POPEYES Hands down. I just found your channel and am borrowing as many recipes as I can print from you. Love your straight forward presentation and how you prepare your food. Cheers from Houston, TX!
"Rome wasn't built in a day" Think about that when learning anything new...You probably will fail a fair bit until you achieve the result you're looking for but it certainly doesn't come that easy lol.
You'd be SHOCKED at how good of stuff you can make at home. I'm always amazed at how things come out even on the first try and then it gets easier and easier and you can find ways to edit things to make them more to your liking. It took me 38ish years before I ever started cooking. You can do it!
Confidence is key even when you’re learning the trade and it’s a brand new concept to you, if you don’t trust in yourself you’ll find it much harder to absorb and retain the info, sure the seasoning maybe a touch off, but all in all, you got this. And then overtime it becomes your own
I have been following you for ages.I have always loved food ever since I was young.I have watched countless videos and read many many books from Barefoot Contessa to Jamie and back again.I love cooking and creating myself.I watched a short on your banana pudding but could not comment on it the way I wished.So I came on here to express my truly truly greatfulness on your incredible cooking.I have never seen such brilliant brilliant culinary skills in all of my life!!Using EVERYTHING is complete GENIOUS and that is EXACTLY what you are!!My love,luck and best wishes to you FOREVER xxxSimply outstanding.......
The broth in the marinade is such a clever touch. You're making chicken, why would you not want it to taste more like chicken? And fully agree with flats, they're the best part of the wing by a country mile. Love these videos, you guys are so incredibly clever about your cooking. Artistry paired with knowledge, you love to see it.
WONDERFUL video, at first I was skeptical because of the thumbnail's comparison to KFC (the absolute worst lol) - The chicken wing is an absolute work of art, personally I love them brined then grilled and Buffalo sauced brushed multiple times but your process is fantastical here! I don't typically do breaded wings but if you can't find tapioca starch, a good sub is potato starch (Korean fried chicken style). Also, thank you for calling out that "real" Buffalo sauce is made with Frank's and letting us know why you use Sriracha. Loved that and they looked amazing, Chef!
To me the key to a great Buffalo Wing sauce is ground celery seed. I like a lot, 1 tsp per 6 oz of butter. More typical is 1/8 to 1/2 tsp. Of course original Buffalo Wings aren't breaded. 20 minutes in white vinegar, pat dry, deep fry naked. Toss in sauce. Serve with blue cheese dip. But there's many varieties.
The past couple months I’ve been getting into my wings, been grilling them outside. I found the baking powder has added so much to it. I’m going to have to incorporate these new techniques. Thanks guys, awesome stuff as usual.
Wow, thanks for sharing this method! I’ll definitely try it And yes on the flats 👌🏻 Can’t wait to visit London again and finally try one of your restaurants, cheers
its says in the marinade description that 12.5g - Szechuan 100g - Chicken stock powder 25g Salt 25g MSG 5g Black Pepper 5g Cumin Seeds 5g Paprika 5g Onion Powder 5g Garlic Powder 1g Dried Oregano 40g dashi 40g chicken salt 60g sriracha 60g water 100g dry dredge But in the video he only adds 3 ingredients? which is correct ?
It's definitely a good measure. Also achievable easily if you just wrap them nicely and tightly with a nice double layer of tin foil if you don't have a steamer and pop just a thin layer (1-2mm) of chicken stock on the bottom and if youre in a home oven just add another 10°c to account for the lack of air flow. The aim of the game is to soften the meat up without drying it out. So, any measures that do that will help. Hope this helps 😊
At what stage of the process can I leave the frozen wings so I can fry them right away? Can I flour them and freeze them so I only have to fry them, or should the flour be fresh, should I freeze the chicken after the first baking?
I had a pack of wings in my fridge so I just knocked this up, well the marinade for now. They're sat in the fridge again marinating away. Can't wait! Thanks for the video ☺
As the process is quite tedious, would it work making a bigger batch ahead of time and do all the steps until right after the coating & cooling and then freeze them? Or would it be better instead to do the whole process and then freeze?
Can you check the recipe in the description? There's no mention of Star Anise in the dry dredge and 12.5g of Sichuan pepper, is that right ? Seems like a lot
@judichristopher4604 well you sprinkle with corn starch and knock as much off as you can it drys the chicken out and the fat from the skin fry the corn starch and makes it crispy.
So there were some comments about whether he was using contaminated marinade, actually he pulled the buffalo sauce from a metal pan. It didn’t come from the marinade in the plastic container that he marinated his chicken in , also when he put the sauce that dripped off the chicken wings into his marinade, that was after he had cooked the chicken in a steamer oven, the marinade had fully cooked as well, it had cooked in the drip pan, which was underneath the chicken and so was perfectly safe. Even had he used the marinade to make the buffalo sauce, It did come to a boil as you can see in the video and it only takes one second at 204°F to pasteurize and far less than one second at boiling temperature so that would have been safe. Some people seemed upset at 95 g of salt, but the chicken wing flats would’ve come to about 900 g in total weight and so that salt would’ve been about one percent which is an appropriate salt percentage to Brine chicken in. Some people were bothered by him, adding the sauce onto the chicken, which seems to be different to the instinct to put the chicken into the sauce, but by doing so he kept the chicken contamination in only one bowl instead of contaminating two bowls, making cleanup, easier. Some people were bothered by the amount of dishes generated, but it only takes a couple of seconds to wash a bowl and maybe a few seconds more to wash a pan. Sometimes trying to keep dishes to a minimum actually adds a bunch of time to creating dishes.
This is exactly why I will pay good money to go out and eat at restaurants. There is just so much thought and work gone into it.. Something a casual home cook just doesn't have the time to do.
Hey, great vid! I'm from Poland. My first really great crispy chicken was The Popeyes Chicken Sandwich made at home from Joshua's 'But Better' series. Hundred times better than local KFC!
Trying to work out if the steaming process is drawing out excess water from the chicken. Normally I just dry brine and set aside in the fridge for a few hours
It's a restaurant thing, it's just for speed of service and ensures the bone is properly cooked. Probing a chicken wing can be misleading, after 5 minutes in hot oil it'll say something like 90c, when in reality the bone is still cold internally, which means raw chicken juices will get into your cooked meat. Though this is normally more of an issue on the larger part of the wing, not the flat which he is using here. It also makes the meat super tender too which is always a huge plus. During service they can bang these out in 5 minutes where as if they started raw or brined they'd have customers waiting up to 30 minutes for a starter so it just a all round benefit to steam first.
Great Video! Is it possible to confirm the amount of salt for the dry dredge? You mention 95 grams, but the video doesn't show any salt being put into the bowl. Thanks in advance.
I tried making this and it took me over 2 hours total, the sauce isn't as smooth as I'd like, but the flavor is good. I can't make a bechamel sauce to save my life. It took me 3 tries before I finally had something that would work well enough to make something that would melt the cheese and not just coagulate. I will master this sometime before I die.
I really enjoy your videos and have done quite a few of your recipes at home myself from RUclips (the BLT is a favourite for example). You mentioned chick n sours and I love them too as we have had many food boxes from them (we've not been to London for years so the opportunity to try from home was perfect). Any chance you could offer some food boxes for home delivery to experience your food without needing to go to London? (I live in Cornwall for perspective)
I love that you're combining fried chicken with chicken wings -which can be two very different styles of cooking chicken in the States. For instance, I prefer my wings grilled or smoked versus fried. I reserve frying for the larger cuts - drumstick, thigh, and breast or tenderloins. As a southerner and fried chicken enthusiast and loyalist, I'd say your technique is pretty spot on regarding the preparation and dredge for creating a nice crispy, crust. You do not have to do the Buffalo-style elements in the initial coating if you're not wanting a buffalo style to fried chicken and can get by with salt, pepper, garlic, onion powder, cayenne, baking powder or flour, cornmeal (or the tapioca powder which I've never used). The egg white wash is critical in helping add a bit more crispness as including the yolk definitely softens the finished product. As far as which chain's fried chicken is superior, that is a big debate and possibly a very contentious one: 1. Bojangles 2. Chick-Fil-A (brined in pickle juice prior to cooking) 3. Church's 4. Popeye's 5. Mrs. Winners 6. KFC - and I will fight somebody over this list so bring it.
Never had Bojangles, not sure I can let Chick-Fil-A be on this list because they’re not a “fried chicken spot.” I don’t think Church’s is better than Popeyes though, and I don’t know if you’ve ever had Metro Diner, but it should be on your list. 🤺
Here in New Mexico USA... Chile Capital of the World... We have Cayenne Chile.... it is pronounced... Ki-Ann not Ka-Ann. Our Hatch Green Chile is to die for. Thank you for another great video.
You know what hotwings are genuinely underrated? The generic ones you can get from Kebab houses and Chippies. Seriosuly. I would love to know which company is providing these takeaways with those wings. I'd buy them in bulk.
Why does sriracha feature so in so many of Fallow's recipes? Is it just a less work-intensive way of combining garlic and chilli in your dishes or is it something else?
Looks incredible. I like to make fried chicken but it’s always a little too much work, I should find a simpler recipe than the one I use. But honestly, frying in general is often a pain in the ass
Regarding chicken, I grew up with honey grilled or soysauce wings and korean fried chicken, I’ve always preferred those over american styled chicken… but popeye’s tenders have really grown on me over the years.
So, I made this tonight, I started it yesterday (no tapioca starch though as I didn't have any). I couldn't steam it so I did it in my air fryer for 20 minutes on 145C, a compromise and then fried it as per the video. It made nice chicken but it was far too salty, 25g of salt is way too much for me. I would make it similar to this again but I'd reduce the salt to 10g at most.
Obviously, a plethora of local places will do it better but for fast food fried chicken... Bojangles for whole chicken, with Church's a close second. For sandwiches, Chick-fil-A by far, with Popeyes coming in second. If you want a chicken biscuit though... get the biscuit from Bojangles (which also has good chicken filets, to be clear, and would be 3rd on the list) and combine that with the Chick-fil-A filet 😁 Honey with the whole fried chicken, ranch with the sandwiches... skip the blue cheese dressing.
"Popeye's or KFC?" KFC all the way for me. The breading is far tastier, and you can have your choice of crunchyness. For me, Original is always a favorite choice. 😊
Chef Cam is THE BEST marketing strategy for a kitchen I've seen in a long time.
Mr. Ramsey would be proud.
He wouldn't , neither would Gordon RAMSAY . It amazes me people spell the most famous chef in the world's name incorrectly.
@@CraigWeir-q5vnobody cares, he’s just a cook, tv persona not a god. Being most famous mean nothing
@ ''Being most famous mean nothing '' ....... WTF are you rambling on about , Speak in coherent English.
@ chef famous of swearing on television, yeah he’s such a good cook 😂
@@CraigWeir-q5v Calm down mate, everyone understood what he meant.
The amount of dishes and utensils this man used to make 10 wings is absolutely insane.
He probably makes more then 10 usually 🤣
He doesn't have to wash them...
@@JudiChristopher That's what I was going to comment as well 🤣🤣🤣
@@JudiChristopher more the industrial dishwasher that makes it easy
@@JudiChristopher Dishpigs. Dishpigs are a thing.
Fallow cookbok when?
👆🙌🙌🙌👍
Do it!
Plx I need this.
Fallow, Fowl and Roe cookbooks please
Please call it the cock book !!!
POPEYES Hands down. I just found your channel and am borrowing as many recipes as I can print from you. Love your straight forward presentation and how you prepare your food. Cheers from Houston, TX!
I just watched a video of Jason Farmer, who claims to have replicated Popeyes quite well.
Best cooking content on the web currently, unreal recipe.
😅can you imagine e the quality of life these chicke s lived?
Honestly this channel is heaven sent, along with Big Has channel.
Amazing tips and tricks.
Thanks for the rec on big has. Just watched the channel, amazing
@@chilldude30 No problem :)
This man could stand beside me while he instructs me how to do this and it would still be maybe 1/10th of the result that he achieves.
Don’t underestimate yourself. I bet he is a good teacher and I am sure you’d nail it.
"Rome wasn't built in a day"
Think about that when learning anything new...You probably will fail a fair bit until you achieve the result you're looking for but it certainly doesn't come that easy lol.
You'd be SHOCKED at how good of stuff you can make at home. I'm always amazed at how things come out even on the first try and then it gets easier and easier and you can find ways to edit things to make them more to your liking. It took me 38ish years before I ever started cooking. You can do it!
Confidence is key even when you’re learning the trade and it’s a brand new concept to you, if you don’t trust in yourself you’ll find it much harder to absorb and retain the info, sure the seasoning maybe a touch off, but all in all, you got this. And then overtime it becomes your own
The Szechuan honey and chicken salt wings at FOWL are 🔥Can't wait to come back and get them again!
What a god damn GORGEOUS looking box of tomatoes.
I had to pause for a few seconds
1000% this. Came to the comments for this alone. Lol
I wish it was easy to find tomatoes that nice
this was just beautiful!
I think your passion for cooking shows through brilliantly, it's amazing
I have been following you for ages.I have always loved food ever since I was young.I have watched countless videos and read many many books from Barefoot Contessa to Jamie and back again.I love cooking and creating myself.I watched a short on your banana pudding but could not comment on it the way I wished.So I came on here to express my truly truly greatfulness on your incredible cooking.I have never seen such brilliant brilliant culinary skills in all of my life!!Using EVERYTHING is complete GENIOUS and that is EXACTLY what you are!!My love,luck and best wishes to you FOREVER xxxSimply outstanding.......
MSG! Yes, I can believe these are utterly delicious.
fiuyoh!!!
The broth in the marinade is such a clever touch. You're making chicken, why would you not want it to taste more like chicken? And fully agree with flats, they're the best part of the wing by a country mile. Love these videos, you guys are so incredibly clever about your cooking. Artistry paired with knowledge, you love to see it.
WONDERFUL video, at first I was skeptical because of the thumbnail's comparison to KFC (the absolute worst lol) - The chicken wing is an absolute work of art, personally I love them brined then grilled and Buffalo sauced brushed multiple times but your process is fantastical here! I don't typically do breaded wings but if you can't find tapioca starch, a good sub is potato starch (Korean fried chicken style). Also, thank you for calling out that "real" Buffalo sauce is made with Frank's and letting us know why you use Sriracha. Loved that and they looked amazing, Chef!
To me the key to a great Buffalo Wing sauce is ground celery seed. I like a lot, 1 tsp per 6 oz of butter. More typical is 1/8 to 1/2 tsp. Of course original Buffalo Wings aren't breaded. 20 minutes in white vinegar, pat dry, deep fry naked. Toss in sauce. Serve with blue cheese dip. But there's many varieties.
Agreeing on the tapioca flour use it as well in combination with rice-flour as well
I love your utilization of the dashi kombu powder 👌🏻
The past couple months I’ve been getting into my wings, been grilling them outside. I found the baking powder has added so much to it. I’m going to have to incorporate these new techniques. Thanks guys, awesome stuff as usual.
Sounds great!
Wow, thanks for sharing this method! I’ll definitely try it
And yes on the flats 👌🏻 Can’t wait to visit London again and finally try one of your restaurants, cheers
You need to post the recipe for the blue cheese fondue, it looks amazing
Literally drooling watching this, love your channel.
Whoever is asking you questions to help the narration/commentary flow, is definitely a keeper 😉
Yes Chef! Great work, they look amazingly delicious! Thanks for sharing! 🙂😋😎❤
Love the dashi addition. Definitely not a lack of fried chicken recipes on youtube but this is a very good one!
its says in the marinade description that 12.5g - Szechuan
100g - Chicken stock powder
25g Salt
25g MSG
5g Black Pepper
5g Cumin Seeds
5g Paprika
5g Onion Powder
5g Garlic Powder
1g Dried Oregano
40g dashi
40g chicken salt
60g sriracha
60g water
100g dry dredge
But in the video he only adds 3 ingredients? which is correct ?
If not using a steamer and using the oven, could you try and get halfway there by having a roasting tray of boiling water at the bottom of the oven?
It's definitely a good measure. Also achievable easily if you just wrap them nicely and tightly with a nice double layer of tin foil if you don't have a steamer and pop just a thin layer (1-2mm) of chicken stock on the bottom and if youre in a home oven just add another 10°c to account for the lack of air flow.
The aim of the game is to soften the meat up without drying it out. So, any measures that do that will help.
Hope this helps 😊
At what stage of the process can I leave the frozen wings so I can fry them right away? Can I flour them and freeze them so I only have to fry them, or should the flour be fresh, should I freeze the chicken after the first baking?
Love your work sirs.
Thank you for your work.
I had a pack of wings in my fridge so I just knocked this up, well the marinade for now. They're sat in the fridge again marinating away. Can't wait! Thanks for the video ☺
Any chance of doing a video on that blue cheese parfait, please, Will? That sounds unreal! 💥
As the process is quite tedious, would it work making a bigger batch ahead of time and do all the steps until right after the coating & cooling and then freeze them? Or would it be better instead to do the whole process and then freeze?
You guys next level every thing! This is the video I've been waiting for 👌
Crazy because for dinner tonight I made chicken burgers and used a similar technique with the wet and dry dredging! Will deffo give the wings a try!
Can you check the recipe in the description? There's no mention of Star Anise in the dry dredge and 12.5g of Sichuan pepper, is that right ? Seems like a lot
Gotta do the bite test mate! They looked great!
wow, where are those tomatoes from? They look awesome!
Yeah. You guys please release a cookbook ❤❤❤❤
I like corn starch it makes everything nice and crispy without frying
Really? Please explain. I try not to fry anything if possible.
Thank you for your help.
@judichristopher4604 well you sprinkle with corn starch and knock as much off as you can it drys the chicken out and the fat from the skin fry the corn starch and makes it crispy.
@@PEPPERKICKS
Thank You
So there were some comments about whether he was using contaminated marinade, actually he pulled the buffalo sauce from a metal pan. It didn’t come from the marinade in the plastic container that he marinated his chicken in , also when he put the sauce that dripped off the chicken wings into his marinade, that was after he had cooked the chicken in a steamer oven, the marinade had fully cooked as well, it had cooked in the drip pan, which was underneath the chicken and so was perfectly safe. Even had he used the marinade to make the buffalo sauce, It did come to a boil as you can see in the video and it only takes one second at 204°F to pasteurize and far less than one second at boiling temperature so that would have been safe.
Some people seemed upset at 95 g of salt, but the chicken wing flats would’ve come to about 900 g in total weight and so that salt would’ve been about one percent which is an appropriate salt percentage to Brine chicken in. Some people were bothered by him, adding the sauce onto the chicken, which seems to be different to the instinct to put the chicken into the sauce, but by doing so he kept the chicken contamination in only one bowl instead of contaminating two bowls, making cleanup, easier. Some people were bothered by the amount of dishes generated, but it only takes a couple of seconds to wash a bowl and maybe a few seconds more to wash a pan. Sometimes trying to keep dishes to a minimum actually adds a bunch of time to creating dishes.
Look fantastic!
i wouldnt be able to hold myself back
Bot
How the fuck do you have over a million subscribers and 1 video?
You would if I pooed on it
Brilliant recipe.
This is exactly why I will pay good money to go out and eat at restaurants. There is just so much thought and work gone into it.. Something a casual home cook just doesn't have the time to do.
Unfortunately, the written recipe in the description is incomplete and inaccurate.
At any point can you freeze the wings, I was thinking at the cooling stage. Your thoughts.. do or don't? Your wings look amazing!
Can you do a video on mocktails?
Hey, great vid! I'm from Poland. My first really great crispy chicken was The Popeyes Chicken Sandwich made at home from Joshua's 'But Better' series. Hundred times better than local KFC!
Trying to work out if the steaming process is drawing out excess water from the chicken. Normally I just dry brine and set aside in the fridge for a few hours
It's a restaurant thing, it's just for speed of service and ensures the bone is properly cooked. Probing a chicken wing can be misleading, after 5 minutes in hot oil it'll say something like 90c, when in reality the bone is still cold internally, which means raw chicken juices will get into your cooked meat. Though this is normally more of an issue on the larger part of the wing, not the flat which he is using here. It also makes the meat super tender too which is always a huge plus.
During service they can bang these out in 5 minutes where as if they started raw or brined they'd have customers waiting up to 30 minutes for a starter so it just a all round benefit to steam first.
Hey Fallow just curious I haven't seen much lamb dishes on this channel any chance of some rack, frenching , shanks etca
After you steam the. Wings are they cooked enough to store for later?
They are fully cooked yes, you can store them for 3 days max after steaming
Are your temperatures in Celsius or Fahrenheit? I’m guessing Celsius but want to be sure
Wow.. those looked amazing. Thanks for the video
Great Video! Is it possible to confirm the amount of salt for the dry dredge? You mention 95 grams, but the video doesn't show any salt being put into the bowl. Thanks in advance.
I tried making this and it took me over 2 hours total, the sauce isn't as smooth as I'd like, but the flavor is good. I can't make a bechamel sauce to save my life. It took me 3 tries before I finally had something that would work well enough to make something that would melt the cheese and not just coagulate. I will master this sometime before I die.
New to this cannel, but 10/10!
the fact that everything is in weight out containers speaks miles to my heart, i fuckin love this
great work chef! the love is sooo there.
Hi chef, are you steaming the wings at 100°?
I really enjoy your videos and have done quite a few of your recipes at home myself from RUclips (the BLT is a favourite for example). You mentioned chick n sours and I love them too as we have had many food boxes from them (we've not been to London for years so the opportunity to try from home was perfect). Any chance you could offer some food boxes for home delivery to experience your food without needing to go to London? (I live in Cornwall for perspective)
Potato starch does a good job too
I love that you're combining fried chicken with chicken wings -which can be two very different styles of cooking chicken in the States. For instance, I prefer my wings grilled or smoked versus fried. I reserve frying for the larger cuts - drumstick, thigh, and breast or tenderloins. As a southerner and fried chicken enthusiast and loyalist, I'd say your technique is pretty spot on regarding the preparation and dredge for creating a nice crispy, crust. You do not have to do the Buffalo-style elements in the initial coating if you're not wanting a buffalo style to fried chicken and can get by with salt, pepper, garlic, onion powder, cayenne, baking powder or flour, cornmeal (or the tapioca powder which I've never used). The egg white wash is critical in helping add a bit more crispness as including the yolk definitely softens the finished product. As far as which chain's fried chicken is superior, that is a big debate and possibly a very contentious one: 1. Bojangles 2. Chick-Fil-A (brined in pickle juice prior to cooking) 3. Church's 4. Popeye's 5. Mrs. Winners 6. KFC - and I will fight somebody over this list so bring it.
I have to try Bojangles before I die
Never had Bojangles, not sure I can let Chick-Fil-A be on this list because they’re not a “fried chicken spot.” I don’t think Church’s is better than Popeyes though, and I don’t know if you’ve ever had Metro Diner, but it should be on your list. 🤺
@ to me church’s is better than Popeyes
@@michaelpalmer5557 if you ever in Culver City California go to honey kettle fried chicken you will forget about the rest
The wings at Fowl were banging when I visited.
They look fantastic 😍 👌 😊
Personal preference for me (less buffalo sauce) but I've got to say, they look like the best wings I've ever seen.
I need to come and eat those.
Amazing😋😋😋
Here in New Mexico USA... Chile Capital of the World...
We have Cayenne Chile.... it is pronounced... Ki-Ann not Ka-Ann.
Our Hatch Green Chile is to die for.
Thank you for another great video.
Fallow the dollop kings! Love this!
I can only imagine how delicious but a ton of work
Do you make any gluten free chciken at FOWL?
Can we do this with an air fryer?
This guy AIN’T effin AROUND! 👀
This method is all the WAY the best I’ve seen-even as a well-traveled old YANK! 👏👏👌
I love these videos and I want to try all these things but I don't wanna do the dishes lol.
Can you make a video just for the dip? Looks banging.
You know what hotwings are genuinely underrated? The generic ones you can get from Kebab houses and Chippies. Seriosuly. I would love to know which company is providing these takeaways with those wings. I'd buy them in bulk.
Any recipes for chicken wings without carbs?
Nice tip with the stock and Kombu. Excellent recipe.
Jesus, you guys throw srirachasauce in everything 😂
That looks yummy even without the sauce 🤤
Why does sriracha feature so in so many of Fallow's recipes? Is it just a less work-intensive way of combining garlic and chilli in your dishes or is it something else?
this is beautiful, thank you for sharing the knowledge
You forgot to dredge them 60! Times. 😂
😂😂😂
I respect you accomplishment to make the ultimate fried chicken it is trly mastertful . As a home cook...are you kidding me . Kfc is good enough .
Looks incredible. I like to make fried chicken but it’s always a little too much work, I should find a simpler recipe than the one I use. But honestly, frying in general is often a pain in the ass
What was the powder added to the wings marination?
Dashi powder, it's a Japanese powdered stock. Normally it's used for ramen bases and soups like miso etc.
Regarding chicken, I grew up with honey grilled or soysauce wings and korean fried chicken, I’ve always preferred those over american styled chicken… but popeye’s tenders have really grown on me over the years.
Looks great but man that’s a lot of work! 😮 I think I will be content with enjoying them at your restaurant!! 😊
So, I made this tonight, I started it yesterday (no tapioca starch though as I didn't have any). I couldn't steam it so I did it in my air fryer for 20 minutes on 145C, a compromise and then fried it as per the video. It made nice chicken but it was far too salty, 25g of salt is way too much for me. I would make it similar to this again but I'd reduce the salt to 10g at most.
I appreciate a comment from someone who has actually made it, thank you
Ezells in Seattle is the best fried chicken in the Northwest!
Could you use potato or sweet potato starch instead of tapioca?
You can use anything you like, it's just a texture thing
Obviously, a plethora of local places will do it better but for fast food fried chicken... Bojangles for whole chicken, with Church's a close second. For sandwiches, Chick-fil-A by far, with Popeyes coming in second.
If you want a chicken biscuit though... get the biscuit from Bojangles (which also has good chicken filets, to be clear, and would be 3rd on the list) and combine that with the Chick-fil-A filet 😁
Honey with the whole fried chicken, ranch with the sandwiches... skip the blue cheese dressing.
This is like watching watching Heston take 4 days to cook fish and chips
Popeyes all the bloody way!!
Aussie speaking here 👌🏽
poppeyes is soooo good
How can you add some of the mariande to the later stages? I thought that would have raw chicken contamination?
It's been in a steamer for 30 minutes, it's not contaminated.
The best chicken in london is hands down in the cheap local chicken shops. Morleys is banging.
what is the different if you fried it in raw?
"Popeye's or KFC?" KFC all the way for me. The breading is far tastier, and you can have your choice of crunchyness. For me, Original is always a favorite choice. 😊
If you guys stop making videos, I think I'll cry. The last content I enjoyed this much was "In search of perfection" !
This looks absolutely amazing. Elevated chicken wings