How do you recommend storing oil after being used like this? Do you have an article or video on this?

Kenji is the reason why I’m constantly hungry in the middle of the night.

I will never stop being amazed on how we don’t have to pay for these videos , all the knowledge we get from Kenji is priceless. Thank you Kenji.

That crunch and “hoo!” Classic. The science and real time cooking process is why these are some of my favorite cooking videos out there. Thanks bud!

This is exactly why you are my favourite chef of all time. I followed you in the food lab, years ago following your exploration and interest and love of cooking. But your casual not egotistical cooking is so refreshing and your casual approach in this show is so comforting, really amazing. Good food - be it fancy, plain, complex or simple, you give it all up here without favour Loving the new book. Me and the kids are doing recipes together from it weekly, another stay at home dad btw.

I made this recipe for my wife when she had a rough day at work. It made our day so much better. Thank you!

Just when i was about to sleep... Here comes kenji with a mouth watering chicken sandwich video.

It's crazy, every time Kenji releases a video my meal plan suddenly changes

I’ve never laughed as hard as I did in a kenji video until he said “I prefer the tangy zip of miracle whip” in the most southern accent ever. Fitting.

Thank you so much for this recipe! I made this for my girlfriend tonight with a homemade thousand island sauce (with my secret ingredient: smoked paprika), brioche buns, and iceberg lettuce. I marinated the chicken for two hours in pickle juice leftover from a batch her grandma gave us. Anyway, my gf declared it to be one of the most delicious things she's ever eaten and by far the best chicken burger she's ever had! Thanks again! We both loved it!

Seeing you take out all the little crispy bits and save them reminds me of a place called Rips Tavern in Ladd, Illinois I’d go to when visiting family. They’d bring you the crispy bits and pickles as complimentary appetizer for the table before you ordered. Love the video!

The wok requires less oil because of its sloping sides as compared tp a cylinrical vessel and so will also heat more quickly.

The subtle, yet genius, cooking tips you give in your videos are impeccable. Thank you!

Well I was gonna make some thai coconut soup tonight with the chicken I had, but I think I just changed my mind. That *CRUNCH* when you bit into it was so satisfying lol

I’ve also found frying in a wok reduces the amount of oil needed.

These videos of your recipes are infinitely more helpful than your (already incredibly helpful) written recipes-especially for people with children. The little shortcuts or hacks you show in the videos are really what make them invaluable. If I had read the recipe I wouldn't have tried to make this; seeing you do it so nonchalantly made me believe I could make it today. I did, and everyone loved it. Thank you!

this is actually perfect, all those high end videos from chefs and everything just isnt very feasible for home cooks, this is perfect its not overly done its not glamorous it shows you exactly what to expect at home.

I appreciate the unit conversions in the video Kenji!

hey kenji just wanted to say i've been following your channel for a while now. you've given me the confidence to cook and experiment with different flavors and cooking is now one of my favorite things to do

i love the little compost bucket, very clever.

Literally just finished making this thanks to you. Learned a lot through trial and still ended up with some delicious sandwiches! Wish I could like this more than once!! I'll be spreading the word though, don't worry.

Kenji thank you for your simple yet logical explanation for using a wok to deep fry. I rarely deep fry , but now it's time for me to invest in a wok and makes this awesome chicken sandwich! Thank you.

My favorite thing about Kenjis channel is he cooks drinking munchies food. But he’s also incredibly relatable and an amazing chef as well. Kenji is my go to for home cooking techniques and awesome recipes. I’m gonna def try this one soon.

I missed this style of video. It's the reason I subscribed to you. Love the simplicity and late evening vibes.

I always appreciate the recipe and then all the info about how to adapt it! I never thought of using yogurt instead of buttermilk!

Thanks for this recipe! I just made this for the family same day, and they loved it! Some of us ate the fries chicken on a sandwich, and others ate it as is. I cooked about 10 thighs,each one cut in half, for a total of 20 pieces, and they were gone by this morning. I really liked the slight pickle flavor that stuck around.

I was just thinking about the buttermilk fried chicken my grandma would make us, and how I really wanted to relive that. Thank you Kenji.

".... the tangy zip of miracle whip." hahaha that got me 😂

I've made these sandwiches before and they're amazing.

So I actually made these tonight, finished it just now. Used pickles as per the "original" recipe as Kenji described (though I'm jealous of the peppers, I want to try that next). Didn't have self-rising flour, but made my own also per Kenji's recommendation. Flour, salt and pepper, spoon of baking powder. I let the chicken breast soak in pickle juice (from my jar of pickle chips) for about 3 hours. Took the breast out and slightly thickened the pickle juice with a big heaping spoon of greek yogurt stirred in. Coated the chicken in the wet, dredged it in the dry. Also did the "extra cragglies" trick by pouring some of the wet mixture into the flour mixture and stirring it a bit before dredging. I would recommend pan frying it as per Kenji's instructions, do not do what I did, but I grabbed some metal tongs and actually deep fried the whole chicken breast. I made sure to pull it out if things looked even slightly on the unruly side, then re-submerged. I really babied it and paid close attention to it. After probably 6-8 minutes, the browning was beautiful so I called it done. I let it rest for about 5 minutes just to make sure carryover heat kept the thicker bits going just in case. Anyways, I sandwiched it all up with pickle chips and some toasted bread (wish I had some buns, but it wasn't a big deal). Was SUPER delicious. If you like pickles and fried chicken, it's heavenly. Really "present" tang from the greek yogurt too. Outside was crispy. Inside was perfectly cooked, not undercooked anywhere, nice and juicy. I'm absolutely doing this again soon. Just posted this because I figure so many people on cooking videos just say "I'm hungry, wish I had this" so I wanted to be one of the few to say "I actually made this!"

Papa Kenji blessing us yet again. Already know this is gonna be fire

this video has thus changed my life forever. i will always remember this video in hard times.

I refer to this video whenever I make fried chicken. Thank you Kenji. A simple video for a great tasting chicken sandwich.

Last time I tried frying something the oil went over and caught fire and I had to use a fire extinguisher. It's been a decade, but I've still not fried anything since. This video makes me want to try again though.

Impeccable video as always Kenji. I love every recipe of yours I've tried and your warmth and enthusiasm for food and teaching about food is infectious. I will be making this in the coming days although I will probably break the 5 ingredient mark by adding some form of homemade mayo/aioli. Hope you're enjoying Colombia

This sandwich made Kenji literally giggle that’s all I need to hear to know this is a good recipe

Looks delicious . I love your new book. Lots of material to digest

Any ingredient that lasts for more than 6 months in the pantry after being opened (still safe and at least 60% as flavorful/aromatic), is relatively cheap, and very commonly used I would say you don't count as an ingredient. Salt is cheap, common, and lasts literally forever. Whole black peppercorns in a pepper mill fit the bill. Bran and peanut oil I would count as an ingredient

I can't imagine how hot that was when you bit into it! Looks amazing. Excellent tips!

I made chicken fingers with this recipe over the weekend. Delicious. From here on out I will always brine my chicken in jalapeno juice when frying it. I also added a bit of cayenne to the flour. My breading didn't stick very well. Next time I think I'll brine over night to get some more jalapeno into the chicken and before adding the buttermilk I'll take the chicken out, pat them dry and give them a light coat of the flour before dredging and breading again. J. Kenji López-Alt recipes never fail.

you know it's hot when shabu drops it on the floor to cool down

I use the leftover brine from home fermented chilis to brine chicken, can definitely recommend!

By far the best fried chicken you can make at home! My girlfriend and I are always surprised by the result. I top it off with chic fil a sauce from the store and the similarity is uncanny.

Happened to have this stuff around the house and made some chicken sandwiches for dinner (with some gochugaru, and a sweet, spicy and smoky mayo sauce). It was freaking great! Thanks Kenji!

Continue to be fascinated by chefs eating piping hot food. Then again my girlfriend just eats Mac and cheese straight out of the oven. I could never

This is going on the dinner list for the week. Fantastic stuff, Kenji. Thank you.

Dear Kenji, it's 3am here, why you gotta make me hungry? Love ya!

Another awesome recipe and Kenji makes it look so easy and doable. Can’t wait to try it!

Thank you for this recipe. Fried chicken has always been a hard one for me to get right. I think I can do this.

Funny enough, I had this good general TSO recipe that I enjoyed. Started adding some of my liquid brine to the chicken chunks and it made the chicken nuggets so much crispier and better too :)

Thanks for the tip on adding some brine to the dry dredge - I’d never heard anyone address HOW restaurants got such an amazing breading. (And the wok tip is another game changer.) cheers!

12:48 I greatly appreciated that, thanks for the shoutout after this delicious recipe!

made fried chicken yesterday and didnt have buttermilk, so just used pickle juice and whole milk. worked great! that bit of liquid in the dry flour was a super pointer too, never had done that before. good stuff kenji!!!

Digging the stache Kenji.

most replayed moments, the ingredients and when you gave some chicken to your lovely dog

I love using lard for deep frying. It doesn't seep too deep into the food and it doesnt make food taste oily like canola does. Also there is no waxy stuff like beef tallow or duck & goose fat. Plus the smell is heavenly!😍

it might have been hot but that crunch at 11:58 was incredible

Just made these, recipe is incredibly good for how simple it is. A tip to make them even better is to do a second coating before frying, after putting it in the flour, put it into the brine again and then once more into the flour, really gets it coated.

I used left over brine from a jar of olives that I had added garlic and chillis too a few days before came out amazing.

Thanks, Knji! I just made this (for the second time) and used a bit Hot Mama's oil in the brine. They came out PERFECT. My wife told me I have to stop making fried chicken now. Cheers!

"Slightly over-toasted" is my favorite way to eat breads

Unbelievable that this is 13 minutes long (with exception to waiting for the brine). You make it look so easy. This would take me probably at least 2 hours.

This is my new favorite cooking channel

we miss the late night cooking videos!!

Every time I see a deep fried recipe, I always think about your technique on how to clean the oil using gelatin. Life changing pro tip. I use it all the time. Extends the life of the oil.

Kenji's dogs see him wearing the Go Pro "aw hell yeah."

This dude making the perfect content for the late night munchie meals where you’re drunk and start whipping up anything in the kitchen

Whenever I visit my grandpa we seem to make fried chicken breasts, so I think we'll try some of these techniques next time!

Kenji’s stasche is asserting dominance over the KZfaq food world

Great recipe made it as a midnight snack after work ,highly recommend

this has been the best fried chicken I cooked. Thank you for this great video kenji !

Dude! that little giggle in-between bites says it all?👍

I just did this but did 50/50 pickle and jalapeño juice overnight, then 50/50 AP and corn starch. Fire recipe!!!

this looks super good. I'd put a little Kewpie mayo on that bun, but otherwise perfect!

Right on for tossing the dog a couple bites. Your vids are awesome. Thanks for all of your content.

If you're going the buttermilk route like I did, I would suggest taking the chicken out of the brine and dipping it just into the buttermilk, rather than mixing the buttermilk with the brine. Mine was a bit too watery when I did that. Still tasted great!

I don’t want to wash my hands Kenji is the best cook online

I was searching kenji (vtuber) channel and stumbled upon this video gosh I don’t regret it at all new sub btw loved ur video 😌👌

Made this for my parents today. They loved it.

I like the new look of Kenji!

Nice! I love simple recipes

Feel like adding the yogurt/sour cream as a spread on the sandwich would be good, too!

I made cacio e pepe at 2am this morning following Kenji's instruction video..it turned out perfect...

Hey Kenji Suggestion for a future video : beef or salmon tartare recipe Cheers from San Diego California

The facial hair looks so good and so does the sandwich!

Making some pescado frito tonight, I think Kenji just convinced me to use my wok to fry them up.

Am I the only one know thinks Kenji looks a lot more Japanese with his moustache? 😅

saving this video

There is a biscuit shop in Asheville NC that makes a mimosa fried chicken biscuit and the recipe for the chicken is essentially a mimosa based brine with coriander. If I ever fry chicken, it's my preferred recipe. Name of the restaurant is called "BiscuitHead" if you ever visit the area EDIT: here is the ingredients for the brine if anyone is interested: - 2 tbsp kosher salt - 3 tbsp sugar - 2 tsp ground coriander - 1 bay leaf - 2 cups water - 2 tsp paprika - 1 tsp curry powder - 2 cups orange juice - 0.25 cups champagne (or white wine) Works for 4 chicken thighs according to the recipe

375F = 190C and 325F = 160C in *real units,* Kenji showing his absolute disdain for imperial measurements.

You can literally hear how crispy it is from the sound of him eating it.

I made this today and it looked beautiful, wish I could show everyone the pic

Always love the content and Shabu, thank you.

Glad I stumbled upon this channel, this is great stuff!

I had to take a break from eating this recipe to come and leave a comment. RUN DON’T WALK TO MAKE THIS RECIPE. Screw the haters, this is the most delicious chicken sandwich I have ever had. I marinated it in pickle juice for about 8 hours. This shit is beyond divine - this is the kind of simple delicious food that will break your brain. THANK YOU!!!!!!

Turned my volume all the way up to hear the crunch, I about busted

Badass Chef with a badass pepper grinder!!

Pickled Jalapenos and Chicken were made for each other. I would be tempted to slap on some smoked provolone cheese and maybe some Ranch dressing.

spicy pickles is the way to go fs. if you use bread and butter, golden NC BBQ sauce is a good combo for a sweet and savory style

Mouthwatering. good job Kenji. Your use of Pedantic also made me chuckle. I can only imagine the "smoke" you get from losers who are so critical. I will always be a fan and admire and look forward to more content from you, my friend.