How to Make Fail-Proof Chicken Francese and Roasted Wings
ฝัง
- เผยแพร่เมื่อ 27 พ.ค. 2024
- Test cook Becky Hays cooks host Julia Collin Davison fail-proof Chicken Francese. Equipment expert Adam Ried reveals his top picks for air fryers and science expert Dan Souza demonstrates the science of persistent firmness. Finally, hosts Bridget Lancaster and Julia make Roasted and Glazed Chicken Wings.
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I made this tonight after watching the shorter video from 4 months ago.. just saw the whole episode posted here….
The chicken Francese slapped. Inhalably delicious
Great job Becky! Oh my mouth is watering😊
I rarely use my oven now. LOVE mine...drawer style. Thinking about getting larger rack type.
Joe wasn't going to let that cooked carrot go to waste for the sake of demonstration😂🥰
I was laughing so hard at this I had to pause the video. He's just standing on the edge of Dan's peripheral vision trolling him while Dan's trying to talk to the camera. Maybe Joe is getting revenge after Dan made him taste the 'leathery' carrot.
Why do viewers pick apart a recipe? They say……..OMG all they did was cook___________. Why did they discard_________? If I cooked it I wouldn’t have done_________. I myself don’t care if they did just make a glorified_______ or if they discarded__________ or they did something I personally wouldn’t do. It seems like an easy recipe and it looks delicious so I think I will try to make it. If we all cooked the same just think of the boring food we would have.
Looks so good
I made this tonight. It's as easy as it looks and it's delicious!
❤waoo so good delicious 😋
Although the Brown Derby went the way of the dodo, and many great menu memories, this is simply piccata without the capers.
Sorry Rochester, you got out buffaloed.
Piccata doesn't typically contain egg. The egg dip coating is what makes this Chicken Francese .
@@sandrah7512 echanté, but let’s not split juevos on the matter.
The Dan segment with the carrot...what was that?
All I gathered was that neither carrot tasted good. Was it supposed to be some science with the apples that all he did was microwave????
That was the most uneducating thing I've ever seen Dan do.
Yea dude eating tha nasty carrot and staring at Dan was just odd and creepy vibe ...
I use a teaspoon of Watkins creole seasoning also.
I knew that this would be gas. ❤
I made both of these! Wings turned out nicely roasty and tender, but definitely do the full four pounds (I had about 2.5) for the method to work right. The lemon butter sauce on the chicken francese was good but I found the coating on the chicken to taste so eggy it was off-putting. My guess is the recipe is fine and that it’s meant to taste that way.
Delicious looking chicken 😋😋
The ATK website is infuriating. They ask you to create an account to "see the recipes" and once you hand over your personal info, they hit you with the old, "oh, you now need a paid membership to see the recipe."
Americas test kitchen is the truth
I am so confused when they tell you to put extra virgin olive oil in the pan. Because of the low smoke point are we not supposed to avoid it for frying and use something like peanut, canola or some other oil with a high smoke point? I'd love for test kitchen to send a few different oils for testing, before and after being used for frying, so see how much nutrients are destroyed and how much toxic chemicals are generated in each. I could really see Lan Lam delve into it and get to the bottom for us.
I use peanut oil or grapeseed oil.
8:12 ❤❤❤
Only reason I watch pbs anymore
Seeing that the Instapot version of the standalone air fryer is the pick what about that Instapot topper attachment that fits on your current Instapot instead of buying a whole new countertop item?
ATK are fans of some models of Instant air fryers but they can't really test each model out there for Instant or any other brand due to the number some brands pump out and change up. For the past while, they have been asking the manufacturers for recommendations of which models to test, typically their best sellers, new or innovative models. This also likely helps eliminate the potential of choosing a model only to have it be discontinued or redesigned shortly after testing, having to eliminate that appliance from the findings and possibly chose another to test and include (and find the time to do it).
There is an Instant Pot multicooker with air fryer capabilities in the latest testing which ATK recommended with reservations mainly because the design means the top heating element is exposed when you open it, it doesn't hold as much food as other models and its pot style means you have to stir things like fries with tongs so they'll cook more evenly which potentially mangled them. It also fell short on some of its multicooker tasks. This is not quite the same as buying an Instant Pot air fryer lid attachment (do they even sell those anymore?) but some of the points ATK makes - element in lid, small capacity, pot style, etc - will translate between models. In the end it only matters if you consider ATK's reservations as issues as well.
Sorry, in fairness, I went back and they didn't say specifically extra virgin, just olive oil. Still....I'd love to know the breakdown on the breakdown of various oils
Why did you add regular oil to olive oil? Can’t you use only olive?
To raise the frying temperature of the blended oil.... I think.
Cost. From the recipe development article: "Frying the cutlets in a 50/50 blend of extra-virgin olive and vegetable oils reduces cost while adding just enough of the olive oil’s grassy bitterness."
@john-smith. Yes. Olive oil adds flavor, regular oil raises the smoke point 👍
@@sandrah7512 THANK YOU
No air fryer wings?!
1. Not everyone has an air fryer.
2. Sometimes you want to cook more wings than an air fryer will hold.
3. This specific cooking method might not work particularly well in an air fryer.
4. ATK has at least two cookbooks dedicated to air fryer cooking that likely contain the odd recipe for chicken wings.
You do not address the fact that many oven models don’t have heating elements in the bottom of the stove. Do you the put the pan on the top rack? How about prebaking pie crusts?
Conventional ovens have heating elements located on both the top and bottom of the oven cavity. If you can't see a bottom element, it might be because it's underneath a protective cover to keep food from dripping on it and burning.
I'm shocked that they threw out the fond from cooking the chicken. I would have happily cooked the lemons in that and then used it for the base of the sauce.
I gasped when she said that lol, but what do I know
I think most people would make a gravy out of that fond for another dish. At least I would.
What fond? It was cooked in a lot of oil, shallow fried.
Are you shocked when they dump (not this episode) the water they cooked potatoes in? That makes a base for a delicious soup.
Don't be shocked.
Apparently I have been making this recipe for years, Allrecipes says it's lemon chicken lol
The carrot segment was so weird
💝💝💝💝💝💝💝
It’s chicken schnitzel. 😂
One more thing....I'd like to know what is left in your pan, after frying, if you just wipe it out. Are there much toxic chemicals left stuck to the pan, when you add butter to caramelize something else. OK i think that's it :)
So Chinese lemon chicken = chicken francese.
Chinese lemon chicken comes egg-dipped with a buttery lemon sauce?
@@sandrah7512 If you say so.
@@curtismatsune3147 No, but apparently for some reason, *you* say so. 🤷🏼♀
@@sandrah7512 ok boomer
@@curtismatsune3147 🤨 Well that's a first... 🤣
Eat the wing tips! It contains lots of nutritious collagen and flavor. It's time we stop conditioning Americans to waste food.
"Discarding all those wing tips, I think I got 'em all. So these, I never throw these out. These go into the freezer and they go into my next pot of chicken broth."
How is saving the wing tips to make chicken broth wasting food?
@@sandrah7512 Who is actually storing it in the freezer and remembering to use it to make broth? Get real!
@@umamizaddy I do. Sorry everyone isn't you. :(
@@WatchingNinja Sure, Jan
"Kosher" salt? It was called kitchen salt or simply course salt for decades, "why" the change?
Julia contributing with hungry noises as usual.
So much love in that kitchen, I thought they were going to embrace. 😄
“Persistent firmness” teehee
(Sorry, I’m an eternal 5th-grader…)
"An air fryer for any budget" is patently false. There are many people who are doomed, DOOMED I say, to using their stove due to their budget.
Wait. Julia’s from Rochester?
WE NEED TO SEE A GARBAGE PLATE
It’s just drums.
Baconshould only be cooked in an air fryer!🥓
Julia is a Northerner ? from Rochester, NY. I have a friend also FROM Rochester. As said there are many people FROM Rochester - so who is populating Rochester ? (ahem, someone from another nation ?). Sounds like someone is a northerner acting like a southerner (like Justin Wilson !), while other southerners act like northerners (Paula Dean, Martha Stewart).
I really have a problem with chefs touching the food with jewelry on and no gloves. Is that what they teach in cooking school? Also, according to Chef Jean-Pierre, that's not how you use a grater for the lemon. Thank you.
Repeating segments isn't going to get you more viewers.
For God's sake! Do you eat nothing but chicken in the US?
Its cheep cheep!!! 😁
So you're judging a country on what they eat by 1 video? Sheesh!!!
@@sher-at-home No, I'm judging by what is introduced on various cooking channels from the US, and that is mostly chicken, chicken, burgers with floppy, unsavory bred, chicken, turkey and ... guess what? Chicken ... 🤣
The chicken we use has a fantastic yield compared to the resources needed to raise one. We’ve a lot of folk to feed so.. chicken it is!
@@TheQShow I'm not telling anyone what to eat or not to eat. I just noticed that the percentage of chicken recipes as well as "empty" calorie dishes is quite high in recipes coming from the US. I didn't want to step on anyone's toes, it's just a bit boring to watch the same "sensational chicken dinner recipes" over and over again ... 🤷♀
Ayo lemme get Becky’s number