How to Make the Crispiest, Juiciest Chicken with Mandy Lee | At Home With Us
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- Опубліковано 20 сер 2024
- Mandy Lee (founder of the blog Lady & Pups) is showing us to make a perfectly crispy and juicy chicken. Armed only with kitchen shears and a nonstick skillet, she will show you easily de-joint and de-scaffold a bird so that it can achieve an unequivocally crispy and slow-cooked succulent and unbelievably juicy meat (even the breasts!) on the other. You may never want to roast another bird again. GET THE RECIPE ►► f52.co/37Vk4yl
And check out Mandy's blog ►► www.ladyandpups...
INGREDIENTS
One 3 pound chicken
2 teaspoons fine sea salt
1 teaspoon ground white pepper
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"30 minutes in and I'm ready to flip the bird..." Sounds like the start of my average day at work
😅🤣😂
This recipe look so good thank you
You won the internet today....🤣🤣🤣
@@37Raffaella 😏
😂😂😂😂😂😂
She is so intense, in a refreshing way, like someone you can trust to do things right.
Imagining my family's faces as they watch me literally break every joint in a chicken carcass before dinner.
Maintain direct eye contact to assert dominance.
Lol I'd love to see that video!!💯💯💯👍👍👍🤗🤗🤗💗💗💗
Okay.... Everybody OUT the kitchen while I autopsy the fowl!!!
It's. Boneless chicken. Many thinks that's the civilized way to eat chicken unlike Colonel Sanders . She was been specific because there are many out there who do not even know how to crack an egg into a cup, let alone cook it.
More videos from Mandy! She mentions ever little step so I feel confident in getting it right the first try. Love her confidence and all the new things I learned.
Fork don't lie.
Omg it's chef John
Hi 👋 chef john
Hey u took my comment lol
Hi chef!! I love you!!
@@ItsMikeArre I'm pretty sure he has the rights to it.
I just made this for my family and it was so good we picked the bird clean and were gnawing on the bones like wild beasts. Since the chicken is rich and fatty, it went well with a simple slaw of apples and shallots spiked with fruit vinegar. This will be my new go-to for small get-togethers (when we're not dying of plague). Next time I think I might season the flesh side of the chicken with five spice and serve the meat Peking duck style with pancakes, scallions, cilantro, and hoisin sauce. Actually, I wonder how this technique would work with duck...
Peking style chicken sounds amazing
Oh that sounds perfect!! Once I get my surgical skills down I’m will try my hand .. love me some fried chicken her way🥰
These ideas sound great
I just added five spice seasoning on mines and its sooooo flavourful
What time should be over to your house to eat ? Sounds great !
"Because moisture is the enemy of crispiness. We all know that." Priceless.
Yes mam. I absolutely promise to get a non stick skillet so help me god. I don’t want you come looking for me 😳
At first, I thought you were just gonna spatchcock it.
Then it got morbid.
Then it got delicious.
This is magical
Morbid is exactly what I was thinking
😂😂😂
I like it, people are usually divorced from the idea that they are eating a living creature, when you prepare your food like this, and you get to know the anatomy, it makes it harder to ignore this reality.
I am currently doing this recipe, and it makes you better understand, this is the ribcage i am breaking, this is the pelvis I am snipping which connects to the thigh and leg, much in the same way ours do.
I am letting mine dry overnight, just did the prep work. I bet it will be delicious :D
Morticioners need to eat, too.
This was my legit chain of emotions.
This was the most wackadoodle thing I've ever seen done to a chicken and it was BRILLIANT. Also, I want her to yell at me while I cook and turn me into HALF the chef she is. Loved this video.
Today I attacked some chicken thighs from the freezer with the principles described in this video. Wow!!! I am never going to approach roast or grilled chicken in the same way ever again. Thank you, Mandy! I am a chicken-in-the-pan convert and have convinced a super satisfied husband and child that this is indeed the true way.
Have your book on order. The tipping point was the list of recommended basic ingredients as they are mostly what I use already, I feel certain you’re the guide I’ve been waiting for to bring up my cooking to the next level. THIS will be how I make the bird destined for our Christmas Dinner here in London.
This is just amazing... second time I bought an already spatchcocked chicken but still spent twenty minutes spreading it out further and cutting out every bone. Just astounding. Bravo! Best chicken ever
You changed our LIVES. Made this tonight and we are never cooking a chicken another way, ever. Thank you!!!!!
"super concentrated, chickeniness" - i'm sold. i'm going to try this - thank you for the video
SuperConcentratedChickenynessExpialidocious
@@LiLDiddee 😂😂😂
Sounds like a bag of potato chips.
Me too gotta try this
@@lisaharms9387 OK I'm set, I ordered a new 30cm [NON STICK!!!!!] pan which arrived this week and I'm getting a chicken later. Have you tried it yet?
She definitely seems to have her heart into her work and I do believe I'll make this one.
And it would be a proud and humbling moment to have Chef John to view your video and leave a positive comment. Job well done, Mandy!
I gotta make this... love her directions, I can still hear her saying " non stick" in my brain
I am doing this with just chicken thighs--cleaned them all up, salted, white peppered, and sitting in my fridge to be made for lunch :) Making a couple extra for my dressing on Christmas day too!
Edited to say that they were a hit! Super crispy without being hard.
😂😂😂🤙
Clean it first!!!!!!!
I'm at 5:38 and it looks like a chicken autopsy
I feel like she yelled at me the whole time and frankly I still want to see more of her
i want her to yell at me. unff
That's exactly what I was gonna say lol, she's got 100% tough-love Asian auntie vibes
She's so angry.
I loved the intensity haha - my brain was like: "Yes Chef- THANK you CHEF" 😬
😂😂Ikr... That non-stick pan conversation still scares me...lol
Looks delicious. My mom would actually remove all the bones. Haven't seen this in years. She was a butcher, mad knife skills. She'd do this to Cornish hens as well. Saw a post saying duck. Omg so doing this with duck. Thank you
Bones add so much flavor, I think, and give some structure to the bird as you flip it which actually help it to lay flat. But you could totally de-bone it too.
@@nrgltwrkr2225 actually bones don't add flavor unless you are making stock. I learned this from Kenji at Serious Eats.
@@pnourani Cool! I learned something today. Thanks. :-)
@@pnourani I guess opinions differ. I went and read the Serious Eats article. And then I found this article by Alex Delany at Bon Appétit: www.bonappetit.com/story/bone-in-chicken-thighs-are-better I wonder if it is the difference between beef bones and chicken bones. I know that bird bones are more porous, so maybe the flavorful marrow can escape the bones without cracking them??
I might try this with a turkey well half a turkey.
I successfully flattened the chicken first time but need to make sure my knife and scissors are sharper next time. My chicken didn’t exude as much oil but it turned out lovely and crispy. I’d cut down on the salt and add extra fresh herbs. Thank you for this inspiring recipe.
The best tutorial out there for crispy chicken that we can easily do ourselves.
It’s like a horror movie for chickens, “I’m going to take this three dimensional chicken and turn it into a two dimensional object”
👍😂
That bit is very fun Brilliant technique for the best most crispy chickeney chicken
Blindhowlingdrunk...I was thinking the same thing, and cracking up!! But it does look seriously good!!
Usually only done with husbands
“We have ways to make you talk...”
Hi Mandy quick update ,after preparing the chicken I left it in the fridge for 6hrs as prescribed ,followed the frying procedure, my dear wife boys "ate it all with lunch today they said it's delicious and crispy" thank you so much for taking the time to share this wonderful recipe.greetings from the beautiful island of Trinidad and Tobago I will be looking forward for more fascinating recipes keep up the good works .
I’ve made this today, with a smaller bird. To help all the skin adhere to the pan, instead of a semi open lid I used another smaller heavy pot sitting diectly over the chicken, like a press. It turned out beautifully, i was impressed both by the crispiness of the skin, and by the juiciness of the meat. Preparing the chicken was a bit tricky, but the instructions were super clear and useful. Smashing recipe, 10/10
My wife made your chicken...amazing! An entirely new level of flavour right in the meat. Well done Mandy Lee!
I adore how ravenously she samples her work around [18:00], that's super endearing!
I’m 80 years old and in love with my teacher. She did a amazing job of keeping me focused on the task at hand and building on the climax. Bravo my new friend.
She'd whip you so good... And long time
I’m 90 years old, and I approved this message.
Had a good laugh, reading the comments.
This is my must try crispy chicken roast, did a pot roast recently, which was superb.
Thanks a lot for this recipe, Mandy Lee.
Just made this, but using Jacques Pépin’s method of completely de-boning the bird instead of disconnecting all the bones like Mandy has done. I found it to be less work overall and easier to test for doneness and to eat. It was a treat!
Bones add flavor.
This is a pretty old video and comment so you might not get it, but did the deboned chicken take less time to cook? Sounds like a better option for plating
Hey, @@Steinborn24! It probably did shave off a few minutes, but the cooking time was still in the same timeframe as what Mandy suggests. I followed her method closely aside from that.
I will add that the bird is really flimsy and floppy at first, probably moreso than bone-in. But after the 20 minutes or so of cooking it becomes much more stiff and can still be flipped in one piece with a couple tongs.
@@BrandonArnold0 thanks. I've Mandy's method before and I've always thought why not just debone it? I'm making it this weeekend for some friends with a hot sauce made from my first batch of fermented chillies, so I'm glad to know deboning method works well. thanks.
@@Steinborn24 yum, should be an awesome dish and venue
Wow, looks amazing and doable!! also she needs to drop her skin care routine because oh my god
Beautifully explained.
Beautifully executed.
I have not roasted a whole chicken in the oven in 10 years. The top always looks and tastes great then there is the bottom half and it looks like an albino chicken.
I have been spatchcocking chicken for those ten years now. And now you have to take it to a new level.
Thanks not like I have anything else to do when I am at home.
OH Wait. I forgot about the whole covid thing.
Chicken for dinner tomorrow night.
And BTW White pepper is the way to go on chickens.
When I roast a chicken or turkey, I cook it straight up...then I turn it upside down and roast more. The breasts get in the juice and the bottom gets roasted. I then flip the chicken 1 more time to recrisp the top. Comes out perfect everytime top and bottom.
@@bethsnyder8376 agreed! get a stand and cook it standing up. Comes out great every time, however not as crispy as what I just saw. Need to try it!!
Great video! Offering the explanation behind WHY certain techniques are used is really what makes this video great for home chefs, and the fork test roll at the beginning and end proves it!!
I’m going to try this using all chicken thighs in a pan that just fits them so the fat will be good and deep. This reminded me of a couple of old Jacques Pepin recipes, one spatchcocked with mustard, soy, and herbs and finished in the oven, and the other all on the stove with thighs and a sautéed mushroom pan sauce garnish. Mandy’s, however, really does seem more like a “chicken fat fried chicken,” which must be crazy good. This technique also allows for a variety of flavor profiles. (Skin-on, boneless, Korean-style “fried chicken” thighs, anyone?) Also like the cold pan approach for rendering fat as chicken comes up to temp and cooks. If using chicken parts, easy to scale for just one or two people, and recipe is simple and quick enough for weeknights. Learned a lot from this video. Total keeper! Mahalo, Mandy!
Wow I’ve never seen anything like this! I arrogantly assumed you were merely spatchcocking the bird; but you went to a level I’ve never imagined. That skin was majestically crispy. Thanks for sharing!
This video is exceptional. This young lady needs her own show. I will be making this in the next 2 weeks.
It's been 2 week, have you made it yet?
@@tshepangt88 As a matter of fact I did. Unfortunately, it stuck horribly to my TFal non stick pan. I will not give up, I am doing it again tomorrow.
@@paulatreides8258 fingers crossed it doesn't stick this time.
Muaddib knows what's up.
Psychologist: What do you see in this ink blot?
Me: A completely spread-out, flattened bird in which every joint has been popped by brute force and every bone removed with a dangerously sharp blade.
Psychologist: You are psychopath.
Doc: "you're psychopath!"
Me: "so!"
LMAO!!!!!
You dark genius, you
I tried this method with deboned thighs, and it was kind of an old, sad, long frozen chicken... still the best chicken I’ve ever had. Thank you!!
Obsessed with this last shot of Mandy Lee chomping down in front of a whole damn bird like its just all for her. You deserve it!
Moral of the story is: we’ve been ruining chicken this whole time, thanks for this video, it really is life-long information
I came to this channel solely for Sohla El-Waylly, and I’m falling in love with the other presenters on this channel! Definitely going to need more of Mandy’s content in my life 😊❤️
My family want me to make this again! I need to go buy another whole chicken! Yall need to try it. 😋
i feel like i’m getting schooled by my mum on how to cook and this is not an energy I knew I still needed in my life.
I felt like one of my Hong Kong aunties was schooling me. The jade bangle reinforced the sentiment 😄
SHERLOCK
She’s got attitude. I like her!
I love how passionate she is about all the details that makes this recipe so amazing.
Got a bit scary when she was telling me what pan to use, thought I might end up like the chicken if I didn’t listen.
Will cut your joins and flat you and fried you in your fat ? Where is your wishbone ?
🤣🤣🤣🤣🤣👍
Ha! Yes, I just saw your comment after I commented!
Non Stick!!
Great comments here😂
This is brilliant. Imagine her as a teacher. She is brutal. NON STICK
Exactly, what an old time english discipline t3acher. I love when she tells us off
Yep. Non-stick. Just look at her jabbing those metal utensils at the chicken and missing the mark!
I had a teacher or two like her, not as pretty though
Hahahhahahahaha thought the same!
LOL.. I'm watching this thinking that it's a Saturday Night live skit about to get funny..but I am already laughing because it borders on the bizarre or macabre. IT's almost like a a horror film.. breaking every joint and removing a substantial amount bones and sinew....but I am invested until the end...I'm outta here if there is a test at the end..Best part was eating the chicken...I think that was the best tasting I have ever seen.
Tried this recipe yesterday, turned out perfect, and is now on my go-to list of dishes. Thanks Mandy!!!
My pet chicken caught me watching this video. I haven't seen her for 2 weeks now.
i dont want to get caught watching this in front of my pet avians
That comment made my day , now I drive around looking for your pet lol
😄😂😂😂
😂😂😂
😆🤣🤣😂🤣🤣🤣😉🐔🐔🐔🐓 I think I saw your chicken, it was running breakneck speed to cross the road!!!
WOW! This looked so good, I decided to try it with the package of thighs I had in the fridge. I just took out all the bones, but seasoned and cooked it the same. IT. WAS. MIRACULOUS!!! Thank you.
"A CHICKEN IS A VERY THREE DIMENSIONAL OBJECT" should be a shirt.
I hope she realizes the flattened chicken is still three dimensional...
@@goldy7678 hehehe ....
@@goldy7678 Just not "very" 3D.
@@PelleHalldin Kinda 2.345D
@@SqueezeCovers1 HAHAHAHABAWAAAAA.....!!! 😆 Now THAT was funny..!
her tone tells me that she's definitely had interactions with people who didn't listen to her the first 3 times she explained something and then blamed her when things went wrong. I know that feel x3. It only makes me want to make this recipe more because she really took the time to make sure we fully understood it--- and it looks delicious
Loved the techique and the thought process - very informative almost clinical. Very talented. Looks absolutely deeelish! Saw this vid in the AM now i have a dancing chicken seared in my brain!
I wouldn't want to get into an argument with this lady. She has this blood-freezing presence. But I'm hooked on her channel. Amazing recipe, amazing result.
Same lmfao
Don’t let the haters get you down, you inspired me to try you technique
literally no haters here . She's loud and scary and we love it.
I don't see haters; enjoying her personality
Loved you in zeppelin bro
Intense, passionate and crisp in your delivery. Presentation and break-down level = very well done. You are a gifted teacher, keep up the great videos!
I have been hospitalized the entire month of December for a hip replacement complicated by Corona Virus and pneumonia. The first meal I prepared upon coming home and getting my stamina back was this recipe. It was not difficult and is now one of my all time favorite chicken dishes. The two must haves for the success of this dish is a very sharp knife and good quality large and small kitchen shears. Thank you Mandy Lee for making my first post COVID meal amazing. My wife loves it as well. My only criticism of this dish is that I can’t eat it five days a week!
While I can't remember ever making a dry roast chicken, this is something I will try. Great idea and crispy skin is the bomb
Thanks
Mandy is amazing, the chicken boss! Direct, assertive, no friendly bs, tell it like it is. More videos of her please :)
Accidentally saw this and subscribed right away.. she no scare me!!😰
Why is being friendly bs? I would've preferred a friendly host tbh, this was kinda hard to watch, for me anyway but was curious to see the recipe
This the meanest how-to cooking video ever. “YES DRILL SARGENT!” “NON STICK PAN, DRILL SARGENT!”
Made this and it’s pure chicken love. I really can’t believe it worked w/o any oil or butter and it’s quick. If you’re used to spatchcocking, this’ll be a breeze but otherwise might be a little slow going but totally worth it. Can’t wait to do it again.
Poor chicken had to die for "love"
I think about this video all the time. Not interested in making it because i dont cook much but her delivery is so different from most tv chefs its wonderful.
Smart, articulate, precise, wonderful.
She yelled at me the whole time and I enjoyed every minute of it.
This is the best pan fried chicken method i have ever seen. I love the way it cooks in its own rendered fat. Your attention to detail is excellent.
YOU ARE THE BEST TEACHER I EVER KNOW, THANK YOU, I LOVE SECRETS OF KITCHEN, THIS ONE IS GREAT.
who’s idea was it to fast forward edit the, yano, most important part of the video where she shows us how to break down the chicken?
Right! I searched her name and she actually has step-by-step tutorial on how to breakdown the bird on her channel
Thank you
I agree! On the original IGTV video, there was no fast forward, and it would have been much easier to follow real-time than this.
Full video from Mandy’s channel ua-cam.com/video/rAIGhr-JJPw/v-deo.html
Yeah it was stupid edit!.. 22 min from 20 min wouldn't have made that big of a difference for viewers!
Like ...
chef John says
“fork don’t lie”
A hybrid Chef John Rasheed Wallacism. This is the knowledge we need in troubling times.
Perfect.👌When she was scratching the fork on that crispy chicken skin, I instantly thought of Chef John saying exactly that. Cheers! 🍗
Chef John actually commented exactly that yesterday!
All jokes aside, this looks AMAZING! I literally just ate roast chicken from Costco but I could totally eat this right now. My mouth is watering. Bravo 👏🏼
I just came across this video and being from south Georgia fried chicken, of sorts, is a staple. I'm always looking for new ways to enjoy crispy 'fried' chicken and this is definitely a new favorite! Having no flour or egg of any kind and frying in it's own yummy goodness is awesome! I'm so happy how it turned out! Thank you so much for sharing this amazing technique! Much Love!
Idk why it's funny to me that she sounds angry and disappointed in us the whole time 😂
You now have a sense of what life is like with an Asian mother.
haha at 16:13 she says she is ready to flip the bird.
@@albertof950 @ 2:37, she says it just annoys the hell out of me...huh?...slow drivers on the left lane of the freeway annoys me...but the wish bone, no big deal...
maybe she needs an adjustment...no ring, not married????...
the microphone is far away, she might be worried that we might not be able to hear her clearly in the kitchen
I’m just fascinated by that stunning kitchen!! Of course, the chicken looks good, too.
I’m an old woman who complains about lots of things, but I do not get what people are whining about regarding this girl’s voice, personality, etc., etc. Are we all supposed to act exactly the same way, kind of like everyone is starting to look alike with all the Botox and surgery? I appreciate the time and effort she went to - and the thoroughness.
Really detail, even you make sure there is no question leave behind. You really have a talent as a teacher.
Why on earth did they fast forward through the butchery? That's the whole technique!
@ Jeff , I looked her up and found this gem
Glad they did. It was gross to watch.
I totally agree
@@RimasCulinaryAdventures thanks...I'm going to try this
You can slow it down and it's not exactly hard to follow as it is
Amazing - this deserves to be taught to everyone.
It looks fantastic, Mandy! This is the third time I’ve seen this video, I never get tired of watching it. The only nonstick pan that I have is 10” diameter, so I’m going to cut the flattened carcass in half and cook it one-half at a time. Or I might use a Cornish game hen since I’m cooking for one. What did you do with the rendered chicken fat? I always save it to use later. The seasoned rendered fat is called schmaltz in Jewish cooking; my favorite sandwich when I was growing up was (and still is) Schmaltz, Tomato and Onion on an onion roll or thick-sliced challah, where the bread is spread with congealed schmaltz (we always had jars of schmaltz in the fridge), then layered with medium-thick slices of dead-ripe tomato and sweet white or yellow onion, sprinkled with salt (kosher salt when I was young, Maldon sea salt flakes now), then covered with another slice of bread spread with schmaltz. Pieces of skin that are fried in schmaltz are called gribenes; they’re great hot out of the fat and lightly sprinkled with salt (they literally melt on your tongue) or chopped and added to egg salad or chicken salad. I bet you can think of other ways to use gribenes, Mandy. Would you share that with us, please?
True to the promise, this is the crispiest, juiciest grilled chicken i have made at home with minimal ingredients. It was finger licking good and still not enough. Thanks.
I love the amount of time that is spent on this. And I am absolutely going to do this.
In my family we say: A nekked chicken has few secrets; a flayed chicken, none.
Typical asian mom while teaching her kids.
Game of Thrones reference
That’s cute!!
Hahaha
I love the crispiest sounds of the chicken. Many thanks for sharing. This is the first time I have seen so much oil from the chicken skin during processing that I can imaging how much I had consumed during the years. Thank you.
You yelled at me and I loved it. I remembered everything you said. (Non stick pan! Dry skin! Flat chicken!) You are beautifu!
Hi Mandy, thank you very much for such a fine tutorial I just prepared the chicken ,"more tutorials please ".
KFC: We do chicken Right!
Mandy Lee: We do chicken Flat!
Excellent Tutorial. One of the best with emphasis on details.
Anyone else feeling her ASMR-esque intro with the fork test on the finished chicken? There is nothing more satisfying than flipping the bird and eating naps!
Very rare that I learn a completely new technique from youtube cooking, well done!
I used the weight of my truck by repeatedly running over my chicken. Not only does it tenderize the bird it is so much quicker.
Omg! I love it man LMAFO!
😂😂😂😂
@@Couchlover47 I am not sure as to where you are going with this T .H but truth be told... the chicken, it was Found On Road Dead. more of a road kill actually. so no "Ramming" here.
Skillet size hack: if you don't have a massive non-stick skillet, cut the bird in half (just before tossing into the pan). Continue to cook as directed. It turns out just the same. If you have only one pan, fry first half then transfer to pre-heated oven (warm at lowest temp-warm don't bake). Fry the second half.
Mandy's cookbook brought me huge comfort in all the honesty, relative feel. I'll watch all her easy to get video s !!!
2020: that's how you flatten the curve i mean the bird
That's a phrase I haven't heard in a while
😂😂😂
when she started yelling , I had flashbacks of my violin teacher knocking my fingers with the bow. lmao, scary, scary.
Too much yelling, it’s quite stressful
@Casper Gomezyou probably grew up with people yelling all the time.
@Casper Gomez That's okay, loud people are the most fun anyway!
those scars will stay with you for life
Good for you . You obviously has never been yelled at if you think she is yelling. That voice is a sign of assertiveness and knowledge of her subject.
Tried this recipe yesterday with chicken thighs. I removed the bone and tried to butterfly the thighs as much as possible. I didn't refrigerate them but patted them down really well. GREAT CRISPYNESS and FLAVOR👌 Had 1 thigh left over that I didn't cook that has been refrigerated over night. This one should REALLY turn out nice🙂 This is going to be the only way I cook chicken thighs from now on. Thanks for sharing ❤❤❤❤
My second time watching in a week. It's kinda like art. Everytime you look at it you learn new and different.
I could see slicing this up and having delicious crispy chicken sandwiches!!
That's a fantastic idea 💡!
This is my second time following this tutorial. Honestly I can’t imagine making a whole chicken any other way now! Typing this with greasy fingers and a full belly😋 Thanks Mandy!
Mandy you’re brilliant! This is amazing, I can’t wait to try it. Thank you!
i have watched many, many people spatchcock a chicken....but you are the best! i think i can do it 'the right way' now! thanks
"Non-stick...NON-STICK OKAY?!!" 👍😎
This part made me laugh so much!
I actually moved my face a couple of inches away from the screen because I felt like she may hit me with a stick. “Are you listening??? I said NON STICK!!! Don’t make me say it again or there’ll be no soup for you.”
Yes, my dear kitchen leader. Non stick only. But I do have this really nice stainless steel pan ... 😂
OK, nonstick, got it 😆
I own your beautiful and amazing cookbook "The Art of Escapism Cooking." Cannot wait to make this!
I actually drooled a little bit when she Flipped the bird and I saw the Skin side 🤤🤤🥰🥰✌
Me: "Hey, let's look at a guy catching poisonous snakes on UA-cam."
2020: "Learn how to fry a chicken instead."