He presents it so that people will make it. I love that he is not shy about using his hands and acknowledges that you just have to wash your hands. That's how it probably happens in many homes.
Thank you Eric for the tips on breading the chicken. I often use mayonnaise but you've sold me on trying sour cream. I will probably swap out the Ritz crackers for a panko/Italian seasoned bread crumb mix but your methodology is spot on. Please come back more often.
This looks amazing, saving this recipe for sure. I love the breading of this chicken, very different from the usual but still easy to get done on a weeknight. Thank you for such a lovely recipe, this is totally my kind of food.
I made this today and it was absolutely amazing. The chicken was tender und the crust had lots of taste. Added cucumber to the salad. Thanks for the great recipe, Eric!
I made this and the chicken comes out fantastic! Eric incorporates so many everyday ingredients that really work . He also gives you the "why" something is the way it is. I for one am sick of seeing recipes extolling the virtues of chicken thighs. Its a vast food writer and foodie conspiracy against the maligned chicken breasts! ;) Just my opinion before everyone comes at me.
Thank you for the hot pan trick! I made this once before and although it was delicious it stuck horribly to my wire rack. Will be giving it another go next week!
Great recipe and looking forward to trying it very soon! I really only like white meat chicken and most recipes seem to be for dark meat, so I really appreciate this. Adding cheese to the cracker coating is genius! Sour cream as both marinade and wet coating is also brilliant. Thanks!
I might put a French spin on the salad and use white wine vinegar and mustard (shallot?) in the vinaigrette and squeeze of lemon over all at service - -but first, I will try the recipe the way Eric has made it here. Delightful video and supper that reminds me of my childhood. Thank you!
Just made this today. The sour cream was a great tip; it really did tenderize the chicken and added nice flavor. I will be making this again 👍👍thank you
Just loved the recipe and it came out so delicious!😍 Very useful cooking tips and Eric makes it look so easy, he is always a l'aise in the kitchen💁🏻♂️
Delicious looking meal. I will be making this tomorrow night. Thanks for a delicious video. (Who was standing on his right? He kept looking over there and I was hoping that the camera would follow. )
I have done this with fish. No egg, mayo instead of sour cream. Sometimes I just put it on the top of the fillet because it’s easier and I like the presentation. Zested lemon is really nice because the ritz breading is rich.
Nice video. Thank you for bringing up hand washing. So important but so few videos mention it. Also when you are tenderizing the meat with the hammer you are splattering raw chicken juice all over your work area. Place the chicken into a zip lock bag and tenderize it there to keep from contaminating your work area. I am a bit disappointed that you didn’t bring up checking the internal temp of the chicken. This is really important to make sure it’s done and also safe to eat. White meat needs to be at 150f for three minutes to be safe. 175 for dark meat. You can get it up to 165f and let the residue heat carry it up to the safe temp but you should always make sure the internal temp is correct. Not just that it looks good outside. Chicken will be great with the Ritz.
Eric is becoming one of my favorite New York Times chefs! He seems to be having so much fun in the kitchen and I love his recipes :)
He presents it so that people will make it. I love that he is not shy about using his hands and acknowledges that you just have to wash your hands. That's how it probably happens in many homes.
Thank you Eric for the tips on breading the chicken. I often use mayonnaise but you've sold me on trying sour cream. I will probably swap out the Ritz crackers for a panko/Italian seasoned bread crumb mix but your methodology is spot on. Please come back more often.
Can’t wait to make this! Eric made it look simple and easy!
This looks amazing, saving this recipe for sure. I love the breading of this chicken, very different from the usual but still easy to get done on a weeknight. Thank you for such a lovely recipe, this is totally my kind of food.
Ok, I have never seen Eric before and now I am a huge fan. Love his easy and knowledgeable food philosophies and recipes!!
Eric's video always instantly relax and calm me. He could be teaching a spin class and I would still be zen.💕💕💕
I made this today and it was absolutely amazing. The chicken was tender und the crust had lots of taste. Added cucumber to the salad. Thanks for the great recipe, Eric!
I made this and the chicken comes out fantastic! Eric incorporates so many everyday ingredients that really work . He also gives you the "why" something is the way it is. I for one am sick of seeing recipes extolling the virtues of chicken thighs. Its a vast food writer and foodie conspiracy against the maligned chicken breasts! ;) Just my opinion before everyone comes at me.
Please what is the oven temperature and for how long do you bake??Ty
@@julhe8743 There is a link to the recipe and temp instructions below the video.
Eric always has great tips on making everything taste better. Thanks! Yum!
Thank you for the hot pan trick! I made this once before and although it was delicious it stuck horribly to my wire rack. Will be giving it another go next week!
love it. my weird brain is very happy that you used "Get a kick out of you" old timey music
protect eric kim at all costs
I ❤️ you & a salad spinner!!! Who doesn’t love a salad spinner?
Great recipe and looking forward to trying it very soon! I really only like white meat chicken and most recipes seem to be for dark meat, so I really appreciate this. Adding cheese to the cracker coating is genius! Sour cream as both marinade and wet coating is also brilliant. Thanks!
Hello 👋 how are you doing??
I would be happy with just that salad!
thank you eric!!! loving seeing your videos and can’t wait to try some of your recipes.
This recipe is insane!!! So easy! So delicious 😋 thank you Eric!
This recipe is such a stunner- thanks Eric! I can't wait to try it and the only tweak I'd make is to serve w kimchi and pickled radish!
LOVE KIMCHI
I might put a French spin on the salad and use white wine vinegar and mustard (shallot?) in the vinaigrette and squeeze of lemon over all at service - -but first, I will try the recipe the way Eric has made it here. Delightful video and supper that reminds me of my childhood. Thank you!
Love your cooking style!!!
Just made this today. The sour cream was a great tip; it really did tenderize the chicken and added nice flavor. I will be making this again 👍👍thank you
Made this yesterday and it was easy and delicious. I used thighs and cooked them for longer.
I instantly added these ingredients to my shopping list. Can't wait to make this! And it seems like I need to buy a salad spinner ASAP
adorable and informative
OMG! I made this tonight, and it was a revelation! Thank you so much Eric Kim! Cheers
Looks so good and I so enjoy watching Eric cook!
Hello 👋 how are you doing??
YUMMM!! The salad looks as tasty as the chicken!
Hello 👋 how are you doing??
Just loved the recipe and it came out so delicious!😍 Very useful cooking tips and Eric makes it look so easy, he is always a l'aise in the kitchen💁🏻♂️
I love the "MMMM" "MMMMM" -- can't wait to make this!
I am trying this ASAP ! Thank you Eric !
This was so good, and easy, thank you!
Hey now NYT!! Love this Chef, and recipe!! 😋🍽💚
Omg! Love him! And can’t wait to make this!
Eric is just the best
Bravo! I will be making this tomorrow.
I learned some much from watching you in the video. In addition to the reipie. Thanks man!
This is in the oven now! Thanks, Eric!
Totally making this.
Yum! Making tomorrow night.
Hello 👋 how are you doing??
100% making this.
if it was socially acceptable I'd make Eric's "mmm" noise my text tone
Yum ❤
Please what is the oven temperature and for how long do you bake?
Delicious looking meal. I will be making this tomorrow night. Thanks for a delicious video. (Who was standing on his right? He kept looking over there and I was hoping that the camera would follow. )
Thanks for sharing 👍stay connected 💕💕
I do cod with a cracker crust. I’ll have to try this one!
Hello 👋 how are you doing??
4:46 fekkin warp maynnnn love/hate those things
I think I missed the oven temperature.....help!
Do you think it would work with fish?
I have done this with fish. No egg, mayo instead of sour cream. Sometimes I just put it on the top of the fillet because it’s easier and I like the presentation. Zested lemon is really nice because the ritz breading is rich.
Eric such a charming host.
Nice video. Thank you for bringing up hand washing. So important but so few videos mention it. Also when you are tenderizing the meat with the hammer you are splattering raw chicken juice all over your work area. Place the chicken into a zip lock bag and tenderize it there to keep from contaminating your work area. I am a bit disappointed that you didn’t bring up checking the internal temp of the chicken. This is really important to make sure it’s done and also safe to eat. White meat needs to be at 150f for three minutes to be safe. 175 for dark meat. You can get it up to 165f and let the residue heat carry it up to the safe temp but you should always make sure the internal temp is correct. Not just that it looks good outside. Chicken will be great with the Ritz.
Where’s the recipe for the salad?
Hello 👋 how are you doing??
🌬📢 G😏 Eric
Who tucks in their sweatshirts?
Haha!
Eric Kim.
@@kubuligal2431 evidently 😂
tucked in sweatshirt with no belt......my brother what are you doing
Yikes! I can’t stand to watch Eric’s distracted delivery. Another post, about to be hidden… forever!
Good. One less negative comment we have to read