I came here because my family said I’m lazy and don’t contribute enough in making dinner. Thank you for helping me learn how to cook simple chicken cutlets. Now my family can stfu and lmtfa. 🥘 😋
I wish my poor mother had known about this video years ago. She fed us chicken breasts as a staple while we were growing up, and although she had the best of intentions, they were as thick as a board and suffered from patchy crumbing in the way Thomas described here. I will have to show her this.
I got married before learning how to cook. And my mom isn't a great cook... So THANK YOU! I tried this method and the kids loved it!. They said it looked like restaurant food. The dry, wet, dry might be common sense to others, but it was new to me! I used knorr chicken bouillon, salt, pepper, and corn flakes.
For the FIRST TIME my breading came out perfect. I did fish. I thought they were prebreaded but they weren’t. I didn’t have time to put them in the fridge as recommended. Didn’t seem to matter. The alternate hands worked perfectly. I usually would get so full of gunk it was a mess. I did my own oven fry method using a large roasting pan in the oven with peanut oil about 1/4” on the bottom. 400 degrees. Flipped after four minutes. Perfect and no greasy mess. What a great video!!
Ugh this was so much help ! The tips about patting the chicken dry, refrigerating it, having separate places for your seasonings, seasoning them and setting the oil to medium where all so helpful! So pretty much the entire video, 😅 thank you so much. My chicken came out beautifully for my lil dinner date tonight.
I always had an issue with breadcrumbs coming off the chicken. I tried this simple easy advice with fresh breadcrumbs and parmesan and it worked a treat. Thank you!
Thanks for the great easy step to know how to breading i had some old bread so i made my own bread crumbs with herbs added I marinade my cutlets first in water , salt , garlic an onion powder it keeps it moist i do my chicken nuggets an honey chicken like this 1st i marinade for as long as possible i do mine overnight then i used your method thanks all in the fridge waiting to be cooked for dinner cant wait
I just cooked this for my date who was coming over but she said she couldn’t make it because something came up. Turns out she ended up going on a date with someone else. I caught her on her snap chat and i ended up eating everything. It was amazing.
I followed your instructions and my chicken came out perfect, I'm so happy, I have been using Shake N Bake bread crumbs and I have nothing but bad luck with that, so thank you, yes I used Panko bread crumbs this time the crust was still crunchy even during us eating, I love it
That explains why my dinner this evening went pear shaped. I assumed (and I now know otherwise) that you started with the egg, to make the flour stick to the food, and then went to the breadcrumbs, most of which fell off while I was cooking. Having never done this before, I guess it would have been sensible to look first; I knew I needed Egg, AP flour and breadcrumbs, so at least I got that bit right! I just needed to get them in the right order!
After all the videos i watched and when i came to this i realised that it's finally not clickbait yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay!!!!!!
Good stuff. This has been SOP for my family for generations when we fry. I don't know why more how-to videos don't do this. 'Double-breading,' so to speak with flour and bread crumbs, creates more of a base and the crust is less inclined to fall off. The only difference is we use an egg/milk wash in between.
I just made these and added dried coconut to the bread crumbs and a little but of milk to the eggs and it was soooo good!! Thanks or the tips. I chilled th en for about 5-10 min and they still came out amazing! !!
Yasssssss! This looks so good! I'm going to make this for dinner on Sunday night! I'm a youngster so I need all the cooking help I can get! These cooking series help so much!
I’m Hungarian and we eat this every other Sunday which makes this video really amusable to me because I grew up on helping mum in the process, it’s so easy. Also, chicken breast can be substituted with wings, thighs (or other weirder parts) or even pork.
Great Question. For me, depending on the thickness, lets say chicken tenders will cook in 20 minutes at about 325 degrees. Breading process stays the same.
Ok-my husband and I have tried SEVERAL recipes in this ongoing search for the perfect one, we’ve tried Paula Deens- several. This recipe was perfection. We splurged and bought peanut oil not sure if that had something to do with it turning out well for frying, but I have never had such a delicious dinner in my whole life! I didn’t think we could make something so good- we made a white creamy gravy, mash potatoes and fresh corn- yummmm- best thing in the world for a southern girl- but the chicken was crispy, coated evenly, and seasoned well- try this!
Thank you Thomas. Excellent content. It was well edited, no distracting music during your talking points, and most importantly there was no extra content. You said what you needed to say, showed us how to do it, and left it at that. Perfect.
I did it with Dijon mustard instead of egg, my own seasoned flour, then seasoned breadcrumbs that were fried in oil in a pan then baked it. Yumm. Thank you so much for the inspiration that I needed.
To the point. Correct. Professional. And absolutely correct. This is the kind of expertise that the world needs more of instead of all the "I'm too lazy to work, you I'll be a TH-cam Star" types.
Omg I tried this , & for the very first time my meal looked professional it also tasted just as amazing 😊 its a wonderful step by step tutorial with the right supplies !!!
Thank you for making this an extremely simple instruction walkthrough. I'm making my first batch right now and it smells fantastic and I cannot wait to try to experiment with flavors.
I just made this using fajita seasoning, garlic powder, pollo seasoning, salt and pepper. I reseasoned the flour every time I put a chicken into it. So delicious in definitely adding this to the ol' cookbook
THIS WAS SOOO GOOOOOOD THANK YOU SO MUCH I had lost hope making breaded chicken and this is the first time that my bread wont fall off the chicken this was excellent omg thanks
Thank you for the wonderful tips and ideas was looking for such video as recently bought japanese bread crumbs for the first time and was not sure how to use it. Thank you once again for the detailed explanation.
Thomas is great! I tried this recipe and the chicken was so yummy and crispy! I am a beginner at cooking and I nailed it thanks to his clear instructions and directions! Magnificent demonstration! I will continue to make this for sure! Try his method its just perfect in my opinion!
clarified butter will make your fried dishes even better we use it in austria and it´s a good choice to double bread: just put your already breaded meat in the egg and then into the bradcrumbs again - it will end up even crispier
Thank you for a great video. Great tip about putting the cutlets in the fridge for 30 minutes so that the crumbs adhere to the chicken. I didn’t know that and I would lose a lot of crumbs. GREAT TIP!!! Thanks again.
That's so helpful! Thank you much. And I wonder if I can marinate the chicken like you did and then keep them in the fridge or frizzer for a fews days?
Just made it your way, the only difference between our Recipe' is that I only seasoned the chicken and the seasoned flour mixture, along with the Panko, but Not the egg mixture. Well, I just did it your way seasoning the egg mixture too, and Did in fact Notice a Better Result. It's Not the biggest difference in the world, but there was a difference for the better. Thank you sir !!😊
Dr. Avalanche I’m never using any other recipe now that the truth is known! Really great techniques here; I almost feel like I should’ve paid for this lesson. It was so easy!
This video was right on point with how I bread pork but I was wondering about the egg to milk ratio for the egg wash seems you don’t use any milk that may make a difference in how the breading sticks. Good stuff 👍
Could I freeze these without having the crust loose it's crispiness when I reheat them in the oven later? I would prefer to make a larger batch at once, otherwise I always feel bad about throwing away so much oil after cooking just a few pieces.
I made chicken katsu curry 2 days ago and they turned out pretty good, but I will definitely try chilling them in the fridge before frying next time and see if that helps, thanks!
Just made tried this. Im 17 and this the best meal I've ever cooked in my life. Fye
Hey I’m 17 too How Awesome
I'm 10 andmade it
Hahah. My man. It’s awesome seeing younger guys get into cooking. I’m old and just starting now.
@@donaldmike9709 lol it's never too late.
21 and it's fun I'm trying things I never tried before
I came here because my family said I’m lazy and don’t contribute enough in making dinner. Thank you for helping me learn how to cook simple chicken cutlets. Now my family can stfu and lmtfa. 🥘 😋
kikayei 😂
Lmtfa?
apatternedhorizon leave me the f alone
@@elliewilliams566 i saw this reply and thought "what did i do?" But now i see it's just answering my question 🤣
@@apatternedhorizon hahaha! Sorry, I was wondering if you'd read that out of context
I love watching kitchen conundrums. So educational for us amateur home cooks
0
Well said!
0:36 - I tried this with three shallow dishes, but they all seemed disinterested because of my looks.
LOL
It's not your looks, you're a crock-pot
I wish my poor mother had known about this video years ago. She fed us chicken breasts as a staple while we were growing up, and although she had the best of intentions, they were as thick as a board and suffered from patchy crumbing in the way Thomas described here. I will have to show her this.
Hahaha. I'm sorry but I'm laughing.
It's only 4 years old. Leave your poor mother be
😂😂😂. I’m dying
Loved this video. We followed the instructions and our cutlets turned out perfectly. Wish you had a video on how to make fishcakes. Many thanks.
Damn bro. Give your mom a break at least she tried
All these tips are great. The 2 main tips I took were to season at every level, and chilling the breaded cutlets a bit before. Thank you for posting!
I got married before learning how to cook. And my mom isn't a great cook... So THANK YOU!
I tried this method and the kids loved it!. They said it looked like restaurant food.
The dry, wet, dry might be common sense to others, but it was new to me!
I used knorr chicken bouillon, salt, pepper, and corn flakes.
This was a wonderful tutorial, informative, detailed and specific.
Thank you for the tip of letting the chicken dry on a rack instead of paper towel!!! That made a Huge difference!!! yummy and crispy!!
For the FIRST TIME my breading came out perfect. I did fish. I thought they were prebreaded but they weren’t. I didn’t have time to put them in the fridge as recommended. Didn’t seem to matter. The alternate hands worked perfectly. I usually would get so full of gunk it was a mess. I did my own oven fry method using a large roasting pan in the oven with peanut oil about 1/4” on the bottom. 400 degrees. Flipped after four minutes. Perfect and no greasy mess. What a great video!!
Ugh this was so much help ! The tips about patting the chicken dry, refrigerating it, having separate places for your seasonings, seasoning them and setting the oil to medium where all so helpful!
So pretty much the entire video, 😅 thank you so much. My chicken came out beautifully for my lil dinner date tonight.
lil? yikes
@@vincent2053 love this recipe!
Great tips Thomas! :)
Donal Skehan you are so humble...and handsome....:)
+Donal Skehan you and thomas'd be otp
This is awesome that we have TH-cam these days for these kinda tutorials. Awesome :)))
Thank you, made this for my 90 year old mom, she loved it! Excellent 🙂
I always had an issue with breadcrumbs coming off the chicken. I tried this simple easy advice with fresh breadcrumbs and parmesan and it worked a treat. Thank you!
Thanks for the great easy step to know how to breading i had some old bread so i made my own bread crumbs with herbs added
I marinade my cutlets first in water , salt , garlic an onion powder it keeps it moist i do my chicken nuggets an honey chicken like this 1st i marinade for as long as possible i do mine overnight then i used your method thanks all in the fridge waiting to be cooked for dinner cant wait
I just cooked this for my date who was coming over but she said she couldn’t make it because something came up. Turns out she ended up going on a date with someone else. I caught her on her snap chat and i ended up eating everything. It was amazing.
You dodged a bullet for sure! I'm glad that the food turned out well.
Her loss!
Lol
I followed your instructions and my chicken came out perfect, I'm so happy, I have been using Shake N Bake bread crumbs and I have nothing but bad luck with that, so thank you, yes I used Panko bread crumbs this time the crust was still crunchy even during us eating, I love it
Quit
That explains why my dinner this evening went pear shaped. I assumed (and I now know otherwise) that you started with the egg, to make the flour stick to the food, and then went to the breadcrumbs, most of which fell off while I was cooking. Having never done this before, I guess it would have been sensible to look first; I knew I needed Egg, AP flour and breadcrumbs, so at least I got that bit right! I just needed to get them in the right order!
My grandmother never puts them in the fridge yet the final result is borderline perfection. I've tried to mimic what she does with no avail.
I really enjoy these "Kitchen Conundrums" series, but can you make video about how to make good fish and chips? Thank you.
I second this!
Beef /dripping or fat is the key.
Need this recipe
This was so amazingly produced and narrated.. quick to the point and looks incredible. Excited to try this!
After all the videos i watched and when i came to this i realised that it's finally not clickbait yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay!!!!!!
Good stuff. This has been SOP for my family for generations when we fry. I don't know why more how-to videos don't do this. 'Double-breading,' so to speak with flour and bread crumbs, creates more of a base and the crust is less inclined to fall off. The only difference is we use an egg/milk wash in between.
I just made these and added dried coconut to the bread crumbs and a little but of milk to the eggs and it was soooo good!! Thanks or the tips. I chilled th en for about 5-10 min and they still came out amazing! !!
Yasssssss! This looks so good! I'm going to make this for dinner on Sunday night! I'm a youngster so I need all the cooking help I can get! These cooking series help so much!
Did it taste good lol
Thomas, you and your recipes frigging rock!
I’m Hungarian and we eat this every other Sunday which makes this video really amusable to me because I grew up on helping mum in the process, it’s so easy. Also, chicken breast can be substituted with wings, thighs (or other weirder parts) or even pork.
this was brilliant, detailed narration by the gentleman. It was so helpful when you have no clue what you're doing. great job!
So pretty! Love the tip on leaving it in the fridge for 30 min! Thomas what about when you want to bake it instead?
Great Question. For me, depending on the thickness, lets say chicken tenders will cook in 20 minutes at about 325 degrees. Breading process stays the same.
I love the thorough explanation of this video!
Ok-my husband and I have tried SEVERAL recipes in this ongoing search for the perfect one, we’ve tried Paula Deens- several. This recipe was perfection. We splurged and bought peanut oil not sure if that had something to do with it turning out well for frying, but I have never had such a delicious dinner in my whole life! I didn’t think we could make something so good- we made a white creamy gravy, mash potatoes and fresh corn- yummmm- best thing in the world for a southern girl- but the chicken was crispy, coated evenly, and seasoned well- try this!
Thank you Thomas. Excellent content. It was well edited, no distracting music during your talking points, and most importantly there was no extra content. You said what you needed to say, showed us how to do it, and left it at that. Perfect.
This dude is an amazing Chef. I made his Meatloaf last week and it was the best ever.
Thank you for this beautifully executed lesson. You explained everything so well.
Breaded hands here! Thanks for posting this
Thank you for posting this helpful and timely video.
This is the best breading method hands down. I always get a perfect cutlet.
This dude can guide everything!! No Cap!!! Needed him for history class explaining everything.
I just want to say thank you for the recipe. It really works and it's so tasty!! 👌
I can't wait to try this at home tonight. I been struggling with the bread crumbs falling off..
This absolutely works! I’ve been making them wrong for more years than I care to mention.
I did it with Dijon mustard instead of egg, my own seasoned flour, then seasoned breadcrumbs that were fried in oil in a pan then baked it. Yumm. Thank you so much for the inspiration that I needed.
To the point. Correct. Professional. And absolutely correct. This is the kind of expertise that the world needs more of instead of all the "I'm too lazy to work, you I'll be a TH-cam Star" types.
Omg I tried this , & for the very first time my meal looked professional it also tasted just as amazing 😊 its a wonderful step by step tutorial with the right supplies !!!
So simple and straightforward.... I tried it and my family went like wow 😍😍👨👩👦👨👩👦.... Thanks to u
I amm just speechless. You aree just a piece offf amazinggg 😍😍😍💖. Thank you soo much for the perfect cooking nd the great tips. Im glad i found you😙
Thank you for making this an extremely simple instruction walkthrough. I'm making my first batch right now and it smells fantastic and I cannot wait to try to experiment with flavors.
Just tried this...worked wonderfully! So delicious!
Thank you
Best chicken I've ever fried
I added garlic salt pepper and Italian herb mix to the flower
Joseph makes cooking look so easy!!
My teacher sent this to my class as homework. This is absolutely amazing! 👏😍
Fantastic video. Thank you for being so thorough through the process. I’ll be making these tonight
I just made this for dinner it was AHHMAZING! I will never fry chicken any other way. Thanks!
Thank You for making this ultra simple and for being so very clear!
I just made this using fajita seasoning, garlic powder, pollo seasoning, salt and pepper. I reseasoned the flour every time I put a chicken into it.
So delicious in definitely adding this to the ol' cookbook
Can someone please explain to me why this is in Atlantic craft's minecraft dragons playlist?
THIS WAS SOOO GOOOOOOD THANK YOU SO MUCH
I had lost hope making breaded chicken and this is the first time that my bread wont fall off the chicken this was excellent omg thanks
Thank you for the wonderful tips and ideas was looking for such video as recently bought japanese bread crumbs for the first time and was not sure how to use it. Thank you once again for the detailed explanation.
That refrigeration tip after breading is great I’m excited to check it out
Can u use an oven instead of frying? And if yes, what temperature and for how long? Thanks :)
@Joseph Malone after 50min in the oven chicken cutless WIll become chalk. I'd be very surprised if it takes half that time.
That enjoy at the end was so wholesome, I smiled : )
Thomas is great! I tried this recipe and the chicken was so yummy and crispy! I am a beginner at cooking and I nailed it thanks to his clear instructions and directions! Magnificent demonstration! I will continue to make this for sure! Try his method its just perfect in my opinion!
so when he said we can add cajun spice etc..., do we add those extra seasoning to each bowl as with salt n pepper?
Azizul Hakim I guess, that way it will be evenly distributed. You'll just have to divide the seasoning over the three so you don't get it too spicy
Then best one I’ve seen thus far ! Great video ☝🏼
clarified butter will make your fried dishes even better
we use it in austria
and it´s a good choice to double bread:
just put your already breaded meat in the egg and then into the bradcrumbs again
- it will end up even crispier
thank you for the tip of putting your breaded anything back in the fridge for 30 minutes to set the breading. great advice! thank you!
Thank you for a great video. Great tip about putting the cutlets in the fridge for 30 minutes so that the crumbs adhere to the chicken. I didn’t know that and I would lose a lot of crumbs. GREAT TIP!!! Thanks again.
Surprisingly I just cooked the best chicken of my life, thank you!
That's so helpful! Thank you much. And I wonder if I can marinate the chicken like you did and then keep them in the fridge or frizzer for a fews days?
This works great. Best fried chicken cutlets I've ever made. And the breading was perfect!
Made it and everyone loved it thanks so much😁
Great video. Everything is clear and shown in detail!
Thank you so much . Im 20 and this is the best dish I’ve ever made .
P.S. you just got a new subscriber 🔥
Thank you for this step by step video!!! This was by far the most helpful vid😊!!
Just made it your way, the only difference between our Recipe' is that I only seasoned the chicken and the seasoned flour mixture, along with the Panko, but Not the egg mixture. Well, I just did it your way seasoning the egg mixture too, and Did in fact Notice a Better Result. It's Not the biggest difference in the world, but there was a difference for the better. Thank you sir !!😊
Great explanation, I have the cutlets in the fridge currently and at this stage I am confident to say that I've learned well! Thanks for the vid!
@Henry Nelson
How did it go?
Dr. Avalanche I’m never using any other recipe now that the truth is known! Really great techniques here; I almost feel like I should’ve paid for this lesson. It was so easy!
Thank you I just tried this out yesterday my chicken came out perfectly
Finally I found a great tutorial that helped me make an amazing chicken dinner. Awesome. Thank you.
Thanks !!! You're awesome, here in 2021
This is awesome thank you!!
Nice playlist cody
Glad I'm not the only one-
Thank you very much for this! First time making it and it came out perfect 👌🏽
I'm going to do these gorgeous dinner today 😋
15 yr anniversary that im cooking for. I dont cook much but i can throw things together. Anyways thank you. I will be using this very shortly. 😁
"Use one hand for dry and one hand for wet" I am so stupid :(
This was a revelation to me as well 😄 I felt utterly foolish
No cap
I just made wrong yesterday
This video was right on point with how I bread pork but I was wondering about the egg to milk ratio for the egg wash seems you don’t use any milk that may make a difference in how the breading sticks. Good stuff 👍
Bless u bless u bless u finally evenly coated
Another good one! Never thought of chilling them first. Thanks Thomas!
Oh my...that looks pretty awesome :) Thanks Joseph!
his surname is Joseph.. but okay
My prayers have been answered!!!!!!
Worked like a charm!
Thank you!!! Made it look so easy & will try tonight🤗
Could I freeze these without having the crust loose it's crispiness when I reheat them in the oven later? I would prefer to make a larger batch at once, otherwise I always feel bad about throwing away so much oil after cooking just a few pieces.
Pretzel crumbs!!! Heaven!
Thank you for sharing the techniques
Thank you! My daughter and I made some delicious sesame chicken!
Going to try this tonight, very nice instructions. Thank You!
I made chicken katsu curry 2 days ago and they turned out pretty good, but I will definitely try chilling them in the fridge before frying next time and see if that helps, thanks!
Thanks, I have been doing wrong for ever. Always tastes good, but ahhh. Dinner was delicious? Thank you again. I will be a follower.