Crispy Fried Chicken Pressure Test | MasterChef Canada | MasterChef World

Let's taste this piece of chicken leg. It's raw. It's bloody raw. I'm not going to eat that. The home cooks are racing to finish an iconic comfort dish, fried chicken with mashed potatoes and gravy. The person with the weakest dish will be eliminated. Michael's just added a copious amount of flour to his gravy. It's more lumpy that way. Michael, sieve that stock out, brother. Yeah, it's going to be through a sieve. It should work out fine. Perfect. Yeah, consistency looks good. I like it. 15 minutes, you have 15 minutes left. So it looks like they've got the chicken just going into the fries right now. It's hot. The breast, if it's deboned, will cook very, very quickly, almost like a chicken finger. Never fried a whole breast. The timing's going to be key for that. The thighs and the drumstick, if the bone is still left on, it's going to take a little bit longer to cook, probably about another five to six minutes. If you undercook it and you cut open a piece of chicken and there's still blood at the core of it or up against the bone, it is the worst. Michael's got his first piece out already. Why is he doing the chicken in different stages? I'm frying my chicken one at a time just so that they don't get mangled in between each other and they have different cook times. I took one of my drumsticks, and I did check the cook on it, and it was a bit raw, so I left the chicken in longer. Two minutes! Two minutes! You should be serving the plate by now. Delicious fried chicken, mashed potato, and gravy. And you have to get it to the front before time's up. Lynn, you're on fire. Lynn, you're on fire. Wow. Fire, no fire, there's no way I'm going home. As long as my food wasn't on fire, I'm good with that. 8, 7, 6, 5, 4, 3, 2, 1. Hands up! Our plates look so similar. Standing in front of our plates, I can tell my plate is really strong. I'm pretty nervous. There's 6 of us left, and by the end of this, there's going to be 5. Hi there, Lynn. Has your fried chicken dinner turned out as you'd hoped? Yes, Chef. What is the seasoning that you put into your crust, your dredge? Oregano, thyme, rosemary, cayenne pepper, paprika, salt and pepper. That's exactly what I want to hear, the crispiness of it. I'm going to try the thicker piece of breast. You happy with that? I'm very happy with that, Chef. That's definitely cooked. You can see some of the steam coming out of it now. It's moist and glistening right there. Yes, Chef. I think it's very good. Thank you. It's got a great crunch to it. The flavor of the dredge does not overpower the delicate flavors of the chicken. Great execution on the chicken breast, that's for sure. Thank you, Chef. And the gravy, a little on the blonde side maybe, a little lighter? Yes, Chef. That's the way my daughters like their gravy. But the taste is there, Chef. You're right. The taste is there with that gravy. It's light, it's sweet. The mashed potatoes, however, there's definitely some lumps in there. Not as smooth as I would have hoped. Not bad for 45 minutes. Definitely comfort food cuisine. Thank you. Lynn. Yes, Chef. Dark meat is always the most difficult to get right. What do I expect to see when I cut into this? I expect you to see juices flowing out. Nice and succulent and tender with a crispy exterior. To me, it's perfectly cooked. Wow. It's tender. It's juicy. It's well seasoned. That is a piece of perfect fried chicken. Thank you, Chef. My daughters would be very proud of me right now. So it feels amazing. Sabrina. So who would you cook this for? My brother, my brother-in-law, my boyfriend. Well, it looks good. Do you think this is perfectly cooked? Hoping it is. Wow. Yeah. You nailed it, eh? You can see how tender that is. Look at the juices flowing out. What's in it? What did you do? Buttermilk hot sauce as a bath. And then the dredges. Cornmeal, flour, some paprika, oregano, cayenne, garlic and onion powders. You got the seasoning. The right amount of spices. The crispiness. This is something I would have every day. Okay, I'm going to try the drumstick. You happy with the way that's cooked? I'm really happy with the way that's cooked. I think you should be. You had a panicked look on your face there for a second. It's good crunch. That, Sabrina, is pure Southern comfort. Wonderful crunch. Beautiful. Did you try the gravy? I did. And you were happy with it? I was, Chef. That surprises me. I find the taste to be a little unpleasant. Maybe it's just a little too much of the roux. I don't get that light, sweeter note. Flavors are not quite right for me. I'm terrified of losing. I'm scared of failure. I think it's why I set my standards for myself so high. This looks amazing. It sounds amazing. It's very crispy. Now for the true test. Is this dish cooked properly? I hope it is. Look at that. It's moist. I squeeze a little bit and see some of the juices kind of collecting there. That's perfection. Michael, that's amazing. That chicken breast, it doesn't get much better. Let's taste this piece of chicken leg. It's raw. It's bloody raw. I'm not going to eat that. Michael. Hello, Chef. I'm going to try the potatoes with your gravy. Mashed potatoes are good. Simple, straightforward. So what happened with the gravy? I just don't make gravy. It's just not in my book of tricks. I think you went a little heavy on the flour. And beautifully cooked chicken right here. Great tasting crust. What are the spices in there? Paprika, cayenne pepper, and salt and pepper. And the subtlety of that allows the chicken to shine through. Amazing chicken. Thank you, Chef. Well done. Thanks, Michael. We now need a moment to discuss. I'm the only one that has raw chicken. My saving grace is that I know the coating of my chicken is the best here. It's a tough test. Most of it were cooked perfectly. They did a great job. My heart is fully into this. I do not want to go home yet. Amazing fried chickens. Just kind of nailed the breast. Just perfect. So we know. Will you please come on up to the front? Tonight, we asked you to present an irresistible fried chicken dinner with mashed potatoes and a rich, smooth gravy. And there were strong elements on all your plates. But at this point in the competition, only the strongest home cook can be absolutely confident about surviving. And in tonight's challenge, the strongest home cook was Lynn. Although your potato was a little bit lumpy, there really wasn't a single misstep on your plate. It all looked and tasted delicious. Thank you, Chef. Please head up to the gallery. Thank you, Chef. Every pressure test that goes by, I feel my confidence growing. Good job, Lynn. Thank you. Sabrina, although you made a very strong fried chicken dinner, it was not the best. Michael, despite making a dish that you've never even attempted, you gave it your all and even managed to serve us the best chicken breast of the night. When I cut through that raw piece of chicken leg, you knew the writing was on the wall. Michael, you're going home. Sabrina, you're safe. Please take off your apron and head upstairs. Michael, it was apparent when you walked into the MasterChef Canada kitchen that you are a man of style. And what's obvious after all these weeks is that you're also a man of substance. Your drive, confidence and your humor will take you far. Thank you. Please come on up and say goodbye. Thank you, chefs. Nice to have known you, Michael. You as well. You've done yourself proud. Really have. The whole journey of MasterChef Canada is running past my eyes. I'm worried that this white apron would clash with that outfit of yours. Come on out. All the way from the top 50 to the 6 goes by in a flash of a second. I've started this culinary journey and there's no way I'm going to stop. I'm very impressed. Thank you, chef. It's delicious. Well done. Thank you, chef. Thank you very much. Wow. That's pretty incredible. I may not have won MasterChef Canada, but I definitely was the best looking throughout.