Food
Barefoot Contessa’s Fried Chicken Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network
Inspired by the Shake Shack chicken sandwich, Ina’s has a double-fried crust and an herby buttermilk mayo sauce!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Chicken Sandwiches
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 8 hr 45 min (includes marinating time)
Active: 45 min
Yield: 6 servings
Ingredients
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeno pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, recipe follows, for serving
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
Buttermilk Herb Mayo:
1 cup good mayonnaise, such as Hellmann’s
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
Directions
In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
Buttermilk Herb Mayo:
Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
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Barefoot Contessa’s Fried Chicken Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
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🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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@kellycuckoo3143
December 15, 2023 at 12:24 pm
When I think of Ina, It feels like home. When my daughters hear Ina, they feel like kids again. You’re family Ina, thank you❣️🫶🏻
@hopeangeleyes1
December 15, 2023 at 12:24 pm
Can you use corn oil to fry in? Bleached or unbleached all-purpose flour? Ty 💜 😊
@mayonnaiseeee
December 15, 2023 at 12:24 pm
I'll take all 6, thank you 🙂
@jonathangarcia9617
December 15, 2023 at 12:24 pm
Nice video of the day.❤🎉. 0:22 .
@rowen_travels
December 15, 2023 at 12:24 pm
Fast casual hamburger restaurant
@sarabarrieneos8193
December 15, 2023 at 12:24 pm
Love you baby thank you❤
@tonics7121
December 15, 2023 at 12:24 pm
Who else thinks this is the way to cook chicken for dinner? Add some veggies and a pasta salad or a baked potato. Having crunchy chicken will make any meal.
@jtrain5615
December 15, 2023 at 12:24 pm
I would scoop out the bread a little. It always makes a better sandwich (in my opinion)
@JoLowden-oz9no
December 15, 2023 at 12:24 pm
Ina, you are so lovely and natural and very unassuming. This is why you have had such a loyal following all these years. I would love for you to sign my cookbooks but I live too far away. You are a real inspiration.
@amberinezaki969
December 15, 2023 at 12:24 pm
Watching Ina cook makes me happy and comforted
@zacharycuster8068
December 15, 2023 at 12:24 pm
Did she re-use the marinade that had raw meat in it? Is that safe to do?
@r.washington9146
December 15, 2023 at 12:24 pm
Am I the only one that calls them green onions? Is everyone else calling them scallions ?👀
@seydilainez2686
December 15, 2023 at 12:24 pm
The best Omgggg
@outinsider
December 15, 2023 at 12:24 pm
I made this the other day, it's delicious!
@oregonpatriot1570
December 15, 2023 at 12:24 pm
🤣I'm watching you make the mayo, thinking it was a secret chicken brine. 😂 Imagine my surprise when you pulled the chicken out of the oven!
I do like the marinade, but just don't have time for it today. Guess I'm pounding out my breasts. THANKS!
@jamiemarcotte1849
December 15, 2023 at 12:24 pm
oh my lord, I want this!!
@gethighonlife11
December 15, 2023 at 12:24 pm
Boy, that chicken sandwich sure looks delicious! Great job, Barefoot Contessa!
@PatriciaMangaoang-ny2vo
December 15, 2023 at 12:24 pm
my favorite cooking show in life style network when I was younger. There is something about her, that's just perfect. I love her
@rubyri45
December 15, 2023 at 12:24 pm
My spirit left my body…. AMAZING!!
@emfaffectsme299
December 15, 2023 at 12:24 pm
i used to watch jullia child everyday. you are the new age jullia child. but no, you are the inna. its like you have continued he legacy. really , just a pleasure and please dont stop
@naturebaker8882
December 15, 2023 at 12:24 pm
Martins potato rolls 😋 😍
@JuiceeVasquez
December 15, 2023 at 12:24 pm
Been watching her since I was 13. Such a sweet soothing voice 🥰
@elizabethdiblasio7825
December 15, 2023 at 12:24 pm
Everything the Contessa prepares looks sumptuous- I will make this recipe tomorrow for my family! I love you Ina Garden , you are super!!! Love ya….
@Trinity-pm7hc
December 15, 2023 at 12:24 pm
Everyone repent confess your sins and live for god
@puffinsmoke7
December 15, 2023 at 12:24 pm
Herb mayo? I’m pretty sure she meant ranch dressing lol
@donnielindon1015
December 15, 2023 at 12:24 pm
Cool yall stay safe
@carlablalock1143
December 15, 2023 at 12:24 pm
Like guy fieri always said shut the front door it's ina garten's barefoot contessa cooking on food network
@CookingwithP.S.kitchen
December 15, 2023 at 12:24 pm
https://youtu.be/C12O1Xvzgq8 Fried chicken sandwich
@ekaroswita8536
December 15, 2023 at 12:24 pm
Thaks ina for ur recipe deliciius i looks love from indonesia❤🇲🇨
@troygregory2874
December 15, 2023 at 12:24 pm
I’m sure she’d be the first to disagree, but she is flawless.
The Food Network has morphed into the 24/7 playground for the homophobic bigot, walking doucheketeer that is guy fieri.
I’ll take Ina’s welcoming kindness, not to mention her glorious recipes, any day!