At Honey’s Kettle in LA, chef Vincent Williams has been perfecting the art of making crispy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried chicken per week.
Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Associate Producer: Julia Hess
Camera: Carla Francescutti, Murilo Ferreira
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development: Avery Dalal, Frances Dumlao, Terri Ciccone
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Thanks for watching! For more on Honey's Kettle and their delicious fried chicken, go to https://www.instagram.com/honeyskettle
Yummy !! I need to try this
Making chicken in the sink is absolutely disgusting. Hard pass. Well, at least he was wearing gloves.
Yea this guy probably does make the “best” fried chicken. Dredge batter for any kind of frying is by far the hardest to master but when done correctly its surreal in terms of flavor and texture.
Just from watching this I know this guy makes a very high quality product.
bro clean u goddamn chicken, feathers are still visible 😂.
Im certain those marinade wash off man hahhaha
eccellente opera d'arte mani d'oro mile grazie
It’s closed on Sundays
Everytime I watch you guys frying chicken I salivate all over my keyboard. I wish I could drop in and eat a few pieces. Thanks!
Definitely mouth watering chicken 🍗I wish I lived close to that place.
Love the old school cooking methods being innovated. I'm not a big fan on eating chicken bone-in but damn this looks good.
I’m a YouTube troll but this guy seems genuinely passionate about chicken 👏👍
This man really said healthy fried chicken
When he said he didn't invent it he perfected it…that's hardwork
Calling fried chicken american food is such an American thing to do.
Still shallow af though
Raw chicken just goes into the sink just like that? No salmonella risk?
"I didnt invent fried chicken, im perfected it" WORDSSSSS
I can tell this food looks good I believe it when he says it’s the best
the los pollos hermanos
he refers to his employees not as cooks but as chefs….man the professionalism!
5:13 I’m an actual chef with a culinary degree and I’ve worked all over the world, mostly in Japan where I got my degree. 5:13 This, “heavy duty grate” that he speaks of is something that comes with most industrial friers especially the ones in Japan. When he said he had it specially made I was like, “what?”The chicken does look amazing though I’ll give him that. Another thing I don’t like is how people just label themselves, “chef” when they don’t hold a culinary degree. It’s happening more and more these days. You wouldn’t call yourself a doctor just because you know how to put a bandaid on right? lol. If he and his son are culinary degree holders that’s good then but I have my doubts.
just need you a sink plug so none circle the drain