Dooky Chase-Style Fried Chicken | Food Wishes
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- Опубліковано 27 вер 2024
- I'm going to show you my version of Dooky Chase’s famous fried chicken recipe, which is shockingly simple, but produces some of the most beautiful and delicious fried chicken you will ever enjoy at home. Enjoy!
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This is exactly how my mother made fried chicken. She used just these simple seasonings. My best friend of over 60 years still tells people about my mom's fried chicken. She seasoned her flour in a paper bag and dropped the pieces of chicken into it and shook it up to bread it. Her fried chicken and potato salad and cole slaw.....a meal made in heaven. So happy you posted this. RIP Leah....
No one ever does fried chicken quite like momma. Rip.
Rest in peace, thanks for sharing thay beautiful memory.
That paper bag makes it so much better
I was referring to Leah Chase.....@wheeler1
My granny only used salt, pepper, and Crisco and till this day, I've never had better. It was so pretty and so well seasoned. She knew exactly how much to use and the meat was seasoned to the bone! She used to have to take the bone from me 😂 I miss my gorgeous abuelita everyday 🕊️
I met Leah Chase in the early 80's . The food was amazing and her hospitality unforgettable. Thanks for bringing back those memories.
This may have been the fried chicken recipe I've been looking for all my life. The skin looks exactly how I want my fried chicken to look.
Looks just like bojangles chicken. This is the missing link.
@robertmcneill7043
Do you also know left?
It is. I tried it with a bunch of thighs and it was amazing, best fried chicken ever and IMO better than buttermilk.
What is potato starch?
Tried this recipe out and, yep, this is my ideal fried chicken. Keep your mixed-starch variants and buttermilk marinades. This shit's the best. It's pure simplicity that can't be beat.
To say Leah Chase is New Orleans, icon, is an understatement. Not just for the food, but an icon of the civil rights movement. Her great-granddaughter Zoe Chase, runs the kitchen now. Standards maintained.
Props!
Mrs. Chase is surely missed. RIP Mrs. Chase
I fell in love with Leah Chase when she went to Julia Child and demonstrated how to break down a chicken in good times (big pieces) and in leaner times (smaller pieces). Two queens full of respect for each other sharing their knowledge to the masses.
Amen. RIP Queen
Asian fried chicken secret: Combine equal parts potato starch (not potato flour) and regular flour. Starch fries up to a shatteringly crispy texture that flour alone cannot achieve, but a pure starch coating lacks heft, hence the combo with regular flour. Potato starch plus flour is truly fried chicken perfection.
pretty sure this was talked about in previous videos
This was New Orleans chicken not asian
@@daveklein2826Chill. She was suggesting that that is how Asian recipes do it.
Rice flour or potato starch
Thanks for the tip ❤
I love how chef John explains errors as carefully and thoroughly as everything else.
Chef John's attention to detail has become more and more apparent. Even when throwing together a recipe that he clearly doesn't use a recipe for. Careful word choice and editing is evident. I appreciate.
Made this chicken yesterday with just legs and wings and it was ABSOLUTELY DELICIOUS! Only difference is that I added cornstarch to the flour along with a few teaspoons of the seasoning mix. Super crispy and everything you could want in fried chicken. Can’t wait to make it again!
Chef John yes room temp fried chicken is the absolute best way to eat fried chicken!
I was looking for a way to get oil all over my stove this weekend. Thanks Chef John..
Chef John.......You are the Leather, and the Lace, for Sharing Fried Chicken from Leah Chase!
Really Great Fried Chicken is my Great White Whale.....cannot make it at home.....it's ALWAYS better at a Restaurant. Still gonna do this anyway.....I LOVE Fried Chicken!
Fire extinguishers are the only unitasker you should absolutely have in your kitchen.
I'm looking at you, avacado slicers.
yeah - this is great, but we want to see the video about how to deal with that pot full of dirty oil!
No video needed, it's called common sense
This chicken was so crispy it cut the roof of my mouth! Amazing recipe 10/10
Left over fired chicken is amazing for dipping! I also prefer it cold unless it is something like a Nashville style with the honey oil and the powder, or anything done with added flavor and texture ya know.
I love his sense of humer❤
I made this for Sunday dinner, IT WAS SO JUICY! SO FLAVORFUL! ONLY THING I CHANGED WAS I ADDED TO THE 1/4 CUP OF WATER WAS CHICKEN BULLION, 3 TABLE SPOONS.
IT WAS BEST I HAVE EVER HAD. Prepared it just a chef Jon said. THANK YOU CHEF JON, LOTS OF CRISPY LOVE TO YOU ❤️🇺🇸❤️🇺🇸❤️🇺🇸❤❤❤❤💝 p.s. not intended to have t much oil, but it was , a little more like the oil in the video, I was very nervous, but success. Next time I am using lard. Best Fried chicken recipe ever
This must be unbelievably fantastic chicken to become beloved and iconic with a title like, “Dooky Chase.” It’s even more impressive than Hot Brown, IMO.
Whenever I make fried chicken, I use my largest pot, which is about a foot tall, and probably 12 inches diameter. I usually fill it 1/3rd to 1/4th full of oil and fry just a few at a time.
Use a wok. Since it flares out the higher it goes it will catch 90% + of splatter and also allow you to use less oil
@@nicholasm2239 I really should get a wok, I'll check some out. Thanks
I absolutely hate the thick, hard crust that places like Church's and KFC put on their chicken. I am soooo glad to see this recipe for a thin, crispy crust. I'm making this this weekend. Wish me luck!
KFC has gone to the dogs, well at least in the 'States, buT I looove me some Church's though!
Good luck, I hope it turns out amazingly good. Have a wonderful weekend.
Just don’t hurt yourself
“Nobody wants a soggy bottom!”
Except the Soggy Bottom Boys! 😂😂
I just finished devouring my supper. And hands down this is the best deep fried chicken I’ve ever made. Thanks Chef John! Went and used the same level of oil and I was as nervous as you were lol. I couldn’t help but notice that this tastes very similar to Jollibee Chicken Joy.
I made my chicken following this recipe today and OMG! I let it marinate for about 7 hours, and it was still super flavorful and perfectly coated. The only thing I added to my flour was a very light shake of seasoned salt, and cayenne pepper. This is my go to for fried chicken from now on!❤️❤️❤️
That looks SO GOOD right now.... Thank you Chef John!!!
I've learned a LOT of stuff from Chef John - but maybe the most important general-use thing I've learned is the value of putting stuff in the fridge for a few hours (or even overnight) before cooking it.
YUMMY!! Who needs turkey for Thanksgiving? I am now seriously thinking of frying some chicken - just me and the hubby so why not?!
Thanks for posting this Chef John. This is by far the best home-made fried chicken I have ever had!
Crazy. Decided I need to learn how to make good fried chicken a couple of weeks ago and literally just watched Miss Leah with Julia Childs yesterday. We didn't make it to Dooky Chase last time I was in NOLA, but we DID go to another place there in Treme for fried chicken called Willie Mae's and O. M. G.. I will remember that meal the rest of my life. That chicken was the best I've ever had in my life, but it wasn't just that. How does one take the simple bean and make it into something that makes your eyes pop out of your head the first bite you take? If you ever get to NOLA, you must go to Willie Mae's Scotch House.
You're THE BEST ,
CHEF JOHN !
One of my favorite food ever!
RIH Leah Chase THEEE QUEEN 👑 of Creole Cuisine!!!! Your recipes are still a standard in our kitchens
My mom would have eaten that entire platter by herself AND some of her world's best homemade potato salad, if she were still with us...but I'll be happy to do it in her absence. RIP Mom!
Are you sayin' she was fat? That's not nice.
We truly enjoy your channel, and your humor. We loved Dooky Chase and are making the recipe this weekend. Thank you and God bless you.
Awesome will try this soon.
Outstanding. Dooky Chase restaurant is iconic in NOLA
I wonder if you could do this in an air fryer and get a similar results
Chef John! I'm popping back in after awhile and happy to see your still posting!!! ♡♡♡
I love it when my food begins with a dooki
Linda here…My late husband and I visited Ms. Chase at her restaurant, where she autographed her cook book and gave us a tour of her wonderful kitchen. What a wonderful, warm woman with a big smile. We spent a wonderful, memorable evening there. This was about 3 weeks before hurricane Katrina. We prayed for her and her family through that, and made many of the meals in her book. Shrimp with peas was our favorite.
ALMOST exactly how my late Mom fried chicken...just a couple additional spices (thyme, oregano) in the spice blend but beyond that, exactly the same. We loved when Mom made fried chicken, and I love this fried chicken recipe, with or without thyme and oregano, but I usually add them both :).
I’m new to your channel and I’m finding your videos entertaining and informative. I love your sense of humor!
5:15 -- Who makes that strainer? One of the nicer ones I've seen.
I like to rest my fried chicken for a few hours until it's completely all the way cooled down to room temp. But I like most of my foods cooled down that way
chef John .. i seen a video of a person coring out a whole orange and lemon and sticking chicken legs in them and baking . i need to see your take . seems a lot of effort yet it looked great
I tried this method for frying chicken wings this week. They turned out amazing!!! This is how I will make fried chicken wings from now on. Thanks for this video. ❤
I tried this a couple of days ago. Super easy, Super tasty, Super recipe. Thanks!
And now my wife wants me to make this for supper tonight! 👍
You are well within your rights to demand 24 hours notice before frying a whole batch of chicken. It's a whole deal/thing.
But you have to marinate in in the fridge overnight !!! Tell her "Patience, Grasshopper"
Isaac toups uses popcorn salt to season his flower, because it mixes in better. I haven't tried it, but I thought I would pass it on.
Secret Technique: If you're making a wet batter, like for fried fish, use alcohol like vodka instead of water. The alcohol evaporates much faster than water. Thus giving the food more time to crisp since it spends less time drying out the water, and more time frying the food.
use abit of both
@@Gold_NutsReally? Does it work?
@@NoHandle44 yep sure does
Awesome! Will use this method for my Korean Wings!
Nah, I'll be very impressed if you made a Pioneer Chicken copy cat. Now that's the best Chicken ever made!!!!!
Thank you Chef! The fire safety lesson also appreciated 😊
"I would like you to listen to me now, so that you can hear me later."
lol
I especially like that he said he had a fire extinguisher within reach. Very smart to have one near your stove all of the time.
Ok so I really didnt think much but its Chef John and I trust his taste buds so I am going to try and I did.
I marinated boneless chicken thighs instead to have it with my Japanese curry and OMG!
I was pleasantly surprised with flavor. Deliciouslt salty crunchy chicken, I wish I could post pics on youtube of my fried chicken.
I am definitely making it again tomorrow with whole chicken but I will pressure fry it.
Thank you.
Just made this recipe, it is the best, easiest fried chicken ever!
My wife and I have decided to make Friday, fried chicken Friday from now on.
0:55 Those eggs look like a smiley face
Chef, you ate almost the whole chicken there!
Great looking chicken
Dooley Chase is one of the best chicken places an overall restaurant in New Orleans… Bless Miss CHASE‘s heart she passed away I think two years ago.
If you never been to the restaurant, you gotta go. History is just everywhere inside.
For you was it equal to Willie may scotch chicken?
So out of curiosity, what does one do with all that leftover oil??
One of the many reasons I don't do French fries or fried chicken.
As another favourite youtuber says, "Don't try this at home, I'm what you call a professional".
I went to New Orleans a couple of times in my youth, sadly Dooky Chase somehow never made it onto our radar. I might just have to give this a try to make up for that.
Paul Harrell for the win! 😎
Spectacular! Made it as close to your specifications as possible, flavor and juiciness 2nd to none!
I need to try this
I saw the video of the restaraunt talks about how they make their chicken and i wanted to try it. So glad Chef John did this. 😊
Oh boy, this is going to be good! 🎉
Thank you for the tutorial. This was the most delicious fried chicken I've ever made, but I believe that some of that probably came from eating it while engulfed in a grease fire. Fuego!
That's so simple yet the result looks really delicious. Will definitely have to make it sometime
Me 2😺
Interesting stuff. I looked up Dooky Chase and learned that it was an important site in the civil rights movement. That IMHO makes this recipe even more interesting.
this looks wonderful , it doesnt seem greasy , and i would certainly try
Chef John… would you kindly do a video on shallow frying? Many of us fry so infrequently, it’s hard to justify using this much oil.
The fact that you know that a quarter cup of water makes for a thinner, crispier chicken coating amazes me. Oh.....if I could just download a fraction of what you know into my brain...what a difference that would make.
The GOAT makes fried chicken
I live in New Orlean and Dooky Chase is good, but Willie Mae’s is THE BEST
Looks yummy and delicious recipe ❤
Chef John, have you tried their Shrimp Clemenceau? I'd be interested in your interpretation of the dish.
Wing cartilage, leg cartilage, thigh cartilage, and especially the long piece of cartilage at the end of the breast! And eating the skin is absolutely essential! Chicken skin is the BOMB!!! 💣💣💣. I loved the video Chef!
That was such a gracious, hilarious way to drop the disclaimer on the oil fill in there. You've still got it Johnny ol boy ❤
As I’m preparing the marinade, I’m talking to myself and sound just like this guy.
Wonderful
You know it be fire if they name it dooky
I can recommend adding some Spanish smoked paprika to the spice mix. 😊
This chicken recipe looks fab and tasty!👨🏼🍳😋
To Nola we go…this channel truly takes us around the world
amazing recipe it looks like it would translate well to seafood
Thank you!
Merry Christmas 🎅🏿 I love your recipes. I'm a big fan and appreciate u so much🙂
The marinade is key. Love this recipe. I’m going to try oven frying next times to avoid the post-frying clean up.
You are so funny!!!
This is something I'm going to try soon....
I still use my grandma’s broasted chicken recipe. I can make it just as crispy as fried and it’s a whole lot less greasy and, using a meat thermometer it’s so easy to cook the chicken to the perfect level of doneness.
I tried this today for the first time; instantly became my best fried chicken.
Please do a replica of KFC next! Theres many out there, just need one from the one I trust!
Beautiful!
It's low key a good recipe when you're on holiday in a rental apartment. It's doable without a full home pantry.
They eat fried chicken in heaven...I'm sure of it :)
You got me cookiiiiiiiiing ! 💙
looks delicious Chef John!!
I know Dookie Chase. Met him the other day at our Louisiana Food and Wine festival. Worked with him.
Chef John: do yourself a favor and get powdered tomato soup mix. It's excellent to put in the flour!
The thigh, or as a kid I used to call, short thigh, is my favorite too.
Granulated garlic and garlic powder are not the same.
Both granulated garlic and garlic powder are dried garlic, but garlic powder is a fine powder, and granulated garlic is coarser.
This difference is important for several reasons, but I will explain 2 reasons.
A tablespoon of powdered garlic will contain more garlic than a tablespoon of granulated garlic, because powdered garlic is a fine grain and granulated garlic is coarser.
I have used both garlic powder and granulated garlic for years, and now I only use granulated garlic, because I found that if you add garlic powder to hot soup or a hot sauce it tends to clump, because garlic powder is a fine powder, but granulated garlic will not clump, because it is coarser. This is similar to the reason that when you want to thicken a soup or sauce using corn starch in Chinese cooking you mix the corn starch with water first, so you will not get lumps in your soup or sauce. If you add dry corn starch to a soup or sauce it will form clumps, because it is a fine powder.
Been looking forward to this one.