"ok guys we're a really successful cooking and food related channel, and we need some ideas about how to continue our growth. let's hear them" "I propose we do experimentation with cool modernist cuisine stuff but simplify it a little so that it's within reach of your average, upscale home cook" "I propose we expand our footprint into alcohol-related stuff so that we could potentially attract more lucrative advertising and improve our margins" "I propose we throw ourselves headfirst into idpol and social justice issues that have nothing to do with food or cooking" .... .... .... "Ok we're gonna do that last one"
You forgot about a good chunk of the chef steps team being let go a few years back, it completely stopped the progress of this channel and implemented a whole different vibe much like Bon appétit right now.
@@lour.7839 Not forgetting! And not to mention the 'Cook every conceivable thing under the sun with sous vide' phase. But chef steps seems to have listened to all the comments and aged like fine wine as a result.
@@svfrey7 Yeah they got too much success too fast and hit the self destruct button. Never cared for them anyway.. it was all about the personalities rather than the food, and the personalities left a lot to be desired.
I been following you guys for years and continue to be amazed with the science and facts that you guys put into these cooks! Great job and thanks for the tips🤘🏽
Thank you, for including fennel seeds, in your seasoning blend. I personally taste fennel seeds in KFC, as in Kentucky. I’m leaving Korea out of the debate for the moment. To my best recollection, no “recent discovery” of the 11 herbs & spices recipe came even close to replicating the Colonel’s blend. A few years ago my sister came down from SF with the Chez Panisse recipe for “yard bird” seasoned under the skin. KFC! KFC! It was the fennel, that was it! Thank you kindly.
Wow first time seeing my oven being used! :p I Love mine! I'm definitely trying this recipe! I have used with boneless chicken a light coat with Avocado oil then bread or dry rub it and I use the roasting pan with the rack put foil tightly under the rack.
Can you make a video how to pressure fried chicken at home. Like what colonel Sanders use to do in the 60s. Maybe we can now use an instapot or normal pressure cooker
Would love to see you try this on your channel! But maybe try the first step a few different ways, like sous vide the chicken vs instapot the chicken vs this traditional bake method. And then see which holds up the best in the air fryer at the end!
Question. I don’t like the baking the crumbled chips part 90 mins everytime before coating them. Does this work if we bake them then store them in the fridge like bread crumbs then use it cold straight out of the fridge whenever? How long would they last on the fridge sealed air tight?
Woot you guys are back filming! I bought the Breville earlier this year, it's amazing. I've been looking for some great recipes specific for the air fryer mode. Thanks Grant!
Thanks for the warning to not double crust. I tried it and the chicken came out with crust inside nearly raw. Pre-cooking the chicken makes sense. I'll give it a try next time.
Well yea, because an air fryer is basically a convection oven, so what would you expect? At the end of the day, they can't change basic physics. The only alternative would be Kenji Lopez Alt's oven fried Buffalo wings which have no coating, but is just crispy skin, using baking powder.
Lol, Chefsteps is owned by Breville so it's probably one of these: www.breville.com/us/en/products/ovens.html They probably just don't want to look like shills for their parent company. Kinda weird because Breville makes badass stuff, I wish they had at least put a link.
Before I saw this video, I was thinking perhaps you SV'd the chicken, and then used part of the schmaltz juice rendered from the SV with buttermilk or just the juice to do the breading. Did you try any tests like that? If you don't have an air fryer, would a regular convection setting on my microwave/convection oven possibly work? Or not enough wind? I just SV'd a flat if boneless skinless thighs that have spent overnight in the fridge. I think I will attempt a test run (after I get the crunchies in the house later. Very hopeful. Also try genuine electrolyzed japanese panko (as demonstrated on Ragusea)
Calories are not that much different when you consider the chips are already saturated in oil. What is a big advantage of this recipe is that its practical to do at home. Deepfrying is a nightmare to do,its dangerous and its difficult to dump the oil safely afterwards.
@@kokosatria6434 you mean costly vs buying the $300+ oven? 🤪. Jk. But in saying that... as a retired Award Winning chef there’s just something about deep frying or pan Frying to get crispy chicken vs the air fryer (besides the heart attack potential). I have the Cadillac of air fryers but it’s just something that hasn’t been mastered yet ... the perfectly, juicy, tender, crispy deep fried chicken result from an air fryer. #GreatVideo guys, good to see you back in the kitchen. P.S. #Love my #Joule, until your there again, #StaySafe 😷 & #HappyCooking 🍗. It’s me Boomer 👨🏻🍳
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
ChefSteps bringin the goods while BonAppetite's death throes become increasingly depressing
"ok guys we're a really successful cooking and food related channel, and we need some ideas about how to continue our growth. let's hear them"
"I propose we do experimentation with cool modernist cuisine stuff but simplify it a little so that it's within reach of your average, upscale home cook"
"I propose we expand our footprint into alcohol-related stuff so that we could potentially attract more lucrative advertising and improve our margins"
"I propose we throw ourselves headfirst into idpol and social justice issues that have nothing to do with food or cooking"
....
....
....
"Ok we're gonna do that last one"
You forgot about a good chunk of the chef steps team being let go a few years back, it completely stopped the progress of this channel and implemented a whole different vibe much like Bon appétit right now.
@@lour.7839 Not forgetting! And not to mention the 'Cook every conceivable thing under the sun with sous vide' phase. But chef steps seems to have listened to all the comments and aged like fine wine as a result.
@@lobsterboy2020 I still miss their olden days personally.
@@svfrey7 Yeah they got too much success too fast and hit the self destruct button. Never cared for them anyway.. it was all about the personalities rather than the food, and the personalities left a lot to be desired.
I wish CS was more active here, they can probably replace BA for me.
Chefsteps are actual chefs. It'd make sense
CS should hire Claire and Brad
@@MrKhho100 but so were several of the BA staff
I'm digging the spice blend. I'm glad CS is getting back to exploring alternative ways to do old things with new equipment and ingredients!
Your constant attempt to improve food while also experimenting has really helped me to become more creative in the kitchen. Thanks guys :D
I thought he was gonna use Joule for initial chicken cooking process.
Yeah, completely blindsided me. Oven? On CS??? Hahaha
They have done a "can't F it up fried chicken" using Joule and frying. I'm sure the processes could easily be combined here
Breville bought them, so...
Great to see you back in the studio! This was a really fun and informative episode. Thanks so much and be well.
seeing you post here just reminded me of you deep frying food with fluorocarbons LOL
Lmao you have 700k subs and get 1 comment
That is the cutest “gallon” jug of milk
I thought my eyes were broken and that he just had gigantic hands
ChefSteps: "it's all about getting the water out"
Also ChefSteps: "spray water all over it"
Also: "We don't want to over cook it" and "you can basically leave it in the oven for as long as you want".
🤣😂🤣
Wondra flour is amazing for air fried chicken, just a tip :)
I been following you guys for years and continue to be amazed with the science and facts that you guys put into these cooks! Great job and thanks for the tips🤘🏽
Dude looks like and performs like the John Wick of the culinary world.
Take chicken season, flour and fry for 3 to 5 minutes put on baking rack or pan and bake uncovered for 45min depending on the size of chicken enjoy
Truly thank you to the people at ChefSteps for so much amazing content and information over the years. You guys are legends
Using lays in the breading is genius, air breading for air frying !
This is just pure art. Your team is awesome! Thanks for making it!
Thanks for the wonderful video. Can you please provide more information on ingredients mixing measurements
The doggie is soooo cute!
I'm loving this video format man, it's so full of knowledge
I love these air fryer recipes, been using mine everyday.
korean fried chicken is the best ever I had in my life
That spice seasoning looks on point
Looks good. Since you left skin on can this method be done without skin on chicken?
Finally! Someone with the balls to air fry chicken ❤️
Thank you, for including fennel seeds, in your seasoning blend. I personally taste fennel seeds in KFC, as in Kentucky. I’m leaving Korea out of the debate for the moment.
To my best recollection, no “recent discovery” of the 11 herbs & spices recipe came even close to replicating the Colonel’s blend. A few years ago my sister came down from SF with the Chez Panisse recipe for “yard bird” seasoned under the skin. KFC! KFC! It was the fennel, that was it! Thank you kindly.
Super awesome & mouth-watering fried chicken... bravo
Can we sousvide the chicken and then air fry?
Hii .. been a long time ...if I remembered chef steps... All of you guys were totally smart, precise etc ..👌😊 👍
I wonder if this can be modified to cook chicken strips in the air fryer.
Wow first time seeing my oven being used! :p I Love mine! I'm definitely trying this recipe! I have used with boneless chicken a light coat with Avocado oil then bread or dry rub it and I use the roasting pan with the rack put foil tightly under the rack.
So what would happen if you just baked the chicken again after you breaded it? In case you do not have an air fryer? Would it be like Shake ‘n Bake?
Which breville is that? And what size sheet pan does it fit?
Would sous vide work to break down the collagen like you did in the oven?
"You can cool your chicken however you want... You can throw it into the nice cool ocean"
Can you make a video how to pressure fried chicken at home. Like what colonel Sanders use to do in the 60s. Maybe we can now use an instapot or normal pressure cooker
wow that was epic
Would love to see you try this on your channel! But maybe try the first step a few different ways, like sous vide the chicken vs instapot the chicken vs this traditional bake method. And then see which holds up the best in the air fryer at the end!
Love your air fryer videos too!
Epic? Is this 2018?
I LOVE the sience and explanations. Thanks for the video!
Question. I don’t like the baking the crumbled chips part 90 mins everytime before coating them. Does this work if we bake them then store them in the fridge like bread crumbs then use it cold straight out of the fridge whenever? How long would they last on the fridge sealed air tight?
Woot you guys are back filming! I bought the Breville earlier this year, it's amazing. I've been looking for some great recipes specific for the air fryer mode. Thanks Grant!
When i cook the chicken i use the air frier or only normal mode?
What is the difference between fried chicken and grilled chicken?
Welcome back chefs! Hope you doing great this time.
2:48
I genuinely miss that *WOOP* so much 😂
Who else with me?
Thanks for the warning to not double crust. I tried it and the chicken came out with crust inside nearly raw. Pre-cooking the chicken makes sense. I'll give it a try next time.
could you sous vide it for the cooking part? maybe the oven let's more water escape so I'm not sure
What oven are you using? ..looks superb🙂
Breville The Smart Oven Air Fryer
@@PKvanDeRijk thank you 🙏
This guys is amazing. Gives a lot of info
Please tell me your skin care routine :)
Make super healthy air fried chicken by adding curly fries and lays potato chips!
Always a great time for a new ChefSteps video!
Thank you for sharing your experience and ideas, definitely we will get one.
I DEMAND THE FOLLOW THROUGH TO THAT DRUMSTICK BITE, WHY WOULD YOU CUT IT?! 😭
😩😩😩
Please make it possible that we can buy individual recipes.
Can you guys try a similar method but for fish?? 😍
I don't know what looks more delicious, this fried chicken, or daddy Grant?
He looks delicious
Does anyone else think that this guy looks like one of the the guitarist from Idles?
He looks like Bowen and Keanu Reeves' love child
my wife says Tom Ellis
Thanks so much for the vid. Inspiring as always
A potato in a potato in a potato! 3 levels baby haha
Though I think this is a much better version, this reminds me of 'oven fried chicken' from the seventies -- it's basically Shake N' Bake.
Well yea, because an air fryer is basically a convection oven, so what would you expect? At the end of the day, they can't change basic physics. The only alternative would be Kenji Lopez Alt's oven fried Buffalo wings which have no coating, but is just crispy skin, using baking powder.
Wow, smart and looks super delicious. Well done guys
Being a dog at chefsteps has to be torture
This is like fast food in reverse
I would remove the chickens skin after steaming, looks pretty soggy even after breading and crunching them up. Do you think it’s a issue?
Hi! How do you handle with your wood table?
What’s the airfyer he’s using?
Chefsteps might i know the brand and model of the electric oven you are using? In the market for buying a new one
Lol, Chefsteps is owned by Breville so it's probably one of these: www.breville.com/us/en/products/ovens.html
They probably just don't want to look like shills for their parent company. Kinda weird because Breville makes badass stuff, I wish they had at least put a link.
you can see the name Breville on the oven at around 13:00
@@mjbates Man you sound like a shill using reverse psychology. Not sure what to believe.
@@darae3936 everyone agrees Breville’s stuff is great.
Anova has an interesting new smart oven I would like to get my hands on to try.
Yeeessss chefsteps!! My day has improved significantly
What size knife is that and what type of knife?
8 min in I’m like okay I’ll buy a deep fryer
THIS IS SO AWESOME!! Definitely going to try this today!
What's the name of the opera at @13:10. Also definitely going to try this!
Poema by Federico ferrandina
I'd like to spray cologne on my chicken too
what is the UK equivariant of Curly Fries
Like half the video was devoted to explaining all the workarounds necessary to mimic regular old fried chicken lmao never change, CS.
Honestly i don't understand why you poste videos after 10000000 years, a lot of people like watching you guys please post more
can I use skinless chicken??
Before I saw this video, I was thinking perhaps you SV'd the chicken, and then used part of the schmaltz juice rendered from the SV with buttermilk or just the juice to do the breading.
Did you try any tests like that? If you don't have an air fryer, would a regular convection setting on my microwave/convection oven possibly work? Or not enough wind?
I just SV'd a flat if boneless skinless thighs that have spent overnight in the fridge. I think I will attempt a test run (after I get the crunchies in the house later. Very hopeful. Also try genuine electrolyzed japanese panko (as demonstrated on Ragusea)
Man, that looks delicious. I have to make this! Am I right in assuming that this recipe also works in a normal, large oven when I turn on convection?
You can just flip them over if the browning looks uneven, an airfryer circulates the air more but other than that it is pretty much the same thing
@@MarsMountain thanks, had the same curiosity.
@@MarsMountain Ok, thanks :-)
John wick goes to culinary school
I'm so happy you're back!
He looks like Hector from Westworld.
Looks really goooood! ❤❤ and so is the chicken. 👀
What would happen if you brined the chicken before cooking?
"scientists from the mid-west"
Magnificent. Thanks
"Throw them into a nice cool ocean" ...what? Lol
First of all, what song is that? Secondly, watching this man eat that chicken at 1am is making me question all my life choices.
it's like suicide by hunger
Colonel Sanders was wearing a mask and I love it.
So basically.... Shake N Bake with potatoes instead of flour..?
If only I had a dollar for every time he said crunch 😂
Yummyyyy!! The food looks good too!
Daaaang, that looks so good. Spices on point. I want to eat it through the screen!!
can someone tell me the name of this handsome chef?
I like the concept, but I hate the taste of potatoes. Any suggestions?
Excellent complement to the Alton Brown air fryer rant for the past week.
You guys were at 80k subscribers when i found you.
Let’s hit em 1M !
Wow, I didn’t even know there were still KFCs in Seattle.
When I was a kid my mom called this shake and bake
keep it going for the tiny buttermilk
I would be interested in the calories compared to the deep-fried 'traditionally'
Calories are not that much different when you consider the chips are already saturated in oil.
What is a big advantage of this recipe is that its practical to do at home. Deepfrying is a nightmare to do,its dangerous and its difficult to dump the oil safely afterwards.
@@bgnin Not really you could just pan fry. Less oil used and wasted
Costly
@@kokosatria6434 you mean costly vs buying the $300+ oven? 🤪. Jk. But in saying that... as a retired Award Winning chef there’s just something about deep frying or pan Frying to get crispy chicken vs the air fryer (besides the heart attack potential). I have the Cadillac of air fryers but it’s just something that hasn’t been mastered yet ... the perfectly, juicy, tender, crispy deep fried chicken result from an air fryer.
#GreatVideo guys, good to see you back in the kitchen. P.S. #Love my #Joule, until your there again, #StaySafe 😷 & #HappyCooking 🍗.
It’s me Boomer 👨🏻🍳