America's Test Kitchen Season 13 Episode 14 Chicken Classics, Improved

America's Test Kitchen Season 13 Episode 14, "Chicken Classics, Improved" takes on the challenge of reimagining classic chicken dishes and making them even better. The experts in the kitchen will show viewers how to master a range of different methods for preparing and cooking chicken, from cooking perfect pan-seared chicken breasts to creating juicy, crispy fried chicken.

The episode begins with a lesson in how to cut up a whole chicken, demonstrating the most efficient and effective way to break down the bird. They then delve into the different ways to cook chicken breasts, including dry-brining and using a sous vide method to ensure a juicy result every time.

Viewers will also learn how to cook chicken thighs to perfection, including how to remove excess fat and create a crispy skin that is full of flavor. The team shows how to cook them in a variety of ways, including sous vide and pan-searing methods.

Next, the episode tackles a classic dish: fried chicken. The team provides tips for getting the perfect crunch on the outside while maintaining juicy and tender meat on the inside. They also explore different coating options, from traditional flour coating to a cornmeal-based mixture that creates an extra crispy texture.

The episode concludes with a twist on traditional chicken cordon bleu, demonstrating how to make this dish even more delicious with a homemade version of the classic Swiss cheese sauce. By the end of the episode, viewers will have learned everything they need to know to take their chicken cooking skills to the next level.

Overall, "Chicken Classics, Improved" offers a comprehensive lesson in chicken cooking, giving viewers the tools they need to make this versatile protein in a variety of ways. With expert tips and techniques, this episode is invaluable for anyone looking to up their chicken game in the kitchen.