Dooky Chase-Style Fried Chicken | Food Wishes
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- เผยแพร่เมื่อ 21 ก.ย. 2023
- I'm going to show you my version of Dooky Chase’s famous fried chicken recipe, which is shockingly simple, but produces some of the most beautiful and delicious fried chicken you will ever enjoy at home. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/dooky-chas...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Dooky Chase Style Fried Chicken, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
This is exactly how my mother made fried chicken. She used just these simple seasonings. My best friend of over 60 years still tells people about my mom's fried chicken. She seasoned her flour in a paper bag and dropped the pieces of chicken into it and shook it up to bread it. Her fried chicken and potato salad and cole slaw.....a meal made in heaven. So happy you posted this. RIP Leah....
No one ever does fried chicken quite like momma. Rip.
Rest in peace, thanks for sharing thay beautiful memory.
That paper bag makes it so much better
you call your mother Leah?
I was referring to Leah Chase.....@@wheeler1
I travel for food, and for fried chicken specifically. I stood in line for 90 minutes for this chicken. 2 days later I did it again.
...Cool.
I met Leah Chase in the early 80's . The food was amazing and her hospitality unforgettable. Thanks for bringing back those memories.
This is why we love Chef John - When I saw that oil level and heard he was gonna fry the whole chicken, my blood pressure skyrocketed. Then, CJ goes on to tell us all how dangerous and stupid this was. Best food channel ever. 😂❤
Except he does not use ml or grams for measurements. People need to start getting into the 21st century. Cups, spoon sizes etc are NOT an accurate way of judging a quantity. When you start doing something more complex like curing etc it is vital you get it accurate. Hence why people in the USA have started using metric for cooking.
10, 100, 1000 ... percentages, just so much easier. Imperial measurements even differ from country to country. Cups are just dumb even between liquids and solids.
Why you love Chef John is... ?
Generic ass recipes?
I love how chef John explains errors as carefully and thoroughly as everything else.
That chicken looks absolutely perfect! Though I season the chicken more aggressively, I only put salt in the flour. That's really all it needs. Seasoning the flour with everything you put on the chicken only makes the grease dirty and the chicken burnt.
Thank you sis
This may have been the fried chicken recipe I've been looking for all my life. The skin looks exactly how I want my fried chicken to look.
I know, right!
Looks just like bojangles chicken. This is the missing link.
@@Macismad
Do you also know left?
It is. I tried it with a bunch of thighs and it was amazing, best fried chicken ever and IMO better than buttermilk.
What is potato starch?
I’m going through a real rough patch right now and lo and behold, Chef John - Thank you for brightening up a lot of my many rough days
Prayers sent your way...
@@debjarvie-sexton1609 It's getting a teeny tiny bit better day by day, and I appreciate your prayers
@@debjarvie-sexton1609If it's any consolation, your prayers worked - I'm in a much better state now
I grew up in New Orleans. Miss Dooky Chase every day.
Fire extinguishers are the only unitasker you should absolutely have in your kitchen.
I'm looking at you, avacado slicers.
Chef John's attention to detail has become more and more apparent. Even when throwing together a recipe that he clearly doesn't use a recipe for. Careful word choice and editing is evident. I appreciate.
To say Leah Chase is New Orleans, icon, is an understatement. Not just for the food, but an icon of the civil rights movement. Her great-granddaughter Zoe Chase, runs the kitchen now. Standards maintained.
Props!
Mrs. Chase is surely missed. RIP Mrs. Chase
I fell in love with Leah Chase when she went to Julia Child and demonstrated how to break down a chicken in good times (big pieces) and in leaner times (smaller pieces). Two queens full of respect for each other sharing their knowledge to the masses.
Amen. RIP Queen
Just got back from New Orleans and had the Dooky Chase fried chicken. It was absolutely delicious and the restaurant had a great and historic atmosphere. So excited to try this recipe. Thank you Chef John!
Chef John yes room temp fried chicken is the absolute best way to eat fried chicken!
Dooky Chase!!! I went to here restaurant ages ago!
“Nobody wants a soggy bottom!”
Except the Soggy Bottom Boys! 😂😂
I was looking for a way to get oil all over my stove this weekend. Thanks Chef John..
Made this chicken yesterday with just legs and wings and it was ABSOLUTELY DELICIOUS! Only difference is that I added cornstarch to the flour along with a few teaspoons of the seasoning mix. Super crispy and everything you could want in fried chicken. Can’t wait to make it again!
Chef John.......You are the Leather, and the Lace, for Sharing Fried Chicken from Leah Chase!
Really Great Fried Chicken is my Great White Whale.....cannot make it at home.....it's ALWAYS better at a Restaurant. Still gonna do this anyway.....I LOVE Fried Chicken!
Did this last night....Oh, man! Best fried chicken I've had in a looooong time. This is a go-to recipe now. Thank you, Chef John!
Linda here…My late husband and I visited Ms. Chase at her restaurant, where she autographed her cook book and gave us a tour of her wonderful kitchen. What a wonderful, warm woman with a big smile. We spent a wonderful, memorable evening there. This was about 3 weeks before hurricane Katrina. We prayed for her and her family through that, and made many of the meals in her book. Shrimp with peas was our favorite.
Please allow me to make a suggestion for another fried chicken recipe video, however far that may be down the line :) Namely, the one used at Willie Mae's Scotch House, also in New Orleans (and not far from Dooky Chase). Their chicken is buttermilk-battered after a 24-hour soak in (supposedly) an **iced-tea-based** marinade with plenty spice. It's really, *really* good, however they do it.
We need a compilation video of all Chef John's Cajun/Creole/New Orleans Iconic foods! A little something from Antoine's, Brennan's, Scotch House, Domilise's, Commander's Palace, etc. Pretty please with Bananas Foster on top, Chef John??
Superior !!! Need that recipe!
I tried this with shrimp, because I had shrimp. I let it soak in spicy egg for eight hours, because I got hungry. I saved a couple because I got full. Straight out of the oil they were knock-on-wood crispy, knock on wood. The room temperatured were still Mcnugget-crispy. Still delicious. This is how I will fry from now on. Great technique.
Whew, Chef John, you were almost the "Fire Marshall Bill" of your oil that (thank God) did not spill 😂
😂
This needs more upvotes
@@ebf1003 YES!
Let me show you something!!!
😅😅😅
Chef John, you are the most informative, thorough and absolutely hilarious🤣 food teacher in the business. Thank you for this amazing-looking chicken. I am absolutely going to try this for Sunday dinner tomorrow! But since I never use vegetable oil for anything, I think I'll try frying it in peanut oil...I pray it still comes out great like yours. Thank you and I'll have to look up some Chase family recipes for sure!
I wonder if this is how he normally talks.. That would be one heck of a personality to experience being in the presence of..
@icewallflatearth1158 It isn't his normal speaking voice. There are videos of him talking here on TH-cam about his career as a chef prior to starting his channel and his voice is way less "animated" and normal sounding there ;-)
I use that all the time, I’m sure you’ll be fine. But the only way to know which is better would be to try the veg oil. But, like you I am not inclined and will be satisfied with peanut.
Thank you@@Macismad Good to know!
I delivered to Mrs Leah for a few years. She was a wonderful lady.
I really enjoy John's humor. He makes me laugh out loud. Also I find his speech pattern (up and down) very interesting and some what musical.
That's it!! his speech pattern of up and down. It is not Musical it is more annoying than anything else.
I love his sense of humer❤
I wonder if you could do this in an air fryer and get a similar results
Whenever I make fried chicken, I use my largest pot, which is about a foot tall, and probably 12 inches diameter. I usually fill it 1/3rd to 1/4th full of oil and fry just a few at a time.
Use a wok. Since it flares out the higher it goes it will catch 90% + of splatter and also allow you to use less oil
@@nicholasm2239 I really should get a wok, I'll check some out. Thanks
Awesome will try this soon.
Left over fired chicken is amazing for dipping! I also prefer it cold unless it is something like a Nashville style with the honey oil and the powder, or anything done with added flavor and texture ya know.
I absolutely hate the thick, hard crust that places like Church's and KFC put on their chicken. I am soooo glad to see this recipe for a thin, crispy crust. I'm making this this weekend. Wish me luck!
KFC has gone to the dogs, well at least in the 'States, buT I looove me some Church's though!
Good luck, I hope it turns out amazingly good. Have a wonderful weekend.
Just don’t hurt yourself
I have been at this for years and I have yet to sucessfully fry a whole chicken, there is no way you can cook anything covered in flour in 350 degree oil for 15 minutes without it coming out burnt. I use fresh oil (I have tried every kind from peanut to corn to canola), I have used a little oil (shallow fry) to a whole lot of oil (ie 2.5 gallons or more), I have used stainless pot and cast iron pots, I measure the oil temp with a very accurate instantant read themometer and I even have a very high end induction range with smart pans that allow me to set and maintain the oil temp to within a couple of degrees, trust me when I say that my range can recover the oil temp withing a couple of minutes. The only thing I can think of and that nobody tells you is how low do you let the oil temp fall before it starts to recover ? I have been keeping it right at 350 and my chicken is golden brown and beautiful in about 5 minutes but raw in the middle, if I cook it until it is done then the outside is too dark and burnt tasting. Do you feel my pain ?
Let it warm up on the counter for a half hour, fry as usual until the outside is done, bake the rest of the time in the oven
Slow recovery fryers used for cooking chicken tend to drop as low as 280 degrees during a 12 to 15 minute cook. The temperature is slowly brought back up to about 320 degrees when the pressure is released, or the heat is turned off.
It should be 350°F when you drop your chicken in, and it will lower to 270°-315°. Allow it to steadily reheat, don't touch the dial. The oil will slowly heat up back to 350° for the last 5-8 minutes of cooking
Great looking chicken
I just finished devouring my supper. And hands down this is the best deep fried chicken I’ve ever made. Thanks Chef John! Went and used the same level of oil and I was as nervous as you were lol. I couldn’t help but notice that this tastes very similar to Jollibee Chicken Joy.
This chicken was so crispy it cut the roof of my mouth! Amazing recipe 10/10
I made this for Sunday dinner, IT WAS SO JUICY! SO FLAVORFUL! ONLY THING I CHANGED WAS I ADDED TO THE 1/4 CUP OF WATER WAS CHICKEN BULLION, 3 TABLE SPOONS.
IT WAS BEST I HAVE EVER HAD. Prepared it just a chef Jon said. THANK YOU CHEF JON, LOTS OF CRISPY LOVE TO YOU ❤️🇺🇸❤️🇺🇸❤️🇺🇸❤❤❤❤💝 p.s. not intended to have t much oil, but it was , a little more like the oil in the video, I was very nervous, but success. Next time I am using lard. Best Fried chicken recipe ever
I throughly enjoyed the Hans und Frans reference. Ohhh and the chicken recipe
Awesome! Will use this method for my Korean Wings!
Secret Technique: If you're making a wet batter, like for fried fish, use alcohol like vodka instead of water. The alcohol evaporates much faster than water. Thus giving the food more time to crisp since it spends less time drying out the water, and more time frying the food.
use abit of both
@@Gold_NutsReally? Does it work?
@@NoHandle44 yep sure does
Just now I finished putting the wings in the fridge. Tomorrow I'm going to fry them with some potatoes. Can't wait.
Never change how you make videos Chef, you are the OG and your videos are Nostalgia ❤
yeah - this is great, but we want to see the video about how to deal with that pot full of dirty oil!
No video needed, it's called common sense
I've learned a LOT of stuff from Chef John - but maybe the most important general-use thing I've learned is the value of putting stuff in the fridge for a few hours (or even overnight) before cooking it.
5:15 -- Who makes that strainer? One of the nicer ones I've seen.
Your videos always bring a smile to my face, sometimes a chuckle, or a laugh and for the first time like this one, all of the above. This is now my favorite. I think it even replaces the first time I watched you and got hooked. But fond memories will remain for Salisbury Steak.
You're THE BEST ,
CHEF JOHN !
Chef, you ate almost the whole chicken there!
I throughly enjoyed the Hans und Frans reference. Oh and the chicken recipe.
Now I’m hungry! Looks great!
RIH Leah Chase THEEE QUEEN 👑 of Creole Cuisine!!!! Your recipes are still a standard in our kitchens
I love it when my food begins with a dooki
I made my chicken following this recipe today and OMG! I let it marinate for about 7 hours, and it was still super flavorful and perfectly coated. The only thing I added to my flour was a very light shake of seasoned salt, and cayenne pepper. This is my go to for fried chicken from now on!❤️❤️❤️
I haven't had good fried chicken in forever... I need to fix that, and this looks absolutely gorgeous!
Asian fried chicken secret: Combine equal parts potato starch (not potato flour) and regular flour. Starch fries up to a shatteringly crispy texture that flour alone cannot achieve, but a pure starch coating lacks heft, hence the combo with regular flour. Potato starch plus flour is truly fried chicken perfection.
pretty sure this was talked about in previous videos
This was New Orleans chicken not asian
@@daveklein2826Chill. She was suggesting that that is how Asian recipes do it.
Rice flour or potato starch
Thanks for the tip ❤
That looks SO GOOD right now.... Thank you Chef John!!!
I like to rest my fried chicken for a few hours until it's completely all the way cooled down to room temp. But I like most of my foods cooled down that way
Chef John, have you tried their Shrimp Clemenceau? I'd be interested in your interpretation of the dish.
Chef John… would you kindly do a video on shallow frying? Many of us fry so infrequently, it’s hard to justify using this much oil.
And now my wife wants me to make this for supper tonight! 👍
You are well within your rights to demand 24 hours notice before frying a whole batch of chicken. It's a whole deal/thing.
But you have to marinate in in the fridge overnight !!! Tell her "Patience, Grasshopper"
Beautiful!
Outstanding. Dooky Chase restaurant is iconic in NOLA
That's so simple yet the result looks really delicious. Will definitely have to make it sometime
Crazy. Decided I need to learn how to make good fried chicken a couple of weeks ago and literally just watched Miss Leah with Julia Childs yesterday. We didn't make it to Dooky Chase last time I was in NOLA, but we DID go to another place there in Treme for fried chicken called Willie Mae's and O. M. G.. I will remember that meal the rest of my life. That chicken was the best I've ever had in my life, but it wasn't just that. How does one take the simple bean and make it into something that makes your eyes pop out of your head the first bite you take? If you ever get to NOLA, you must go to Willie Mae's Scotch House.
Dooley Chase is one of the best chicken places an overall restaurant in New Orleans… Bless Miss CHASE‘s heart she passed away I think two years ago.
If you never been to the restaurant, you gotta go. History is just everywhere inside.
For you was it equal to Willie may scotch chicken?
Looks yummy and delicious recipe ❤
We truly enjoy your channel, and your humor. We loved Dooky Chase and are making the recipe this weekend. Thank you and God bless you.
I’m new to your channel and I’m finding your videos entertaining and informative. I love your sense of humor!
this looks wonderful , it doesnt seem greasy , and i would certainly try
You are, after all, the DJ Craze
of keeping your house from going ablaze
That looks like a really nice meal. Thanks!
A restaurant that I love called Bojangles, where I used to work in high school, marinates their Cajun style fried chicken in cayenne spiced buttermilk for 24 hours - love it!
Oh boy, this is going to be good! 🎉
looks delicious Chef John!!
I need to try this
Thank you Chef! The fire safety lesson also appreciated 😊
"I would like you to listen to me now, so that you can hear me later."
lol
I especially like that he said he had a fire extinguisher within reach. Very smart to have one near your stove all of the time.
Chef John! I'm popping back in after awhile and happy to see your still posting!!! ♡♡♡
Wonderful, perfect recipe
made this last night. Absolutely delightful fried chicken, thanks again!
I absolutely love the cadence of this man's speech. It's clear and soothing like some kind of wellbeing audiobook.
Thanks for posting this Chef John. This is by far the best home-made fried chicken I have ever had!
Simply beautiful.
Wing cartilage, leg cartilage, thigh cartilage, and especially the long piece of cartilage at the end of the breast! And eating the skin is absolutely essential! Chicken skin is the BOMB!!! 💣💣💣. I loved the video Chef!
My mom would have eaten that entire platter by herself AND some of her world's best homemade potato salad, if she were still with us...but I'll be happy to do it in her absence. RIP Mom!
Are you sayin' she was fat? That's not nice.
I can recommend adding some Spanish smoked paprika to the spice mix. 😊
ALMOST exactly how my late Mom fried chicken...just a couple additional spices (thyme, oregano) in the spice blend but beyond that, exactly the same. We loved when Mom made fried chicken, and I love this fried chicken recipe, with or without thyme and oregano, but I usually add them both :).
Wonderful
chef John .. i seen a video of a person coring out a whole orange and lemon and sticking chicken legs in them and baking . i need to see your take . seems a lot of effort yet it looked great
I saw the video of the restaraunt talks about how they make their chicken and i wanted to try it. So glad Chef John did this. 😊
This must be unbelievably fantastic chicken to become beloved and iconic with a title like, “Dooky Chase.” It’s even more impressive than Hot Brown, IMO.
looks delicious
Spectacular! Made it as close to your specifications as possible, flavor and juiciness 2nd to none!
I tried this method for frying chicken wings this week. They turned out amazing!!! This is how I will make fried chicken wings from now on. Thanks for this video. ❤
amazing recipe it looks like it would translate well to seafood
This looks…………. Amazing! 🤩
Isaac toups uses popcorn salt to season his flower, because it mixes in better. I haven't tried it, but I thought I would pass it on.
Soggy bottom chicken makes my rockin world go round!
As usual this looks delicious and I wish someone else would cook it for me.
As another favourite youtuber says, "Don't try this at home, I'm what you call a professional".
I went to New Orleans a couple of times in my youth, sadly Dooky Chase somehow never made it onto our radar. I might just have to give this a try to make up for that.
Paul Harrell for the win! 😎