The 20 Minute Fried Chicken Sandwich

I asked myself, if I wanted a crispy fried chicken sandwich that tastes great, but is done in the least amount of time possible, with ingredients I always have in the fridge or pantry, and with simple cleanup, how would I do it?

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #FriedChicken

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Episode Premise: (0:00)
Intro: (0:23)
Step by step method: (0:54)
How I save frying oil: (3:57)
Taste test: (4:28)
Faster than going to Chick Fil-Al: (5:15)
Why I save oil: (6:00)

[slppryxwlrus]

I really appreciate your emphasis on the “clean as you go” method while cooking. I do this every meal and it is so time effective!

[Santiago-keyj]

Pro tip: you can make buttermilk by adding a tablespoon of lemon juice to 1 cup of milk. If you do this you will get a much more satisfying crunchy breaded chicken

[muzzyLimon]

The quality this channel has is so overwhelming

[danielgarai-ebner]

Just so you know you're missing a 0 in the timestamp for step-by-step so it has the whole recipe as "intro" at the moment

[jacobhaseyes-povcooking]

Ethan's Roomate: "I bet you can't make a chicken sandwich before I can get Chik-fil-A."
Ethan: "Hold my beer, I got this."

[icecreambone]

"you can do other things while it's cooking"
i see we have learned from the comments on the pasta boiling video that this needs to be stated explicitly ;)

[jgn]

I just made these in two attempts. Here are some pointers...

First, they're awesome. But keep these things in mind...

1. I wouldn't drizzle the chicken milk into the flour mix. If you drizzle too much, it turns into a sticky dough almost immediately and you'll have to start that part all over.

2. If you're going to fry in a pan or deep pot, use a screen to catch the splatter.

3. I'd turn the heat to medium or medium-high after the oil reaches temp, otherwise the oil may get too hot during the frying part. This happened to me during my second cook with one chicken thigh.

4. Heat the oil and fry the chicken outside with the wok, pan, etc., on the grill (if your wok, pan, etc., are compatible with being used on a grill) because this *will* stink up your kitchen!

5. Finally, temperature check your chicken at 6 and 7 minutes. They'll go the last 10-20 degrees super fast! You don't want to overcook them.

Again, these were delicious, so hopefully this helps!

[IHATEPINKTF]

Well, I know what I'm eating tomorrow.

[davisreid]

This man takes the biggest bites of any food youtuber.

[etherdog]

"Let's go get a sandwich at Chik-fil-A."
"Dude, it's Sunday. They are closed."
"Let's make a better sandwich faster and cheaper!"

[amaanshah]

Hey Ethan you should really do a video about frying oil, like the amount of oil you actually need to fry different things, how many times you can reuse fried oil and the change in flavour reused oil gives! Anyways great video!

[jackh]

Like many, I rarely have butter milk on hand because I don't use it enough. The fact that he used Milk and vinegar is very important. He glossed right over this point, but in fact adding vinegar to milk creates homemade buttermilk.

[MakeSushi]

god i want to make a chicken sandwich now :)

[shanegrogan]

This was so delicious! The second time I made it, I toasted the bun a bit on a nonstick pan (no butter or browning) and then placed the onions on top of the lettuce so that the juices and sauce wouldn’t soak into the bun. :)

[SquidBoy]

strategically releasing this on sunday, when all the best chicken sandwich restaurants are closed.

[mirzaiscandle]

Don't try me Ethan, I once turned a 5 minute recipe into a 2 day recipe without changing anything

[knahevol]

Ethan, I really appreciate that you provided the exact gram measurements of the ingredients. Since I use a kitchen scale often it helps with knowing exactly how much to use so that we're not guessing too much as to where foods or ingredients get wasted and thrown away or not too little to where it receipe doesn't come out accurate.

[samasterchef]

"ok it's time to eat my friends"

Well that escalated quickly

[tc]

Just made this for dinner (with some homemade buns), great, speedy recipe. Honestly adding this to my “what’s for dinner tonight?” toolkit

[mustwereallydothis]

Make a habit of keeping a couple cans of evaporated milk in your pantry. I mix a half can of that with some lemon juice and whatever spice mix I'm using that day and marinate with that.
When it comes time to coat it with breading, the thick milk mixture holds onto the breading beautifully.
If you don't have a use for the second half of the can of milk, just pour it in a freezer bag and freeze it for next time.