How A Pro Chef Develops A Recipe From Scratch | Bon Appétit

Chris Morocco spent two entire days frying chicken in the Bon Appétit Test Kitchen-but came away with the perfect crispy fried chicken sandwich recipe. Come along for the journey and see how he developed his Gochujang Glazed Fried Chicken Sandwich recipe, step by step.
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: bonappetit.com...
Director: Jeffrey Kornberg
Director of Photography: Jeremy Harris
Editor: Misa Qu
Coordinating Producer: Kevyn Fairchild
Line Producer: Jennifer McGinty
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Sound Mixer: Kurt Pierce
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Assistant: Christopher Liu
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@bonappetit]

Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich

[@thirdworldassassin]

you should try drakes and cornmeal

[@gilhagi2135]

Excellent result!

[@PaulMenden5659]

I'd love to see more recipe development videos. It's very interesting to watch a recipe come together and can give some ideas how one might want to modify the recipe slightly to better match their personal expectations.

[@janinabenedikt6938]

yall really missed out on calling this "Chris-piest Chicken Sandwich"

[@marstoes]

I love this video. More recipe development videos please! Any meal!

[@fredrickwheeler6852]

Alternative suggestion: Take the skin off, slice it thin, fry it separately and add it on the sandwich like a bacon or onion straw situation.

[@123pepijn123]

Buttermilk with a seasoned AP flour and corn starch coating after gets you the crispiest chicken. Not even a competition.

[@garry_thomas]

First thing I thought of. Where's the classic buttermilk dredge 😢

[@InnerMedium]

I was looking for this comment! Thank you! He also should do regular flour with potato starch. The asian style chicken is crazy crispy.

[@phyllisreinking4208]

I love when Chris is very challenged but is obviously having great fun.

[@TheWavys]

Super cool to see the passion and effort going into this! Chris waking up with real inspiration just shows how much he truly loves cooking

[@miguelcisneros6851]

Chicken university.

[@spinningpersonintheworld4767]

CU!! 🍗

[@DDCCCCOOOPP]

🐔 yessir

[@Spiffelight]

We have boneless skin-on chicken thighs here in Sweden already :D sometimes they are sold under "chicken steaks"... They're amazing eitherway.

[@noellenn2122]

Same in UK. 🙌

[@artur5308]

Same in Czechia

[@kingoffongpei]

Wish we would wise up in America... makes no sense to not have it. It's easy as balls to pull the skin off if, for whatever reason, you don't want it. This is what happens when you defund education.

[@CaesarMS82]

Same in switzerland 😊

[@Reap511]

Same in Washington.

[@stevekjr9563]

I miss seeing the OG BA Crew in the background.

[@touchthesun]

This is exactly what I needed today. Please make more of these.

[@KingAmroth]

No pickle brine test?

[@CraigMalveaux]

Chris just gentrified fried chicken 😂😂

[@swit1905]

SKIN-ON boneless fried chicken first threw me for a loop. Then came the vodka wash in thhe breading station. This episode felt unhinged. I appreciate Chris' adventurous spirit!

[@Boynextdoor53]

Koreans have mastered fried chicken and what they use is….. potato starch (go figure)! Also double frying allows for the crunch factor. Surprised Chris didn’t brine the chicken in milk (common chicken frying practice) to eliminate gamey chicken smell as well as adding flavor to the protein.

[@lassejunker3871]

in germany you can actually buy deboned skin on chicken thighs they are called chicken racks

[@justus6719]

Wie genau bestellst du das an der Fleischtheke?

[@TheNinnyfee]

Your caption doesn't remotely represent how much teaching about recipe development is in this video. ❤

[@frankvanrijn964]

I can watch Chris doing stuff like this for hours on end, really!

[@rashawn2323]

19:40 she said all that & he probably was thinking the whole time “yeah, I’m not doing none of that” 😂

[@wsatjohn]

Come to the UK, boneless skin on thighs are available by the kilo in most supermarkets, let alone any decent butchers

[@Nanos_kitchen]

Laughter is brightest where food is best.

[@Mike_219]

Appreciate the recipe development but I still think Kenji's is much simpler and also gets the desired result.

[@TheNinnyfee]

Do you really think a guy like Kenji that has written a sciency cookbook never did complex recipe development?

[@pudicus2]

I was hoping for a quick cook through of the end recipe at the end of the video. You guys used to do that.

[@ronnycheung4162]

here in hong kong, we always have boneless skin-on chicken thigh sold at the frozen aisle in supermarket. one of the easiest and tastiest thing to cook with

[@EverettWilson]

Envy!

[@sonicfactory-co-uk]

Chris Morocco is the best geeky chef ever!

[@Pyroific]

Alton brown

[@jaimesegura7318]

Here in Costa Rica you can get boneless chicken thighs everywhere. Also ground chicken meat (ground pork too).

[@maxinecrossfire2514]

But do you have them with skin on

[@dirtyfiendswithneedles3111]

Who tf takes the skin off a chicken? Heathens.

[@1uch1n11]

you should look up matty mathesons squad fried chicken recipe

[@cameronbatko]

I think it would be a cool video to do a wine interview with Chris and Andre Mack. See if Chris’s palate can pick up on the wine.

[@WhatThePublicWants]

Y’all sleepin. Ekiben’s Neighborhood Bird already exists and is in a league of its own.

[@amandagreen6765]

that crunch gave me goosebumps ...

[@CAyou]

It's 10pm and I'm hungry. Thanks.

[@mrjamesgrimes]

Everyone in the south facepalming watching this guy try to reinvent the wheel

[@hal-c]

I really wish you covered more on the note taking you do when developing a recipe.

[@pedroalmodovar6087]

The experimentation with Vodka is so crazy to me, i love it!!

[@danielsantiagourtado3430]

Love your segments chris!🎉🎉🎉🎉🎉❤❤❤

[@tonini617]

boneless skin-on chicken thigh meat is the norm in here in Japan. And looking at the comments, North America might be the odd one out on this one.

[@bretling]

Nope. We have them all over the place in the US.

[@tonini617]

@@bretling really? Then what's Chris talking about lol

[@bretling]

@tonini617 New Yorkers live in a bubble.

[@slizzynguyenner6442]

This was exhausting - but clearly delicious

[@Cyrribrae]

It's funny how many comments are some version of "THE OBVIOUS BEST VERSION OF THIS DISH IS.." [wide array of different regional and cultural techniques and ingredients, many of which Chris tries at least once]. Like, do I think Chris is even a little bit "thorough", let alone exhaustive here? No, probably not. I think the scale of these videos is probably too limited. But people have a way of confusing "most familiar" with "best". And sometimes you do need someone to break some assumptions and just see where it takes you. For better or worse.

[@TheOisSilent]

Make the pasta with the ridges on the inside and out please

[@kelarisa]

i would put "NEW DAY, NEW ME, SAME CHICKEN" on a motivational poster

[@Minismitty]

I miss the OG "Making Perfect"

[@RiesLP]

Just bought Pollo Fino yesterday in my local store. You can get it everyday and it's pretty affordable.

[@jaygee5344]

Anytime I make chicken thighs I debone and keep skin on. Skin on of course offers more flavor and texture and deboning makes it cook faster and provide more surface area for seasoning, rubs, or marinades.

[@ArctikMonkee]

Love this video, wish there was a part two if just the final recipe so i can watch that without confusing myself or having to skip around

[@monamahler8175]

Hey Chris, in europe you can ask your butcher to take the bones out, but they don't debone them first, because of the expiration-date (if you write it like that) :)

[@Crazt]

For the love of gods, yes! More skin on chicken in stores!

[@Troglodyte]

Feel like corn flour is getting slept on. New England pubs use it for breading, and it gives a really nice golden brown. Won't give you the crispiest crust, but you could try mixing it with another starch, and it's a nice option for folks that care about gluten free--not that I do.

[@BeccaP007]

Chris is a true artist in the kitchen! 🩷 Love him and his language “invites another bite”

[@BeccaP007]

Coming back to say I was NOT expecting him to dab in the year 2023 upon completion of his chicken sandwich 💀

[@MichaelJohnson-ql2cw]

Chris Morocco + Project Farm collab ASAP!

[@James_Gower]

Uk must be a few years ahead, we've had boneless skin on thighs pre packed for years!

[@joshkoecke6879]

Best dab I’ve ever seen.

[@DaaanG73]

Wegmans, a grocery store chain in the Mid-Atlantic region, sells boneless, skin-on thighs.

[@alb7466]

I don't get why cheese isn't a given on a chicken sandwich yet is on a burger, if I'm having a sandwich with meat on it I want cheese too

[@mesosaIpinx]

I never would have expected vodka to be such a key ingredient in a chicken sandwich.

[@48ElishaM]

Buttermilk wasn’t worth a try??

[@kelgbrown007]

In the recipe , he said buttermilk takes at least 24 hours to make a difference.

[@48ElishaM]

@@kelgbrown007 As a brine yes, but I think using it instead of the egg wash would’ve been worthwhile. Or even just the egg whites instead of the whole egg.

[@bountyhunterx123]

Love watching the process! More of this!

[@yeungeddie]

GOLD

[@Powdah]

Buying skin on chicken thigh in Australia is no issue

[@EdwinChenLoo]

Experiment was missing other types of starches, milk, corn meal, bread crumbs, flours, air frying, and oils. It is a stretch to say he came up with the crispiest recipe.

[@Justin-Trammell]

Fun to watch, but kinda wild how many variables he adjusts on each version.

[@YouTube_AMD]

Brine your chicken in pickle juice, coat in seasoned flour with baking powder, fry. Thank me later

[@Paul-uy1ru]

Skin in boneless thighs are called pollo fino in Germany. Strangely there are no skinless boneless thighs to be had anywhere to my knowledge 😅

[@bensmith7536]

Spice, not just heat, is an acquired taste. Too many people are auto shut down on the word "spicy". Expand your palate. Try it. Decide if its worth it. Try again and again, go to restaurants you normally wouldn't, build an experience base of flavor, dont be just a PBJ person all your life.

[@darrenburnell23]

We get boneless, skin on chicken thighs in the regular supermarket and use them for making curry’s

[@Rochelny]

In the kosher world, we have skin on and boneless chicken thighs. Its called Par-giot

[@Bradimus1]

You should try the double fried chicken sandwich at Sol Ave. Kitchen in Moorhead MN!

[@spoonz202]

I wish Chris Morocco would go somewhere less problematic. I'd watch a whole show with just him, but a lot of the BA shows now are just boring.

[@JordanMcCall-z6g]

Boneless, skin-on chicken thighs -- YES. PLEASE, GROCERY STORES

[@Matematikervildtsjov]

New Chris video, omggggggg!!! :33333

[@Face_Meat]

Chris said “like” 62 times.

[@mattstarf4294]

"What if... I drank the all Vodka and passed out and then order KFC" Win win win LOL!

[@Bingeworthy]

Yall aren’t slick this is basically Gourmet Makes 🤭 but we aren’t complaining

[@mark8047]

In Japan boneless skin on chicken thigh is common!

[@PassiveAgressive319]

I’d eat any version of this sandwich tbh

[@StevenPreedy]

You can get boneless skin on chicken thighs at local supeermarkets here in Australia

[@exosluckyone]

oh wow i havent seen bon appetit in forever..

[@MumrikDK]

Who doesn't want to whip out a handful shots of vodka to make a sandwich..?

[@chad-harris]

I’d eat that! Yummy Chris.

[@kelgbrown007]

Now make the ultimate chicken and waffles.

[@allythearts5439]

Do you need a specific pan to fry chicken. What type/brand of cookware are you using ?

[@kelgbrown007]

Nope. Just something with high sides. He is using a dutch oven

[@georgescharoun2064]

Looks fun but I've never had trouble getting the chicken VERY crunchy using flour. Deep fry flour and it will get hard as a rock (?)

[@phenylhexanol]

Boneless skin-on chicken thigh is very common where I am. 😂

[@jakem5339]

Now it’s time to do this video but with fish instead!

[@tinaarabia825]

FYI we do have boneless chicken thighs here in the Middle East in the country of Saudi Arabia 🇸🇦 😅

[@Casanova646]

I don't understand why they have boneless skinless chicken thighs and not with the skin on option, especially at my local stores in NYC. Is it not that popular here?

[@Rodiniaband]

This video kind of scratches that Gourmet Makes itch. I see you.

[@tinabutler4450]

Chris why wasn't Baking Soda consider? Salt?

[@maruitarro9629]

boneless skinless chicken thighs are already a thing down here in texas

[@jodymcconnachie9711]

try potato starch! its a game changer.

[@Whiteplumee]

Is bon appetite going under??

[@slowburner1]

Just southern fry the chicken. We all want it.

[@nunyabidness8870]

What brand of knife is that?

[@juliansegall8861]

Hey Chris! Where's our salt brine into fry then sauce, then sand.

[@HireMichaelEverson]

Sysco used to supply skin on boneless thighs.

[@rashawn2323]

7:17 looks the same to me lol

[@donf3058]

Surprised there wasn't any test using buttermilk or pickle juice

[@jessbattlefrieson3758]

Wegman's has boneless skin-on chicken thighs. I buy them all the time.

[@MrVidau]

I'm sorry, do you guys not have boneless skin-on chicken thighs in America? In Brazilian supermarkets it's like super easy to find them.

[@bretling]

We do, all over the place. Maybe just not in NYC.

[@ArgentAbendAzure]

I know I've bought boneless skin on chicken thighs in the past. It is available in some locations.