I tried it last night. Luckily, I had all the ingredients on hand including buttermilk. I used only chicken legs (drumsticks) and let them marinate for nearly 5 hours. Then took them out of the refrigerator for an hour before making the batter and cooking. All I can say is WOW! This is the BEST tasting fried chicken I have ever had. I should have used a little more buttermilk in the batter because there was a bit too much breading for my liking, but it was definitely crispy and crunchy as Chef Jean-Pierre says. I would never have thought to use curry powder, but it really does enhance the flavor and the chicken does not taste like curry. I did have a few pieces left over and froze them. Today I took out one piece, didn't even defrost it, put it in the oven for about 25 minutes, and it came out perfectly, almost just as good as when I first made it. So, yes - you can make this in advance and freeze it for future meals. Very sorry KFC, but Chef Jean-Pierre's recipe just cost you one customer. Another masterpiece from Chef Jean-Pierre.
@@panagea2007 when you learn from JP, you eat his food everyday. and its truly magical. you dont need JP to cook anything. if Jack can't cook after filming this show, JP will certainly give him a proper flogging.
Hello Jean-Pierre, I wanted to let you I have been cooking for many years. And when I discovered you on RUclips. I love your methods better than anyone else I have ever watched. I have a French Couple lives next me to me here in CA and I induced them to your channel. And they can't wait to try some of your recipes. I have shared you with many of my friends. You make people want to cook. You make cooking fun and easy. Like I say I love watching you Jean-Pierre you are a great teacher and Chef. Your biggest fan. Retired Chef David ❤
Happy Veteran's Day to all of you who served. God Bless America as the Chef's sign says. Looking at fried chicken in the morning....it's going to be a good day.
The problem is, if you leave the skin on, the crunchiness suffers, and the skin itself remains slimy under the coating. You will find this everywhere, but is elementary. Try removing the skin.
Highlight of my morning is hearing Chef thoroughly enjoy some food. Now I have the think about crispy, juicy, and flavor-packed fried chicken all day while I work. Did I say highlight? I guess it will be once I make it :P
The thing I always love about JP is that when he cooks, he has the intention to make his food the BEST. Like an Olympic athlete; he doesn't just want to place. He wants the gold medal.
Hi there, Chef Jean-Pierre! Pleased to meet you! I've had so many comments saying it would be great fun cooking together someday (who knows, maybe one day!). I don’t usually have time to check out other channels, but yours was a “must-see.” You’re one crazy dude-love you and love the channel! Keep slicing and dicing those “Onyo.” Best, Rik
I learned to fry chicken in my mother's deep cast-iron skillet.....the best!!! To this day, I wish I had that skillet. There is nothing better than perfect fried chicken! ❤
Try a thrift store, they might have it. I did not get my mothers meat mincer, but later by accident found it in a thrift store - I believe a chinese handkranked product. That is the main reason I shop at thrift stores: They at times have what is otherwise not available - and if you make a bad purchase? The price is so low, that you can throw it away.
My Mom made the best fried chicken. Tasty, crunchy, the whole bit. I followed her around the kitchen to see what prep she did. She only used salt, pepper, paprika, and flour in a paper bag. She tossed the pieces of chicken in the bag gave it a few shakes and that was it. She had a special pan she filled with Crisco oil. She fried the chicken and kept the done pieces in the oven. I went home copied it..nada. Dull, but edible with some chutney or BBQ sauce. My sister attempted it and got the result. Dull. After many attempts we came to the conclusion it had to be that pan!!
poached my first egg not too long ago thanks to your channel, keep up the great work chef, you inspire cooks like me to learn new things. Always a pleasure to watch and never boring, love all that you do, God Bless and thank you Chef!
Gentle suggestion: If you want the additional crumbles for even the first batch of pieces, drizzle some marinade into the coating mixture and mix it up prior to the first coating application to the chicken. It mirrors the affect found later after a batch or two get coated. I hope this helps.
Veterans Day was my Mom's favorite day. Not the commemorations, but Nov 11 1918. She said it was magic. People were outside in the street shouting, crying, hugging, dancing...She was three years old. That was out last conversation as I talked with her long distance since I knew I wouldn't be able to see her anymore. She suffered a stroke and lived several more years. When she died, my sister called me and said that she died at 11:11 in the morning. It was a sign. I gave an antiwar speech at the funeral to a group of firemen that had worked Columbine. It was at the height of the Iraq war. They thanked me for the speech and respected me for recounting her life. She would have loved your show, Chef. She probably watched it.
When I saw the headline, I said not even my favorite chef Jean Pierre can make better fried chicken than me. So I had to look at the video. I do just about the same thing you do. I marinade my chicken for 24 hours. I might try the curry one day. I love you so much. 🥰
If someone out there is THAT confident that Chef can not beat their own recipe, then I need to try Chef's recipe..... but you don't do much differently? Anything you prefer different taste wise aside from the curry?
Yep the only thing I do differently from his is I put a little bit of pickle juice in the brine as well everything else is spot on I might add more seasonings depending on who's eating at the house though, I would recommend using white pepper in your flower as well as black pepper black for the color white for the taste
@R.Akerman-oz1tf yeah all the lemon juice does is help curdle the milk a little bit the only difference will be it'll be more watery because of the water content in the milk
I started marinating Friday, I finally got around to cooking it today. I can honestly say it's the most tender chicken I've ever had. It was the most flavorful chicken I've had, too. I'm really impressed, Chef Jean
I tried this chicken yesterday, it was delicious. I learned something more than the recipe. All I had was large drumsticks, as you said, " turn the fire down and cook it longer" I cooked the big fat drumsticks at 290 degrees for 35 minutes, they come out perfect.
Nothing better than perfectly cooked fried chicken fresh out of the fryer. Looks similar to what I've seen how Bo'Jangles does theirs but with a little twist. Nice job as always Chef!
OMG!! Memories of my Mom decades ago frying chicken and making buttermilk biscuits to go with her mashed potatoes and gravy. It was heaven! She did the chicken just like you. It has to be deliciouis!
Born and raised in the South where fried chicken is a staple! But THIS, now THIS is crispy, fried chicken with an amazing flavor!!! Another win for Chef Jean Pierre. Can’t wait to try this. ❤
Thinking of my mom's chicken and wanting to make this soon! It would be with her creamy potato salad or mashed spuds. It's 3 a.m. and I'm starving watching until i fall back to sleep.
CHEF! Your videos have ramped up my cooking SO MUCH! I love cooking for my gf and family. Many thanks to you we've been able to share great meals together.
Do it in a bag do it in a bowl. Great sense of humour. Im currently learning recipes from you before i start up my kitchen. I dont have any prior experience and thats why I hope to pick up some skills from your videos. I wanna bring world class meals at an affordable price, taught to me by a master chef. 🎉🎉🎉🎉🎉
As a Southerner, I was obligated to click on this video. As a Chef Jean-Pierre fan, I was excited to click on this video. Gonna have to make this on my next cheat day!
I haven't made fried chicken in so many years I can't remember. If I can't do something well, then I won't do it. Mine was always flavorless. Finally a recipe that seem flavorful. Can't wait to try it. Thank you Chef for another winner.
I marinade for at least two days when I make fried chicken and use very similiar ingredients, but I can say I have never tried curry. Can't wait to give that a try!!
What a delicious product of food. I really enjoy how you, as the chef, combine all the ingredients together to make a delicious table feast. Lots of dishes, lots of flavour and plenty of drink! Yum, yum.
Hi Chef Jean-Pierre! I could definitely hear the crunch, sounded delicious! I love fried chicken, but have never used any spices but salt and pepper as it was cooking, and I've never marinated the chicken. I will need to refer to this recipe for the marinating and the spices. This has been added to my folder. Thank you so much for sharing!
10 дней назад+2
To love your job is huge . Not many folks can say that. You can tell this chef really loves cooking AND EATING 😆
@ChefJeanPierre definitely, everything you make looks delicious and you trained in France, grinds out some of the best chefs and knowledgeable about sauces ect
He always brings me so much happiness. Not to mention how mouth wateringly amazing everything he makes looks. Cant wait to try this one out !!!. Merci Chef!
I have been following this channel for a long time & although I used to comment a lot, I rarely comment now but I watch all the shows. My cooking skills have been transformed because of Chef Jean-Pierre. It isn't so much the shows but the whole approach to cooking. Thanks & I look forward to doing this one.
I love to check in with Chef Jean-Pierre whenever I'm going to dabble in the kitchen. I've made fried chicken many times, but he's always got some tips that I hadn't thought of. The fried chicken turned out perfectly crispy and juicy.
Ohhhh...they look sooo good and my husband will lick his fingers after I´ve made them...I´m looking for a long time for a good fried chicken recipe...Thanks for this one dear chef
Chef...I love your classes because you are so down to earth. When something is scorching hot, you show me wit your fingers that it's scorching hot. I've never gone wrong with your recipes and techniques. Thank you. I can't wait to try your fried chicken. 😊
That’s called double baptizing my friend. I’m southern and I bet you I could deep fry wiper blades and they’d be delicious. Southern folk invented deep frying things. I’d love to see your take on biscuits and sausage gravy.
soak the chicken in straight buttermilk overnight... pad the chicken dry-ish... then dredge/cover is either Bisquick or rice flour mixed with old bay spice and garlic salt... fry up in a large, deep cast iron skillet filled with Crisco oil. After frying, lightly season with pepper afterwards.
Very similar method to how I do my fried chicken. The trick to getting the chicken nice and crispy is the corn starch. The dry, wet, dry method is paramount to getting a nice layer of "breading" on the outside of the chicken. Thanks Chef.
I loooove fried chicken!! I also love “Broasted” chicken, pressure cooked to a delicious ending, but that company is sue happy, LOL! SMH 😅 I do my fried chicken just as you, except I soak it overnight, use whole chicken cut up (old school here), and I a full fat 3% buttermilk and Frank’s hot sauce - and haven’t yet tried curry here, but now I want to because I do use curry as background enhancement frequently, elsewhere. It’s 9:35 am and here I am drooling for a fried chicken dinner. Haha and I’m healing from a quite bad fall, so frying with just one useable arm/hand is going to have to wait awhile still. Not fond of burns much 😃 🤗Thank you Chef. You ALWAYS bring the sunshine. Every video radiates sunshine, enjoyment, and delicious tenderness to my heart. 👍❤️😊 Have a great weekend!
Only thing that annoys me is that the instant read thermometer he is using in the video is clearly not the one that's advertised in the description. Little tidbits like that can be a little irritating. Otherwise I love Chef Jean Pierre and am thankful for his sharing of knowledge!
I always followed Chef Alton Brown's fried chicken recipe from his Good Eats series, but now I've just got to try yours Chef, it seems beyond delicious and crunchy!
Happy Venteran's day! Imo your not making fried chicken unless you have club hands, LOL. Like the chef says use the oil of your choice, I preferr using Tallow, imo it adds another layer of C'est de'licieux, be well to all
I tried it last night. Luckily, I had all the ingredients on hand including buttermilk. I used only chicken legs (drumsticks) and let them marinate for nearly 5 hours. Then took them out of the refrigerator for an hour before making the batter and cooking. All I can say is WOW! This is the BEST tasting fried chicken I have ever had. I should have used a little more buttermilk in the batter because there was a bit too much breading for my liking, but it was definitely crispy and crunchy as Chef Jean-Pierre says.
I would never have thought to use curry powder, but it really does enhance the flavor and the chicken does not taste like curry.
I did have a few pieces left over and froze them. Today I took out one piece, didn't even defrost it, put it in the oven for about 25 minutes, and it came out perfectly, almost just as good as when I first made it. So, yes - you can make this in advance and freeze it for future meals. Very sorry KFC, but Chef Jean-Pierre's recipe just cost you one customer. Another masterpiece from Chef Jean-Pierre.
Great comment thank you for sharing your experience! I am so glad you enjoyed it! 🙏❤️
definitely a recipe i want to try. but @GB01 , in the hope that you are subject to UK supermarkets, where did you source your buttermilk please?
Talks to much !! Get on with it !!! JEEEEZ
Enjoyed the video…! Happy holidays to you Chef!
I think Jack is the luckiest man in the world: watching and filming chef JP and... getting all this great food!
But...he'll never get it again...unless they do re-runs.
@@panagea2007 when you learn from JP, you eat his food everyday. and its truly magical. you dont need JP to cook anything. if Jack can't cook after filming this show, JP will certainly give him a proper flogging.
Hello Jean-Pierre,
I wanted to let you I have been cooking for many years.
And when I discovered you on RUclips.
I love your methods better than anyone else I have ever watched.
I have a French Couple lives next me to me here in CA and I induced them to your channel.
And they can't wait to try some of your recipes.
I have shared you with many of my friends.
You make people want to cook.
You make cooking fun and easy.
Like I say I love watching you Jean-Pierre you are a great teacher and Chef.
Your biggest fan.
Retired Chef David ❤
This recipe would be perfect for backyard summertime dinners with potato-salad, coleslaw, and, 🍋 lemonade!
This world is a better place with u in it..not only your culinary skills but your charming personality..thank you
🙏❤️ Thank you for the kind words!
Happy Veteran's Day to all of you who served. God Bless America as the Chef's sign says. Looking at fried chicken in the morning....it's going to be a good day.
You bet it is. 👍🙂🙏❤️
God Bless America
The hesitation before biting into the piping hot chicken 😂 Chef, you always brighten my day!
I need to stop watching you in the morning. Now I want fried chicken and mashed potatoes. Thank you Chef.
Baaahahaha 🤣 You and all the rest of us! 😋
The problem is, if you leave the skin on, the crunchiness suffers, and the skin itself remains slimy under the coating. You will find this everywhere, but is elementary. Try removing the skin.
Don't forget the cream gravy.
@@soavemusica Deep frying chicken without the skin ought to be illegal! The skin is what makes it so delicious!
Yeah mashed potatoes, gravy with the remaining oil (some) and flour (some). Great minds think alike!
Highlight of my morning is hearing Chef thoroughly enjoy some food. Now I have the think about crispy, juicy, and flavor-packed fried chicken all day while I work. Did I say highlight? I guess it will be once I make it :P
Thanks for this! I cannot make fried chicken no matter how hard I try. I'll will be following this video step by step.
Good morning Chef You are the very best on RUclips. ❤
You are so kind! 🙏❤️
The thing I always love about JP is that when he cooks, he has the intention to make his food the BEST. Like an Olympic athlete; he doesn't just want to place. He wants the gold medal.
Hi there, Chef Jean-Pierre!
Pleased to meet you! I've had so many comments saying it would be great fun cooking together someday (who knows, maybe one day!). I don’t usually have time to check out other channels, but yours was a “must-see.”
You’re one crazy dude-love you and love the channel!
Keep slicing and dicing those “Onyo.”
Best, Rik
Less than a minute in and I’ve already printed the recipe! Thank you Chef. Happy Veterans Day to all
I should never watch these videos when I'm hungry!
Your method of careful measurements make me very happy. It's like watching my mom cook. :)
I learned to fry chicken in my mother's deep cast-iron skillet.....the best!!! To this day, I wish I had that skillet. There is nothing better than perfect fried chicken! ❤
Try a thrift store, they might have it. I did not get my mothers meat mincer, but later by accident found it in a thrift store - I believe a chinese handkranked product. That is the main reason I shop at thrift stores: They at times have what is otherwise not available - and if you make a bad purchase? The price is so low, that you can throw it away.
My Mom made the best fried chicken. Tasty, crunchy, the whole bit. I followed her around the kitchen to see what prep she did. She only used salt, pepper, paprika, and flour in a paper bag. She tossed the pieces of chicken in the bag gave it a few shakes and that was it. She had a special pan she filled with Crisco oil. She fried the chicken and kept the done pieces in the oven. I went home copied it..nada. Dull, but edible with some chutney or BBQ sauce. My sister attempted it and got the result. Dull. After many attempts we came to the conclusion it had to be that pan!!
Lodge cast iron sells a chicken fryer. I bought one years ago. It’s not very expensive and absolutely love it.
Lodge still makes them, in the USA too
@@jjroy3389your mom probably made it with love for you.
Ive found out that if ever i need to find a better way to cook something, i can always turn to your videos . Thank you Chef .
poached my first egg not too long ago thanks to your channel, keep up the great work chef, you inspire cooks like me to learn new things. Always a pleasure to watch and never boring, love all that you do, God Bless and thank you Chef!
One can’t get anything better than fried chicken and homemade potato salad. Brings back memories of my grandmother.
No butter was harmed in the making of this video. Love You chef ❤
Gentle suggestion: If you want the additional crumbles for even the first batch of pieces, drizzle some marinade into the coating mixture and mix it up prior to the first coating application to the chicken. It mirrors the affect found later after a batch or two get coated. I hope this helps.
Veterans Day was my Mom's favorite day.
Not the commemorations, but Nov 11 1918.
She said it was magic. People were outside in the street shouting, crying, hugging, dancing...She was three years old. That was out last conversation as I talked with her long distance since I knew I wouldn't be able to see her anymore. She suffered a stroke and lived several more years. When she died, my sister called me and said that she died at 11:11 in the morning. It was a sign.
I gave an antiwar speech at the funeral to a group of firemen that had worked Columbine. It was at the height of the Iraq war. They thanked me for the speech and respected me for recounting her life.
She would have loved your show, Chef. She probably watched it.
Good morning my favorite chef. What do you have for us today? It doesn’t matter. It’s all good. You have a blessed day, sir and keep them coming.
Your enthusiasm, Chef, is contagious. I hear the “crunch” and can almost taste the chicken!
Thank you for your videos.
I heard that crunch. Yum 😋
When I saw the headline, I said not even my favorite chef Jean Pierre can make better fried chicken than me. So I had to look at the video. I do just about the same thing you do. I marinade my chicken for 24 hours. I might try the curry one day. I love you so much. 🥰
If someone out there is THAT confident that Chef can not beat their own recipe, then I need to try Chef's recipe..... but you don't do much differently? Anything you prefer different taste wise aside from the curry?
Yep the only thing I do differently from his is I put a little bit of pickle juice in the brine as well everything else is spot on I might add more seasonings depending on who's eating at the house though, I would recommend using white pepper in your flower as well as black pepper black for the color white for the taste
@@LindseyLouWhoif you're not a big fan of the curry try adding a little bit of cloves
@@Whelp140 Hello. You might know; re:buttermilk - adding lemon juice to "whole milk" or would 2% milk work Ok?
@R.Akerman-oz1tf yeah all the lemon juice does is help curdle the milk a little bit the only difference will be it'll be more watery because of the water content in the milk
I started marinating Friday, I finally got around to cooking it today. I can honestly say it's the most tender chicken I've ever had. It was the most flavorful chicken I've had, too. I'm really impressed, Chef Jean
I tried this chicken yesterday, it was delicious. I learned something more than the recipe. All I had was large drumsticks, as you said, " turn the fire down and cook it longer" I cooked the big fat drumsticks at 290 degrees for 35 minutes, they come out perfect.
I love fried chicken. I gotta try this recipe.
Nothing better than perfectly cooked fried chicken fresh out of the fryer. Looks similar to what I've seen how Bo'Jangles does theirs but with a little twist. Nice job as always Chef!
OMG!! Memories of my Mom decades ago frying chicken and making buttermilk biscuits to go with her mashed potatoes and gravy. It was heaven! She did the chicken just like you. It has to be deliciouis!
I have tried for decades to match my mom's fried chicken, I can get close but it just ain't the same.
Born and raised in the South where fried chicken is a staple! But THIS, now THIS is crispy, fried chicken with an amazing flavor!!! Another win for Chef Jean Pierre. Can’t wait to try this. ❤
Thinking of my mom's chicken and wanting to make this soon! It would be with her creamy potato salad or mashed spuds. It's 3 a.m. and I'm starving watching until i fall back to sleep.
CHEF! Your videos have ramped up my cooking SO MUCH! I love cooking for my gf and family. Many thanks to you we've been able to share great meals together.
you never cease to amaze me with your wit and great cooking tips. You're a rock star, Chef JP
Every video you make is like another day in your school to make us better chefs. Thank you Sir.
Hope All are Well and Safe.
Thanks for the kind words! 🙏😊
Do it in a bag do it in a bowl. Great sense of humour. Im currently learning recipes from you before i start up my kitchen.
I dont have any prior experience and thats why I hope to pick up some skills from your videos.
I wanna bring world class meals at an affordable price, taught to me by a master chef.
🎉🎉🎉🎉🎉
Chef always makes me smile and makes me want to cook!!! ❤
The buttermilk marinade is one the secrets that makes it absolutely delicious. Fantastic recipe! Thank you Chef!
As a Southerner, I was obligated to click on this video. As a Chef Jean-Pierre fan, I was excited to click on this video. Gonna have to make this on my next cheat day!
I’m loving the precision measurements for the spices. 😄
OO La La Chef. You make my mouth water with your recipe. Thank you Chef.
Watching this with homemade chili and a cinnamon roll straight from the oven, so I can take mental notes instead of just drooling.
Love Chef JP! I've been hoping for a fried chicken recipe. Thank you sir!
😮 I don't want to stop eating this chicken 😊
I haven't made fried chicken in so many years I can't remember. If I can't do something well, then I won't do it. Mine was always flavorless. Finally a recipe that seem flavorful. Can't wait to try it. Thank you Chef for another winner.
Great tip on using lemon juice with milk to make buttermilk. Thanks! I will be making fried chicken this weekend I believe!
You're welcome! Have fun making your fried chicken!
I marinade for at least two days when I make fried chicken and use very similiar ingredients, but I can say I have never tried curry. Can't wait to give that a try!!
What a delicious product of food. I really enjoy how you, as the chef, combine all the ingredients together to make a delicious table feast. Lots of dishes, lots of flavour and plenty of drink! Yum, yum.
Thanks!
Hi Chef Jean-Pierre! I could definitely hear the crunch, sounded delicious! I love fried chicken, but have never used any spices but salt and pepper as it was cooking, and I've never marinated the chicken. I will need to refer to this recipe for the marinating and the spices. This has been added to my folder. Thank you so much for sharing!
To love your job is huge . Not many folks can say that. You can tell this chef really loves cooking
AND EATING 😆
That’s the best part! 😊👍
@ChefJeanPierre definitely, everything you make looks delicious and you trained in France, grinds out some of the best chefs and knowledgeable about sauces ect
Merci beaucoup monsieur Jean-Pierre! On a essayé ça - manifique!
Great recipe! Thank you.
I have been looking for a good fried chicken recipe for months, finally you shared the video I wanted, my dear chef, thank you
You are most welcome! 😊👍
Ohhh yeahh we can hear that crunch. What a masterpiece, I'll be making this during the week. I just need the cornmeal, what a great add.
Oh yeah! Kfc got nothing on this! Thanks man, its my favorite fast food!
He always brings me so much happiness. Not to mention how mouth wateringly amazing everything he makes looks. Cant wait to try this one out !!!. Merci Chef!
I have been following this channel for a long time & although I used to comment a lot, I rarely comment now but I watch all the shows. My cooking skills have been transformed because of Chef Jean-Pierre. It isn't so much the shows but the whole approach to cooking. Thanks & I look forward to doing this one.
Love your shows! Excellant chef and a funny man.
I love to check in with Chef Jean-Pierre whenever I'm going to dabble in the kitchen. I've made fried chicken many times, but he's always got some tips that I hadn't thought of.
The fried chicken turned out perfectly crispy and juicy.
Ohhhh...they look sooo good and my husband will lick his fingers after I´ve made them...I´m looking for a long time for a good fried chicken recipe...Thanks for this one dear chef
👍👍👍😋
Chef...I love your classes because you are so down to earth. When something is scorching hot, you show me wit your fingers that it's scorching hot. I've never gone wrong with your recipes and techniques. Thank you. I can't wait to try your fried chicken. 😊
Chef you are so super awesome! I can’t wait to try this!! Thank you Chef❤
You are going to love it! 👍🙂
I know Jack loves you and his Job!!! God bless you Chef you are the GOAT!!!
That’s called double baptizing my friend. I’m southern and I bet you I could deep fry wiper blades and they’d be delicious. Southern folk invented deep frying things. I’d love to see your take on biscuits and sausage gravy.
soak the chicken in straight buttermilk overnight... pad the chicken dry-ish... then dredge/cover is either Bisquick or rice flour mixed with old bay spice and garlic salt... fry up in a large, deep cast iron skillet filled with Crisco oil. After frying, lightly season with pepper afterwards.
I love that you use quality non-stick for your cooking. So many home cooks could learn from you that its not the end of the world
Thanks for sharing this. I was going to use a different recipe tomorrow (marinating tonight) but I will try yours dear sir
Very similar method to how I do my fried chicken. The trick to getting the chicken nice and crispy is the corn starch. The dry, wet, dry method is paramount to getting a nice layer of "breading" on the outside of the chicken. Thanks Chef.
That fried 🐔 looks delicious! And double dipped in the batter 😋🎉👏🏼 I like the spicy mixture with sciracha sauce 🎉🥵👍🏼 I'm gonna try your recipe! ✌🏼😀
Chef Jean-Pierre I’m hooked on your cooking recipes! This one is on my must to do list!
"Measure carefully!" oh man, Chef. You crack me up. Love the videos. Thank you for sharing your talent and experience with us.
I love your energy!!!! God Bless you Jean Pierre!!!!!
Thumbs up to you, Chef!! I do not know which I like better: watching you cook or watching you eat it and enjoying it so much! ♥
Love your shows!! But I would like for you to do a liver and onions cook!! Myine turns out like mush!! Anything would be better!! Thanks!!
I loooove fried chicken!! I also love “Broasted” chicken, pressure cooked to a delicious ending, but that company is sue happy, LOL! SMH 😅
I do my fried chicken just as you, except I soak it overnight, use whole chicken cut up (old school here), and I a full fat 3% buttermilk and Frank’s hot sauce - and haven’t yet tried curry here, but now I want to because I do use curry as background enhancement frequently, elsewhere.
It’s 9:35 am and here I am drooling for a fried chicken dinner. Haha and I’m healing from a quite bad fall, so frying with just one useable arm/hand is going to have to wait awhile still. Not fond of burns much 😃
🤗Thank you Chef. You ALWAYS bring the sunshine. Every video radiates sunshine, enjoyment, and delicious tenderness to my heart. 👍❤️😊
Have a great weekend!
Chef Jean-Pierre, can you make the best chocolate chip cookies? I want to impress mostly myself haha
This is what I've been waiting for! Fried chicken is easy to make, but now i don't have to take the time to perfect it lol
I don't believe I'll go back to the old way! This is crunchy comfort food ❤! I'm 😊
Guess we're having fried chicken for dinner tonight!! Thanks Chef!!
You're going to love it! 👍🙂
Thank you for another wonderful dinner. I’m going to give it try .❤️
Chef Jean-Pierre, I love your evil laugh!!
🙏❤️
That fried chicken recipe looks excellent! I’m going to try it! Thank you Chef for sharing! Love ya! You’re my favorite Chef of all time!!!!
Looking forward to making this on the weekend. If it's a Chef Jean recipe I know it will be great!
Absolutely incredible! Definitely making this! Thank you Chef!
You are AMAZING chef! ~ I will try this! ~ Thank you so much! ~
Only thing that annoys me is that the instant read thermometer he is using in the video is clearly not the one that's advertised in the description. Little tidbits like that can be a little irritating. Otherwise I love Chef Jean Pierre and am thankful for his sharing of knowledge!
I look forward to making this for my chef who is huge on soul food!
I hope he enjoys it! 👍❤️
I always followed Chef Alton Brown's fried chicken recipe from his Good Eats series, but now I've just got to try yours Chef, it seems beyond delicious and crunchy!
Excellent!
Curry and Ginger, i learn something new every time!
Joe from Germany
Looked and sounded spectacular! Biscuits and gravy made with remaining would be good!
I love all your vlogs thank you again watching from WA state
Happy Venteran's day! Imo your not making fried chicken unless you have club hands, LOL. Like the chef says use the oil of your choice, I preferr using Tallow, imo it adds another layer of C'est de'licieux, be well to all
A new recipe to add to my repertoire. Thank you Chef!
Looks delicious! Deep frying is such a stinky mess but I'll have to try this recipe soon. 🤩
Chef I cooked 2 stakes tonight the way you suggested to cook them n they was PERFECT 😍 thank you
I am so glad you enjoyed them! 🙏❤️
I LOVE curry on my chicken. Can’t wait to try this! Thank you for another wonderful recipe!