Naaaah dude..... That chicken was healthy..... It packs protein for muscle & fat for energy & burning.... When are you all gonna wake up stop blaming it in the fried chicken and just workout and you can eat fried chicken along with other healthy food just everything in moderation duuuuude. Chill out. 🎉
I’ve been to this restaurant 3 times and every single time it hits!!! The chicken is just spectacular, juicy, and crispy!! It’s called honeymoon chicken and it’s in DC if anyone’s curious. Definitely give them a try!
Iam also a local chef from India my recipe chicken +ginger garlic paste+slight amount of fresh chilly paste+corn flour starch+chilly powder+turmeric+garam masala+fried curry leaves+slight amount of curd or lemon juice+onion paste+salt and paper let it rest for some time and presurre cooker it in oil you will get the juiciest fried chicken
I’ve had a Love Affair with Fried Chicken my whole life. Sunday is the Best time to bring Family together for a good meal. Thank You for Sharing this video.❤
❤ Youre using my moms recipe. She tossed in celery salt too. Mom soaked the chicken in milk before she added the spices. In a cast iron skillet. With Crisco shortening. The meat would melt in your mouth. Use a cast iron skillet. Nothing beats that ❤ great vid RIP Mama 😢
Zmiller , my great grandmother had a killer recipe and where I stored it faded away drastically. She was from Mississippi, grew up in Louisiana. Judging from your comment I trust family old school receipes any thing you can share about her fried chicken. Thank you.
Based off the looks of that chicken, I’m doing everything he just said. I’ve learned to fry chix very similarly minus the baking soda baking powder additives. Can’t wait to try it out though!! 😊
That’s what I was looking for! What’s in it for the chef if he’s not even given the proper credit? I want some of HIS CHICKEN!!! Did I say “IMMEDIATELY”??? 😂 Lbvs
The key to making the best fried chicken along with what the chef said is to make sure your chicken is COLD and your grease is HOT. As soon as the coating hits that flour battered chicken it will lock in the juices !!!! Never fry chicken that’s room temperature it will be dried out everytime ! 😊
Let's all agree that there are at least half dozen ways to make the best fried chicken with them all sharing 2-3 foundational points. Plus it all depends on the person eating.
exactly. My granny made great fried chicken and all she used was salt, pepper, paprika, and she made it in a cast iron skillet. I think her secret was putting the lid on halfway through cooking.
Literally showed my southern mother this and she is confused. She couldn’t figure out why this is so complicated. Just use shelf rising flour, baking powder. Season the raw chicken and the flour mix with basic salt, pepper and garlic powder or just use Tony’s for ease. You can either shake in a bag, toss in a bowl or hand coat… now fry. Literally how it’s been done since the 1800s
@@MisFit...ButGodIt does. Self-rising flour is all-purpose flour and baking powder. (Baking powder is mostly baking soda with some cream of tarter (mild acid). Some also contains a little corn starch so it pours better).
Did you do as he recommended with the double fry? And if so, can you just explain what he meant? Like am I suppose to deep fry the chicken at low temp first?
However, it was actually slavery and segregation that made this dish more mainstream. Slaves were generally allowed to keep chickens, so frying them on special occasions became a tradition. Segregation also made it difficult for African Americans to access some restaurants, so the method of frying chicken to preserve them became popular throughout. It is also said that African American soldiers during the Korean War passed on the knowledge of frying chicken to the Koreans, hence the birth of Korean Fried Chicken. (2/3)
That pressure fryer is what made it crispy. You can fry your chichen in a pressure cooker. Self rising flower does help but the pickle juice works because it doesn't cause the flour to fall apart in the oil. Most marinades do. Re-frying at a much higher temp synches the deal.
I use 4 eggs with the seasoning And roll in the flour mix 325 on the oil Tenderize in olive oil with lemon for a few hours. Then roll it a cook and it comes out fabulous. Just like this
Although it is a dish with a complicated and at times tragic history, it is enjoyed by millions around the world, especially so here in Washington DC. DC also has a deep history regarding Fried Chicken with excellent fried chicken staples including Honeymoon Chicken, where they combine traditional tastes with an arsenal of highly technical equipment including a THIRTY THOUSAND DOLLAR pressure fryer. Today we’re going to learn how to make the CRISPIEST fried chicekn from chef Rob Sonderman. (3/3)
I’ve never once used corn starch when cooking but it seems to be very versatile. Especially on chicken skin and fried things. I’m going to make beef tips in gravy tomorrow and use corn starch to thicken and see what that does
I have yet to meet anyone who does not like fried chicken, and that comes as a no surprise. Juicy, crunchy, salty, and aromatic. What is there not to like? Interestingly enough, our research shows that the Scottish were one of the first ones to fry their chicken, while rest of the world boiled or baked it. When they came to America, they brought their cooking methods with them. (1/3)
Danny can you post more on chef's secrets please? My dream & passion is becoming a chef but I don't have the finances to invest in culinary school so I basically learn by watching CZcams videos, food network, & cooking at home. So thank you so much for your exposure & content I very much appreciate, love, & enjoy. Thanks Danny!!😊🍽
Ancient people have been frying meat throughout Africa long before the Scottish. The Scots no doubt learned how to do so from Africans who travelled to Europe and beyond to the Americas long before Columbus accidentally found his way there.
@@Doyle-I’ve been to restaurants who serve fried green tomatoes, or even vegetables stuffed inside an egg roll but that’s sorta all I’ve ever seen haha
This is the best Fried Chicken in DC. Honeymoon Chicken is the name! They also had a big DC Rat problem. I’m still finna eat there. Lol! 😂 the chicken is crack!
Honey dust?? I was recently at a spot in St.L where they put some type of light dust on my fried chicken. It was mystery dust and it was amazing (I suspect it was fine salt, fine sugar, and a little fine powdered msg) I wouldn’t be surprised if their nickname for it was crack.
In culinary school my chef made us some fried chicken with his secret recipe and it’s was hands down the best fried chicken I’ve ever had!!! He was very aggressive about keeping his recipe a secret 😂
A lot of grocery stores use a deep fryer like this to cook up all batches of the best fried chicken 🍗 🐔 😋 all at once!! Believe it or not it's actually delicious chicken.
Aside from the chicken, that fryer is the most baller thing I've ever seen.
That is a pressure fryer, kfc also uses pressure fryers lol
They also use that in KFC
@@voswikchicfila too
Sounds dangerous but I bet it makes the best chicken
Dangerous ??@@tommasol9701
That crunch alone absolutely eradicated all the discipline to eat healthy in my body.
😂😂😢 me too
That crunch has me wanting my first fryer 🤣🤣🤣
You dont want that hard as chicken
Definitely chipped his tooth
Naaaah dude..... That chicken was healthy..... It packs protein for muscle & fat for energy & burning.... When are you all gonna wake up stop blaming it in the fried chicken and just workout and you can eat fried chicken along with other healthy food just everything in moderation duuuuude. Chill out. 🎉
I lost it at the "honey dust" 🤤🤤😍😍
This cook speaks so clearly.
How else they speak? Lol
@@xoangelicaf0523 I think this comment has some undertones to it if you know what I mean. 😂
@@anneeti5354lol possible... didn't even consider...
Real
is that racism i hear?
The key to good fried chicken is that fryer he has😂
Exactly.... It literally changes everything
💯
Yeah pressure fry is what kfc do
Online right now looking for cost of one
lmao
He flew right by the actual secret. The corn starch.
And the double fry method. Korean BBQ uses this method to get a glossy, almost caramel candy shell like crust on their fried chicken.
Your both wrong is the pressure fryer
All 3 of you are wrong. It's the hat.
No it the corn starch,
It sticks to your guts for life😂😂😂
All of you are wrong.
I get crispier chicken and I use potato starch.
IYKYK
I’ve been to this restaurant 3 times and every single time it hits!!! The chicken is just spectacular, juicy, and crispy!! It’s called honeymoon chicken and it’s in DC if anyone’s curious. Definitely give them a try!
You're a peach❤❤❤!!!
Finally a spot near me!!! I've DEFINITELY got to check them out!
Can you share the name of the restaurant?
"Honey Dust"? Hmmm 🤔 never heard of that one but will be on the lookout for it now😊.
The corn starch is what makes it extra crispy
exactly, along with that double fry technique. he basically just described the korean fried chicken style.
Yea bc self rising flour isn’t necessary at all
Facts
Baking soda is the reason
Which originated with Black American soldiers stationed in that area during the past.
The secret to the crispiest and crunchiest chicken is to put a microphone right up the persons mouth who’s biting it
😂😂
🥲🫃🏼🫶🏻
I read this as microwave 😅
@@DjmagwedeHD I did too
And aggressively biting it too
My mouth started watering immediately when I saw the food. Omg!!
Of course it did
@@axolaxolotl6362 Why because I am black?
@@keith.anthony.infinity.h LMAO hit the nail on the head.
@@TheMeatManOP I am actually African American which means I am mixed.
@@keith.anthony.infinity.h18% American 82% African lol 😭🤣
Double frying is definitely a great advice. It ensures that juicy on the inside and then, super crispy
When I heard “honey dust” I was sold , that sounds fire
Sold I tell ya!!
Why is ur pfp gato from naruto?!?!
@@LilGolGuppamost random pfp ever 😂
What place is this at ?
What is honey dust! I need info!
Crispiness is a given for almost any fried food. Flavor is the most important. Crispy ain't shit if the chicken tastes bland or bad.
If it has a lot of flavor, yet it’s soggy, that’s a fail. Looks like this recipe has both.
@@NYCRhythmehhh it depends really
Or over seasoned. I use to be too heavy handed for the crowd. Always have fun tryna top my last batch
Corn starch and fry it in some good old fashioned crisco. Best chicken ever
Facts
Iam also a local chef from India my recipe chicken +ginger garlic paste+slight amount of fresh chilly paste+corn flour starch+chilly powder+turmeric+garam masala+fried curry leaves+slight amount of curd or lemon juice+onion paste+salt and paper let it rest for some time and presurre cooker it in oil you will get the juiciest fried chicken
yours is much better than the recipe in this video
I’ve had a Love Affair with Fried Chicken my whole life. Sunday is the Best time to bring Family together for a good meal. Thank You for Sharing this video.❤
When he dropped that honey dust, I knew it was going to be a 10 out of a 10
Where does one buy honey dust?
The only honey dust I've ever seen was in an adult toy catalog...
@@LisaMT1218dehydrate honey in the oven on a low temp for a couple hours, blend into a dust.
@LisaMT1218 😳 *GirrrLLL U cRaZy 🤪...*
#TooDamnFunny
🤣😂🤣
@@LisaMT1218where does one find an adult catalog 😮?
@@LisaMT1218its called honey powder. Look that up instead
❤ Youre using my moms recipe. She tossed in celery salt too. Mom soaked the chicken in milk before she added the spices. In a cast iron skillet. With Crisco shortening. The meat would melt in your mouth. Use a cast iron skillet. Nothing beats that ❤ great vid RIP Mama 😢
I’m loving the comment section even more lol
Zmiller , my great grandmother had a killer recipe and where I stored it faded away drastically. She was from Mississippi, grew up in Louisiana. Judging from your comment I trust family old school receipes any thing you can share about her fried chicken. Thank you.
The crisco in a can....yesssss😂😂😂😂.....awwww RIP to your sweet Mom
Don’t go telling your moms recipe!!! What is wrong with you! It was supposed to be a secret momma should be disappointed😂🤦🏾♂️
My granny did the same except when she cleaned it she used a lemon
Anyone else notice how his voice got higher after he said "double fry" lol
Yeah I thought he inhaled helium between jump cuts
Fr
Based off the looks of that chicken, I’m doing everything he just said. I’ve learned to fry chix very similarly minus the baking soda baking powder additives. Can’t wait to try it out though!! 😊
What's the name of the Chef? He and his testaurant should be credited in the story.
Exactly
That’s what I was looking for! What’s in it for the chef if he’s not even given the proper credit? I want some of HIS CHICKEN!!! Did I say “IMMEDIATELY”??? 😂 Lbvs
And who was that guy at the end?
Chef is Rob Sonderman, restaurant is Honeymoon Chicken in DC
@@boblynch1528thank you!
I need to know more about the honey dust and honoured to be here for episode 1!🎉🎉🎉
Korean fried chicken mix. At the Asian store. You won’t regret it! Sooo good and crispy!
The key to making the best fried chicken along with what the chef said is to make sure your chicken is COLD and your grease is HOT. As soon as the coating hits that flour battered chicken it will lock in the juices !!!! Never fry chicken that’s room temperature it will be dried out everytime ! 😊
Let's all agree that there are at least half dozen ways to make the best fried chicken with them all sharing 2-3 foundational points. Plus it all depends on the person eating.
exactly. My granny made great fried chicken and all she used was salt, pepper, paprika, and she made it in a cast iron skillet. I think her secret was putting the lid on halfway through cooking.
@@anthonyrobinson6590no flour ?
@@user-yk9qp1fv5f of course, lol.
@@user-yk9qp1fv5fIsn’t that grilled chicken?
@@anthonyrobinson6590that's grilled chicken, not fried lmao.
That fryer getting more praise than the actual reason we were watching the short!😂❤
Chicken looks kicking tho!
Also, mustard helps keeps the meat moist and gives it another dimension of flavor.
Yesssss gotta have that mustard ❤❤❤❤❤
Bro didn’t even chew but is 10/10😂😂
Literally showed my southern mother this and she is confused. She couldn’t figure out why this is so complicated. Just use shelf rising flour, baking powder. Season the raw chicken and the flour mix with basic salt, pepper and garlic powder or just use Tony’s for ease. You can either shake in a bag, toss in a bowl or hand coat… now fry. Literally how it’s been done since the 1800s
It does come out a little crispier when you use the double fry method. But it is an extra step
Marinade chicken in pickle juice, Add Chipotle powder corn starch, smoke paprika, self rising flour, honey dust salt pepper baking powder, onion powder, double fry, all purpose flour 325° then 350°
Baking powder is in the self rising flour the next ingredient would be corn starch
One thing he also said is that self rising flour has baking soda in it, and it does not, so you definitely need to add it.
@@MisFit...ButGodIt does. Self-rising flour is all-purpose flour and baking powder. (Baking powder is mostly baking soda with some cream of tarter (mild acid). Some also contains a little corn starch so it pours better).
Man I used this exact recipe at home & the chicken came out amazing it was extra crispy but moist and juicy. Thanks for the tip bro!!
How long did u marinate it??
I'd marinate it at least 24hrs
@@rollin60z 2 hours is the industry minimum with 24 hrs being the maximum
@@rollin60z6 hours minimum
Did you do as he recommended with the double fry? And if so, can you just explain what he meant? Like am I suppose to deep fry the chicken at low temp first?
Shout out to this young chef I like what he said definitely took note ❤❤❤❤
It’s the “honey dust”. Sprinkle a little sugar on hot chicken right after removing from oil. It will help make it crispy even after it cools a little
You had me at "marinate this chicken in pickle juice"
Sweet or dill???
Dill
That’s not all he used though….looks like it had pepper on it by the time he put it in the flour. Wish they’d shown the whole process.
However, it was actually slavery and segregation that made this dish more mainstream. Slaves were generally allowed to keep chickens, so frying them on special occasions became a tradition. Segregation also made it difficult for African Americans to access some restaurants, so the method of frying chicken to preserve them became popular throughout. It is also said that African American soldiers during the Korean War passed on the knowledge of frying chicken to the Koreans, hence the birth of Korean Fried Chicken. (2/3)
I don’t care about fried chickens relationship with slavery. It’s taste good and that’s it.
@@HeEde. Cared enough to make a comment about not caring. Weird.
@@MisterPugglesu cared enough about him not caring to comment about his lack of caring. Weird.
@@yawns3004you cared too much about hus comment😂😂😂
@@1luhmo😂😂😂
That fryer is a piece of art 😮
My trick is to buy professionally fried chicken, bring any leftover home &
air fry it.
Voilà! Extra crispy chicken.
Broke bitch type beat
This Guy is Very Good and Honest 👍❤️ Very Hard to find these days 👍👍
That sounds absolutely heavenly
THAT LOOKS SO CRISPY AND CRUNCHY AND SO DELICIOUS
That pressure fryer is what made it crispy. You can fry your chichen in a pressure cooker. Self rising flower does help but the pickle juice works because it doesn't cause the flour to fall apart in the oil. Most marinades do. Re-frying at a much higher temp synches the deal.
His voice changed halfway through the video
glad i wasn’t the only one who noticed
real@@SaheerMusic
I think his mic went out, so you're hearing him from the filmers POV.. made his pitch sound lighter
Right⁉️
Na fr 😂
Adding corn or potato starch is the key to a crisp chicken coating.
I put the chicken in a 350° oven after frying, to keep it warm and to retain crispness.
No dog where you get the honey dust from I need that❤
How about mentioning the restaurant's name and in which city?
Mannn like where is this truck lmao
I found it Honey Moon chicken DC
@@gracethande982 thanks
@@gracethande982thank you person 😢
@@gracethande982thank you ❤
That first dude wasnt even eating the chicken he was like a vacuum, sucking that shit in, like damn... Chill...
I use 4 eggs with the seasoning
And roll in the flour mix
325 on the oil
Tenderize in olive oil with lemon for a few hours.
Then roll it a cook and it comes out fabulous.
Just like this
Presure fryer means its broasted chicken imo the best way to eat fried chicken. Juicer and the flavor penetrate the chicken and ofc crunchy
Although it is a dish with a complicated and at times tragic history, it is enjoyed by millions around the world, especially so here in Washington DC. DC also has a deep history regarding Fried Chicken with excellent fried chicken staples including Honeymoon Chicken, where they combine traditional tastes with an arsenal of highly technical equipment including a THIRTY THOUSAND DOLLAR pressure fryer. Today we’re going to learn how to make the CRISPIEST fried chicekn from chef Rob Sonderman. (3/3)
ty for always putting a comment or 2 telling us about the history and other info about the food
The sad scottish
It was invented in Scotland, what’s so sad about that?
It’s just fried chicken bro most of history was never recorded or discovered remember that.
@@brucebanter-theincrediblej7927where did yall get info that fried chicken was invented in Scotland? And who invented there?
The chicken looks so delicious 😋 ❤.
That fryer is gold
I’ve never once used corn starch when cooking but it seems to be very versatile. Especially on chicken skin and fried things. I’m going to make beef tips in gravy tomorrow and use corn starch to thicken and see what that does
That looks absolutely incredible
When he said fry at low then rest then fry high he just dropped secrets
Not really a secret in Black old school cooks who fry chicken, which is probably where he got that from.
Generous Cheff for shareing.Thank you💖.Will definitely try it🤤
Bro woke up and chose best content option 😊
I have yet to meet anyone who does not like fried chicken, and that comes as a no surprise. Juicy, crunchy, salty, and aromatic. What is there not to like?
Interestingly enough, our research shows that the Scottish were one of the first ones to fry their chicken, while rest of the world boiled or baked it. When they came to America, they brought their cooking methods with them. (1/3)
Danny can you post more on chef's secrets please? My dream & passion is becoming a chef but I don't have the finances to invest in culinary school so I basically learn by watching CZcams videos, food network, & cooking at home. So thank you so much for your exposure & content I very much appreciate, love, & enjoy. Thanks Danny!!😊🍽
@@chucktz469 I got you
What ingredients are in the honey dust?
@@trobinson6482honey from bees
and dust from your ceiling fan.
Ancient people have been frying meat throughout Africa long before the Scottish.
The Scots no doubt learned how to do so from Africans who travelled to Europe and beyond to the Americas long before Columbus accidentally found his way there.
Strong mic really makes quality good sounds 👍
Honey dust? Bruh I'm sold.
Best looking Fried chicken I’ve ever seen , that looks so freaking good & the crunch sound omg ….
Look very delicious 😋🤤 I love fried chicken 🍗🍗
Hello from New York what is Honey dust
You can use mustard to make it crunchy too. Season your chicken up and put the mustard on and use the flour and fry
Thanks Chef for the tricks,& tips !!🌻
We don’t need a professional chef. We just ask our mother, grandmothers and aunties. 😂
great vid, information-filled comments. very cool
"If it doesn't change colour, just know you have a problem" 😂
That fryer is the truth!!!
I don't eat chicken, but I will use this to deep fry and make crispy veggies. Thanks.
Looks good 👍
I've never heard other crispy veggies other than fried onion
@@Doyle-I’ve been to restaurants who serve fried green tomatoes, or even vegetables stuffed inside an egg roll but that’s sorta all I’ve ever seen haha
nasty
𝑇𝑓
What spot are you guys at?!
Yt boy knows his stuff!! That’s almost soul food level.
That crunch at the end. Whheewwwwww
This is the best Fried Chicken in DC. Honeymoon Chicken is the name! They also had a big DC Rat problem. I’m still finna eat there. Lol! 😂 the chicken is crack!
Make sure it's a chicken leg you're eating.
😂😂😂
Honey dust?? I was recently at a spot in St.L where they put some type of light dust on my fried chicken.
It was mystery dust and it was amazing (I suspect it was fine salt, fine sugar, and a little fine powdered msg) I wouldn’t be surprised if their nickname for it was crack.
That man in the end is not only foodie but handsome 😊
Omg where is he!!!! I will fly out just to try that chicken
This video should be named “How to create the crunchiest, juiciest heart attack
There's a certain temperature for the chicken and the oil to make crispy chicken based on my experience working on jollibee.
Bro was holding man hostage for the secret kraby patty chicken
Where is this magical chicken restaurant? NEED
Honey dust?😮
That's What I'm Saying
Like, for real
The moment you said double fry, I knew it couldn’t be good anymore.
I actually came across this method on a accident and been using this technique ever since...
You look like someone who has never cooked ever in your life...
Honey dust is Msg lol and it tastes awesome
Good heart chef, selflessness at its peak .
In culinary school my chef made us some fried chicken with his secret recipe and it’s was hands down the best fried chicken I’ve ever had!!! He was very aggressive about keeping his recipe a secret 😂
It was already fire and my man pulled up the ol' "honey-dust" 💀
Beautifully crunchy
I'm glad he actually seasoned it.
A lot of grocery stores use a deep fryer like this to cook up all batches of the best fried chicken 🍗 🐔 😋 all at once!! Believe it or not it's actually delicious chicken.
Thanks for highlighting more of the DC food scene! More please!
He was right about home made fried chicken 🍗
Professional Chef😂😂😂 Been frying chicken for 50 years, Hush😂
Oh Lordy. I just went to heaven.
This is amazing. Love the chefs presents and demeanor.
20 out of 20 💣💣💣💣❤️❤️❤️❤️
Both the chicken and the chef looks so good! 😍 I need to try these tips because that chicken had my mouth watering 😋
A good deep fryer is a game changer.
Cornstarch is a clutch move. I like to add tapioca and cornstarch to flour.
Great advice on the double frying.
You can do the same if you’re trying to master Scottish classics like deep fried mars bars or pizza supper.
He is very confident in his chicken and shares a lot of information generally. I would love to visit that business. 👍
Love learning new food techniques
Me seeing the presure fryer: "Yeah nah, thats the key right there"