This was cooked to perfection! Just like grandma used to make! She had dementia but it doesn't matter, she still put the effort in, just like you did Kay! Thank you! Brought back sweet memories!
I made this recipe for my Tinder date and it was a great success! He loves fish and cheese so this was a perfect choice. Of course he wants extra sauce so I am glad there was an extra serving. I don’t like spicy food so I left the breadcrumbs off but it was perfect.
Hi, I'm Italian and just want to say I've just seen every one of your videos, and that's exactly the way we cook in Italy, thank you for spreading some good information about gastronomy culture.
Incredible demonstration of how fine dining results from deceptively simple cooking methods. The thick flour and butter sauce should be trademarked - I don't think it's been done before. And, from the irregular shapes of the breasts, it looks like you used naturally hunted wild chickens?
Chicken Parmo is a right right good fancy meal. I had it once in Hartlepool and it was proper good. It filled me up no end. I remember after I left the restaurant I saw a transvestite dressed like a cowboy Dolly Parton being shouted at in the street by local yobs. The next day when I was going for another meal I saw a man in an electric wheel chair having an epileptic fit. Fumbs up.
I once, on the 25th of December saw on telly Dolly Parton dressed in elf costume like she was the winter man's slave or something. So she doesn't dress like a cowboy all the time and that lot.
Kay, I’m a long-time viewer and this is by far the BEST dish you’re cooked. Congratulations!!! The trick with that sauce is to add milk until it is the consistency you’d like when it bubbles again. Too thick? Add milk and bubble it again. Good job!!!
@@sn0_ I’m serious. From a technical perspective, the only issue with this dish was too little milk in the béchamel. The chicken might have been overdone, but otherwise it was executed well. Two mistakes: the best she’s ever done.
@@nope24601 There's no way you think this, first mistake was its didn't look like she tenderized the meat which I'm not going to really take points off for but its a nice touch to make better chicken. Second mistake was she didn't even season the Chicken, Flour, Egg, or Breadcrumbs. Third mistake was she used tongs instead of her fingers to make sure the chicken was covered properly, the reason this matters is because your fingers are more delicate and don't cause the coating to slide off the chicken. Fourth mistake was she baked fried chicken with hardly any oil to give a good crunch, it should have been pan fried but I've seen baked but its not as good. Fifth mistake was her gravy had way too much flour, she only needed like a spoonful or 2. Sixth mistake was she didn't even add enough seasoning to the gravy so it was basically flavorless. I mean no hate to you or Kay but I don't believe anyone really think this dish is good
@@soupwaffle912 I mean what I said. You can argue for a different technique, but then you're splitting the good, better, best opinions. Technically, the only mistake was the last of liquid in the sauce. The chicken was breaded and cooked (maybe not to your taste), the sauce had a proper roux (you can't deny that), the béchamel was not properly cooked (you can't deny that). Seasoning is subjective, especially for home cooks. Really, this was one of her best.
@@KaysCooking I was on about me being the geordie 😁 and where I live you don't hear any northern accents 😩 so your channel meks me happy!! I do miss up north! Always craving stotties with pease pudding and ham!! and peach/pineapple melba's! 😀👍
A little tip for the Roux (Sauce), If you cook the flour/butter mixture off a little bit before adding the milk, it will have a nicer flavour at the end. I also think you could have added a lot more milk to your sauce and cooked it slowly until it's thickened like a lasagne white sauce! :)
How in god's name did she do that, she made a ruex added a pint of milk and ended up with a ruex still, I have no idea how she managed that Maybe next time add 2 pints of milk or maybe a gallon with that much butter and flour
Great job :) i do think your sauce was way to think : maybe next less flower. as far a flavor because you don't like mustard, try hitting it with some Worcestershire sauce, black pepper. That said I would love to see you make a meatball sub sandwich. which is basically a garlic bread sandwich that has meatballs that were cooked in a pasta sauce topped with cheese and possibly tomatoes, lettuce maybe another type of sauce :) great video keep them coming. :)
Frying flour is a first for me But when you mentioned pouring the sauce over the chicken and you put a dollop of I don't know what on it I lost the plot I have not laughed so much in ages I know you try your best kay Happy cooking 🤣
Kay I have allowed you to cook your own way for too long without commenting. But as a man from Middlesbrough this is too far and I can only take this as a declaration of war for the people of Middlesbrough. Expect strong resistance we will not let this go quietly!!!
More southern style chicken than italian, I do like milk gravy though, only thing missing is a bit more milk and lots of black pepper... but I know Kay doesnt like the spices too strong, I just love fried chicken and white gravy.
Kay, try deep-frying the chicken instead of putting it in the oven. And the sauce has too much flour in it so it becomes very thick, you need to put more milk
The amount of flour you put with the butter i was worried for a second but it turned out to be smooth velvety sauce with perfectly spicy chicken, solid video as usual.
Hey Kay!!! Nice job on the food. Just a bit of advice tho coat the chicken in egg then put the flower so that the flower actually sticks onto the chicken then put the breadcrumbs afterwards
Hey Beautiful! Just going to offer a little suggestion and hope it helps you with any fried chicken. Soak it overnight in buttermilk or dill pickle juice 😍 Being from the South in the USA we pride ourselves on excellent fried chicken and this is a must for us. You don't taste it in the chicken however it offers up flavors that are out of this world! Please try it just once and see what you and Lee think 😊
I assume this is the same as chicken parm(esan)? I don't know how it's properly made, but in the USA, where chain restaurants "Americanize" everything that isn't already American, chicken parm is breaded chicken with melted parmesan cheese on top, covered in tomato sauce (and I recently learned what we call "ketchup" or "catsup" is called "tomato sauce" in other countries, so I don't mean that) or marinara sauce. It's good. Love you, Kay!
@@creeperbell I didn't know what England called it, but I read an article on how easily other countries can spot a US American, and it said many countries call it tomato sauce. 🙂
yo kay, just a suggestion next time you make a roux aka basically a white sauce, you only need about 1 - 3 tbsp each of flour and butter (added in a 1:1 ratio), melting the butter first then adding flour right as the butter has finished melting, cooking at a lowish heat until the raw flour smell is gone (normally take about 5 mins), then you add milk, which the amount of depends on how thick you want the sauce, so if you just add little by little while whisking constantly on a medium-low heat, then no need to measure you can just go off of the consistency
I understand some people don't like the feel. but it's easier to get a good bread on your chicken if you use your fingers. one hand in wet, one in dry.
I feel nothing but pure joy watching this.
It's like Magic😂
All I feel is pure existential dread. What am I doing with my life?
@@timothytregeagle9323 😂😂😂😂
This was cooked to perfection! Just like grandma used to make! She had dementia but it doesn't matter, she still put the effort in, just like you did Kay! Thank you! Brought back sweet memories!
Amazing! Not seasoning the chicken at all is a brave choice!
Didn't ask
@@HogRiddaWarthog If no one asked then did you respond?
@@Javk8952 cuz ur absent dad
🤣
@@HogRiddaWarthog he is right next to me
I made this recipe for my Tinder date and it was a great success! He loves fish and cheese so this was a perfect choice. Of course he wants extra sauce so I am glad there was an extra serving. I don’t like spicy food so I left the breadcrumbs off but it was perfect.
Are we supposed to feed tinder dates? Is there a dating app for people who’ve already eaten? Asking for a friend.
I'm guessing you didn't want a second date?
@@Matty12787 lol
This is why you’re single to begin with.
@@Matty12787 I nearly lost a mouthful of beer over your comment 🤣🤣
That rue looked perfect. Always love a rue that is thicker than mashed potatoes. Cool, no cheese parm recipe. Brilliant.
Really? Lol 😆
Excellent Bossy. You caught the joke. I thought it went well with Kay's technics.
Or bechamelsaus…
*roux
@@greendog456 bechamel
Hi, I'm Italian and just want to say I've just seen every one of your videos, and that's exactly the way we cook in Italy, thank you for spreading some good information about gastronomy culture.
You are joking?
@@Emmfra74 of course
Isn’t sauce supposed to move?
Incredible demonstration of how fine dining results from deceptively simple cooking methods. The thick flour and butter sauce should be trademarked - I don't think it's been done before. And, from the irregular shapes of the breasts, it looks like you used naturally hunted wild chickens?
Ak
Watching Kay cook is a merry go round of emotion. Can’t wait for Lee’s taste testing.
"it's actually quite nice."👍
😂😂😂😂😂😂
That was sauce??? Holy shit it look more like mashed potato 😅😅😅
That's a lovely apron Kay! Love your videos!
I adore you Miss Kay...boiling butter nearly made me faint though.💕
??
All that butter yet the roux still turned into some kind of cake batter
@@bbloomfield6497 she just didn't use enough milk. She had enough roux for like a gallon of milk maybe me even more.
@@bbloomfield6497 lmaoooooo
Always on the edge of my seat when at the end of the video if Kay can remember all her script for subscribing. Nailed it after a second, gj kay!
I've said it before and I'll say it again, we need a Kay's Cooking Shot Glass 🔥
Yes! Omg, yes to this idea! Kay's Cooking shot glass is perfect! 🧡
I don't even drink, but I love shot glasses, and I agree!
I'd buy an apron
100%
@@GOOPYgreens Apron with "Hi people, I'm back cooking again"
the one thing that brings me joy is watch kays cooking.
Chicken Parmo is a right right good fancy meal. I had it once in Hartlepool and it was proper good. It filled me up no end. I remember after I left the restaurant I saw a transvestite dressed like a cowboy Dolly Parton being shouted at in the street by local yobs. The next day when I was going for another meal I saw a man in an electric wheel chair having an epileptic fit.
Fumbs up.
Dolly pardon dresses in cowgirl attire so I'm confused by saying the DP look a like was dressed in cowboy/cowgirl attire.
Best comment ever, also love you Kay!
I once, on the 25th of December saw on telly Dolly Parton dressed in elf costume like she was the winter man's slave or something. So she doesn't dress like a cowboy all the time and that lot.
that was almost as entertaining as the video you commented on
I get so excited every time you make a new video! You always make me smile, well done again!
Ahh Chicken Parm, hold the Parm, plus a weirdly thick roux on top for some reason... just-a like-a mama used to make! *finger kiss*
Kay, I’m a long-time viewer and this is by far the BEST dish you’re cooked. Congratulations!!! The trick with that sauce is to add milk until it is the consistency you’d like when it bubbles again. Too thick? Add milk and bubble it again. Good job!!!
@@sn0_ I’m serious. From a technical perspective, the only issue with this dish was too little milk in the béchamel. The chicken might have been overdone, but otherwise it was executed well. Two mistakes: the best she’s ever done.
@@nope24601 There's no way you think this, first mistake was its didn't look like she tenderized the meat which I'm not going to really take points off for but its a nice touch to make better chicken. Second mistake was she didn't even season the Chicken, Flour, Egg, or Breadcrumbs. Third mistake was she used tongs instead of her fingers to make sure the chicken was covered properly, the reason this matters is because your fingers are more delicate and don't cause the coating to slide off the chicken. Fourth mistake was she baked fried chicken with hardly any oil to give a good crunch, it should have been pan fried but I've seen baked but its not as good. Fifth mistake was her gravy had way too much flour, she only needed like a spoonful or 2. Sixth mistake was she didn't even add enough seasoning to the gravy so it was basically flavorless. I mean no hate to you or Kay but I don't believe anyone really think this dish is good
@@soupwaffle912 I mean what I said. You can argue for a different technique, but then you're splitting the good, better, best opinions. Technically, the only mistake was the last of liquid in the sauce. The chicken was breaded and cooked (maybe not to your taste), the sauce had a proper roux (you can't deny that), the béchamel was not properly cooked (you can't deny that). Seasoning is subjective, especially for home cooks. Really, this was one of her best.
@@nope24601 Maybe there was some seasoning in the breadcrumbs, it had a bit of a orange colour.
You just made Lee eat pure roux! 😂😂😂
You are always so happy and truly seem to enjoy cooking. I always look forward to your videos 🙂
Kay, can you make a cornish pasty? Love your vids. They certainly keep me entertained.
That orange bowl is the unsung hero of this channel
To right
I LOVE YOU KAY!!!!
i have watched ur videos for over 4 years!
Love from Scarborough xx
Thanks so much
@@KaysCooking 😁😁😁
You and Lee are a hoot...I love watchin you guys, you always put a smile on my face 😊
Chicken looked pretty good btw 🖤
Her thumbnails are only getting better
Did u get all the lumps out the sauce in the end?
Have you had the paint on your walls tested for lead?
Love you Kay, I'll be serving this at my kids camp this summer!
I love that for you?
I wish I could be at that camp if she did
I love Kay's Cooking I love this video, I'm making chicken parmo today actually☠ It's lovely kay thanks for the recipey :D
Hope it goes well
Why the three - prong fork?
Or the threek you mean?
Ahhh Kay, this geordie lass who lives down south is grateful! Thanks Kay for mekin me smile!😃
I'm not a geordie
@@KaysCooking I was on about me being the geordie 😁 and where I live you don't hear any northern accents 😩 so your channel meks me happy!! I do miss up north! Always craving stotties with pease pudding and ham!! and peach/pineapple melba's! 😀👍
keep up the good word kay, alwasy making my days better when i see you uploaded
Thanks
You hit this one out of the ballpark Kay. Amazing.
A little tip for the Roux (Sauce), If you cook the flour/butter mixture off a little bit before adding the milk, it will have a nicer flavour at the end. I also think you could have added a lot more milk to your sauce and cooked it slowly until it's thickened like a lasagne white sauce! :)
Tried to get all fancy with the spelling of roux and didn’t even spell it correctly
@@rupincr6082 whoops
The problem was it had too much flour, it needed like one or two spoonful's
I prefer my roux thick as butter so I can spread it across my meats with a common bread knife.
Kay, you're the best. Well done, your outro gets better every time. Keep up the good work Kay!
Thanks so much
Kay is a true gem! Lover her humor....or humour as the British would say!
Is that the same as color or colour?
chicken parm is a bit of a challenge. I've made it two or three times myself and i find it to be a very demanding recipe. Thank you for sharing.
Team swammmpy knows Kay cooks the best, wish you was my mom
looked pretty good! love the new apron
Thanks so much
Your channel is doing great I’m excited for you☺️
How in god's name did she do that, she made a ruex added a pint of milk and ended up with a ruex still, I have no idea how she managed that
Maybe next time add 2 pints of milk or maybe a gallon with that much butter and flour
Good for you for making an actual roux Kay! It looked like enough to thicken a swimming pool but still, way to go.
Love it kay, can u please make something for the dog?
I imagine everything she makes ends up in the dog lol
Kay's said the dog is okay to eat a little of their food
Love the consistency on that sauce! Great job as always Kay.
Thanks
@@KaysCooking What champ you main? come 1v1 howling abbys :)
Great job :) i do think your sauce was way to think : maybe next less flower. as far a flavor because you don't like mustard, try hitting it with some Worcestershire sauce, black pepper. That said I would love to see you make a meatball sub sandwich. which is basically a garlic bread sandwich that has meatballs that were cooked in a pasta sauce topped with cheese and possibly tomatoes, lettuce maybe another type of sauce :) great video keep them coming. :)
Frying flour is a first for me
But when you mentioned pouring the sauce over the chicken and you put a dollop of I don't know what on it I lost the plot
I have not laughed so much in ages
I know you try your best kay
Happy cooking 🤣
kay you're meant to put the eggs before the flour
Kay I have allowed you to cook your own way for too long without commenting. But as a man from Middlesbrough this is too far and I can only take this as a declaration of war for the people of Middlesbrough. Expect strong resistance we will not let this go quietly!!!
More southern style chicken than italian, I do like milk gravy though, only thing missing is a bit more milk and lots of black pepper... but I know Kay doesnt like the spices too strong, I just love fried chicken and white gravy.
I add a pinch of nutmeg to my white sauce for chicken parmo
Game changer
Kay, try deep-frying the chicken instead of putting it in the oven. And the sauce has too much flour in it so it becomes very thick, you need to put more milk
Somebody get this woman a Michelin star!
Her son is the nicest son every parents dream of
Hi Kay, have you tried adding more flour to the sauce to try and thicken it up?
Never seen an angrier pan full of butter in my life!!
The amount of flour you put with the butter i was worried for a second but it turned out to be smooth velvety sauce with perfectly spicy chicken, solid video as usual.
Hi kay its a traditional middlesbrough parmo witch for your 1st time really good effort keep smiling 😁
Love your videos, Kay! Big hugs!
Kay, there was no seasoning in the sauce, thats why it had no flavor also that was a lot of flour so it wasn't a sauce and more like a mashed potato
How do people go about sending you things?
I'd like to know also. However, I've sent things to a friend in the UK and she had to pay import tax on the gifts I sent her. Not fair at all.
This looks delightful. I use the same breading method for chicken.
Thanks so much
Send her to cooking boot camp
DO THE BLOODY TASTE TEST PLEASEEEEEE
I’m about to move out for uni, could you make a meal that’s good for students please?
I have made a few but will do more
hiii im a really big fan!!! u did so well keep up the work big kay💘💘💘💘💘💘💘
I think that thing on Lee's head is storing the food for future enjoyment.
They will say what they want, but I like to see how the lady likes to share all the food she makes 😸
Please do not forward any merchandise by Kay featuring her face. There are people profiteering from her image! We love Kay
Thanks so much
keep going kay i love your attitude and inspiration and spirit keep going , much love
Those ain’t potatoes my dear Lee
It look good this dish is the best ever your cooked congratulations !!!
Thanks
glad youre back at it Kay, love your vids!!
Thanks so much
I re made this and it was delicious love you Kay ! 💗
And Middlesborough bang on about this dish all the time
Hey Kay!!! Nice job on the food. Just a bit of advice tho coat the chicken in egg then put the flower so that the flower actually sticks onto the chicken then put the breadcrumbs afterwards
Sorry your wrong. It's flour, egg and then breadcrumbs. The breadcrumbs need to stick onto the egg.
Everytime I hear the word Hi your intro plays in my head.
Love your vids :)
Can anyone tell me what lees channel is called I'd love to watch him
Hey Beautiful! Just going to offer a little suggestion and hope it helps you with any fried chicken. Soak it overnight in buttermilk or dill pickle juice 😍 Being from the South in the USA we pride ourselves on excellent fried chicken and this is a must for us. You don't taste it in the chicken however it offers up flavors that are out of this world! Please try it just once and see what you and Lee think 😊
Good job Kay!!! Maybe a little chicken broth to the gravy but idk. Smells good!
I am you biggest fan and I would love to see more videos like this
You're the best, Kay :)
Thanks so much you are so kind
You Should Try quesadilla! I’m A Big Fan!
I assume this is the same as chicken parm(esan)? I don't know how it's properly made, but in the USA, where chain restaurants "Americanize" everything that isn't already American, chicken parm is breaded chicken with melted parmesan cheese on top, covered in tomato sauce (and I recently learned what we call "ketchup" or "catsup" is called "tomato sauce" in other countries, so I don't mean that) or marinara sauce. It's good.
Love you, Kay!
The teeside parmo is something people get after a night out on the lash. It just replaces the marinara sauce with a cheese bechamel sauce.
@@peefuzz351 Thanks. I didn't know that. 🙂
No In England we still call it ketchup, but also tomato sauce it’s kinda one or the other
@@creeperbell I didn't know what England called it, but I read an article on how easily other countries can spot a US American, and it said many countries call it tomato sauce. 🙂
your videos make me feel better
Good job Kay! Iron Maiden!!!
She enchanted the chicken!! 2:29
yo kay, just a suggestion next time you make a roux aka basically a white sauce, you only need about 1 - 3 tbsp each of flour and butter (added in a 1:1 ratio), melting the butter first then adding flour right as the butter has finished melting, cooking at a lowish heat until the raw flour smell is gone (normally take about 5 mins), then you add milk, which the amount of depends on how thick you want the sauce, so if you just add little by little while whisking constantly on a medium-low heat, then no need to measure you can just go off of the consistency
I also like my tumours breadcrumbed Kay, looks mint 😍
bruh idk why y’all hatin on this lady like she look happy doin youtube n yall makin it harder
The police said its pure jealousy
Is there anything Kay can’t egg wash! It’s a master class in cooking
I subscribed because AugustTheDuck made a video about this.
Good try kay love your videos just wish the wa more 🥰
Hey Kay, nice video! You inspired me to make chicken parmo for dinner tonight!!
Amazing work Kay! I would like for you to make a chocolate castle cake with colorful sprinkles🎉
Run to the grillls!!!! Run for your liiiiiiiiiiiiiiiiiiiiiiiiife!
Its
Not that bad
I will never dislike Kay's videos EVER!!!😊
L
@@aaronjazz2010 M
Hey Kay, I think you needed the cooker at a lower temperature for the sauce and add the flour in more gradually, other than that big thumbs up 🤗
I understand some people don't like the feel. but it's easier to get a good bread on your chicken if you use your fingers. one hand in wet, one in dry.
Got my Kays Cooking Shirt today. Friggin dope! love ya'll