The Perfect Fried Chicken Sandwich | Lex Weibel | NYT Cooking
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- Опубліковано 10 лют 2025
- Get the recipe: nyti.ms/36C5i10
Alexa Weibel is in the studio kitchen showing us how to make her popular Pickle-Brined Fried Chicken Sandwich. In her low-fuss recipe, pickles are used two ways: Dill pickle brine seasons and moistens the chicken, while chopped pickles add zip to the coleslaw. It’s rich and satisfying, and it pairs nicely with your favorite hot sauce and a pile of napkins.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
great see this lady not shy away from seasoning and spicy elements
I use the pickle juice brine all the time and I hate pickles or anything vinegar based. You absolutely must try making your chicken this way! On a side note for those who aren't pickle connoisseurs, I make a garlic lime mayo with a bit of hot sauce and if you make it one day ahead it is even better: Juice/zest of one lime; approx 1/2 cup of mayo, one large clove of garlic minced, salt/pepper, and optionally some hot sauce. Some times I will use the garlic-lime mayo mixed with the coleslaw. Make 8 to 10 chicken thighs or breasts and wrap up and freeze extra to have at a later date.
I've made a homemade lemon aioli to go with stuffed artichokes and it was incredible but I made the mayo from scratch ... just eggs, yolks and oil and mixing . Will change your life and you'll never want store mayo again.. I say this because your recipe sounds delicious and I bet it would be heavenly too, if you try it 1 day with scratch made mayo. Give it a go once 😊 I'm going to try your recipe with it, so thank you for sharing 🥰🤤
@@Hbomb411 Fully agree with your post but I want to add that when you include garlic and lime it really isn't worth the effort of making homemade mayo (not that it wouldn't be better, but just not worth the work). Turkey with homemade mayo on multigrain bread with romaine - outstanding, and worth the time to make it from scratch.
@@GregCurtin45 ahh ok, well duly noted 😊.. and now I really want a turkey sandwich on multi-grain bread with romaine lettuce with homemade mayo cuz it sounds so simplistically delicious 🤤
@@Hbomb411 A couple of sando recipes for ya that are great for summer:
#1 N.C. chicken salad -- shredded chicken, mayo, grn onions, red pepper, toasted pecan pieces, & halved seedless grapes.
#2 Boneless/Skinless Chick TH or BRST, K-Pauls Blackened RedFish Seasoning (make ur own via online), thinly sliced green apple, and coleslaw, & mayo'd bread/bun. Enjoy :)
@@GregCurtin45 oh my heavens!! I'm not just being nice when I say those sounds insanely delicious 😍🤤😂 Thank you so much that's really sweet of you..I'm definitely trying these out!!! And I'm probably not gonna wait until summer lol😊❤️
This was enjoyable. Loved the fresh notes on the music spots, also.
This recipe is insane! The best fried chicken sandwich ever!
I can't stand generic deli counter or supermarket tub coleslaw. My key ingredients for the dressing are a tiny touch of horseradish, diced dill pickles (or cornichons if you're feeling fancy), and whole grain mustard. My big thing is that the dressing should not be too vinegary but needs a few additions to keep it from tasting of mostly mayo.
Hooo
She uses the funniest words. Pickle coins, vacillate, shatters 😅
This recipe was AMAZING
Yesss so many pickle elements
LOL i swear in the beginning lex said "i'm a singer/songwriter for nyt cooking" i was like umm ok work?
I’ve tried the pickle method and tbh didn’t care much of the taste, but willing to try again using this recipe 🥰
We love Lex!!!!! Queen!!!!!!
Absolutely yummy and delicious😋.
Excellent👌
Fantastic and wonderful video
Many many thanks for sharing
🤤🍗🥪 This recipe looks so great! Def making it ASAP! 🤤🍗🥪
Okay now let's try a SUPER Crispy FISH Sand!
I'm making this right now ...
I’ve had problems with chicken breasts… so I’m guessing the brine will soften the chicken which helps the cooking??? Idk but we will be trying it when the opportunity arrives
She used chicken thighs.
The pickle mayo is such a good idea! Also the red onion sounds so tasty. Great video!
What do you do with all that Canola Oil when you're done cooking?
You could strain and reuse (for frying only) or find a way to dispose or recycle it.
Nice Video! Do you know Royi Smart Pan, this is really cool product for cooking.
Hi all, does anyone know the song used in this video?
St Tropez - Augustus Collins
1:38 Did she say "vacillate toward"? That's such a wrong AND pretentious use of that word...
Well. That's a thing of beauty.
She speaks just like Merle o’neal
Not sure what the purpose of dipping in buttermilk is in this recipe (unless double-dipping: buttermilk, flour, buttermilk, flour), as the thighs are pulled directly out of the brine before dipping in buttermilk, almost all of the buttermilk will will surely run off. I wonder if Alexa has tried this recipe without using buttermilk.
She seemed to say that it's part of the seasoning process
You guys can still buy oil in the US? No chance over here (german supermarkets for the last couple of months)....
WHERE IS THE SEASONING?
"vacillate" 👏
should have said gravitate
@@SusanSlattery exactly right
Great recipe and super informative. But sorry... wish chefs would tie their hair back! And maybe wear and apron or sleeves whilst frying.
No Clair no show
Alison Roman 2.0
except Alison hates sandwiches lol
@@nicholo1 Alison literally made a Fried Chicken Sandwich episode of her "Home Movies" series on her UA-cam channel. And she also used pickle brine.
@@MuZiKiNmYMiNd Uhh... In which she said "I dont make sandwiches" and repeatedly says how she only and begrudgingly is doing it as a birthday favor... smh lol
That’s not what vacillate means
Senior editor = i don't need to be serious about this video.
She did NOT clean her chicken :(
Glad someone else noticed
It’s like she was talking down to home cooks at certain points. Or maybe it’s the way she was stating things but yea 😕
What is it with white women not cleaning meat?
It is like she never cooked in her life. An is a food writer? NYT, you can do better!
An your video quality is not even that good, this video made me a bit dizzy. I never get dizzy from quick video movements.
The video quality does not even match the ambiance of what the New York Times is about.
The New York Times is sophisticated, represent that. Sohla is a good representation of NYT Cooking.
Nothing in this video was WOW. You want The "WOW" factor!???? Let #KenjiLopez make some videos with NYT Cooking!