I’m having tenders tonight as it happens. I added pickle brine to my buttermilk marinade to give the meat a slight tanginess + uber juiciness. A good tip I’ve learned is to drizzle a little of the marinade into the dredge so it forms little clumps that will cling to the chicken and add extra crunchy bits to the coating. I’ll give this one a bash next time as, while I’ve plenty of hot sauce on the go, I’m out of honey. Sounds delicious though!
The pickle juice definitely works well. You can add vinegar instead if you don’t have pickles on hand. As for the dredge moisture trick. It’s not needed in this recipe as you’re already adding wet ingredients to it so it will form naturally. These are so good. I highly recommend
@@ChefJackOvens I forgot to mention that I also let my chicken rest in the dredge 10 minutes once coated. I will be having some buffalo dip with mine, too!
I made these today. I was worried they wouldn't turn out but my fears were unfounded. They were great. I have enough for a few meals now. Thank you Chef!
Hmmm..hmmm.. hmmm..the dish says it all... absolutely incredible recipe...with basic ingredients....can't wait to try this out .. Thank you Chef Jack... Have a wonderful evening 💕💕💕💕
Your knife skills are insane Jack! It mesmerises me. 🤪 I love the whispered "twenty cracks" 😆 This looks amazing. As ever, TFS and have a great upcoming weekend! 👍❤
Somehow I was 'recommended' your channel. It has actually ended up being my 'go to' channel for cooking stuff because of the wide range of meals and your great presentation style which improves every week. Well done!
The addition of macadamia nuts to the coleslaw is really interesting. Looking forward to trying that. This channel always gets me wanting to cook these things. I don't get that from most other cooking channels.
Hunting through Jack's recipes for a good side-dish to bring to a Christmas party. These look delicious, but I should probably find a cold dish instead since it has to travel. A shame.. maybe next time, chicken!
It's odd it's like I felt the crunch hahaha.... I tried a korean fried chicken recipe once ... it was delicious everyone loved it... I just remember the nightmare of making it the power kept getting cut... so most of the time cooking in the dark in July ... I felt I was cooked along with the chicken hahahaha
@@ChefJackOvens Considering the awful situation it wasn't good at all the food was delicious, but it was torture while making it... so I'll make sure to make such recipes in winter hahaha
Not a dumb idea, it’s a great question though! I personally wouldn’t due to the eggs and all the flour that’s gone through it. It wouldn’t be a good sauce to use.
Yummo chef yes plz thank U . Now saying that U know if U put everything up side down 👇 then it would of been a baking tray over a wire rack hahaha 🤣 . keep on cracking on that pepper
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Pin this comment if you appreciate your subscribers or if you enjoy beautiful woman.
Haha 😂 don’t do me like that.
@@ChefJackOvens come on jack, don’t let the team down 🥹
There you go 😉
@@ChefJackOvens now that’s a king move 😎
Love my subscribers and everyone’s beautiful 🙏
Another amazing recipe all of Tunisia 🇹🇳 will enjoy. You are more god than man in our country Jack
Hey Jack, thanks for teaching me to cook better and understand food. Love the weekly peeps videos on Monday, keep those coming wontcha! Legend.
Oh lordy Lord! Sitting back, relaxing and enjoying!!
That combination the heat of the chicken with the freshness of that coleslaw and my mouth is watering 😋
This comment made me hungry haha 😂 I wish I had more. Might make some again haha.
I LOVE the perfectionism!!!! Makes me R.E.L.A.X watching you doing your thing. You definitely have 'it'!!!
Thank you so much 😊 Glad you’re enjoying the videos 🙏
I love the whispering of how many cracks of the pepper
You're the best sort of friend who can cook... this is amazing, definitely will do this one... woooow!!!
🙏🙏
I'll definitely try this. Keep up the good work 😊👍🏼
Nice one buddy. Colonel Ovens 🐔 definitely a crowd pleaser.
Haha 😂 cheers mate
Great looking dish. Recipe easy to follow as usual. Well done Chef.
I’m having tenders tonight as it happens. I added pickle brine to my buttermilk marinade to give the meat a slight tanginess + uber juiciness.
A good tip I’ve learned is to drizzle a little of the marinade into the dredge so it forms little clumps that will cling to the chicken and add extra crunchy bits to the coating.
I’ll give this one a bash next time as, while I’ve plenty of hot sauce on the go, I’m out of honey. Sounds delicious though!
The pickle juice definitely works well. You can add vinegar instead if you don’t have pickles on hand. As for the dredge moisture trick. It’s not needed in this recipe as you’re already adding wet ingredients to it so it will form naturally. These are so good. I highly recommend
@@ChefJackOvens I forgot to mention that I also let my chicken rest in the dredge 10 minutes once coated.
I will be having some buffalo dip with mine, too!
@@ChefJackOvens I’ve made a note about the vinegar, thank-you! 👍🏻
I made these today. I was worried they wouldn't turn out but my fears were unfounded. They were great. I have enough for a few meals now. Thank you Chef!
Awesome to hear! Glad you enjoyed them
This looks outrageous
Hmmm..hmmm.. hmmm..the dish says it all... absolutely incredible recipe...with basic ingredients....can't wait to try this out .. Thank you Chef Jack... Have a wonderful evening 💕💕💕💕
Your knife skills are insane Jack! It mesmerises me. 🤪 I love the whispered "twenty cracks" 😆 This looks amazing. As ever, TFS and have a great upcoming weekend! 👍❤
Somehow I was 'recommended' your channel. It has actually ended up being my 'go to' channel for cooking stuff because of the wide range of meals and your great presentation style which improves every week. Well done!
Well I will be trying these!! Love the review at the end also, keep it up!
Thanks so much 🙏
Excellent recipe, Jack. The cole slaw is a perfect accompaniment. 😄
The addition of macadamia nuts to the coleslaw is really interesting. Looking forward to trying that. This channel always gets me wanting to cook these things. I don't get that from most other cooking channels.
Great quality recipe and video man. Awesome 👌🏼
That’s looks scrumptious chef keep up the great work as always!
Thank you 🙏 these are such a special treat. I highly recommend 😉🤤
Loved making these! Do more!
Looks so tempting !!! Can’t wait to try this ! Thanks 🙏
These are so incredibly tasty! Please enjoy them 🙏
Yummo be excellent for the footy. Thanks 👨🍳.
Perfect for the football!
Your making Tunisia 🇹🇳 proud Jack
I made these today for me and the kids. You’re a genius, young man!
Absolutely delicious 👌 thank you. Keep up the good work 👍
Looks delicious. I am curious will we ever get a kitchen tour? 👀
Loving this new video format and the recipes
Hi Jack. Many thanks for sharing this Top looking dish.
Thanks Des! Appreciate it 😊
Amazing looking chicken right there! Love the whole video 🔥
Much appreciated mate! Love your work too 🤙
@@ChefJackOvens Thanks mate!
another bomb recipe chef, love it!
Watching this while I'm hungry...!!! Looks absolutely awesome....and so pleased you pronounced "Yoghurt" correctly...🤗
Haha that’s my accent 😉
@@ChefJackOvens Don't think it's the accent...lol..I was pleased you didn't say "Yoag"...correct pronunciation is "Yog"..
Pedantic aye...lol
Haha 😂
Looks delicious. Definitely going to try it
Awesome to hear! Send me a picture when you make them. I love to see the creations 🙏
@@ChefJackOvens will do but it might not look professional 🤭🤣
Haha as long as it tastes good 👍
Gonna have to make this, looks delicious!!
Oh yeah: this one will get an airing in my kitchen this weekend! Gracias Jack.
Awesome! Please enjoy 😊
Jack you are going to have to stop making such great stuff mate 😂🤣I’ve not enough days in the month to try them all! Awesome as ever. 😋
So many fried recipes! I hate deep frying at home or I'd definitely try this.
I’ve included the baked version in the description of the video
Looking forward to making these this week. How long do you think the chicken will keep in the fridge after baking them in the oven?
Hunting through Jack's recipes for a good side-dish to bring to a Christmas party. These look delicious, but I should probably find a cold dish instead since it has to travel.
A shame.. maybe next time, chicken!
Would love to see Chef Jack sit on a table and eat comfortably one day 😆
Haha I don’t even have a table 😂
@@ChefJackOvens oh dear 😅😂
I’m more overwhelmed by the end product 😆
Haha 😂 these are literally incredible! Hope you make them. 🤤🤤
Sometimes I get excited when I see you’ve got the same saucepans as me. Then I remember I bought them from your description recommendation links 😂😂
Haha 😂 thanks so much for doing that 🙏
Delicious..spicy sweet😋😋👍👍
Perfect combo 🤤
Man!!!!! You killing me damn!😋 Imma do it right now
Legend! Can’t wait to here your thoughts. These are the best. Seriously so good 😊
Hey chef, is it possible to shallow fry in olive oil instead, or would that simply not work? Thanks in advance 😅
Great 👍
If you ever visit America, or relocate to America, come to Florida
Definitely will. I’ve been there 7 times 👌
@@ChefJackOvens 8th is the charm
Might have to get it to 10 for my ocd haha 😂
@@ChefJackOvens Ok - florida - Georgia - FLorida
I laugh everytime you whisper about using "black papper" like its some sort of secret ingredients xD
Haha the exotic ingredient 😉
Hi Jack, can this be cooked on the deep fryer, and what temp and time please? Thank you
Hey James. Yea it can at the exact same time and temp 👌
Can the Buttermilk be replaced with something else? Mayonnaise maybe?
Chef John really loves to wash dishes 🤣
Jack 😉
Brilliant as ever mate but for some reason RUclips keeps unsubscribeing me from your channel
Yeah not sure what’s happening at the moment but thanks for the heads up
It's odd it's like I felt the crunch hahaha.... I tried a korean fried chicken recipe once ... it was delicious everyone loved it... I just remember the nightmare of making it the power kept getting cut... so most of the time cooking in the dark in July ... I felt I was cooked along with the chicken hahahaha
Haha that doesn’t sound good 😂
@@ChefJackOvens Considering the awful situation it wasn't good at all the food was delicious, but it was torture while making it... so I'll make sure to make such recipes in winter hahaha
Yum!!!
Could you cook the marinade to make some kind of sauce as well or do you think that's a dumb idea?
Not a dumb idea, it’s a great question though! I personally wouldn’t due to the eggs and all the flour that’s gone through it. It wouldn’t be a good sauce to use.
Ah yeah. Eggs. That'd be yuck.
I do cook other non egg/oil based marinades where I can though...
I enjoy your content alot (50 cracks worth)
Cheers.
Chicken Tenders 😋😋😋😋😋😋
No flying food this time😂 sidenote: can’t wait to get a stock recipe out of all the scraps
Haha neither of both in this one 😉😂
That 4 way egg crack was *spicy*
The ingredients all alone is going to make this expensive…they do look amazing though 👌🏻🙌🏻
It really isn’t that expensive. Most of the spices you most likely already have (hopefully)
@@ChefJackOvens I do need to invest in a top up of my spices haha..though great videos mate, and loving the new format
@@SJW82 haha cheers mate. It’s much appreciated 🙏
Did I miss the link to the stainless steel juicer?
It should be on my website
Did you enjoy 'digging in' there? 🤣🤣🤣 when you coming over to make this for us? 😳🙂😆
Will this work in an air fryer, instead of oil?
Yes also an oven
Hi Jack, love these. But can I ask how you dispose of the excess oil for deep frying? Or do you reuse it? Cheers 👍
I've always asked that myself. I usually never deep fry thing because I don't know what to do with the excess
You can sieve it back into a bottle and reuse it again. Make sure you sieve it though 👍
Edit. Wait till it cools obviously 😂
Yummo chef yes plz thank U . Now saying that U know if U put everything up side down 👇 then it would of been a baking tray over a wire rack hahaha 🤣 . keep on cracking on that pepper
How would an air fryer go with the chicken?
It will work but I’ve never used an air fryer so can’t tell you exactly
Honey glazed chicken :D
*Shows cute tongue*
😋😋😋😋😋😋😋😋
Rack tray over a baking wire? Got it.
Haha did you see the little pop up of text I realised what I’d said and there was no way I was doing the voice over again haha 😂
@@ChefJackOvens Haha, I did. I enjoyed the way it was done tbf.
Haha 👌👌
You Could Finish off in a Air Fryer with Oil being Sprayed on the Coated Chicken!
I don’t use air fryers
😋😋😋😋😋
Looks amazing but it looks like each piece has an insane amount of calories
Message your tender loins 🤣
Yummy...too good. On my list! Getting so fat. 😡
I was shocked he cracked 4 eggs at the same time, then realized two were already cracked and in the container haha.
Haha 😂 I’m going to try it