Is This Viral Chicken Recipe Any Good? We'll See About That!
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- čas přidán 10. 09. 2024
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Yo I love your videos. It's nice to see another ex chef cook, cos dude, you know how to cook.
Could you please put the °C up on screen if you aren't gonna use international units? Sure there's more than a few non-US viewers watching.
Appreciate this series in particular, you're helping make the world better by testing and improving, and stopping me from swearing at my screen whenever I see these abomination recipes. Always too much butter, always poor techniques, always overcooked. Shocked this one didn't have a cheese and bacon sauce tbh, how'd it go viral with only a few thousand calories?
I love your videos and channel 💞
That side view in the video had me laughing. The straight forward view just seems much better to view.
Doesn’t work
I hate how the word “viral” has become the only adjective used in these tiktok recipes, thank you for actually telling us if they’re good or not.
Nothing makes me cringe more than seeing "viral" used. Viral indicates nothing when it comes to the recipe actually being good. There's so many "viral" videos that are absolute shit.
Oh it spread like a disease, let’s eat it!
And, the medical use of the word viral, is supposed to be a BAD thing! That's kind of like saying, "This food tastes like crap! I want more!"
I guess most recipes just get shared but not cooked a lot otherwise they probably would not go viral if everyone tried them first
Viral isn't a word that should go with food
To elavate that sauce I would have charred that pepper. It would have added some depth of flavor and would pair well with the chicken.
Maybe the tomatoes too. Fire roasted.
can't go wrong with some char
@@nancyeaton731 I thought about that, they were blistered, but I thought char on the tomatoes and the pepper might start fighting the Dill and parmesan, but I am not 100 percent sure on that one.
@@thatdudecancook Carcinogens are wrong. Taste good though.
Great idea!
Hope you're having a beautiful day!
Thx bro u too
You too, brother!! Love you and your videos
It's a better day any time that to post a video.
Yay Friday and a video from you guys
I miss your hair :(
10:53 The little passive-aggressive "he's touching my food again 😡" edit 🤣
I will never understand how video's like that get so popular over yours and other actual helpful videos
oh look re-invention of Chicken Kiev. and yeah, deep / shalow fried on a pan would be much better, as Chicken Kiev is originally made
4:01
FYI, the name of the city is pronounced like "Keeve" by the Ukrainians, almost one syllable, but the ruzzians say "key-yev" with two syllables.
Polish cuisine has a very similar dish also, called devolay.
@@ianglenn2821 thanks, Karen, the city was "kee-yev" since the 11th century.
Kyiv*
I substituted mint for the dill.
And mayonnaise for the butter.
And limburger for the Parmesan.
And a sponge for the chicken.
And gunpowder for the panko.
Hol on you might be onto something with the gunpowder
My Mama would make Chicken Kiev on special occasions and it was so delicious! She made sure the chicken sealed as much as possible before breading and then sear in shallow oil until browned, finishing them in the oven. What a treat!
Kyiv*
@@valerazio thanks for the correction. I appreciate that. Anytime I can learn, I’m happy! 😊 Have a great rest of the day!
@@valerazioits kiev in every language other than Ukrainian
@@ChodeMaster exhibit A
Sonny I adore your videos! I’m making your Peri-Peri chicken for my family tonight, because it truly is the best chicken recipe I’ve ever tried!
You and Andy cooks are the only 2 cooking channels I need 🙌🏽💯
It was already a good day with it being Friday, but one of your video drops too?!? How awesome!!
I ordered the 24" HM magnet...love this thing. It's cleared up a ton of counter space where I had a knife block.
A layer of pesto w/parm would be fun to try vs. the butter.
That fridge kick was hilarious
I was disguised as a window cleaner, the fridge had no idea what was coming
@@thatdudecancook You should totally do more of these..."normal" occupations that surprise attack the fridge.
🤔 Looked like Mario….
My favorite fridge hit to date
@@thatdudecancook It still doesn't know that it got hit
As someone that feels they are CONSTANTLY washing their hands when cooking, I appreciate you leaving it in.
Garlic and dill on chicken is great! Dill is also really good in tuna salad, and even egg salad if you use a lighter touch.
Great video, man. I like everything you put out, but this format is def. really fun. I like the idea-when you do these-that you take one serving of whatever it is and fully divert to how you'd do it (within the context of the original recipe) and then do the rest to the letter of the video you're watching. Cheers, man.
So I make this strawberry habanero salsa for the holidays that my family practically begs me to make. I'm not going to give you my recipe, but I really want to see your take on it to see what I could improve on. The ingredients are basically what you'd put in any salsa, but I try to complement the strawberries and habaneros.
3:31 WHERE IS THE NOISE FOR SARGEANT GILBERT
defo will try this but with a twist, of garlic in the butter and air-fried
Better than a thousand hollow words is one word that brings peace.
Nice, I've been clamoring for you to do both the original recipe and one with your tweaks, since you started the series. Glad to see it happening!
Cool video I would love to see you guys taste test and then do a 5 min segment on how to elevate the recipe and make it better (your idea to do it with basil and less butter for example)
It looks very versatile, I'd try it. Also, the prep looked easier than the finished product, which had me thinking it would be a booger .😅
You can substitute the dill for some fresh chopped spinach leaves for a different taste (I'm not a great dill fan, or a dill don't as opposed to a … )
Great review, boys! Keep up the content-you guys rock!
IDK, I might be tempted to wrap up a slice of ham, some swiss cheese, and some broccoli inside that bad boy. Wouldn't that be delicious? What do you mean someone already created that? And it's available in the frozen section of the supermarket? Who knew?
Awesome video, as always! I really liked that you added your own version. I think it would be interesting to see how all your changes would compare to the original for all future videos in this series. You can have a taste test to see which version is best.
Nice! Variations of time and technique without changing the recipe to show What If, then discussing other changes, other possibilities.
I think turning the 30 min ones half way through would help Brown them on both sides. The butter is frying the bottom so why not turn and fry the top too? 😕
I like how Brian helped you watch the video and had comedic effect for you to bounce off.
You guys are insane! Love your show!
I made chicken kiev once upon a time. You should cover that in a video so I can remember how.
Brother, I loved you as Imhotep in 1999s The Mummy! Its cool to see you involved in something outside of acting. Bravo!
Ty for this chicken recipe.
My doctor asked me to take 90 days off from beef and pork.
I'll be doing poultry and fish with the two of you.
If you know, you know.
That's just bad Chicken Kiev
adding that much butter will do the same harm as red meat
I'd be okay with parm in the breadcrumbs, but yeah, mozzarella would probably be waaay better inside. Or maybe do pepperjack, and go more Tex/Mex or southwest on the sauce, almost like a salsa.
Would love a series about resturaunt techniques for the home cook to use to assist in efficently.
I love this channel..! Keep it up, boys! 🔥
Great video, I would have liked if you'd gone one step further and remade the recipe like how you described at the end.
How about a tour of your herb garden.
Looking to start growing my own, I enjoy all your videos.
Your the dude
Honestly this is how I treat my tuna steaks before they go into the cast iron and they come out with a crust like nothing else and super juicy and flavorful
Thank you Sonny, I made it with basil and mozzarella cheese, and I shallow fried it for 2-1/2 minutes. And I used more Panko than breadcrumbs, and a side dish of Angel hair pasta with my personal home made Marinara sauce. Molto Bene. Thank you. That dude CAN COOK.. I kicked my neighbors fridge.
Yum, butter chicken! Indian is my fave
Maybe add a bit of panko to the butter to soak it up as it melts?
I'm loving this series!
I just cooked your first video from this series last night, love that hedgehog chicken! Love this series
I cooked the Gyros yesterday and 2 hours at 400f was WAY too long. I took mine out of the oven after 90 minutes and it was overdone already. Just wondering if you used a fan oven as I did or maybe that was the mistake I made? Love the channel bro!
The efficiency we have at removing trash has made creating trash more acceptable.
I've been around long enough to know if a recipe is going to work, or not before making it, and I don't need 2 million uneducated cook views to tell me otherwise. I only watched this to see your reaction to something I would never make in my kitchen, because I totally respect and love your recipes dude!
Uh, this is painfully greasy. lol
I hope you keep this series going!
What a cool experiment, thanks for sharing!
The double wink, gentlemen! 😘🤣
If you double breaded these the butter might not leak out.
I guess we shouldn't be surprised that the masses run after mediocre recipes, simply because somebody puts them on YouBoob or Tikkety-Tokkety.
I like the ideas you gave at the end of the video. There's a zillion reasons why your techniques (etc searing, cooking to a temperature target!) outshone the ones from the original video.
11:02 bahahahha this was an amazing transition. Btw adding a slice of pickle instead of using dill makes it a German rolladen in a stew like sauce
Appreciate your honesty. A little too dark but it’s fine.
8:50 that dude is a master baster.
One thing I'd change is flipping the oven cooked breasts half way through, so that both sides get golden brown. Also, fresh tarragon instead of dill.
Love the videos! Could you tell us where you got your serving plates from? Love the black slate look
Feels like the creator is somewhat new to cooking. (The butter insures you don’t get super dry meat)
Dude, what has that fridge done to you lol 😆 😂 🤣
Question about the knife rack...if the knives are still wet from washing, will it still hold?
How about deep frying those??
Bingo!
So, Sonny is in some town, some where in the US, and I'm in nowhere, Ontario, Chinada. Yet we both use the same brand of avocado oil. Coincidence? Or is it because that's the only brand I can find, anywhere, off-line? BTW I make extra stuffing and gravy at Thanksgiving and Christmas and freeze it. Instead of butter and cheese for roll ups, I use cranberry sauce and then some stuffing. Brown them off and make an onion pan-gravy with a couple ice cubes of turkey gravy added while they finish in the oven. Serve with buttery mashed spuds and it's chickurkey day in July. Cheers all.
There’s a dish called Buttered chicken and that’s definitely Buttered chicken but not the one I was thinking of 😅✌🏻❤️
Chef Jean-Pierre just did that recipe (chicken Kiev) on his YT channel. Seemed more believable there as he ALWAYS uses tons of butter.
I like fried foods dark and extra crunchy!
Hey, sorry i know you probably get asked this a million times but would you have a link to the made in japanese knife you use ? I've tried looking on their website but cannot find yours which looks absolutely perfect ! Thanks in advance, loved the video !
I've been thinking about making homemade mozzarella or ricotta cheese. Wondering if you have any input on the subject. Would love to see you take a stab at it! Maybe throw it in a homemade lasagna as well 🤙🏼
Helpful and informative! Thanks.
That fridge kick scene gave me spooky chills
i feel like you would kill a morty impression, would love to hear one in a video!!
Really excellent review of different methods and the best way to improve!
"Lazy chicken kiev" sounds like a pretty good description for that, sure. Also, 50 min is bananas for a rolled chicken breast that thin
Love you guys! How about making an easy, but upgraded lasagna?
Marcus is a total hunk..
Looks like Adam Levine's baby brother
I agree. I think it’s partly because he’s also funny, dorky, and real.
i really like this series, keep it going
I totally agree with you about the recipe "tweeks." Also, I'm still waiting for that viral baked sushi video that I suggested a few months ago that you said you'd try 😂 I gotta see if it's a train wreck or worth trying.
The running toddler kick got me
I didn't know fridges had shins 😂😂😂
50 minutes at 400 degrees is absolutely psychopathic.
i like what you did with the kitchen sunny!
yeah, here in Canada, regular butter is $8 a stick. looked like a waste of butter!
11:02 might be my favorite one yet😂
It's not who you are that holds you back, it's who you think you're not.
I would use mayo instead of butter. Still get some moistness and wont leach out so much
You do you but leave the rest of us out of it.
What is it with americans and mayo.
Mayo is not a butter substitute.
I love ThatDudeCanCook Videos 💙💛
Your the best. We love you!!
Never bend your head. Always hold it high. Look the world right in the eye.
If I were to cook them that long in the oven I would certainly use chicken thighs with some modifications. Even whole boneless chicken breasts can cook in 20 minutes or less depending on the temp.
Not a suggestion for this series specifically, but a video for a stuffed chicken breast recipe with a more traditional filling / technique would be cool
They are NOT too dark! They look just right to me.
Adagio at 10:36 add the dramatic sound we need for this.
Fridge: "Wait, is that all you got?"
How many of us Pavlov's Dogs totally winked at the Wink Cam at exactly the same moment they did?
I'd skip the dill and go with cheddar / broccoli combo
Yeah that sounds great 😊
I hate broccoli and don't like cheddar cheese unless it's mild cheddar, so I'll stick with the original recipe, lol.
Zzzzz
🤮
@@kasper_429 thanks for letting me know i was wondering when you were going to tell me
How do you make butter chicken?
Hold my beer
It's Kiev cutlet. Butter should be sealed so it stay inside during cooking.
Kyiv*
You are the Master Baster.