@@sitara7664 L’chaim is a Hebrew toast that means “to life”. Chicken fried in lard is decidedly not kosher as Jewish people are not supposed to eat pork products. Both Josh and Nicole are Jewish but both eat pork and shellfish.
@@kevinfager. Watching Lily's first appearance on-camera during the animal nugget episode is such a trip. You can really see how much more confident and self-assured she is now.
Ooh, brownie myths would be awesome to see! I feel like there are so many claims about brownies that sometimes seem bogus, so that would be a very helpful episode.
@@secretforreddit Totally! They could do cocoa powder versus melted chocolate, oil versus butter, prepackaged mix versus mixing your own dry ingredients, cakey versus fudgy (though I know that’s more of a preference), etc.! 🙂
They should do a segment at the end of this format where they take all the worst ways and put it up against the winning one. Maybe doing all the steps spectacularly wrong cancels out the negative attributes and magically makes it amazing.
This is the top comment and it was staring me in the face the whole time, so I was prepared for Nicole's eloquent response. Very appropriate assessment.
The great thing about the last round is that it showed you can make a decent gluten free fried chicken when using cornstarch. I'll have to cook a batch for my wife, who is celiac.
there's a GF fried chicken restaurant in Vancouver i went to once... it's too far to go more than once a year or so but it was SO GOOD. it's definitely doable!
@@immaculatesausage938 My partner has tried everything and we preferred 40% rice flour, 40% corn starch and 20% tapioca starch. Tapioca comes thru strong but it's good when subtle at 20%. None of them are good alone.
having worked at KFC for a time as a cook, we used water to dip the chicken in before breading. originally we used lard to cook everything then switched to vegetable shortening. it goes into a pressure cooker for around 12-15 minutes depending how much is made. we used clamshells with six tiers that would hold 2 legs, 2 wings, 2 ribs, 2 thighs and 1 breast which is a whole cut up chicken per tier. i always made sure the cooker was up to temperature before dropping or you get soggy or raw chicken if you don't (edit : let the chicken drain for a minute before transferring on a rack on a tray and let it sit in the warming cabinet for at least 5-10 minutes before serving to avoid soggy bottom when packed)
Trevor is so amazing I think the world of him. Josh used his authoritative tone 9:57. Definitely need more of that love when he does that my iconic dynamic duo I’m blessed. We are best friends
What you use for coating is very regional. Barberton, near where I live, is famous for it’s fried chicken; dredged in bread crumbs and deep-fried (not pan-fried) in lard. Most places just use AP flour but that kind of flour is different between northern and southern states. Northern AP flour has more gluten than it does in southern states which is why southern chicken is crispier. The solution is to cut northern flour with cornstarch; 1-2 tablespoons per cup. Flour from the south doesn’t need cutting to get the same crisp texture.
I really feel they should let the chicken cool long enough to be easily edible. Not only is it a good facimile of fried chicken joints everywhere, but not burning yourself on scalding hot chicken makes comparisons much easier! Also I want fried chicken now.
My dad's family owned a takeout restaurant and they always fried in lard. This was from the 50s and 70s. It doesn't soak into the food so it's less greasy than oil. (I guess because it can fry hotter and faster.) Dad still uses lard to deep-fry in when they want a junk food meal...all homemade just like the old restaurant.
I freaking love josh’s facts and intelligent outlook on food. Combined with everyone else’s fun, surface level understanding and interest in what’s going on I actually kinda relate to him. I love knowing the details, the “behind the scenes” of stuff I do, make, play, watch, etc. and he seems to be on that same wavelength. You’re the best Josh!
I wish they would just re-film Josh’s segment of the intro every episode, just to see how long it would take him to saw through a log with a kitchen knife
Personally I use mostly flour but then add just a bit of corn starch in because it does help with the crunch. I just think they added too much corn starch to the ap
OMGOMGOMGOMFG! For some reason I got "in the air tonight" in my head as I started watching the video. I was singing it in my head and I had just gotten done with the drum part, when Trevor did the drum part with the drumsticks! It was just super crazy. Just me?
For Wienerschnitzel (Viennese cutlet), we use clarified butter. I'm really curious about your opinion and would love if you tried that for your fried chickens too.
Clarified butter has a lower smoke point. It will burn before the chicken is cooked through to the bone. It's fine for something either small or thin like cutlets. But anything thick or boned does better with something like peanut oil, because you're either cooking at higher temp and/or longer times.
@@Vincent_Beers I'm pretty sure that a smoke point of 250°C (485°F) is plenty, considering that you usually deep-fry at around or below 190°C (375°F). It's also considerably higher than the smoke point of lard, which is merely 185°C (370°F)
It also has a higher smoke point than peanut oil. I guess you must've mixed it up with regular butter, which indeed has a very low smoke point, and definitely wouldn't work for deep-frying. Have a nice day
They just recently added the first interest hit of over 1k to the 100k I owe in student debt for a lit degree I didn't even get. If I went to Mythical Kitchen Online University, I would've at least learned how to touch hot things without burning myself or whatever Josh does for fun
ideally they would have also tested each wet dredge with each dry blend to determine best because i think there are some variable interactions at play there.
The best fried chicken I ever ate was my late sister's. She didn't follow any of these rules and I can't replicate her recipe even following her technique. I feel like she had some kind of magic. My grandmother also made wonderful chicken with a totally different method so I have to feel like some other realm is involved.
First of all, Lily is my favorite.. I live for her chaos.. second, Vi and Lily together on one screen is just soooo much pretty, I can hardly stand it 🫠 please do it as often as possible.
At the end, you should have a blind taste test to taste the best possible combination and the worst possible combination, and have them judge how much better one is
I'm not sure if he mentioned it elsewhere in the video, but if it's the bit towards the end during the chicken dance, the cc says Mauritania, which is a country in Africa.
One of the problems with the crowding trial is that they appeared to be using cast iron, which is known for maintaining steady and constant heat regardless of how cold the thing you're adding to it is. I'm sure that the result would be different if using enamel or stainless steel cookware, which cannot maintain a heat nearly as steadily.
Good mythical morning fan here and now following! I love to cook but I am not necessarily blessed with skill. Watching your videos inspires me! I love you and your teams’ upbeat vibe and it makes me want to cook fried chicken at 11 pm when I should be sleeping. 😁
Here is the thing: a) ratio of starch to flour - b) time… flour makes a reasonable crispy chicken - but it won’t stay as crispy. Also - it could have a very different effect if you are using anything else as egg whites!
My fave ratio which gives sort of a karaage result, is 120 g flour 30 g (potato starch) 10 g cornstarch. Its crispy, and keeps that texture well, without becoming hard.
This was enlightening.. I know AP flour won, but my sister has Celiac and it's great to know that cornstarch was a very close second and could be a good gluten free option for her..
How did you guys not do vegetable oil as one of the options with peanut oil, Crisco, and lard? Frankly - I don't care for the taste of stuff fried in peanut oil (and I have a slight intolerance to peanuts so I limit my intake), so I fry in vegetable oil. And it always come out crispy and delicious.
Cornstarch is more common for Chinese American cooking since sauces usually determine the flavor. But if you’re seasoning fried chicken, AP flour all the way
