How To Avoid Dry, Flavorless Chicken- Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 20 ส.ค. 2018
- There’s nothing like a crispy, crunchy, juicy chicken cutlet! Thomas Joseph shares his tips and know-how with you to avoid soggy, flavorless chicken.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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He finally ate the food he cooked on camera! Lifechanging
Lol yeah it looked like he was really excited about it
I want one now!
He's definitely eaten on camera a handful of times before. It's rare, but it has happened.
Yeah, I seen him take a reluctant bite on camera a couple of times.
@@True-trini The thing is for many of us, the joy in cooking is often about others enjoying what you have cooked so I personally like to see them eating the food they have made, otherwise its half the joy of cooking.
I love looking at this guy. He’s so organized and perfectionist. Always great cooking advice 👍
He is very organized and laid back, vers chaots like Gordon Ramsay or Jamie Oliver,,
I am getting sick by watching them....
@@porkroast9777 Gordon ramsay and jamie oliver are real chefs so they move quickly, no nonsense, and knowledgeable.
Mmmm I like looking at Thomas too! Yummm...
I could watch him all day, he's so good & informed
Great tips for frying pretty much anything. Love love love the idea of moistening that second dredge plate a bit to encourage sticking to the food. Thomas you never disappoint!!!
I'm happy Thomas is back, another great video!
Whoa, that trick to make the textures and crunchy bits is gold! Thank you sir.
I just made this tonight for 4 teenage boys, my husband and myself. It was everything promised, so moist and delicious. I found one thigh was big enough for two sandwiches, so I cut them in half. Definitely season all layers and go in with the hot sauce if you really like a spicy chicken sandwich. I still need to perfect the one wet hand, one dry hand procedure. Right now that’s my only conundrum. Excellent recipe.
Love videos like this that are simple and anybody can do.
Forget sandwiches, I'd serve those with mashed potatoes, sauteed green beans, and some bread & butter!
*Gotta love Thomas Joseph😁 I watch all of his segments*
This is such a helpful video! I recently tried to make fried chicken and it was soggy (unsurprisingly). I cannot wait to try your tips! Love all of your videos - they have really helped to transform my cooking.
Pay attention to the moisture content of the chicken. Some manufacturers add up to 15% broth as a preservative and flavor enhancer. Even if it is marked "natural". Look for less than 3-5% retained water used for processing or look for air processed. More expensive, but you're not paying for broth.
Mauricia Benson Thank you so much! That is a great tip. 🙂
Wow, is it really that easy?! I'm doing this! 😁
Hi from Argentina! The most crispy on the outside and flavor and tender on the inside fried chicken that I've ever cook!!! Great recipe!
You’re so nice and easy to follow. Thumbs up. Good personality
These videos are so helpful and well explained!
Thank you Thomas! Always great!
Fantastic! I've always wondered how the restaurants get them so crispy. Thanks.
Oh my gosh!!! Im definitely going to try.
Always great tips and advice - love all your recipes!! Many thanks.
I love the crispiness as much as I love u, Thomas 😍 thanks for sharing 🙏
This looks fantastic. I know what I'm going to make now.
I am drooling and am determined to makes this dish!Thank you❤️
Great video Thomas. I've been looking for a good instruction on how to do the traditional fried chicken batter/breading. I've done plenty with the flour/egg/bread crumb and they come out great but don't have a lot of experience with using buttermilk. Can't wait to give it a try.
Thank you Thomas, love your videos.
Thanks, Thomas for your videos
Awesome tip. Now I know how to. Thank you for sharing this.👍
Thanks for the tips, thanks for sharing
Love his recepies and the way he explainsis sooper awsome
i made this tonight and it was so good! i couldn’t believe something i made tasted so good
A must try recipe looks very yummy.
Looks delicious! I can’t wait to try it. The thighs are my favorite part of the chicken.
You answered one of my big questions!! Now I know how to get the flaky bits in the batter. Add a little of the wet to the final coating....life changing!! Thank you! You are fantastic at explaining!
Genius.perfect detailed explanation
I love the look of that chicken and wonder if it will work with pork chops also. After seeing you cooking that chicken I was hungry.
Definitely do this with porkchops. That sounds amazing
I tried it and turned out awesome. Simply loved it🔥✌🏻
Helpful video ty
So fabulous. The sandwich as well
Good recipe, nice one TJ
Excellent video! Thank you......
Excellent demonstration with rational for doing.
This is awesome tfs
Ughhhhh it looks so good!!
I love your hints from Switzerland 🇨🇭
Hi Thomas! Can you make a kitchen conundrums video on how to make juicy, crispy chicken cutlets and/or nuggets in the Air Frier? I've made them two ways: the first one was using breadcrumbs mixed with seasonings and an egg wash and it turned out good. The second time I avoided the egg wash and it did not turn out good at all. It was the driest chicken ever. I couldn't even chew it.
He just made me so hungry !
Looks amazing, that's tomorrow's dinner. Thank you!
I'm so making this.
I've seen a lot of fried chicken videos, but I think I learned the most from this one. that breading looked like it had the perfect fried chicken texture! I wish I was super rich, I'd try to hire him as my personal chef. lol
Yummmmmy!!! So awesome!!!!
Nice 👍🏻 thank you so much 😊
made this and it was awesome
Thx for making me hungry.
If you don’t have buttermilk you can substitute by adding a tablespoon of lemon or white vinegar into a cup of milk.
Hi thomas! Please make a video on different kind of sugars and their uses in baking. Thank you! :)
I'm So doing that in a lettuce wrap 👍😍
really nice
Omg am smitten Thomas😍😍😍
Another great video Thomas. Looks delish but I don't like to fry foods in my house. Do you think this would come out good in the oven or in an air fryer? Thanks
You are the best ❤
Can u make a video about fried chiken like kfc pleas
My kitchen conundrum is this: how do you store your oil after frying? How does the oil degrade over time?
You’re the best
Go to try that in recipe to Thomas
Great tips!The chicken looked amazing.Could I add some prepared Cajun spice to the flour?🇨🇦👍
Add whatever you want
This is more of a basic technique video so, yeah, do what sounds good. :p
Yummy nice & crunchy 😍
This’s helpful! Thank you 🙏🏼
How do you reclaim the oil after frying? I know I will use the pan before I fry again. Have you made pan fried chicken? My mother used to when I was a kid and I would love to master it. She celebrated her 100th Birthday this year and I would love to make it for her.
Dealing with be vat of oil following the cooking process is why I don't fry at home. But this looks soooooo good!
Reusing cooking oil is possible, but not recommend at home. After being heated once, the oil destabilizes resulting in unwanted flavors, but more importantly, it significantly reduces the smoke and flash points of the oil which can pose a safety hazard. Restaurants avoid this by using oil with additives that slow the destabilization.
Thanks for that info Jack! How do you recommend disposing of the oil? I have no idea what to do with the oil after the cooking, so I never do any frying because of it. Which is probably not terrible...but I would love to make my own fried chicken once in a while.
Often restaurants that go through a lot of oil have giant vats outside in to dispose of their oil. I use those even though they probably don't like it. If you don't want to mooch off of the restaurants, the best option is to let the oil cool, put it in a bottle, and throw it in the garbage.
Thanks! Wow, that vat he used was a LOT of oil. That's why I don't fry at home. It's too hard to get rid of it, and it smells up my tiny little place too much. lol
It looks amazing!! But is 3 minutes really enough for it to cook?
When Thomas says, "guys" y'all know he's just talking to me...right? 😉 Great tips!
I was hoping you would take a bite. Tarter sauce with chicken? Hmmmm? Interesting....will try this method soon....yummy!! Thank you!!
You are the bomb dude. Luv you.
*soft muffled crying*
why is he so amazing 😭
Owww, he is lovely, amazing... he is cool!
Can you do a video
about choosing a wine to cook with.
Everyone take a drink each time he says ‘you guys’
Hi good day sir
How about im using 1/2 kilo of flour. What is the good measure for baking powder
Looks so good, but would egg work be okay for lactose-free version?
Maybe. But the buttermilk adds some acid which activates the baking soda. How about some cashew milk with lemon or vinegar added?
Yes, you can add the hot sauce to the egg and that will give it flavor and acidity.
Next kitchen conundrum... Can you please demistify oil? Why's canola oil so bad? What is the best oil to fry with?
Boom. th-cam.com/video/IBXX-Iy9IdE/w-d-xo.html
Elizabeth Nguyen high smoke point (they can go to high temperature without burning) oils like canola, soybean, and peanut oil.
Is there substitute for buttermilk?
Can you make a video about infusing olive oil with different flavors please?
Thomassssss
Can you just fry it not deep fry it will it still be crunchy ??
Thanks
Conundrum Question: how do you dip delicate cookies in tempered chocolate without seizing the chocolate or breaking the cookie?
Is this process the same if using an air fryer?
Yummy
Tartar sauce on Chicken? Sign us up! #LeGourmetTV
what exactly is buttermilk.is it milk mixed with vinegar
First time to see u eating 😄
Did he marinate the chicken in the buuermilk and if so the buttermilk will be cold and he said it should be room temperature. I’m a bit confused.
What do you do with all the oil afterwards? Can it be used again? 💜🌞🌵
Yes, put it in a can.
He's talking so sensible and I'm not that type of person, my brain power can't reach that high. I just eat.
Looks like fun. I'll have to give it a try, but I wish buttermilk wasn't so expensive.
It is, but you can culture it yourself by adding a little yogurt to milk and letting it sit for a day.
I make buttermilk by measuring 1 cup of milk, removing 1 tablespoon and then adding 1 tablespoon of lemon. Buttermilk isn't available in my country so I do that often for baking.
we love a kitchen conundrum
Why put the wire rack in the oil if the chicken cutlets are floating and never actually touch the bottom of the pan?
Take a big sip of water every time he says "You guys", stay hydrated and happy ya'll!
+ kitchenconundrums
What if there’s no where to buy buttermilk in my country. Any other alternatives?
1 tablespoon vinegar to 1 C whole milk let it sit 10 min.
PX13 Ray awesome!! Thx
Lemon juice works as well.
You can use egg also..☺ hope this helps..
Best substitute- dilute natural yoghurt with half volume of water( works great for me every time)
9:35
please.
Is it okay if I don't put a pencil over my ear when I try this reciepe ?
No. Lol
No, it's mandatory.
You could try but it wouldn't be anything like fried chicken sooo
M M...C'mon, pencils are cheap! Just by a big package, it will probably last a year of cooking.😃
Y ou été thé Brest Thomas
What is the pencil behind the ear all about? ...popping out into the shed in between cooking to do a little woodworking maybe? Hahaha!
7:26 oh yea.
yea he knows.