicken hit different, taste so good when I eat with the Delta Parole music on blast the fried chicken is love fried chicken is life.
Pigeon, duck, goose ...
All these dark-meat birds taste fantastic.
Adam makes something unhealthy every time get gets a magic spoon sponsor lol
7:05 if you want it to stop cooking, just hold it under cold running water. Hope that helps :)
?????
?????
Adams voice is so musical.
I wish magic spoon shipped to Australia. I've been waiting for them to go further than mainland America since you were first sponsored by them.
Hey Adam, can you do a video on how you make your videos like how you film, production, video editing, etc.
Edit: Does Adam sounds different to you guys or is it just me?
He already did
just you imo
It's not just you I think he sounds different too
he uploaded one pretty recently
Especially during frying
Great, more pigeon. You are are going to make me a vegetarian yet, Adam.
The word "Mini Fried Chicken" implies the existence of a MEGA FRIED CHICKEN. So uhh.. Ostrich, maybe?
The breading method reminds me of karaage a bit. I work at a ramen shop (shoutout to Hoshi Ramen in Dayton Ohio) and we deep fry marinated dark meat dredged in about a 3:1 mix of corn starch and potato starch. Fantastic texture, and if you marinate the pieces first in a flavorful mixture you don't need the egg to adhere the starch coating
Bruh I remember when I ordered fried chicken and they gave me some skinny ass chicken wing it was smaller than that
they gave you pigeon bro
You know what they call that?
Chicken of the cave
@@ichimaru96 they gave me some cave chicken cheap bastards
@@sednabold859 I don’t get how they get high hygiene ratings tf
@@grandtheftak3666 it could be worse, you could have got some chicken of the railyard 😂
YOU FOOLS ALL YOUR COMMENTS ABOUT CULANTRO ARE ALL WRONG NOW THAT YOU HAVE WATCHED THE VIDEO
bruh you commented 15 secs ago XD
@@wetekin690 Cus I watch the video before commenting
:(
Love the video.
Does anybody else not like Magic Spoon?
Vegan potato salad. That's awesome!!!