- So I think for the first time ever I have got my oven,
my fryer, and my air fryer all going on at the same time.
And what the heck am I gonna do with all this chicken?
(rousing music)
Hey everyone, it's Barry here.
Hope you're well wherever you are in the world.
Today, we are making some homemade Burger King chicken fries
and we're gonna start with a little story.
So once upon a time, Barry went to Burger King.
Actually, I genuinely don't go to Burger King at all.
I find them a bit harder to find that sheet
than the golden arches.
I've had lots of requests to make Burger King chicken fries
and I've had them just the once
and that time I was actually dressed up as Ronald McDonald
with a load of other friends on a stag do.
Now, that was the premiere.
We went for a lovely Italian all dressed as Ronald McDonald.
Don't wanna go into the story too much,
but the one time I have had chicken fries,
best way to describe the taste sensation
was because I had quite a lot of fluids to drink
as the night progressed.
My taste buds were probably not on top form
if you catch my drift.
But sitting down for a sophisticated Italian
at like 6:00 pm dressed as that was pretty funny too.
Also on the way down going in an actual McDonald's
was hilarious also. I mean we walked in and we were like,
"Emergency board meeting!"
Anyhow, that aside, I can't genuinely remember
the taste of them, but I'll get a lot of requests for this
and apparently I've gotta make
this spicy funky sauce of it too.
So I thought rather than just doing homemade style fried,
we'll also see if we can make them in the oven, bing.
And we might as well do it in the hair dryer.
I do remember the crunchy coating on it.
I don't remember the taste,
but there is a herby coating that goes around it.
Absolutely amazing.
But the thing we're gonna focus on first of all
is getting the chicken shaped right.
And there's a couple of ways to do that.
And another way that just came to me
literally about five minutes ago.
(chicken thuds) Right.
There's three ways that you can do this.
One, you've got the lazy way
which I think is gonna be brilliant.
Yeah, in this packet are some mini chicken fillets.
So if you don't care about the shape
being absolutely perfect,
by the time you've breaded it and fried it,
it will probably come to some fairly uniform thing,
which for me if I just wanna make him homemade
and I don't really care about the aesthetics,
I'm going down that route.
And that is my preferred choice.
In here are some chicken breasts
that I bashed late last night.
There's a bump in a chicken breast.
You get it in the Ziploc bag.
Once they have thawed slightly
with them being frozen, let it go.
You can cut them and shape them
into almost perfect strips and chunks.
But that for me is more if you are like,
really into your measurements.
Maybe you're an architect or something like that.
And the other option, Boston, it's just come to me
is you could basically whizz up some chicken breasts
and chicken fillets,
some chicken thighs if you want as well.
Mould them and shape them a little bit like
when you're making homemade burgers
into the strip size you want
and then freeze them to bond them together as the sticks
or the fries.
The cool thing with that is that you could
as you whizz up it up for a food process
of chucking a load of herbs and stuff,
but I'm gonna go with the easy option right now.
And of course the other thing you could do
is marinade the chicken overnight.
Put it in some buttermilk, which we've done before.
So, here are some golden breadcrumbs, okay?
There was that golden colour that really popped for me.
It certainly wasn't the taste at the time.
Three eggs, which at the moment
I think are worth more than Bitcoins.
(whirring)
Well, it's not telling me to do this,
but I like to live dangerously.
I'm just gonna season that a little bit with some pepper.
(yolk squelching)
Right now, these are good investment.
Get yourself a chicken.
All right, so hopefully you can tell by now
we have got ourselves a bit of dry, a bit of wet
and oh my gosh, what is it with me with cornflower
AKA corn starch?
Every single time whenever I, when I'm cooking off camera
with the family and I'm like using cornflower, I'm like...
I need like a tablespoon of it 'cause this goes everywhere.
(giggles)
Back to these breadcrumbs.
This is some onion powder, some garlic powder,
some parsley, some thyme.
And this is a bit of a curve ball.
This is some sugar.
So, this is from one of the recipes that I was sent.
They're like, "Ah, check this out
and make sure you do the sauce."
Like, the amount of requests I've had for this is crazy.
I'm actually enjoying this way too much.
It's like one of those sandpits you can get
with the mini rakes and things
that people have in their offices just to chill out.
All right, so here we go.
Chicken in with that corn starch.
Oh my gosh, that has clung to that fantastically.
Gonna drop that in and then have a wet hand.
And then, I'll just try and do this in front of you.
See me do it before, but just lay it straight down flat.
And this time today I'm gonna use a spoon
and just lift it on there.
And there we go.
So, this is it.
If you don't mind the size being like that,
I mean it's not quite a chicken fry.
I'd probably take that kink out of it.
In fact, should we do that?
Ah, there we go. Off camera.
I'm just gonna have to,
I just took a piece of chicken fillet
and just sliced a little bit off it,
so you've got a little bit here now more of a fry shape.
And that looks a lot better actually.
It's still a little bit fat at the end,
but yeah I'm gonna keep doing that
and I'll see you in a minute.
It just gets everywhere.
What is it with cornflower?
So, here we go.
You can see the first couple that I did
where they got the narrow ends on the fillets.
So, what I started to do was actually cut them slightly
just before they started to narrow.
And you do get some nice, chunky wedges.
So, this is the chicken breast.
So it's been thawing for about,
I don't know how long that take, like 20 minutes?
You've gotta take your time a little bit.
Oh, cut through it, treating it like a potato.
But that is, only problem
you're discarding quite a lot of chicken there,
but you get an almost perfect fry shape.
It's up to you.
So, I'll keep doing that for a little bit.
Yeah, it is certainly a lot more time-consuming this way
but the results will be better.
I mean, I think I could actually potentially drive
to my local Burger King, which is in a shopping centre,
park in the shopping centre, order some chicken fries,
come back drive, which you know, it's a good five-mile drive
and have chicken fries ready
by the time we've done all this.
But that is pretty cool.
All right, so about half an hour later.
So, the are the original ones.
You can see they're a little bit more goujonnie,
but we maxed out as much of that chicken as we can.
Hi, Boston. You all right?
And here are the frozen ones
where you can see it's a lot more symmetrical.
So, let's preheat our oven
'cause I'm really keen to see how they turn out.
We get the fryer ready, 190C.
So, we're doing the same with the fryer and the air fryer.
And see what happens to that.
I'm expecting the colour on those to not be as exciting.
Although the golden breadcrumbs, they could pull it off.
You never know.
I'm gonna put some spray oil in there.
(pan clanging)
(knob creaking)
For about 15 minutes (chuckles)
I'll probably turn them over about halfway through.
(oil sizzling)
So, I think for the first time ever,
I have got my oven, my fryer and my air fryer
all going on at the same time.
All right.
Woo!
(oil sizzling)
Oh my gosh, they look amazing.
Look at that. (laughs)
The colour is phenomenal.
And that is what Tuck will give you.
(oil sizzling)
All right, the air fryer is halfway through.
Ooh.
Give it a little spray.
But I'm not gonna turn them over.
(oil sizzling)
I am literally waiting for it to ping.
(air fryer pings)
Oh.
Cheers, mate.
Ooh.
Charred, yes.
Very different colour though.
Yeah, it really is quite the colour difference.
(chicken crunching)
Wow.
I'm expecting the oven ones to be quite similar to this
because an air fryer basically is an oven.
I'm gonna give it a little bit longer in the oven
basically 'cause I looked at it and it looked rather bland.
So, meanwhile we'll make the sauce.
So, two parts mayonnaise to one part American mustard.
Some barbecue sauce.
And you can probably just see a little drizzle
of honey there.
Now, apparently this sauce isn't always served with it.
Someone actually, when they suggested this recipe before,
said it was discontinued.
(sauce squelching)
All right.
Ooh, that is gorgeous.
Oh my gosh.
Tastes like a smokey honey mustard.
It's kind of what it is though. (laughs) Wow.
This is a little pancake batter squeezer I've got.
Just to try and replicate having it as a sort of ketchup,
even though I just wanna dunk it.
I actually no idea why I'm doing this.
I think I'm just killing time whilst it's in the oven.
And this is what they look like.
You can actually see the sort of three stages
of homemade chicken fry there.
Fried, air fried, bit more charred on that.
And remember, we did spray oil it.
And pure baked.
So, what all this gonna taste like?
Will there be much of a taste comparison?
And what the heck am I gonna do with all this chicken?
Fryer, air fryer, oven.
Think the fryer ones are gonna do it.
I dunno why.
(chicken crunching)
It's okay.
The flavour is completely gone.
You're getting a crunch
and you're getting a sort of reassurance, there is chicken.
(laughs) If that makes sense.
Like yep, yep, that's chicken.
I'm happy.
I want more. And we found with the air fryer
when we've been doing some things
that you do actually get more smell and more flavour
'cause it's not been soaked in the oil.
And straight away that does smell better.
(chicken crunching)
Mm.
It's got a slightly better crunch.
The chicken is a similar consistency.
And there is a slight freshness flavorness to it.
It's fine.
That bizarrely tastes healthier than that one.
But hey.
(chicken crunching)
Mhm!
Oh.
Oh, that is gorgeous.
Why has that got better flavour?
It's got that onion and garlic
and slightly herby tang to it.
There's a golden crunch of pepperness.
There's a flavour depth.
And the chicken feels more tender.
Mm. That is incredible.
I wanna say that it tastes how it did
when I was Ronald McDonald, but I genuinely can't remember.
Sorry.
I think if I had to pick one it would be the fryer
which is really not how we would ideally
want it to go health wise.
Followed by the air fryer.
But there is a big comparison there.
I feel like it's like missing something.
Like maybe you could do it panko breadcrumbs.
Give it some more crunch.
And the other one is okay, it's fine.
In fact if you drench it in the sauce,
oh my gosh, look at that.
(chicken crunching)
Mm! Yes! Wow!
That just lifts the whole thing and carries it
and you don't really miss that flavour
'cause you all of a sudden get a whole layer of new ones.
Let's face it.
Unless you're going there for that whole like,
"Oh, I really want that experience
of all the flavour packed in that crispy layer."
If you're gonna dunk it in a sauce anyway,
they all kind of tasted,
apart from the texture of the chicken,
pretty much the same.
So in conclusion, fryer if you want tender chicken.
However, we have done the buttermilk soaking before
on oven chicken and it's been incredible.
So, try that.
And if you don't worry about the coating,
go for air fried or oven.
Oh my gosh.
I've got a lot of chicken leftover.
So, again folks, this is another clone recipe.
Remember, I've done some homemade stuff before
like Big Macs and McNuggets, all sort of stuff like that.
So if you've got any other suggestions,
do let me know or keep 'em sending in.
Like this one was.
I very nearly did the Starbucks Lemon Loaf today
because they discontinued that for a while
and they've brought it back.
So, I'm gonna for research purposes, maybe get hold of some.
Cheers for watching and I'll see you later.
Ciao.
(upbeat music)
♪ It's nice ♪
♪ How's cooking? ♪
♪ It's nice ♪
♪ How's cooking? ♪
♪ It's nice, nice, nice, nice ♪
We're not gonna drag this out
but Chloe's actually been off school sick today
whilst I filmed this this morning, haven't you?
- Yeah.
- You've been upstairs watching telly?
- Yeah, I've been watching "Star Wars".
- Why always watch that for?
- It's my favourite film.
- They are chicken fries.
- They're amazing.
- Yeah?
I think Chloe feels how I felt
when I was dressed as Ronald McDonald.
(exhales)
Nice one, mate.