The Crispiest Fried Chicken | Kenji's Cooking Show

[msmiller]

Shake the bag - that was my job as a kid when my Mom made fried chicken. I loved it!

[EmmyK]

About halfway through the video I was thinking "huh, he's frying it in a Wok, I thought Dutch ovens were preferred since they hold heat better" and then 30 seconds later you explained why. You're the bestt

[Prozzie]

I've always been amazed at my chefs ability to eat things that came right out of the oven/fryer/grill. It's like molten lava

[michaelnovak]

Kenji, just want to say how much I appreciate your accessible yet informative videos! Really has helped me to learn/try new techniques and get inspired in the kitchen. Thanks so much, keep it up, and best wishes from my table to yours.

[EthanKenna]

“Fat can sense fear” - I am fat, and can confirm.

[Samurai]

This guy is SO fkng cool. Just got his book "The Food Lab" for Christmas. Already read it cover to cover. One of the greatest culinary related pieces of literature in modern history. Hands down.

[andykoch]

"Fat can sense fear." - Kenji, a man of wisdom

[osamsal]

30 minutes that just went by so quickly. Always enjoy Kenji's stuff

[jerim]

Until it My first "official" job in high school was at KFC. Besides the secret spices, there were other secret techniques. The breast was cut into three portions: two sides and a "keel, " which is the back bone with side meat attached. It is by far the best cut of the chicken when frying chicken Also, we would "pop" the thigh socket, making them flat and cook evenly. Finally, after frying, the chicken would go into a warming box on racks for a minimum of 20-30 minutes. KFC never made me sign a NDA about any of that, so I consider it fair game for anyone wanting to make some delish fried chicken.

[raymondleu]

why is no one talking abt his "see ya in another minute" tips that was hilarious lmao

[douglasbridgman]

You should frame this quote. “The longer you can marinate the better it gets… until it starts to rot”. True and hilarious.

[sevvvered]

Loved that alternate camera angle being mixed in here and there. Great addition to the show Kenji!

[jebsanchez]

Kenji, I don't think you understand how therapeutic your videos has been for me, especially in isolation back in April to June of 2020 when COVID was really hitting all of us like a huge storm. You and your videos have been my companion and I can't put into words how much these videos helped me during those dire times. Thank you so much, Kenji. With these vibrant and fun videos, I hope you'll be able to help people, like me, who are battling their own demons. Keep cooking, chef!

[seanr]

Could you do the second fry step with fast food fried chicken when you got it home or for leftovers.
Just quick fry them again?

[RaedVS]

Love the fact that you brought up Andrew Rea's recreation of your dish, I love both of your content, and I always enjoy it when you creators recognize one another and sort of appreciate the inspiration. 💙

[TheSamHoyle]

The definition of Chef's fingers: using fingers as a guide to flip chicken that's actively being fried.

[willlagos]

The man has single-handedly make me a wok convert. Love these videos, dude!

[christanprice]

This has been the crunchiest chicken I've ever eaten in my life and very juicy. Couldn't find rice flour at my local store so I substituted corn starch because of the lack of gluten and it came out fantastic!

[nathanfranklin]

I got the Food Lab book last year and I have made this recipe at least a dozen times. Always comes out amazing.

[jkohler]

Love the tip about the corn starch and baking powder and also the other valuable tips that you give !!