Tried it. It's excellent. Super-fast and easy. Way less mess than stove top. I think it has better flavor than stove top because it's not greasy. I usually avoid making fried chicken because of the mess. This will be in my regular rotation of meals now. Thanks.
Happy to report this worked well for boneless, skinless chicken breast cut into strips. First recipe I've found that the coating adheres to the chicken without dissolving into the oil. I love traditional fried chicken (with the skin), but my husband only wants boneless strips and I've never been able to make them with a crunch coating. We were both pleased with this recipe. Thank you!
I have to confess I didn't follow the chicken recipe to the T, but I guess that's the beauty of it. The chicken pieces came out fantastic. I could not believe they came out just as good if not better than deep fried ones. The kicker is there is no excess fried oil to dispose of. It's a great recipe that works.
So many good points on this video. First, how to properly cut the chicken. The addition of water in the flour mix was new and how to pre-heat the pan and then cook in the oven was another. Very interesting recipe!
It's great to see a left-handed chef! I'm a leftie as well so I was surprised to notice that I'm so used to seeing right-handed knife skills in videos that it took me a few minutes to get used to seeing the knife being used the other way around!
You could easily preheat the skillet and oil on the cooktop and shorten the preheating period in the oven. Don't skimp on the seasoning of the raw chicken in the beginning. Get the seasonings into all the nooks and crannies.
I use giblets, wings, carcass, skin, etc for making broth. I have fine-meshed bags for enclosing the “parts”. This is a big help, because all of the chicken parts come out of the broth. Remove all good meat from the parts, cut up to whatever size wanted, and return it to the broth. The scraps can either (1) be discarded, or (2) be simmered some more in fresh water to make a secondary broth that will likely be about as rich as store bought chicken broth in a box. NOTES: When you have this wonderful, rich broth, making wonderful soup is easy - it’s just refrigerator clean out. Everything devolves into soup. Left overs, partly used containers of veggies, stray pork chops that were extra, ends of a bacon slab, etc, etc. Courtesy of Half Vast Flying
Tried this tonight. It's a game changer! I don't generally get this excited about a recipe, but I had to stop buying the best fried chicken ever from our grocery store due to some dietary restrictions, and I really dislike frying chicken on the stovetop due to the mess. I tried this tonight with a family pack of thighs. It was so freakin easy and so low-mess; just a couple pans to drain and clean. Thank you for this video and recipe. I will be using it quite often!
I would straight up drink that vinaigrette! I make a similar version with tomato. And I DO use it on just about everything. OH, and the chicken looks yummy! Maybe consider marinating the chicken in dill pickle brine. Subtle and delicious at the same time.
During this time of Covid stress & restrictions, I've really enjoyed watching all the chefs from ATK cooking & baking in their home kitchens. It shows all of us home cooks that we can make your wonderful recipes in our home kitchens, no matter the square footage or equipment. Thank you all for this series & Happy New Year.
Oh Ms. Ashley!!! This is 1/2 my New Year's day meal. I'm going to take the oil in that skillet and make gravy, add my hoppin John's and some cornbread. Yaassss! Lovin' that hands free oven fried situation.
@@ashleywmoore go for it. Welcome the New Year's food. Our family tradition. I like your salad. It will make the meal lighter!! AND the hands free chicken, genius!!
this is a keeper recipe for sure...thank you for sharing this, wow! Looking so forward to making this. Happy New year to ATK and all (Staff)...we hope and pray 2022 is a tad better than the last two years.
Delightful Ashley. Delightful. I'm actually more excited about the dressing. I'm already imagining variations with mint, tarragon, maybe some thyme. Yum Thanks. Happy New Year.
I’ve made fried chicken a few times. Maybe it makes sense if you do it often enough to work out the kinks. But in my experience, it’s a huge pain and the end result is not even as good as takeout from Popeye’s. This oven method looks interesting and worth a try.
I can't say enough awesome stuff about this great recipe! As a busy dad of three kids under the age of seven, this is an awesome weeknight dinner, especially if you do a little planning ahead. I used eight chicken thighs for that reason, I also increase the amount of oil by half. Beyond that, I followed it exactly. But even my two kids absolutely loved the crispy skin & Coating. I will definitely be making this many times in the future. Leftover when I was done with the breading process, which seemed to be rather wasteful. Perhaps I will cut back to 1 and 1/2 cups next time. Thanks for sharing this awesome video, and keep producing these great weeknight dinner videos. I need all of them I can get my hands on.
THE BEST!!! I made it 3 times in one week. The closest I expect "oven fried" will ever come to "deep fried" -- and I'm having it so often I'm beginning to prefer it..
Good lord that chicken looks delicious! Kinda sorta like broasted chicken without the pressure cooker, so easier clean up than broasted or fried. That's a surefire winner in my book.
It looks good and I was shocked when you didn't fry the wings. But with the breasts cut, I could see it would be too crowded in the pan. It's a good argument for a larger pan. Who doesn't love a chicken wing, fried? I will give this a try. And, I may just put the back and the wings in a 10" pan in the oven, too.
My mother made great oven fried chicken and me and my dad used to fight over the bits left in the bottom of the pan! I want to try this version it's too bad I can't have my mother try it but she passed away two and a half years ago.
Oh but I love the wings!!! Looks so good. I actually will make this as I love fried chicken; however, I don’t fry foods at home. ❤️. I may want to marry it too.
My mom made the best fried chicken ever, in a cast iron skillet, gas stove, with Crisco…she swore by it (I do too, I don’t care what it’s made out of, it makes great fried chicken, lol) and then would make pan gravy from the fond, and have homemade mashed potatoes. When I would come home on a weekend from college, she’d ask me what I wanted her to make for dinner, and I’d always say, « fried chicken, mashed potatoes and gravy!!!!! » This is interesting to try in the oven. A little like Shake n’ Bake, which, I admit, I love, it’s like a comfort food thing, I grew up the 70s, give me a break. Anyway, this is an interesting idea to try. Anyone who doesn’t have a cast iron skillet, get one, it is amazing how it cooks food…more difficult to take care of, but not horrible, and the taste is just something a regular skillet cannot replace.
When I married 32 years ago, I cut up chicken all the time. Then I discovered boneless breasts and tenders and I haven’t looked back. I’m going to try this with chicken tenders. With my vision loss, I’m not keen on cutting up anything that’s not on my plate.
FYI, every couple of years, KFC comes out with a fried chicken-scented candle. Also, they have their KFC-scented fire log the past couple of holiday seasons, available at WalMart. :)
I have been taking chickens apart for decades and I have also been breaking them down to Bone them. I purchase a meat deal to freeze it is by far the cheapest way for me to get meat. He breaks down the chickens for me at zero cost! You'd be surprised what the butcher will do when you're in a wheelchair and I don't say that for sympathy or to think I am getting away with anything! My caregiver goes to the same butcher and he does the same thing for her. :-)
Well, I made the dish and I guess because I did not take the time to cut up a whole 4lb chicken (I used 6 chicken legs) the skillet didn't get hot enough. My chicken was soggy with grease as if the grease wasn't hot enough and part of the flour stuck to the bottom of the skillet while trying to flip it at the 15-minute mark. Could you tell someone how long the skillet needs to be in the oven if they have pre-cut chicken so that the grease will be hot enough to fry the chicken in the oven? BTW you guys usually include "all" of the ingredients from start to finish on all dishes in a recipe when deciding to share online with the audience yet for some reason, this episode makes no mention of ingredients for the chicken dish. When I click on the ingredients, all of a sudden I have to buy access. Either you're going to let the audience see all that goes into making the recipe or don't show anything at all.
I personally would use peanut oil because vegetable oil makes things taste bitter to me. Especially if I eat something cooked in vegetable oil and then take a bite of something else it is very bitter.
any recommendations for gluten-free flour for the recipe? Recipe looks great but gluten issues. Sorry if i havent found the answer in all the comments.
Hello I am new to your channel, looking forward to more, I absolutely cannot wait to try the chicken this way, but, as far as the basil vinaigrette can I use apple cider vinegar? Just curiou... Thanks in advance!
Ashley, why didn't you mention adding baking powder to the flour when you added the other spices? I notice CC & ATK does this alot. When taking notes, I often have to go back and insert something that wasn't mentioned during prep. I think this by design and it's so annoying. The chicken breakdown was ok, except at 2:40 "little bit of extra stuff" you cut away from the breast. What was that?
Hey there, I did mention adding baking powder, but it was mixed with the flour first (this way it is evenly disbursed in the dry mixture). As @sandra said, the "extra stuff" is excess skin and fat.
6:45 "There's some baking powder in the flour mixture." At first I was confused; "Is this self-rising flour?" But no, it's listed in the written recipe. What about using some cornstarch in the mix? Or using panko?
Hi Bill, we have some excellent recipes that use both cornstarch and/ or panko. Although they work wonders, we found only flour was necessary for this recipe. Thanks!
You had me at Oven-Fried Chicken, but now I need to try this. Someone had a great tip for cutting chicken on the show, and I want to say it was Brian Roof but I can't find the recipe he shared it in. He picked up the chicken by the legs and let gravity show him where to cut the thigh from the rest of the bird. Do you think the cragginess would work in air-fried chicken? I love getting that in the one-batch fried chicken, but I'm not sure it would transfer well to the air fryer.
Yes, gravity is your friend! And anything Bryan does is terrific! I think an air-fryer would work, but for this recipe, you get some really nice crispy-browning from the first 15 minutes of it cooking skin-side down. Let me know how yours turns out!
@@ashleywmoore I got the craggyness to work on my winglets in the air fryer. Instead of using water I used whole milk, similar to the One-Batch Fried Chicken recipe. I'm about to post a pic to Twitter and I'll tag you when I do. I did skin-side down for 10 minutes at 375°, then flipped everything for 8 minutes (5 for the final batch of just flats). Next time I make it I'll have to do a full set of pictures and do an article about it on my site.
Meh.. just looks alright. Too many blonde spots on the edges that wont get crispy. Chicken definitely should have brined in buttermilk. Rather just get Popeyes honestly or make proper fried chicken if you're already going through all this hassle.
My brother always loved the wings, but, back in the day, they were often discarded and certainly not sold in the big family pack. He would stop by chicken take-out restaurants around closing time and ask if they had wings left. Usually, they would just give him a boxful because no one bought them. He hated when they became trendy and the cost shot up.
Tried it. It's excellent. Super-fast and easy. Way less mess than stove top. I think it has better flavor than stove top because it's not greasy. I usually avoid making fried chicken because of the mess. This will be in my regular rotation of meals now. Thanks.
Love Ashley and her passion toward cooking; such good instruction as well!
I grew up with the "wishbone" or "pullybone".
And my favorite home fried pieces are the back and rib. And I love oven fried chicken!
Happy to report this worked well for boneless, skinless chicken breast cut into strips. First recipe I've found that the coating adheres to the chicken without dissolving into the oil. I love traditional fried chicken (with the skin), but my husband only wants boneless strips and I've never been able to make them with a crunch coating. We were both pleased with this recipe. Thank you!
Add a few tablespoons of your egg mixture to the flower mix, instead of water.
Then coat in the order of flour-egg-flour, for crispiest results.
I was wondering why she didn't flour first?
Best recipe , Easy and no mess, My daughter devoured it and my house smells amazing!
I’d love to see a show making stock from the sections of the chicken that were saved to make stock
I have to confess I didn't follow the chicken recipe to the T, but I guess that's the beauty of it. The chicken pieces came out fantastic. I could not believe they came out just as good if not better than deep fried ones. The kicker is there is no excess fried oil to dispose of. It's a great recipe that works.
So many good points on this video. First, how to properly cut the chicken. The addition of water in the flour mix was new and how to pre-heat the pan and then cook in the oven was another. Very interesting recipe!
It's great to see a left-handed chef! I'm a leftie as well so I was surprised to notice that I'm so used to seeing right-handed knife skills in videos that it took me a few minutes to get used to seeing the knife being used the other way around!
You could easily preheat the skillet and oil on the cooktop and shorten the preheating period in the oven. Don't skimp on the seasoning of the raw chicken in the beginning. Get the seasonings into all the nooks and crannies.
My mom is famous for her fried chicken but I hate making it because of the mess. I am so excited to try this version! Looks amazing!
I use giblets, wings, carcass, skin, etc for making broth. I have fine-meshed bags for enclosing the “parts”. This is a big help, because all of the chicken parts come out of the broth. Remove all good meat from the parts, cut up to whatever size wanted, and return it to the broth.
The scraps can either (1) be discarded, or (2) be simmered some more in fresh water to make a secondary broth that will likely be about as rich as store bought chicken broth in a box.
NOTES: When you have this wonderful, rich broth, making wonderful soup is easy - it’s just refrigerator clean out. Everything devolves into soup. Left overs, partly used containers of veggies, stray pork chops that were extra, ends of a bacon slab, etc, etc.
Courtesy of Half Vast Flying
You make broth with fine-meshed bag in? Wow! What’s the material of this bag? That will make the broth very clear for sure.
Ashley your recipe is excellent! Just made this for my luxury New Year's eve dinner and its amazing! Thank you and happy New Year!
Tried this tonight. It's a game changer! I don't generally get this excited about a recipe, but I had to stop buying the best fried chicken ever from our grocery store due to some dietary restrictions, and I really dislike frying chicken on the stovetop due to the mess. I tried this tonight with a family pack of thighs. It was so freakin easy and so low-mess; just a couple pans to drain and clean. Thank you for this video and recipe. I will be using it quite often!
So glad that you made it and liked it!
I'm going to give this a try! Most "oven fried" recipes don't compare to the real thing, but this looks darn close!
Great job on the video! So clear, well paced, simple instructions & a mouth watering result.
I would straight up drink that vinaigrette! I make a similar version with tomato. And I DO use it on just about everything. OH, and the chicken looks yummy! Maybe consider marinating the chicken in dill pickle brine. Subtle and delicious at the same time.
During this time of Covid stress & restrictions, I've really enjoyed watching all the chefs from ATK cooking & baking in their home kitchens. It shows all of us home cooks that we can make your wonderful recipes in our home kitchens, no matter the square footage or equipment.
Thank you all for this series & Happy New Year.
I can taste the chicken from here, it looks mouth watering, juicy and crunchy--absolute heaven. Thanks for the recipe Ashley!
Oh Ms. Ashley!!! This is 1/2 my New Year's day meal. I'm going to take the oil in that skillet and make gravy, add my hoppin John's and some cornbread. Yaassss! Lovin' that hands free oven fried situation.
Chris, you know I love this!!!! And that is such a good idea. I may have to copy you!
@@ashleywmoore go for it. Welcome the New Year's food. Our family tradition. I like your salad. It will make the meal lighter!! AND the hands free chicken, genius!!
Did this today Most give it a 10. family enjoyed it. Size of the chicken may very cook time.
This is an easy recipe and a great video tutorial on breaking down a chicken. It gives me confidence to try it at home.
this is a keeper recipe for sure...thank you for sharing this, wow! Looking so forward to making this. Happy New year to ATK and all (Staff)...we hope and pray 2022 is a tad better than the last two years.
Thank you, Michael! Happy New Year to you as well!
Very well done instructional video. One of the best ATK videos. .
Delightful Ashley. Delightful. I'm actually more excited about the dressing. I'm already imagining variations with mint, tarragon, maybe some thyme. Yum
Thanks. Happy New Year.
YUM!
I’ve made fried chicken a few times. Maybe it makes sense if you do it often enough to work out the kinks. But in my experience, it’s a huge pain and the end result is not even as good as takeout from Popeye’s. This oven method looks interesting and worth a try.
Gotta watch again - and perhaps AGAIN
Very interesting and informative! Thank you
I can't say enough awesome stuff about this great recipe! As a busy dad of three kids under the age of seven, this is an awesome weeknight dinner, especially if you do a little planning ahead. I used eight chicken thighs for that reason, I also increase the amount of oil by half. Beyond that, I followed it exactly. But even my two kids absolutely loved the crispy skin & Coating. I will definitely be making this many times in the future. Leftover when I was done with the breading process, which seemed to be rather wasteful. Perhaps I will cut back to 1 and 1/2 cups next time. Thanks for sharing this awesome video, and keep producing these great weeknight dinner videos. I need all of them I can get my hands on.
@outcast76 Thank you so much! Thanks for the feedback and I agree you are certainly a busy man!
I really enjoy this lady! Great recipe too!
A new kitchen term for me “shagginess” you learn something every day.
😁
THE BEST!!! I made it 3 times in one week. The closest I expect "oven fried" will ever come to "deep fried" -- and I'm having it so often I'm beginning to prefer it..
I always prefer baking my chicken but I never could get the crispiness of a fried chicken. Will definitely have to give this a shot!
Me too!
Good lord that chicken looks delicious! Kinda sorta like broasted chicken without the pressure cooker, so easier clean up than broasted or fried. That's a surefire winner in my book.
Love you Ashley! we have to try this one. thanx
BTW, we do the drop meatball spaghetti and love it
This recipe is so beautiful, I will make it
Looks amazing! What are the proportions in the flour mixture?
Well done, it looks wonderful. I'm going to do it
It looks good and I was shocked when you didn't fry the wings. But with the breasts cut, I could see it would be too crowded in the pan. It's a good argument for a larger pan. Who doesn't love a chicken wing, fried? I will give this a try. And, I may just put the back and the wings in a 10" pan in the oven, too.
YUM.
The wings make great stock
I can do that..I will, too.
Thank you.
My mother made great oven fried chicken and me and my dad used to fight over the bits left in the bottom of the pan! I want to try this version it's too bad I can't have my mother try it but she passed away two and a half years ago.
Very nice, thanks for sharing!
Oh but I love the wings!!! Looks so good. I actually will make this as I love fried chicken; however, I don’t fry foods at home. ❤️. I may want to marry it too.
Excellent!
Brava this was doable and looks fantastic
Discard wings and back! The two best parts!
No, save for stock! I put them in a bowl to freeze.
Instead of cutting the thighs off of the backs, I split the backs to include it with the thighs. I feel that it creates less waste.
There was no waste; the back and wings were put aside for the stock pot.
My mom made the best fried chicken ever, in a cast iron skillet, gas stove, with Crisco…she swore by it (I do too, I don’t care what it’s made out of, it makes great fried chicken, lol) and then would make pan gravy from the fond, and have homemade mashed potatoes. When I would come home on a weekend from college, she’d ask me what I wanted her to make for dinner, and I’d always say, « fried chicken, mashed potatoes and gravy!!!!! » This is interesting to try in the oven. A little like Shake n’ Bake, which, I admit, I love, it’s like a comfort food thing, I grew up the 70s, give me a break. Anyway, this is an interesting idea to try. Anyone who doesn’t have a cast iron skillet, get one, it is amazing how it cooks food…more difficult to take care of, but not horrible, and the taste is just something a regular skillet cannot replace.
Excellent recipe and a new way for me to “deep” fried chicken
When I married 32 years ago, I cut up chicken all the time. Then I discovered boneless breasts and tenders and I haven’t looked back. I’m going to try this with chicken tenders. With my vision loss, I’m not keen on cutting up anything that’s not on my plate.
My thoughts exactly! This is the first truly "different" recipe I've seen for fried chicken. Fingers crossed!
How much Baking powder do I add to the flour?
Looks incredible
I would have made cream gravy from the bits left in the skillet and served it over mashed potatoes and maybe also a biscuit!!
YUM!!!
Anybody know how much baking soda goes in the flour?
FYI, every couple of years, KFC comes out with a fried chicken-scented candle. Also, they have their KFC-scented fire log the past couple of holiday seasons, available at WalMart. :)
Why did you put the wings in the stock bag? Fried wings are my favorite part of the chicken.
Crazy….right?
The wings would cook much faster.
@@davidcibrian548 so you take them out sooner
That would complicate the simplicity of her video where minimal tending from the cook is a major feature.
The skillet 8:07 looks pretty full already.
EZ recipe with great outcome.
I have been taking chickens apart for decades and I have also been breaking them down to Bone them. I purchase a meat deal to freeze it is by far the cheapest way for me to get meat. He breaks down the chickens for me at zero cost! You'd be surprised what the butcher will do when you're in a wheelchair and I don't say that for sympathy or to think I am getting away with anything! My caregiver goes to the same butcher and he does the same thing for her. :-)
Well, I made the dish and I guess because I did not take the time to cut up a whole 4lb chicken (I used 6 chicken legs) the skillet didn't get hot enough. My chicken was soggy with grease as if the grease wasn't hot enough and part of the flour stuck to the bottom of the skillet while trying to flip it at the 15-minute mark. Could you tell someone how long the skillet needs to be in the oven if they have pre-cut chicken so that the grease will be hot enough to fry the chicken in the oven? BTW you guys usually include "all" of the ingredients from start to finish on all dishes in a recipe when deciding to share online with the audience yet for some reason, this episode makes no mention of ingredients for the chicken dish. When I click on the ingredients, all of a sudden I have to buy access. Either you're going to let the audience see all that goes into making the recipe or don't show anything at all.
This is a GREAT way to test your smoke alarms.
Lovely recipe
I personally would use peanut oil because vegetable oil makes things taste bitter to me. Especially if I eat something cooked in vegetable oil and then take a bite of something else it is very bitter.
How do you clean your cutting board after cutting raw chicken?
Super hot soapy water or your trusty dishwasher. :)
This looks yummy!
any recommendations for gluten-free flour for the recipe? Recipe looks great but gluten issues.
Sorry if i havent found the answer in all the comments.
I would say give it a shot!
Hello I am new to your channel, looking forward to more, I absolutely cannot wait to try the chicken this way, but, as far as the basil vinaigrette can I use apple cider vinegar? Just curiou... Thanks in advance!
If that's what you have on hand, give it a try! Thanks, Kay!
Ashley, why didn't you mention adding baking powder to the flour when you added the other spices? I notice CC & ATK does this alot. When taking notes, I often have to go back and insert something that wasn't mentioned during prep. I think this by design and it's so annoying. The chicken breakdown was ok, except at 2:40 "little bit of extra stuff" you cut away from the breast. What was that?
Hey there, I did mention adding baking powder, but it was mixed with the flour first (this way it is evenly disbursed in the dry mixture). As @sandra said, the "extra stuff" is excess skin and fat.
Would a gluten free flour blend work for this? Looks great!
6:45 "There's some baking powder in the flour mixture."
At first I was confused; "Is this self-rising flour?" But no, it's listed in the written recipe.
What about using some cornstarch in the mix? Or using panko?
Hi Bill, we have some excellent recipes that use both cornstarch and/ or panko. Although they work wonders, we found only flour was necessary for this recipe. Thanks!
You had me at Oven-Fried Chicken, but now I need to try this. Someone had a great tip for cutting chicken on the show, and I want to say it was Brian Roof but I can't find the recipe he shared it in. He picked up the chicken by the legs and let gravity show him where to cut the thigh from the rest of the bird. Do you think the cragginess would work in air-fried chicken? I love getting that in the one-batch fried chicken, but I'm not sure it would transfer well to the air fryer.
Yes, gravity is your friend! And anything Bryan does is terrific! I think an air-fryer would work, but for this recipe, you get some really nice crispy-browning from the first 15 minutes of it cooking skin-side down. Let me know how yours turns out!
@@ashleywmoore I got the craggyness to work on my winglets in the air fryer. Instead of using water I used whole milk, similar to the One-Batch Fried Chicken recipe. I'm about to post a pic to Twitter and I'll tag you when I do. I did skin-side down for 10 minutes at 375°, then flipped everything for 8 minutes (5 for the final batch of just flats). Next time I make it I'll have to do a full set of pictures and do an article about it on my site.
Vegetable oil? Oh no, lard is better. Otherwise, love it.
Had to save that one!!🤭
Yum!
Do you guys think I can do this with a 12" all clad stainless steel pan?
I think you definitely could!
@@ashleywmoore TY.
Superb... I wonder whether this recipe can succeed in a heavy stainless steel skillet instead?
I am sure it would be fine!
@@ashleywmoore Thank you very much indeed. Ingenious recipe!
I'm not a huge basil fan. I like pesto but I wouldn't want to use it for this. I have enough fresh thyme to make this with. What say you all??
Hi Elizabeth! I would say 100% thyme may be strong. How about some flat leaf parsley with a tablespoon of minced fresh thyme?
So 2 leg quarters and pack of split chicken breast. If I buy a whole chicken to oven fry, I'm oven frying evey part. Wings, giblets and all. Just me
isnt the oven splattered with oil?
Looks great and bet it taste great...But ' Cant tell the differance from fried ? ' ... Ummm No. Thats doubtful
use soda water instead
To each their own I guess.
I wonder how much grease spatters around the oven? Could make for a nasty clean up down the road. Maybe cover with a splatter screen?
No need here! The minimal fat stays in the pan. Thanks for watching!
@@ashleywmoore Good deal!
imagine the red snapper
The Duraflame folks make a "KFC 11 Herbs and Spices" fireplace log that supposedly smells like fried chicken. LOLOL.
I'm a drumsticks guy
Clean break down. She probably went to school for that.
Meh.. just looks alright. Too many blonde spots on the edges that wont get crispy. Chicken definitely should have brined in buttermilk. Rather just get Popeyes honestly or make proper fried chicken if you're already going through all this hassle.
Whoa there. Is your name Gordon?
Use chicken broth in the four instead of water
i watched this
Do people really eat fried chicken with a knife and fork or is that just done for video production??
Ha!
Make sure your oven is clean or it will catch on fire😇
Where was the break down a chicken segment ?
It is in the beginning 1/4 or so of the video.
Fried chicken with a fork an knife? Naaaaw
now people, this part is really important. so listen closely!
Which part? The time stamp won't appear in y our comment! Thank you!
Chicken wings are TOO DAMN EXPENSIVE for this white lady to be discarding them to the side. The chicken does look good tho👌🏾
My brother always loved the wings, but, back in the day, they were often discarded and certainly not sold in the big family pack. He would stop by chicken take-out restaurants around closing time and ask if they had wings left. Usually, they would just give him a boxful because no one bought them. He hated when they became trendy and the cost shot up.
Seems like that would make a greasy mess of the oven....
No mess oven, like when I cleaned my room by shoving everything into the closet
Haha, I *may* or may not have done that a few times before....
Just be brave and fry your chicken.
Wings in stock? Noooooo.......
Of course I would make gravy from that great bird-in-the-hotpot instead of a vinegrette.