Best Chicken Recipe On Youtube? We'll See About That!

what's up dude you know those crazy viral YouTube videos with millions and millions of views it's always just a pair of hands peaceful music and weird clickbait titles today we're gonna put one of these recipes to the test and see if it's worth the hype in my new series we'll see about that and as always there is no time to waste now let's go today's recipe is coming from the channel schneller cook that's the name of the channel I'm assuming clock just means cook right Schnell fast I don't know I don't speak German but I'm saying fast cook that's my best guess fast cook and the video is titled it's so delicious that I cook it almost every day chicken leg dinner in a pan thumbnail looks tasty to me let's have a look at this and as always I'm watching this video for the first time so we can get an authentic reaction those are some huge chicken thighs wow or she's really small I don't know starting with oregano and pepper not sure how I feel about putting dried oregano right onto the chicken like that it feels like if these get seared in a pan the oregano is going to burn right away but I don't know we'll see it's a lot of potato in those peels you know what I'm saying baby carrots she's starting off with that olive oil butter a combination which I happen to love olive oil and butter are just two of the best right and they taste so good together carefully your fingers careful of your fingers tuck them in dicing up some onion cubing up some potatoes once your chicken thighs have gotten nice and golden brown give them a flip to me it feels like those should have gone a little bit longer but that's all right it's not the end of the world this is the way to cook though sear the meat in the pan take it out and then throw your vegetables into that same pan because it's got the olive oil the butter and now the chicken fat triple threat of Flavor now she's simply mincing up some garlic along with some parsley whoa we're taking a little bit of a wild turn here we've got a pan with some honey some sweet chili sauce some soy sauce some lemon juice and some Dijon mustard that's like a whole bunch of cultures just met up and just said let's just make one sauce out of everything we got man but I'm not against it I bet you that's going to be good it is a bit a little bit strange but I don't know I bet you it tastes good garlic and parsley goes into the vegetables once they're forked tender chicken thighs go back on top of the vegetables and then the sauce is going all over the chicken this one thing I can tell you for sure right now is that this dish has a lot of flavor just based on that sauce alone it's gonna be interesting to see and you can see when this chicken comes out of the oven it's definitely not too thick everything's sort of evened out in there and honestly looks delicious and I really can't wait to try that sauce especially but is it worth the hype is it worth 13 million views we'll see about that and as always at the end of the video we'll give this a rating and if it's really good we're gonna go outside and we're gonna turn my fridge into a burning pile of scrap metal starting with the prescribed five chicken thighs I'm gonna drop some dry oregano on them honestly this is something I would never ever do but I won't judge it so early I want to see what happens right for me putting dry spices on something I'm going to sear is not really a good idea because my fear is that these spices will burn but we'll see I just gotta talk about what I'm thinking you know this is how we all learn so oregano oregano oregano salt goes without saying you always want to season from up high like this so you get even distribution and now a little bit of Sergeant Gilbert who is my little sentient black pepper friend and she said rub in the spice as well so we'll do that a couple Yukon Gold potatoes although you could use another one if you want start by peeling them up and you could use a knife like she did although very hard not to waste a lot of potato doing that very hard so unless you're some Master Chef who's good at using a knife on veggies I would just stick to a peeler and by the way this is the only kind of peeler you're ever going to need cheap Swiss peelers I'll put a link to one in the description also if you're doing this with kids or if you yourself are a child a man child like me stick a fork in the bottom of your potato like this set her down and it becomes really easy just to spin it and peel it's actually faster than any other way you get the bottom then you just remove the fork and you can just peel that last little bit right there also I'll put a link to a video down in the description on how to cook potato peels they make an incredible snack it's sad that they get thrown away so much to be honest slice them in half in half again and from here I'll cut them into eight pieces or so like this as long as they're a similar size it's going to work out just fine this looks good to me once they're done slicing I would highly recommend you drop them straight into some cold water so they don't oxidize and change color while you're working with the rest of your your ingredients it's just good practice she used baby carrots but I'm just going to use large carrots doesn't really matter baby carrots are just cut from large carrots anyway unless they're true baby carrots in which case it'll look like a mini carrot if that makes sense start by peeling them up I'll show you a way I really like to cut carrots is you start from the top about a 45 degree angle roll it same thing roll it same thing it's just a nice shape what are they called oblique something like that of course you can do it any way you want I do like these though one yellow onion slice it in half take off this thing and peel from here I'm just going to do a medium Dice and by the way when you get to the bottom of this little piece right here you can always go like this and then just other side a few slices use it up I got my pan on medium my heat I'm adding olive oil and butter which I'm a big fan of this combination so I'm on board and I'll go ahead and drop in my chicken thighs skin side down there we go four or five minutes I'm gonna flip my chicken got some decent color now what I thought was gonna happen actually did happen you can see that those herbs kind of burned on there a little bit not the end of the world but honestly I would just add them later in the recipe so that doesn't happen another three minutes on the other side I'm going to go ahead and remove all my chicken same pan on medium heat drop in your onions after just three minutes we're gonna add our potatoes and carrots season it up just with salt remember a lot of people telling me that salt isn't seasoned salt seasoning just so you know I'll cook this down for eight minutes stirring every two minutes those are the instructions while that's cooking I'm gonna chop up some garlic just mince it up and a little bit of Italian parsley here I'll try to just slice through it once maybe I'll do it a little more my knife's pretty sharp next we'll juice a couple lemons or enough for two tablespoons worth of juice at this point it's time to build that weird sauce that I'm actually super excited to try because all the components are Pantry items that I really love I've just never thought to mix them all together let's see how it goes starting with honey I've got the heat on the pan Just a Touch under medium around medium will be fine now we're adding in this sweet chili sauce you can find this in the Asian section of most grocery stores pretty common thing these days wow I gotta taste it now it's gonna be sweet but oh it's just it's just buying out for something salty which is the next ingredient soy sauce wow that's gonna be good I know that's gonna be good I'm trying it after each addition of ingredients see how it changes we're on the way it's definitely better it's still really sweet next ingredient is the lemon juice and hopefully the sour aspect of that lemon will cut through that sweetness a little bit the next ingredient is really throwing me through a loop Dijon mustard all right we're gonna try it once I got that Dijon and I can see I really need a whisk now let's give it one more final taste with the mustard it's definitely not bad not sure exactly how I feel about it we'll see when the whole dish is done let's add our garlic and parsley and just thinking about it I'm gonna let that garlic cook for at least two minutes for me right now all these flavors that I see in the pan before me really gel it's gonna be interesting to see how it all comes together though this dish is a very West meets East kind of dish it's like Western vegetables with Eastern flavors and sauces if that makes sense with a little bit of a French man thrown in with that Dijon mustard all right here we go chicken thighs going back in get in there you trying to really tuck them in a little bit all these juices that came out of the chicken gotta do it scrape them in scrape them in and look at this nicer bubbly sauce all over oh yeah oh oh that does look good oh that does look good wow wow wow now I'm just gonna give it a little bit of a mix last step into the oven at 400 degrees Fahrenheit for 25-30 minutes and in her video at this point she made a salad which we're just gonna skip today so there we are 25 minutes okay it looks now let's finally serve this up and give it a proper review foreign [Music] I have two bowls in front of me because Marcus come on down let's give it a shot [Music] pretty good pleasantly surprised the sauce was strong at first but when it Cooks up with the potatoes the vegetables the chicken the chicken releases its juice into the sauce it all kind of gels together at this point thigh is very tender too well to start I finished the entire bowl like I said at first that sauce was strong but everything together is actually really good and nicely balanced one of the only things I would change is to cut down on the sweetness a little bit just like the other chicken recipe we did some ideas would be to increase the soy sauce a little bit consider adding a touch of just white vinegar I think would be really good I think Ginger would be awesome in here lemongrass would be awesome in here if you want to go down that road if you want to spice it up some chilies or some dried chili flakes would be really good and the other note I have is I would just take away adding that dried oregano in the beginning for two reasons one it burns on the chicken and two you just don't taste it at all in the end it just doesn't need to be here drum roll please haven't said all that I would give this a solid 8.9 out of 10 that is a really really solid recipe and I think anybody who recreates it is going to have a great experience and I always encourage you to Freestyle and have some fun and just make it your own I hope you enjoyed watching today here are two more easy chicken recipes from my own channel they're easy to pull off and I'm confident you're going to love them just as much as I do I'll have links to the original Creator from this video as well as the recipe down in the description I also put a bunch of my favorite equipment and products down there that I love to cook with and we do have merch available now if you want to help support the channel until next time you know I love you in America foreign [Music]

Channel: ThatDudeCanCook

Views: 503,486

Keywords: chicken recipes, easy recipes, chicken recipe, viral recipes, how to, how to cook, how to make, chicken, chicken breast, chicken breast recipe, viral, easy recipes for dinner, fast recipes, thatdudecancook, eat, food, cook

Id: IHazc7yxnto

Length: 9min 48sec (588 seconds)

Published: Tue Aug 08 2023