Dooky Chase-Style Fried Chicken
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Date: 2023-09-23
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Comments and reviews: 19
Michael
I have been at this for years and I have yet to sucessfully fry a whole chicken, there is no way you can cook anything covered in flour in 350 degree oil for 15 minutes without it coming out burnt. I use fresh oil (I have tried every kind from peanut to corn to canola, I have used a little oil (shallow fry) to a whole lot of oil (ie 2. 5 gallons or more, I have used stainless pot and cast iron pots, I measure the oil temp with a very accurate instantant read themometer and I even have a very high end induction range with smart pans that allow me to set and maintain the oil temp to within a couple of degrees, trust me when I say that my range can recover the oil temp withing a couple of minutes. The only thing I can think of and that nobody tells you is how low do you let the oil temp fall before it starts to recover? I have been keeping it right at 350 and my chicken is golden brown and beautiful in about 5 minutes but raw in the middle, if I cook it until it is done then the outside is too dark and burnt tasting. Do you feel my pain?
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I have been at this for years and I have yet to sucessfully fry a whole chicken, there is no way you can cook anything covered in flour in 350 degree oil for 15 minutes without it coming out burnt. I use fresh oil (I have tried every kind from peanut to corn to canola, I have used a little oil (shallow fry) to a whole lot of oil (ie 2. 5 gallons or more, I have used stainless pot and cast iron pots, I measure the oil temp with a very accurate instantant read themometer and I even have a very high end induction range with smart pans that allow me to set and maintain the oil temp to within a couple of degrees, trust me when I say that my range can recover the oil temp withing a couple of minutes. The only thing I can think of and that nobody tells you is how low do you let the oil temp fall before it starts to recover? I have been keeping it right at 350 and my chicken is golden brown and beautiful in about 5 minutes but raw in the middle, if I cook it until it is done then the outside is too dark and burnt tasting. Do you feel my pain?
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David
I haven't had Dooky Chase's chicken yet, but always have Willie Mae's when we go to NOLA. One of my sons moved there with his wife a couple years ago, and every time we've gone there was some issue or other causing us to not be able to go there, but Willie Mae's is at least equally revered among locals, and maybe preferred by some. In any case it looks very similar to what you've produced. It's about the only chicken I've eaten that I'll prefer the white meat.
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I haven't had Dooky Chase's chicken yet, but always have Willie Mae's when we go to NOLA. One of my sons moved there with his wife a couple years ago, and every time we've gone there was some issue or other causing us to not be able to go there, but Willie Mae's is at least equally revered among locals, and maybe preferred by some. In any case it looks very similar to what you've produced. It's about the only chicken I've eaten that I'll prefer the white meat.
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EricTheKei
Please allow me to make a suggestion for another fried chicken recipe video, however far that may be down the line: ) Namely, the one used at Willie Mae's Scotch House, also in New Orleans (and not far from Dooky Chase. Their chicken is buttermilk-battered after a 24-hour soak in (supposedly) an iced-tea-based marinade with plenty spice. It's really, really good, however they do it.
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Please allow me to make a suggestion for another fried chicken recipe video, however far that may be down the line: ) Namely, the one used at Willie Mae's Scotch House, also in New Orleans (and not far from Dooky Chase. Their chicken is buttermilk-battered after a 24-hour soak in (supposedly) an iced-tea-based marinade with plenty spice. It's really, really good, however they do it.
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Susan
Asian fried chicken secret: Combine equal parts potato starch (not potato flour) and regular flour. Starch fries up to a shatteringly crispy texture that flour alone cannot achieve, but a pure starch coating lacks heft, hence the combo with regular flour. Potato starch plus flour is truly fried chicken perfection.
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Asian fried chicken secret: Combine equal parts potato starch (not potato flour) and regular flour. Starch fries up to a shatteringly crispy texture that flour alone cannot achieve, but a pure starch coating lacks heft, hence the combo with regular flour. Potato starch plus flour is truly fried chicken perfection.
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baronvg
I ve seen a couple recipes now that use just a beaten egg as the marinade and the chicken always comes out looking perfect. So much so now that I think buttermilk or milk or anything like that is extremely overrated. Just use a light coating like egg and let the chicken itself do all the work.
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I ve seen a couple recipes now that use just a beaten egg as the marinade and the chicken always comes out looking perfect. So much so now that I think buttermilk or milk or anything like that is extremely overrated. Just use a light coating like egg and let the chicken itself do all the work.
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nateroo
ALMOST exactly how my late Mom fried chicken. just a couple additional spices (thyme, oregano) in the spice blend but beyond that, exactly the same. We loved when Mom made fried chicken, and I love this fried chicken recipe, with or without thyme and oregano, but I usually add them both: .
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ALMOST exactly how my late Mom fried chicken. just a couple additional spices (thyme, oregano) in the spice blend but beyond that, exactly the same. We loved when Mom made fried chicken, and I love this fried chicken recipe, with or without thyme and oregano, but I usually add them both: .
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Ann
Your videos always bring a smile to my face, sometimes a chuckle, or a laugh and for the first time like this one, all of the above. This is now my favorite. I think it even replaces the first time I watched you and got hooked. But fond memories will remain for Salisbury Steak.
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Your videos always bring a smile to my face, sometimes a chuckle, or a laugh and for the first time like this one, all of the above. This is now my favorite. I think it even replaces the first time I watched you and got hooked. But fond memories will remain for Salisbury Steak.
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RileyJackFan
Chef John. You are the Leather, and the Lace, for Sharing Fried Chicken from Leah Chase!
Really Great Fried Chicken is my Great White Whale. cannot make it at home. it's ALWAYS better at a Restaurant. Still gonna do this anyway. I LOVE Fried Chicken!
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Chef John. You are the Leather, and the Lace, for Sharing Fried Chicken from Leah Chase!
Really Great Fried Chicken is my Great White Whale. cannot make it at home. it's ALWAYS better at a Restaurant. Still gonna do this anyway. I LOVE Fried Chicken!
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Roberto
Try the flour step in a large cheap plastic bag, one piece f chicken at a time while trapping as much air as possible in the bag. Twist the top and shake. It's efficient, quick, uses less flour, less messy, keeps your hands cleaner, and nothing to wash up.
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Try the flour step in a large cheap plastic bag, one piece f chicken at a time while trapping as much air as possible in the bag. Twist the top and shake. It's efficient, quick, uses less flour, less messy, keeps your hands cleaner, and nothing to wash up.
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mothman1967
Dooky Chase? I never heard of it, but I never imagined anyone chasing dooky. In most of the country, dooky is the same as doo-doo or other names I won't get into. I sincerely hope the chicken is better than it's name implies.
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Dooky Chase? I never heard of it, but I never imagined anyone chasing dooky. In most of the country, dooky is the same as doo-doo or other names I won't get into. I sincerely hope the chicken is better than it's name implies.
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Taylor
The fact that you know that a quarter cup of water makes for a thinner, crispier chicken coating amazes me. Oh. if I could just download a fraction of what you know into my brain. what a difference that would make.
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The fact that you know that a quarter cup of water makes for a thinner, crispier chicken coating amazes me. Oh. if I could just download a fraction of what you know into my brain. what a difference that would make.
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Greg
To say Leah Chase is New Orleans, icon, is an understatement. Not just for the food, but an icon of the civil rights movement. Her great-granddaughter Zoe Chase, runs the kitchen now. Standards maintained.
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To say Leah Chase is New Orleans, icon, is an understatement. Not just for the food, but an icon of the civil rights movement. Her great-granddaughter Zoe Chase, runs the kitchen now. Standards maintained.
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Ted
Left over fired chicken is amazing for dipping! I also prefer it cold unless it is something like a Nashville style with the honey oil and the powder, or anything done with added flavor and texture ya know.
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Left over fired chicken is amazing for dipping! I also prefer it cold unless it is something like a Nashville style with the honey oil and the powder, or anything done with added flavor and texture ya know.
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Mo
Just got back from New Orleans and had the Dooky Chase fried chicken. It was absolutely delicious and the restaurant had a great and historic atmosphere. So excited to try this recipe. Thank you Chef John!
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Just got back from New Orleans and had the Dooky Chase fried chicken. It was absolutely delicious and the restaurant had a great and historic atmosphere. So excited to try this recipe. Thank you Chef John!
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Capital
Whenever I make fried chicken, I use my largest pot, which is about a foot tall, and probably 12 inches diameter. I usually fill it 1/3rd to 1/4th full of oil and fry just a few at a time.
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Whenever I make fried chicken, I use my largest pot, which is about a foot tall, and probably 12 inches diameter. I usually fill it 1/3rd to 1/4th full of oil and fry just a few at a time.
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Aaron
chef John. i seen a video of a person coring out a whole orange and lemon and sticking chicken legs in them and baking. i need to see your take. seems a lot of effort yet it looked great
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chef John. i seen a video of a person coring out a whole orange and lemon and sticking chicken legs in them and baking. i need to see your take. seems a lot of effort yet it looked great
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ID10T
My mom would have eaten that entire platter by herself AND some of her world's best homemade potato salad, if she were still with us. but I'll be happy to do it in her absence. RIP Mom!
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My mom would have eaten that entire platter by herself AND some of her world's best homemade potato salad, if she were still with us. but I'll be happy to do it in her absence. RIP Mom!
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Dreadful
I read the name of the recipe and had to see how that was pronounced. I know it is probably someone's name but that is not a word I want to hear when talking about chicken.
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I read the name of the recipe and had to see how that was pronounced. I know it is probably someone's name but that is not a word I want to hear when talking about chicken.
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Azreal
Is chef John still throwing out old techniques while hoping people don't understand that his pop culture references are a defensive tool vs the more creative chefs out there?
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Is chef John still throwing out old techniques while hoping people don't understand that his pop culture references are a defensive tool vs the more creative chefs out there?
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