I want a "But Worse" series. Where you take dishes from super fancy, high end restaurants and recreate them as simply as possible. And you're limited to only the most basic kitchen appliances that the average adult would own. Exclusively shopping at Walmart would be the cherry on top.
That's make no sense. You have But Cheaper. Most of the things you can do having knife and one pan, but if you are talking about molecular gastronomy, its impossible
I know these videos probably take significantly longer than the single dish videos, but these are super fun. Love seeing the taste testers put their two cents in to get some interaction from the crew behind the scenes! Lol
That Chicken 65 was criminally mistreated in the spice / marination / drudge phase. But the chongqing chicken looked just about flawless, and the final “best of the best” Frankenrecipe looked awesome.
As a Thai. You did a great job for the Hat Yai fried chicken recipe that easy to make at home while capture the signature taste from cilantro (Phak Chi). But If you have more time to find extra ingredients. I would replace the cilantro with grounded coriander seeds(Phak Chi seeds) and caraway. It makes a huge upgrade to the flavor profile. And I would add oyster sauce to the marinated compound to establish the umami flavor and create the beautiful golden brown to the chicken.
@@Cujucuyo You're joking right? Edgar Allan Poe was a writer, poet, editor, and literary critic. Even the simplest of Google searches will tell you this.
As a Taiwanese, I have to point out that you missed an important ingredient for Yan Su Ji - fried Thai basil (九層塔). And I would recommend using coarse sweet potato starch to dredge the chicken for better crispiness. But overall it looks great.
No connection to Taiwan but as a Korean from LA, the fried Thai basil makes so much of a difference to the overall end result. One of my go-to Taiwanese chains that had this stopped including the Thai basil and I was so sad. It's one of my favorite types of fried chicken but especially when it's loosely tossed with the spicy red seasoning mix.
The type of shrimp paste greatly affects the flavour. Different shrimp pastes from different areas taste differently. Thai shrimp paste is very strong, to the point of overpowering. Terasi from Indonesia is milder, but still very strong. Belacan and Bagoong from Malaysia and The Philippines respectively are the mildest, with Bagoong being the milder of the two. Also Rapeseed oil is just another term for Canola oil.
@@selfloathinggameingyes trust me I ate quite a bit of shrimp paste and I like bagoong the most because it overpowers the least but still may be powerful to foreigners
As a malaysian myself, your malaysian fried chicken/ayam goreng looks a lot tastier than mine, and your pronunciation was pretty good there uncle joshua, love your vids as always.
@@doctorcrew2388the video is about fried chicken. Ayam bakar is grilled not fried so thats probably why its not on the video (I'm Indonesian and actually kinda mad that the video is "claiming" That ayam goreng is malaysian, its Indonesian too you know😅)
@@yukiramadhan6823 Yep you're right. Tbh I never ate/even heard of this version of fried chicken Josh made. It's interesting but it's not authentic, trust me
I can only imagine how long this video would have taken to put together. Mind-blown!! It’s so comprehensive. Thanks for the dedication you show your viewers.
As a Thai. Thank you so much for let our Hat Yai Fried Chicken join this competition. I’m happy with the 4th. Even, I do know it’s just a small test of your channel but I’m proud of it.
Being married to an Indian American gal who has introduced me to many an amazing Indian dishes, chicken 65 is one of my favorite eats of all time. Yours does not look like any chicken 65 I’ve had but it looks damn delicious and I need to try to make it myself.
@@newerax1009bro rated almost every seasoned chicken dish below 5 or 6 and rated 10 to almost bland chicken dish with only salt as seasoning bro in british in American disguise
Yeah, I'm only 20 minutes in and I'm sick of listening to their dumb-ass opinions about it, they rate low because they don't think it's fried chicken? Wtf is that, tell us how you rate the taste, ffs!
Inconsistent ratings overall IMO. For example the guy in the middle rates Chiken Kyiv 5 (says its good but its not a fried chicken apparently) but goes ahead and rates the next one chicken cordon bleu 8 which is prepared the exact same way as the previous one.
Josh's knowledge and skills is actually uncanny. Frying chicken is a method of cooking chicken and then he does 32 DIFFERENT way to fry chicken. Super impressive!
Uncle @JoshuaWeissman In addition to missing the fried Thai basil (九層塔) that others noted (and is definitely the most important missed opportunity), the Taiwanese Popcorn chicken (Yan Su Ji) was also missing what I've considered to be a core ingredient every time I've eaten it - that being a nice powdery covering of the very aromatic JiaoYan (椒盐); salt and roasted Sichuan peppercorn.
As a brazillian/japanese, i feel honored watching torikatsu and frango a passarinho in your video. Torikatsu is my favorite fried chicken and it’s so simple and delicious, i love it! Tonkatsu sauce is definitely a must for it! About the pronunciation of “frango a passarinho”, you did great! Cheers from brazil! 🇧🇷
I grew up with barberton chicken and I was so happy to see it on the list! Even around here, people either LOVE or HATE barberton chicken. I love it because of the texture and the crumb coating picking up a very savory fatty flavor from the lard frying. Not the best fried chicken by far, but unique and enjoyable every now and again :)
I've never seen a mention of Barberton chicken anywhere. I would've thought it would do better than it did here, maybe something was off the way Josh cooked it. He needs to make a road trip to Barberton to give it a try in person.
As a non-American Serbian, I can only wonder what a full dish of Barberton chicken is after looking it up. Like, the chicken itself beyond the cut is rather generic, but what do you meeean they sell a đuveč-inspired "hot sauce" rice side dish with it?! Now I'm genuinely curious.
@@rebeccablice8762 I was wondering if there was something missing. Because the Serbian food I've had plenty of seasoning so I don't know why their fried chicken wouldn't.
Speaking from experience; Broasted chicken has been around for at least 40 yrs. The "broasted" method is excellent! The key is to do it using the traditional pressure cooker, and NOT the instapot! Also, just as you saw in the "Deep Fried" version of the show, the chicken needs to be completely covered in oil. also, try doing it with more than one pc of chicken. Believe me... Try it! You WILL see the difference and love it as your #1! !!!!
Hi Josh, I'm from Wisconsin and about 45 mins from where broasted chicken was invented. A normal pressure cooker doesn't get the same results as a Racine chicken broaster. Come on up to the midwest to try the chicken and I think you'll be impressed!
Ya regular pressure cookers don't get hot enough to pressure fry. Also, having looked up what broasting was after hearing it for the first time in this video, there is a step messing from the video which is to shallow fry it after it's pressure fried to crisp it even more, which in a pressure cooker that probably can't pressure fry would make it better.
It's no wonder you don't see him in any future videos anymore. Dude has the palate of a 2 year old (unless he's supposed to represent the children demographics) 🤣
As a Malaysian watching this video I can assure you that we Malaysians usually don't fry the chicken with flour. We just marinate the chicken with tumeric powder and salt at simplest and fry it There's also another version called Ayam goreng berempah but that is another story
German here, your Schnitzel looks soo good! The breading really puffed up from the meat, looks crispy. Just perfect. Almost an Austrian „Wiener Schnitzel“ just with chicken instead of calf 💪🏻
@@alphaomega7585 I usually shallow fry my schnitzel with regular vegetable fat. Taste wise I totally agree, butterschmalz is the OG 😄👍🏼 What I like to do is add a little Parmesan to the breadcrumbs.
Hey Josh. Made the buttermilk chicken today, as the recipe followed, and it seriously blew my mind! Some of the best fried chicken I’ve ever had. Anyone who’s thinking about cooking it, I highly recommend it.
Next time, just tell the tasters that you're reviewing "chicken". Seemed like they were biased at times because it's not "what I think fried chicken should taste like".
@@jordanbest3926 that’s what gets me like how the fuck did the wings get a perfect score, but the objectively better ones got a worse score lol. This is peak American lol
@thomasgalvin8806 I wouldn't say all that. I will say the dude on the left was way too harsh and I don't think he understands that 5/10 is average and anything less is closer to garbage. All of his scores should of been way higher than what he was giving
As a Southern man, pan fried with the love is the beat honestly You just cant beat grandmas fried chicken with green beans(cooked with bacon and onions and garlic) and the mashed potatoes with cream and chives
That must have been a mountain of work to make all those fried chickens. One note: from my experience Karaage is typically dredged in potato starch rather than corn starch. I've made it both ways (usually because I forget I'm out of potato starch) and the difference is subtle but noticeable.
Love the videos! A note on pronounciation: in Mandarin, a q is pronounced like a ch (not exact, but close), an x is an sh (again, close but not exact), a c is a ts, and a zi is a tze. So, caiziyou is tsai-tze-yo, xaioxing is shaioshing, and chongqing is chongching. I'm totally going to try making your final recipe!
For Hat Yai chicken The crispy shallots are full of flavors that makes this dish stand out. ..finishing up by toss crispy shallots with a bit of sugar and chicken powder...sprink on the top of your favourite fried chicken served with sticky rice would be perfected Hat yai chicken will not stand up right with the flavored crispy shallots. Let me know how it works for you. ❤Sichuan chickens is my most favorite.
I can't believe you addressed Barberton Chicken!!!! I grew up in NE OH, but never heard of Barberton Chicken until I was in my mid 20s. A friend kept talking about this world famous Barberton Chicken, and finally took me to Belgrade Gardens. I was really disappointed, and understood why nobody actually heard of it!! The other weird thing about Barberton Chicken is that it's often served with something called "hot sauce" which is neither hot nor a sauce. In fact, it's a rice side dish, like very mild Spanish rice. OTOH, it's great that the stories and recipes of odd and peculiar local foods are documented and preserved on TH-cam!
After living in Japan for about 7 years and trying all different kinds of Karaage, I can tell you it really is good. Even if they just refry frozen chicken, it's still amazing. Certainly has its place among the top fried chickens.
That's true, actually using chicken for Schnitzel is more of an Israeli thing, it's also traditional to use neutral oil due to the fact using butter isn't kosher with meat
Hats off to the effort you have put into this! I'm from Hungary, where the common recipe for battering is the flour-eggs-crumbs combo. I'm trying your benchmark recipe today! 🤞
i'm australian and we usually do it that way too. you should try panko crumbs instead of the standard type if you can find them, makes it so much crunchier and nicer imo
As a Singaporean, har cheong gai is one of the best things ever and it may be reddish and maybe not too much paste, hope you guys get to eat a good one in your lifetimes 😅 ❤
If I'm not mistaken here in Brazil, the frango a passarinho, it's actually just because of the size, not exactly about the seasoning and stuff, there's some legendary recipes from old places I. Brazil, but ye, thanks for adding our version!
Pan fried chicken is always better to me than deep fried because you get the browning all over but with some extra crispy parts where the chicken was in contact with the skillet. Gives variation between bites.
I've just discovered this channel and it is the best! So much to learn and absolutely great for a home chef! Lots of content that is absolutely relevant to anyone who loves to make food. Watch and repeat!
I love how we have 25 points at 19:06, but that definitely adds to 23. I had to pause and do it a few times to be sure, but yeah...just new math going on there. Irrelevant to the results and overall awesomeness of this video, thankfully! 😀
I'm actually really sad the instant pot option didn't work out. Chick-fil-a uses pressure fryers for their chicken and it would have been really cool to be able to do that with a home appliance.
Thattukada Chicken is served with porotta, a bread made of all purpose flour (maida) and palmolein oil, kinda similar to naan bread but a bit thin and a bit crispy.
When Joshua put that shrimp paste in I instantly said to myself in my head "use the right amount, not the white amount". It's definitely Uncle Roger approved
Schnitzels are normally fried in butter, also the breadcrumbs are normally seasoned. And Karaage is normally triple fried to get the extra crunch. Crap, now I'm hungry again!
Your Portuguese for frango a passarinho was actually not that bad, I’ll just say that is normally roasted and not breaded and fried so I got confused. Great video mate as always!
When he said “it’s good but it’s not fried chicken” as reason for giving Kyiv a low score pissed me off sooo much. It’s not like typical AMERICAN fried chicken, but it IS chicken and it is fried!!!
Instead of the "Schnitzel" you could have made austrian "Backhendl", which is... you guessed it, fried chicken from Austria (or to be percise, Styria). Super delicious and always served with Potato Salad with Pumpkinseed Oil. Always ate it growing up, my absolute favorite:D
Glad you rolled it back on the Chicken Tenders thing- the Tender is actually its own muscle- each chicken only has two, and they're not that big. You probably could have gotten actual tenders, though.
My folks are from Ohio. My mom is Serbian and from Barberton (in the 30's+40's there was a really big Serbian community) Yup, I grew up with that, luckily my mom also added onion and garlic powder and a little paprika. It makes really juicy and crunchy chicken.
for the chicken 65 [keep reading for a personal favorite chicken 65 recipe] personally i would add more garam masala and chilli powder, you have to let that red colour and spice shine also do not fry thai chillies in the oil only fry mundu chilli or kashmiri chilli. and add a little bit more curry leaves, this will heighten the flavor of the oil itself. additionally you can also marinate the chicken along with onions/chillis also please add more sauce that stuff triggered me some places make the sauce and the marinade together and fry it like a batter around the chicken chicken 65 recipe (no quantities. throw shit in and use feeling, uncle roger style): ingredients: egg curd/yogurt (hard-ish. not melted and liquiddy) ginger-garlic paste *this next part is very region locked but you can do the more authentic method also.* you can add Shakthi or AAchi chicken 65 masala along with corriander and turmeric powder or you can make the seasoning yourself with: garam masala corriander powder turmeric corn flour chilli powder salt(to taste) little bit of oil for the right consistency *you should get a batter sort of marinade.* add small boneless chicken pieces and mix well because we hate bald spots *let it sit in the marinade for 30 to 60 minutes* season the oil with curry leaves(add the right amount not the white amount but also stay safe and dont burn yourself) and chillies(preferably kashmiri or kanthari or ramnad mundu or any indian chilli) deep fry the chicken until a nice sharp red colour hope this helps and as usual amazing video josh
Thanks for the inspiration Josh! I now have one chopping board, a pot, 4 plates, 5 bowls, a pair of tongs and a knife and fork to clean up and it’s 10pm
As someone who lives 30 minutes away from Barberton I can confirm the chicken isn't anything truly amazing however, when eating the chicken you have to eat it with their signature hot sauce which is a hot spicy tomato rice dish and it improves the chicken, it also gets served with fresh fries and sliced bread.
frying chicken under pressure (In a pressure cooker) is actually how fast food do it however they do it in a rather batch so that the moisture released from the chicken can build up pressure and also the chicken is friend inside a metal cage to prevent them from floating and stay submerged in boiling hot oil the entire cooking time. Boneless parts usually takes about 8 minutes to cook while chicken legs take about 12 minutes to cook and after that we will keep it in the oil for another minute before pulling it out to make sure the chicken is cooked through.
I think it depends on how you use the air fryer and what oils you use because mine come out actually not like that. I made a pretty juicy steak from one. Also, it could just simply be the type of air fryer. Some air fryers have better than others.
The best friend chicken recipe I've ever had were deep fried schnitzel style chicken thighs drenched in a sour and spicy lemongrass sauce. I believe the sauce was made like the Nashville chicken sauce but with chilli and lemongrass.
Italian here. Never heard this recipe of pollo fritto that you presented in this video 😅, when we fry chicken we usually made "cotoletta" that is basically chicken breast (flour -> egg ->breadcrumbs) fried in a pan with e.v. olive oil (south version) or butter (north version).
The question I have while watching this is. Do the taste testers know which method is used? I feel like that might have influenced their decision. It wasn't hard to guess that the Deep Fry method would get the highest score before you even started lol.
@@JoSeeFuss as a brazillian, frango a passarinho would be an easy 8 to 10 depending on how it's done, but i won't call them ignorant for not liking it lmao. shrimp paste is disgusting for example, of course they would rate that poorly, but people that grew up eating it are used to it, so they no longer hate it.
@@JoSeeFuss if they are ignorant, you are arrogant. They didn't like it. So what? I was shocked how low the dude on the left was rating things but he rated them on his palette. He looks to be from a more Spanish background than American from the way he speaks so I think you should reevaluate that unnecessary salt in your system
Hey Josh, nice vids as always but just a concerning detail about the "broasted part" is that it can't really be done with those home-kitchen kit pressure cookers. They're usually done in batches too in an industrial type of pressure cooker.
I actually have an air fryer cordon bleu recipe that's really popular with my family; I call it Bleu Wellington. I butterfly and flatten chicken thighs on plastic wrap, season with salt & pepper, layer procutto slices with havarti cheese 2 times, roll tightly, freeze for 5-7 minutes to firm up, and I par cook(via air fryer) it for 7-10 minutes at 350°, and throw it into the freezer until it's cool enough to wrap it in puff pastry(about 10 minutes), seal the Bleu Wellingtons fully, baste the dough with garlic butter, finish the cook at 375° for 10-15 minutes, and top with parsley(if requested).
Since no one has mentioned it (from what I've seen) Hakka cuisine is also called Ke Jia Cai in mardarin pinyin and is part of southern Chinese cuisine, from what I am aware of it is not related to Indian cuisine although I may be wrong. Reason: my father is from the part of Fujian that are Hakka
During the British rule in India, some Chinese migrants made it to “Calcutta” present day Kolkatta - a port city in the eastern part of India. Kolkatta eventually became home to a small Chinese community in India and is considered the origin of “Indo-Chinese” food in India. Present day Kolkatta has 2 Chinatowns. I am not 100% sure but one of the first groups to come to India were the Hakka people. And hence you’ll find dishes like “Hakka Noodles” all across India. There’s a very small population of Chinese people in Mumbai as well. (PS- I’m not claiming 100% accuracy, just sharing what I know about the history)
@@nkp_nkp I see, that's interesting! Although I believe that the Hakka food Josh is referencing in the video is the kind that remained in china. Though I do wonder what fusion cuisine between the two would taste like.
@@_soulgamez_3104 I think the one Josh is referencing is probably the fusion one, because it's almost exactly like the "chili chicken" that is extremely popular in India. Regardless of that, Indo-Chinese food is definitely one of the most beloved foods in India. I am curious what Mainland China folks might think of it :)
I was pleasantly surprised to see Chongqing chicken as well. Mainly because I've never had it with breading before, so I wouldn't have expected it in this video. I'd still crush it though. With no hesitation.
Duuuudeee !! You've effectively made a version of Butter Chicken with fried Chicken and the sauce having a ton of elements from different corners of the world !! This might just be the twist nobody saw coming yet Everyone needed !! Brilliant One, keep these awesome dishes coming 🔥🔥🔥
Probably a long shot here but if you’re in OKC, you’ve gotta get the chongqing chicken at Szechuan Story. It’s soooo fragrant and Szechuan peppercorns have this spice but also a tingling feeling on the mouth. WOW I’m so glad it won international here.
As someone who makes pressure cooker fried chicken, you need to cook a lot of it at once. One thigh isnt gonna make enough steam to get to pressure, you have to make 8-12 pieces
I want a "But Worse" series. Where you take dishes from super fancy, high end restaurants and recreate them as simply as possible. And you're limited to only the most basic kitchen appliances that the average adult would own. Exclusively shopping at Walmart would be the cherry on top.
definitly
That would be amazing, I would love to see this someday
That's make no sense. You have But Cheaper. Most of the things you can do having knife and one pan, but if you are talking about molecular gastronomy, its impossible
This would seem cool until he starts putting things like spiders and batteries into his meal. It’s really easy to make something bad.
lmfao josh please do this
I know these videos probably take significantly longer than the single dish videos, but these are super fun. Love seeing the taste testers put their two cents in to get some interaction from the crew behind the scenes! Lol
653 likes and 1 deleted comment, let me fix that
Thanks @@henrashswimz
That Chicken 65 was criminally mistreated in the spice / marination / drudge phase. But the chongqing chicken looked just about flawless, and the final “best of the best” Frankenrecipe looked awesome.
True chicken 65 is great
That person who judged must be served some Indian muscle 💪 💀
Yep, I agree
That first guy seems like he is allergic to flavour, scores bland ass chicken really high but shit like chicken 65 got a 1
idk what you are smoking seems okay to me, saying criminally mistreated in the spice i thought it was some jamie oliver level mistake
Timestamps!
1:55 - Air Fryer
2:26 - Shallow Fry
2:55 - Broasted
3:32 - Baked/Oven Fried
4:01 - Pan Fried
4:35 - Deep Fried
5:23 - Chicken Tenders
5:46 - Popcorn Chicken
6:17 - Nashville Hot Chicken
6:56 - Sponsor
7:44 - Buttermilk
8:13 - Barberton
8:58 - Chicken Fries
9:17 - Chicken Nuggets
9:47 - Orange Chicken
10:30 - Buffalo Wings
11:42 - Ayam Goreng
12:13 - Torikatsu
12:43 - Schnitzel
13:17 - Pollo Frito
13:53 - Chicharrón De Pollo
14:24 - Frango à Passarinho
14:59 - Chicken 65
16:19 - Hat Yai
16:55 - Hakka
17:54 - Thattukada Chicken
18:30 - Yan Su Ji
19:11 - Karaage
19:47 - Chicken Kyiv
20:40 - Chicken Cordon Bleu
21:03 - Har Cheong Gai
21:55 - Chongqing Chicken
23:15 - Korean Fried Chicken
24:02 - Combined Winners Chicken
Thanks
I want some answers on how this was posted 1 min after the vid was released
@@alexburgdorf419 that's a good question
You dropped this 👑
I was gonna watch start to finish anyways but still goated
The end chicken looked so good! Would have been nice to see the judges's opinion of the final dish.
Right
Yeah that just didn’t make sense! Well now that I think about it, they probably didn’t like it that much and he cut it out!
Exactly what I was going to say!
Cause it caught Ls across the board 🤣
I was waiting for this. He might have cut it out 😂
As a Thai. You did a great job for the Hat Yai fried chicken recipe that easy to make at home while capture the signature taste from cilantro (Phak Chi). But If you have more time to find extra ingredients. I would replace the cilantro with grounded coriander seeds(Phak Chi seeds) and caraway. It makes a huge upgrade to the flavor profile. And I would add oyster sauce to the marinated compound to establish the umami flavor and create the beautiful golden brown to the chicken.
Josh grew his channel by putting in the work, and 8 million subscribers later he's still doin it. Full Respect.
You're joking right? He stole every single recipe from Edgar Allan Poe's repertoire.
Josh is also the cringiest person ever
@@Cujucuyo You're joking right? Edgar Allan Poe was a writer, poet, editor, and literary critic. Even the simplest of Google searches will tell you this.
@@sevenoxia7199he was also the godfather of all goth people.
You have something white on the side of your mouth...
As a Taiwanese, I have to point out that you missed an important ingredient for Yan Su Ji - fried Thai basil (九層塔). And I would recommend using coarse sweet potato starch to dredge the chicken for better crispiness. But overall it looks great.
I'm from Singapore and my family is from Taiwan. we make this at home with basically the same stuff.
No connection to Taiwan but as a Korean from LA, the fried Thai basil makes so much of a difference to the overall end result. One of my go-to Taiwanese chains that had this stopped including the Thai basil and I was so sad. It's one of my favorite types of fried chicken but especially when it's loosely tossed with the spicy red seasoning mix.
Yesss it’s soooooo gooood
Methods
1:13 Air Fryer 3pts
2:26 Shallow Fried 20pts
2:55 Broasted 9pts
3:31 Oven Fried 7pts
4:00 Pan Fried 26pts
4:35 Deep Fried 28pts
American
5:23 Chicken Tenders 22pts
5:46 Popcorn Chicken 26pts
6:17 Nashville Hot Chicken 27pts
7:44 Buttermilk 27pts
8:12 Barberton 8pts
8:56 Chicken Fries 21pts
9:15 Chicken Nuggets 21pts
9:46 Orange Chicken 30pts
10:30 Buffalo Wings 30pts
International
11:46 Ayam Coreng 18pts
12:12 Torikatsu 22pts
12:41 Schintzel 24pts
13:16 Pollo Frito 14pts
13:52 Chicarròn De Pollo 23pts
14:20 Frango À Passarinho 14pts
14:57 Chicken 65 15pts
16:18 Hat Yai 26pts
16:53 Hakka 16pts
17:53 Thattukada Chicken 12pts
18:29 Yan Su Ji 25pts
19:08 Karaage 28pts
19:42 Chicken Kyiv 23pt
20:38 Chicken Cordon Bleu 27pts
21:01 Har Cheong Gai 5pts
21:53 Chongqing Chicken 29pts
23:00 Korean Fried Chicken 27pts
Not all heroes wear capes
thanks
I wish this was pinned
Thank you kind citizen
legend
The type of shrimp paste greatly affects the flavour. Different shrimp pastes from different areas taste differently. Thai shrimp paste is very strong, to the point of overpowering. Terasi from Indonesia is milder, but still very strong. Belacan and Bagoong from Malaysia and The Philippines respectively are the mildest, with Bagoong being the milder of the two.
Also Rapeseed oil is just another term for Canola oil.
Koreans also have shrimp paste right
Rapeseed oil= canola oil, granted, except this was roasted rapeseed oil
Yes, but toasted. Consider the difference between sesame oil & toasted sesame oil.
Bruh Bagoong already overpowers everything in a dish, and you're telling me that's the MILD one???
@@selfloathinggameingyes trust me I ate quite a bit of shrimp paste and I like bagoong the most because it overpowers the least but still may be powerful to foreigners
the first guy chooses tasteless life ig
I think Josh should make every way to cook potatoes, because there's a lot of recipies for them and when they're done right they're amazing
I've heard you can boil 'em, mash 'em, or even stick 'em in a stew!
@@Snarkbar or make vodka from them
Done
@@Snarkbar this comment didn't get near enough respect 😂
he did now!
As a malaysian myself, your malaysian fried chicken/ayam goreng looks a lot tastier than mine, and your pronunciation was pretty good there uncle joshua, love your vids as always.
Tbh I kinda wish he did ayam bakar
(i’m an indonesian not malaysian)
@@doctorcrew2388the video is about fried chicken. Ayam bakar is grilled not fried so thats probably why its not on the video
(I'm Indonesian and actually kinda mad that the video is "claiming" That ayam goreng is malaysian, its Indonesian too you know😅)
i think ayam goreng is just fried chicken in general. I just googled it, middle east, china and south east Asia has their own versions of it.
@@konqn Its literally fried chicken in Malay. Maybe start using your brain more so you won't get triggered haha.
@@yukiramadhan6823 Yep you're right. Tbh I never ate/even heard of this version of fried chicken Josh made. It's interesting but it's not authentic, trust me
I can only imagine how long this video would have taken to put together. Mind-blown!! It’s so comprehensive. Thanks for the dedication you show your viewers.
As a Thai. Thank you so much for let our Hat Yai Fried Chicken join this competition. I’m happy with the 4th. Even, I do know it’s just a small test of your channel but I’m proud of it.
“take like chicken but i don’t feel like it’s fried chicken” has to be the dumbest sentence 💀 17:48
That guy made this video unbearable
@@suryanshridesbikesOh god yes he made it rather unpleasant.
Being married to an Indian American gal who has introduced me to many an amazing Indian dishes, chicken 65 is one of my favorite eats of all time.
Yours does not look like any chicken 65 I’ve had but it looks damn delicious and I need to try to make it myself.
Yea as an Indian I can tell u each town has different way of making almost every indian dish
Yeah the guy with the hat who rated it gave it a bad score. I didn’t trust his reviews very much after that 😂 the other 2 were more reliable imo
@@newerax1009you expected a fucking cultureless American to give a fair and unbiased review???😂😂😂😂 Lmao jokes on you
Oh yes. Chicken 65 is abs delicious deending on how you make it
@@newerax1009bro rated almost every seasoned chicken dish below 5 or 6 and rated 10 to almost bland chicken dish with only salt as seasoning bro in british in American disguise
I swear. If I hear "it's not fried chicken" one more time about a receipt that HAS YOU FRY CHICKEN, I am going to die.
Yeah, I'm only 20 minutes in and I'm sick of listening to their dumb-ass opinions about it, they rate low because they don't think it's fried chicken? Wtf is that, tell us how you rate the taste, ffs!
I guess the judges aren't that big on fried chicken lol
@@Aliyah_666 should've invited that one other guy, I forgot his name, he oughta be a good judge of fried chicken
You mean the one who appeared in the chicken sandwiches video?@@simpled5755
@@simpled5755lmaooooo
Inconsistent ratings overall IMO. For example the guy in the middle rates Chiken Kyiv 5 (says its good but its not a fried chicken apparently) but goes ahead and rates the next one chicken cordon bleu 8 which is prepared the exact same way as the previous one.
yeah fr, it significantly affected the chicken kyiv rating
Hated the whole "it's NoT FrIeD ChIcKen" bro you need to rate the dish not give a rating on how similar it is to KFC
Josh's knowledge and skills is actually uncanny. Frying chicken is a method of cooking chicken and then he does 32 DIFFERENT way to fry chicken. Super impressive!
This f(loveble dude)cker didnt even hammer his chicken schnitzel wdym uncanny knowledge
First Part joke 2nd not
@@benpaul787 calm down ben
bruh lmao. The meatriding is insane.
@@pumpkin1escobar Funny cause your mom meatrides me
Uncle @JoshuaWeissman In addition to missing the fried Thai basil (九層塔) that others noted (and is definitely the most important missed opportunity), the Taiwanese Popcorn chicken (Yan Su Ji) was also missing what I've considered to be a core ingredient every time I've eaten it - that being a nice powdery covering of the very aromatic JiaoYan (椒盐); salt and roasted Sichuan peppercorn.
replying to this so it gets boosted
As a brazillian/japanese, i feel honored watching torikatsu and frango a passarinho in your video.
Torikatsu is my favorite fried chicken and it’s so simple and delicious, i love it! Tonkatsu sauce is definitely a must for it!
About the pronunciation of “frango a passarinho”, you did great!
Cheers from brazil! 🇧🇷
ne?? otima pronuncia, I love it
COMPLETLY WRONG RECIPE FOR "FRANGO Á PASSARINHO"...
jetstream sam😮
Brazilian Japanese huh? Kinda sus.....
@@meltossmedia how?
I am convinced the person on the left does not like taste.
I don't think those judges are sophisticated enough to appreciate anything but the simplest deep fried chicken possible.
RAHHHHHH🦅🦅🦅🦅🦅'MERICAAAAAA🇺🇸🇺🇸🇺🇸🦅🦅🦅🦅
Definitely the mouth breather on the left at least.
they rated anything with sauce the best, which i thought was hella unfair
They are absolute idiots
@@pdkeast😂 oh boy... throwing shade lol...To be fair I thought his takes were way out of pocket. Just not a person who enjoys flavorful food clearly.
I grew up with barberton chicken and I was so happy to see it on the list! Even around here, people either LOVE or HATE barberton chicken. I love it because of the texture and the crumb coating picking up a very savory fatty flavor from the lard frying. Not the best fried chicken by far, but unique and enjoyable every now and again :)
I've never seen a mention of Barberton chicken anywhere. I would've thought it would do better than it did here, maybe something was off the way Josh cooked it. He needs to make a road trip to Barberton to give it a try in person.
I had never heard about barbeton chicken before this video but now I wanna try it (and your comment made it even more appetizing)
As a non-American Serbian, I can only wonder what a full dish of Barberton chicken is after looking it up. Like, the chicken itself beyond the cut is rather generic, but what do you meeean they sell a đuveč-inspired "hot sauce" rice side dish with it?! Now I'm genuinely curious.
But no "hot sauce? That's why it didn't do well. Gotta have it with Barberton chicken.
@@rebeccablice8762 I was wondering if there was something missing. Because the Serbian food I've had plenty of seasoning so I don't know why their fried chicken wouldn't.
Love the new series🎉. If you could get the judges to rate the last combo item, that would be perfect!
Speaking from experience; Broasted chicken has been around for at least 40 yrs. The "broasted" method is excellent! The key is to do it using the traditional pressure cooker, and NOT the instapot! Also, just as you saw in the "Deep Fried" version of the show, the chicken needs to be completely covered in oil. also, try doing it with more than one pc of chicken. Believe me... Try it! You WILL see the difference and love it as your #1! !!!!
I really didn't think this channel could peak even further. But it most certainly has. 10/10
Hi Josh, I'm from Wisconsin and about 45 mins from where broasted chicken was invented. A normal pressure cooker doesn't get the same results as a Racine chicken broaster. Come on up to the midwest to try the chicken and I think you'll be impressed!
Ya regular pressure cookers don't get hot enough to pressure fry. Also, having looked up what broasting was after hearing it for the first time in this video, there is a step messing from the video which is to shallow fry it after it's pressure fried to crisp it even more, which in a pressure cooker that probably can't pressure fry would make it better.
Its like the guy in the hat can't taste spices in all dishes whether American or International. Papa Josh get his tongue checked. 🤣🤣🤣
It's no wonder you don't see him in any future videos anymore. Dude has the palate of a 2 year old (unless he's supposed to represent the children demographics) 🤣
As a Malaysian watching this video I can assure you that we Malaysians usually don't fry the chicken with flour. We just marinate the chicken with tumeric powder and salt at simplest and fry it
There's also another version called Ayam goreng berempah but that is another story
German here, your Schnitzel looks soo good! The breading really puffed up from the meat, looks crispy. Just perfect. Almost an Austrian „Wiener Schnitzel“ just with chicken instead of calf 💪🏻
naaah man its way to thick too be "perfect", other than that, looked good! cheers from vienna
Brooo, why u fry your Schnitzel?? Just use Butterschmalz and other stuff, it tastes wayyy better
@@alphaomega7585 I usually shallow fry my schnitzel with regular vegetable fat. Taste wise I totally agree, butterschmalz is the OG 😄👍🏼 What I like to do is add a little Parmesan to the breadcrumbs.
Hey Josh. Made the buttermilk chicken today, as the recipe followed, and it seriously blew my mind! Some of the best fried chicken I’ve ever had. Anyone who’s thinking about cooking it, I highly recommend it.
Next time, just tell the tasters that you're reviewing "chicken". Seemed like they were biased at times because it's not "what I think fried chicken should taste like".
I mean they gave Buffalo wings a perfect score 🙄
@@jordanbest3926 that’s what gets me like how the fuck did the wings get a perfect score, but the objectively better ones got a worse score lol. This is peak American lol
@@thomasgalvin8806 if Josh wanted to kick it up a notch he could and have a few viewers on the panel instead. That would be pretty amazing.
Seem very americanized uncultured ppl tbh lol not good to review all these different variations of fried chicken
@thomasgalvin8806 I wouldn't say all that. I will say the dude on the left was way too harsh and I don't think he understands that 5/10 is average and anything less is closer to garbage. All of his scores should of been way higher than what he was giving
Hat guy doesn't enjoy spices.
Hat guy is lgbtq!!?!
Two hat wearer’s
Uncle Josh. You are great. Cook from Poland. Your knowledge helps me a lot to reach the top. I'm ordering a book in the near future.
As a Southern man, pan fried with the love is the beat honestly
You just cant beat grandmas fried chicken with green beans(cooked with bacon and onions and garlic) and the mashed potatoes with cream and chives
Thanks, now I'm hungry and had to call my nonna❤
Still can’t get over how chicken Kyiv and Cordon Bleu got different scores
seems like the team put a lot of work into preparing and filming for this
great job guys, amazing video
That must have been a mountain of work to make all those fried chickens.
One note: from my experience Karaage is typically dredged in potato starch rather than corn starch. I've made it both ways (usually because I forget I'm out of potato starch) and the difference is subtle but noticeable.
This is some UNREAL dedication, Thank you Josh!
Love the videos!
A note on pronounciation: in Mandarin, a q is pronounced like a ch (not exact, but close), an x is an sh (again, close but not exact), a c is a ts, and a zi is a tze. So, caiziyou is tsai-tze-yo, xaioxing is shaioshing, and chongqing is chongching.
I'm totally going to try making your final recipe!
For Hat Yai chicken
The crispy shallots are full of flavors that makes this dish stand out.
..finishing up by toss crispy shallots with a bit of sugar and chicken powder...sprink on the top of your favourite fried chicken served with sticky rice would be perfected
Hat yai chicken will not stand up right with the flavored crispy shallots.
Let me know how it works for you.
❤Sichuan chickens is my most favorite.
I loved this series. I loved the hamburger taste testing and I love this one even more. Thank you!
I can't believe you addressed Barberton Chicken!!!! I grew up in NE OH, but never heard of Barberton Chicken until I was in my mid 20s. A friend kept talking about this world famous Barberton Chicken, and finally took me to Belgrade Gardens. I was really disappointed, and understood why nobody actually heard of it!! The other weird thing about Barberton Chicken is that it's often served with something called "hot sauce" which is neither hot nor a sauce. In fact, it's a rice side dish, like very mild Spanish rice. OTOH, it's great that the stories and recipes of odd and peculiar local foods are documented and preserved on TH-cam!
After living in Japan for about 7 years and trying all different kinds of Karaage, I can tell you it really is good. Even if they just refry frozen chicken, it's still amazing. Certainly has its place among the top fried chickens.
Josh as I am from Germany. Please do not deep fry a Schnitzel. It needs to be fried/ cooked in a pan with a good amount of clarified butter!
Ja bro sonst bring ich alle um 😂
@@henristurm582 If you want to….
That's true, actually using chicken for Schnitzel is more of an Israeli thing, it's also traditional to use neutral oil due to the fact using butter isn't kosher with meat
Josh as I am from Austria. Please do not call it German. It is Austrian!
@@rentgeilthings richtig
Hats off to the effort you have put into this! I'm from Hungary, where the common recipe for battering is the flour-eggs-crumbs combo. I'm trying your benchmark recipe today! 🤞
i'm australian and we usually do it that way too. you should try panko crumbs instead of the standard type if you can find them, makes it so much crunchier and nicer imo
"It's good, it's just not fried chicken"
*Vikram proceeds to give Chicken Cordon Bleu a higher score*
Does he think ham is fried chicken?
As a Singaporean, har cheong gai is one of the best things ever and it may be reddish and maybe not too much paste, hope you guys get to eat a good one in your lifetimes 😅 ❤
the batter looked a little too thick to me
Hello from thailand 🇹🇭
Agree. It's either the dish was not cooked properly which is unlikely or the judges are too white to appreciate the dish 😢
22:20 rapeseed oil is what canola oil used to be before they started modifying the plant. "canola" is canada + oil, and was originally rapeseed. (:
If I'm not mistaken here in Brazil, the frango a passarinho, it's actually just because of the size, not exactly about the seasoning and stuff, there's some legendary recipes from old places I. Brazil, but ye, thanks for adding our version!
Pan fried chicken is always better to me than deep fried because you get the browning all over but with some extra crispy parts where the chicken was in contact with the skillet. Gives variation between bites.
@@PoppaBellthe most expensive is never the best😂
For me it’s that I don’t need to use nearly as much oil as with deep frying
My Mammaw always pan fried and her chicken was god tier, and so anytime I eat fried chicken it better be pan fried
I've just discovered this channel and it is the best! So much to learn and absolutely great for a home chef! Lots of content that is absolutely relevant to anyone who loves to make food. Watch and repeat!
I love how we have 25 points at 19:06, but that definitely adds to 23. I had to pause and do it a few times to be sure, but yeah...just new math going on there. Irrelevant to the results and overall awesomeness of this video, thankfully! 😀
Karaage chicken is also my absolute favourite of all time! Goes great with saracha aioli 😊
I love you Josh. I just bought your book. It's a special moment right now. I'm finna sit down and check it out. Thank you.
Instant pots rely on steam to pressurize, so if you've got oil in there instead of water, there's nothing to build up pressure
I wonder if crowding the pot more would get enough steam from the meat to make it work?
I'm actually really sad the instant pot option didn't work out. Chick-fil-a uses pressure fryers for their chicken and it would have been really cool to be able to do that with a home appliance.
I love my instant pot, but it's barely a pressure cooker.
Thattukada Chicken is served with porotta, a bread made of all purpose flour (maida) and palmolein oil, kinda similar to naan bread but a bit thin and a bit crispy.
When Joshua put that shrimp paste in I instantly said to myself in my head "use the right amount, not the white amount". It's definitely Uncle Roger approved
white amount? stupid mf
Schnitzels are normally fried in butter, also the breadcrumbs are normally seasoned. And Karaage is normally triple fried to get the extra crunch. Crap, now I'm hungry again!
Very well-presented information. Everything is concise and to the point. Thank you!
Your Portuguese for frango a passarinho was actually not that bad, I’ll just say that is normally roasted and not breaded and fried so I got confused. Great video mate as always!
When he said “it’s good but it’s not fried chicken” as reason for giving Kyiv a low score pissed me off sooo much. It’s not like typical AMERICAN fried chicken, but it IS chicken and it is fried!!!
I got fired today, but salt hank and Jim’s enthusiasm made me feel so much better. Thank you guys I love what you do ❤
Instead of the "Schnitzel" you could have made austrian "Backhendl", which is... you guessed it, fried chicken from Austria (or to be percise, Styria). Super delicious and always served with Potato Salad with Pumpkinseed Oil. Always ate it growing up, my absolute favorite:D
thought the same
Bro in the Video Said Schnitzel is german 💀
@@abostileabostile2529 yeah, fucked up. Austrian culture always gets mixed up with german culture
chicken schnitzel is actually a signature Czech dish... So, it is an authentic recipe just neither German or Austrian :D
This channel should earn much recognition... hats off to you and all the team
Glad you rolled it back on the Chicken Tenders thing- the Tender is actually its own muscle- each chicken only has two, and they're not that big. You probably could have gotten actual tenders, though.
My folks are from Ohio. My mom is Serbian and from Barberton (in the 30's+40's there was a really big Serbian community) Yup, I grew up with that, luckily my mom also added onion and garlic powder and a little paprika. It makes really juicy and crunchy chicken.
for the chicken 65 [keep reading for a personal favorite chicken 65 recipe]
personally i would add more garam masala and chilli powder, you have to let that red colour and spice shine
also do not fry thai chillies in the oil only fry mundu chilli or kashmiri chilli. and add a little bit more curry leaves, this will heighten the flavor of the oil itself.
additionally you can also marinate the chicken along with onions/chillis
also please add more sauce that stuff triggered me
some places make the sauce and the marinade together and fry it like a batter around the chicken
chicken 65 recipe (no quantities. throw shit in and use feeling, uncle roger style):
ingredients:
egg
curd/yogurt (hard-ish. not melted and liquiddy)
ginger-garlic paste
*this next part is very region locked but you can do the more authentic method also.*
you can add Shakthi or AAchi chicken 65 masala along with corriander and turmeric powder
or you can make the seasoning yourself with:
garam masala
corriander powder
turmeric
corn flour
chilli powder
salt(to taste)
little bit of oil for the right consistency
*you should get a batter sort of marinade.*
add small boneless chicken pieces and mix well because we hate bald spots
*let it sit in the marinade for 30 to 60 minutes*
season the oil with curry leaves(add the right amount not the white amount but also stay safe and dont burn yourself)
and chillies(preferably kashmiri or kanthari or ramnad mundu or any indian chilli)
deep fry the chicken until a nice sharp red colour
hope this helps and as usual amazing video josh
Thanks for the inspiration Josh! I now have one chopping board, a pot, 4 plates, 5 bowls, a pair of tongs and a knife and fork to clean up and it’s 10pm
As someone who lives 30 minutes away from Barberton I can confirm the chicken isn't anything truly amazing however, when eating the chicken you have to eat it with their signature hot sauce which is a hot spicy tomato rice dish and it improves the chicken, it also gets served with fresh fries and sliced bread.
As a huge chicken fan, this was amazing!
frying chicken under pressure (In a pressure cooker) is actually how fast food do it however they do it in a rather batch so that the moisture released from the chicken can build up pressure and also the chicken is friend inside a metal cage to prevent them from floating and stay submerged in boiling hot oil the entire cooking time. Boneless parts usually takes about 8 minutes to cook while chicken legs take about 12 minutes to cook and after that we will keep it in the oil for another minute before pulling it out to make sure the chicken is cooked through.
I think it depends on how you use the air fryer and what oils you use because mine come out actually not like that. I made a pretty juicy steak from one. Also, it could just simply be the type of air fryer. Some air fryers have better than others.
The best friend chicken recipe I've ever had were deep fried schnitzel style chicken thighs drenched in a sour and spicy lemongrass sauce. I believe the sauce was made like the Nashville chicken sauce but with chilli and lemongrass.
Italian here. Never heard this recipe of pollo fritto that you presented in this video 😅, when we fry chicken we usually made "cotoletta" that is basically chicken breast (flour -> egg ->breadcrumbs) fried in a pan with e.v. olive oil (south version) or butter (north version).
The question I have while watching this is. Do the taste testers know which method is used? I feel like that might have influenced their decision. It wasn't hard to guess that the Deep Fry method would get the highest score before you even started lol.
yeah seeing seasonings other than salt basically get voted low by at least 1 judge each time made me go -_- a lil
@@JoSeeFuss as a brazillian, frango a passarinho would be an easy 8 to 10 depending on how it's done, but i won't call them ignorant for not liking it lmao.
shrimp paste is disgusting for example, of course they would rate that poorly, but people that grew up eating it are used to it, so they no longer hate it.
@@JoSeeFuss if they are ignorant, you are arrogant. They didn't like it. So what? I was shocked how low the dude on the left was rating things but he rated them on his palette. He looks to be from a more Spanish background than American from the way he speaks so I think you should reevaluate that unnecessary salt in your system
Hey Josh, nice vids as always but just a concerning detail about the "broasted part" is that it can't really be done with those home-kitchen kit pressure cookers. They're usually done in batches too in an industrial type of pressure cooker.
For a whole chef I was so surprised he didn't know that, this method is basically how its made by corporate fastfood chains
@@Yamin1348 home version cant get enough pressure. it can explod.
I actually have an air fryer cordon bleu recipe that's really popular with my family; I call it Bleu Wellington.
I butterfly and flatten chicken thighs on plastic wrap, season with salt & pepper, layer procutto slices with havarti cheese 2 times, roll tightly, freeze for 5-7 minutes to firm up, and I par cook(via air fryer) it for 7-10 minutes at 350°, and throw it into the freezer until it's cool enough to wrap it in puff pastry(about 10 minutes), seal the Bleu Wellingtons fully, baste the dough with garlic butter, finish the cook at 375° for 10-15 minutes, and top with parsley(if requested).
Since no one has mentioned it (from what I've seen) Hakka cuisine is also called Ke Jia Cai in mardarin pinyin and is part of southern Chinese cuisine, from what I am aware of it is not related to Indian cuisine although I may be wrong. Reason: my father is from the part of Fujian that are Hakka
During the British rule in India, some Chinese migrants made it to “Calcutta” present day Kolkatta - a port city in the eastern part of India. Kolkatta eventually became home to a small Chinese community in India and is considered the origin of “Indo-Chinese” food in India. Present day Kolkatta has 2 Chinatowns.
I am not 100% sure but one of the first groups to come to India were the Hakka people. And hence you’ll find dishes like “Hakka Noodles” all across India.
There’s a very small population of Chinese people in Mumbai as well.
(PS- I’m not claiming 100% accuracy, just sharing what I know about the history)
@@nkp_nkp I see, that's interesting! Although I believe that the Hakka food Josh is referencing in the video is the kind that remained in china. Though I do wonder what fusion cuisine between the two would taste like.
@@_soulgamez_3104 I think the one Josh is referencing is probably the fusion one, because it's almost exactly like the "chili chicken" that is extremely popular in India. Regardless of that, Indo-Chinese food is definitely one of the most beloved foods in India. I am curious what Mainland China folks might think of it :)
@@nkp_nkp that's good to know! I'll make sure to check it out when I have the chance 👍
My heart is hurt because your boy there rated ayam goreng and chicken 65 at 1 😭 is he not a fan of spices? lol.
Not a fan of flavor lol
18:49 glad you made my hometown authentic food 🎉 these bad boys represent our late night snacks culture
Props to Joshua for including Chongqing chicken! It's my personal favorite along with karaage (which is 4 syllables, btw: ka-ra-ah-ge)
I was pleasantly surprised to see Chongqing chicken as well. Mainly because I've never had it with breading before, so I wouldn't have expected it in this video.
I'd still crush it though. With no hesitation.
21:36 as uncle Rodger says shrimp paste is white people kryptonite 😂😂😂😂
Awesome testing & thanks so much for the recipes!
Duuuudeee !! You've effectively made a version of Butter Chicken with fried Chicken and the sauce having a ton of elements from different corners of the world !!
This might just be the twist nobody saw coming yet Everyone needed !!
Brilliant One, keep these awesome dishes coming 🔥🔥🔥
I want to be a taste tester...😩
Those guys are having it good!
@Isabella-tf1qc Hello Isabella. Thank you for the offer, but I believe in Jesus Christ.
Probably a long shot here but if you’re in OKC, you’ve gotta get the chongqing chicken at Szechuan Story. It’s soooo fragrant and Szechuan peppercorns have this spice but also a tingling feeling on the mouth. WOW I’m so glad it won international here.
I would have liked to see the judges take on the final recipe - but it looks great; I really like these videos
It would have been nice to see the judges taste that one that you put all the methods into.
Yeah kinda silly not to end it like that
@ratzinc87 Still, though I enjoy his content. I think I'm going to buy his cookbook when I have enough money to do so.
@@higurashianduminekoconnect1702 ok
Grew up on chicken kyiv, my friend called it "Advances Chicken Nugget", my favorite food
4:08 We NEED a cowboy episode! 🎉🎉🎉🎉🎉🎉🎉
9:11 so 21, can you do something for me 😂😂😂😂
As someone who makes pressure cooker fried chicken, you need to cook a lot of it at once. One thigh isnt gonna make enough steam to get to pressure, you have to make 8-12 pieces
You need better judges lol
they called a fried chicken with no flour not a fried chicken but chicken kyiv literally fried and baked and they say its is a fried chicken? man
Dang Josh! You can cook anything! This video impressed me so much that I'm go buy your book.
How do you NOT serve the final to the judges panel?! Man what the hell.
He likely realized they sucked, so didn’t want to waste the recipe on their opinion… “bruh, it’s not fried chicken 🥴”.
@@threemr01These judges were really kind of unbearable. Irritating to say its not fried chicken in a video ALL ABOUT FRIED CHICKEN.