Eric is becoming one of my favorite New York Times chefs! He seems to be having so much fun in the kitchen and I love his recipes :)

He presents it so that people will make it. I love that he is not shy about using his hands and acknowledges that you just have to wash your hands. That's how it probably happens in many homes.

Can’t wait to make this! Eric made it look simple and easy!

Eric's video always instantly relax and calm me. He could be teaching a spin class and I would still be zen.💕💕💕

Thank you Eric for the tips on breading the chicken. I often use mayonnaise but you've sold me on trying sour cream. I will probably swap out the Ritz crackers for a panko/Italian seasoned bread crumb mix but your methodology is spot on. Please come back more often.

Ok, I have never seen Eric before and now I am a huge fan. Love his easy and knowledgeable food philosophies and recipes!!

This looks amazing, saving this recipe for sure. I love the breading of this chicken, very different from the usual but still easy to get done on a weeknight. Thank you for such a lovely recipe, this is totally my kind of food.

I made this and the chicken comes out fantastic! Eric incorporates so many everyday ingredients that really work . He also gives you the "why" something is the way it is. I for one am sick of seeing recipes extolling the virtues of chicken thighs. Its a vast food writer and foodie conspiracy against the maligned chicken breasts! ;) Just my opinion before everyone comes at me.

@julhe8743

2 жыл бұрын

Please what is the oven temperature and for how long do you bake??Ty

@23220jackson

Жыл бұрын

@@julhe8743 There is a link to the recipe and temp instructions below the video.

Eric always has great tips on making everything taste better. Thanks! Yum!

I made this today and it was absolutely amazing. The chicken was tender und the crust had lots of taste. Added cucumber to the salad. Thanks for the great recipe, Eric!

protect eric kim at all costs

thank you eric!!! loving seeing your videos and can’t wait to try some of your recipes.

I ❤️ you & a salad spinner!!! Who doesn’t love a salad spinner?

This recipe is insane!!! So easy! So delicious 😋 thank you Eric!

love it. my weird brain is very happy that you used "Get a kick out of you" old timey music

I instantly added these ingredients to my shopping list. Can't wait to make this! And it seems like I need to buy a salad spinner ASAP

Love your cooking style!!!

This was so good, and easy, thank you!

Looks so good and I so enjoy watching Eric cook!

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

Thank you for the hot pan trick! I made this once before and although it was delicious it stuck horribly to my wire rack. Will be giving it another go next week!

Just loved the recipe and it came out so delicious!😍 Very useful cooking tips and Eric makes it look so easy, he is always a l'aise in the kitchen💁🏻‍♂️

I am trying this ASAP ! Thank you Eric !

Hey now NYT!! Love this Chef, and recipe!! 😋🍽💚

Totally making this.

OMG! I made this tonight, and it was a revelation! Thank you so much Eric Kim! Cheers

Omg! Love him! And can’t wait to make this!

I learned some much from watching you in the video. In addition to the reipie. Thanks man!

Great recipe and looking forward to trying it very soon! I really only like white meat chicken and most recipes seem to be for dark meat, so I really appreciate this. Adding cheese to the cracker coating is genius! Sour cream as both marinade and wet coating is also brilliant. Thanks!

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

I would be happy with just that salad!

I might put a French spin on the salad and use white wine vinegar and mustard (shallot?) in the vinaigrette and squeeze of lemon over all at service - -but first, I will try the recipe the way Eric has made it here. Delightful video and supper that reminds me of my childhood. Thank you!

Bravo! I will be making this tomorrow.

This is in the oven now! Thanks, Eric!

Just made this today. The sour cream was a great tip; it really did tenderize the chicken and added nice flavor. I will be making this again 👍👍thank you

This recipe is such a stunner- thanks Eric! I can't wait to try it and the only tweak I'd make is to serve w kimchi and pickled radish!

@georgia-leahsimpson2359

Жыл бұрын

LOVE KIMCHI

adorable and informative

I love the "MMMM" "MMMMM" -- can't wait to make this!

YUMMM!! The salad looks as tasty as the chicken!

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

Eric is just the best

Yum! Making tomorrow night.

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

Thanks for sharing 👍stay connected 💕💕

100% making this.

Yum ❤

Made this yesterday and it was easy and delicious. I used thighs and cooked them for longer.

Delicious looking meal. I will be making this tomorrow night. Thanks for a delicious video. (Who was standing on his right? He kept looking over there and I was hoping that the camera would follow. )

if it was socially acceptable I'd make Eric's "mmm" noise my text tone

Please what is the oven temperature and for how long do you bake?

I do cod with a cracker crust. I’ll have to try this one!

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

Eric such a charming host.

4:46 fekkin warp maynnnn love/hate those things

Do you think it would work with fish?

@lynnstlaurent6789

2 жыл бұрын

I have done this with fish. No egg, mayo instead of sour cream. Sometimes I just put it on the top of the fillet because it’s easier and I like the presentation. Zested lemon is really nice because the ritz breading is rich.

🌬📢 G😏 Eric

I think I missed the oven temperature.....help!

Nice video. Thank you for bringing up hand washing. So important but so few videos mention it. Also when you are tenderizing the meat with the hammer you are splattering raw chicken juice all over your work area. Place the chicken into a zip lock bag and tenderize it there to keep from contaminating your work area. I am a bit disappointed that you didn’t bring up checking the internal temp of the chicken. This is really important to make sure it’s done and also safe to eat. White meat needs to be at 150f for three minutes to be safe. 175 for dark meat. You can get it up to 165f and let the residue heat carry it up to the safe temp but you should always make sure the internal temp is correct. Not just that it looks good outside. Chicken will be great with the Ritz.

Where’s the recipe for the salad?

@Scott_Alex

Жыл бұрын

Hello 👋 how are you doing??

tucked in sweatshirt with no belt......my brother what are you doing

Who tucks in their sweatshirts?

@ViviennePalmer

2 жыл бұрын

Haha!

@kubuligal2431

2 жыл бұрын

Eric Kim.

@Trblsum96

2 жыл бұрын

@@kubuligal2431 evidently 😂

Yikes! I can’t stand to watch Eric’s distracted delivery. Another post, about to be hidden… forever!

@LottoLogista

Жыл бұрын

Good. One less negative comment we have to read