I’ve been waiting on the “Legs and Thighs Girl” shirt for ages now! 😂 Along with a “This is the kind of situation you’re looking for” coffee mug and a “Craggly Bits” keychain!
I have had fried chicken 🍗on my mind for at least a week, a week and a half, quite sure there was an "Ultimate" recipe WITH tips and techniques, and lo and behold here you are on my TH-cam Feed!!!!! I LOVE anything and everything Asian!!!! Bless you Bless you Bless you!!!!!!
I always see many people make delicious chicken . But you are awesome my friend. But Your chicken recipe look so delicious. Simple way to following and ingredients also beautiful presentation. thank you for taking time to record and sharing your delicious fried chicken recipe. have a nice day and stay safe
Could you pleaseeeeee make a video of your favorite kitchen pots/ pans/ utensils/ gadgets and so forth. I recently got a house and I have absolutely NOTHINGGG and I need help 😭
Koreans eat a lot of chicken, too. Chicken is delicious no matter how you eat it. Congratulations on the publication of your new cookbook. Thank you for the great video.
I tried the order your book but the delivery was too expensive to Japan, sadly. I’ll wait till it available somewhere else where the delivery is more affordable. Love the fried chicken recipe.
Hi Marion. Could you help me out with one of your Fried chicken recipes. Which chicken recipe did you use crushed cornflakes as a coating please. Absolutely love your recipes and videos. Thanks Janet
Marion - one thing you can do to make the chicken even more delicious is add a whole stick of butter to the oil! I saw it done on a food network show of some famous fried chicken restaurant in the south (I forget what it was called). Try it out next time!
hi there Marion - I'm watching everything you cook - have you made those amazing coconut prawns and dipping sauce - I'm looking for your recipe - thanks.. x
Thank you for your interest in Marion’s Always Delicious cookbook! Here’s the exclusive preorder link with your 20% discount for subscribers: get.marionskitchen.com/always-delicious/
Hi Marion congratulations on the cook book wheeere do ya get it !!!!!!! I'LL BE LOOKING FOR THE TECHNIQUES SECTION I MADE SOME MORE WONTOM'S THE OTHER DAY COME UP REAL BIG ANY WAY THANKYOU MARI GURU LOVE IT AND CATCH YA LADER COBBER DOG NSW. Hey talking bout Nashville dja make it to the Grand Ole Opri hope the Family's good see ya
I LOVE fried chicken, its my favorite fried food, legs and thighs for me too…. YUM! BUT sadly, I recently learn that I have a gluten intolerance and can no longer have traditional fried chicken. Do you have a good gluten free fried chicken recipe, or do you think this recipe with rice, coconut or almond flour?
That looks like the most PERFECT mix of spices. Never tried using Sambal to marinade chicken before (only used to dip). And dip with Nam Jim Jaew. Couldn't be better 😋💕 Love your recipes!
@@fifimac2007 Have you tried resting it after you have dredged it in the flour? I believe that is the usual technique to help the crispy coating adhere to the Chicken.
@@fifimac2007 we served fried chicken in one of the many restaurants I work in over the years. We would bread the chicken and then place in a reach in freezer. You Don’t want to Freeze the chicken. But it helps the costing stick. Never had issues with breading coming off. It will drop your oil temp in a small home fryer. So you have to compensate for that. Good luck
Hi Marion! How exciting it is that you have released another cookbook, it looks fabulous! I would absolutely love to pre-order it and tried many times but it gives me an error when I click on Pre-order now. It opens another page that only says "protected assets". I hope you see this comment and help me out. I would love to support you and receive your beautiful cookbook! Fantastic recipe as ever! Thank you! :)
I watched this video and really want to know the recipe of the fried chicken, then bought this recipe book. I got this book today, and felt I was cheated, because I could not find fried chicken recipe in this book. Very disappointed.
#Joe_Polchlopek While you will need to use her video for the cooking instructions, I got the ingredients from a frame on this video, plus another on her Instagram video. Here they are: *SERVES 4* 8 chicken pieces (I prefer skin-on legs & thighs) 1 cup plain (all-purpose) flour 1 tsp. baking powder 1 tsp sea salt Vegetable oil, for frying Your choice of pickles, to serve Steamed rice or potato salad, to serve *MARINADE* 1 cup (250 ml./8.75 fl oz.) buttermilk 1 Tbsp. sambal oelek (substitutes are Chinese garlic-chili paste, or hot sauce) 1 tsp. sweet paprika 2 garlic cloves, finely grated 1 egg 1 tsp. sea salt *NAHM JIM HOT SAUCE* 2 Tbs tamarind concentrate 1/3 cup(80 ml./ 2.75 fl. oz.) fish sauce 2 Tbsp. Brown sugar 1 Tbsp. Thai chili flakes (or to taste) 1 small shallot, finely diced 2 tsp. finely sliced coriander (cilantro) 1 tsp. sweet paprika 2 tsp. fresh lime juice
@@cathrinewhite7629 METHOD Place all marinade ingredients in a bowl and mix well. Add the chicken pieces and mix to coat. Store in the fridge overnight. In a separate bowl, mix all the hot sauce ingredients together and set aside. Remove chicken from the fridge. Put the flour, baking powder and salt in a large bowl and stir to mix. Add three tablespoons of the marinade to the flour. Mix with your fingers just until the flour starts to form crumbles. Heat oil just to frying temperature (about 350 degrees), but not blazing hot because the chicken needs to cook for 12-15 minutes. Take a piece of chicken and shake off the excess marinade. Put the chicken into the flour mixture. Roll and pat to coat. Shake off excess flour and place chicken into the hot oil. Repeat for all the chicken pieces. Move the pieces around so they don’t burn on the bottom of the pan. Remove chicken from the oil and place on a rack to drain. Remove a quarter cup of hot oil from the wok or pan and pour it into the hot sauce mixture. Stir well. Brush the hot sauce all over the chicken pieces. Done! 😃
@@Marionskitchen Hi Marion, would you be so kind to upscale your recipe yum woon sen from 4 to 8 version for me “ please “ that would be so kind . thank you in advance Nigel Burgess from Holland
Ooh another culinary master stroke! ❤…. I served mine with rice and finely sliced red cabbage which has marinated in white wine vinegar, lime juice and salt then tossed with mayonnaise 👌😋 Thanks once again Marion! X
I fry a lot. We save our kitty liter plastic container and pour the left over grease into the container. When it gets about not half full we take it with the lid really tight and throw it in the dumpster. Not sure that is a good thing for the environment, but at least it doesn’t go down the kitchen drain like a lot of people do, thats a huge mistake
Hi mam! I m from Bangladesh... I like u so much..I m a new subscriber in ur youtube channel. Can u telling me how can i get ur cooking book in Bangladesh.. Lots of love..Fahema
I’ve been waiting on the “Legs and Thighs Girl” shirt for ages now! 😂 Along with a “This is the kind of situation you’re looking for” coffee mug and a “Craggly Bits” keychain!
I'm up for that coffee mug!!!! 😂😂❤️
Don’t forget “there’s a method to the madness” hahaha 😂
Another one would be just trust me on this hahaha love it all
Marion the people have spoken 😂
I am from Karachi, Pakistan. I’d love to get your book. Would you let me know how to get your cook book in Karachi.
😁 Every fried chicken video Marion makes is her best, her favorite and the crispiest.
Along with the "Legs and Thighs Girl" shirt, I'd like to put in a vote for a "There is method to the madness" tote bag :'D
Congratulations on your fabulous new book! This recipe looks beautiful!
I have had fried chicken 🍗on my mind for at least a week, a week and a half, quite sure there was an "Ultimate" recipe WITH tips and techniques, and lo and behold here you are on my TH-cam Feed!!!!! I LOVE anything and everything Asian!!!! Bless you Bless you Bless you!!!!!!
15 mins is still amazing! ♥️ YUM
I always see many people make delicious chicken . But you are awesome my friend. But Your chicken recipe look so delicious. Simple way to following and ingredients also beautiful presentation. thank you for taking time to record and sharing your delicious fried chicken recipe. have a nice day and stay safe
Thanks Marion. Looks absolutely fantastic. Giving it a go this weekend.
WOW! This fried chicken looks so crispy! 😍😍😍😍😱😱😱
Mmm I can’t wait to make this and buy your cookbook!
Happy birthday Marion 🎂 🥳 🎉 🎈 🎁
Could you pleaseeeeee make a video of your favorite kitchen pots/ pans/ utensils/ gadgets and so forth. I recently got a house and I have absolutely NOTHINGGG and I need help 😭
Koreans eat a lot of chicken, too. Chicken is delicious no matter how you eat it. Congratulations on the publication of your new cookbook. Thank you for the great video.
This looks amazing! I love fried chicken! 😍I can’t wait to try it out! Thank you for always having such amazing recipes and content!
I just want that book for chrismas !
🤍 Making this this weekend 🤍
I tried the order your book but the delivery was too expensive to Japan, sadly. I’ll wait till it available somewhere else where the delivery is more affordable. Love the fried chicken recipe.
Can’t wait to make !!
I’m trying this today!!!
We need the "I'm a legs and thighs girl" t-shirt right now 😭😭
Oh my i can't wait to try this recipe you have totally coverted me love love your recipes
I will definitely be making it! Thanks
Can’t wait for mine to arrive.. 2nd printing now?
Ok...that will b my next challenge
I love fried chicken also yours makes my mouth watering
Hi Marion. Could you help me out with one of your Fried chicken recipes.
Which chicken recipe did you use crushed cornflakes as a coating please.
Absolutely love your recipes and videos.
Thanks Janet
Marion - one thing you can do to make the chicken even more delicious is add a whole stick of butter to the oil! I saw it done on a food network show of some famous fried chicken restaurant in the south (I forget what it was called). Try it out next time!
Sounds great! Thanks for sharing your tip with us 😍 -Team Marion's Kitchen
So gonna try this soon!
Yum
Crispy fried chicken... YAYYYY😊😊😊😊😊😊😊
hi there Marion - I'm watching everything you cook - have you made those amazing coconut prawns and dipping sauce - I'm looking for your recipe - thanks.. x
I CAN'T believe how chicken CAN end UP tasting so GOOD when YOU make sure TO buy GOOD pieces AND follow THE right recipes LIKE this ONE... 🤷
Marion is soo funny, she calls all of her chicken recipes the BEST lol, but I luv it..
Wow! ❤️❤️❤️
I'm a big fan of fried chicken, and this one is killing me!!
Marion you should do some duck recipes sometime
If we order today, when is the book going to be shipped?
So is the book out?
The website advises the book will be released early 2022.
Is a little milked down natural yoghurt a good substitute for butter milk? 🤔 trying not to go to the shop here lol
Interested in the book; but shipping costs kill the deal...
Hi Marion-I wanted to serve Fried Chicken at a party but not sure if it will hold well in a tabletop warmer for 4 hours…any thoughts/tips?
Is your book available in large font? I’m visually challenged 😩
Love it
is this available in amazon?
There can only be one Marion
Yummo ❤😍
Where can I grab a copy of your cookbook? 😭
Thank you for your interest in Marion’s Always Delicious cookbook! Here’s the exclusive preorder link with your 20% discount for subscribers: get.marionskitchen.com/always-delicious/
Hi Marion congratulations on the cook book wheeere do ya get it !!!!!!! I'LL BE LOOKING FOR THE TECHNIQUES SECTION I MADE SOME MORE WONTOM'S THE OTHER DAY COME UP REAL BIG ANY WAY THANKYOU MARI GURU LOVE IT AND
CATCH YA LADER COBBER DOG NSW. Hey talking bout Nashville dja make it to the Grand Ole Opri hope the Family's good see ya
Yummy 😋😋😋😋😋😋😋😋
She's organized finally lol letting the meat marinate overnight
I LOVE fried chicken, its my favorite fried food, legs and thighs for me too…. YUM! BUT sadly, I recently learn that I have a gluten intolerance and can no longer have traditional fried chicken. Do you have a good gluten free fried chicken recipe, or do you think this recipe with rice, coconut or almond flour?
you can make Japanese fried chicken (karaage) if you season with a GF soy sauce and use potato starch or corn starch! marion has a recipe for this
I made this and it had great flavor, but as careful as I was moving the chicken in the fryer, almost all the coating came off the chicken.
You sound sick, hope you feel better soon!
I noticed that too... Hope you get better 😊
The coating seems a bit too loose for me tho
we can not pay by paypal ????
i am from india this book in hindi avilebal😊
🧡💜❤️
Team legs and thighs
Please don't forget "left hand wet hand right had dry hand" when you're making t-shirts 🤨
Just bought the cookbook as a birthday pressie for myself ❤ now eagerly awaiting for its arrival in Aotearoa 🇳🇿 🇳🇿
I think I will get this one. Im sure its a keeper
That looks like the most PERFECT mix of spices.
Never tried using Sambal to marinade chicken before (only used to dip).
And dip with Nam Jim Jaew. Couldn't be better 😋💕 Love your recipes!
Congratulations on your cookbook! I’m so excited for it!
Is it just me or is Marion's voice seems cracking a bit and sounding a bit stuffy? Anyway, I hope u feeling OK.
I noticed that too like she has had a cold or something 🙆🏾♀️
One of her spicy noodle laksa soup's should be all she needs to chase the symptoms away👍
Nope. Didn't notice any such voice issues.
Do not watch this video at midnight you will have the cravings for fried chicken, because im cravings for it 😋 as i write this comment...
I had a go at making this and it turned out incredible! That sauce took the fried chicken to a whole new level!
OMG Marion, these really look delicious! I will try this for sure ❤️
in my case the moment chick cool down or I put any exterior sauce the coating become soggy and come off the chicken ,
Everytime I try to cook fried chicken the batter always coming away from the chicken afterwards? Any tips please x ? Great fan from Ireland 🇮🇪
@@fifimac2007 Have you tried resting it after you have dredged it in the flour? I believe that is the usual technique to help the crispy coating adhere to the Chicken.
@@fifimac2007 we served fried chicken in one of the many restaurants I work in over the years. We would bread the chicken and then place in a reach in freezer. You Don’t want to Freeze the chicken. But it helps the costing stick. Never had issues with breading coming off. It will drop your oil temp in a small home fryer. So you have to compensate for that.
Good luck
Man!!!! Your recipes are the best!!!!! 😆
Hi Marion , Would you be so kind to upscale your Yum woon sen from 4 to 8 persons for me. Thank you in advance
Hola Marion thank you for that most delicious yummy recipe and thank you for your video 💗💕😋🌷🔸🌻🏮♦️😍☺️💚🌸🙏🩸♥️🌹💔❣️🈹🎋🔹🌾💃🌟🌼💞💐🧡🥀
Not enough oil to make a crispy fried chicken. One big mistake we can avoid.
Hi Marion! How exciting it is that you have released another cookbook, it looks fabulous!
I would absolutely love to pre-order it and tried many times but it gives me an error when I click on Pre-order now. It opens another page that only says "protected assets". I hope you see this comment and help me out. I would love to support you and receive your beautiful cookbook! Fantastic recipe as ever! Thank you! :)
I watched this video and really want to know the recipe of the fried chicken, then bought this recipe book. I got this book today, and felt I was cheated, because I could not find fried chicken recipe in this book. Very disappointed.
I may have missed it......... but what is pinto bean water?
Looks delicious but nothing beats southern fried chicken in my book…bar none
Can you please make your cookbook available in Ireland?
I’m so excited and have already preordered my copy of your cookbook!!
So excited to receive your cookbook Marion! Congratulations and many cheers to you! 🙌🏻
Marion what happened to ur voice …..
Wow Nam Jim Jaew kind of fried chicken!
why do you grate garlic rather than use a garlic press?
Because garlic presses are silly and unnecessary.
What do you do with the left over oil?
0:40 Marion, will this recipe be on your web site soon? Can't wait to make it! Or if it's already there, could you please give a link? Thanks.
#Joe_Polchlopek While you will need to use her video for the cooking instructions, I got the ingredients from a frame on this video, plus another on her Instagram video. Here they are:
*SERVES 4*
8 chicken pieces (I prefer skin-on legs & thighs)
1 cup plain (all-purpose) flour
1 tsp. baking powder
1 tsp sea salt
Vegetable oil, for frying
Your choice of pickles, to serve
Steamed rice or potato salad, to serve
*MARINADE*
1 cup (250 ml./8.75 fl oz.) buttermilk
1 Tbsp. sambal oelek (substitutes are Chinese garlic-chili paste, or hot sauce)
1 tsp. sweet paprika
2 garlic cloves, finely grated
1 egg
1 tsp. sea salt
*NAHM JIM HOT SAUCE*
2 Tbs tamarind concentrate
1/3 cup(80 ml./ 2.75 fl. oz.) fish sauce
2 Tbsp. Brown sugar
1 Tbsp. Thai chili flakes (or to taste)
1 small shallot, finely diced
2 tsp. finely sliced coriander (cilantro)
1 tsp. sweet paprika
2 tsp. fresh lime juice
@@cathrinewhite7629 Thank you!
@@cathrinewhite7629 METHOD
Place all marinade ingredients in a bowl and mix well. Add the chicken pieces and mix to coat.
Store in the fridge overnight.
In a separate bowl, mix all the hot sauce ingredients together and set aside.
Remove chicken from the fridge.
Put the flour, baking powder and salt in a large bowl and stir to mix. Add three tablespoons of the
marinade to the flour. Mix with your fingers just until the flour starts to form crumbles.
Heat oil just to frying temperature (about 350 degrees), but not blazing hot because the chicken
needs to cook for 12-15 minutes.
Take a piece of chicken and shake off the excess marinade. Put the chicken into the flour mixture.
Roll and pat to coat.
Shake off excess flour and place chicken into the hot oil. Repeat for all the chicken pieces. Move
the pieces around so they don’t burn on the bottom of the pan.
Remove chicken from the oil and place on a rack to drain.
Remove a quarter cup of hot oil from the wok or pan and pour it into the hot sauce mixture. Stir
well.
Brush the hot sauce all over the chicken pieces.
Done! 😃
Thank you guys for the ingredients and the cooking steps 🙌🏾🙌🏾
@@jepolch thanks Joe! 🤗🙏🏼
where are your glasses from?
She sounds sick….
I totally pre-ordered this last night! LOL 😂
Thank you so much🤗
@@Marionskitchen Hi Marion, would you be so kind to upscale your recipe yum woon sen from 4 to 8 version for me “ please “ that would be so kind .
thank you in advance Nigel Burgess from Holland
@@nigelburgess6865 so just double it? Wtf?
Ooh another culinary master stroke! ❤…. I served mine with rice and finely sliced red cabbage which has marinated in white wine vinegar, lime juice and salt then tossed with mayonnaise 👌😋 Thanks once again Marion! X
🥰🙏🏾
Marion what's the best way to dispose of the cooking oil after frying chicken?
I fry a lot. We save our kitty liter plastic container and pour the left over grease into the container. When it gets about not half full we take it with the lid really tight and throw it in the dumpster. Not sure that is a good thing for the environment, but at least it doesn’t go down the kitchen drain like a lot of people do, thats a huge mistake
Wonderfull
I love it! I’ll definitely try making this 👍🏽thank you
Nice
🤕😪😫
❤❤❤
Can I substitute something else (vinegary?) for the tamarind? I‘m allergic.
4:51 Whoa this has to be the ultimate technique. I never thought about this before. Brilliant!
Hi mam! I m from Bangladesh... I like u so much..I m a new subscriber in ur youtube channel.
Can u telling me how can i get ur cooking book in Bangladesh.. Lots of love..Fahema
I love your cooking and I'm learning ever time from your videos👌😍🥰❤❣
I'm in South Africa 🇿🇦🇿🇦where can I find your book, Marion?
The link to preorder the cookbook isn’t working…
Apologies for the error Patrick 😅 Please click this link get.marionskitchen.com/always-delicious/ It'll be working for sure!😁
I love fried chicken, thanks marion for this. Looks delicious