Your hand gestures when you take a bit of the chicken fingers made me laugh. Then you said, ”wait a little longer than I did” only to immediately take another bite. 😂
Same here! Brilliant, though. I've added it to fried shrimp, of course. Adding Non sweetened to the fingers is a great idea. I can't wait to make these.
He's just using an Asian Coconut Shrimp/Chicken based recipe, you could replace the Coconut with Ginger (powder or flakes) and make Ginger Chicken Tenders that's also an Asian dish.
I buy the house brand unsweetened type at Walmart. Not expensive and has many other uses, like in granola bars, raspberry lamingtons, German choc cake frosting.
Just stumbled across a video of you on Sunshine Cuisine from YEARS ago. You haven't changed a bit, and brother, don't ever change. Made a lot of great meals watching you and had fun watching you and learning
Kind, funny, knowledgeable (but doesn't take himself too seriously), and most importantly: happy to share his knowledge. I love this man. Role model material.
Yes I agree! He is amazing! You can tell he loves what he does and that shines right through!!! What an incredible chef!!! - and a FANTASTIC teacher!!! MY GOODNESS I LOVE THIS CHANNEL!!! 👏👏👏👍👍
Some other channel posted a video of Chef Jean from over 30 years ago when he had a cooking show. Aside from the black hair he's barely changed at all. Same enthusiasm, love of cooking and that wonderful personality!
Cookbooks often have fabulous photography that just doesn't come through in electronic format. Oversized cookbooks with photos on glossy paper are wonderful to leaf through at leisure.
Whether Chef is cooking the most complex dish or somehting as simple as chicken fingers your joy for food and cooking comes through always. Love the channel. Keep going Chef!
Those look so tasty and so does that honey mustard dipping sauce! Looking at this just makes my mouth water! Yes, I know about those Florida thunderstorms…went through many of them when I lived there.
Bought chicken tenders and made your recipe (first time) for my football friends last Sunday. They forgot about the game and raved about the chicken tenders (fingers)! They disappeared in no time. Huge success...thanks chef! You're the best!
Chef JP... you never change, and I like that! I recently saw an old "Sunshine Cuisine" video... Same Ol' JP, and my favorite Chef. "Mo Butter! Thanks JP!
I love how every recipe you teach is doable by the average person, with ingredients we can find in any grocery store. It's skills with every person tools and ingredients, and if we want to add something, some personal regional or family ingredients, of course that totally works. Even the honey mustard, you could just buy honey mustard at the store if you're not up to this, or use whatever dipping sauce you prefer, homemade or not.
I've learned so much from Chef JP already... Just made my first Cottage Pie and it was a massive hit with the extended family. Best cooking channel on youtube hands down!
I stumbled across this channel just today I immediately subscribed I find this man informative talented entertaining and hilarious my only regret is that I didn't discover him earlier
Jean Pierre, I absolutely love your channel and your fantastic teaching style. It is second to none. Especially when you include comments such as "don't invite me round for dinner if you do that" But the most important thing for me are the detailed explanations, such as why you put potatoes in cold water then heat them up gradually. I've always wondered the reason for this. You explained why. Because otherwise the outside will be cooked before the inside. Thanks chef ! I've done it wrong for 30 years ! And there are hundreds of other things I've learnt from you to improve my cooking techniques. I think I would work for you for free !
My finger automatically clicks thumbs up as soon as a video of Chef Jean-Pierre appears. It's simply always worth it. The mix of a top French chef in a diverse and American environment is very exciting anyway.
There are thousands of Chefs posting to UA-cam but rarely do they explain the Why! Thank you Chef! Please keep explaining Why you pick certain flavors or techniques over others. As a learning home cook, I want to learn more about how flavors interact with each other
Chef you never cease to crack me up. Please stop burning your mouth. Thanks for another great recipe in the entertainment value. Appreciate the tip with the oil on the spoon for the honey to release easier. 👍
Definitely 2 million subscribers this year Chef. You and your great team deserve everything for this amazing contribution that has changed many lives, including my own. Thank you for everything ❤
My son loves my chicken tenders and he asked me why mine are better than frozen and I told him everything is better homemade but there are are tips in this episode I will definitely incorporate next time. Thank you Jean Pierre, you have taught me how to cook food, not just follow a recipe, love your channel!
I LOVE watching Chef Jean-pierre before sleep 🔥 thats the best part of the day. I saved a lot of recipies and im gonna make all of them Greetings from poland!
Speaking from experience; Chef is absolutely right about taking time/shaking off excess during the breading process. I've had a bowlful of 'gunky' breadcrumbs before... Next to useless, can't even plaster them on to the chicken.
I can't begin to explain how excited I am to make these! My son is level 3 autistic and it's near impossible to get him to eat anything besides chicken nuggets every day. It always breaks my heart a little because I want to introduce him to wonderful flavors and this recipe will be a way to compromise and let him experience something other than frozen chicken fingers! Thank you chef! You made my day!❤❤❤
Just a fantastic way to learn the ins and outs of cooking! I enjoy all his shows I watch about 10 in a weekend, so relaxing and funny! I have made so many of his dishes some many times to I get them right. Everyone loves my (his) Creme Caramel no bubbles smooth as silk and delicious!
A perfect prelude video to a Chicken Monday series, so well explained, easy to do recipe.This with a fresh endive salad, and the garden party can start.
If you want to bake, toast the panko with olive oil in a skillet first quite brown, surprisingly they don’t brown that much in the oven. Then do everything the same, but bake in a hot oven. You can cut down on all the oil that way, without frying, and they turn out very, very close to shallow fried. You can make chicken cutlets for crispy sandwiches or katsu slices over rice the same way.
I love this man.... such great content, funny, educational, and I wish I'd found him sooner. I have never been a good cook -It was always a chore... as a single mom for years and years, I made the most simple things because I hated cooking. (wish I had this recipe when my boys were young) Now - later in life, I'm falling in love with it, and with JP. This wonderful, humble, funny man has taught me so much, mostly to love/enjoy cooking. Both my now husband and I watch and make just about everything he's created. So much fun.
You are the man Chef!!! I cook in a restaurant all night,every night. Im such a foodie that when I come home I watch cooking videos. I love that there is always something new to try,something new to learn,and you are so good at what you do,the cooking,the entertainment,everything!!! Cant wait for your next video!!!
You're one in a million. Love watching you. My 2 year old granddaughter loves chicken tenders. She calls it chicken anna". I don't know where the "anna" comes from.
Super good recipe! Not to mention that Acacia honey 🍯 is also prodused in Romania 🇷🇴, the beautiful place where I was born. Thank you very much for the recipe! You are the best chef 👨🏼🍳 ! Kind regards, Mena 🇬🇧🇷🇴🤗👍❤️💁♀️
I just made these but I marinaded the chicken in some seasoned buttermilk and I seasoned the flour and used some Artisanal fried pork rinds sweet Planko and chili powder and cayenne powder, also I added a cup of crushed Special K flakes I put in a ziplock and rolled and crushed; they really turned out great!
Chef I love you to pieces and you always make me laugh when you sample the food and it is still hot! Your facial expressions are priceless and so are you and Jack. thank you and God Bless you both.
Oh boy I’m not a fan but haven’t made them, either lol. Only at restaurants twice. Bleah! You’ve made a convert. That sauce, too! Nummmy. So crispy. I could smell them cooking, I swear I could! 😃
God bless you, chef.....absolutely outstanding quality and perfect presentation EVERYTIME ,thank you for your passion for cooking and patience to share with us....God bless you and your loved ones, merci bien chèf 😊
The chef's face and motions when he tastes the food is priceless
🤣🤣🤣
Yeah 😂😂... that's part of his charming character!!
@@rexannam2646 "Golden Graphics" per Jack. (cayenne face & lightning bolts)
Yeah, we can wait. But, I don’t think Chef can wait.
I love my life!
Your hand gestures when you take a bit of the chicken fingers made me laugh. Then you said, ”wait a little longer than I did” only to immediately take another bite. 😂
50+ years into the business and Chef JP is still willing to teach us how to elevate easy and delicious foods! 😊
i think he enjoys it too much to consider it work.
still burning him self lol
Chef has got to be one of the most humble professionals. I have ever seen in my life. Especially in the restaurant industry, quite the anomaly.
@@clearmind3022 Word. And F Gordon Ramsey!
"I love my life!" It shows, Chef... that's why everyone loves you back. Don't change a thing. Cheers!
Finally the chicken tender video I’ve been waiting for!
Never in a million years would have thought to use a bit of shredded coconut in making chicken tenders! I must try this❤️
Same here! Brilliant, though. I've added it to fried shrimp, of course. Adding Non sweetened to the fingers is a great idea. I can't wait to make these.
He's just using an Asian Coconut Shrimp/Chicken based recipe, you could replace the Coconut with Ginger (powder or flakes) and make Ginger Chicken Tenders that's also an Asian dish.
I buy the house brand unsweetened type at Walmart. Not expensive and has many other uses, like in granola bars, raspberry lamingtons, German choc cake frosting.
I've always hated shredded coconut, but I'd be up for trying this 😊
Taste buds seared to perfection .
Lol
I just love this guy and his personality. He is also a great teacher. Thank you for teaching us the science of cooking.
Chef! Almost 2 million! Amazing!
Amazing but not surprising. This man is a treasure. Honest, not like those cooking shows that explains nothing.
Who else knew Chef was gonna burn his mouth. Every time!!
everyone say thank you chef !!
🙏🙏🙏❤️
@ChefJeanPierre Thank you Chef ❤️
Thank you Chef!!
Thank you
Thank you Chef
I’m going to bread flounder with that recipe, with tartar sauce.
I thought about that same thing, but with tilapia or catfish filets. Those I have on hand at the moment.
Nobody makes cooking as entertaining as Chef JP!
Amen!
🙏🙏🙏❤️
Just stumbled across a video of you on Sunshine Cuisine from YEARS ago. You haven't changed a bit, and brother, don't ever change. Made a lot of great meals watching you and had fun watching you and learning
🙏❤️
I can never not be entertained by this guy.
Kind, funny, knowledgeable (but doesn't take himself too seriously), and most importantly: happy to share his knowledge. I love this man. Role model material.
🙏❤️
Yes I agree! He is amazing! You can tell he loves what he does and that shines right through!!! What an incredible chef!!! - and a FANTASTIC teacher!!! MY GOODNESS I LOVE THIS CHANNEL!!! 👏👏👏👍👍
Some other channel posted a video of Chef Jean from over 30 years ago when he had a cooking show. Aside from the black hair he's barely changed at all. Same enthusiasm, love of cooking and that wonderful personality!
I swear I love this guy! He’s an awesome cook and such a sense of humor, a real gem!
I need a Chef Jean Pierre cookbook with all your YT recipes!! Physical books are superior to ebooks these days
I agree 100%!!!
He has mentioned in the past that he is working on one with help from a friend of his. Seems it's been in the works a while, though.
@@XBluDiamondX Don't worry, Jean Pierre will serve it up when it's cooked.👌
Cookbooks often have fabulous photography that just doesn't come through in electronic format. Oversized cookbooks with photos on glossy paper are wonderful to leaf through at leisure.
You’re old-fashioned just like I am. I always check the description and print his recipes out, that way I don’t have to get my phone dirty 😉
Chef Jean-Pierre, please don't ever change! Thank you for the entertaining video, and for choosing these simple recipes for simpletons like me! ✌
I love the use of oil on the measuring spoon for honey. I always learn something new Chef JP. Best. Oh yeah, I know the word, "Gunky."
My kids will thank you for this video.
Teach the Children how a thermometer is useful After cooking & B4 consuming. I feel bad for CJP's mouth (ouch).
you're lying. you know you're going to eat them all and give the kids a bowl of yogurt for dinner
@@jarrid45678 busted
@@jarrid45678 Could be so...😕
Your videos always make me smile so much while watching! Such a and love for cooking! Thank you Chef!
thank you for being larger then life character and not only making cooking approachable, but also making us smile and feel so welcome along the way.
Thank you Chef JP, now every time I cook I have to say “look at dis!” and “beautiful!”
This recipe was fantastic - for the entire family to enjoy - thanks Chef!
Whether Chef is cooking the most complex dish or somehting as simple as chicken fingers your joy for food and cooking comes through always. Love the channel. Keep going Chef!
Chef good job with the cost of everything today simple and comfort food is appreciated
Those look so tasty and so does that honey mustard dipping sauce! Looking at this just makes my mouth water! Yes, I know about those Florida thunderstorms…went through many of them when I lived there.
Bought chicken tenders and made your recipe (first time) for my football friends last Sunday. They forgot about the game and raved about the chicken tenders (fingers)! They disappeared in no time. Huge success...thanks chef! You're the best!
This is literally my favorite thing to eat: Chicken tenders with honey mustard.
i love this guy, so much positive energy
Chef JP... you never change, and I like that! I recently saw an old "Sunshine Cuisine" video... Same Ol' JP, and my favorite Chef. "Mo Butter! Thanks JP!
🙏❤️
I love how every recipe you teach is doable by the average person, with ingredients we can find in any grocery store. It's skills with every person tools and ingredients, and if we want to add something, some personal regional or family ingredients, of course that totally works.
Even the honey mustard, you could just buy honey mustard at the store if you're not up to this, or use whatever dipping sauce you prefer, homemade or not.
I've learned so much from Chef JP already... Just made my first Cottage Pie and it was a massive hit with the extended family. Best cooking channel on youtube hands down!
Nice. I learned several things I'm doing wrong when breading. Biggest thing. Patience.
I stumbled across this channel just today I immediately subscribed I find this man informative talented entertaining and hilarious my only regret is that I didn't discover him earlier
Welcome to the channel and Thanks for the sub! Never to late to learn a few new tricks in the kitchen. 👍❤️
Jean Pierre, I absolutely love your channel and your fantastic teaching style. It is second to none. Especially when you include comments such as "don't invite me round for dinner if you do that"
But the most important thing for me are the detailed explanations, such as why you put potatoes in cold water then heat them up gradually. I've always wondered the reason for this. You explained why. Because otherwise the outside will be cooked before the inside. Thanks chef ! I've done it wrong for 30 years !
And there are hundreds of other things I've learnt from you to improve my cooking techniques.
I think I would work for you for free !
I ❤️🔥🍯mustard sauce with crisp chicken chef! Spot On recipe love u🤍🤗
My finger automatically clicks thumbs up as soon as a video of Chef Jean-Pierre appears.
It's simply always worth it.
The mix of a top French chef in a diverse and American environment is very exciting anyway.
I still love my Mimi’s recipe, marinated them in buttermilk and diced chipoltes then breads and fries and it’s a sensation!
Chef JP you are world class!
I have been waiting all my life for this video.😊
My grandkids love tenders, thanks for the recipe. Florida thunderstorms for background music 😂.
There are thousands of Chefs posting to UA-cam but rarely do they explain the Why! Thank you Chef!
Please keep explaining Why you pick certain flavors or techniques over others.
As a learning home cook, I want to learn more about how flavors interact with each other
Check out “ThatDudeCanCook,” he also gives you plenty of the “why,” but nobody can beat Chef JP. If you like Chef JP, you’ll like his channel too!
Chef, you make me laugh when you eat hot food. Don’t burn yourself. Yes, I love your life your cooking.you are the best chef ever ❤
Thanks so much 🙏❤️
Chef you never cease to crack me up.
Please stop burning your mouth.
Thanks for another great recipe in the entertainment value.
Appreciate the tip with the oil on the spoon for the honey to release easier. 👍
Eating Lava again Chief! Your amazing! Blows me away.
Definitely 2 million subscribers this year Chef. You and your great team deserve everything for this amazing contribution that has changed many lives, including my own. Thank you for everything ❤
My son loves my chicken tenders and he asked me why mine are better than frozen and I told him everything is better homemade but there are are tips in this episode I will definitely incorporate next time. Thank you Jean Pierre, you have taught me how to cook food, not just follow a recipe, love your channel!
I LOVE watching Chef Jean-pierre before sleep 🔥 thats the best part of the day.
I saved a lot of recipies and im gonna make all of them
Greetings from poland!
I really enjoy watching you Chef! Thank you for sharing❤!
I think I will use this recipe for shrimp too.
Speaking from experience; Chef is absolutely right about taking time/shaking off excess during the breading process. I've had a bowlful of 'gunky' breadcrumbs before... Next to useless, can't even plaster them on to the chicken.
I can't begin to explain how excited I am to make these! My son is level 3 autistic and it's near impossible to get him to eat anything besides chicken nuggets every day. It always breaks my heart a little because I want to introduce him to wonderful flavors and this recipe will be a way to compromise and let him experience something other than frozen chicken fingers! Thank you chef! You made my day!❤❤❤
chciekn tendies r da bestest!
I hope your son loves them. ❤
I am working on creating a collection of chicken fingers, French, Italian, Cajun, Thai so you'll have more way to do them! 😊👍
@@ChefJeanPierre you are simply amazing! Thank you so much Chef!
Cajun mustered would be delicious
@Chef Jean-Pierre I love the addition of the coconut as well as the Honey Mustard sauce!
Just a fantastic way to learn the ins and outs of cooking! I enjoy all his shows I watch about 10 in a weekend, so relaxing and funny! I have made so many of his dishes some many times to I get them right. Everyone loves my (his) Creme Caramel no bubbles smooth as silk and delicious!
A perfect prelude video to a Chicken Monday series, so well explained, easy to do recipe.This with a fresh endive salad, and the garden party can start.
If you want to bake, toast the panko with olive oil in a skillet first quite brown, surprisingly they don’t brown that much in the oven. Then do everything the same, but bake in a hot oven. You can cut down on all the oil that way, without frying, and they turn out very, very close to shallow fried. You can make chicken cutlets for crispy sandwiches or katsu slices over rice the same way.
Excellent recipee. Would love to see how to make wild game such as doves, whole duck/geese, and quails the french way.
As always, you’re the best. Coconut sounds great and I will use Acave in place of honey. ❤
Long live, Chef Jean Pierre ♥️
Excellent video, thanks Chef!
I love chicken tenders
You're a funny bloke! Luv your cooking lessons
The quotes seem to work. Great video Chef!
I love this man.... such great content, funny, educational, and I wish I'd found him sooner. I have never been a good cook -It was always a chore... as a single mom for years and years, I made the most simple things because I hated cooking. (wish I had this recipe when my boys were young) Now - later in life, I'm falling in love with it, and with JP. This wonderful, humble, funny man has taught me so much, mostly to love/enjoy cooking. Both my now husband and I watch and make just about everything he's created. So much fun.
🙏❤️
You are the man Chef!!! I cook in a restaurant all night,every night. Im such a foodie that when I come home I watch cooking videos. I love that there is always something new to try,something new to learn,and you are so good at what you do,the cooking,the entertainment,everything!!! Cant wait for your next video!!!
Made these for the family. Came out great, Thanks!
It's very great that you have a good little bit of humor in your show. Your amazing and awesome cook.
I love thunderstorms!!! Food looks great too Chef Jean Pierre!!!
Bless this Chef🌹🌞💕
the most genuine/human chef on youtube 😂 I love it
Looks delicious I’m going to try cooking the chicken in the air fryer - thanks for recipe!
Chef cooking to the rolling thunder. I love chicken tenders with honey mustard or ranch dressing.
Another home run. Can't wait to try it.
I make your turkey gravy every year..its a great favorite of my family..this chicken recipe will also become a family favorite
You're one in a million. Love watching you. My 2 year old granddaughter loves chicken tenders. She calls it chicken anna". I don't know where the "anna" comes from.
Looks very tasty indeed, a very deluxe snack or a nice piece of meat for a dinner.
Thank you, Chef.
Super good recipe!
Not to mention that Acacia honey 🍯 is also prodused in Romania 🇷🇴, the beautiful place where I was born. Thank you very much for the recipe! You are the best chef 👨🏼🍳 ! Kind regards, Mena 🇬🇧🇷🇴🤗👍❤️💁♀️
I buy frozen, uncooked, coconut breaded chicken tenders, this looks like an amazing substitution ❤
I just made these but I marinaded the chicken in some seasoned buttermilk and I seasoned the flour and used some Artisanal fried pork rinds sweet Planko and chili powder and cayenne powder, also I added a cup of crushed Special K flakes I put in a ziplock and rolled and crushed; they really turned out great!
Chef double- and triple-dipping in the sauce is giving a chef's kiss directly into Jack's mouth.
And as Chef JP is French, it's a French kiss.
He will give Jack his own bowl.
Love your videos. Congrats on getting close to 2 million !!!Yea !!
Just listening the candid ways of Chef Pierre enough to make my day..!❤😊
"if you have it. Don't worry about it!". Taking the mystery out of cooking for people. I love it.
love you Chef, never change!
That looks so good I am going to make these for sure.
😮I don't like it when I burn my mouth but in this example it would be worth it. ❤.
Chef I love you to pieces and you always make me laugh when you sample the food and it is still hot! Your facial expressions are priceless and so are you and Jack. thank you and God Bless you both.
Thank you Chef. God bless you
Oh boy I’m not a fan but haven’t made them, either lol. Only at restaurants twice. Bleah!
You’ve made a convert. That sauce, too! Nummmy. So crispy. I could smell them cooking, I swear I could!
😃
Another great inspiring recipe from Chef Jean-Pierre.
Thank you v much.
OMG what a wonderful man! Thank you for sharing and for being YOU.
God bless you, chef.....absolutely outstanding quality and perfect presentation EVERYTIME ,thank you for your passion for cooking and patience to share with us....God bless you and your loved ones, merci bien chèf 😊
I ❤❤❤❤. Thanks,Chef! I’m hungry for chicken tenders now, and that sauce looks fantastic! I’m making that for sure. Harissa is always in my fridge
You always make my day! Thank you so much for all of your wonderful instruction and entertainment.