Unforgettable Fan Favorite Recipes: Garlic Fried Chicken and Crispy Parmesan Potatoes

[@cm4232]

I absolutely love the energy between these two ladies. And they're hilarious!!!

[@tylerhughes5420]

Always thought they were lesbians. Specially the one that looks like jay leno and wears vests all the time.

[@Wolf-xu1fj]

@@tylerhughes5420 are they?

[@pierrefireball2505]

I love Ashley so much, the way she make us wishes we were invited into her cuisdine, and then Bridget tasting it. Amazing thanks both of you.

[@leahnorton9847]

THIS chicken is the absolute best that I have ever made at home. At first I was a smidge intimidated by the amount of garlic, but it all evens itself out in the end. I will never make plain fried chicken again. This will be my go to! Thank you for sharing this!!

[@ralphhooker6019]

Bridget, the more you eat, the more there is of you to love! And the more I trust your recipes....

[@jenniferbrdar4605]

Me, I'd date Julia if I could.

[@killer900123]

Uhm, that's sorta offensive...especially to a female. Just sayin!!!

[@artistaloca4]

@@killer900123 How is a compliment offensive to any gender?

[@artistaloca4]

@@jenniferbrdar4605 Had a crush on Julia in the beginning, until we saw more Bridget 😍 Absolutely no offense intended, Julia- love you both, great show format, excellent decision to open with the two of you ❣️

[@artistaloca4]

Forgot to mention Boston born and raised, loved you long time! I find the opening music "I Think I'm Home" so comforting. Thank you so much again ❤️

[@RhondaSmith-h6c]

Love ATK. Been a fan for many years. Before the internet I purchased the yearly books and also subscribe to the magazine. I still subscribe to the magazine. Wonderful recipes, great tips.

[@agoodman2030]

Love the show with Julia and Bridget! What an improvement!! You go girls! Also love that you feature other guest chefs and the equipment and taste test. Elle is one of my favorites. features are great as usual. Thanks for an educational and fun show.

[@nozpato]

Before I die, I want to spend a day cooking with Bridget and Julia, but most of all eat the final product! They get as excited about food as I do!

[@vee7586]

im so pleased youre posting on youtube

[@rachray83]

We all are! 🤧😍

[@toricarrillo5165]

I was so excited to see all the Bakersfield Basque restaurants at the beginning of this video! I said to my husband, “Look! I bet you we see someone we know!” And sure enough, I recognize a friend at one of the restaurants. Bakersfield is the biggest small town. I love it. #HometownPride ❤️

[@cherylann9781]

Tori Carrillo I'm live in Bakersfield too and I agree with you! Love me hometown!

[@rainy1216]

Ok, this may be one of the best episodes you guys have done since Chris left. Well done! This is a keeper!

[@kberken]

"It's your party, you can fry if you want to!" Lol! Leslie Gore!

[@mayolson2]

As a teenager I visited my cousins in Bakersfield in summer and we went to the Basque restaurant . Family style and off the main highway. It was a real treat! Thank you for this recipe

[@johnwerner4925]

Loved the episode. For me this way a new take on fried chicken adding a huge crispy and savory complimentary taste. Same for potatoes! The info on enameled Dutch Oven was welcome as I have yet to spring for the Le Creuset. Now I know the straighter sidewalls are as important as if they prove to be durable. I always find the most useful cooking information, recipes and tips, in the most compact time in these Test Kitchen shows. I'm very grateful for the shows being made available here.

[@willyb933]

Oh My! From garlic chicken to crispy Parm potatoes...it just keeps getting better! I love my LeCruset Dutch oven but great to know of a second choice and would be a great back up. Thanks for this!

[@willyb933]

OH! ...I almost forgot... @ 2:00 Junior Soprano makes a return appearance, cutting up some ...chicken! :)

[@sararahimzadeh9743]

I made the garlic chicken recipe today and I found it to be 1 note ,,, yes it’s garlic chicken and yes you can taste the garlic however it’s not very exciting in the mouth and i found that it desperately needed some acid .. I added some lemon zest and a bit of lemon juice in the garlic butter ! Made a world of difference! My advice add a bit of minced onion on the marinate with a bit of paprika not too much so it doesn’t take away from the garlic but it does need it ! Thankyou for the tips though on how to fry a chicken ! I love this show !

[@misscndnwoman2177]

I did too, and I too found it needed something more, I wish I had put in some ground corriander

[@SabrinaLFinley]

I love lemon with chicken - I add it to chicken noodle soup, chicken tacos and rotisserie chicken, so this makes PERFECT SENSE! Thanks for the idea!

[@NealBrenard]

Okay. This is about the 29th version of fried chicken they've done on ATK. It's be fun for them to do a recap episode and line 'em all up one after the other to show all the variations at once.

[@dsainte3914]

Omg the crunch from the chicken...🤤

[@killer900123]

This show has changed so much since Chris left. I miss the way this show use to be. But that said I love these two! I remember watching them after school each day. Love you guys!

[@klmhookedmoore5847]

Everyone seems to be more relaxed and at ease with Kimball gone. They've also diversified since he left. If you're pining away for CK, watch Milk Street Kitchen. He's still chippy and sarcastic.

[@LandNfan]

I recently bought an enameled cast iron Dutch oven from Amazon. It is their brand and was just under $50. I have only used it a few times, but so far I am completely satisfied with it. I must try your Parmesan potato recipe. I have been doing something similar, but using the Dutch baby gold potatoes that are about the size of ping-pong balls. I just wash and quarter them, place them in a large zip bag with a tablespoon of olive oil, a teaspoon of Country Bob seasoned salt, a heaping teaspoon of minced garlic, an a tablespoon of grated Parmesan, tossing to coat evenly. Then they go into an air fryer at 390F for about 15 minutes, giving them a good toss about halfway through.

[@brendafain9962]

Ashley is my girl. My husband loves her recipes. Thanks Ash.

[@tiestripe]

Ashley is so sweet and genuine! A keeper for sure.

[@jamesholt6032]

I enjoy your videos.. I Watch often....ADAM SURE GETS EMOTIONAL WITH HIS PRESENTATION

[@JCWiley2300]

I use Tramontina enameled cast iron dutch ovens. You can usually find them on sale ridiculously cheap at discount stores like Tuesday Morning, and despite their tendency to discolor slightly on the bottoms after use, I find them pretty durable.

[@13soap13]

Those potatoes would be a wonderful holiday appetizer!

[@mereth13]

As an owner of one of the Lodge Dutch Ovens (like the one that Adam smashed the heck out of) and as someone who has also owned Le Cruset, I absolutely agree that the Lodge has a much more finicky and fragile coating, BUT, as someone who takes careful care of my equipment, and who is very much on a budget, getting the Lodge for $40-$50 means that value-for-money-wise, it still takes the cake for me. I've used mine for 8 years, and with reasonably careful use (not babying, just not being negligent) I've never had an issue. I'm sure the Cuisinart is a better product, but it's still over twice the price of the Lodge.

[@pusheenshistory3835]

Thank you

[@ingriddubbel8468]

Better products mean better cooking control. You purchase poor equipment your food will be sub par. I've spent money on top quality knives and cooking vessels. I know I'll never have to replace them.

[@artistaloca4]

@@ingriddubbel8468 but Lodge IS quality... Isn't it?

[@bobby_greene]

@Tony Samson GONNA SMOKE ME A FATTY BRISKET, GOT MY BARBEQUE SHOES ON

[@loveandfaith6517]

two of my favorite foods, garlic and fried chicken. What a great combination...thank you so much!

[@JohnNathanShopper]

This is the best potato recipe ever.

[@mikecmike6163]

You ladies are food gods; Garlic chicken, oh my taste buds are salivating for this..

[@NinaSeleneRossi]

I made this garlic fried chicken last week!!!!! It was so awesome!!!!!! I’m definitely making it again!!!

[@alicemurray4700]

Made this August 2020. The chicken was superb. I made mine with organic chicken thighs. Yes I will make again and again. Thank you 😷

[@dannysunay4386]

Did not know uncle junior ended up in Cali cooking chicken!!!! My my! Life is full of surprises!

[@katharinavonzitzewitz826]

I'm soo Happy I found America's Test Kitchen ...You have the best recipes ever!!!All thumps Up for your team ! Best regards from Germany😊

[@monicapegues4008]

I made both these recipes, exactly the way you said to do it, & it worked. Everybody was asking about "my" garlic chicken. 😂😂

[@watermain48]

Wow, that whole meal looked fantastic. Thanks to all of you for sharing.

[@normapiedrasanta3063]

Yummy, my mouth is watering, thanks for sharing those delicious recipes and for showing that beautiful country side👍👍👍👍👍👍

[@mikebolen3670]

Best overall cooking content in a single video...I made this chicken and taters recipe tonight and it was very very good! This was first time deep frying chicken. I followed recipe instructions and came out perfect

[@sassytbc7923]

I have the Cuisinart Dutch oven that I purchased on ATK’s recommendation. I found a sale and paid just $99 for mine, including shipping.

[@erikkoski6129]

This is good to watch sitting here with covid watching these

[@barbaraelliott7078]

My husband and I are so glad you are back with new episodes. We love all of them. The crispy Parmesan potatoes look delicious. I stopped deep fat frying because I feel it’s such a waste of oil after cooking chicken. Any suggestions?

[@AmericasTestKitchen]

Wonderful to hear! We actually have found that you can reuse the cooking oil at least 3 more times before tossing, hope this helps.

[@kathymaske8997]

Never knew about leaving the yolk out when frying up chicken...wow. Going to try it out, and those potatoes....OMG!

[@maryrichardson5491]

LOVE YOUR SHOW AND BOTH OF YOU!!!!!

[@deek4515]

Roasted grapes would be incredible with this.

[@hellohangfire]

Hey ATK. Thank you for adding the “hand washing” clips to a lot of your most recent videos. I always do it, but it is always a good idea to mention it to others.

[@joeymama4666]

Chris Pinkerton I hate it when they show that. It's kind of an insult to the viewer's intelligence.

[@Lucadtala]

I really love you cooking show guys. I have learnt a lot about cooking from you, Regards from Peru

[@MichaelHanleyRFSN]

As a garlic lover, this friend chicken recipe is a dream come to true.

[@765respect]

I love their use of a pie dish for the egg whites. I've been using dinner bowls and they are never big enough. Might start using one for when I have a huge salad for dinner or when my son comes over for spaghetti.

[@Mleencihols]

this is so much better with these gals...I love 'em.

[@Tampabruh]

Yeah they vibe sooo well! I enjoy watching them cook and communicate and joke. They have better chemistry then Chris had when he hosted with cooks!

[@kimberleegullbailey2547]

Holy moly!!!! The potatoes!!! ❤ I'm going to try them!! The chicken looks good too, however, I'm taking baby steps when it comes to cooking!

[@DuluthTW]

Yum to both recipes. Thanks for sharing!

This chicken is old school! I've seen this before but can't recall where!

[@SG-si1sx]

Thank you so much for showing the parmesan potato crisps..

[@sanmurillo]

The aluminum skillet is a favorite in Latin cuisine. It is primarily used in rice or soup dishes not for stews requiring oven time. It's great for what it was designed. A cast iron skillet would be over kill.

[@ingriddubbel8468]

He said it scorched. The handles are tiny. Its a waste of $25.00

[@SG-si1sx]

The garlic chicken is amazing. Now I'm in love lol

[@juliahamilton9125]

Excellent tips are given!

[@kittyblue71]

Ugh, why did I watch this!! I'm sooo hungry now!!

[@user-onyoutube868]

Both receipes look amazing. The parm potatoes will be first to try since I have all the ingredients on hand.

[@Billy123bobzzz]

As a long time Le Creuset owner I have always trie two help my friends find better deals in enflamed cast iron. The bottom line is that after years of experience and research I have come to the conclusion that the old adage still holds up: "You Get What You Pay For". The cheaper enamel cast iron posts always fail, sometimes it tales weeks, some take months and some take a year of two but they all fail. These companies that are selling cheap enameled cookware are actually just order them from China. The problem with the Chinese manufacturing method is that enamel is baked on using an inadequate, simple procedure, so when you cook with it the coating will eventually chip and flake off. This has happened with every simple cheap enameled brand (including the ones with the names of famous cooking celebrities on them) cast iron that is on the market in the US. Brands like Le Creuset and Staub cost so much because a lot of effort is put into processing the coating in a way that makes them stick for extraordinarily long periods of time. That means that when you hand them down to future generations that your grandchildren will still get a great service life out of them. I have one Le Creuset that has been handed down for so many generation that we don't know how old it is (its certainly at least 40 years old) and yes its interior is no longe shiny, it now has a matte look to it but the enamel is still holding up, I still bale bread in it (at very high temperatures) and it still works perfectly well. I noticed that some folks are talking about Lodge, so I'll take one paragraph to talk about them. Lodge plain cast iron (black with no enamel) is actually a very good product. its made in the USA, is very inexpensive and lasts forever. They are a good deal, however, Lodge enameled cast iron is made in China (check the label and call their HQ to verify this is true) so they do flake badly and do not last very long at all, so they are also a very poor value. I now recommend to everyone that they should go to the Le Creuset outlet store to get their enameled cast iron. Most stores that sell Le Creuset will tell you that they never go on sale, that is a lie, I have seen them and purchased them on sale. Sometimes the color is being discontinued (this happens a lot because Le Creuset changes color a lot) or there are only a few of a particular color left and the need space for new stuff that is coming in and sometimes the stores have loyalty cards or coupons (or email coupons) that is good for any product in the store, all of which will get you a discount. Staub is another brand in the US that is fantastic, but it costs even more than Le Creuset, but if you can get it on sale, it will also last you several lifetimes. The test performed in this video is very superficial, you really only know if the enamel is going to hold up by cooking with it nearly every day for a year then losing to see what happens (I'll tell you, that all the ones I have seen, and I think that I have seen just about all of them, and its that they will be chipped, cracked, crazed or broken). Thats when u will really see that cheap enameled pots are not a good deal at all.

[@Billy123bobzzz]

@staytunedfor Its not a stupid question, they look like they would melt but in fact if you look at the original paperwork it will tell you that its oven safe (I have seen two different numbers so I don't want to misquote it here). I do know that in my own baking at home I run my oven at a (calibrated) 500º F and in years of use I have never had a problem. If you are worried then just unscrew it (it comes off easily) and replace it with an authentic Le Creuset stainless steel knob that should be good for a few thousand degrees. amzn.to/2U9YpJ9

[@Billy123bobzzz]

@staytunedfor Ooze!!! Thats usually how that zombie virus gets into your food! LOL I would unscrew the knob and make sure that all is well under and inside it.

[@Billy123bobzzz]

@staytunedfor They are a lot better with catsup! LOL YW

[@ingriddubbel8468]

You are preaching to the choir.

[@johnboyd7158]

Agree. I bought my first CI enameled Dutch Oven from Lodge. After 6 months of casual use, it's chipped in several places. Worth the price when on sale for me, but I'm retired and don't plan on anything being an heirloom.

[@A_Random_Person27]

Wow! Love this! Thanks for sharing such a great show!

[@NightCalls001]

These recipes look great...I am going to try them. Always had trouble with fried chicken, so excited.

[@shybunny2759]

Both of these recipes look amazing. I love this show. I'm curious: how many plaid shirts does Julia own?

[@loveandfaith6517]

Julia and Brigette are amazing women...good examlpes of the way women should be- they are dedicated. It doesn't matter what they wear, although I really like their clothing choices.

[@joeymama4666]

I'm guessing they have a dresser or stylist or whatever, because Julia always wore comfortable looking chef clothes before this.

[@gsmith5140]

And those potatoes and dip! 😮😋

[@Lolalogo]

Seriously making those potatoes and fried chicken.

[@carlosm809]

It’s 12:30am, horrible timing on my part to watch this fried chicken episode....delicious!

[@wasupwas]

Great video and the food looks delicious! (P.S. please fix the description because there's no cast iron skillet chocolate chip cookie)

[@roberthunter4884]

Wow, watching Ashley and Bridget get their frico on was hot. XD Seriously, Frico is a traditional dish of Friuli, a region in North-East Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes (so, you nailed it). I remember, back in the late sixties/early seventies, my dad would make crescent dogs (before they were really popular), and the cheese would melt out of the ends onto the pan (he used a sharp cheddar). After the pan cooled a little, my sisters and I would almost argue over the frico left behind, it was a real treat. Funny how a lot of favorite foods are derived from accidents and mistakes. I also had a friend that would make frico chips using Parmesan, basil and lemon zest, we had it with a tossed salad (oil and balsamic vinaigrette), and Lasagna. I think I ate more chips than lasagna :P

[@Ayeloroz]

Will be making these! And looking for that Dutch oven too!

[@shotjohnny]

@ 6:15 "It's your party... you can _fry_ if you want to..." 😂😂😂 OMG! Julia! I'm dying! #leseleygore 😂

[@timwong352]

The garlic fried chicken looks great. Really like your video. Thanks

[@annscott4432]

Your show is amazing. I was ready to purchase a Dutch Oven. The parm. potatoes look luscious .

[@billyfoster3223]

My favorite cooking show, next to Cookin' Cheap, Natalie Dupree and Amish Cooking show!😁

[@debbieboring3422]

Yum yum these both look so good. I will do the potatoes first I think.

[@edieboudreau9637]

We've made a version of "frico" using cheddar for years. It's . Amazing.

[@jamesholt3614]

ADAM SHO WAS BRUTAL WITH THOSE DUTCH OVEN LIDS..

[@internalharm]

i use both dried and fresh garlic and onion in my dishes, it add a depth of flavor. Some say dont use powder/dried seasoning, they dont know how to cook.

[@frankromero5581]

OMG THAT LOOKS GOOD . YUUUUUMY . THANKS GUYS . 😜

[@greatboniwanker]

Garlic chicken so good that Bridget couldn't wait for Julia to finish speaking! That's a good recommendation.

[@gailmaria2502]

Garlic, garlic and more garlic, YUM

[@MrScotttraynor]

i got my Le Cr. from a Garage Sale.. Best 10 bucks i ever spent ;)

[@MrScotttraynor]

well more that i go garage saleing in a place where peoples have lotsa disposeable income and ....

[@MultiGemgirl]

lucky dog where do you live

[@fishnewhere387]

@@MrScotttraynor Yup. Need to look for garage sales in the most expensive zip codes. Also keeping an eye out for estate sales.

[@ingriddubbel8468]

Damn!

[@himechan1211]

Two tablespoons of black pepper. "Oh hello! It has a little kick to it!" I'm dying xD

[@maryperez1235]

Think she said 2 teaspoons

[@HungQDang]

it's only 2 teaspoons, but I don't see the problem if I throw in 2 tablespoons tho. I've done that with the Taiwanese black pepper pork bun by adding 2 Tbsp of black pepper in 1 lb or ground pork.

[@Eguzzisme]

I never realized that black pepper gave a “kick”. She should have used some cayenne pepper!! LOL

[@Nocturne22]

@@HungQDang Then it would taste like black pepper when the recipe is for garlic chicken.

[@HungQDang]

@@Nocturne22 so? Does that have anything to do with my reply to other people?

[@r1verman]

I can't understand how these ladies don't weigh 500 pounds! Everything they make looks delicious!

[@NinaSeleneRossi]

Jeffrey Berry I had a friend make this for me once, but the garlic sauce was a spicy garlic sauce!!!! It was soooooo crunchy and bomb!

[@MiaCulpa]

This episode should be required to post a drool warning! OMG! I don't know what was worse, the chicken or the potatoes, but now I need to change clothes..lol...

[@MisterMister5893]

They make bibs.

[@reneeganley6423]

Love that garlic butter hack.

[@dottingham]

Looks devilishly good!!!

[@BudBetz]

Great show with a question. The oil after frying the chicken looks well browned. I recently saw another of your post on Facebook about cleaning used oil with water and corn starch. Would this peanut oil be a good candidate for cleaning or would it be considered used up and disposed of? Thanks and great show! -Bud

[@juliethall9313]

I will definitely try that potatoes recipe

[@_CoasterNinja]

You guys are doing amazing stuff!

[@everettjasonmatthews7287]

Could I mix the Korean fried chicken and the rest of the Garlic sauce recipe to achieve a super garlic fried chicken

[@tramekn]

This looks delicious!

[@lindalopez5951]

So happy! I happened the buy the Cuisinart ! I got mine from home goods for about $80.00 😀

[@donnalthood3102]

Finally! At 13:57 or someone stopped saying "lay" Creuset!

[@carlosm809]

I just made this recipe, wow! Awesome!!!

[@lucyrosales9797]

Love You guys💗

[@amai_zing]

Maybe my 2 fav foods - fried chicken and fried potatoes with cheese - yes please

[@neenanorto3399]

Mmmmmm, yummy and yum yum thank you 😊

[@lindalopez5951]

That chicken looked so good 🤩

[@pollymullins8311]

Can't wait to make the chicken!

[@rockshot100]

"HELLO"!!!

[@nooperspism]

This potatoes look delish! Is there a difference between Parmesan and parmesan reggiano?

[@madthumbs1564]

It's like champagne; it's a regional thing.

[@billyfoster3223]

Nice! Well done!😁

[@Cee1505]

Oh My, can't wait to try these!