@@tlr8879 It's cause you can hear the sound of the crispyness when he drags the fork across the food. You can't fake that sound, therefore 'fork don't lie"
Hey chef Jon. to answer your question in the vide at 4:35. To get that coating you have to do a couple things. You have to thicken your wet dredge with a tablespoon or two of your seasoned flour to make it more of a batter, and then when doing the dry step in the seasoned flour, you need to press the flour down into the chicken breast. Use 25-50lbs of pressure, really press smash that thing. These two things combined gave me that holy grail chicken coating that I've been chasing for years and finally figured out.
To add a little more to my previous comment... here is a picture of a chicken thigh that I de-boned coated and deep fried. I was running a lot of experiments at that time trying to tweak the leaked KFC seasoned flour recipe to my own person favorite recipe. People ask me if I used cornflakes, and the answer is no. The flaky coating is from smashing the flour down into the batter coated chicken. When it fries it creates little flat flakes. i.imgur.com/GRPqpxT.jpg
San Fernando Valley? Antolope Valley? Jurupa Valley? Simi Valley? I give up I'm from California and we don't have a hidden valley in the state of California.
The “flakes” that Popeyes batter has is a result of a high volume kitchen not really fretting about keeping wet and dry ingredients separate. Over the course of the day, the buttermilk mixture gets dripped into the seasoned flour, forming adhesive little “beads” that puff into a cornflake-like texture in the fryer. You can recreate this at home by just drizzling a little wet into your dry and mixing before the last dry coating.
@@littleblizzard7591 Like recipes that intentionally mix a little buttermilk/wet/marinade into the dry to get extra crispy fried chicken. Some recipes even skip the wet and just use the dry with clumps of wet. It works!
“The DIY never runs out and is always available on Sundays”.....absolutely! Thank you! Chef John, you know what the people want and it’s fantastic! Also, “Certain valley that’s kinda hidden”.....one of best foodie lines ever! Thank you for the laughs and the recipe.
Used to work at a Popeyes when I was a teenager (first job) - can confirm that Popeyes does not use cornflakes in their breading. It's a seasoned all purpose flour (I don't recall the season mix used)
@@keithpatrick156 I haven't worked at Popeyes since I was 16 (a good 23 years ago) so it may have been self rising and I am misremembering - I always have issues in replicating the breading and never thought to try self rising.
@@drkstl I asked my brother this about Hooter's (he worked the kitchen at one years ago) as well. He says it was just chicken dipped in flour (not even an egg wash), but if I use regular flour like that, I cannot get that same type of breading, regardless of oil temperature. But I fry shrimp with self-rising, and it comes out more like a restaurant.
@@keithpatrick156 there's powdered egg in the flour mixture: ENRICHED BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCEDIRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPACK [ENRICHEDBLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE,MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SUGAR, FD&C YELLOW #5 (MAY ALSOCONTAIN YELLOW #6, RED #40, RED #3, GRAPE COLOR EXTRACT, BLUE #1, BLUE #2, BEETCOLOR EXTRACT, ANNATTO EXTRACT AND/OR TURMERIC EXTRACT), SPICES, DRIED WHOLEEGGS, NONFAT DRIED MILK, LEAVENING (SODIUM BICARBONATE AND/OR SODIUM ALUMINUMSULFATE), MICROCRYTALLINE CELLULOSE, NATURAL FLAVOR (ALL FLAVOR INGREDIENTSCONTAINED IN THIS FLAVOR ARE APPROVED FOR USE IN A REGULATION OF FOOD AND DRUGADMINISTRATION OR ARE LISTED AS GENERALLY RECOGNIZED AS SAFE ON A RELIABLEPUBLISHED INDUSTRY ASSOCIATION LIST. THIS PRODUCT ALSO CONTAINS CORN SYRUPSOLIDS). CONTAINS: WHEAT, EGG, MILK AND YELLOW #5 & #6, RED #3 AND #40, BLUE #1 ANDBLUE #2.
@@ZanHecht Not only does it contain powdered egg, it also contains powdered nonfat milk AND baking soda. Definitely self-rising, with some other things to boot.
Don't know about corn flakes, but Popeyes cooks in beef tallow. I've hauled tons of it from the South Chicago Packing to a distribution center for Popeyes.
When I made it I thought it'd be spicy. The ranch seasoning was stronger than expected. The hot sauce and cayenne helps even it out. Also, since I don't have a deep fryer and hate using pans to deep fry things, what I do is use a 24 ounce pot with a lid then fill the pot with one inch of oil. It uses less oil and is faster to clean. The lid helps it cook faster. The pot is deep enough to fully submerge the chicken in as well.
I made this today with your sweet potato burger buns and it was AMAZING. I flattened my chicken a bit and cut each piece in half. I also just mixed the marinade with an egg for dredging. My roommate and I were crying from how good it was! Crunchy and full of flavor all the way through.
@@JamesEnsor Back in the 80's when I worked at Subway who advertised "we bake our own bread" my Boss used to buy local sub rolls because we could not always keep up with demand and people would complain.
One trick to get the Popeye's texture on the coating is to pour some of the wet mix into the flour to make coarse "flakes" of flour. This will give it that Corn Flake effect that helps make it crunchier without needing to double or triple dip into the wet/dry.
“This diet has really been paying off! And even better? I haven’t had any cravings in like... a week!” *Popeye’s & Chick-fil-A Hybrid Chicken Sandwich* “Get in the car Kevin.” “Where are we going?” “Popeyes AND Chick fil a” “What? Why?” “Chef John.” “What?” “I SAID GET IN THE CAR DAMNIT!!!”
@@marcjtdc I think your idea (corn flour) is the missing ingredient in all these "corn flakes" recipes. It does not get rock-crisp but also does not wilt over time. And the flavor it develops is richer than regular flour.
Just in case anyone didn’t know MSG isn’t scary at all it stands for mono sodium glutamate back in the mid 90s people started claiming to have a reaction to msg but we know now days that it’s less than 1% of the population and a lot of the controversy was actually grounded in racism of Asian Americans. It’s kind of like the current anti gluten phase. Msg is just a different kind of salt that comes from seaweed perfectly natural but just like table salt deadly in gigantic quantities. Msg gives food an umami flavor, all flavor pallets combined. Thank you for coming to my Ted talk.
Pro Tip y'all (not sure where I learned this): add a little bit of your wash to your seasoned flour and give it a quick mix. Then bread like normal. This give it more of that craggy texture.
Thats interesting because i work at ardent mills and we make Popeyes chicken dredging flour and the trucks pick it up from us and take it directly to the restaurants.
Chef John, thanks 🙏🏻- this was much appreciated & I’ll report back on results. Tip: odd trick, learned from the ole Pioneer Woman, (yes, she’s actually good for more than millions of dollars of Walmart merch$) using a fork & some of the egg mix, drizzle and scrap through the flour to make little bits of flour chunks and it makes a really nice addition to the chicken coating. And I was super skeptical before trying it but it works beautifully. It’s kinda like if you’ve ever done the ole double dipping, super messy job of hand breading chicken and getting stray bits in your mix incidentally and those pieces turn out the best but forcing the process.
So CFA has a pretty simple process for their sandwich. Start w a 3.5 ounce filet, trimmed. Their process was dip in milkwash and immediately place in batter. No pre-soaking. The milkwash was very plain and thin, but sweet smelling. Almost like a melted icecream. The batter was very soft and fluffy and had a distinct peppery smell to it. Maybe white and black pepper? Coats were not excessive, no double dipping. Extra batter was not shaken off so when placed in oil there usually is a lot of it coming off. For cooking, they use peanut oil and a pressure cooker for all their fried chicken. I forget how long exactly. Hope this helps.
PRO TIP: to get that extra craggy looking crust, dip your fingers in the buttermilk and let it rain down little droplets into the flour bowl. when you put the chicken in, it picks up all those little clumps that you formed. and repeat.
John, you nailed it again! Your recipes are always my go to. My boys ate this up! But I made chicken tenders instead of a chicken sandwich. When eating on a dime, tenders go further. LOVE your videos!
Try this: after the first layer of breading, let it sit for 10 minutes in the fridge, then bread again, and let it set (fridge or counter). You could probably repeat that several times if you want. That's how a local chicken place does it, and their chicken is super crisp with a solid crust, like Popeye's (or better).
Made this sandwich last night, amazing! So crispy and tasty. Made a fully organic version.We did however, use Texas toast for the buns. Delish! Thanks Chef John!
Love this. i made it but i double fry'd my chicken. fry'd it for 4 mins, took it off and cooled on a rack and then fry'd it again. Was super crunchy and still moist. Awesome job maate
Since your comment is 7 months old, you may never see my reply to your comment. I've been watching CJ for quite a long time and always was fascinated with his intonation. I love it. And what a surprise and somewhat of a disappointment when he recently, while under COVID-19 lock-down, he had multiple live streaming and his speech was totally different. He didn't sound like his usual self at all and, in all honesty, sounded boring to me. Just a bit. Don't knock the guy, his speech is part of his wonderful persona.
we need to start a Chef John Bingo card, put things on it like "fork don't lie", "the ol' tappa tappa", "freakishly small wooden spoon" and a couple bad pun wild cards, for example. now who runs the game and what prizes are given out is anybody's guess but the idear bears merit.
My son worked at Popeyes as his first job. The 'heat' comes from the marinade. Non-spicy chicken is marinated with less spice. Then the chicken is dipped in flour, egg, flour then fried. There are NOT any corn flakes in there anywhere.
"and then, by far, the most important ingredient in this entire operation..." If you didn't think he was gonna add cayenne at this point, you haven't been following this channel long enough
I feel like I’m riding a on roller coaster with the tone and pacing of chef Johns voice. Up and down and up and down. It’s trilling and I’m excited to see if this sandwich gives me the same experience.
My family is all in bed and I'm watching this and laughing loudly. I guess I should stop expecting this to be just a cooking video. You're too funny, Chef John.
![Kodak Black - Catch Fire [Official Music Video]](http://i.ytimg.com/vi/A4ch-olIuZo/mqdefault.jpg)
On the rare chance you still don't have a "Fork Don't Lie" T-shirt, here's the link... teespring.com/new-fork-don-t-lie?pid=46&cid=6578
I'm the "minced meat pie" of my new, "Fork Don't Lie...Oh Happy Days... : )
poppykok5 Why am I the only person that doesn’t get “Fork Don’t Lie” slogan 😬😬 Can someone please help?
@@tlr8879 It's cause you can hear the sound of the crispyness when he drags the fork across the food. You can't fake that sound, therefore 'fork don't lie"
Hey chef Jon. to answer your question in the vide at 4:35. To get that coating you have to do a couple things. You have to thicken your wet dredge with a tablespoon or two of your seasoned flour to make it more of a batter, and then when doing the dry step in the seasoned flour, you need to press the flour down into the chicken breast. Use 25-50lbs of pressure, really press smash that thing. These two things combined gave me that holy grail chicken coating that I've been chasing for years and finally figured out.
To add a little more to my previous comment... here is a picture of a chicken thigh that I de-boned coated and deep fried. I was running a lot of experiments at that time trying to tweak the leaked KFC seasoned flour recipe to my own person favorite recipe. People ask me if I used cornflakes, and the answer is no. The flaky coating is from smashing the flour down into the batter coated chicken. When it fries it creates little flat flakes. i.imgur.com/GRPqpxT.jpg
Chef John uploads a new video and I give the play button the ol' tappa tappa.
@@heavymetalmachine2602 Of course
KoRnBaKo LMFAOOOOOOOOO
@@juicyjaynie 😜😜
Ahahaha i needed this laugh
@@MsGlitterBombz Glad I could help. 🤗
Listening to you narrate is like riding an audio rollercoaster.
It was really tough to listen to.
💀
With a small, sharp rises, exactly every 3-4 seconds.
this nigga talk like teejayx6
I like to think he is on a kiddy roller coaster while recording the audio track
Chef John, your recipes are 100% in alignment with my palate and food preference 100% of the time.
I made the sandwich, chef John, and I must say that it does taste exactly like chic Fila, that being said, it's a world class sandwich.
I love your profile picture, fam! You look like a great, uplifting person
Thank you.
@@Zaitekno he does. those pearly whites tho
Put pickle juice in the marinade and make your Chik Fil A dreams come true. Also, powdered sugar in the breading.
@@nicholasbyram296 any idea what was in the dry ranch powder
“A certain valley that’s Fairly well hidden” 😂😂😂
john basedow cracking up!!!
Show me that pussy cat.
San Fernando Valley? Antolope Valley?
Jurupa Valley? Simi Valley? I give up I'm from California and we don't have a hidden valley in the state of California.
@@dgdigital2659 its a brand.. hidden valley is a brand.
@@KG-du5rr Yes I know thanks, I was joking 😂
The “flakes” that Popeyes batter has is a result of a high volume kitchen not really fretting about keeping wet and dry ingredients separate. Over the course of the day, the buttermilk mixture gets dripped into the seasoned flour, forming adhesive little “beads” that puff into a cornflake-like texture in the fryer.
You can recreate this at home by just drizzling a little wet into your dry and mixing before the last dry coating.
Tristan Andersen ah! Kinda like tempura but not intentional!
@@littleblizzard7591 Like recipes that intentionally mix a little buttermilk/wet/marinade into the dry to get extra crispy fried chicken. Some recipes even skip the wet and just use the dry with clumps of wet. It works!
I have been watching this man for over a decade. He has taught me well 🙏
I like the mushroom icon, I get addicted to watching this guys food videos, gonna make something soon, so much to choose from.
You are, after all, the James Taylor of how to make spicy chicken named after a sailor
Howie Friedman Brilliant.
10/10
Outstanding!
😀👍🏆🥇
I’ve seen Fire and I’ve seen rain
“The DIY never runs out and is always available on Sundays”.....absolutely! Thank you! Chef John, you know what the people want and it’s fantastic! Also, “Certain valley that’s kinda hidden”.....one of best foodie lines ever! Thank you for the laughs and the recipe.
The way this man speaks, something about it, I can't put my finger on it. It just keeps me going!
That oil level is clearly above the MAX line. Chef John likes to live dangerously....
This comment messed me up for a couple seconds. I was watching a vehicle maintenance video right before this!
@Kam Mike calm the fuck down, it's a joke
Kam Mike lay off the caffeine bro
Live big or go home homies!
Because chicken is in. When it is removed, the oil level will lower.
Used to work at a Popeyes when I was a teenager (first job) - can confirm that Popeyes does not use cornflakes in their breading. It's a seasoned all purpose flour (I don't recall the season mix used)
They don't use self-rising flour? I can't figure out how they otherwise get the breading *that* light and crispy.
@@keithpatrick156 I haven't worked at Popeyes since I was 16 (a good 23 years ago) so it may have been self rising and I am misremembering - I always have issues in replicating the breading and never thought to try self rising.
@@drkstl I asked my brother this about Hooter's (he worked the kitchen at one years ago) as well. He says it was just chicken dipped in flour (not even an egg wash), but if I use regular flour like that, I cannot get that same type of breading, regardless of oil temperature. But I fry shrimp with self-rising, and it comes out more like a restaurant.
@@keithpatrick156 there's powdered egg in the flour mixture:
ENRICHED BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCEDIRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPACK [ENRICHEDBLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE,MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SUGAR, FD&C YELLOW #5 (MAY ALSOCONTAIN YELLOW #6, RED #40, RED #3, GRAPE COLOR EXTRACT, BLUE #1, BLUE #2, BEETCOLOR EXTRACT, ANNATTO EXTRACT AND/OR TURMERIC EXTRACT), SPICES, DRIED WHOLEEGGS, NONFAT DRIED MILK, LEAVENING (SODIUM BICARBONATE AND/OR SODIUM ALUMINUMSULFATE), MICROCRYTALLINE CELLULOSE, NATURAL FLAVOR (ALL FLAVOR INGREDIENTSCONTAINED IN THIS FLAVOR ARE APPROVED FOR USE IN A REGULATION OF FOOD AND DRUGADMINISTRATION OR ARE LISTED AS GENERALLY RECOGNIZED AS SAFE ON A RELIABLEPUBLISHED INDUSTRY ASSOCIATION LIST. THIS PRODUCT ALSO CONTAINS CORN SYRUPSOLIDS). CONTAINS: WHEAT, EGG, MILK AND YELLOW #5 & #6, RED #3 AND #40, BLUE #1 ANDBLUE #2.
@@ZanHecht Not only does it contain powdered egg, it also contains powdered nonfat milk AND baking soda. Definitely self-rising, with some other things to boot.
I would go with 3 dredges, since I am after all the Otis Redding of my chicken breast breading.
SO good!
Oooo dangerous 😂
don't forget to SHAKE!
@@USBlues that's what he said
I'm sure it makes for a better crust, but I would bet a month's wages that neither chain triple dredges.
I just started watching Chef John a few months ago. I think his voice and cadence are a lot more addicting than MSG could ever be!! I LOVE IT!!!
I agree. I've been watching him about a month with great success .
This guy's the Bob Ross of cooking.
No, he really isn't. Bob Ross never made me want to punch his throat with a pair of spiked brass knuckles
@@PhatChin holy shit you're so badass
@@PhatChin fuck off b*tch
@@PhatChin You want to hurt someone over their way of speech? You're pathetic.
Babish is the Bob Ross of cooking
That aggressive crunching made the carrots in my fridge nervous.
LOL!!!!
😂😂 👏👏
😂😂
bccanoe 🤣🤣 this comment should be the pinned and highlighted comment. You win 🏆 🤣🤣
😂😂😂
Love it when the chicken hangs out past the bun. It's like getting a free bite before you dig into the sandwich.
Don't know about corn flakes, but Popeyes cooks in beef tallow. I've hauled tons of it from the South Chicago Packing to a distribution center for Popeyes.
That’s probably key to the flavor.
What is beef tallow?
@@blazilfrazil2 Cow lard
@@blazilfrazil2 yes, what Glenn said.
@@blazilfrazil2 beef fat
When I made it I thought it'd be spicy. The ranch seasoning was stronger than expected. The hot sauce and cayenne helps even it out.
Also, since I don't have a deep fryer and hate using pans to deep fry things, what I do is use a 24 ounce pot with a lid then fill the pot with one inch of oil. It uses less oil and is faster to clean. The lid helps it cook faster. The pot is deep enough to fully submerge the chicken in as well.
who else was drooling during the eating shots at the end?
You are, after all, the John Mitzewich, of your fried chicken sandwich.
Had a dream i dated a girl who said Chef John was her uncle and I was so impressed.
NickelPincher dream you was right to be impressed
😌😂
Be your own Chef John
after all you put the cream swirl in your dream girl.
Definitely gonna try this pop-fil-A sammich.
Chic-Eye sammich!!!
@@hansgrueber8169 lol that's so disturbing. I love it 🤣
Chic Eyes
Please. It's obviously a Chik Fil Eye sammich.
They are still jerks
Fantastic demonstration. This is dinner sorted. Thank you.
I made this today with your sweet potato burger buns and it was AMAZING. I flattened my chicken a bit and cut each piece in half. I also just mixed the marinade with an egg for dredging. My roommate and I were crying from how good it was! Crunchy and full of flavor all the way through.
“Buy the buns with the most ingredients” 😄
Because those are the ones you want
I'm used to Chef John's antics but I lost it with that comment.
Back in the 90's, when I worked at CFA, we used straight up Sunbeam hamburger buns. Though, it may have changed since then.
@@JamesEnsor Back in the 80's when I worked at Subway who advertised "we bake our own bread" my Boss used to buy local sub rolls because we could not always keep up with demand and people would complain.
That made me laugh too. =D
Re: Olive Oyl. Yes, yes, I AM old. You are correct, sir!
Kimberly Robinson : yuk yuk yuk....dat looks yummy
"I am that I am!" (Clearly old)
Im not! Just watched it too :P
I yam what I yam all that’s all that I yam. 😉
Some of us even remember Oliver's father Cole Oyl and her brother Castor Oyl. Not to mention Wimpy's full name.
I have never clicked something so fast in my life.
MIgardener - Lol, shouldn’t you be busy teaching us how to grow veggies? Or, are you trying to learn how to grow a sandwich? 😂
Love your vids, Luke! 🌱
@Stephen Schneider Lighten up... It's a joke in reference to how good the Popeye's sandwich is.
@Stephen Schneider Grow up boy
One trick to get the Popeye's texture on the coating is to pour some of the wet mix into the flour to make coarse "flakes" of flour.
This will give it that Corn Flake effect that helps make it crunchier without needing to double or triple dip into the wet/dry.
This was delicious, i had some "technical difficulties", but my brother said it was better than Chik fil A. Thank you for this recipe!
“This diet has really been paying off! And even better? I haven’t had any cravings in like... a week!”
*Popeye’s & Chick-fil-A Hybrid Chicken Sandwich*
“Get in the car Kevin.”
“Where are we going?”
“Popeyes AND Chick fil a”
“What? Why?”
“Chef John.”
“What?”
“I SAID GET IN THE CAR DAMNIT!!!”
Chef John’s wife telling female viewers “he’s married”.
Us old time watchers already knew he was married for a long time.
Is she actually?
@@sylvia5623 Yup.
Sylvia Eskoy are you ?
As if that will stop anyone.
HA! A dressing from a company that is in a valley which is very well hidden.
Dream theater ftw boiiiii!
That’s was funny , thanks chef John
Lololol😂😂😂
Minds Eye Not MSG!
Minds Eye i really died at that point
"look for the package that has the most ingredients" LOL thats brilliant
Really? It's brilliant?
@@TimothyTimPSP Its informal way of saying its a good joke. Calm down Timothy.
@@CerpinTxt87
Aww yes. The gas light. I am calm. Also, I know what it means. It just wasn't funny Leon.
@@TimothyTimPSP maybe in your opinion. But with his views compared to your views it seems a lot of people agree.
@@Jim-Halp1234
Maybe so but you have zero views so your opinion 🤷?
My Wife used to work for Popeye's when she was younger.
No, there are no cornflakes in Popeye's chicken. :-)
I do like to add corn flour to replace about 20% of the flour in the dry coating. I love it.
Daniel Nunya Bidnezz It's the double dredge that makes that really good crust
*not even Frosted Flakes?..how disappointing....perhaps rice krispies or froot loops would be an option*
@@marcjtdc I think your idea (corn flour) is the missing ingredient in all these "corn flakes" recipes. It does not get rock-crisp but also does not wilt over time. And the flavor it develops is richer than regular flour.
@@scottmantooth8785 Only if your bun is Krispy Kreme.
MSG is an abbreviation for "Makes Stuff Good."
TESTIFY
Just in case anyone didn’t know MSG isn’t scary at all it stands for mono sodium glutamate back in the mid 90s people started claiming to have a reaction to msg but we know now days that it’s less than 1% of the population and a lot of the controversy was actually grounded in racism of Asian Americans. It’s kind of like the current anti gluten phase. Msg is just a different kind of salt that comes from seaweed perfectly natural but just like table salt deadly in gigantic quantities. Msg gives food an umami flavor, all flavor pallets combined. Thank you for coming to my Ted talk.
@Outis If people truly had MSG allergies they would not be able to eat mushrooms, tomatoes and seaweed...people are just dumb.
But MSG does cause some people to have Panic Attacks. It affects the Gaba Receptors in the brain. Makes Someone Goofy. lol
@@qwert5854 thank you for the information. I appreciate it.
The great thing about Chef John is the subtlety to his humor.
"Two big beautiful breasts"
Well...not always.
Me: "Why is he explaining who Olive Oyl is?"
Chef John: "You're old."
Me: "... Guilty as charged."
R86 Music I’m a zoomer and I got the reference
@@glof2553 me too, though I reject the title "zoomer"
Not old - just well educated!
"certain valley which is fairly well hidden" I love Chef John's way of describing food and recipes ! Great video like always, Thank You !
That sandwich is gorgeous.
Absolutely GOLD!!! After all, you are the Charles Dickens of your finger lickin chicken.....
And the guru of the drive thru.
2:35 “Because: MSG” 😂
👏
Hello babe
jesus, that was the most intense crunchy biting audio in foodwishes history
I felt that rattle in my teeth
I love Chef John. He's the man!
Love chef John’s recipes and his style of presenting the channel.
2:38 You take me on a roller coaster of emotions sometimes Chef
Started sing love rollercoaster because he's a double dipper
Pro Tip y'all (not sure where I learned this): add a little bit of your wash to your seasoned flour and give it a quick mix. Then bread like normal. This give it more of that craggy texture.
Think I've seen that in copycat videos before, good call
Thank you! I knew there was a way to get that craggly texture but forgot exactly what it was
You are correct!
I so wish that RUclips had taste-o-vision. this sandwich looks amazing.
I just made this recipe. They came out great! I used my old fry daddy. They came out very crispy and flavorful. Thanks Chef John!
🥰I always love the exit jingle! I wanna make one in my air fryer!
"A certain valley, thats fairly well hidden". LMAO
@Lol Why i'm gonna assume it's a reference to the 'Hidden Valley Ranch dressing' they have over in the US.
Hidden valley ranch dressing. Its a thing here,
Kinda like yeast extract, yall eat it and we have no reason why.....
@@daverunner3397 Ohh Marmite? Yeah, it's weird but it's lush.
I work at a place that makes the breader for Popeyes and i can positively tell you that that there are no corn flakes in there breading
Your fired for telling company secrets😩😫😫😫
What about potato chips?
@@mon6745 no chips either
Thats interesting because i work at ardent mills and we make Popeyes chicken dredging flour and the trucks pick it up from us and take it directly to the restaurants.
And no egg either. Its buttermilk, flour mixture, buttermilk, flour mixture
Chef John, thanks 🙏🏻- this was much appreciated & I’ll report back on results.
Tip: odd trick, learned from the ole Pioneer Woman, (yes, she’s actually good for more than millions of dollars of Walmart merch$) using a fork & some of the egg mix, drizzle and scrap through the flour to make little bits of flour chunks and it makes a really nice addition to the chicken coating.
And I was super skeptical before trying it but it works beautifully.
It’s kinda like if you’ve ever done the ole double dipping, super messy job of hand breading chicken and getting stray bits in your mix incidentally and those pieces turn out the best but forcing the process.
So CFA has a pretty simple process for their sandwich. Start w a 3.5 ounce filet, trimmed. Their process was dip in milkwash and immediately place in batter. No pre-soaking. The milkwash was very plain and thin, but sweet smelling. Almost like a melted icecream. The batter was very soft and fluffy and had a distinct peppery smell to it. Maybe white and black pepper? Coats were not excessive, no double dipping. Extra batter was not shaken off so when placed in oil there usually is a lot of it coming off. For cooking, they use peanut oil and a pressure cooker for all their fried chicken. I forget how long exactly. Hope this helps.
I made this and it's absolute magic.
"Well, I guess I should go do the di--"
*Looks at phone*
"You know what the dishes can wait nine minutes."
KoyasuNoBara are you doing the dishes yet? Vids been over for 5 mins now
@@kristinacree5069 yep, just finished
@@KoyasuNoBara I'm proud of you
😂😂 anything to not do the dishes 😂
Do it in the order you want, we won’t judge. You are, after all. The Tony Shalhoub of how you RUclips! 😝
"I've eaten a lot of that stuff... like a dangerous amount" 😂
Babe 😍
PRO TIP: to get that extra craggy looking crust, dip your fingers in the buttermilk and let it rain down little droplets into the flour bowl. when you put the chicken in, it picks up all those little clumps that you formed. and repeat.
John, you nailed it again! Your recipes are always my go to. My boys ate this up! But I made chicken tenders instead of a chicken sandwich. When eating on a dime, tenders go further. LOVE your videos!
Yep Msg is definitely makes everything addictivly better hence why I have it in my spice cupboard
Yep, me too.
I'll gladly pay you Tuesday for one of these sandwiches today.
Wimpy
Yikes, talk about showing your age! (Yeh, me, too.)
Nice try Wimpy!
Yeah, you old.
@@ryanjohnson7939 no he not
Does this mean Chef John is going to be closed on Sunday?! 😋
I would hope not. I cannot survive without my chef john
"depending on the size of your breasts" LOL Why do I always giggle like an 8-year-old when I hear Chef say this kind of thing?
Try this: after the first layer of breading, let it sit for 10 minutes in the fridge, then bread again, and let it set (fridge or counter). You could probably repeat that several times if you want. That's how a local chicken place does it, and their chicken is super crisp with a solid crust, like Popeye's (or better).
This was my first Chef John video, and definitely glad I found him!
Me too...discovered him 2 weeks ago. Let's just say...I'm one black girl that's down for this swirl...lol
Try pickle juice in the marinade. That’s how Chix-fil-a does it.
Love fried chicken
Made this sandwich last night, amazing! So crispy and tasty. Made a fully organic version.We did however, use Texas toast for the buns. Delish! Thanks Chef John!
Love this. i made it but i double fry'd my chicken. fry'd it for 4 mins, took it off and cooled on a rack and then fry'd it again. Was super crunchy and still moist. Awesome job maate
Outstanding. I just bought my first deep fryer and have been having trouble with getting the temps right. Thanks for giving the temperature.
i feel like everytime he finishes a sentence he’s not done w the sentence
Justin muller he a dangling participle talkin dude
Since your comment is 7 months old, you may never see my reply to your comment.
I've been watching CJ for quite a long time and always was fascinated with his intonation. I love it. And what a surprise and somewhat of a disappointment when he recently, while under COVID-19 lock-down, he had multiple live streaming and his speech was totally different. He didn't sound like his usual self at all and, in all honesty, sounded boring to me. Just a bit. Don't knock the guy, his speech is part of his wonderful persona.
@@1951mytube So its just a persona then
Thats kinda good to hear haha
It`s his trademark and i hope he keeps it, coz i love it.
The constant high pitched lilt in every sentence drives me crazy and is entirely unnecessary. I wish he would speak like a normal person.
we need to start a Chef John Bingo card, put things on it like "fork don't lie", "the ol' tappa tappa", "freakishly small wooden spoon" and a couple bad pun wild cards, for example.
now who runs the game and what prizes are given out is anybody's guess but the idear bears merit.
I love this comment
My son worked at Popeyes as his first job. The 'heat' comes from the marinade. Non-spicy chicken is marinated with less spice. Then the chicken is dipped in flour, egg, flour then fried. There are NOT any corn flakes in there anywhere.
Love watching your videos. Aside from the great recipes, I learn a lot of little things. Thx!
"and then, by far, the most important ingredient in this entire operation..."
If you didn't think he was gonna add cayenne at this point, you haven't been following this channel long enough
I feel like I’m riding a on roller coaster with the tone and pacing of chef Johns voice. Up and down and up and down. It’s trilling and I’m excited to see if this sandwich gives me the same experience.
The Chick-fil-A near us closed. I followed your directions exactly for this recipe-guys in my family treated me like a rock star. Delicious. 👍🇺🇸🇨🇱
Marinate in pickle juice with this recipe is incredible too. Thanks Chef another good one !
Chef John is playing with some sorcery that he can't understand.
"Because MSG!" lol
@Maximum Volume source?
My family is all in bed and I'm watching this and laughing loudly. I guess I should stop expecting this to be just a cooking video. You're too funny, Chef John.
That was the crunchiest bite I've ever heard.
A Chik-Fil-A without the hate - wonderful
Dang! Chef John calling all us old folks out.
"It's spelled O-Y-L. If you knew that you're old."
Woah woah woah there Chef John, you can't just say that!
Let me go get a haircut before this Popeyes chicken sandwich drop again. Shit finna be a function.
Did This Yesterday.
Addicted to it Today.
Worth.
I love the idea of the marinade and the egg wash as two seperate procedures and should stay that way.
Respectfully
chef john. thanks for the few seconds of the mukbang 😂
should’ve made the spicy mayo for the spread. Really makes it better
Is it that hot to sprinkle on some hot sauce?
1:32, this has been a sore point whenever I try making pan fried schnitzel, or just frying thick breast chicken in general. This is real eye popper!
Love your sense of humour!! So funny. So perfect.
Here in catalonia we use breadcrumbs to make it extra crunchy, also we use egg to stick it to it
That 1st bite sounds like a timber wolf snapping into the femur of a whitetail deer.
Love your comment
R/Oddlyspecific
From the "MSG" to the "bunch of pictures"...hilarious! haha
When I make my fried chicken sandwiches, I make them very similarly. But I filet the chicken so the piece isn't so overwhelming.
Indescribably delicious, that sound ! Looks delicious & inviting !
Best cooking channel everrr
the fact that neither Chick-fil-a nor Popeyes had the idea of slapping Honey Mustard on their sandwiches is BLASPHEMOUS