How to Make Crispy Old-Fashioned Fried Chicken (Best Ever) | Julia at Home

This unusual, old-fashioned technique sounded simple enough, but we had to work to achieve the picture-perfect, golden-brown crust and moist chicken that we were after.
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[@TeresaSmith-sg6eb]

Made this for my Son tonight. I’m single, retired and on a tight budget!Bought a pack of drumsticks for $5.55 and followed your recipe (used canola oil). My dinner visit with my Son was perfect. He loved it! Thank you for help making my night ❤

[@nashnash7997]

Canola oil is so horrible for you. Once a doctor sent me an article about canola oil. The lab rats they did studies on ended with neurological problems, blindness and death. It comes from the rapeseed plant. RAPEseed. Makes sense it rapes your body of everything. Its a manmade bioengineered plant. They use the oil for machinery as well. Do your body and mind some good and read up about canola oil and toss it in the trash!!

[@aricmkmkm]

Canola Oil is not ok for human consumption.

[@mawreeoh]

Julia I have been watching you on television since the age of 16 and am 34 now. I wasn’t raised with a mother figure who taught me things. I am so thankful for finding you and America’s test kitchen. You taught me how to cut my first onion. Without you, I would have been lost having to cook for myself when I was thrown out of my home at 16. can’t thank you enough!

[@amongthewildspices]

👏🏻🤯🫶🏻

[@rosemarytalavera3756]

God bless you

[@cressyblankenship4299]

Same here. Only I just found this channel. But I've been learning from KZbin as well lol. It'd be a dream to work at test kitchen! I'd probably get really fat though 😆😅🤤

[@user-cb1wr1yt8y]

U only said put the batter one side.but later you say here's that batter that was refridgerated.a bit confusing

[@user-xl3id1uq4n]

She created the batter then put it in the refrigerator as she brined the bird. When it was time to cook, both came out and she wisked the batter to loosen it up, then she dipped the chick and dropped it in the hot oil.

[@barbaraaraya516]

So good! I added garlic salt and garlic powder to the dry mix and it was wonderful. I dipped potato chunks in the remaining batter and made batter coated potatoes. They were a hit

[@user-rz8bu6vl8x]

I also add garlic powder

[@crystalwilson3466]

how long did you cook the potatoes?

[@teresastory111]

I just made this for my husband. We’ve been married 44 years and after many tries and fails, he has resigned himself to having to eat fried chicken at a restaurant. He absolutely loved it! He said it was far better than any restaurant and he never wants any other. A million thanks for the recipe. It was easy and best of all put a big smile on Hubby’s face. Perfect!

[@Ghettobank69]

Smh

[@tmaffeo]

Happy 44th we love fried chicken and def going to try this for sure we’ll be married 46 yrs in June but next week we’ll be together 50 years holy moly lol he asked me out April 14th 1974 I was 14 he was 18 as long as we meet God in the middle of us , we can’t go wrong yayyy for all of us , we are not a statistic 🌻🌻🌻

[@danfridenstine5751]

Looks good and I loved the way you kicked the oven door shut, like a real cook.

[@brentwentfishing]

I like to add garlic and onion powder, about 1/4 teaspoon each to the dry mix. Always great to see Julia! 😍

[@1991Meka]

👏👏Good to know you use other seasonings. She didn't season her chicken at al.

[@theoriginalbridgetconnors]

​@@1991MekaYeah. Except for the salt, pepper and cayenne there was no seasoning. 🙄

[@jeanvignes]

That is exactly what I thought was missing: garlic powder and onion powder. Maybe a pinch of dried mustard powder, too. Yum!

[@marks.3303]

@@theoriginalbridgetconnors And paprika.

[@neostefanides]

KFC also has white pepper and MSG

[@Exiled_Rouge]

This Julia at Home series has been absolutely terrific. Best thing the channel has put out in a long time.

[@MsTwiththeTea1980]

Agree 😊

[@tjrelmo8638]

I cannot tell you how many times I’ve made this fried chicken. It is hands down the best recipe. I combine the dry batter ingredients and store in an airtight container ready for use. I use this not just for chicken, but onion rings, veggies, and shrimp. It is absolutely fabulous and so delicious! Give it a try, you won’t regret it! YUM! 😊

[@Pamela-mj5rw]

Thanks for other uses of the batter great ideal

[@imeldaduran1812]

Maam, can i ask if its necessary to put the chicken and cook again in the oven right after cooking? And for how long in the oven? Or i can eat it right away (when not hot 😅😅😅)? Will really appreciate your reply. Thank you.

[@larrys7998]

I see shrimp .. how about fish ?

[@the3mfs359]

​@imeldaduran1812 the only reason she put the chicken in the oven is to keep it warm while cooking the second batch. I prefer my chicken eaten right of the fryer. You absolutely can eat it right away. I NEVER put my chicken in the oven. Straight to the plate!!! Hope this helps. 😊😊😊

[@PrettyKitty_210]

Is it crunchy?

[@pamagujar183]

Just the sound of the crunch when you first into it has the sound of pure goodness. I can already know that this will be the only way I fry chicken. Thanks!

[@TheROMaNProject]

I made this recipe last night using boneless chicken breasts. Two comments: First, the cream gravy I made using homemade stock, flour, butter, and a tablespoon of heavy cream was a bit too thin and lacked flavor, so I dipped the tip of my whisk in the batter and briskly whisked it into the gravy… OMG, that was the best cream gravy I’ve ever made! Bursting with flavor and, of course, perfectly matched the chicken. Second, I thought the breading was way too hard, but after slicing the breasts for serving and drizzling with the cream gravy (also on some reheated Jasmine rice) the crispiness was perfect, especially when contrasted with the moist breast meat. This recipe is a keeper! Thank you!

[@jimsales3743]

I stayed away from frying my own chicken for years because it never came out good until I run into Julia's recipe. I will tell you, the chicken comes out juicy and crispy even after it gets cold. I love the batter that although not thick it's so crunchy as long as you follow Julia's instructions closely.

[@judithn.jean-antoine907]

I love that...some chef they only taste a tiny bite but Julia....always ....love her from american test kitchen they are awesome and great teachers..❤❤❤❤

[@jabber8227]

I've made this and it is by far and away, the BEST and easiest fried chicken I've ever had! I've used this exact recipe with chicken tenders as well and they turn out unbelievably juicy. I make a massive batch and freeze them, then reheat them in the air fryer. They really do retain their crispiness after being reheated.

[@MsTwiththeTea1980]

Thank you 😊I will definitely be making this soon

[@dawnbowie352]

Wow...didn't think about making tenders ahead for later use. Great idea! Think I'll be following your lead. 👍❤

[@bobp783]

Thanks for that! Great suggestion to freeze the tenders

[@georgiatenantadvocategroup2822]

Woww

[@cherriaydelotte8327]

That’s great to know 😃

[@lauraganan8943]

I try this recipe and added garlic, basil, and tajin seasoning and fried in coconut oil. it was the best fried chicken ever. Thank you for your help. ❤

[@michaelkaren1978]

This turned out EXACTLY the way you showed; making, smelling, EATING !! No other recipe can top this one... THANK YOU VERY MUCH. From Canada ( where no one cooks chicken like y'all do down south)

[@shaynesparkes8740]

A proper cook is always passionate about the food they are about to devour Great content, thank you ☺️

[@ErsahMajor]

This lady makes me excited to trying new methods for frying. I love this channel!

[@homerthompson6028]

Just a small tip on the brining. She mentions that you don't want to brine the chicken for more than 30 minutes or it will get too salty. You actually can brine it for longer than that, even days without it getting too salty. The trick is to taste your brine before putting in the chicken. Have the saltiness the same as what you would like it to be if it were cooked. That's how salty it will be when cooked if you're brining for longer. Longer brines make softer chicken (up to a certain point).

[@mikezylstra7514]

I have found with today's old chickens, adding salt makes the meat tough & stringy, like goat meat. (draws the water out of the tissue I guess?) i never add salt until it's time to cook it. These are old birds you get in the store these days.

[@MrCeora]

@@mikezylstra7514 Fried chicken should be no more than a 3.5 lb bird for tenderness...

[@shawbrothersgirl2740]

Actually I disagree with you Because unless you're going to change her brining recipe from half a cup so like a quarter cup of salt than she's telling you if you use her exact measurements of a half a cup of salt she's telling you if you do that for more than an hour IT WILL become too salty unless like I said you plan on changing the recipe and making it like a tablespoon of salt or something then that's different you can leave it longer but if you use her exact measurements for the brining she's telling you it will become too salty if you leave it in longer than 1 hour has nothing to do with tasting it because it will become too salty after 1 hour if you use her exact brining measurements

[@edgewatersbestguitarist1524]

​@@shawbrothersgirl2740 lol they just told you the "trick" to brining was to taste the brine first and adjust to your liking, I'll bet the 1/2 cup brine tastes a little 😬... salty

[@shawbrothersgirl2740]

@@edgewatersbestguitarist1524 yeah but don't say you actually can leave it for more than 30 minutes making it seem like you're using her exact measurements that's the way it sounded in the original comment now if you're going to adjust her brining ingredients and make the salt less and taste as you go along THEN THAT'S DIFFERENT I guess but if you're using her exact measurements for that brine half a cup of salt then if you leave it in for more than an hour she's telling you it's going to be too salty that's what she's telling you with her exact measurements

[@mayonnaiseeee]

I really like this recipe. If you don't have time for an overnight buttermilk brine or something of the sort, this can all be done in an afternoon.

[@MsTwiththeTea1980]

Thank you for the tip😊

[@jve27]

I made Julia's batter fried chicken, but I pan fried in about 1" of vegetable oil in a 12" cast iron skillet. Seasoning the batter properly is the trick and 300 to 325 degree fry temperature is a must. My proper internal temps took about 17 minutes for both white and dark meat doing it my way. End result, WOW! I'm lovin" the battered chicken recipe right now. Thank-you Julia.

[@brianh2287]

I made this tonight, just incredible. I bought 20 drumbsticks for $4 and fried them up, it's so easy. It was a huge hit and MUCH cheaper than getting it from popeyes or KFC. Amazing !

[@catherinmus9364]

I agree ipayed for ten pieces with a coupon 32 dollars and was disappointed they gave me tiny pieces and were alittle dry upset with instant potatoes the cup used to be big now there tiny sucks

[@ernestcastro6238]

How delicious, you make everything look so easy. I can imagine the mess I would make.

[@junmartinescano21]

When cooking fried Chicken use this recipe. The best for me in terms of crispiness.

[@margritneuenhagen6950]

So appetizing looking. Love the way you talk to your chicken ,

[@xicanavida1559]

I love how simple this recipe is from the brine to the batter and the frying !! I can’t wait to make this I’m inspired I’ve never been able to make GOOD fried chicken !!!

[@jeanineskitchen2607]

same here its my very favorite, I can cook very well i cook here,but cannot do fried chicken well drives me crazy. I am gonna try this because I learned her stove top mac and chees its so good ill never make any other ,that good.

[@nancyberry1039]

I made Julia's recipe a few weeks ago & it was a huge hit with the family. Making it again tonight, but I doubled the recipe to have more leftovers this time (it good cold too). This is now my go to recipe for fried chicken - super crispy & so YUMMY!

[@zackwilbertt001]

Hello

[@juicelareina750]

This made me want fried chicken. Unfortunately I have to stay away from fried foods for health reasons otherwise I'd def be making this! I just have to live vicariously through this fried chicken video! 😄

[@mikezylstra7514]

Life is for the living.

[@shawbrothersgirl2740]

Sure you can take a bite of a piece of fried chicken that won't hurt you despite your health problems a bite won't hurt LOL or even half of a Fried wing won't hurt

[@CupcakeBeauty24]

Aww...I'm sorry to hear about your health problems. Hoping you find some delicious and healthier alternatives so you can still enjoy your favorite eats 😊

[@JackieOgle]

Julia, I have never been able to nail great fried chicken!! I ve tried!!!! I'm going to try this. Thank you. I lovvvvve fried chicken. Your money bite of crunch made me want to run to the store to buy chicken!!❤❤❤

[@thekaylornator]

Love watching you cook anything Julia!

[@MsTwiththeTea1980]

She is amazing 😊

[@MF-my3cl]

youtube.com/@MF-my3cl?si=R9rgIDAQADrxwu5Z

[@oneworld2181]

Pro tip, give you batter a little taste to adjust seasoning before frying (since there’s no raw egg)… add some garlic and onion powder

[@jeanineskitchen2607]

yeah,im not a fan of large amounts of black pepper,but love garlic powder and onion and parika its my holy trinity lol

[@Ghettobank69]

That's what Ghettobank said

[@richardstone5241]

You can never go wrong with good fried chicken!

[@sheriw2765]

Now I’m craving fried chicken 🤤 Looks delicious! I agree about the garlic powder - it’s a must have for me too 😊

[@jerryholston6536]

I think that is one of the best fried chicken recipes I've heard in a long time and can't wait to do it

[@gcvrsa]

I'd recommend substituting potato starch for the cornstarch, which is common for Japanese-style fried chicken. And speaking of Japanese food, Japanese curry roux dissolved in unsalted chicken stock or vegetable stock to make a curry sauce is incredibly delicious as a gravy for fried chicken.

[@janelynn2560]

I plan on making this recipe but need to know if it’s the same amount of potato starch as cornstarch? Thanks!

[@robinw3716]

@@janelynn2560 Yes. Same amount as cornstarch. Potato starch is a lot crispier when there's no baking powder around opposed to cornstarch.

[@janelynn2560]

@@robinw3716 Thanks!

[@janelynn2560]

Do you have a curry sauce recipe?

[@amongthewildspices]

@@janelynn2560I’ve got one on my channel

[@mischamartin3235]

I just discovered you in this very video, and I loved it. Most cooking videos leave out small things that ultimately make a big difference. You answered questions for me that I didn't know I had.

[@rogerwarf3245]

I’m fixing some chicken thighs using this recipe tonight for supper. Your chicken looks so good.

[@joanlamson5932]

Test Kitchen recipes have NEVER disappointed me! Even with their beef stir fry recipe, I had my doubts, but it was THE best stir fry I have ever made. I am so excited about this fried chicken recipe because I have failed at fried chicken after so many tries. I thought I could never make outstanding fried chicken without fast food equipment (pressure cooked with oil, which you can't do with non-commercial pressure cookers). Thank you, Julia!!!!

[@elouiseham4]

Hello 👋 How are you doing today?

[@Splicer1970]

Ive got that mixing bowl set! Love them!

[@Rickky007]

Making this recipe for the game tonight 🏈

[@traceymartin8936]

I made this. Omitted the cayenne and added cajun seasoning, onion powder plus garlic powder. This best homemade fried chicken I’ve ever had!

[@2151abell]

EXCELLENT Julia !! as Always !

[@farisal-salihi3780]

Thank you Julia. America's Test Kitchen is the best cooking program that I follow. Always the best recipes.

[@user-fe3lo8oh3w]

Love watching you cook anything Julia!. Love watching you cook anything Julia!.

[@bravocado]

The crunch noises it made when Julia took a bite is unreal!

[@KeystoneCapper]

I've been making this same recipe for years. It really makes the best fried chicken hands down.

[@MsTwiththeTea1980]

I can’t wait to try this Recipe 😊

[@amongthewildspices]

Is there a good place to actually get the recipe instead of watching the video again? Thanks in advance if so 👏🏻

[@mrsapplez2007]

SHe meant EVERY WORD after she took a bite😂😂😂

[@spanqueluv9er]

^What about the words before?🤷‍♂️

[@sbk1398]

​@@spanqueluv9erabsolute lies

[@acearch5ive]

Julia. I've always been mesmerized. I'll watch her make all the foods I can't eat and still come back for more.

[@ScientificZoom]

the batter with added sugar was very nice trick, I'll give it a try🎉

[@youdontsay3379]

Usually I am horrible when it comes to liquid batters. But I just might give this recipe a try. You make it look so easy. Your chicken looks simply beautiful. Love the color

[@jackiewinters5792]

I'm right there with you! I am going to try this, though. I'm going to watch it a couple times to familiarize myself with it so I feel confident enough to make it! I'm looking forward to it! 💜🍗 🍽️

[@hxhdfjifzirstc894]

@@jackiewinters5792 The most important thing is to use a large pot, like the Dutch oven, because you never want a pot to be more than about half full of hot oil. The oil can foam up and start to overflow, and that's very dangerous (because the oil will be well over 300°, and how are you going to stop it from going everywhere). Also, start with a lower temperature than you need, and bring the oil UP to temperature, instead of starting to high, and bringing it down (which will burn the oil and make it taste nasty, as well as also being dangerous).

[@mikezylstra7514]

Wonder if this would work with my method: dredge in flour - allow that flour to absorb, then in egg-milk, then in the flour-whatever crust.

[@wahn10]

Julia is the queen of flawless recipes. I'm going to make fried chicken this way next time. Looks soooo good.

[@andrewgilblom1741]

This looks absolutely delicious, can't wait to make this! Thank you Julia.

[@asma4858]

I was looking for this! Thank you for sharing

[@chrisharrison5126]

Fried chicken has always been my nemesis. This looks so good and now I'm wanting fried Chicken. Just might have to give this a try. Thanks for inspiring me.

[@edithandonaegui-espinoza4941]

I love fry chicken 🐓 🍗 🐔 most certainly would cook 👩‍🍳 this way. Thanks Rachel for showing us home make perfect fry chicken. PS stay safe 😷 don’t let your guard 💂‍♀️ down. Blessings from my family to yours family 🙏📿✝️

[@DietBajaBlast]

Our you could just buy good fried chicken. Cheaper, skip all the work, and no cleanup.

[@lindahines9380]

​@@DietBajaBlastfrom where it's so expensive

[@kathleenwassum7712]

That looks perfect! I can’t wait to try it! ALL of your recipes are very good, and I try to experiment with them all! Thanks so much!!!

[@nofilter2091]

That's why I love this channel and all of the effort you guys give. That looks amazing!

[@agnesessilfie-conduah6776]

Julia you are amazing and just hilarious!!!😂 Love that! Definitely making it tmrw. Thank you so much!

[@TheGlamorousLifeofNae]

This looks delicious! She’s so entertaining to watch!! 💖🥰

[@julseabate4173]

Loving Julia at home!!

[@lisalisa6613]

Like old fashioned way of cooking is authenticity and the texture and the quality of meat is so good.

[@jamesgaul3544]

I've been hungry for fried chicken... and this looks WONDERFUL. Thanks, Julia!!

[@MsTwiththeTea1980]

😋 😋

[@mrsapplez2007]

They way my girl slammed the oven shut with her leg😂😂😂😂 My elders always put the chicken in the oven to finish off.

[@Bacchusmbt]

I LOVE Americas Test Kitchen! 👍🏻👍🏻👍🏻👍🏻👍🏻

[@debracyphert5934]

Enjoy listening and watching you cook. That chicken looks gorgeous. Thank you 😊

[@franklarkin5946]

Love your presentation Julia -- so alive!!! (& so many good cooking tips)

[@MsTwiththeTea1980]

Agreed😊

[@vr6410]

I finally had a chance to make this chicken. It was delicious. Tender juicy was not overcooked very surprised and everyone loved it. And I did add garlic and a downgraded the pepper but it was absolutely delicious. We'll definitely make again.

[@cwbrownCaroline]

As I’m watching this the smoke is 10+ here in Calgary. So sorry you are getting too. Canola fields are beautiful, I once drove the back way to Medicine Hat, and almost every field was in bloom with canola. So beautiful. Love and blessings to all of you. ❤❤❤

[@r.d.shelton413]

Scrumptious Julie, you’re the best! Love you and Bridget and your entire supporting cast! Thank you for another gorgeous dish to try!

[@shuermarvin577]

I love this recipe. I have been looking for fry chicken recipes for a while. This looks easy and perfect. I will try your recipe. Love you guys!!

[@mikezylstra7514]

The heavy duty dutch oven (porcelain on iron) and the easily regulated gas flame is what's really important. You don't want the temp to fall too far for too long or go way too hot. It'll ruin it.

[@angelyse3423]

What do you do with the used oil? I have never fried anything. Looks delicious!

[@megavessal3008]

Strain it and reuse it a few times!

[@ericacowart2475]

Anything Julia fixes is fine by me! Although I've never brined anything, Julia makes it appear easy to do! Besides, I have wowed people with the recipes and tips I've collected from the Test Kitchen! Seriously, I've received proposals from men and women! Lol! I look forward to trying this recipe! I love fried chicken, and I know this recipe has to be great! If Julia said it, I believe it!

[@dantaylor1724]

Looks absolutely delicious !

[@mjbaz1]

I think lard does a better job when you are frying, especially when you are frying in quantity.

[@mikemprov1303]

Thank you for not air frying this. Looks delicious!

[@jase_allen]

You can't really air fry battered foods. The batter drips off the food and makes a mess on the bottom of the vessel before it has a chance to set. Though the air frier would probably a good way to quickly reheat any leftovers.

[@wendyschnapa7582]

Oh my! It is so easy to make fried chicken with your method. I will definitely try it! Thank you Julia!

[@Nahrwal17]

Thank you, Julia! Your recipe worked great!

[@mephestopholes]

Me: Have to buy 3 quarts of peanut oil, dutch oven and instant read thermometer. Also me: too expensive LOL. Looks great though! I haven't had KFC in about a year as the 20 dollar bucket is now 26 bucks...good times...

[@cfulton99]

Hi, use any vegetable oil and a wooden spoon for your thermometer, stick then end of the handle in oil, when you get bubbles on it, you are good to go. There are videos you can check on KZbin for a visual.

[@cfulton99]

I forgot to add, use whatever pot you can fry at least 3 pieces in and be happy 😊

[@sandrah7512]

Adding to what @C Fulton said, there are other recipes that don't use that much oil, including one presented here by Bryan Roof a couple of years ago on (recipe by Cecelia Jenkins) for One-Batch Fried Chicken that cooks the chicken in one go with half the oil (and reportedly tastes like KFC).

[@mephestopholes]

@@cfulton99 Thank you!

[@mephestopholes]

@@sandrah7512 thank you!

[@wrc1717]

what do you do with all the oil?

[@robertlee8805]

Yeh. That's always my question. Our family loves fried foods. She's got a good recipe for the batter. I'd add buttermilk though.

[@willek1335]

Maybe you can create a big batch of something fried, then leave left overs in the freezer? ¯\_(ツ)_/¯

[@morrismonet3554]

Most people save it and use it several times.

[@rapcat1271]

This what you do with the oil.. kzbin.info2dixIdWhYo4?feature=share3

[@RAM-im1xf]

Great video, love the friendly wholesome vibes.

[@swayme67]

As always, fantastic! Thank you for this video! This, and Dan's videos, are always educational and fun.

[@wotan10950]

I wonder if you can use boneless chicken with this recipe. It looks delicious, but honestly, three quarts of oil? Cooking oil is expensive nowadays!

[@morrismonet3554]

It can be re-used several times.

[@optionout]

No garlic powder?? Never can leave that out.

[@seriouslyreally5413]

Can you leave out sugar in the brine?

[@julielewisizame]

​@@seriouslyreally5413 I'm sure you can tweak the recipe for your taste.

[@julielewisizame]

Yep, I'd use a little garlic powder as well 😊

[@Peter..Griffin]

It insists upon itself.

[@rollercoaster24]

@@seriouslyreally5413 sugar really works in a brine keep it. Even as a regular seasoning it’s underrated

[@josephstoliker986]

Always get the best recipe's from this channel

[@michaelhagan6059]

It looks/sounds delicious. I'm gonna make this for a family dinner.

[@cynrok]

i made this and really disliked the sweetness. like, totally ruined it for me. the coating also needed more seasoning. i will make it again but with no sugar and with some added garlic and onion powder.

[@SweetUniverse]

That's what I was thinking. I'm going to try this. 👍

[@derekthom7964]

Needs more spice

[@trainroomgary]

Have you ever done this in an air flyer? Gary from Michigan 🚂

[@morrismonet3554]

You can't fry with air. 🤣🤣🤣🤣🤣🤣🤣🤣

[@rapcat1271]

​@@morrismonet3554 he want to do it in a air flyer not a air fryer

[@trainroomgary]

@@rapcat1271 You are wrong, you can air fry chicken. (1) Brush on the peanut oil. (2) Roll the chicken in the batter, the same kind shown in the video. (3) Air fry for about 12 minutes per side. (4) Enjoy great chicken. (5) Try this, you just may like it! 👍

[@morrismonet3554]

@@rapcat1271 Asian air fryer?

[@stevegibbs9695]

Awesome Looking yard bird!!!! Another Great Job ms Julia!!!!

[@lauraleeevans]

This inspires me to cook more and try new recipes. Thank you!

[@PrettyKitty_210]

TOO MANY BASHERS IN THE COMMENT..

[@dope1725]

Tattoo

[@user-jb6vw8dl8u]

just ignore that

[@PrettyKitty_210]

You know.,Bashers are Losers..They’re Envious!🤪😳😵‍💫

[@user-dc6wo3sy7o]

Looks so great. Can't wait to try this. Thank you Julia

[@SRaf-gb4mr]

Oh my, this looks so good! I must try this.

[@zeldasmith6154]

I like these people immensely and feel really good when I'm watching and listening to them.

[@earnestinegreen3791]

Absolutely wonderful!

[@alanlittlejohn6850]

I will definitely try this! Thank you!

[@jeanbarton4418]

Looks so good!!!

[@stinger4583]

Outstanding, Julia. I will try this for sure.

[@jamesquinnie7573]

I love how you are giving us the exact measurements on what you battering on the chicken ❤👍🏻👌

[@jeanineskitchen2607]

i agree thats the only reason im gonna try i feel confident it will be a success, i make a stove top mac and cheese i learned from her in test kitchen,spot on because i followed the measurements its exact evry time love that!!!!

[@jamesquinnie7573]

@@jeanineskitchen2607 💯💯💯

[@aldimaven6070]

I got so hungry watching this. Can’t wait to try it tomorrow for Sunday lunch. Thanks, Julia.

[@carmenjohannes7364]

Wow beautiful crunchy chicken thanks for sharing.

[@genevievehusbands9682]

All I can say is, you just gardened my heart. I was looking for a chicken recipe like this Thank you

[@toniblacketter3148]

Great video Julia!!! You do such a great job!!♥️