My son has informed me that my cooking has improved so much since I’ve been following your recipes. I’m not sure if I’m offended or flattered. I made your lasagne for Christmas. Rave reviews. No way I’m making that fire chicken! Lol
Your videos and recipes are, by far, the best on You Tube. Each recipe I've tried, when I followed directions, were really good. And I'm so glad you post so frequently. Thanks for all you share with us!
I got tickled watching the one about skinless fried chicken. That is the kind of chicken I was raised on. My grandmother and mom never left the skin on. As a matter of fact, as a 19 year old newlywed in 1975, I skinned the turkey because I thought we weren't supposed to eat the skin. Fried chicken has always been my birthday dinner. No brining, no soaking it in buttermilk. Of course, my grandmother and mom cut up their own chicken so it was bone in. I never ever even ate a piece of chicken skin until I was about 45. When I ordered chicken out, and the skin was on it, I pulled it off. Finally, someone talked me into trying the skin and quickly realized what I was missing. My family made the best fried chicken. Simple recipe. Salt, pepper, and rolled in flour. Love watching your show though. I was born and raised in Alabama so I am definitely a Southern gal.
Thank you for the Chicken Picata! My wife's favorite Italian dish. I had never made it before but your recipe and instructions are peerless. We absolutely loved it. It goes into our rotation now. Thanks again.
I feel like a Johnny-come-lately because I only discovered your recipes last year! But I love every one I have watched so far! Thanks for posting all these wonderful dishes and techniques. I have learned so much! 😊😊
"Voluptuous breasts" 😆 Made me think of a cookbook my wife was gifted called "50 Shades of Chicken" no joke! Anyway, thanks, Chef John for giving me some of the best recipes I've ever made and a few laughs along the way.
As a meat-lover leading a ketogenic lifestyle I'm always looking for (new-to-me) appropriate recipes/techniques-several of these videos fit the bill perfectly. Thanks.
Ah, the Chicken Kiev looks absolutely scrumptious!! It's a favorite of mine & I've always wanted to know how to make it properly. You've inspired me to give it a whirl. THANK YOU for your wonderful channel Chef John. 👍👍
"Did we just inadvertently destroy the mozzarella industry?" Considering ricotta is a byproduct of mozzarella production, I'm going to guess not. I'm sure your parm topping tasted great, but it sure didn't look like it had that awesome stringy goodness of a high-quality mozz. To be perfectly honest, I've never cared for ricotta a bit. It's like mozz with all the food stuff removed, probably because that's exactly what it is. Vive la différence, I suppose.
Love your recipes! A great alternative for wheat flour is brown or white rice flour, which turns out crispy and tasty. I suppose the ingredient called cellulose powder might be the sawdust additive... it is worth the time to grate your cheese.
I do enjoy the recipes, as well as the idea of using only enough flour and egg wash to coat the chicken. More importantly, it is not necessary to use plastic wrap or bags to pound the chicken breast. Instead, using a cutting board designated for meat only -without using any plastic - works just as well, and is more economical and environmentally responsible.
I so enjoy your channel, even though I would not eat a lot of the recipes. I have learned so much from you. Made the honey brined chicken tonight. Without the honey, and my own spices ;) Technique for me. We had a very awesome supper. By the way, I must say cooking in San Francisco must be a bit shorter than Central Florida.
“While that would be the worst barbershop quartet name,”sondes like a rehearsal dinner musical in the background, jazz it up! Thanks chef John for the entertainment 😅
Just made - or at least tried - the olives recipe. Quite good! Very well balanced flavors (no cayenne for me though). Will do it again next week. Thanks!
Onion should be caramalized first then removed. Then the bacon browned and removed. Then the chicken browned with salt and pepper (much more than in the video), and removed. Then the spices roasted. Then the chicken and bacon put back in and mixed. Then the garlic added. Then stock added as soon as you smell the garlic. Then vegies (potato, sweet potato, carrots, butternut, pumpkin - any of, or all of those) added. (Dried peaches could also be added.) Soft veggies (patty pans, zuchinni) should be added after the hard veggies cook for 30 minites. Then herbs sprinkled over. Then the onions put in. The pot should be on a slow simmer (not boiling like in the video). The pot should not be stirred after the stock was added. The stock level should be about 2cm below the top of the ingredients. The lid should not be lifted often. Cooking time after the hard vegies were added should be at least 45 minutes before checking.)
My food wish is to see you make Panzerotti!😊 I know you’ve done Calzone but I want to see your version of a deep-fried Italian Panzerotti please, sir!🙏🏼
Always enjoying your recipies. Now I know what to do do with my chicken breasts to elevate my game. Hope you are safe in the rain deluge in your area. Stay safe and best wishes.
Ha ha! Not using a pan of flour is mind blowing because I was taught this technique from my Italian Grandmother and Great Grandmother and if they were going to fry it was enough for an army to eat -twice! 😂
@@itsallperfectlynormal9805 My stovetop has driven me crazy for.years because oil in the pan, or a fried egg, etc. always pools to one side. This is so helpful! Of course, I’m learning it just as I get close to moving, but I’ll probably need it at the next place. Thank you!
@@jvallas I've had installed many kitchens, all with separate ovens and hobs. Taking advice from an old cook, I have an enormous spirit level to check surfaces are absolutely flat. You can't cook on a slope!
Pro tip: Salting your chicken the day before you plan to cook it will help it stay juicy and be less prone to drying out if you happen to overcook it a little.
"So I'm gonna season both sides generously with kosher salt. And then, just because I saw it sitting there, a little bit of freshly ground black pepper. And believe it or not, thats it!" Wait, no cayenne? Who are you and what have you done to Chef John???
My son has informed me that my cooking has improved so much since I’ve been following your recipes. I’m not sure if I’m offended or flattered. I made your lasagne for Christmas. Rave reviews. No way I’m making that fire chicken! Lol
You've done the body building community a great favour today 💪💪
I see you are a man of culture.
Meat eaters are disgusting
🤣🤣🤣🤣🤣
🌽 🏀
🥔🥔
Your videos and recipes are, by far, the best on You Tube. Each recipe I've tried, when I followed directions, were really good. And I'm so glad you post so frequently. Thanks for all you share with us!
I love your narration!! And humorous running commentary is brilliantly natural! Am loving the recipes too. X
Wow, these 9 recipes are on the to-do list for over the next month. Yum. Thanks. 🥰 Love from Ontario, Canada🇨🇦
Dear Chef John, I love your comments while you cook. They are so hilarious 😂 Exceptional sense of humor 😁
I think " Three Fats and an Acid" would be an AWESOME name for a band or barbershop quartet! 😆 lol
I got tickled watching the one about skinless fried chicken. That is the kind of chicken I was raised on. My grandmother and mom never left the skin on. As a matter of fact, as a 19 year old newlywed in 1975, I skinned the turkey because I thought we weren't supposed to eat the skin. Fried chicken has always been my birthday dinner. No brining, no soaking it in buttermilk. Of course, my grandmother and mom cut up their own chicken so it was bone in. I never ever even ate a piece of chicken skin until I was about 45. When I ordered chicken out, and the skin was on it, I pulled it off. Finally, someone talked me into trying the skin and quickly realized what I was missing. My family made the best fried chicken. Simple recipe. Salt, pepper, and rolled in flour. Love watching your show though. I was born and raised in Alabama so I am definitely a Southern gal.
Its incredible that a southern family could cook chicken so incredibly wrong, for so incredibly long
Winner Winner Chicken Dinner :) Superb info on choosing the right chicken breast 👏👏👏👏
These compilations are great.💗😋👏🏼
This couldn’t have come at a better time - thank you!
I literally love you
Me too lol
The chicken marsala milanese looks like a tempting new dish to try soon.
Best New Years present-ever! Thanks, Chef.
the chicken parm is great! I always use picante provologne, and sometimes some swiss if im feeling extra spicy
I 💜love you Chef John! Your cooking tutorials have improved my life infinitely!!!! I hope you have a blessed new year!
Thank you for the Chicken Picata! My wife's favorite Italian dish. I had never made it before but your recipe and instructions are peerless. We absolutely loved it. It goes into our rotation now. Thanks again.
I feel like a Johnny-come-lately because I only discovered your recipes last year! But I love every one I have watched so far! Thanks for posting all these wonderful dishes and techniques. I have learned so much! 😊😊
Best cooking videos ever!!!!!❤️
You are my hero, John!
Love your recipes, and your narrative even more.
Keep cooking! … and sharing.
Thank you!
I do the chicken in a pan sauce a lot, great way to switch up boring chicken breast. Tonight I did orange juice and ginger.
It was really awesome revisiting these great recipes at the first of the year!
I went away for a while.I missed your show and your calming voice. Im making your Dumplings for dinner...glad to be back!
You’re amazing Chef John!
Saving this one to go back and see the way to debone the chicken breast. He makes it look so easy! And the recipes look great too
Looks delicious!! I like cayenne pepper more than black pepper. Used to sprinkle it on my black coffee.
These are great recipes! Can’t wait to try ‘em! Thanks neighbor, From Oakland!
"Voluptuous breasts" 😆 Made me think of a cookbook my wife was gifted called "50 Shades of Chicken" no joke! Anyway, thanks, Chef John for giving me some of the best recipes I've ever made and a few laughs along the way.
As a meat-lover leading a ketogenic lifestyle I'm always looking for (new-to-me) appropriate recipes/techniques-several of these videos fit the bill perfectly. Thanks.
Wow! Which one first? Thank you! 😊
It looks delicious and well prepared. Thanks for sharing. Best Regards. NEW FRIEND.
Chicken sized horses would be ADORABLE!!! And if they aren't angry, they wouldn't want to fight.
Ah, the Chicken Kiev looks absolutely scrumptious!! It's a favorite of mine & I've always wanted to know how to make it properly. You've inspired me to give it a whirl. THANK YOU for your wonderful channel Chef John. 👍👍
These are great!! Reasonably Keto freindly. Thank you.
Delish. Thank you for all your recipes. This will very my go to chicken recipes.
Looks delicious 😋 💕ChefJohn
I used to make Waldorf Salad for Christmas Eve dinner every year.
All of these look delish! 💙👍
My son makes smoked chicken Parm. Yum!
"Did we just inadvertently destroy the mozzarella industry?"
Considering ricotta is a byproduct of mozzarella production, I'm going to guess not.
I'm sure your parm topping tasted great, but it sure didn't look like it had that awesome stringy goodness of a high-quality mozz. To be perfectly honest, I've never cared for ricotta a bit. It's like mozz with all the food stuff removed, probably because that's exactly what it is.
Vive la différence, I suppose.
Great video! Can you do chicken thighs and drums? They are so much cheaper right now and can also be delicious!
You can do anything on this with thighs. If you need skin, it's super easy to remove the bone. And B/S thighs are my go to for fried chicken.
Tonight's supper meal, sounds delish.
Simple and delicious!
Thank you!
Love your recipes! A great alternative for wheat flour is brown or white rice flour, which turns out crispy and tasty. I suppose the ingredient called cellulose powder might be the sawdust additive... it is worth the time to grate your cheese.
A fantastic collection of recipes! Thank you very much!
I do enjoy the recipes, as well as the idea of using only enough flour and egg wash to coat the chicken. More importantly, it is not necessary to use plastic wrap or bags to pound the chicken breast. Instead, using a cutting board designated for meat only -without using any plastic - works just as well, and is more economical and environmentally responsible.
Great recipes, thanks.
Chef John, I’ve been using your Chicken Piccata recipe for years! We just had it two nights ago 😋
Impressive!
I so enjoy your channel, even though I would not eat a lot of the recipes. I have learned so much from you. Made the honey brined chicken tonight. Without the honey, and my own spices ;) Technique for me. We had a very awesome supper. By the way, I must say cooking in San Francisco must be a bit shorter than Central Florida.
Maa Sha Allah very nice sharing
Delicious 😋 sharing 🍫👈
Thank you for the magnificent compendium! Also, my contribution is "On Golden Fond."🤪🤭
“While that would be the worst barbershop quartet name,”sondes like a rehearsal dinner musical in the background, jazz it up! Thanks chef John for the entertainment 😅
Yummy chicken parmiggiana!
Thank You Chef. 👍
I’d love to see you do manapuas. Been watching for years, absolutely some of the finest content out there!
Can't wait to make this!
I bet that white circle was delicious. Separate recipe video pls.
Just made - or at least tried - the olives recipe. Quite good!
Very well balanced flavors (no cayenne for me though). Will do it again next week.
Thanks!
Flip flap! I love it 😂
I literally love you
I am not an overthinking chicken, thank you very much! 🤣😂🤣
The finished product looked delicious 😋 ❗️I can't wait to make it. 👍
Came for the chicken recipes. Stayed for the dad jokes.😂
GO CHEF JOHN!!!!
Great content. Thank you, Chef.
Onion should be caramalized first then removed. Then the bacon browned and removed. Then the chicken browned with salt and pepper (much more than in the video), and removed. Then the spices roasted. Then the chicken and bacon put back in and mixed. Then the garlic added. Then stock added as soon as you smell the garlic. Then vegies (potato, sweet potato, carrots, butternut, pumpkin - any of, or all of those) added. (Dried peaches could also be added.) Soft veggies (patty pans, zuchinni) should be added after the hard veggies cook for 30 minites. Then herbs sprinkled over. Then the onions put in. The pot should be on a slow simmer (not boiling like in the video). The pot should not be stirred after the stock was added. The stock level should be about 2cm below the top of the ingredients. The lid should not be lifted often. Cooking time after the hard vegies were added should be at least 45 minutes before checking.)
My food wish is to see you make Panzerotti!😊 I know you’ve done Calzone but I want to see your version of a deep-fried Italian Panzerotti please, sir!🙏🏼
Fond. I love your recipes. I share them in my Facebook recipe group.
Always enjoying your recipies. Now I know what to do do with my chicken breasts to elevate my game. Hope you are safe in the rain deluge in your area. Stay safe and best wishes.
Thank you.
awesome
Who else audibly OOoooOOoooO-ed when Chef John said "I'm gonna serve this over an apple salad"??
when your knives are sharper than a light saber jeez louise
i must try this cheese parm technique
Ha ha! Not using a pan of flour is mind blowing because I was taught this technique from my Italian Grandmother and Great Grandmother and if they were going to fry it was enough for an army to eat -twice! 😂
I liked how you'd added some zest
To your chicken breast
And I'm not lyin'
You never forget your cayenne
I always come back to see what you are doing. Ideas occur easier when you are having fun. thanks John!
I never cook chicken breast because I always buy bone-in skin-on thighs. But I will probably sub those for these recipes and call it chicken!
First view! Finally! Good jorb, Chef John!
Amen god yes please yes thank you
Hi Chef John,
Could you make some chicken 9 ways that's BAKED for those of us that are supposed to avoid frying?
fond
Video #2 "that reminds me i need olives"
Video #8 (3 years later) **Chef John finally bought olives**
You can level your oven???
Yes! Stoves have feet that screw in, put a level on top so you know which ones to turn, and which way to turn them 😀
@@itsallperfectlynormal9805 My stovetop has driven me crazy for.years because oil in the pan, or a fried egg, etc. always pools to one side. This is so helpful! Of course, I’m learning it just as I get close to moving, but I’ll probably need it at the next place. Thank you!
@@jvallas I've had installed many kitchens, all with separate ovens and hobs. Taking advice from an old cook, I have an enormous spirit level to check surfaces are absolutely flat. You can't cook on a slope!
@@lindainparis7349 Good advice!
Pro tip: Salting your chicken the day before you plan to cook it will help it stay juicy and be less prone to drying out if you happen to overcook it a little.
Ooooh where can I find the recipe?
Description box
Looks great
Is that a Chicago Cutlery knife?
Godblesss
one day i'll make every single recipe here.
"So I'm gonna season both sides generously with kosher salt. And then, just because I saw it sitting there, a little bit of freshly ground black pepper. And believe it or not, thats it!"
Wait, no cayenne? Who are you and what have you done to Chef John???
I bet they’ll give yah a grammy.
Might I ask the reason for using the plastic on the meat when flattening it? Is it okay to flatten the meat without the plastic?
I did not immediately think of Rosemary or time when you said you needed some herb
Do you have a recipe for homemade buffalo fingers?
green cocktail olives chopped can sub for capers ..you may say ..close but no cigar...but..its a different cigar!
Wow! Great video! Thank you.
I think you should try chicken sambal balado vs firebird chicken ,you'll say ooh Mommy. !