Food Network Chefs’ Top Chicken Recipe Videos | Food Network

Explore these flavor-packed chicken recipes from Food Network chefs, including Molly Yeh’s buttermilk fried chicken, Jet Tila’s orange chicken and more!
#ChickenRecipes #FoodNetwork #StreamOnMax!
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Get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:04 – Jeff Mauro’s Grilled Chicken Caesar Wraps 
4:39 – Aarti Sequeira’s Chicken Tikka Masala
9:33 – Molly Yeh’s Buttermilk Fried Chicken
14:17 – Guy Fieri’s Chicken Saltimbocca
24:50 – Bobby Flay’s Buttermilk Fried Chicken and Waffles
28:35 – Sunny Anderson’s Spicy Chicken Sandwich
34:44 – Jet Tila’s Orange Chicken
41:05 – Ree Drummond’s Chicken Spaghetti
45:35 – Ina Garten’s Perfect Roast Chicken
51:05 – Ina Garten’s Chicken Piccata

Get the recipes:
Jeff Mauro’s Grilled Chicken Caesar Wraps – https://foodtv.com/2TI2eGo
Aarti Sequeira’s Chicken Tikka Masala – https://foodtv.com/2HW3nIt
Molly Yeh’s Buttermilk Fried Chicken – http://foodtv.com/3rhZ1Mw
Guy Fieri’s Chicken Saltimbocca – https://foodtv.com/42hC2mZ
Bobby Flay’s Buttermilk Fried Chicken and Waffles – https://foodtv.com/2GsOdcU
Sunny Anderson’s Spicy Chicken Sandwich – https://foodtv.com/2HSyV1A
Jet Tila’s Orange Chicken – https://foodtv.com/3mQ0CHr
Ree Drummond’s Chicken Spaghetti – https://foodtv.com/3x09t3w
Ina Garten’s Perfect Roast Chicken – https://foodtv.com/3sVJCbx
Ina Garten’s Chicken Piccata – https://foodtv.com/2XY0FFm

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Food Network Chefs’ Top Chicken Recipe Videos | Food Network

[Music]
let’s make our parmesan croutons for the
wrap now we’re going to make these small
enough very bite siiz so when we wrap it
with the chicken and the lettuce and the
dressing each bite will have a little
bit of crunch in there and that comes
from these croutons so I’m using a day
old bag at here perfect for crouton
making right into a sheet pan
here shake it even it out stream some
olive oil in there you can do the thumb
deal cuz we are keeping it light I don’t
want to put too much on here some grated
Parmesan cheese making it rain like a
tusin sun
shower Salt and Pepper too taste just a
little bit all right these go in the
oven at 375 for about 15 minutes till
they’re golden
brown so these are going to go great in
our chicken Caesar wrap which I have my
chicken right here it has been
marinating all night in olive oil lemon
juice lemon Z and just garlic keeping it
healthy and lean we got my grill pan
nice and hot want to develop some color
on that but make sure it Cooks all the
way
through it’s already smelling great in
here we didn’t use any salt or pepper in
our marinade so now we can season the
exterior
directly and these will go about 12
minutes aside till there’s no more pink
in the center or at about 165 170 on
your instant re thermometer let’s make
the sour cream Caesar dressing all right
so let’s start with a cup of lowfat sour
cream next a tablespoon of Dijon mustard
for that extra special
Tang another must ingredient to have an
any Caesar is parmesan so we’ll do about
two tablespoons of this two teaspoons of
wor toer right gives that nice meaty
quality to your season
I love me some wor to sure let’s do one
whole garlic clove zested right in there
the juice from a half a
[Music]
lemon all right if you hear that it’s
starting to change noise that means it’s
time to do fancy turns here we
go perfect
see one last ingredient to my sour cream
Caesar is an
anchovy don’t be scared when I put this
anchovy in there you’re not going to
really taste fishiness you’re not going
to taste the anchovy but if I didn’t put
it in there you’ll definitely taste that
something is missing in the Caesar so
we’re just going to mash it with the
fork put it right in there we get all
this
Incorporated now that’s perfect that’s
what I’m talking about see still
dripping juice we weren’t proding it now
we can flip it oh yeah all right our
grilled chicken has a chance to rest
slice it nice and thin look at that
perfectly cooked
juicy very good H man Smokey lemony
little garlicky let’s use Roma it’s the
obvious choice for any good Caesar we
cut ours a little smaller here
bite-sized pieces some quarter cherry
tomatoes don’t forget our
croutons and of course our homemade sour
cream Caesar nice and light but very
very flavorful now Caesar salad is like
the one wrap I like to combine all the
ingredients first and then put it in the
wrap just to make sure every Crouton
every piece of chicken every tomato
every little shred of lettuce has a bit
of love from that sour cream Caesar on
it I like the element of fresh sundried
tomato tortillas combined with the
Caesar plus the beautiful color it’s
like a full moon and I’m changing into a
werewolf there we go now we can take our
toss salad put it right in the middle
make sure we get some Crouton some
Tomatoes evenly spread across don’t over
stuff this and if this is your first
time doing a wrap start small all right
get the mechanics of wrapping a sandwich
sides go in first then we do the double
thumb turnover toppage method now this
is the tricky part you want to keep it
tight and then with your little pinky
fingers kind of get those in there you
see
tightly
roll and leave right there that’s a
wrap there’s nothing heavy in it the
chicken’s very tender I’m starting with
the chicken for the chicken ticker
Masala and I’m just piercing these
chicken thighs chicken ticker Masala
means nothing more than chicken ticker
means little pieces Masala is just the
spice blend that we’re going to be using
pretty simple right and I’m using
chicken thighs because they’re so much
more forgiving than breasts
you know I’m going to grill these and
then I’m going to cook them in a curry
sauce so I don’t want them to dry out
I’m going to make a very simple yogurt
marinade so I’m using just some plain
whole milk yogurt I’m using whole milk
cuz I think it holds on just a little
bit better than the non-fat but if
you’re watching what you eat use the
non-fat it’s just fine so about a Cup’s
worth and then I’m using this ginger
garlic paste this is one of the things I
always have in the fridge my mom always
has it in the fridge it’s just equal
parts of ginger and garlic Blended
together with some canola oil and it
just it just makes me hungry when I
smell it the ginger is sort of
refreshing a little bit spicy the garlic
has that great bite if you don’t have it
no worries just use three cloves of
garlic maybe a tablespoon of Ginger
grated finely and you’ll be golden all
right some
salt some
pepper and that’s your marinade
it’s super easy isn’t it so now that the
chicken is nicely pierced that marinade
is going to go all the way
through and the yogurt actually
tenderizes the chicken a little bit it’s
doing a couple things at once going to
give this a toss and I’m going to let it
just sit on the back counter there at
room temperature while I finish my sauce
you could also make this cover it with
plastic and let it marinate overnight in
the fridge it’s great the sauce so I’m
just going to preheat this pan
and I’m going to use a little bit of
olive oil for that great flavor which
you know we don’t actually use a lot of
olive oil in Indian food I just think
it’s so delicious though and I’m not
cooking this at a very high heat so it’s
not going to burn then for even more
flavor and a little richness some
butter right there and I’m just going to
let that melt okay so for my flavor base
I’m going to do a very traditional
Indian flavor base which is sanos ginger
and garlic all right so my Butter’s
nicely melted adding the sanos as soon
as they hit the oil I can smell them I’m
going to put a good couple teaspoons of
this ginger garlic paste in here so a
good old squeeze of tomato paste I’m
just going to cook it until it deepens
in color and kind of caramelizes so now
it’s time to add some spices and I’m
just using two to keep it really easy
I’m using 2 teaspoons of paprika mostly
for color but it has a nice earthiness
to it that I love then I’m going to add
half a teaspoon of garam masala it’s a
little bit of a cheat it has a ton of
different spices in here cinnamon and
cloves cumin and coriander in there too
great way to sneak some Indian flavor
into whatever you’re making this is the
bulk of your sauce these gorgeous
gorgeous Tomatoes I’m using the Roma
kind you can also use a can of tomatoes
if you don’t have good fresh ones they
look great so that’s the Masala part of
the chicken ticker Masala but what about
the chicken you ask here it
is so it’s been marinating in yogurt
ginger and garlic a little salt and
pepper and I’m going to treat it to a
good
grilling okay so I’m just going to check
on them
periodically see if it’s good and
charred on the one side and then flip it
over I’m going to add just a touch of
water
here the tomatoes are really going to
break down going to turn this up a
little cuz I want to bring it to a boil
and then simmer for about 20 minutes
time to put the chicken in this comes
together so quickly I love love love
this dish so the chicken was marinated
in yogurt ginger and garlic a little
salt and pepper and then I charred it on
this grill pan to give it a little extra
flavor and great texture as my final
little flavoring touch I’m going to use
some dried fener Greek leaves in Hindi
we call it
matey um we use these a lot in Indian
cooking has a great really really
pungent Aroma almost Maple likee so if
you can’t find these then try a little
maple syrup that’s great so I’m just
going to give this this a stir and you
know use your judgment this actually
could cook uncovered but if it’s too
thick then put a lid on it I’m just
going to let this cook 5 10 minutes so
the sauce goes into the chicken the
chicken goes into the sauce ah I can’t
wait for a little decadence you could
also do some half and half but this
gives it that nice creamy quality and
actually kind of soothe some of that
heat some of the spiciness so
look at that color you guys it looks so
good I’m making a main course that means
business it’s my buttermilk fried
chicken which has everything you could
ever want in a comfort food it’s juicy
on the inside and has a thick crunchy
shell on the outside I brine the chicken
batter it deep fry it and then demolish
to start I’ve got my chicken broken down
into 10 pieces in my casserole dish
where I’m going to brine it and I’m
going to cover it with buttermilk which
is the best brining liquid because it
makes the meat so moist and then it also
adds that Tang I’m going to add about 3
cups some cayenne pepper a/ teaspoon
will add the perfect little kick but it
won’t be overpowering and then 3 tbsp of
kosher salt which seems like a lot of
salt but the brine needs it in order for
it to do its job cuz what the brine is
doing is it’s basically pulling out the
moisture from the chicken and then when
the moisture goes back into the chicken
it’s flavored with all that salt and
this other goodness and the the Brine
and then it’s just going to get so juicy
I’ll add 1 tbspoon of
sugar loads of black
[Music]
pepper and then a few sprigs of fresh
thyme and this is going to mirror the
dried thyme that’s in the zatar that’ll
go on top at the end and lastly a couple
of cloves of garlic and I’m just going
to smash them so that they can Infuse
the mixture I don’t need to chop them up
[Music]
totally plop these in and then I’m going
to use my tongs to everything around and
this is a great straightforward brine
it’d be really good with pork chops or
turkey other lean
meats the chicken is fully coated I’ll
grab some plastic
wrap I’ll let this brine in the
refrigerator for a few hours and it is
going to make the meat so tender and
juicy it’s worth
it I already have the chicken brining in
some buttermilk garlic Thyme and cayenne
and it’s going to make the meat so
tender and juicy and now I just need to
mix up my coating so I’m going to grab 2
and 1/2 cups of allpurpose
flour half a cup of corn starch which is
going to make it extra
crunchy and two tpoon of baking
powder 2 taspo of kosher salt and then
I’ll spice things up with 1 tbsp of
paprika or three teaspoons if you want
to get
mathematical
2 taspo of garlic powder so flavorful
feel like garlic powder is underrated 1
teaspoon of dried mustard powder chicken
and mustard match made in poultry heaven
and then half a teaspoon of cayenne for
a little more heat I’ll crack in some
black pepper smelling good
already and I’ll whisk it
together my coating is combined let me
grab the chicken see if it’s up from its
nap yet
this is going to be so
juicy I’m going to do something that has
revolutionized My Life as a fried
chicken lover I’m going to actually add
some of the brine into the coating and
that allows the coating to Clump up so
you can get more of it in each bite and
it adds some of this delicious flavor
from the brine I’m going to drizzle in
1/4 cup of the Brine and then get in
here with my hands to get it clumpy and
good oh yeah
baby so I have a pan ready to go here
with a wire rack and I’m going to start
with the legs the best part I’ll let any
of the excess coating drip off and then
I’ll coat it all over see some of these
clumps are just sticking on I love the
texture that the brine forms with the
coating this is what you need to live in
the North is a big heavy
coat the chicken is ready I’ll get this
on my pan drudge the rest of my chicken
and then head outside for an awesome
some fry
out how’s the
chickens done oh that looks beautiful
okay you can put it on this wire rack
now the wire rack is going to allow any
excess oil to drip off it’s going to
keep it crispy on the bottom too and
they said I couldn’t fry
chicken I didn’t say that I’m going to
sprinkle it with some zatar as it comes
off zatar is a spice blend with dried
thyme sumac which is vinegary and some
toasted sesame seeds this is just going
to bring it over the
[Music]
top well this is
[Music]
fun mhm I did
that all right to start things off
what’s Chicken Salt and boka we’re
talking about chicken breast we’re
talking about Pudo we’re talking about
sage and a little butter and a little
white wine and it’s fantastic but I want
to push mine a little bit further my
kids want it to go a little bit bigger
and I think that sometimes even the
Simplicity of the dish can kind of make
people feel like it’s not that special
this way I think is special now the
first thing we’re going to start off
with is a little bit of sage I’m going
to take some olive oil preheat a pan put
a little crisp on this Sage because it’s
going to be going in with the chicken in
just a bit actually we’ll throw the
stems in there too they got a ton of
flavor put a little crisp on them but
what the real key is is they’re infusing
this oil and we’re going to cook the
chicken breast in this oil in just a
second but I don’t want them to go too
far to where they become uh where they
lose their flavor okay so chicken breast
pretty common because it’s quick and
it’s easy and it goes fast and this will
add a ton of flavor to it now
everybody’s got a theory on it when it
comes to chicken breast whether or not
they’re going to pound it out or they’re
going to make a filet out of it I just
kind of look at the size that I have
first to kind of make my determination
so we have this big lobe right up front
and we start pounding on this thing
right now is just going to be too much
so what I would recommend when the
chicken breasts are this big is that you
take take your knife and cut it right
down the center here like so okay you
got that see I kept my hand on top of it
nice sharp knife and just about even
side just like that okay and this will
give us a chance to give
about two per pan two per P two per pan
all right what I don’t want to do is if
I get into pounding it out too much I
get into really tearing the chicken and
then you start to really lose the the
texture of the breast yeah it’s it’s a
meat but it just becomes too much it’s
too it’s like ground meat okay these
could be cut in half if you don’t want
to do it this big but I’m trying to do
this nice big presentation because this
is going to look nicer for dinner wash
my hands real
quick plaster grapp in the wind my
Nemesis this will just keep all those
chicken parts from flying
around super simple from the inside
just a little inside out and that’s as
far as we want to take it what am I
really doing here more than tenderizing
is I’m making all the size I’m making
all isn’t it annoying someone trying to
talk to you and you’re hammering at the
same time I’m trying to make it all the
same size so it’ll cook
evenly see in
out hang on a
second I need to get this pan ready I’ll
give that a little bit of that Sage oil
look how beautiful that is that
color little canola
light fry if you didn’t want to fry them
you could go ahead and do this in the
oven but kind of giving this a little
quick pan fry gos a really nice texture
on the chicken okay now there’s two
different styles here do we want to
season the chicken right now or do we
want to season the flour to season the
chicken since I have such little chicken
that I’m working with right now I’m just
going to go ahead and season it
now up high with that salt so it’s
disperses
evenly not too much salt cuz we’re using
that Pudo and it’s going to have a ton
of ton of salt and not ton but it’s got
a good saltiness to it and so does the
provolone
cheese so traditional salt and bokeh
would be just what we’re doing here hit
it with the sage hit it with the Pudo
and call a day but we’re going to take
ours a little bit further and put some
provolone on it then it becomes a little
bit more yeah it’s Americanized but it’s
it’s the kids like it a little bit more
you put cheese on anything the kids like
it
okay you see what I’m doing right now is
I’m looking for how fast that oil moves
in that pan starts to move around in
that pan like a water we’re good to go
okay take the chicken we’ll dredge it in
a little bit of flour just a touch of
flour you want to make a big old batter
with this you could it wouldn’t really
be salt some Bok at that point but this
is just so it’ll give it a nice little
caramelization and it’ll help some of
the sauce adhere to the chicken but this
will Brown off real nice okay we’re
going to give it a little test we’re
ready to drop can’t I could load this up
I could fit everybody in a pan of course
but why would I want to do that because
all we’re going to end up doing is
steaming out so we get one down two
down oven’s preheated right now at 350
we’ll be going in there in just a second
all right let these Brown on both
[Music]
sides nice and golden brown on the one
side
don’t worry about cooking this all the
way through in the pan because we’re
going to take this into the oven so all
I want to do is just get a nice sear on
both sides that I’ve done and I’m
rocking
okay now we’re going to grab the
sage little Sage sprinkled in a little
Sage goes a long way folks and it’s
going to uh perfume out now
Pudo my recommendation when the recipe
calls for like a half pound of Pudo you
should get exactly a pound because
between me picking at it my kids picking
at it my wife picking at it my dad
picking at it everybody getting a piece
of this I’m going to throw the
Pudo right in on top make sure it’s nice
and
thin I always when you go to the deli
counter and they’re slicing it for you I
always ask them to uh let me try a slice
and I’m really serious about this I just
had a we were up here cooking at the
ranch and we brought a bunch of our our
managers up here and we were having this
big Fiesta and we were making this dish
actually and uh they someone had cut the
Pudo with a camping axe I mean literally
it was like that thick we had to go and
break it down in the food processor to
be able to use it so just enough Pudo
everybody gets a nice little
coating I’ve got some salty beautiful
provolone here cover that up lightly
again I don’t want to let’s remember in
Italian style we’re not going for big
monster amounts where it’s this big
heaping you know gooey cheese running
off it just enough to coat
it
okay a lot of flavor in this pan that
we’re going to bring out here in just a
second so coat that with a little
provolone if you’re wondering again
what’s going on no this isn’t chicken
parmesan this is how my kids like salt
and bokeh all right so look what we got
we got the chicken super simple we took
the breast we sliced them in half we
gave them a little pound little flour
little salt little pepper into the sage
oil that little Pudo on top of that some
of the sage and some of the provolone we
drop it in in the oven 350° just enough
to melt the cheese we’re almost
done all right I think we’re done that’s
what I’m talking about
gorgeous that nice hard
provolone Sage
Pudo let’s get this I’m going to need
this pan because there’s a lot of flavor
in the bottom of that pan that I want
and look at that
chicken
oh man this is why the kids love it and
it can go with anything I’m not kidding
you you got so much richness so much
flavor going on that when you want to go
ahead and just serve this with
vegetables asparagus whatever
everybody’s just dying for it you you
got the saltiness you got the creaminess
you got the roasted chicken or the the
seared off chicken um let’s get into
making the sauce real quick I’m going to
use both of these actually because I
want all the sauce I had to do two pans
is I’m just going to De glaze it first
super hot all the flavor bottom of the
pan little saon
Blanc
okay we’ll let that cook off a bit I got
some really cold butter here like I’m
going to I’m going to mix into it using
the cold butter because that’s going to
keep it from
breaking hi yeah those are hot little
Italian parsley here that I
washed always got to dress this up
taking all this time to do it right
we’ve been able to knock this meal out
literally this meal can be knocked kned
out in 10 minutes now we hit a little
chicken stock into
it there we go just drop in a little bit
of
butter look at all the flavor we’re
bringing off the bottom of the pan like
I said that cold butter keeps it from
breaking and just when this butter
finishes melting and you get a little
bit of that leftover Sage you get some
of the drippings from the Pudo that
salty Pro alone
ah you’re going to love this dish and
what I’m trying to do here you know the
whole idea is to show you these things
you can take and do do on your own and
sometimes I me listen I have I made it
with chicken thigh absolutely I I’ve got
to cook it a little bit longer but it’s
all possible
folks there we
go oh yes you got to taste it before you
do it the white wine the chicken stock
just the creaminess of the butter I’m
just going to pour this right over the
top okay yes it shouldn’t be laying in
sauce but you know someone’s going to
spoon that
out take
that drop that right
there I’ll tie in parsley and because
it’s just you and me hanging out and
there’s a fork here
somewhere look at
this so the great thing is is we just
cooked it in the pan a little bit and
then we finished it in the oven so you
know that chicken breast is going to be
super tender a little bit of that salty
provolone little white wine chicken
stock and some butter how do you think
this bite’s going to
be that’s how that bite’s going to
be so happy that I didn’t pound that
breast down too
much giving it that
butterfly let it open up and then just
kind of even out the meat so it cooked
even it’s not overcooked it’s not dry a
lot of times that happens with chicken
breast and it’s a beautiful presentation
we took what is sometimes you know a
little bit ordinary but awesome salt and
bokeh and we just Fetti it a little bit
huh I think your family’s going to dig
it enjoy it you guys go get that recipe
see you next week
adios we’re going to take our chicken
tenders and let it marinate or tenderize
with some buttermilk and that’s one of
the things that buttermilk does it
tenderizes Meats it obviously gives it a
little bit of that that sort of Tangy
flavor as well it’s also going to
promote a nice juicy chicken so we’re
just going to let this marinate for
about 30 minutes or so now we’re going
to move on to our waffle mixture I have
a classic buttermilk waffle recipe that
I use 1 and 3/4 cup of allpurpose flour
2 teaspoons of baking
powder 1/4 teaspoon of baking
soda and then a little bit of
salt 3 tbsps of the
[Music]
sugar all right those are our dry
ingredients then we need three eggs a
little bit of melted unsalted butter and
1 and 1/2 cups of
Buttermilk I find that buttermilk first
of all you taste a little bit of that
sort of Tang running through the
buttermilk but also it makes a very very
tender uh
waffle okay
so we have all our ingredients and then
I’m just going to fold in the wet
ingredients into the dry ingredients and
then we’ll have our waffle batter we’re
going to let the waffle batter sit for
30 minutes or so as well we can start
frying our
chicken and making our waffles so we
have some chicken tenders in here that
we were marinating in some buttermilk
and I like to dip my chicken twice into
the seasoned flour so we’re going to
make basically two dredges of the uh of
the flour mixture obviously we’re going
to start with allpurpose flour and then
we’re going to season it a little bit of
cayenne
whoops a little bit of garlic powder and
some onion powder and salt and pepper
all right so then we’re going to take
some buttermilk we need a wet dredge and
a dry
dredge man we got a lot of Buttermilk
today and then some hot sauce for some
flavor and if you notice I season every
layer no matter what it is salt and
pepper and we’re going to start by
putting the chicken in the flour then
back into the buttermilk and then back
into the
flour I mean you can put all kinds of
different seasonings if you
want to me the most important thing is
that it actually has you know seasoning
and its flavored cuz otherwise you’re
going to get some bland chicken all
right here we
go you know this is just the white meat
there’s no skin on it there’s no bones
in it and they’re not that thick so this
is going to cook pretty quickly when
these get golden they’re done so while
those are cooking let’s get our waffles
going want to make sure that our waffle
iron is on high I’m going to paint these
with a little bit of
butter and I don’t like to make perfect
waffles in terms of shape I like them to
be misshaping just because then they
look like they’re homemade all right so
we’re going to let those cook all right
we got our fried chicken ready to go now
all we need is some waffles and then we
can take some of our
chicken this is a pretty simple
presentation
[Music]
and then a little bit of
Honey a little bit of hot
[Music]
sauce little salt and pepper all right
let’s give it a
[Music]
try so good you can taste the tantin of
the buttermilk so you have you have the
crispiness on the outside the tender
light and fluffy waffle on the inside I
think the buttermilk has a lot to do
with that and then you have the crispy
fried chicken with lots of flavor Jeezy
I want you to make what is the marinade
and will also become part of the dredge
at the end okay so that’s buttermilk
some hot sauce and you know my favorite
ingredient hot Hungarian paprika whisk
it all together yes ma’am I’ve got my
chicken breast here now first secret
here is there’s so many nooks and
crannies and cagles in that chicken
breast and I would argue it’s the
biggest chicken breast I’ve ever seen at
a fast food location so the way we
create that love it’s a real breast is a
whole breast it’s a whole breast gz it’s
crazy you take some kitchen shears you
take your chicken breasts and just kind
of give it some personality now I’ve
never heard of that technique in there
because we want some of that breading
and the batter to get in there and
create some nice cagles I like to call
them so just create moments that can
happen that are going to give you some
cagles now don’t go too far and you
don’t have to go all the way through
so look you see what I’ve done here just
about six or seven Cuts you know maybe
eight around it create those little
nooks and crannies scientific right into
our batter or our marinade it’s going to
become a batter in a minute now you
refrigerate this overnight or leave it
on your countertop for 2 hours okay if
you do refrigerate this make sure before
you go to fry it that you put it on the
countertop for 2 hours so it gets room
temp okay all right and I bet the
cutting of it too helps it cook more
evenly cuz that one end is so plump and
then you have the tapered endes so
exactly it allows some of that oil to
get in there and bring it to the right
temperature that’s right Jeff you know
what’s that I know science these are the
marinated chicken breasts taking them
out of the marinade that’s just remember
buttermilk hot sauce and the hot
Hungarian paprika and a lot of people
have been to the fast food place this
looks really familiar cuz when you bite
into their Fried Chicken there’s that
pink layer of seasoned love that’s what
it is all right so look what’s happening
here this is going into a bowl of flour
oh and then added to that we’re going to
do some baking powder some corn starch
okay and a little bit of water only if
needed so start you know giving this a
nice little whisk and if it’s a pancake
consistency leave it if you need a
little bit more water to loosen it then
you’re going to add that in and I would
say we probably need a little bit more
water it all depends how much of your
marinade is left over and just patting
these dry okay getting as much off as we
can and then a little bit more water
just a little bit more it’s all about
the pickle in my opinion little more the
pickle the pickle with the fries the and
the bun and I would argue that this
pickle at this establishment oh look at
that so the pickle at this establishment
is just not even a typical pickle it’s a
little bit thicker and has a little bit
more chew to it so it’s your atypical
pickle it’s the atypical pickle all
right so I’m just going to get a nice
internal on this 160 you see that right
there 159 it’s good to take take it out
right now because that carryover
temperature and cooking is going to get
it to that 160
165 now I like to kind of keep this on
crumpled up paper instead of flat yeah
jeey hit it with a little bit of salt
right as it comes out right there and
then I’m just going to show you how to
dredge and get these in all right
so chicken breasts dried off they’re wet
so I’m going to go into some
flour this is like lunacy right in a
good way this is the kles you need the
crunchy you need the kagle crunch you
need all this closest jeffre Ever
Getting to a fast food
restaurant I saw at one in the
Drive-Thru last night in Jersey wearing
he does it in secret yeah into our
batter just like that youy just like
that back into the flow you
trustyle flow these are the tricks these
are the tricks the restaurants the fast
food places are doing but it’s nice to
see I mean if you’re going to have food
make it good food right into the oil
that’s pean oil you can also do a
vegetable oil if you like and that’ll
work so I’ll put one together for you
it’s not it’s not going to be too bad
you do want it kind of like right when
you got it you know thing so we’ve got
the buns they are
buttered I’m talking about buttered and
toasted the Mayo so the Mayo is very
simple it’s just some mayonnaise and a
little bit of that sauce from the
Chipotle and adobo in that little tiny
can you only need to scoop out like a
little bit like a teaspoon for half a
cup of mayo you don’t want to blow your
lid off so I love mayonnaise I mean to
me it’s like a mayonnaise on a fried
chicken sandwich it’s it’s really the
only thing there certain things I’ll eat
mayonnaise on one’s like a club sandwich
like crispy bacon and Iceberg and
other’s a fried chicken sandwich
otherwise I need to have like flavoring
in it all right now I always ask for
extra pickles so I’m going to give you
yes I’ll give you four one per quadrant
you know the other good thing about when
you are at the fast food and you ask for
extra pickles then they make it fresh
yes they do not sit in there line up
look at that right on top look at
that a little bit more I mean that’s for
like two people no no that’s one
person I we didn’t even drive away we
sat in the parking lot and ate that
sandwich both times like we are not
taking that baby home Jeffrey have we
met now then yes you got to just like
the place you got to get it into a pouch
then I’m going to close it up and give
it to you I’m feeling it and that kind
of steams up the bun Ste up the bun
keeps everything nice and give me a
napkin I’m going to need
it this is you got to put your hair back
yeah here can I help you with this one
yeah you can help me with that one get
that out and there you have it it’s my
spicy chicken sandwich y’all forget
wa I mean look at that bit of the thick
end and the tapered end you got the
thick and the
tapered crunchy
goodness funny is it close it’s B
better what it’s so crunchy and juicy on
the inside it’s perfectly cooked and the
pickles and I’m telling you that soft
buttered Toasted Bun it’s toasted to
Perfection guys today is super
controversial I’m making a dish that
some say is for sure Chinese but others
argue it’s totally American I say it
does doesn’t matter because it’s
freaking delicious that’s right today is
all about orange chicken and I’m
throwing in a side of fried
[Music]
rice chicken powder is really the secret
of every single Chinese restaurant in
America it’s actually this that gives
you saltiness and Savor not really soy
sauce for ultimate crispy orange chicken
get temperer flour it’s a mix of
allpurpose flour and cornstarch it fries
up super crispy but a little light I can
get a little nerdy but just know this is
the
stuff first things first let’s make our
fried rice the secret to Great fried
rice is using day old rice this is just
cooked rice hanging out in the fridge
it’s dry if you are using fresh rice
just make sure it’s cool dry ready to go
in the pan I’m going to start with some
eggs another really great tip that
grandma taught me fresh eggs make fluffy
fried rice and I’ll explain that to you
here in a second it two eggs just give
it a good whisk so it’s nice and even
starting the pan with some high
temperature oil now you got to
coordinate really quickly here it’s
going to be eggs and then rice right
into the eggs don’t let your eggs set
while those eggs are still wet pour your
rice right into the eggs and then
literally you’re going to be coating the
rice with egg what’s happening is the
eggs are coating the rice and it creates
this naturally non-stick surface cuz egg
is protein but it also has a little bit
of fat and you’re using that fat from
the eggs versus putting a ton of oil in
to the pan that is cooking I can put a
little onion so really grap fried rice
should not be dark and full of soy sauce
here’s the tip a touch of sugar a little
bit of chicken powder and just enough
soy sauce to kind of give that soy Aroma
but not make it dark and heavy and salty
a lot of the salt from this dish is
actually coming from the chicken powder
this is really great Hong Kong style
fried rice meaning eggy light fluffy
this is the fried rice that my grandma
taught me how to make a bazillion times
growing up and you don’t see this style
often but I think it’s one of the best
ways to cook and eat fried rice and then
I’m going to add some scallions and this
is the perfect side of fried rice for
the orange chicken visually what you’re
looking for is the egg to be cooked
through and the rice to be nice and
fluffy and I’m going to hold this in the
oven but you can put this in a casserole
dish or bowl and just have it hanging
out till you’re ready to eat orange
chicken so to get some vegetation into
this dish I want to cook off some
broccoli and I’m going to use my buddy
chef Mike meaning Chef microwave yeah I
know it’s cheesy but effective I’ve got
broccoli fettes in the bowl a little bit
of water in here I’m just going to
season this and then cover it with
plastic and I’m going to ask chef Mike
to cook this on high for 3 minutes and
I’m good to go all right so let’s get to
the orange chicken part and I’m going to
start with the sauce I mean everyone’s
got love for this dish you go to the
small you’ve eaten this about a
bazillion times but I wanted to make my
elevated version that actually has
orange in it now most people don’t
actually put any orange juice in their
orange chicken but I do so let’s start
with that so to that we’re going to add
sugar soy sauce little
paprika oyster sauce poison
sauce and I’m going to make a little
slurry with my vinegar a little rice
vinegar so I’ve added the cornstarch to
the vinegar I need to get it stirred
around to activate it so visually what
I’m looking for is the bubbles to start
getting smaller and smaller that means
the cornstarch is activating and the
sauce is thickening into a nice glaze so
I’m just going to reserve the sauce and
move on to the chicken so to prep the
chicken I’ve got chicken thighs and
tempura flour I’m using chicken thighs
because it’s more moist and I get way
more flavor out of it the Nugget won’t
dry when you fry it I’m really just
going for about 1 to 1 and 1/2 in cubes
so temp perlow is doing double duty the
first thing it’s going to do is Dredge
the chicken and all that means is I want
to get enough flour on the chicken so
it’ll hold on to the batter next I’m
going to add some water to the rest of
the temper flour to make a nice thin
batter like a pancake batter perfect so
this is looking to me like beautiful
pancake batter you want to make sure
your oil is at
375° before you start frying because the
magic number is 350 when you put food in
frying oil it brings down the
temperature and what I’m doing is I’m
dropping the Nuggets into the batter
letting them really pick up a good
amount of batter and get it right in you
want to fry these just a few pieces at a
time you want to come in with the spider
to kind of separate any nuggets that are
sticking together I’m going to cook
these until they’re gbd golden brown
delicious and let them drain on a wire
rack so the chicken is super crispy it’s
golden brown delicious I’m going to let
the chicken rest on the wire rack drain
off a little bit and set up the Final
Phase which is the stir fry I’m starting
with the hot pan and put a little oil in
it so like most stir fries you’re going
to go aromatics
garlic ginger and I’m going to add the
chicken to the pan little bit of
onion
scallions because the glaze is
sugar-based it’s not going to penetrate
and SOG out the chicken it’s just going
to sit on top it’s going to marry onto
all that crispiness I’m not really
worried about the chicken being cooked
through because I’ve already fried it so
I’m really just trying to get a nice
even coating here once everything’s
coated I’m ready to marry the rice and
the orange chicken I can’t make this
dish cuz I always get hungry and I want
to eat it immediately so now it’s time
to Plate up I’m going to start with the
fried rice that we made bringing the
orange chicken to the
game oh yeah that glaze is
incredible and then dot it with our
[Music]
broccoli
[Music]
dude I am the monster of this whole
plate I’ll see you later go get out of
here so I’m making one of my favorite
comfort food casseroles chicken
spaghetti and it’s my husband’s favorite
my kids favorite so it’s going to work
out well for me I start chicken
spaghetti by boiling a chicken I just
put a whole cut up chicken in a pot
brought it to a boil then reduced the
Heat and simmered it for 25 minutes now
the chicken is it’s really tender it’s
falling off the bone so I’ll let that
cool for a second now for the casserole
recipe I’ll need some chicken broth so I
just use the broth that was created by
cooking the chicken this is such a
simple
dish and one of the things that makes
this casserole so great is that it’s
easy to eat and part of the reason for
that is I break the spaghetti into
pieces so I just do it right over the
pot and I cook the spaghetti right in
the broth that I cooked the chicken in
so it gives the spaghetti great flavor
this is about a pound of spaghetti
pieces okay now while the spaghetti is
cooking I’ll get the chicken ready it’s
cool enough to handle so I’m just going
to hold it over the bowl that I’ll mix
the casserole in take off the skin as I
go and then I’m just grabbing the
chicken and shredding it with my fingers
the spaghetti is not quite
ready so I’ll add the other ingredients
to the Bowl I’ve got a diced onion
and diced green and red bell pepper now
most of this casserole recipe is from
scratch but there’s one ingredient I
just can’t reproduce and that’s canned
cream of mushroom
[Music]
soup I’m sorry guys but it makes the
casserole so good you just got to use it
there is no
substitute so that goes on
in and I love this cuz I just mix it All
in One Bowl so I’ll just go ahead and
add in the salt and pepper and then I
add just a little bit of seasoned salt
it gives it some great flavor just about
a half a teaspoon or so now this is also
optional but I like to give the chicken
spaghetti a little kick and I add some
cayenne pepper just probably four or
five little
sprinkles now I’ll just give this a
stir and I think the spaghetti should be
ready by now so I’ll just make make it
easy and just pull it right out save
myself a long trip to the sink to drain
this
stuff and see if I hadn’t broken up the
spaghetti pieces I wouldn’t be able to
do this I’m always thinking ahead I tell
you not
really
okay got the spaghetti in there so I’ll
just give it a
stir start introducing all the
ingredients then the broth goes in I’ll
start with about a cup of the broth that
I reserved and then at the very end I’ll
check and see what the consistency is
like and I can always Splash in
more all right now I’m going to grate
some cheese I use sharp cheddar cheese
cuz it’s particularly delicious in this
casserole when it all
melts and I’ll just throw two cups right
into the bowl with the spaghetti
mixture okay now this is where I check
the consistency and it does look like it
needs a little more liquid the because
it’s baking in the oven you want it to
be a little bit liquidy when it goes
in then it won’t get thick and
gloopy okay now I’ll just pour it into a
casserole
dish scrape all that yumminess in
there and then I have more cheese left
and it just goes over the
top if this casserole Is Wrong I Don’t
Want to Be Right
all right now this just needs to go into
a 350 Dee oven for about 35 or 40
[Music]
minutes hey that was
fun that was awesome wasn’t it that was
really fun you guys hungry for lunch yes
starving so who’s the hungriest me
me oo Josh you’re going to get a big old
helping roast chicken I can do this in
my
sleeve so I’m going to just check the
chicken for any leftover pin feathers
and I’m going to Pat it dry on the
outside and I do
that so that when brush it with butter
and salt and pepper it’ll stick to it
all the have been taken out and sa for
another time so I’m just going to stand
it up like this and just salt and pepper
the inside and all you need to do is
just take this whole lemon cut it in
quarters and just stuff it in the
middle I’m going to take this entire
head of
garlic cut it right in half it’s going
to be just like the a hint of garlic and
it gets into the juices in the
vegetables in the pan it’s so delicious
and then I have some fresh thyme and
just stuff it right right inside this
great chicken now all I have to do is
brush of butter on the top salt and
pepper and it’s ready to
go you want to melt the butter but not
let it
burn butter is actually better for this
than Olive Oil the butter has some milk
solids in it that burn a little bit so
it makes the chicken nice and brown okay
that’s good so I’m going to brush the
entire outside of this chicken it’s
gorgeous little chicken and
then season it with salt and pepper I
know it seems like a lot of salt but
it’s really important for the chicken to
have lots of flavor and that’ll do it
and
pepper okay this looks gorgeous now the
next thing I’m want to do is truss it
which is sort of to tie it up so that it
Cooks evenly whole point of trussing is
if its little legs are out like this the
legs can very easily get burnt and the
meat can get overcooked so what I want
to do is pull it into its body so it
cooks really well and I’ll just all I
have to do is tie the legs together and
do that you’ll see there are all these
very complicated ways to trust a chicken
but this is about as easy as it gets so
I’m going just take a length of kitchen
twine and just tie these little legs
together and I leave long ends so it’s
easy to take the twine off nobody wants
to eat twine for dinner so just like
that and then it’s little wings just go
under here just tuck them under the
whole bird doesn’t have to be wrapped in
twine I’ve seen some birds that look
like they’re in bondage
roast chicken’s just the best kind of
comfort food and the good news is can be
a really simple meal or it can be a
really elegant one okay that’s ready to
go and now I’m going to make some
vegetables so all the juices from the
chicken are going to get into the
vegetables and they’ll all cook together
and it’s going to be so delicious so
into the
oven
425° for about an hour and a half can’t
wait that worse chicken smells so
good looks perfectly done it’s been in
for about an hour and a half and there
are lots of ways to tell the chicken is
done and all those delicious juices
coming out into the vegetables so the
first test I’m just going to take this
little string off so nobody ends up
eating it first test is to shake hands
with its leg if it wobbles like that
it’s perfect the second one is to cut
between the leg and the thigh and just
make sure the juices are running clear
and if they are it’s definitely done and
it’s done so I’m just going to cover it
with aluminum foil it’s really important
when you’re roasting Meats chicken beef
anything to let it rest for about 20
minutes after it comes out of the
oven I’m just going to keep it covered
so it stays nice and warm and all the
juices run back into the meat and it
makes it so delicious and then I think
I’ll put the vegetables back in the oven
and let them caramelize a little bit
while the chicken
rests
my chicken’s been resting for about 20
minutes it’s going to be perfect time to
carve it so the trick to carving a
chicken is I’m going to pull the leg off
first that’s I find that
easiest so I usually take the legs off
first put them on my platter and
depending on how big the legs are I’ll
just carve them a little bit but not too
much into sort of chunks and then the
wing comes
off
H it’s just so juicy inside it’s just
wonderful friend of mine said that Julia
Child how’s that for a teacher showed
her how to do this and it’s really
brilliant I’ve done it ever since take
the entire breast off in one
piece and then slice it directly
across like
this whole thing goes on the plate when
you cook a chicken at a high temperature
the Skin’s one of the best parts because
it’s nice and crisp and now the
vegetables I’m going to keep this for
later for chicken
stock I’m just going to mix it all
together all those juices oh it’s just
delicious and all these carrots and
fennel and onions and fresh thyme I’m
just going to put it right on the
platter with the chicken I’m going to
take all the juices of the vegetables
and the chicken in the bottom and just
run them all over the
chicken really use everything in that
pan just that maybe a little sprinkling
of good kosher salt over the top who
wouldn’t want to be home for this dinner
for years and years and years every time
Jeffrey came home on Friday night I
would make roast chicken and then one
day I thought I’ve got to be a little
more creative than this I want the house
to smell great and of course I want to
make chicken so each time I challenge
myself to make something new I’m making
chicken picado which is wonderful I’m
going to start with two chicken breasts
I’m going to do a coating for them so
they’re sauteed and a lemon and butter
SA sausage is so good so the first thing
I need is half a cup of flour just
allpurpose
flour half a teaspoon of
salt 1/4 of a teaspoon of pepper just
going to mix that all together so that’s
the first part of the coating and it’s
going to be dipped into one
egg just mix with a little touch of
water just be it all
together the next part of the coating is
breadcrumbs I use seasoned breadcrumbs
about 3/4 of a
cup okay I’m just going to heat a little
oil in the
pan just a few
tablespoons and while that gets hot I’m
going to take the chicken
breasts and P them out until they get
really
thin sort of even chicken breast they’re
sort of thicker parts and the thinner
and other parts and this way they C cook
more evenly and they cook really
quickly rolling pin’s a good Basher some
people have meat pounding things but
everybody has a rolling pin I like them
between a/4 and 1 half inch
thick and just do it in two directions
so it ends up smooth doesn’t end up in
ridges oh
okay so the first one goes into the
flour and just make sure it’s coated all
over and shake off the excess into the
eggs the flour dries it out and then the
eggs make it so that the breadcrumbs
will
adhere and then the
breadcrumbs seasoned dry
breadcrumbs and right into the
[Music]
pan perfect just two minutes on each
side until it’s golden
[Music]
brown okay that guy’s
done perfect now the next one little
oil
right into the Pan 2 minutes on each
side H I wonder if this is going to
replace Jeffrey’s favorite roast chicken
for Friday night chicken
[Music]
dinner oh perfectly done okay I’m going
to put this on a sheet pan keep it warm
in the oven 400° for about 10 minutes
right alongside the red onions so the
first thing I’m going to do is just wipe
out the pan that I cooked the chicken in
and I’m just going to heat up tablespoon
of
butter so the chicken is warm in the
oven just keeping it warm in the oven
while I just make a nice sauce for it
okay now I need 1/ third of a cup of
freshly squeezed lemon juice it’s
probably two
lemons
just going to pour it right into the
butter okay now half a cup of white wine
really nice dry white wine something I
drink for
dinner
okay half a teaspoon of
salt 1/4 of a teaspoon of
pepper and this is what I’m going to do
with the lemon shells I’m going to put
them right in the sauce so you get the
flavor of the zest just Cooks
together so I’m just going to reduce
this by half it’ll take about 2 minutes
while I chop up some parsley and some
sliced lemons to put on the
[Music]
chicken this looks perfect okay now I’m
going to take the lemon out it’s
actually surprising the oil in this
really does flavor the
sauce
great that’s going to be wonderful okay
and then the
[Applause]
chicken some of the picata
sauce that looks pretty good some slices
of lemon so Jeffrey knows it’s lemon
picata little bit of
parsley these roasted onions smell so
good I love the way they look
who doesn’t love mashed potatoes and
buttermilk mashed
potatoes oh your timing is perfect as
always guess what’s for dinner well
let’s see it’s
Friday chicken but what kind of chicken
it’s chicken picata oo that looks
great let me tell you how good this
chicken
is it is it up there with the roast
chicken you know I used to think that
roast chicken was the only thing I could
have on Friday night but this chicken
picata this is just as
good