I couldn’t wait to the end, only because I wanted see your reaction and it was totally worth it. The tears and milk were priceless. The chicken looked amazing as well!
I have gmg and napoleon charcoal, but this is my go to place for techniques. thanks for teachin'. Tried one of the chicken recepies and it was perfect.
That is the best trick for breading chicken I've ever seen, thank you!And not to be a food safety critic, but good on you for wearing gloves so much. Awesome videos.
Wow. Two of my favorite cooking channels upload something amazing on my birthday. What a great way to start my day! Also, the crunch on that was superb!
I made this, the chicken/ dredge turned out perfect- I ruined the glaze though, so don’t make my mistake, I made it early with intentions of re heating it before serving- It looked and tasted awesome right after I made it, but it did not re heat well- it took a long time to liquify again- and after it did- it looked and tasted burnt- so I recommend making it with the same method and timing in the video- the glaze was pretty hot- so I didn’t add the death nectar until i let the family try it- but never really got that far- I will definitely try it again 👍
Chef Tom!! Got my order in yesterday from Atbbq and one of my items I ordered was a bottle of Death Nectar. Man alive that stuff brings the heat !!!! Definitely had to hit the fridge for some milk and water LOL ! Keep doing what you do ! I’ve learned a lot watching your videos and look forward to watching many more!
I'd like to thank you for pointing me to the california tri-tip seasoning, I eat about 2 lbs of sirloin steak a day, and all i do is tenderize it with a jaccard, put the rub on and grill them, and its great every time!
Dude! Thanks for sharing all of these! Just an inner city kid from Sanford FL, I love cooking and you by far have a palate like mine! I use all of these recipes:)
I'm definitely gonna have to make this I've been wanting to do Nashville hot chicken for awhile I love spicy food and way to represent malcolm Reed his hot sauce is very good
That level is called, the X Wife. She's spicy, feisty, and sweet and you wonder how you got so blessed, but when she leaves... she will tear your ass up!
Gonna try this - without the heat! Lol. This is the unintentionally funniest video that I’ve seen you do. Thanks for sharing and putting yourself through the pain. O yea. And the shoutout to Mom!
After coating the meat in flour, keep it in fridge for 2hrs, then bring it to room temperature and give another coat of flour and then fry it. You will love the crispiness of the meat. This is how we do in Pakistan 😀
Hey Chef Tom big fan of your channel and really appreciate the good content you put out here! I've been craving something spicy and crunchy recently and will definitely give this a go!!
Double coating the chicken is why you can't fry it to temperature without burning it, also the coating gets hard, so my technic is to fry the chicken till it's golden brown 3 to 5 minutes per side put in a baking pan or sheet, and bake for 45 min, perfect every time
So I’ve made Malcom Reed’s hot chicken and it was awesome. Now I have to try this recipe, but I may have to tone the spice down just a little. Lol. Great video and thanks for all that you do!
I like seeing different products like hot sauces and rubs can you please do more videos making dishes with more “hand made” sauces and rubs? Thank you in advance!
I also am really glad to see some killer hogs seasoning! I’m really looking forward to making these, I have a bunch of family that lived in Tennessee, I think they’re gonna love these!
Also chef tom, I've been scouring the TH-cam beef videos, and I'm very curious to see either your thoughts or your way of doing dry aged beef, whether it be a steak or a burger. I think it would be really cool to see how you'd do it compared to commercial restaurants!
well held together at the end there! you could tell it was hurting.......i would love to have seen the behind the scenes footage after though! so funny
Can the heat be toned down. I have colon cancer and can't do much heat,do you have any suggestions and I'm thinking of using can starch with a little hot sauce for liquid to do a twice fried version of Korean fried chicken
I really enjoyed the ending Chef Tom. Hearing you falter delivering the outro was great along with the “get lit up!” It shows how things aren’t perfect like on TV. Keep up the great work!
What kind of flour do you use? Do you mix it with baking soda or other starches? Several recipes online calls out AP but the results I've been getting is a hard skin that some what feels stale. Cook time is between 15 to 17mins with thighs between 350 to 370 degs.
That’s awesome seeing you use Malcom reeds killer hogs! Two of my favorite TH-cam channels
Agree!
@@tjehlers3222
Na, you can trust a skinny chef- never trust a skinny cook.
Love Malcom. His BBQ Rub and BBQ sauce is unbelievable
nashville is like my fav but this bread is better th-cam.com/video/0wum4qplDhY/w-d-xo.html eat it = never hunger again
Very nice phrase. "Lets be nice to each other". Dude that made me happy.
"It Hurts but it's delicious" words to live by! Great Video!
I'm from Nashville, and I love to see other people's versions of Hot Chicken. Thanks for sharing.
I couldn’t wait to the end, only because I wanted see your reaction and it was totally worth it. The tears and milk were priceless. The chicken looked amazing as well!
I have gmg and napoleon charcoal, but this is my go to place for techniques. thanks for teachin'. Tried one of the chicken recepies and it was perfect.
I love how genuine the reaction is! “Oh it hurts!” Haha!
That is the best trick for breading chicken I've ever seen, thank you!And not to be a food safety critic, but good on you for wearing gloves so much. Awesome videos.
Major props to you for frying your chicken in a cast iron skillet..deep frying chicken should be criminal!
I love that you gave a shout out to your mom's cooking tip. Mom knows how to cook!
Wow. Two of my favorite cooking channels upload something amazing on my birthday. What a great way to start my day!
Also, the crunch on that was superb!
I've always loved this dish. Masochistic and delicious all in one. This looks Amazing! Another job well done Chef.
Chef Tom, that is one of the best Videos you have made - I love it - and a wonderful recipe 👍👍👍👍👍👍
I made this, the chicken/ dredge turned out perfect- I ruined the glaze though, so don’t make my mistake, I made it early with intentions of re heating it before serving- It looked and tasted awesome right after I made it, but it did not re heat well- it took a long time to liquify again- and after it did- it looked and tasted burnt- so I recommend making it with the same method and timing in the video- the glaze was pretty hot- so I didn’t add the death nectar until i let the family try it- but never really got that far- I will definitely try it again 👍
Chef Tom!! Got my order in yesterday from Atbbq and one of my items I ordered was a bottle of Death Nectar. Man alive that stuff brings the heat !!!! Definitely had to hit the fridge for some milk and water LOL ! Keep doing what you do ! I’ve learned a lot watching your videos and look forward to watching many more!
I love it. I am going to have to try frying then carrying over on the yoder
Your funny 😄 that information is awesome. And the chicken looks bomb, so many recipes, so little time. Gotta start somewhere 🔥
Fantastic as always....I'm gonna have to try this at home it looks aewsome!
I'd like to thank you for pointing me to the california tri-tip seasoning, I eat about 2 lbs of sirloin steak a day, and all i do is tenderize it with a jaccard, put the rub on and grill them, and its great every time!
You're welcome
This looks fantastic! Thank you so much for this and other videos.
Color on the fried chicken looks great.
We will try it this week
I’ve been binge-watching these videos and each recipe looks better than the last. Really great videos and can’t wait to try these out. Also, go shox!
Dude! Thanks for sharing all of these! Just an inner city kid from Sanford FL, I love cooking and you by far have a palate like mine! I use all of these recipes:)
How can you not love this guy! awesome vids
I'm definitely gonna have to make this I've been wanting to do Nashville hot chicken for awhile I love spicy food and way to represent malcolm Reed his hot sauce is very good
It’s not the going in burn that bothers me. But the coming out burn that’ll really get ya!!
Lol, this was fun to watch
The old snappy ass the morning after
That level is called, the X Wife. She's spicy, feisty, and sweet and you wonder how you got so blessed, but when she leaves... she will tear your ass up!
Good job Tom .. I love the videos. You definitely took one for the team..
Awesome cook Tom. Made me laugh and slobber on myself at the same time. Buen provecho!! Saludos desde México
I love food that is to hot to eat but taste too good not to! Thanks for sharing Chef
Gonna try this - without the heat! Lol. This is the unintentionally funniest video that I’ve seen you do. Thanks for sharing and putting yourself through the pain. O yea. And the shoutout to Mom!
Best recipe by far
This was great, Chef Tom! Good on ‘ya for chowing down!
Yeeee!!! Chef Tom u the real MVP! loved the recipe
The milk at the end 🤣🤣🤣🤣🤣so great!!!!
You’re one of my heroes. 👍🏻
Just subscribed another favorite cooking channel.👍👍
After coating the meat in flour, keep it in fridge for 2hrs, then bring it to room temperature and give another coat of flour and then fry it. You will love the crispiness of the meat. This is how we do in Pakistan 😀
Great idea! Thanks for sharing.
@@krisb3429what??
@@krisb3429 and Americans fuck their sisters 🤷🏻♂️
@@Smithy250 you spelled Pakistanis wrong
@@krisb3429 How do you wipe your ass...with your teeth?
The recipe sounds amazing! It looks incredible! I was surprised at the amount of cayenne pepper!! I think I’ll dip mine in the sauce as I go 😂😂
Love it!! I look forward to trying this!!
Really good looking chicken.
Hey Chef Tom big fan of your channel and really appreciate the good content you put out here! I've been craving something spicy and crunchy recently and will definitely give this a go!!
Double coating the chicken is why you can't fry it to temperature without burning it, also the coating gets hard, so my technic is to fry the chicken till it's golden brown 3 to 5 minutes per side put in a baking pan or sheet, and bake for 45 min, perfect every time
this looks so good.
Great video and recipe. I love that you are highlighting the spicyness of the sauce. When are you going to make Shakashuka or Bittermelon?
Shakshuka is on the list, so you will see it sometime in 2023. Thanks for watching!
@@allthingsbbq Thank you, I look forward to the video.
What kinda oil you use? Looks delicious
Great Video, would you recommend using a self rising flour or all purpose. Thanks.
It's great chicken!! Worth the work and wait.
Amazing, I love you guys. I’m a beginner and Hs d learned so much. Thank you
Great recipe and tips as always. Would love to see an episode with bbq sides especially bbq baked beans.
"It hurts..." Haha!
Thanks for taking one for the team, Tom.
Chef Tom was in the hurt locker. 🔥🔥
Tom you legend 👍 that’s dedication my friend 🔥
I am definitely going to make this
Awesome man! I love spicy food and the looks damn good. Well done.
Chef Tom... This is definitely an excellent video. I've got to give this recipe a try.
Awesome 👏 vid! Hilarious after you took you first bite!
Очень интересный рецепт, аж слюнки текут. У нас правда таких приправ не найдёшь.
Great video chef Tom! Can't wait to try it at home. You should do lemon pepper wings ATL style for your next video.
Chef Tom, you are a brave man!!! Love to try this though... Regards from Holland 🇳🇱
Great channel!! Really enjoy the way you show and explain things! Plus your recipes are tasty 👌🏻
Looks sooooo good
I will be making this exact recipe, except for the pickles. The hotter the better!
Ohhhh I gotta try this with the last dab hot sauce..
This was awesome!
So I’ve made Malcom Reed’s hot chicken and it was awesome. Now I have to try this recipe, but I may have to tone the spice down just a little. Lol. Great video and thanks for all that you do!
Amazing! Might keep mine a little milder!!
Love the ending with the milk. You really pushed it with that hot sauce in the end.
He looked like he was so enjoying that!
Looks good may try it
This one needs another go Tom! This time as a thin crispy sandwich with the pickles to boot 😎
We are with you! Taking your request straight to the Chef! Thanks for watching.
Man I love your videos, I have actually learned from you and am a better cook for it thanks for the videos
Love everyone one of your videos!
What kind of oil do you use to fry?
Wow that's intense heat!
You are the freakin' man!!! Suffering for the craft. It's your crown in Heaven brother. That looks like it tastes like Christmas!
I like seeing different products like hot sauces and rubs can you please do more videos making dishes with more “hand made” sauces and rubs? Thank you in advance!
I also am really glad to see some killer hogs seasoning! I’m really looking forward to making these, I have a bunch of family that lived in Tennessee, I think they’re gonna love these!
Also chef tom, I've been scouring the TH-cam beef videos, and I'm very curious to see either your thoughts or your way of doing dry aged beef, whether it be a steak or a burger. I think it would be really cool to see how you'd do it compared to commercial restaurants!
well held together at the end there! you could tell it was hurting.......i would love to have seen the behind the scenes footage after though! so funny
If you keep the frying temp around 350-375 the chicken won't be as dark or greasy but that's definitely a recipe to try! Thanks for the content
Can the heat be toned down. I have colon cancer and can't do much heat,do you have any suggestions and I'm thinking of using can starch with a little hot sauce for liquid to do a twice fried version of Korean fried chicken
LMAO!! That was awesome Chef Tom!! Way to take that for the team, I LOVE Nashville HOT!!
I really enjoyed the ending Chef Tom. Hearing you falter delivering the outro was great along with the “get lit up!” It shows how things aren’t perfect like on TV. Keep up the great work!
Chef Tom this is awesome. I hope to meet you someday. My brother lives in wichita. So I get there sometimes.
The ending is so funny, i know its not nice to laugh at other people pain, but its hilarious 😂👍👌
Awesome cook Chef Tom... I'm gonna try this but the whole lot is going in my turkey deep fryer!
OMG my favorite chicken sandwich!!!!
What kind of flour do you use? Do you mix it with baking soda or other starches? Several recipes online calls out AP but the results I've been getting is a hard skin that some what feels stale. Cook time is between 15 to 17mins with thighs between 350 to 370 degs.
I know I’m late but holy cow 3/4 cup cayenne is crazy! Haha! Awesome!
i watchedone video and got addicted. you could say i got *L O S T I N T H E S A U C E*
I love Nashville Hot Chicken! Nice Video Tom! It Hurts! LOL!
You are very brave, very brave. So much spice on that chicken. It looks really crispy and very juicy.
Always love the videos!! Keep up the great work! Just curious, I know this may seem weird, but have you ever done a vegitarian friendly video???
Looks easy , I'll follow the recipe minis the heat !
What can go wrong with a “ nice healthy coat” of death nectar and death dust...
But my mouth is watering and I need to try this!
Looks good!!! Alot of heat=a burning ass🔥🔥🔥🔥🌋
Love the Killer Hogs products !!! Tom takes one for the team !! :)
WHY did I watch this video an hour before lunch? Damn you Chef!
Just out of curiosity, why skillet fry instead of deep fry? What would this be like if you deep fried it?
You are a brave man.
What type of oil do you use and prefer?