Julia Child’s “Fried” Chicken (I Have Questions)

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Julia Child calls this the French answer to American fried chicken - shall we find out if that's true? Crisp Brown Sautéed Chicken from "From Julia Child's Kitchen" cookbook... And just for fun, I'm also gonna make some Garlicky Sautéed Potatoes and a pressure-cooked quickie!
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Ingredients:
2 1/2 lb ready cut chicken
1 cup milk
salt and pepp
about 1/2 cup flour
butter and olive oil - enough for browning chicken and for basting
Brown deglazing sauce:
1 tb minced shallot or green onion
1/4 cup dry white wine or vermouth
1 cup chicken stock
2 to 3 tb butter for enrichment (optional)
Garlicky Sautéed Potatoes and a pressure-cooked quickie
(for 4 to 6)
4 to 6 med sized boiling potatoes
2 oz salt pork
1/2 cup sliced onions
1/2 cup sliced green peppers
1 or 2 or 3 or 4 or... finely minced garlic
2 tb or so olive oil
1/4 tsp thyme, rosemary or Italian seasoning
minced parsley

[@antichef]

Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0924-antichef

[@markiangooley]

Every time I use a carbon steel pan on my induction hob, the bottom warps. Induction and carbon steel pans don’t get along!

[@table4glasses]

I have three of these Made In carbon steel pans and they are ELITE, so easy to season and solidly made

[@stacybrewer3812]

3/8 of an inch is a commonly used increment for seam allowances in sewing. Julia probably figured the household sewists and home cooks were one and the same, so she probably used that measurement because she knew it would be easy for her consumers to estimate.

[@michaeltres]

In one of the episodes of The French Chef, La Julia mentions sewing as if were a common daily activity. I think you are exactly right.

[@debbiecarter6430]

Makes absolute sense

[@kittenpaws432]

3/8 and 5/8 are very commonly used in sewing. When I had my sewing/tailoring business, I always added more width, 7/8, to the seams for wedding gowns, formals and suits. Always better to have more to work with at the get go.When sewing machines are made, lines are etched in the metal sewing plate under the feed dog showing these very commonly used seam allowances.

[@stacybrewer3812]

@@michaeltres that’s great to know, thank you! And it still is for me and my seamstress/sewist compatriots lol

[@darrenbertram7289]

I wonder if his ruler is showing eighths of inches and he didn't even realise!

[@SoTypicallyMeh]

can you imagine First Episode Jamie butchering a whole chicken with such skill and confidence?! my man has come a really long way. so proud of you! 👏

[@kristinsewell1441]

Oh, this is not his first chicken rodeo... Swiss Chalet.

[@JMNL07]

I think this might be the only cooking he could do in the first episode! He often talks about breaking down chicken being his first job (or something)

[@SoTypicallyMeh]

@@kristinsewell1441I really wanna see a chicken rodeo now. Yeehaw!!!

[@icklethepickle]

I was thinking the same thing.

[@amydavidoff4900]

My mother, who was raised in Tennessee, called this oven-fried chicken. Same recipe but no butter when it goes in the oven. That keeps the crunch.

[@Verlopil]

My mom (midwest farm girl) made her fried chicken something like this. She did the milk/flour dredging and fried in butter and oil to get that glorious crispiness, but instead of moving it to the oven and basting, she continued frying it in butter until it was done. Plus, and here's the greatest part to the recipe, she added thinly sliced onions to the pan and let them deeply caramelize while the chicken cooked. Then she made a pan gravy. It was soooo good.

[@KevinFeeley_KHF]

You can improve crisping in the oven by using a baking pan with lower sides. The high-sided roasting pan you used trapped some of the moisture sublimating off of the chicken and "steamed" the chicken instead of allowing it to crisp up. For this method I prefer to use a short-lipped "cookie sheet" pan to improve the texture of baked dishes.

[@wrongturnVfor]

That is a great tip, thanks!

[@pinkLeopard580]

Does it help if I use a little rack on the baking sheet as well?

[@KevinFeeley_KHF]

@@pinkLeopard580 You can add a rack if you want to improve crisping and browning on the underside, but the pan fond won't be as full of flavorful little bits of goodness.

[@aquiem5339]

Thanks ❤

[@InXLsisDeo]

Also his chicken was clearly a bit overcooked in the inside. 10 mn less in the oven like he said, or a lower oven temperature, and the chicken would have been more moist. But it's a bit of a guesswork, especially when the chicken is in pieces.

[@jamestaylor3805]

Prewatch suggestion.... a pinch of baking soda in the coating massively improves crisping when not completely submerged in oil.

[@InXLsisDeo]

Yes, good tip ! That's not one trick french cooks use often and Julia Child may never have used that trick, but it works.

[@puellanivis]

Salt pork _used_ to be excessively salted to help with the curing process. They ended up way too salty to eat, so you would blanch them to get rid of the excess salt. … We… uh… don’t salt them so much anymore, and they’re largely good to use without blanching. 🤷‍♀

[@kikkirow]

It also kind of renders some fat and pre cooks it but I would agree except you may not want as much of the cured flavor.

[@davidp2888]

Early Sunday morning while watching Jamie in the kitchen. Life's good.

[@bethotoole6569]

Amen to that!!

[@Musty_Moth]

This is how my Lebanese grandma fried chicken, my grandma from Appalachia did it the american way but if you season the flour with like thyme, rosemary, dill and stuff, you can really do something else with a sautee'd chicken

[@catzkeet4860]

The browning is what the milk was for. Milk contains sugars which promote browning.

[@KN-hh3sv]

Jamie, flip your splatter guard over when you use it next time 😂 the metal is there to protect the wire from burning on the pan.

[@1957DLT]

Those 'guard legs' are there for a reason. And is it wrong that when I saw the screen I immediately went "Ooooo, that's a nice one!"

[@carolmelancon]

Southern Fried Chicken is traditionally shallow-fried so you get the benefit of the crispy skin without needing a ton of oil, though no pan sauce at the end.

[@ziegeeldenso8281]

No sauce if you don't know what you're doing. keep oil drippings and fried bits in the pan. add flour and cook for a bit not too hot dont burn the flour. Then, add milk. or water if you're poor. salt, pepper. fried chicken gravy for your potatoes. or rice if you're poor.

[@emoemofire]

Jamie your sauce split at the end because you added the butter while the sauce was too hot! You have to turn the heat off and wait for the sizzling/bubbles to stop before adding in the butter to get a nice emulsification.

[@jeor1298]

I just want to thank you for the changes you are helping to create in FoodTube. Allowing for mistakes, lots of honesty, letting us learn with you (and from your mistakes), that isnt easy to do, and I personally appreciate the way you are helping to bring cooking back home, and keeping it real. Honestly the biggest deal is that you let us see the mess! I struggle with chicken but youve made it a few different ways and your honesty made me confident. I just saw the part where you checked the butter for hairs and i cant thank you enough for being a real person!

[@europeanguy8773]

That Demeyere roasting pan is glorious. A true piece of art.

[@bethotoole6569]

I will admit, to no one but you Jamie, that I enjoy your videos so much I actually watch the advertisement for Made In. The fact that I own and use Made In has nothing to do with it. I just enjoy watching your adventures!!

[@TexasPQ1]

I read the comments during the ads, but I do let them run.

[@southernfriedshenanigans3639]

Who WOULDN’T enjoy a pressure cooked quickie with you, Jamie?! Everything looks absolutely delicious!

[@Gramma_Holly]

I brown chicken like that and immediately put it in the oven. It is good and sort of crispy. But there is no substitute for frying chicken in a lot of oil. It just cannot be the same.

[@kristinsewell1441]

I make my chicken this way all the time except I used a wire rack in the oven to finish the chicken and don't baste. The wire rack allows the cooking oil to drain away which makes the skin crispy and ensure the chicken is fully cooked. Also, replace milk with buttermilk for added flavor.

[@beachspirit2455]

Or just add a tsp of apple cider vinegar to your milk, either one tenderizes the chicken more

[@mochalattemiss]

Yep, buttermilk is so much better! Do it overnight for best results, THEN season with Old Bay, onion & garlic powder, and Zatarain’s creole seasoning. Deep fry in peanut oil, or better yet, pan fry in a black skillet with lard! (You only live once and you don’t eat this everyday!) That is Louisiana/Maryland Fried Chicken (we have both in our family!)

[@kristinsewell1441]

​@mochalattemiss yep. I use a cast iron skillet and peanut oil. Doesn't smoke. We use onion and garlic powder plus a good dose of salt.

[@mochalattemiss]

@@kristinsewell1441 I’d eat chicken at YOUR house…that is a high compliment! Sounds yummy!

[@uptoolate2793]

Its amazing anything Julia basted could ever cook as she has the oven open every 5 minutes.

[@donnaburkett7854]

I remember helping my mother with the fried chicken. We put the flour in a brown paper bag, dropped the chicken in, one piece at a time, closed the top and shook it.

[@philipjankowski2840]

I do something very similar when I make chicken wings!

[@debbiecallahan-rw9xe]

Wow now that brought back a buried memory I had forgotten all about using the brown paper bag to flour chicken. I can see my mom doing it ❤❤. Miss her lots

[@annother3350]

it was called Shake 'n' bake

[@smalllifeslowlife]

“Who doesn’t love a quickie?” 😂😂😂

[@josephwest124]

Regarding Julia's lack of using the metric system, remember she was writing her recipes/cookbooks for AMERICAN consumers (primarily housewives) who, to this day, still use the old "Imperial" system. Also, there wasn't some simple AI or computers or apps that could easily convert from Imperial to metric (or vice versa) back in the day. Cookbooks intended for sale in the US pretty much HAD to use "conventional" measurements or the book wouldn't sell. (I'd be surprised if copies of her books being sold in Europe, back in the day, weren't "converted" to metric but, again, the primary market for her books at the time was the US. And, if memory serves, even your native Canada was still using the old Imperial system until around the 1970s.)

[@DarkQueenHelba]

Still 3/8 of an inch is such a weird measurement even for American consumers.

[@fahr]

@@DarkQueenHelba it's weirdly specific but it's basically just a bit less than half an inch

[@GrashUriza]

Eighths aren't too uncommon of a mesurement for an average American home cook.

Why is imperial in quotes lol

[@DarkQueenHelba]

@@fahr I know that. 😁 Looking for 3/8 on a ruler is such an annoying thing to find ruler. Why not just say 1/2 inch in the recipe?

[@busby777]

where's the pressure-cooked quickie? What is the pressure-cooked quickie?

[@chadrickmansfield]

Based on Jaime's past escapades the pressure cooker omission was probably a good choice.

[@DizzLexic]

@@chadrickmansfield Probably!! haha ... But has he never heard of an Insta-Pot or electric pressure cooker? haha

[@luminiferous1960]

This recipe is similar to the way my very southern American Grandma pan fried chicken, except she added poultry seasoning and Old Bay seasoning to the flour, she browned all of the dark meat pieces first so that they went into the oven on a wire rack in the pan first while the white meat pieces were browning, and she did not do any basting while the chicken finished cooking in the oven. Putting the chicken on a wire rack in the pan that goes in the oven and not basting the chicken while it finished cooking in the oven enabled the browned coating to stay crispy and crunchy. Instead of making a reduction, she made gravy from the deglazed pan drippings. The gravy was poured over potatoes, but not over the chicken so that the browned coating on the chicken stayed crispy and crunchy. The chicken could be dunked in the gravy just before taking a bite.

[@DarrinsDaffs]

Milk gravy over butter whit rice .... Heaven

[@luminiferous1960]

@@DarrinsDaffs That sounds like a delicious alternative to the gravy over potatoes that I mentioned.

[@msj2677]

Impressive knife skills Jamie! You have come along way in the year I’ve watching your videos. ❤

[@J_Gamble]

Just what i was gonna say :)

[@lynnyoung1059]

So funny. You asked Siri for a centimeter conversion, and MY phone answered! Love you.

[@flobbertop4278]

Same, but my Siri never responds to me!!

[@fishfootface]

That's hilarious 😂

[@songsayswhat]

We never deep fry our chicken; it's always a sautee like that, so I wouldn't say every American deep fries! We keep it in the skillet, though--no oven.

[@erzsebetkovacs2527]

In my (Hungarian) family, we soak de-boned chicken breast in a mixture of milk or cream and garlic for a night so that it would be flavourful and juicy, and now I can see where that originates from. Although I'm fairly sure that such a short period of dunking it in milk could only work wonders for the Maillard reaction to develop.

[@velvetvert9431]

From a food safety point of view I would not be comfortable leaving the partly raw chicken sitting around at room temperature. The temperature of the meat was raised to a nice bacteria welcoming range. Probably not a big deal but I would not be thrilled to be served that chicken. BUT I was very happy to see this recipe because I have been craving a not-quite-fried chicken that Dad made when we were kids. And this looks a lot like that. Very nice.

[@krissy5445]

Jamie just casually coming for the US measuring system 😂 side note: that plastic bag hack is amazing and I will 100% be using it

[@jvallas]

The BEST thing I learned was the plastic bag hack. I'm short and it's a total ordeal when the alarm goes off (fairly often).

[@michaeltres]

I first made those potatoes decades ago. They have been one my favorite potato dishes ever since. The green peppers, thyme, and rosemary make them special and a bit different from the usual sort of potatoes.

[@lunap7029]

Man, if you ever do fried chicken again, you should try a cream gravy on it. Cream gravy with a bit of nutmeg in it, is the best thing ever on chicken and potatoes.

[@MamaGoony]

Any chance you would cook Auntie Fee's collection? I know she does not have a cookbook, however she has a great collection on youtube to choose from. She was an amazing woman, a great cook and a cheeky lady!

[@joandeimling7681]

One of my favorite Julia Child episodes; she was butchering chicken, wiped her hands on a paper towel and proceeded to tear the lettuce for the salad!!!

[@peglamphier4745]

That's hysterical.

[@danielsantiagourtado3430]

Love your content! Always look forward to this 🎉🎉🎉🎉🎉

[@gagamba9198]

The secret and surefire way to moist and tender chicken is never use the breast. The top 11 secrets to frying chicken: 1) make sure your homeowner's fire insurance policy is up to date. 2) have a fire extinguisher rated for oil fires close at hand. Make sure it hasn't expired. 3) move all flammable items far away from the burner. Make sure the inside of your overhead exhaust is clean. 4) have a second fire extinguisher rated for oil fires close at hand. Make sure it hasn't expired. 5) view online videos what happens when an oil fire is fought with water 6) use an oil with a high smoke point. Peanut is a good one. 7) make sure your oil hasn't gone rancid. 8) attach a thermometer to the cooking pot. 9) don't over fill the cooking pot with oil. 10) understand that as you add chicken to the hot oil the oil's temperature will drop, so monitor that. 11) keep all pets and children far away, but not so far away that you can't find them in the event of fleeing burning kitchen.

[@Ea-Nasir_Copper_Co]

Also the surefire way to *afford* chicken. Breasts are by weight *four times* the price per kg than thighs.

[@jenniferoutlaw1975]

😂😂😂 Truth!

[@Mouserjan0222]

Watch the Good Eats Episode Fry Somemore

[@kikihammond5326]

Going to guess you once tried to fry a turkey?

[@nomadmarauder-dw9re]

@@Mouserjan0222 It's Fry Turkey Fry.

[@DariaAmato-wz2xg]

You let it sit too long before putting in oven. It should have gone in the oven while cooking the potatoes

[@hoogirl93]

I wondered about that...doesn't letting it sit breed bacteria?

[@alexfindex]

As someone who has recently picked up sewing, a measurement like 3/8th's on an inch comes up surprisingly often (as an imperial equivalent to 1 cm). I wonder if this was simply a more common measurement back then? Or perhaps assumed to be known by Julia's target audience?

[@victoriat5470]

It's not some obscure measurement. It's more than a quarter inch, but less than half. I'm not sure why it was so puzzling to anyone.

[@Kerithanos]

@@victoriat5470 It turns my stomach reading comments from people so mentally deficient they're afraid of fractions. I don't sew, but I find myself holding a 3/8" or 7/8" wrench all the time. My point being, no matter who you are, you have no excuse to be so incompetent. These people should be too ashamed of themselves to admit their feeblemindedness in a public forum like this.

[@lovemesomeslippers]

⁠@@Kerithanosnothing in victorias statement should have led to such a vitriolic statement. You have shown yourself to be the imbecile.

[@shiraz1736]

@@KerithanosNo one is afraid of fractions, fractions are still taught in school even if you use the metric system. The metric system has its advantages, even in America physics is done in metric units.

[@Kerithanos]

@@shiraz1736 Then what is the issue?

[@HeidiAckermann]

The plastic bag on the smoke detector hack is genius. Of course, in my house, that's pretty much the dinner bell. :)

[@TexasPQ1]

😂 good one!

[@Annie1962]

I reckon if you brine those pieces beforehand then the pieces will taste awesome

[@PassiveAgressive319]

I have never thought to steam potatoes! Definately gonna give this a try!

[@SaffronReynolds212]

Jamie! Thank you for saving my Sunday! Also, if you put a damp paper towel or tea towel under your cutting board, things won’t slide around while you’re smiting your chicken. Saves a lot of frustration!

[@eyeonit469]

If you want to revive that crispy skin, refry it for a few minutes in hot oil when you take it out of the oven.

[@dawnscheerhoorn9583]

I'm from Alaska and grow Yukon golds!

[@herbwitch5681]

That recipe looks a lot like the way my grandmother made fried chicken up to the point of putting into the oven. She just panfried the pieces and made sure they were cooked through, then made pan gravy to go with the meal. It was delicious!

[@1957DLT]

I'd be very tempted to follow your Grandmother's method.

[@klarsen1839]

same, this is what my mother has always done for fried chicken. And you can't forget the chicken hearts coated and fried along with the rest of the chicken! My dad and I always fought over those lol. Just delicious. Now I want it for dinner...

[@EBDavis111]

My mother used to make fried chicken like this when I was a kid. Possibly using Child's recipe. Like you said, it's very delicious but also very different to southern fried chicken. I felt a disconnect there with my peers for a long time before trying the southern variety.

[@kittenpaws432]

YUM. Looks delicious, Jamie. As a staple in our Southern California home, nothing savory ever escaped Lawry's seasoning salt. This style of cooking takes time and it's one very familiar with me. Also used for chicken and beef liver.

[@Gambitbeer]

Adds 40% more chicken .."slightly bigger"

[@antichef]

🤘🏻

[@lilbatz]

Look at you with your bougie book learning! /jk Too early to be flexing percentages 🤣💕

[@darrellchristie643]

Thanks Jamie ... and I wonder that letting the chicken cool on the counter while you made the side, before then baking the chicken, affected the "crispiness factor"?

[@frankieschewtoy]

"Yummy, chicken milk" is the phrase I didn't know I needed to hear! Thanks for that

[@suziperret468]

“It was meant for four people. I ate all of it.” Love your food and humor Jamie!

[@MyKeturah]

Jamie you literally deserve all the good that comes to you. ❤

[@SeaDubya]

Random question, do y’all’s rulers not have metric and imperial? It’s obviously not necessary, but we just flip the ruler if we’re given metric. No need for AI or converters.

[@demi42899]

Most rulers in the US do, maybe his don't? We end up a good amount of metric, so it's more convenient to have it all on one ruler lol

[@aeroplane_jellie]

10:19 “I hope everyone is okay!”

[@rochelleb973]

I love all my different cast iron pieces. To me, the cook better than anything else😊

[@ferretly]

When i finish a pan fried or breaded chicken in the oven, i put an oven safe wire rack on a sheet pan, then i put the chicken ln the wire rack. That way the chicken doesnt get soggy on the bottom. The sheet pan catches any dripping oil

[@ReubenBute-ds1jx]

Love your honest content. I've added several of the recipes from your videos into my own favourite recipes. Hailing from Edmonton, Alberta, eh?

[@mattcrist7843]

1. Julia Child worked really hard to convert her recipes to freedom units- her cookbooks were for the American market. 2. You have a gas oven, you are making damp heat. Try a reverse sear

[@fionajane56]

A really nice quick and uncomplicated recipe! It looked so good and something you would have ingredients on hand to make!!!

[@feliciapike]

You don't sound very excited about this one. I have a feeling it'll end up at the bottom of your end of the year list. However, I think it is key to remember you have been making michelin star recipes at of late. Which, I think, is amazing considering the cooking journey you gave been on! I'm curious if you did a side by side of this "fried chicken and potatoes" to a traditional homemade fried chicken and potatoes how you would feel? As always, my son and I enjoy watching your latest episodes! Thinking this might be one we could actually make 😅

[@Ceelle2]

My mom would fry beautiful crispy chicken but my dad liked her to then steam it with a bit of water at the end. Maybe it was an issue with teeth, maybe it was how his mom made it. I always tried to get a piece set aside before that last process. LOL

[@Mighty_Dork]

"Who doesn't love a quickie?" Jamie!!! Been watching for a long time, you don't usually make crass jokes like that lmao

[@TheLurker]

"Lait de poule," or "chicken milk" you may also know as Egg Nog, as a fellow Canadian. Here in New York, it's already on the shelves at the grocery store.

[@williamlavery2217]

2:51 milk is slightly acidic and contains a bit of calcium. This reacts with the proteins in the meat to tenderise it. Buttermilk and yoghurt are also used for this purpose. Try using a little bit of baking soda and it will have a similar effect (although different texture imo). Works better for stir fry.

[@MK-es8ou]

Our family browned the chicken, (just flour seasoned, but I'm thinking milk would work also) the baked covered in the oven for about 20 minutes, then uncovered for about 10 more. Perfect every time. It's not deep-fried crispy, but crispy enough.

[@davidgreenhow7811]

Loved the shout out to Guelph; it's my home town too!

[@pegm5937]

My Sunday morning is now complete ❤

[@user-oq4rn8oh4v]

"check for hairs" 🤣

[@Pattio47]

I’m sure all of us have done that 😂

[@Synathe]

giggle, fried chicken came from scotland. How ever I love Jamies cooking and versions... 2 bay leaves .. he's not driving!

[@haolik1297]

i think i have made a lower-maintenance version of this chicken. did the whole thing in one dutch oven and went directly from the stovetop to the oven. i would not call it a substitute for fried chicken but it was pretty good.

[@duneovid]

‘Who doesn’t live a quickie?’ 😆

[@PassiveAgressive319]

Congress passed the matrices conversion act in 1975, so it would make sense that JC who wrote her classic French cook book in the early 60s would use the old system.

[@davidwelch8288]

Get an instant read thermometer to keep from undercooking and overcooking meat.

[@Crystalskeleton8640]

Posted one minute ago the earliest I’ve ever been!❤

[@bencevarga6304]

You should get a hanging lamp over the counter, that you can lower and turn on when you say "order up!". Also, the closeups of the meal would turn out more apetizing with a halogen light due to the warmer light from it.

[@dianew9873]

I think you blanch the salt pork lardons to reduce the salt

[@michaeludesky348]

you should’ve painted the cabinets of your kitchen Julia child Blue!

[@Derekhall-y4t]

I still make fried chicken this way, the way mum and her sisters always did. Fry it in the trusty cast iron pan then into the oven right away and finish it off. Yum. Sauce on the side, as you learned. So tasty.

[@rustyhowe3907]

Good job on cutting that chicken, you've come a long way bro!💪

[@TheTimeTravelingChef]

I have to try this recipe! Fantastic video as always 👏

[@warwickemanuel1088]

I'd eat this any day! Thanks for your sharing your experience

[@evewood8536]

Jamie, struggling with fractions always makes me laugh. Once again, I yelled at my TV, Jamie it’s just a little less than half an inch! lol

[@Nixx0912]

But how much is an inch in cm?

[@DRword_salad]

2.54 cm = 1 inch ​@@Nixx0912

[@Gorillaspawn414]

Better yell again don’t think he heard you

[@etepmaximus5886]

​@@Nixx0912 2.54 cm = 1 inch

[@Kerithanos]

I like Jamie, but he is the biggest bimbo I think I've ever come across. Makes me wonder what kind of a childhood he had. Seems to really struggle interacting with reality...

[@maggiebrinkley4760]

I cooked those spuds this evening! They are delicious! I really enjoy your videos. Greetings from the UK!

[@saab9251]

That sauce definitely split when the butter got added. I’ve found decent success with using a coffee mixing wand are reincorporating it.

[@error_404-x6y]

"Check for hairs" LOL LOL You never fail to make me laugh!

[@13soap13]

A bit of panko bread crumbs to the flour would help with "crunchiness" or fried vibe. If chicken is not fried, it will never ever by crispy. Period.

[@davidlelacheur3217]

I question your origin story for the Yukon Gold potato. Since my Grandfather, who worked at the experimental farm in Charlottetown P.E.I. Was heavily instrumental in its development.

[@johnmcglynn4102]

Perhaps throwing on the convection for the last few minutes of cooking would crisp it up? Also - a shorter pan so the air can circulate. Thank you, good vid.

[@AB2B]

I suggest you keep an aloe plant in the studio. Very handy for splatters and burns.

[@fabianofkb8089]

This looks amazing!

[@nataliegray8019]

You blanche the lardons before frying them to wash off some of the salt. The salt does wonders to preserve the meat, but if you don't blanche it first, the final dish will taste like a salt lick.

[@KarynDavis-vg4nm]

My favorite part of this episode was when you said Hey Siri, and my Siri responded, and gave me the measurement conversion. I guess my Siri will respond to anyone.

[@jelsner5077]

That's pretty much how my mom cooked chicken, except she over filled the frypan (she was cooking for a large family and pressed for time) and she overbaked the chicken. (She had a phobia of undercooked meat, everything was prepared to shoeleather consistency). Still, I miss her and would gladly sit down to one of her meals, again.

[@jcampbell100]

looks yummy Thanks for posting

[@stevenkane8894]

Best fried chicken is half cook in oil t let rest re heat oil then cook till done

[@pinkhope84]

If its a short one you know not much went wrong 🤣

[@LA-fw1tp]

Looking forward to making this!!!❤