youve made it in life when your profession says " chicken scientist"

Got this in recommended, was strangely fascinated. glad i clicked

Is it jus me or we were waiting to see the raw chicken being fried in the glass pot

Imagine someone asking you what's your profession. Uhm...I'm a chicken scientist

Wow! I've made so many fried chicken recipes on my Channel and my favourites (best results) were the ones I cooked with a cast iron. I didn't understand the science of it till now! Thank you Chef.

This is why my Grandmother kept different batches of grease that she used repeatedly. Fish grease, chicken grease and bacon fat. And she only fried in cast iron. Best food of my life.❤️

Parents: You should become a scientist. Son: No I want to be a chef . 5 years later

.. I'm just here to watch them fry the chicken in that transparent pot

Bought a deep fryer a couple weeks ago. Been making fried pickles, lumpia, Taiwanese popcorn chicken, potato pancakes...the list goes on as my cholesterol goes up!

in my country, you don't throw away oil until it's : BLACK. mm.. flavory black used oil🌊

There are a lot of really great chefs on KZfaq that do a really good job of explaining the science behind food and cooking, but I don't think anybody does it better than Chris Young.

This is the chefsteps i miss and love, makes me remember the pressure cooker and blender video

This channel is gold. Modern cooking explained thoroughly but modern chefs! Instant hook.

I am supposed to be studying but this is clearly more important.

This is a great introduction to frying food. I have an electric turkey fryer I use to cook chicken. It’s a few gallons so it takes more time to heat up. But more old holds more heat so you don’t get the temp drop. I also like to crank it up to like 350. As soon as it gets to temp drop in the chicken and lower to 325.

This makes a lot of sense now why some of the Asian chicken recipes I've seen (sweet/sour chicken, basil chicken, etc) tell you to cook it for 30-45 seconds and then fry it again. Thanks!

He didn't even mention letting your chicken stay out of the fridge for at least half an hour before cooking to get it more warm. The Oil wont cool down as much if you do that regardless if you use a cast iron pot or not

Thank you for breaking it down!!! Amazingly educational for a home cook!!!!

We need more videos like this one!

I came back and was eager to try it. Thank you for sharing knowledge

So tl;dr: one tablespoon of old oil to brand new oil, and use a cast iron pot.

WOW. How many years does this guy put in to have this much knowledge about FRYING A CHICKEN!!!! Completely blown. 🤯

Literally one of the best videos I've ever seen. Interesting and informative

Disappointed, you should demo on how to scientifically cook a perfect fried chicken

I miss the Chris narratives about the science behind cooking

I major in chemical engineering. The explaining involves lots of knowledge of chemical engineering. It is pretty good

This is why I subscribed. Science of food. Keep it up guys! 👍

When they told me I could be anything I wanted to be when I grew up I didn’t know it included a “Chicken Scientist” 🤣

Wow. One of few people on KZfaq to go into actual cooking science. This has been very interesting thank you. Potent and useful knowledge.

This is so much of valurable information....thanks a lot

Wtf I thought you stopped making videos, I've been subbed since day 1 and this is literally the first time a vid has appeared on my feed in years

Finally the right information!!! Thank you so much!

Amazing video! Love the passion to cook

Everything explained! Thank you!

More Chris breaking stuff down the dude is amazing

I've always wondered why dirtier oil fries better and this proved it! Thanks!

That's the miracle of moisture management!

I love how this guy loves something that I love...

One fried chicken holds so many sciences behind it. Incredible.

I appreciate this kind of science 👏

Subscribed 👨🏼‍🍳 thank you for the content chef.

Thanks for the tips. Specially that spoon of old oil 👌

Love this scientific series!

So helpful video thanks for this video i hope there's more video likes this

Great presentation. on the old school method. Which is useful to know..

I learned how to fry chicken from my mama it really doesn't take all this all you need is hot oil, seasoning (not just salt and pepper), salt brine(keeps the chicken moist), buttermilk, cast iron, and self rising flour best oil to use is Wesson vegetable oil if you're allergic to peanuts if not peanut oil is really good as well

I expected waaay more like exact heat and the coating etc and you just tell me that I should put it in a cast iron and all my problems will be gone? Huh...

Thanks u so so much it was really a good lesson

thank you so much, this is the best information ever.

Love the editing.

*there’s always people that needs over complicate things. Fried chicken is easy, season the raw chicken, season the dry batter, use water or milk(milk optional) and fry it depending on the size of the chicken pieces if you have smaller pieces it will dry cook faster off course and if you have bigger pieces it will take longer for them to cook.

I loved this, molecular gastronomy is so interesting

Nice presentation! It's awesome

Cast iron pot and and induction cooktop, I’m ready to do this!

Wow! I just wanna share with you all how the way I cook my home made fried chicken. The secrets are: 1st. Make sure the chicken is on room temperature for it to be juicy also. Also there are a lot of ways to make it more juicy. 2nd, use proper ingredients for the breadings, the secret is of course you know it already, small amount of baking powder to make it crispy. 3. The type of cooking oil, VERY IMPORTANT, I use COCONUT OIL. 4. Cook it on a high temperature on the first 1minute. It will immediately crisp your chicken, it will make it a bit golden brown already, then put the flame into medium. Or you can set aside first the chicken after making sure the chicken is already crisp, then put it back when the oil is on medium heat already. 11 to 15minutes depending on it's size, the chicken is already cook.

Thanks a lot dear am from Uganda 🇺🇬

This is true. A brand new oil takes time to cook a frird chicken. I thought it was just the kind of oil I was using.

I miss this channel. If only they can upload more consistently

I really thought this was a joke but dude really knows how to make the perfect fried chicken

Yeaaaa Chris is back

Idk why KZfaq recommended this video but since they did... Can you make a part two? You left me hanging. I need to know about the type of flour, eggs or no eggs, white vs dark meat

Informative and concise.

Next time I go look for another job I’m going to put “Chicken Scientist” on my resume.

And then theres my brother who try to fry chicken with olive oil. 😂🤦‍♀️

Pan Frying in a cast iron skillet is the best way to fry chicken. Especially when you get those deep brown caramelized scald spots.

This was so cool!

I love this, interesting stuff

I remember in the ‘70’s when we changed the french fry oil that the first batch made with new oil was the best fries ever. Maybe different for chicken? Or maybe we had better (unhealthy) oil back then.

When I grow up I wanna be a chicken scientist like you,sir!

after watching this and learning all the things he said, i decided to buy jollibee.

Nice recommendation and quality vid

Better than i expected

I have good cast iron pots, i agree they are best for deep frying. But i also have henny penny Computron 8000 and nothing on earth will beat it for cooking chicken. 😀👍

Vegetable oil & butter unsalted is best & to get crispy crunchy skin you need corn starch & you let the oil heat up at a low temperature until you add the chicken then you put it on a medium once the oil stops talking then you take the chicken out the best way to let the flavor settle is to really let the chicken thaw out so what I do is clean it with vinegar & lemon juice until it's done thawing out then I season it pat dry then add a little bit of chicken broth & bullion & garlic/onion powder, pepper sazon put a tight lid on it marinate for a hour then prep my flour season my food with little salt cause I didn't put any in the chicken & other non salted seasonings but I make sure I've been done this the day I'm cooking it if I know I'm cooking it for dinner I thaw & clean out un the afternoon like 12 so I can start cooking at about 3 or 4

Try to used pressure cooker to used as Fryer . Heat it up until steaming then dip fried the chicken closed the lid then cook it in 11min.

I love you Chef Steps!

"what do you want to be in the future?" Normal kids:"Astronaut" OG:"Chicken Scientist"

I just use an air fryer, always crispy & juicy but never greasy, and since i brine it with salt and spices, it is always filled with flavor

I am here just for the glass pot actually...

Imagine studying through college and graduate school to become a chicken scientist... I want to be one.

i reccomend to use used oil for deep frying, got this tip by a chef when i lived in vietnam

Chris Young is the man!!!!

The video was too short. It left me wanting to know more! 😀 I learned so much, and got a better understanding of how to get the result I'm looking for. One question I have is how to flavor the chicken itself, and not just the skin. I'm thinking Injectors would just 'spot' season the Chicken and not the entire piece. Any help is much appreciated! Thank you. And thank you for sharing such valuable information. 😊

Congrats 1 millions subscribe

My Air fryer fried chicken looks uncooked but it's overcooked.

Great video

Great content

It's perfect when it's ready for me to eat😋

I love kitchen science!

YES MORE CHRIS YOUNG

how is this guy a chicken scientist?!

im high asf so this video is actually pretty interesting 😭

I never wanted to see this.. but now as i do, 'm feeling hungry.

Watching this made my life is more complicated!!

When youtube algorithm recommends a good video 👍🏻👍🏻

In the Philippines, we use fully synthetic oil with a viscosity of 5w40 to achieve the maximum golden brown crispiness.

A glass pot(?!) A wanna one like this, so pure and easy to clean

the music that started right when he started to talk about technical stuffs was distracting me just when I needed my brain, good cast iron tip tho, makes so much sense

my grandmother don't know nothing about this science, but her chicken is full of flavor crispy golden brown in appearance an absolutely delicious!

This is what science class should be