Crispy Garlic Breadcrumb Chicken
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Date: 2019-07-25
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Comments and reviews: 10
Barry-Allen The-Flash
Thanks a bunch, Chef John Didn't know what I wanted for dinner til I saw this vid pop up in my sub feed and decided to give it a shot with what I had on-hand tonight, subbing out what I needed to (like using pork instead of chicken. Went pretty smoothly, except I totally DID forget the hot handle once: P Luckily, it wasn't the _first time_ I needed to grab it after bringing it out of the oven, so it had cooled off a bit. I also made too many bread crumbs, and had so many in the pan at the end, I ended up creating more of a weird stuffing or flat matzo ball instead of a sauce (went great with my leftover mashed potatoes I had as a side though. The point is, this all came out super delicious You're the best, dude (-)
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Thanks a bunch, Chef John Didn't know what I wanted for dinner til I saw this vid pop up in my sub feed and decided to give it a shot with what I had on-hand tonight, subbing out what I needed to (like using pork instead of chicken. Went pretty smoothly, except I totally DID forget the hot handle once: P Luckily, it wasn't the _first time_ I needed to grab it after bringing it out of the oven, so it had cooled off a bit. I also made too many bread crumbs, and had so many in the pan at the end, I ended up creating more of a weird stuffing or flat matzo ball instead of a sauce (went great with my leftover mashed potatoes I had as a side though. The point is, this all came out super delicious You're the best, dude (-)
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Bonnie Crews
I just made this recipe and it turned out delicious, but I have a question. I'm a novice cook and I've always stayed away from chicken because I'm afraid of cooking it wrong and poisoning my family lol When I cooked this dish, I let it stay in the oven for 12 mins and then took its temperature. It read 130ish, so I put it back in for 5 mins. At that point I checked it again and it said about 143. For better or worse, I decided to take it out at that point and try it. I had a small bite and, like I said, it was delicious, but I'm a little scared of getting salmonella poisoning. Do any of you experienced cooks have any thoughts?
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I just made this recipe and it turned out delicious, but I have a question. I'm a novice cook and I've always stayed away from chicken because I'm afraid of cooking it wrong and poisoning my family lol When I cooked this dish, I let it stay in the oven for 12 mins and then took its temperature. It read 130ish, so I put it back in for 5 mins. At that point I checked it again and it said about 143. For better or worse, I decided to take it out at that point and try it. I had a small bite and, like I said, it was delicious, but I'm a little scared of getting salmonella poisoning. Do any of you experienced cooks have any thoughts?
reply
Robert Pait
Only pictured was the juice of half a lemon unless you put a whole lemon in your squeezer? I make a stuffed chicken roll that is breaded and pan-fried before finished in the oven, in a sauce. I'm going to use your bread crumb topping adaption instead this time and see how it goes. Definitely looks like a lot less mess with a similar resulting product. I may use white wine instead of lemon juice. After all I am the chef amazing of how I'm deglazing( it's a reach, but I feel I should get at least partial credit for trying)
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Only pictured was the juice of half a lemon unless you put a whole lemon in your squeezer? I make a stuffed chicken roll that is breaded and pan-fried before finished in the oven, in a sauce. I'm going to use your bread crumb topping adaption instead this time and see how it goes. Definitely looks like a lot less mess with a similar resulting product. I may use white wine instead of lemon juice. After all I am the chef amazing of how I'm deglazing( it's a reach, but I feel I should get at least partial credit for trying)
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woofljh
Made this tonight Very very good The only thing I would do different next time is a little more Cayenne or maybe chipotle and I would use smaller breasts. The ones I used were jumbo double Ds It took longer for them to get done in the middle and they just seemed a little too thick. TIP. if the meat is not done in the middle and the bread crumbs are starting to get to brown, Lay a piece of tinfoil over the chicken breast for the last few minutes until its doneAnd dont skip on the pan sauce That was very good. Thanks CJ
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Made this tonight Very very good The only thing I would do different next time is a little more Cayenne or maybe chipotle and I would use smaller breasts. The ones I used were jumbo double Ds It took longer for them to get done in the middle and they just seemed a little too thick. TIP. if the meat is not done in the middle and the bread crumbs are starting to get to brown, Lay a piece of tinfoil over the chicken breast for the last few minutes until its doneAnd dont skip on the pan sauce That was very good. Thanks CJ
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Phill Roo
Love your videos and have followed for a very long time even before foodwishes, BUT can I ask maybe a slight adjustment when showing Temperatures that you use, on screen, could you also include C temperatures for your loyal NON American or British followers, That would be awesome, Thanks. I know we dont have to be totally lazy and we can do it ourselves, Just find it a nice touch.
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Love your videos and have followed for a very long time even before foodwishes, BUT can I ask maybe a slight adjustment when showing Temperatures that you use, on screen, could you also include C temperatures for your loyal NON American or British followers, That would be awesome, Thanks. I know we dont have to be totally lazy and we can do it ourselves, Just find it a nice touch.
reply
DT L
HelloI have a request I am looking for the ranch dressing made at soup plantation aka sweet tomatoes. I have been put on a veggi diet due to super high cholesterol and I find many ranches not good The ranch at soup plantation is the best but no one I mean no one on the internet can figure it out please help me in my new life style I have to make this work to see 50 yrs of age thank you
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HelloI have a request I am looking for the ranch dressing made at soup plantation aka sweet tomatoes. I have been put on a veggi diet due to super high cholesterol and I find many ranches not good The ranch at soup plantation is the best but no one I mean no one on the internet can figure it out please help me in my new life style I have to make this work to see 50 yrs of age thank you
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Taylor G
Food wish Hey Chef, I was wondering could you do a recipe thats just a classic potatoes gratin? Ive never made it before, but Ive had it at restaurants and Id like to make it for Thanksgiving this year. If not its OK, I can just try a random recipe online, but I trust the recipes you do because every time I cook one, it always tastes amazing: )
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Food wish Hey Chef, I was wondering could you do a recipe thats just a classic potatoes gratin? Ive never made it before, but Ive had it at restaurants and Id like to make it for Thanksgiving this year. If not its OK, I can just try a random recipe online, but I trust the recipes you do because every time I cook one, it always tastes amazing: )
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BijutsuYoukai
I cannot count the number of times I have absentmindedly forgot the whole 'the handle will be hot' part and gotten a burn on my thumb or forefinger. Nowadays I constantly remind myself 'Don't. Touch. The. Hot. Handle. ' So thank you very much for adding that reminder here - My fingers and others will appreciate it, I am sure.
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I cannot count the number of times I have absentmindedly forgot the whole 'the handle will be hot' part and gotten a burn on my thumb or forefinger. Nowadays I constantly remind myself 'Don't. Touch. The. Hot. Handle. ' So thank you very much for adding that reminder here - My fingers and others will appreciate it, I am sure.
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Jonathan Pizarro
Well, I had some breadcrumbs lying around and whoops, it began bubbling and kind of burned. I said screw it and continued on and the chicken turned out super juicy and flavorful, so it was still a success. Next time I won't cheap out and just make panko/buy it and make it how it is meant to be done. great stuff chef john
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Well, I had some breadcrumbs lying around and whoops, it began bubbling and kind of burned. I said screw it and continued on and the chicken turned out super juicy and flavorful, so it was still a success. Next time I won't cheap out and just make panko/buy it and make it how it is meant to be done. great stuff chef john
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pedantic43
Love your videos & recipes. A little confusion here. Video says 450 F oven. Blog recipe says 275 F oven. Bit of confusion with F & C degrees, maybe? Many of your fans like melive in countries that use degrees C, so if you would be kind enough to print both on your printed recipes, that would be great.
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Love your videos & recipes. A little confusion here. Video says 450 F oven. Blog recipe says 275 F oven. Bit of confusion with F & C degrees, maybe? Many of your fans like melive in countries that use degrees C, so if you would be kind enough to print both on your printed recipes, that would be great.
reply
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