If you'd like to give this recipe a go head here where i've done a little write-up barrylewis.net/recipe/homemade-tgi-fridays-sesame-chicken-strips/ the ingredients are there too but also in the video description. You could omit the Jack Daniels if you wanted too. These truly were phenomenal, good luck!
Midway through this, my lovely GF was making tacos.....forgot to put the beans in...I channelled Barry "They've bean and gone then?".... the look I got, priceless.
I discovered this copy cat glaze recipe a couple of years ago, and it is amazing. It is a little time consuming, so I triple the ingredients and freeze the cooked sauce in small quantities for easy use later. It is amazing on roasted (air fried) vegetables, especially broccoli. You can obviously cheat and use it to coat oven ready chicken nuggets if you don't like deep frying.
I’ve been making this sauce for a couple of years and it really is like the restaurant version- it’s absolutely stonking! Thank you for another great video Barry! 👍🏻
‘Garlic convention, that would be my dream weekend’. Well Barry, you’re in luck. The Isle of Wight Garlic festival is 20-21st August so there’s still time - go and check it out and sample all things garlic :)
As great as brining can be, what you did here was just rinse chicken in water. A brine is around 2% salt solution at a bare minimum. Based on the volume of water you appear to have used, you'd have needed (best guess) at least 2 tablespoons of salt to reach the baseline of what would constitute a brine.
Brining is so good. I do it whenever possible. It turns lots of cuts I used to find too dry, like chicken breast or pork chops, into really succulent dishes.🧂
After 8 years i finally found this channel, thanks to the garlic bread on edge of space, been thinking about the giant food video you made years ago, now my day is complete and i am satisfied
Now that you've done brining on the show, how about making an entire video on brining? Try different liquids, percentages of salt, herbs, spices and durations. It'd be fun.
Love the t-shirt. From Barra but have never done the barrathon. They've stopped doing it now as well which is a shame. I'll definitely give this recipe a try
ughhh my mouth is watering just looking at how good they look!! i would love to even just a make a big jar of this sticky glaze and fridge it to use it whenever i want, i feel like this would be good on so many things!🤤
This looks pretty incredible, definitely going to try it here! Also, I think you got the amount of glazing spot on - any thicker and I think it'd be too saucy, so heating it up at the end seems like it was the way to go for sure. Way to go mate!
Just found your channel as I ate my last piece of Whiskey glazed chicken strips from TGIF. It's quite a drive for me to go there, so I only make it there about once a year. Started googling for a copycat recipe which led me to TH-cam, which led me to your channel. Can't wait to try it! Thanks for posting!!! I have your page bookmarked so after the New Year Eve party, I can make this for NY day :-) Blessings to you and your family
i was wondering what would it taste like with marmite mixed into the glaze? also next time you go shopping, look in Aldi for CRESTWOOD chicken pies, beef pies, for the price they are really good, first time i bought pies in years, they fuller than the regular saucer size pies, oh and i bought them because our kitchen is having a good clean and that oven cleaner is toxic apparently. 47p per pie can you do better?
Barry I love brine chicken or Turkey! You did a wet brine which is perfect l! I love todo a dry brine especially on chicken thighs drys out that skin so it goes nice and crispy and the chicken is always so moist
I have the best chocolate cake recipe I have been perfecting for ages it’s great for Black Forest gateaux and especially what I call a chocolate explosion cake which is where I put Cadburys flake,cadburys chocolate,malteasers and anything else u see that fits lol Recipe- 240g sugar 240g butter Mix these till creamy light mix Then add 4 medium eggs And 200g of flour With a few tablespoons of cocoa powder until u feel it is chocolatey enough Bake at 180*c I can’t remember how long for I think check after 17mins and then it probs needs a bit longer 😉
First off, they look AWESOME!!!! I would say though that the flour and spices are NOT meant to be combined with the breading! Its should always go flour (plus seasonings), egg wash, breadcrumbs. The flour actually helps the egg stick better to the meat, and the egg obviously helps the breading stick..... With that said, they came out looking great! Must try a comparison sometime.... One other thing... With you fryer, there is a min and max mark inside that you should stick too, don't just "fill it up half way". Too much and it could bubble over, too little and it could over heat and damage the element.
Huh. I've never heard of that cut of chicken being called "mini chicken fillets" before. In the US they're always referred to as chicken tenders (when raw at least), analogous to the tenderloin on various mammals.
In the UK they're referred to as mini fillets if you're buying them in supermarkets while restaurants tend to call them chicken strips. TGI's, being an American-themed restaurant, is one of the few places that calls them tendies.
Apparently, roasted garlic spread onto bread like it was butter is a very tasty snack, preferably something pretentious bread-wise so it makes you look sofisterkated... :P
You should try Bourbon Chicken. Oooooweee! I made it a few weeks back and it was sooooo good. The recipe I made you could sub apple juice for the bourbon, and it was one of the best things I've made.
Wish I had known about these on the T.G.I. menu the few times I went there. I always went for the steak and was always amazed by their vegetables. It was absolutely incredible how their vegetables had been cooked but by the time they got to you table they were stone cold. Meat was hot, chips were hot, even the onion rings were hot but the veggies were cold. Never understood that. Got to give this a try sometime.
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
If you'd like to give this recipe a go head here where i've done a little write-up barrylewis.net/recipe/homemade-tgi-fridays-sesame-chicken-strips/ the ingredients are there too but also in the video description. You could omit the Jack Daniels if you wanted too. These truly were phenomenal, good luck!
Thanks. Definitely going to try this tonight.
Midway through this, my lovely GF was making tacos.....forgot to put the beans in...I channelled Barry "They've bean and gone then?".... the look I got, priceless.
Made some wraps the other day. When I literally finished the last bite I noticed the unopened can of beans. Hadn't even bean missing them.
Honestly I'd be pretty happy about that. After all, I can't stand beans, much to Mr Biffo's chagrin.
Has Beans…
@@stevev3664 literally the opposite.
I applaud you sir, you successfully made me snort beer out of my nose - well played, 10/10 dad joke 👏
I discovered this copy cat glaze recipe a couple of years ago, and it is amazing. It is a little time consuming, so I triple the ingredients and freeze the cooked sauce in small quantities for easy use later. It is amazing on roasted (air fried) vegetables, especially broccoli. You can obviously cheat and use it to coat oven ready chicken nuggets if you don't like deep frying.
Brilliant!
I’ve been making this sauce for a couple of years and it really is like the restaurant version- it’s absolutely stonking! Thank you for another great video Barry! 👍🏻
‘Garlic convention, that would be my dream weekend’. Well Barry, you’re in luck. The Isle of Wight Garlic festival is 20-21st August so there’s still time - go and check it out and sample all things garlic :)
Here in Gilroy, they have an anual garlic Festival...
The lighting difference is like a tan line in the video. It is hilarious!!!
My absolute favourite dish at TGI's, so will certainly try this. Drooling 😋
Bloody hell, TWO Barrys...!! 👨🍳👨🍳
As great as brining can be, what you did here was just rinse chicken in water. A brine is around 2% salt solution at a bare minimum. Based on the volume of water you appear to have used, you'd have needed (best guess) at least 2 tablespoons of salt to reach the baseline of what would constitute a brine.
Numbers aren't his strong point. Try to explain again, but this time more crayons.
These look delicious- that closeup shot form 11:00 is absolutely gorgeous!
This will be tomorrows supper. Thanks Barry.
Brining is so good. I do it whenever possible. It turns lots of cuts I used to find too dry, like chicken breast or pork chops, into really succulent dishes.🧂
Mr. Barry I am 100% positive your version is way better than the frozen ones you get from TGI Fridays..
Thank you Barry! I did this with a certain level of scepticism and I was so wrong! Wow!
These are my favourite thing for TGIs before I've even watched this I'm hella excited!
3:40 "It's a whisk worth taking" you crack me up Barry hahah
That was a good gesture Barry, letting your evil twin out of the attick for a short cameo. 👍
After 8 years i finally found this channel, thanks to the garlic bread on edge of space, been thinking about the giant food video you made years ago, now my day is complete and i am satisfied
Good morning Barry from Ottawa Canada!!! mmmm cannot wait to try this one! from 92
I will honestly say it’s the closest thing if not the exact same sauce!! I’m going to be making this weekly!!
Love watching you and your wife just found you awesome
Thanks for this one!! Making this week!! Keep up the good work and prayers to you and your family always!!
Now that you've done brining on the show, how about making an entire video on brining? Try different liquids, percentages of salt, herbs, spices and durations. It'd be fun.
A whole Ashens Will It Brine episode!
Best recipe ever tasted exactly like tgi fridays thank you! 😊
You always put me in a good mood!
Omg thank you so much. This is my ultimate fav from TGIF. I made it for my partner and I this evening and it was banging!! 🤤😋
I took the time to make this and I can say it’s worth the cooking time, absolutely amazing it is😁😋
Seen that the recipe this morning and making it right now
HAPPY BIRTHDAY 🎂
Awesome Video Barry Lewis I hope you are all well
Barry talking to "Other Barry" reminds me of Archer.
I always get the Jack Daniels chicken when I go there. It's soooooo good!!!
The lemon juice top is designed that way to sprinkle on the side to side. And pour on the upright. Honestly. Try it.
Love the t-shirt. From Barra but have never done the barrathon. They've stopped doing it now as well which is a shame. I'll definitely give this recipe a try
That was always my go to. I was so sad when the last tgifridays within reasonable driving distance to me closed.
ughhh my mouth is watering just looking at how good they look!! i would love to even just a make a big jar of this sticky glaze and fridge it to use it whenever i want, i feel like this would be good on so many things!🤤
This looks pretty incredible, definitely going to try it here! Also, I think you got the amount of glazing spot on - any thicker and I think it'd be too saucy, so heating it up at the end seems like it was the way to go for sure. Way to go mate!
Take it to the next level and toast those sesame seeds 😋
Going to try make these tonight Barry I'll let you know on Twitter how they turn out.
I love these and this is also my go to at TGI Fridays, as well as their bacon filled potato skins
That sauce looks banging
I can’t wait to make this! I love the TGI Jack Daniels sauce 😋
Hiya Barry!!! I've seen the recipe before, or one very close to that. Yours turned out perfect! Thanks for the video!!!
Will be making this for sure. X
Looks absolutely delicious… been catching up on your vids all weekend🤣love em🎉
Just found your channel as I ate my last piece of Whiskey glazed chicken strips from TGIF. It's quite a drive for me to go there, so I only make it there about once a year. Started googling for a copycat recipe which led me to TH-cam, which led me to your channel. Can't wait to try it! Thanks for posting!!! I have your page bookmarked so after the New Year Eve party, I can make this for NY day :-) Blessings to you and your family
I actually started brining a chicken last night. If you add sugar, it makes it brown beautifully.
i was wondering what would it taste like with marmite mixed into the glaze?
also next time you go shopping, look in Aldi for CRESTWOOD chicken pies, beef pies, for the price they are really good, first time i bought pies in years, they fuller than the regular saucer size pies, oh and i bought them because our kitchen is having a good clean and that oven cleaner is toxic apparently.
47p per pie can you do better?
Yum - that looks fab. Deffo going to make this! 😋
Barry I love brine chicken or Turkey! You did a wet brine which is perfect l! I love todo a dry brine especially on chicken thighs drys out that skin so it goes nice and crispy and the chicken is always so moist
These look delicious, I buy the frozen version from Iceland so will give this a try :)
Well I know what's for dinner tomorrow!
I’d put a bit more salt in the brine - not such there’s enough in there to have much of effect! Depends on how much water used of course
So gonna try this recipe! I honestly love your recipes and so do my kiddos!
Ps you forgot the crushed dried chilli flakes they sprinkle on but looks awesome can't wait to try :)
TGI Barrie's ? looks bangin'.
Looks amazing.
I’m gonna try this one !!!
I have the best chocolate cake recipe I have been perfecting for ages it’s great for Black Forest gateaux and especially what I call a chocolate explosion cake which is where I put Cadburys flake,cadburys chocolate,malteasers and anything else u see that fits lol
Recipe-
240g sugar
240g butter
Mix these till creamy light mix
Then add 4 medium eggs
And 200g of flour
With a few tablespoons of cocoa powder until u feel it is chocolatey enough
Bake at 180*c
I can’t remember how long for I think check after 17mins and then it probs needs a bit longer
😉
That looked so good.
Looks so good
Looks worth the effort
Amazing recipe, those look delicious!
I have to try this
"I'm not using chicken breast" whilst the packaging is in shot with chicken breast on show 😂
If you have access to zip-top bags, they're a real charm for breading chicken with minimal mess.
Love these, have made a copy cat recipe myself in the past. That sauce, omg 🤤
Barry: There's an annual garlic festival in Gilroy, CA. It's garlic everything all week.
oh i love it so much, thx
My son who's head chef at Fridays says you're pretty close, but not quite 😉😂
You should try brining a turkey, it makes a big difference to the taste and moister.
Now im hungry.. and I just ate..
Just made this for dinner was really good I was well proud of myself il use a bit less sugar next time
Now I want to watch this with a TGI’s cocktail (or two) in hand! A can of pre made pimms will have to suffice!
First off, they look AWESOME!!!! I would say though that the flour and spices are NOT meant to be combined with the breading! Its should always go flour (plus seasonings), egg wash, breadcrumbs. The flour actually helps the egg stick better to the meat, and the egg obviously helps the breading stick..... With that said, they came out looking great! Must try a comparison sometime.... One other thing... With you fryer, there is a min and max mark inside that you should stick too, don't just "fill it up half way". Too much and it could bubble over, too little and it could over heat and damage the element.
It’s really easy to make the green beans.
Will have to share this with hubby. Hope Pheobe is okay. Haven't seen her for a while.
Think she just doesn't want to be on camera, that age you know...
@@TheErador that's what I was thinking.
top with fresh copped chilli and some fresh chopped spring onion maybe?
Mmm 😋 definitely
: The Best Paprika Cookbook on Earth
It’s a whisk we’re taking. Hilarious
Toast the sesame seeds... well worth the extra 2-3 mins in a dry pan!
Great video as usual 👍👏👏👏
Try replacing the breadcrumbs with Doritos ( whizzed in the blender).
Heatwave chicken goujons...yum 😉
So this is the same recipe that would be used for the Jack Daniel sampler?
Do you use 1 small onion or 3 table spoons of onion? I'm confused lol. Looks lovely though
Huh. I've never heard of that cut of chicken being called "mini chicken fillets" before. In the US they're always referred to as chicken tenders (when raw at least), analogous to the tenderloin on various mammals.
In the UK they're referred to as mini fillets if you're buying them in supermarkets while restaurants tend to call them chicken strips. TGI's, being an American-themed restaurant, is one of the few places that calls them tendies.
Apparently, roasted garlic spread onto bread like it was butter is a very tasty snack, preferably something pretentious bread-wise so it makes you look sofisterkated... :P
You should try Bourbon Chicken. Oooooweee! I made it a few weeks back and it was sooooo good. The recipe I made you could sub apple juice for the bourbon, and it was one of the best things I've made.
You should try brining your chicken in dill pickle juice! Its awesome
When they got rid of the pecan crusted chicken salad a bit of me died
Looks so good 🤤🤤
A whisk worth taking :’)
Perfect, always get these at TGI, first comment.
Marinate the chicken over night in apple juice makes them even better! Amazing video. #😍Boston
Called chicken tenderloins here in New Zealand are attached to the breast meat before removal.
Can you do drinkks from starbucks and dunkin and such? I would love a homemade strawberry acai lemonade 🤤
Begun, the clone video has. 😁
Barry please please try the old Coca-Cola chicken wings TGI's used to do. They were so nice!!!
This is my kids favourite, but you need to try the Cajun battered prawns, I can't replicate xx also they don't do pasta anymore xx
I have the same fryer as you do Barry well the Canadian version so it takes longer to get to temperature
Another advantage of 240v everywhere instead of just in the laundry room!
Wish I had known about these on the T.G.I. menu the few times I went there. I always went for the steak and was always amazed by their vegetables. It was absolutely incredible how their vegetables had been cooked but by the time they got to you table they were stone cold.
Meat was hot, chips were hot, even the onion rings were hot but the veggies were cold.
Never understood that.
Got to give this a try sometime.