Best thing about all these fried chicken recipes is that they're all just inspiration to create your own. It's so easy to experiment and come up with your perfect recipe.
i love chef john's narrative style- he give us a little descriptive or informative preposition, and then the instruction. it flows like a slam poem, but it ends with food. yes.
How you suffer for your art, Chef John. I really appreciate how difficult it must be to eat all those super gorgeous crispy fried chicken pieces along with the amazing sauces......there should be an Oscar for Internet Chefs coz, if there was, I imagine you'd have to get a carpenter to make for you a display cabinet with spotlights for your many awards :-)
Tgankyou Chef John for all of your recipes over many years I have watched. Best wishes to Michelle and yourself for the long weekend ! Bryan from Canada
I've long said that fried chicken has the capability to bring the world together. Everyone loves it! Even vegans and vegetarians love it and have their plant based versions of it. Every culture across the globe has their own little spin on it. I wish we could do a yearly international fried chicken week, where all cultures could exchange recipes and celebrate together. 💛
First time that I have liked (LOVED) every single recipe in a compilation. Thank you Chef John, not only for the recipes, but giving us detailed instructions as well.
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
I was just going through this bag of chips like a kid goes past a graveyard at night. I don't think these chips can get any better, but I appreciate the thought.
To get the perfect depth of field for focus, remember this. Focus is ALWAYS 1/3 in front and 2/3's back of the point that you manually focus on. For autofocus, if you can, set the point of focus to be that too.
Love you so very much chef John. Happy birthday month, July birthdays are the best! Hope my dad and I can try this next week for our birthday weeks ❤️🔥
Chef, speaking of chicken here's a questionthat has bothered me for a while: What constitutes a chicken wing? I ask because a wing physically consists of three segments, the drumette, the flat and the tip. The tip normally being discarded. A certain fried chicken fast food place sells hot wings as 'each' and charges as each - whereas what they deliver is EITHER a drumette OR a flat but not both joined as a single piece. But, at the same place, if you order ordinary fried chicken by the piece then if the order happens to include a 'wing' that will be the whole wing [less the tip] consisting of both the drumette and the flat still joined together. So, I guess the question is are the 'hot wings' as sold, for say 'Two for $3' [= $1.50 each] a rip-off versus the wings sold as regular fried chicken 'pieces' at $1.50 each.
Yeah, There's places I clarify if they mean pieces or wings. If I find a place that still sells them double jointed they have my business. Other than that I just ask for the portion to be generous. What really boils my piece is when they give me just flat and tip.
The real question to ask is why are "Chicken wings" of any sort twice the price of thighs, drums and breast? It makes no sense. I love wings, but $16 for 10 wings is ridiculous. (You hear me Pluckers? You lost my business of 12 years.)
I discovered your videos a few weeks ago and I’m hooked! No need for me to look up recipes from any other site ,you prepare the same foods that I love! Your sense of humor is the best. But I can’t get on your website. Not sure why. I’ll keep trying unless it’s changed,please send info if it has!
I like how they switch between older and newer videos. Us good Food Wishers can tell. What makes me sad is that the @CorporateOverlords stopped putting the dates of the videos when they do these compilations.
What kind of "lard" do you use? And what kind of healthy oil do you use to fry it in? Tallow? We know vegetable oil, like soybean oil or canola oil, is very very unhealthy. Thanks!
I like to use the lard from my local Mexican store, (which I learned is called "manteca"), because it doesn't contain partially hydrogenated oils to make it firm. It's sold in tubs, and not refrigerated. It's much healthier! The partially hydrogenated stuff is carcinogenic. I trust natural lard. My grandmother used it all the time. Bacon fat, too, from a pan she kept out on the stove for days and not even refrigerated! (My Dad loved to dip crusty bread in bacon fat and nibble it when she wasn't looking!)
So, for anyone else who watches these videos with subtitles, at 34:20 the subtitle says "as well as some urine". Obviously, Chef John would never ask you to put urine in your food. He is saying "Mirin". Just clarifying for anyone who is hearing impaired and saw the same thing I did.
Why do you fry the Korean fried chicken two times for 4 minutes? How is it different than frying it 1 time for 8 minutes? Wouldn't the inside cool down? Is it for a crispier result?
it makes it crispier yes. the first time you fry it there is still a lot of steam in the meat which can come up and make the outside soggy, so when you then fry it again it gets rid of the steam and makes it stay crispy for longer
When I was a kid, my teacher asked what my favorite animal was, and I said, "Fried chicken." She said I wasn't funny, but she couldn't have been right, because everyone else laughed. My parents told me to always tell the truth. I did. Fried chicken is my favorite animal. I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much. I do, too. Especially chicken, pork and beef. Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed, too. Then he told me not to do it again. The next day in class, my teacher asked me what my favorite live animal was. I told her it was chicken. She asked me why, so I told her it was because you could make them into fried chicken. She sent me back to the principal's office. He laughed, and told me not to do it again. I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am. Today, my teacher asked me to tell her what famous person I admired most. I told her, "Colonel Sanders." Guess where I am now ...
F ya! I can't wait to watch this later. Fried chicken is like the one thing I'm not a master at lol. Ok there's a few more things but thanks, I NEED to learn fried chicken. 🤙
Love these recipes. Marinating the meat nook-n-cranny side down in the Japanese one makes me think of crosshatching the flat/smooth side or maybe even both sides before cutting into chunks?
I drop naked thighs with skin in the air fryer with a spray coconut oil and just spices. Turns out great! Skin side up. I prefer spice und ther skin and over. However, I have yet to see anything breaded in the air fryer taste even remotely close to deep fried breaded.
When you break up the chicken, if you are smart, then you take a strawberry sized piece of breast attached to the wing. Does not affect the breast, but vastly improves the wing portion.
The Nashville Hot really should be served with dill pickles. Hattie b's and Princes would likely call that mild we need to get you some "Shut the Cluck Up!!!" so you can try some HOT chicken.
I, too am a man of Buttermilk Culture’ Chef John you should try Slap Yah Mama’s Seasoning and or try their Slap Yah Mama’s Lousiana Hot Pepper Sauce. It’s amazing wayyyyyyy better than tobasco
Watched 1st recipe, a tip if I may Chef John, put that double dipped chicken on the rack under your vent hood... ventilation is better and will give a more consistent crispy on the entire piece... oh, vent on of course ; ) Best
I’m sure this is mentioned in the blog post but make sure if you’re gonna brush over the marinade on your cooked chicken that previously had raw chicken in it, you heat that sauce to boiling point! Otherwise you’re gonna cross contaminate
Never clicked on a video as fast as this can’t wait to try these recipes
Same here!
Best thing about all these fried chicken recipes is that they're all just inspiration to create your own. It's so easy to experiment and come up with your perfect recipe.
i love chef john's narrative style- he give us a little descriptive or informative preposition, and then the instruction. it flows like a slam poem, but it ends with food. yes.
How you suffer for your art, Chef John. I really appreciate how difficult it must be to eat all those super gorgeous crispy fried chicken pieces along with the amazing sauces......there should be an Oscar for Internet Chefs coz, if there was, I imagine you'd have to get a carpenter to make for you a display cabinet with spotlights for your many awards :-)
ikr : )
I love that he said Louisiana hot sauce is the best. I'm obsessed with the stuff. I've tried the rest but always come back to the best
Crystal?
@@mokgable I believe that's what he meant, at least it looked like it poured in!
Popeyes has those actually “Louisiana” branded hot sauce so it might be those as well. It’s basically crystals tho.
I agree. I stock up on the habanero stuff because the regular isn't hot enough for me anymore :(
@@faithsrvtrip8768 imo if you can add hab to something it makes it taste better, unless you dislike fruit flavors :D
You sure hit my favorites. 🍗🐓🍗
Keep making the videos… I have loved your recipes for years…
The fork never lies… 😃
It’s a good day when Chef John uploads
Wet hand dry hand...such simple advice that I should've thought of but didn't 🤔. Great tip! Thanks so much
Hi! What a beautiful picture you got there just decided to stop by and say hi! I hope I get a thank you 😊
@@jacksonpeterson6899 the godawful THIRST of your post left me dehydrated to the point of a headache.
Havent been on this channel in a minute!! Always happy here🤗🤗
I'm definitely going to try these recipes!! Thank you great video looking forward to the next episode 😁😁
Tgankyou Chef John for all of your recipes over many years I have watched. Best wishes to Michelle and yourself for the long weekend ! Bryan from Canada
I'd listen to you even if you read the phone book. Your voice is like a song and your recipes are top notch. Thank you
Looks delicious,Thanks for sharing this delicious
Buttermilk Fried chicken looks good 🙏
I'm so shocked that he dropped a video at this time, but I'm here for it. 🥰😁
He didn't, his overlords did. Read in description.
I Really Really enjoy your video’s Chef John!! 😁😋
Also love the proper breakdown of a chicken
1000x thanks, Chef. Greetings from Munich. 👏👍🏻👍🏻👍🏻🤠
Thanks again, chef! Been loving your content for years. I'm definitely gonna try the Japanese one.
Love your recipies.
I've long said that fried chicken has the capability to bring the world together. Everyone loves it! Even vegans and vegetarians love it and have their plant based versions of it. Every culture across the globe has their own little spin on it. I wish we could do a yearly international fried chicken week, where all cultures could exchange recipes and celebrate together. 💛
World Peace through Fried Chicken 🌍✌🏻♥️
we all hold an ancient grudge against dinosaurs and their ilk i guess lol
No one tell the chickens 😂
I found your channel thanks to the buttermilk friend chicken video and to this day i still follow it, amazing and simple recipe.
First time that I have liked (LOVED) every single recipe in a compilation.
Thank you Chef John, not only for the recipes, but giving us detailed instructions as well.
good day! WHAT A CHARM! THANK YOU FOR THE ORIGINAL IDEA. IT LOOKS VERY APPETIZING! GLAD TO SEE YOU ON THE CHANNEL. have a nice day!!! 😊 👍 🌹 🌹 🌹
Wow great 😊💕👍....
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
Get a life
Aww this is cute, wish you all the best too!
I was just going through this bag of chips like a kid goes past a graveyard at night.
I don't think these chips can get any better, but I appreciate the thought.
To get the perfect depth of field for focus, remember this. Focus is ALWAYS 1/3 in front and 2/3's back of the point that you manually focus on. For autofocus, if you can, set the point of focus to be that too.
Look very delicious 😘😋 I love fried chicken
Love you so very much chef John. Happy birthday month, July birthdays are the best! Hope my dad and I can try this next week for our birthday weeks ❤️🔥
Chef, speaking of chicken here's a questionthat has bothered me for a while: What constitutes a chicken wing? I ask because a wing physically consists of three segments, the drumette, the flat and the tip. The tip normally being discarded. A certain fried chicken fast food place sells hot wings as 'each' and charges as each - whereas what they deliver is EITHER a drumette OR a flat but not both joined as a single piece. But, at the same place, if you order ordinary fried chicken by the piece then if the order happens to include a 'wing' that will be the whole wing [less the tip] consisting of both the drumette and the flat still joined together. So, I guess the question is are the 'hot wings' as sold, for say 'Two for $3' [= $1.50 each] a rip-off versus the wings sold as regular fried chicken 'pieces' at $1.50 each.
You should probably just do your own.
psyco stuff
Yeah, There's places I clarify if they mean pieces or wings. If I find a place that still sells them double jointed they have my business. Other than that I just ask for the portion to be generous. What really boils my piece is when they give me just flat and tip.
The real question to ask is why are "Chicken wings" of any sort twice the price of thighs, drums and breast? It makes no sense. I love wings, but $16 for 10 wings is ridiculous. (You hear me Pluckers? You lost my business of 12 years.)
All recipes looks delicious, thanks for sharing them all
the food Gods Do hate a coward! I love it!!
Hi John, we truly enjoy your videos. Great recipes, friendly preparation complemented by subtle humor : )
Thank you!
I discovered your videos a few weeks ago and I’m hooked! No need for me to look up recipes from any other site ,you prepare the same foods that I love! Your sense of humor is the best.
But I can’t get on your website. Not sure why. I’ll keep trying unless it’s changed,please send info if it has!
Of course this goes up after I’ve already made some fairly rustic popcorn chicken for myself, this evening. Still, lots to learn to do it right. 😄
Wing tips are delicious 😋. Crispy skin 😋
Fried chicken heaven! This might be a good topic for the podcast!
Finally... the good stuff
All yes, love me some chicken
I can’t wait to make this!!!
Loved these. I plan on making. Every one. Love fried chicken! Thanks chef
Sooooo great to seeeeeee your post!!!!!❤️✨🎉🎉🎉
I like how they switch between older and newer videos. Us good Food Wishers can tell. What makes me sad is that the @CorporateOverlords stopped putting the dates of the videos when they do these compilations.
Wondering if that cider batter would work on fish?!?😋
What kind of "lard" do you use? And what kind of healthy oil do you use to fry it in? Tallow? We know vegetable oil, like soybean oil or canola oil, is very very unhealthy. Thanks!
Traditionally, lard is the melted down pork fat. Melted down beef fat produces Tallow, which is what candles are made from.
I like to use the lard from my local Mexican store, (which I learned is called "manteca"), because it doesn't contain partially hydrogenated oils to make it firm. It's sold in tubs, and not refrigerated. It's much healthier! The partially hydrogenated stuff is carcinogenic. I trust natural lard. My grandmother used it all the time. Bacon fat, too, from a pan she kept out on the stove for days and not even refrigerated! (My Dad loved to dip crusty bread in bacon fat and nibble it when she wasn't looking!)
where did you get that adorable freakishly small deep fryer?
Butter *AND* lard sheesh I can only eat this once...for the rest of my life... definitely trying this recipe...YOLO!
What about a double flour dip, but then a third layer with seasoned panko??
These recipes look delicious, Chef John.
Makes me hungry🤤
I remember watching all of these when they first aired. :D
Thanks Chef! Happy 4th!
So, for anyone else who watches these videos with subtitles, at 34:20 the subtitle says "as well as some urine". Obviously, Chef John would never ask you to put urine in your food. He is saying "Mirin". Just clarifying for anyone who is hearing impaired and saw the same thing I did.
That explains why my kids made those faces! They said it had a certain Wang to it.
I love Chef John!
My FAVORITE type of fried chicken.
Oh heck yeah a compilation
Lard.. A massively underrated ingredient. ( makes the BEST baked potato, just brush)
So many helpful ideas
Where's the link for cutting up a chicken? Thanks!! (Nevermind: it shows up in the second recipe, buttermilk fried chicken).
Boy, why ain’t you cooking those chicken backs???? They are delicious fried!
Hi Chef John!!! I'll take all 9 fried chicken styles please. 😁
I love how they're all the GOAT :D for me Japanese and Korean at the GOAT. KFC is the... WOAT
Why do you fry the Korean fried chicken two times for 4 minutes? How is it different than frying it 1 time for 8 minutes? Wouldn't the inside cool down? Is it for a crispier result?
it makes it crispier yes. the first time you fry it there is still a lot of steam in the meat which can come up and make the outside soggy, so when you then fry it again it gets rid of the steam and makes it stay crispy for longer
When I was a kid, my teacher asked what my favorite animal was, and I said, "Fried chicken."
She said I wasn't funny, but she couldn't have been right, because everyone else laughed. My parents told me to always tell the truth. I did. Fried chicken is my favorite animal. I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much. I do, too. Especially chicken, pork and beef.
Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed, too. Then he told me not to do it again.
The next day in class, my teacher asked me what my favorite live animal was. I told her it was chicken. She asked me why, so I told her it was because you could make them into fried chicken. She sent me back to the principal's office. He laughed, and told me not to do it again.
I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am. Today, my teacher asked me to tell her what famous person I admired most.
I told her, "Colonel Sanders."
Guess where I am now ...
I loved loved loved this. Good for you on telling the truth. I would have done it the same way 😊
At KFC …
F ya! I can't wait to watch this later. Fried chicken is like the one thing I'm not a master at lol. Ok there's a few more things but thanks, I NEED to learn fried chicken. 🤙
Frank’s red hot is my go to
You can't go wrong with fried chicken! I think the Nashville hot chicken was my favorite.
KFC sounds great!
Oh yummmmm
I have to try this.
What's the purpose of that awful slice of bread? Couldn't you use a napkin?
You need more pickles.
😝👍💋💞
Love this
Crystal Hot Sauce is my favorite
Love these recipes. Marinating the meat nook-n-cranny side down in the Japanese one makes me think of crosshatching the flat/smooth side or maybe even both sides before cutting into chunks?
Why an egg in the marinade?
If fork don't lie, how do the stomach deal with food hard as "concrete" ?
What do you mean by preferring "The Thine" as opposed to kosher salt? Clueless in California....
I think he said the "brine"
he said fine, as in fine ground salt aka table salt
I loved the video
Can you use an air fryer you think ?
I drop naked thighs with skin in the air fryer with a spray coconut oil and just spices. Turns out great! Skin side up. I prefer spice und ther skin and over. However, I have yet to see anything breaded in the air fryer taste even remotely close to deep fried breaded.
Does anyone else add food wishes at the end of every recipe they’re looking for because they want chef Johns opinion first?
When you break up the chicken, if you are smart, then you take a strawberry sized piece of breast attached to the wing. Does not affect the breast, but vastly improves the wing portion.
I switched to a softer wood too after 45 :)))))
Süper 💯💯💯💯💯💯....
The Nashville Hot really should be served with dill pickles. Hattie b's and Princes would likely call that mild we need to get you some "Shut the Cluck Up!!!" so you can try some HOT chicken.
Yummy 😋
❤️
WHITE PEPPER!
"Our chicken's been fingered"
Oh my!!! 🤣🤣
This sounds really good but I know I will be in the bathroom the next day with some burning.
To wash or not to wash chicken before cooking chef?
No. Fing. Way.
9 fried chicken versions? 🍗 Oh hell yea.
I’m doing the first one tonight!
Hat Yai? Thailand.
😊❤
My friends jut got more chicken than they can use (for free) and gave me a bunch. Perfect timing!
I, too am a man of Buttermilk Culture’
Chef John you should try Slap Yah Mama’s Seasoning and or try their Slap Yah Mama’s Lousiana Hot Pepper Sauce. It’s amazing wayyyyyyy better than tobasco
I like the original recipe posted for chicken parmesian ,that was there a few years ago..could you please post that one
It technically does NOT qualify as bread (8:36)
I remember making the Korean fried chicken many many times during the pandemic in 2020
Watched 1st recipe, a tip if I may Chef John, put that double dipped chicken on the rack under your vent hood... ventilation is better and will give a more consistent crispy on the entire piece... oh, vent on of course ; ) Best
Chef John: you had me at "hot"
Chef John frying chicken for 1 hour [ASMR] beats to study to
I’m sure this is mentioned in the blog post but make sure if you’re gonna brush over the marinade on your cooked chicken that previously had raw chicken in it, you heat that sauce to boiling point! Otherwise you’re gonna cross contaminate