Loving the more road-trippy videos lately. Don't get me wrong, the inside of your cabinets is a place of comfort and beauty, but you're really expanding the quality here.
Josh, I made your Nashville hot chicken recipe last night. Although very spicy, it was very much the best spicy food I’ve eaten, ever. I also made your Raising Canes fries and your white bread. The results of making everything from scratch is very rewarding, and although I doubt you would see this, I wanted to get it out there that you are a culinary inspiration. Thank you for all that you do.
“I like mine medium rare, bone apple tea!!!”... *”THATS A JOKE, THAT’S A JOKE, PLEASE DEAR GOD NOBODY ACTUALLY DO THAT.”* That sent me rolling not gonna lie.
I remember Alton Brown talking about that when he would travel to cities that serve iconic dishes (e.g. Buffalo wings in Buffalo, NY) that they usually get full of themselves and the food that they are so proud of is kind of just average or worse. I guess the moral of the story is that you shouldn't be afraid to try and shirk tradition if you think you can do something better with it.
@@suparockr That's usually if it becomes a "city thing" and everybody makes it. It's like a copy of a copy of a copy, and the crap restaurants get in on it, too. In the case of Hattie B's and Prince's, they were the originals, and are popular for a reason. If you can find the originators or a good imitator, it's usually good, whether we're talking Nashville Hot Chicken, Chicago deep dish, or St. Louis style BBQ. Which is not to say other people shouldn't try to do it or do spins on it; they definitely should. "Not authentic" is usually just gate-keeping bullshit, but saying a city's iconic dish is "meh" is also usually bullshit (as much as I respect Alton).
This is by far the most authentic NHC recipe I’ve seen. Thank you for dunking the chicken in the oil mixture instead of daintily brushing it on, just like we do it here in Nashville. That bread needs to be soaked in that oil.
You know, there was nothing stopping you from saying “hey josh, you shouldn’t drink from a water fountain because there’s probably Coronavirus on it” like a normal person
Prince's Chicken started it all decades ago. I am 65 and in my young twenties we would all go to Princes' chicken after the clubs closed. Talking about sobering up!
Heck yeah! Water will make it worse... unless you can tolerate the heat. I drink water when I eat something spicy, doesn't work with habanero chicken wings though...
@@NoHandle44 that time it was only pickled habanero, and I had already finished my beer... And I ate about two whole wings before the habanero really kicked in... just imagine the outcome: everyone at my table ended up giving me their beers... which is worse than water (the carbon dioxide bubles make the spiciness feeling worse) but was the only thing available, as the bar was full and the waiter was taking too long. The mango habanero is baby food if you put it against pickled habanero, believe me. XD and don't worry, if you don't live in México, you wont find pickled habanero on a chiken wing.
@@m1985dr Man, I wish I could eat stuff like that. I like spicy food, but I can't really handle it. My health is better without spice, but my life isn't.
@@NoHandle44 If you have some kind of medical condition, like an ulcer or gastritis, then best to step away from spicy foods... maybe you can eat them once in a while but knowing the consequences... if you just don't have tolerance at all, then start with a little salsa verde that has jalapeño or another chile in it. You can add it to you sandwich, for example. Once that you don't find that spicy enough, you go for one fresh jalapeño (or a couple of pieces or so...). If you really can't handle it, then get rid of veins and seeds, those are the ones making it spicy (another trick is to soak them in salt water for 15 minutes or so...). And so on. Check on a Scoville scale or something and go little by little. Chile can add a lot of flavor to your food if you know how to.
Just made this tonight and thought to share some learnings with whomever is gg to try this recipe: 1. I find that an using purely all-purpose flour dry dredge results in a harder crust which I don’t enjoy, so I substituted it with corn flour, which gave me a crispier, more tender and flaky crust but feel free to experiment a mix of both. 2. This is important: let the oil cool before adding it into the spice mix! I added the oil straight after frying and it burnt the spices giving the coating a bitter taste. Not sure at what temperature the oil should be to avoid burning though, can’t seem to find the answer online. 3. The seasoning is not actually spicy, this level is like... bell pepper spicy to me? I would recommend to half (or reduce even further) the amount of brown sugar added for a spicier outcome.
I use my oil at about 200-250 to prevent the seasoning from burning. I also use a dry brine on my chicken for about four hours sometimes 24 to enhance flavor and tenderness. I also put more spices in my flour, a lot more. I prefer very spicy food, and am not a big fan of very salty seasoning. I find that seasoning the flour with more spices provides a better depth of flavor, and more spice. Just try not to over do it.
I rewatched the “perfect steak” video and made it myself for me and my dad, it was my first time cooking steak but it went surprisingly well, your instructions are always clear and easy to understand!
I love how he gose "I like my chicken medium rare." Then realizes ,oh shit someone might think I'm serious and has to say "It's a joke please no one do that!"
Y’all I tried this recipe today and it’s so good!!! Honestly, the fried chicken part is amazing by itself, it’s def gonna be my new fried chicken recipe!! The only things I did different were that I didn’t do the salt cure overnight and I preseasoned my chicken with garlic powder, minced onion, salt, and pepper :)
I made this for dinner and my husband said it was the best fried chicken he had ever had. He then proceeded to clean the kitchen so that I will be more inclined to make it again even though frying makes a mess. This chicken is going down as miracle chicken in my books now.
@@sammysaito529 If you fail to take precautions and catch the virus, you get a nasty flu and have a 98% chance of living, and that's only if you don't have an already compromised immune system. If you fail to take precautions when you're under a Tornado Warning and get hit by a Tesla, you have a 100% chance of not living, with zero regards to how healthy or unhealthy you are. So yes. Compared to a tornado, Covid-19 is a joke.
I want to make this, but it's 2am, I have none of the ingredients, and we've got this virus thing. instead, I ate a bowl of leftover chicken covered in sriracha
For those of you who watch his videos and don't actually cook the food, you are missing out. It actually is as good as it looks, I've made at least a dozen things from this channel and they are all incredible, I highly recommend this though, it's amazing
yyeeeeeEEEEEEESSSSSSSSSSSS. One of my favorite channels finally tries nashville hot chicken. Also don’t make fun of the Batman Building he’s trying his best.
I deeply appreciated his description of the AT&T building downtown. I’ve never heard something to that creative scale before 😂 it’s always “the Batman building”
I’m turning 30 tomorrow , and it’s been hitting me how much I want to accomplish and how much I have yet to do. Till now I could claim I was young and hadn’t had it all figured out but it feels like that is changing. So enter my early mid life crisis. I always wanted to make fried chicken and have always failed miserably. Thanks to this video I made what has to be the goodest chicken I’ve ever had, it was an amazing success, and I’m left feeling like I accomplished something meaningful, however small it is. Your video gave me just a little peace of mind that I can handle this next decade of my life. Great recipe and great instruction!!! We fricking did it.
When i went to Nashville with my family, we made a stop at the same Hattie B’s you went to and the food was phenomenal. We went again the next day because it was so delicious.
Excellent recipe! Made it for my family in tender form (minus the hot oil sauce) and they absolutely loved it! But the sauce it absolutely fantastic too!
I’m so glad you knew about Prince’s.Thank you so much for spreading the world about our tornado damage and the donation platform. I hope you enjoyed Nashville 🤗
I work in healthcare (I'm a midwife) so am pretty confident on my job/financial status and would really love to support you and buy some merch! I love watching your videos as a way to de stress when I get home a crazy shift! Can't wait to make some fried chicken on my next day off!
I was raised in Austin, then moved to Nashville, so this was super fun to see as a big fan! I go to that park (Sevier Park) almost every day. Thanks for the shout out on the tornado relief, it gets over shadowed due to covid, but we still need help!
I do enjoy these video lessons. Taught culinary arts for 25 years at the high school level. I LOVE COOKING! The longer I cook (it's my hobbie) the more I realize how much I don't know and how much more there is to learn. I have picked up so much from watching your videos...thanks! Your skills and attention to detail are amazing!
I just made this. It's the first time I've ever fried something in oil(I've fried stuff on a pan, with oil, but never submerged something in it). It turned out SO well! Super qwispy, super juicy, super tasty. Thanks Papa!
