Pan-fried Chicken with Jackfruit Relish

"So this is a large size chicken thigh, so you would have to fry it and then really have it spend some time in the oven. Some of those techniques were not taken through all the way. So I'm assuming that the inside of the chicken thigh is going to be still raw."

"How long did you cook that for?"

 Christopher: "About 15 minutes."

"It's very dense. Damn it, Christopher. Oh, boy. You can see it's raw there, so, as you know, unfortunately, we can't eat that. Okay. But we will taste the salad, and we will taste the jackfruit."

"I can't look at this, Christopher. It's too bad, because this is not, like, just a little undercooked. This entire chicken thigh needs five more minutes at 350. And had you done that, you have a pretty good dish."

"I love fried chicken. I got excited about this dish, especially the marinade. But I love the salad, the acidity, the jackfruit. It's very hard to get that thing right, so, yeah, it's a shame. Thanks, Christopher."