scoured the interwebs for pan fried chicken recipe and stumbled upon this gem, not only did I learn how to fry a good piece of tenderloin but I also learned that I need to be using a paper towel to soak up the excess water, I'm not sure why but I thought I had to cook that off..which lead to incredibly dry chicken! Thanks for sharing!!
I work at a grocery store, our warehouse is dividing merchandise among all the stores, since they all have higher demand we are running out faster. We are getting more in with each truck so don't worry, essentials will be back in stock soon.
I’m so happy that you’re posting so often! I often follow your recipies “live”, so it feels like I’m cooking with you! I have very bad anxiety, but watching your videos, it often calms me down. Thank you!
Since I’m not fond of sweet, I might monkey around with some different sauces. Sesame oil and seeds for sure. My question is: Weren’t we all taught not to crowd the pan? Maybe half or two-thirds of this amount of chicken seems right to me. Either way, I love your videos and your upbeat attitude, especially during this time. Cheers!
As always, Chef Tom, I love watching your videos. My wife is going to see if our local Kroger has some coconut milk so she can make the curry soup you made a few days ago. Stay safe!
Chef Tom, with this outbreak hitting everywhere, would you do some recipes for food thats easy to make withe basic and easily accesible ingredients for people who may be stuck at home for weeks or even months
no sear and probably overcooked by the time it rests. also that pan is chipping and needs replace chef. next time: • marinate chicken in preferred sauce the day before so the flavors and salt can absorb • let chicken come closer to room temp so it cooks faster • cook less pieces at a time so pan temp doesnt drop when poultry is added • add extra sauce at the end of cook and turn off the heat when chicken reaches 160 (chicken should reach 165 as it rests)
That looks lovely. When I stew any kind of meat I always aim for 30 minutes or more simmering time, and meat is always soft. But I have bad luck pan frying stuff, I guess for pan frying less time is better right? The least amount of time on medium-hight heat?
I realize western cooking they put the seasoning while cooking but asian cooking likes to marinate their meats first. Does it make any difference actually?
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I love this video. Feels really simple and organic. It just has charm. Thank you for posting
scoured the interwebs for pan fried chicken recipe and stumbled upon this gem, not only did I learn how to fry a good piece of tenderloin but I also learned that I need to be using a paper towel to soak up the excess water, I'm not sure why but I thought I had to cook that off..which lead to incredibly dry chicken! Thanks for sharing!!
Genuinely fun to listen to. I'm just starting my meal prep journey
Man... I love the way this guy verbally interacts with the camera
You're a gem! Thanks for all you do, even beyond your wonderful teachings. I appreciate your calming nature! 😌🤗🕊️💖
I work at a grocery store, our warehouse is dividing merchandise among all the stores, since they all have higher demand we are running out faster. We are getting more in with each truck so don't worry, essentials will be back in stock soon.
I’m so happy that you’re posting so often! I often follow your recipies “live”, so it feels like I’m cooking with you! I have very bad anxiety, but watching your videos, it often calms me down. Thank you!
Thanks for the help....I just moved into my place and can't cook...this really helped me a lot
Great tip keeping chicken dry with paper towels. I will make this tomorrow.
The searing sound is very relaxing!
Really great video. It is pretty soothing to watch. Will be making this tonight thanks!
😊😊🤷♂🤷♂ OMG its looks so nice just like how they cook it in the mall :D
‼️👍👍👍 It’s turning out great :) Looking forward to your other vids!
Good speed!
You have such a pleasant voice to listen to. I found this video relaxing and will try out your tips while cooking tonight. Hope you're well!
The chicken flip at 9:48 is so satisfying, I was worried there for a moment but then bam, it flipped! Thank you!
This all struck when my kitchen was mid remodel. I wish i could cook but i only have my air fryer and instant pot and microwave right now.
You can do a lot with that Instant Pot. If you use Reddit, check out the Instant Pot sub-Reddit.
Great stuff, Tom!! I think I'll try this one as well!!
Since I’m not fond of sweet, I might monkey around with some different sauces. Sesame oil and seeds for sure. My question is: Weren’t we all taught not to crowd the pan? Maybe half or two-thirds of this amount of chicken seems right to me. Either way, I love your videos and your upbeat attitude, especially during this time. Cheers!
excellent looking. yummy!
Looks good like the part where he says oooh
"Suck it, suck it, suck it, get all the water out"😂
As always, Chef Tom, I love watching your videos. My wife is going to see if our local Kroger has some coconut milk so she can make the curry soup you made a few days ago. Stay safe!
safe from what biden?
How’d it turn out biker dude?
@@dcapjunk haha, from what I remember, it was 3 years ago, it was good. All of chef Tom’s recipes are awesome.
Chef Tom, with this outbreak hitting everywhere, would you do some recipes for food thats easy to make withe basic and easily accesible ingredients for people who may be stuck at home for weeks or even months
Sanitize stove knob after touching with chicken on hands
BRAVO
I put Max Temperature for my stovetop?
no sear and probably overcooked by the time it rests. also that pan is chipping and needs replace chef.
next time:
• marinate chicken in preferred sauce the day before so the flavors and salt can absorb
• let chicken come closer to room temp so it cooks faster
• cook less pieces at a time so pan temp doesnt drop when poultry is added
• add extra sauce at the end of cook and turn off the heat when chicken reaches 160 (chicken should reach 165 as it rests)
Great video!
thank you for the tips :)
You: "wash your hand with SOOAAAP!"
Me: "yes master"
Looks so good..thank you🌷
I get this vibe that this video came out during COVID lol
sweet and simple. no bullshit
That looks lovely. When I stew any kind of meat I always aim for 30 minutes or more simmering time, and meat is always soft. But I have bad luck pan frying stuff, I guess for pan frying less time is better right? The least amount of time on medium-hight heat?
“Preheat really good”
What setting?
can you make more healthy soup now that is better to stay home I'm a senior thanks 👀that chicken looks tasty 👍🥰💙✋
Thank u! And, consider buying a bidet toilet, much healthier, cleaner & much cheaper in the long run :)!
God bless!
Tom I'm also on my last 2 rolls of TP
🤣🤣🤣
What type of pan is that you are using ? I would love to get one !
And THEEENNN!!!!
why didn't you season the chicken bro?
Wrd he tweakin
ong he buggin 🤦🏻♂️
I thought da same but I’m sure there wasn’t any need too especially after them 3 sauces he added … prolly enough flavor with just dat 🤷🏽♂️
I was thinking the same shit. I laughed when I see people only used salt and pepper to seasoning their chicken.
u know why
Bro dipped his chicken in boiling sauce and went straight to the mouth. My tongue is numb from watching, lmao.
I was hungry and I didn’t feel like doing that extra stuff so I just panned them
Maybe you could dirty a few more utensils?
Aww no response from creator, kinda sucks when there is no interaction
Thank you sir
Love your videos! Keeping it simple and delicious. Hope you find some toilet paper!
I realize western cooking they put the seasoning while cooking but asian cooking likes to marinate their meats first. Does it make any difference actually?
just for more flavor to marinade:)
Shout out to you for reminding everyone to sanitize cooking utensils, phone, fridge handle etc…often people overlook things like this…GROSS
Love you
youre cutting the chicken along the grain
A welcome distraction.
Olive oil instead of corn oil. Corn oil is hella bad for you.
I was told not to cook with olive oil by a naturopath. vegetable oil is better for cooking
literally no sear at all. too low heat my friend
i was wondering this too. would this chicken be cooked all the way through and safe to eat?
When I was a cook they would always stress that they didn't want any sear on the chicken. They prefered it cooked white
Bad chicken bro where the seasoning at that shit ain't got no flavor 😒