Chef Ludo Lefebvre Makes His LudoBird Fried Chicken Sandwich

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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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[@oopopp]

Finally... someone on this channel who understands the IMPORTANCE of pickles....

[@vikingrfamily]

Thats Fuck'n beautiful my friend, simple, fresh, nothing fancy and a heaping helping of pickles! a man after my own heart.

[@dondanyi]

Looks amazing!

[@LaGitana87]

It took me exactly five minutes into my first try at making fried chicken to realize you could drizzle buttermilk in the flour to make those crispy bits. That's what happens when you're too lazy to let all the buttermilk drain from the chicken before you dump it in flour.

[@jadedwitness9840]

And to think some people try and tell others that shortcuts are unproductive

[@DJBarrister]

Oh I definitely want my chicken to be very freaky.

[@randomutubr222]

Haha 5 years old, but I heard the same thing

[@DJBarrister]

@@randomutubr222 I didn't even remember watching this. Your comment brought me back lmao.

[@Kaydeleon]

Wait so I live 3mins away from the restaurant and at $17 for the sandwich I keep debating if I should get it!!!! But seeing this has made determined to have it for lunch on Sunday

[@ncmartinez_his]

Inspired to go to Wendy's now.

[@heidiscott4363]

Who was fahim?

[@WildWing-wl7nj]

Zat eez a goooooood chicken sandvich!!!

[@randomuser2461]

Now stick the chicken and pickles in a southern biscuit dough(or any good biscuit dough. buttermilk is good) seal it and cook it. Probably without the lettuce stuff in it and just the pickles(or would it cook some of that nicely?). Cut it and serve it like pieces of bread. Or just cut it in two depending on the size. I think a 2 cup recipe will work for 1 or 2 pieces of chicken if I'm not mistaken. I think for most recipes you take the 450F or so degrees and change it to 350-375F and cook for 20-30 minutes. Probably different for good ovens I assume. Turn once at desired brown and finish the other side if needed. I do 20 minutes then 8 minutes at 375 but I have no idea when the minimum is. Might be more moist. I use buttermilk based recipes for good results and flavors. Lots of traditional ways to flavor the chicken breading also. And always put the seam on the side or top for that sort of thing. It lets the seam grow with the backing powder effect and not form an uncooked lump on the bottom. Also, I've noticed it can dry stuff out like lunch meats without cheese when cooking inside a biscuit dough(I spread it out evenly to compensate). Not sure how it works with different stuff. Butter, sauce, the pickle juice, or just the deep fat or other fried chicken itself may compensate for this. I'm assuming fats at minimum will. Not sure how it works well enough. But with the right stuff in it it can even moisten the ingredients nicely inside giving it more flavor to it and making a very nice results. Even though fried chicken and pickles sandwiches are good almost no matter what.

[@hangedups2608]

THIS GEEZERS HAIR

[@paulstevens6043]

I guess they don't have Hillstone in France.

[@bovko1]

Yet another chef who's wearing a ring while preparing food with bare hands! Third one I've seen so far in this series!

[@DerekRigby]

bovko is this a no-no in culinary settings? Bacteria hide under the ring or something? I'm curious now

[@Matzes]

yes

[@bovko1]

Derek Rigby, that's exactly right. Bacteria, but also pieces of other food. You also occasionally hear of a chef who lost their ring in a big pot of something.

[@DerekRigby]

bovko I recently stopped wearing a wedding ring because I work in a wood and metal shop, so I guess this is one added benefit of not wearing it. Thanks!

[@kj8113]

Food safety regulations from different institutions, including those from Servsafe, allow wedding bands to be worn during food preparation. Only rings with settings and special designs aren't allowed. A simple wedding band is A-ok.

[@nikolai3620]

I guess that long process of figuring out how to make the chicken flaky didn't involve a single google search? Bravo. Work smart, not hard.

[@MooseMeus]

this channel makes me want to be a fat person.. i could eat 12 of those before i passed out

[@randomuser2461]

I don't trust a french guy not insulting american cooking. The pickle comment disturbs me on a deep level.

[@FloorManiac]

Peanut oil? What oil is that?

[@madhavyu]

Oil from peanuts.

[@TheDarwiniser]

well, youre not wrong.

[@sjz1925]

That music is ridiculously annoying... he's hard enough to understand without too-loud synths blasting! In other news, pickles on a chicken sandwich are delicious. True fact.

[@jonathanshane256]

doesnt he need a hair net?

[@DrewTheAwsom]

You only need one technically if your hair comes to or past shoulder length

[@hoobastankrulez]

Tried it. Wasn't great

[@marcvanmasten3941]

my friend the hamburger must be done with beef not chicken!! come on ....

[@mikeoliverpatlonag2299]

lmao what?

[@jussin68]

Marc Van Masten You're just stupid.

[@chrisk1903]

pointless Video....i think everyone knows to use buttermilk....what are the secrets here?

[@commentcopbadge6665]

Where does it say anywhere that the video will be divulging secrets?

[@raizumichin]

Pointless comment....i think everyone knows there's too many know-it-alls in the comment section already.....what is the point here?

[@Warzyzz]

I believe the secret was making the chicken more flaky by putting in some of the......