Dooky Chase-Style Fried Chicken | Food Wishes 

This is exactly how my mother made fried chicken. She used just these simple seasonings. My best friend of over 60 years still tells people about my mom's fried chicken. She seasoned her flour in a paper bag and dropped the pieces of chicken into it and shook it up to bread it. Her fried chicken and potato salad and cole slaw.....a meal made in heaven. So happy you posted this. RIP Leah....

yeah - this is great, but we want to see the video about how to deal with that pot full of dirty oil!

4:04 please tell me u saw that chicken explode with blood

This is why we love Chef John - When I saw that oil level and heard he was gonna fry the whole chicken, my blood pressure skyrocketed. Then, CJ goes on to tell us all how dangerous and stupid this was. Best food channel ever. 😂❤

I travel for food, and for fried chicken specifically. I stood in line for 90 minutes for this chicken. 2 days later I did it again.

Asian fried chicken secret: Combine equal parts potato starch (not potato flour) and regular flour. Starch fries up to a shatteringly crispy texture that flour alone cannot achieve, but a pure starch coating lacks heft, hence the combo with regular flour. Potato starch plus flour is truly fried chicken perfection.

To say Leah Chase is New Orleans, icon, is an understatement. Not just for the food, but an icon of the civil rights movement. Her great-granddaughter Zoe Chase, runs the kitchen now. Standards maintained.

I met Leah Chase in the early 80's . The food was amazing and her hospitality unforgettable. Thanks for bringing back those memories.

Just got back from New Orleans and had the Dooky Chase fried chicken. It was absolutely delicious and the restaurant had a great and historic atmosphere. So excited to try this recipe. Thank you Chef John!

This may have been the fried chicken recipe I've been looking for all my life. The skin looks exactly how I want my fried chicken to look.

I was looking for a way to get oil all over my stove this weekend. Thanks Chef John..

Whew, Chef John, you were almost the "Fire Marshall Bill" of your oil that (thank God) did not spill 😂

I have been at this for years and I have yet to sucessfully fry a whole chicken, there is no way you can cook anything covered in flour in 350 degree oil for 15 minutes without it coming out burnt. I use fresh oil (I have tried every kind from peanut to corn to canola), I have used a little oil (shallow fry) to a whole lot of oil (ie 2.5 gallons or more), I have used stainless pot and cast iron pots, I measure the oil temp with a very accurate instantant read themometer and I even have a very high end induction range with smart pans that allow me to set and maintain the oil temp to within a couple of degrees, trust me when I say that my range can recover the oil temp withing a couple of minutes. The only thing I can think of and that nobody tells you is how low do you let the oil temp fall before it starts to recover ? I have been keeping it right at 350 and my chicken is golden brown and beautiful in about 5 minutes but raw in the middle, if I cook it until it is done then the outside is too dark and burnt tasting. Do you feel my pain ?

Fire extinguishers are the only unitasker you should absolutely have in your kitchen. I'm looking at you, avacado slicers.

Please allow me to make a suggestion for another fried chicken recipe video, however far that may be down the line :) Namely, the one used at Willie Mae's Scotch House, also in New Orleans (and not far from Dooky Chase). Their chicken is buttermilk-battered after a 24-hour soak in (supposedly) an **iced-tea-based** marinade with plenty spice. It's really, *really* good, however they do it.

Man, when your moving the chicken around the pot I was cringing big time. Yes good #FoodWishes community don't do this. Safe fry!

That chicken looks absolutely perfect! Though I season the chicken more aggressively, I only put salt in the flour. That's really all it needs. Seasoning the flour with everything you put on the chicken only makes the grease dirty and the chicken burnt.

Chef John, you are the most informative, thorough and absolutely hilarious🤣 food teacher in the business. Thank you for this amazing-looking chicken. I am absolutely going to try this for Sunday dinner tomorrow! But since I never use vegetable oil for anything, I think I'll try frying it in peanut oil...I pray it still comes out great like yours. Thank you and I'll have to look up some Chase family recipes for sure!

“Nobody wants a soggy bottom!” Except the Soggy Bottom Boys! 😂😂

So out of curiosity, what does one do with all that leftover oil?? One of the many reasons I don't do French fries or fried chicken.

Chef John.......You are the Leather, and the Lace, for Sharing Fried Chicken from Leah Chase! Really Great Fried Chicken is my Great White Whale.....cannot make it at home.....it's ALWAYS better at a Restaurant. Still gonna do this anyway.....I LOVE Fried Chicken!

Chef John yes room temp fried chicken is the absolute best way to eat fried chicken!

Nah, I'll be very impressed if you made a Pioneer Chicken copy cat. Now that's the best Chicken ever made!!!!!

chef John .. i seen a video of a person coring out a whole orange and lemon and sticking chicken legs in them and baking . i need to see your take . seems a lot of effort yet it looked great

I love how chef John explains errors as carefully and thoroughly as everything else.

I wonder if you could do this in an air fryer and get a similar results

I tried this with shrimp, because I had shrimp. I let it soak in spicy egg for eight hours, because I got hungry. I saved a couple because I got full. Straight out of the oil they were knock-on-wood crispy, knock on wood. The room temperatured were still Mcnugget-crispy. Still delicious. This is how I will fry from now on. Great technique.

I absolutely hate the thick, hard crust that places like Church's and KFC put on their chicken. I am soooo glad to see this recipe for a thin, crispy crust. I'm making this this weekend. Wish me luck!

Did this last night....Oh, man! Best fried chicken I've had in a looooong time. This is a go-to recipe now. Thank you, Chef John!

I like to rest my fried chicken for a few hours until it's completely all the way cooled down to room temp. But I like most of my foods cooled down that way

Chef John, have you tried their Shrimp Clemenceau? I'd be interested in your interpretation of the dish.

I’ve seen a couple recipes now that use just a beaten egg as the marinade and the chicken always comes out looking perfect. So much so now that I think buttermilk or milk or anything like that is extremely overrated. Just use a light coating like egg and let the chicken itself do all the work.

Folks, dont fry food in toxic seed oils.

Left over fired chicken is amazing for dipping! I also prefer it cold unless it is something like a Nashville style with the honey oil and the powder, or anything done with added flavor and texture ya know.

YUMMY!! Who needs turkey for Thanksgiving? I am now seriously thinking of frying some chicken - just me and the hubby so why not?!

Chef John's attention to detail has become more and more apparent. Even when throwing together a recipe that he clearly doesn't use a recipe for. Careful word choice and editing is evident. I appreciate.

Made this chicken yesterday with just legs and wings and it was ABSOLUTELY DELICIOUS! Only difference is that I added cornstarch to the flour along with a few teaspoons of the seasoning mix. Super crispy and everything you could want in fried chicken. Can’t wait to make it again!

Dooky Chase!!! I went to here restaurant ages ago!

Chef John… would you kindly do a video on shallow frying? Many of us fry so infrequently, it’s hard to justify using this much oil.

Granulated garlic and garlic powder aren't the same thing. One is more like flour or baking powder the other one is more like salt or sugar in their texture.

Crazy. Decided I need to learn how to make good fried chicken a couple of weeks ago and literally just watched Miss Leah with Julia Childs yesterday. We didn't make it to Dooky Chase last time I was in NOLA, but we DID go to another place there in Treme for fried chicken called Willie Mae's and O. M. G.. I will remember that meal the rest of my life. That chicken was the best I've ever had in my life, but it wasn't just that. How does one take the simple bean and make it into something that makes your eyes pop out of your head the first bite you take? If you ever get to NOLA, you must go to Willie Mae's Scotch House.

5:15 -- Who makes that strainer? One of the nicer ones I've seen.

Whenever I make fried chicken, I use my largest pot, which is about a foot tall, and probably 12 inches diameter. I usually fill it 1/3rd to 1/4th full of oil and fry just a few at a time.

Turkey fires are more because of not fully defrosting the bird, but safe oil level is important though.

Chef, you ate almost the whole chicken there!

This must be unbelievably fantastic chicken to become beloved and iconic with a title like, “Dooky Chase.” It’s even more impressive than Hot Brown, IMO.

I live in New Orlean and Dooky Chase is good, but Willie Mae’s is THE BEST

Secret Technique: If you're making a wet batter, like for fried fish, use alcohol like vodka instead of water. The alcohol evaporates much faster than water. Thus giving the food more time to crisp since it spends less time drying out the water, and more time frying the food.

The fact that you know that a quarter cup of water makes for a thinner, crispier chicken coating amazes me. Oh.....if I could just download a fraction of what you know into my brain...what a difference that would make.

Show us her green gumbo please!

I made this for Sunday dinner, IT WAS SO JUICY! SO FLAVORFUL! ONLY THING I CHANGED WAS I ADDED TO THE 1/4 CUP OF WATER WAS CHICKEN BULLION, 3 TABLE SPOONS. IT WAS BEST I HAVE EVER HAD. Prepared it just a chef Jon said. THANK YOU CHEF JON, LOTS OF CRISPY LOVE TO YOU ❤️🇺🇸❤️🇺🇸❤️🇺🇸❤❤❤❤💝 p.s. not intended to have t much oil, but it was , a little more like the oil in the video, I was very nervous, but success. Next time I am using lard. Best Fried chicken recipe ever

I haven't had good fried chicken in forever... I need to fix that, and this looks absolutely gorgeous!

it's made with real dooky 🤨

This chicken was so crispy it cut the roof of my mouth! Amazing recipe 10/10

That looks SO GOOD right now.... Thank you Chef John!!!

A restaurant that I love called Bojangles, where I used to work in high school, marinates their Cajun style fried chicken in cayenne spiced buttermilk for 24 hours - love it!

I just finished devouring my supper. And hands down this is the best deep fried chicken I’ve ever made. Thanks Chef John! Went and used the same level of oil and I was as nervous as you were lol. I couldn’t help but notice that this tastes very similar to Jollibee Chicken Joy.

I love his sense of humer❤

Just now I finished putting the wings in the fridge. Tomorrow I'm going to fry them with some potatoes. Can't wait.

Looks incredible, but, I'm SO tired of the "listen how crispy this is"! Its not just this channel, EVERYONE does this. Its really annoying!! Fried chicken IS crispy!

Never change how you make videos Chef, you are the OG and your videos are Nostalgia ❤

Chef John trusting seasoned flour?! What has the world come to?

Isaac toups uses popcorn salt to season his flower, because it mixes in better. I haven't tried it, but I thought I would pass it on.

I’m going through a real rough patch right now and lo and behold, Chef John - Thank you for brightening up a lot of my many rough days

I really enjoy John's humor. He makes me laugh out loud. Also I find his speech pattern (up and down) very interesting and some what musical.

As another favourite youtuber says, "Don't try this at home, I'm what you call a professional". I went to New Orleans a couple of times in my youth, sadly Dooky Chase somehow never made it onto our radar. I might just have to give this a try to make up for that.

Damn you, Chef John! I'm on a diet, and you upload this????

I've learned a LOT of stuff from Chef John - but maybe the most important general-use thing I've learned is the value of putting stuff in the fridge for a few hours (or even overnight) before cooking it.

Oh boy, this is going to be good! 🎉

ALMOST exactly how my late Mom fried chicken...just a couple additional spices (thyme, oregano) in the spice blend but beyond that, exactly the same. We loved when Mom made fried chicken, and I love this fried chicken recipe, with or without thyme and oregano, but I usually add them both :).

Please do a replica of KFC next! Theres many out there, just need one from the one I trust!

GJ Chef John. SF is very proud. ...where do you get your poultry/meats ? Do you go specialty store? W.F.?

Excellent! Now, how about an Austin Lesley fried chicken video?

Love Dooky Chase but if you could do a Willie's Mae's Scotch House fried chicken recipe, I'd worship you forever.

Awesome will try this soon.

Great looking chicken

Your videos always bring a smile to my face, sometimes a chuckle, or a laugh and for the first time like this one, all of the above. This is now my favorite. I think it even replaces the first time I watched you and got hooked. But fond memories will remain for Salisbury Steak.

I love it when my food begins with a dooki

Anybody have suggestions for which gluten free flour might work well for this? Bob’s Redmill 1:1 maybe?

I delivered to Mrs Leah for a few years. She was a wonderful lady.

My dog's name is Dookers. He'd like this chicken.

You are so funny!!! This is something I'm going to try soon....

I tried this a couple of days ago. Super easy, Super tasty, Super recipe. Thanks!

You are, after all, the DJ Craze of keeping your house from going ablaze

I can recommend adding some Spanish smoked paprika to the spice mix. 😊

garlic powder and granulated garlic are two distinctly different things.

How did you justify posting this video? Would it have been so hard to redo with a larger pot?

And now my wife wants me to make this for supper tonight! 👍

The GOAT makes fried chicken

Looks yummy and delicious recipe ❤

I throughly enjoyed the Hans und Frans reference. Oh and the chicken recipe.

Dooky? Dude, I can't eat anything that is named a euphemism for shit.

I throughly enjoyed the Hans und Frans reference. Ohhh and the chicken recipe

Awesome! Will use this method for my Korean Wings!

Thanks for posting this Chef John. This is by far the best home-made fried chicken I have ever had!

This was so dangerous it could have been an Adam Savage video

Now I’m hungry! Looks great!

As always John a winner. Would you recommend a TSP or 2 of baking powder as well to crisp up the skin as done in your Cajun wing recipe??

My mom would have eaten that entire platter by herself AND some of her world's best homemade potato salad, if she were still with us...but I'll be happy to do it in her absence. RIP Mom!

Outstanding. Dooky Chase restaurant is iconic in NOLA