You have used butter and lard together. It was in the Cornish Pasty video, with a memorable quote to the effect of "And for those of you who think that lard is unhealthy, don't worry! We'll also add butter!"
I've got the chicken marinating right now, and this WILL be on my plate for dinner. Edit: So I made this for dinner using chicken tenders, and I did have to change a few things. Since my tenders were cut thin, I had to crank the heat to high so the coating browned properly. I also doubled, maybe tripled, the spice mix so the oil would be more flavorful rather than just hot and red. And by the end of the third batch I was tired of the Flour-Dip-Flour process, so I mixed the marinade into the flour and made a batter. The battered chicken was even better than the Flour-Dip-Flour chicken.
I know, right? I was expecting the whole "lard fat, lard bad" thing in the comment section. But most of the people here seem to know how to make good food.
You're the BEST! I was disappointed that KFC stopped selling this and now thanks to you I can make my own and it will probably taste a whole lot better. Can't wait to try your recipe. Thanks again!
For people wondering why the white bread is because it's a cultural/historical thing over Nashville. That's just how they serve it. en.wikipedia.org/wiki/Hot_chicken
There are practical use for the bread too. If the chicken is too spicy hot, the eating the bread can scrap the chilli off your mouth, it's a better way to reduce the heat than drinking water.
Home kitchen: lightly coat chicken with flour, followed by attentively dipping chicken in marinade to coat evenly and lastly, coating with another layer of flour then setting on wire rack to sit for 15 min Bar kitchen: toss all pieces of chicken in the flour bowl and hastily use both hands to cover then pick up hand fulls of chicken out and into egg wash bowl, mix chicken around till coated then back into the flour bowl, cover with flour then violently throw straight into deep fryer with flour and egg caked hands, with drips of oil splashing onto your arms.
U make everything so perfect, a true chef with skill. I feel honored to learn ur techniques and browse recipes when I have ppl over for dinner. Ur my go-to
people asking why the white bread must have been deprived of the sweetest sensation that is eating highly flavourful food with a soft pillowy almost flavorless cloud of bread... I rarely even eat bread anymore and if I do it's definitely some whole grain hippie stuff that takes a strong jaw to chew and even I know the pleasure of the wonder bread.
Notes: 1. The marinade needs no egg at all. Add 2 eggs and whisk well after removing the chicken from the marinade, for a binder. 2. The flour/salt mixture makes a very firm breading. For a more craggy more delicate crust (the crags hold sauce better) use cornstarch instead of four and add 2 Tablespoons of white sugar to the mixture (trust me, the sugar crisps up the flour and makes it more savory). 3. Don't pan fry, if you can help it. A deep fryer is an inexpensive investment and well worth it. 4. Double fry. Heat your oil to 300 degrees, and deep fry for 3 minutes, remove the basket and heat the oil to 350, then add the chicken back for another 5 minutes. This will make the crust lighter and crisper.
Chef John I have eaten this Nashville hot chicken in Nashville itself. I have looked the Internet for a good recipe, and it seems like you got a winner here my friend.
i just love your recipes....and i love you more the way you talk...no matter how long is your video its always fun to watch...you are my super hero chef
Chef John, Chef John!! You are amazing! I've heard of the southern restaurant which sells this divinely cooked bird. Thanks so very much for the recipe!
To anyone who has an issue with lard: Hot wings are dunked in a sauce made from hot sauce and butter, and butter has more saturated fat per gram than lard. So think of this as a different type of hot wing sauce.
I put in numbers in my note cards that keep track of how many recipes i learn from Food Wishes. Giving my family something new to eat. For special occasions most of the time. Majority of the times i just cook vietnamese food.
Great tipp with the upper side not coated by oil! You double-fry and you save oil at the same time :) Also great tipp with the wet hand / dry hand technique, thanks and thumps up!
Thank you for showing the wet hand / dry hand technique. I've experienced the batter around my hands a number of times and would have never figured that out!
Thank you for the video Chef John! I've tried multiple recipes of yours and they've turned out awesome! I'm going to try your garlic steak with garlic tomorrow.. And this one later in the week. Thank you for the awesome food!! My wife and I love you!
Yo, I've been looking for an awesome nashville hot chicken recipie, Chef John is the man! I can't wait to make this for the family, only with more cayanne.
Pretty good recipe. Most of us in Nashville just dump the spice mix in the hot oil at the end and toss the chicken in that to recrisp. Oh, and skip the sugar.
Thank you for the wonderful recipe. My boyfriend is always asking me if I can make buffelo chicken tenders. Now I can make hot chicken. Greatrecipe, we will devour it. Ilearn so much from you.
Thank you, Chef John for all you do though your food Blog and TH-cam videos! All levels from technical expertise to innuendos are greatly admired. Can tell you have a deep base of line work and formal training. I am a local to Nashville that is a transplant. The Hot Chicken at Hattie B's or ... is insane. Diablo Yard Bird would be an understatement and I love spicy food. It is blinding pain. From a temperature standpoint with pork, how do you explain that 160 is done and not white, completely virtually jerky? Thanks again.
Check out the recipe: www.allrecipes.com/Recipe/254804/Chef-Johns-Nashville-Hot-Chicken/
You have used butter and lard together. It was in the Cornish Pasty video, with a memorable quote to the effect of "And for those of you who think that lard is unhealthy, don't worry! We'll also add butter!"
To the people asking... there is no possible way to make this by baking it. Don't even attempt.
PREACH!
you are great chef john. !! cheers from india :)
😂
Chef John how many ways do I love thee
My technique is to get baked first and then fry the chicken. It tastes a lot better when you're baked instead of the chicken :)
Dammit.... Midnight again when he posts these.
Another night of going to bed drooling.
try 2am lol
Morning for me. Just move to uk. That should fix your problem.
No kidding!
Indeed...
4:00 am here in NY
I've got the chicken marinating right now, and this WILL be on my plate for dinner.
Edit: So I made this for dinner using chicken tenders, and I did have to change a few things. Since my tenders were cut thin, I had to crank the heat to high so the coating browned properly. I also doubled, maybe tripled, the spice mix so the oil would be more flavorful rather than just hot and red. And by the end of the third batch I was tired of the Flour-Dip-Flour process, so I mixed the marinade into the flour and made a batter. The battered chicken was even better than the Flour-Dip-Flour chicken.
Two best things in cooking, fats and spices
exactly
I know, right? I was expecting the whole "lard fat, lard bad" thing in the comment section. But most of the people here seem to know how to make good food.
surprising what a pinch of cayenne can do to some chicken
One of these days, I'll make one of your recipes, instead of eating Wendy's while watching you cook.
If you're gonna make anything... make his peanut butter chicken curry. To die for.
lol me too 😂
yeesssssssss
I don't know...this shit looks gangster.
+weggles relying to save this idea for later
You're the BEST! I was disappointed that KFC stopped selling this and now thanks to you I can make my own and it will probably taste a whole lot better. Can't wait to try your recipe. Thanks again!
For people wondering why the white bread is because it's a cultural/historical thing over Nashville. That's just how they serve it.
en.wikipedia.org/wiki/Hot_chicken
There are practical use for the bread too. If the chicken is too spicy hot, the eating the bread can scrap the chilli off your mouth, it's a better way to reduce the heat than drinking water.
Various Curious Yeah that's what I thought of right away. I always have some milk with me as I eat spicy food lol
the bread is usually soaked in the hot seasonings - eating the bread wont take away from the heat
My family and I literally just came home from our Nashville vacation last night, this was THE highlight of our trip!
Home kitchen: lightly coat chicken with flour, followed by attentively dipping chicken in marinade to coat evenly and lastly, coating with another layer of flour then setting on wire rack to sit for 15 min
Bar kitchen: toss all pieces of chicken in the flour bowl and hastily use both hands to cover then pick up hand fulls of chicken out and into egg wash bowl, mix chicken around till coated then back into the flour bowl, cover with flour then violently throw straight into deep fryer with flour and egg caked hands, with drips of oil splashing onto your arms.
No Chef John... your videos are never too long :) Thnx for the great recipe!
U make everything so perfect, a true chef with skill. I feel honored to learn ur techniques and browse recipes when I have ppl over for dinner. Ur my go-to
"The food gods hate a coward."
...My cooking failures have all been explained... >.
Thanks for the "wet hand dry hand" trick, I am novice so always had to deal with gunky fingers.
I'm not Crystal clear on which hot sauce you used...
Chef Jon is the best. My favorite part is that he takes a bite of the food at the end. No one else on youtube does that consistently.
people asking why the white bread must have been deprived of the sweetest sensation that is eating highly flavourful food with a soft pillowy almost flavorless cloud of bread...
I rarely even eat bread anymore and if I do it's definitely some whole grain hippie stuff that takes a strong jaw to chew and even I know the pleasure of the wonder bread.
Your videos are never too long, never enough..
John, I hope you know that it's midnight, and I'm here dreaming about homemade spicy chicken while eating white bread dipped in pizza sauce.
Chef, blink twice if the alternative Louisiana hot sauce is Crystal.
where I am from, kenya, we call this recipe poussin chicken and it's my favorite' thank you
Notes:
1. The marinade needs no egg at all. Add 2 eggs and whisk well after removing the chicken from the marinade, for a binder.
2. The flour/salt mixture makes a very firm breading. For a more craggy more delicate crust (the crags hold sauce better) use cornstarch instead of four and add 2 Tablespoons of white sugar to the mixture (trust me, the sugar crisps up the flour and makes it more savory).
3. Don't pan fry, if you can help it. A deep fryer is an inexpensive investment and well worth it.
4. Double fry. Heat your oil to 300 degrees, and deep fry for 3 minutes, remove the basket and heat the oil to 350, then add the chicken back for another 5 minutes. This will make the crust lighter and crisper.
Chef John I have eaten this Nashville hot chicken in Nashville itself. I have looked the Internet for a good recipe, and it seems like you got a winner here my friend.
I literally cheered for joy when you used Louisiana hot sauce!
I don't know what I enjoy more, the recipes, your voice, or silly jokes. 😉
Posting a video on my birthday really makes me more hungry.
i just love your recipes....and i love you more the way you talk...no matter how long is your video its always fun to watch...you are my super hero chef
Chef John, Chef John!! You are amazing! I've heard of the southern restaurant which sells this divinely cooked bird. Thanks so very much for the recipe!
Oh yea baby! Princes Chicken recipe. The greatest.
I got some from Kentucky Fried chicken for my husband and he loved it,so i am so going to make this for him.Ty for making it Chef John!
Just when I thought Chef John couldn't be any more amazing!
best sense of humor award goes to:
Chef John
i would so use waffles instead of bread
Oh god yaaaaas!!!
Great idea!
Make Beingets
Ikr?
Nooooooo........
By the way, I used this glaze on some steaks I was grilling on the BBQ. They came out amazing.
To anyone who has an issue with lard: Hot wings are dunked in a sauce made from hot sauce and butter, and butter has more saturated fat per gram than lard. So think of this as a different type of hot wing sauce.
Wow that's some tasty looking fried chicken. I would probably brush some sauce on then put some in a cup for dipping. Since I like extra sauce.
My 400th time i cooked from learning your recipes, omg time sure does fly. Delicious as always ^_^
How did you decide to keep count?
I put in numbers in my note cards that keep track of how many recipes i learn from Food Wishes. Giving my family something new to eat. For special occasions most of the time. Majority of the times i just cook vietnamese food.
Using all of that cayenne must've really excited you, John.
You're recipes are amazing, chef John. And you videos are so entertaining! I'm so glad youtube exists right now.
Great tipp with the upper side not coated by oil! You double-fry and you save oil at the same time :)
Also great tipp with the wet hand / dry hand technique, thanks and thumps up!
That'll be one wet thump, and one dry thump!
Chef John, you're a kitchen maestro!
I love the sound of that extremely crisp chicken! Looks so good!!!! :D
FRESHly ground black pepper.
Thank you for showing the wet hand / dry hand technique. I've experienced the batter around my hands a number of times and would have never figured that out!
Thats a fine dish and excellent commentary! Beautiful!
Omg! Thanks for sharing. You made this look simple and easy. Now I can make my own.
Chef John: please do a chicken fried steak video!
Louisiana is far better than pete's ! ! Thank for being the first chef I've seen to admit that.
YAAAAAS, my food wishes have been answered. Making this for ME and BAE tomorrow. Chef John is invited too.
wow man your voice makes me so happy
I haven't watched it yet, but just reading the title and seeing the length of the video was enough to make it the best day I've had all week.
I'm not a big chicken-guy, this this looks fantastic. I'm gonna have to try this one.
Being from Nashville, this looks AMAZING!!!!!!
This recipe looks absolutely amazing. Great job Chef John!
Had a Nashville Hot Chicken burrito the other day that had the chicken, pickles, white bread, and Mac and cheese inside. It was delicious insanity.
That will make your tongue so happy it will beat your brains out. Looks incredible, Chef.
Chef John... Your Nashville Hot Chicken looks Out of this world... Yum Thanks :)
it's supposed to look like its from Nashville
Back to the drawing board
lmaoooo
Man I love this channel!!!!!!!!!!!
Man i need to give you a hug right now.....
Texas KFC's stopped serving this stuff I felt like a part of me died..
Couple of Tennesseans here! Not a bad job, Chef, though the brush IS kinda hilarious.
Also it's weird to see hot chicken on a plate and not in a styrofoam box!
I'm so bad at cooking I could burn water. With that said I still love this channel.
Thank you for the video Chef John! I've tried multiple recipes of yours and they've turned out awesome! I'm going to try your garlic steak with garlic tomorrow.. And this one later in the week. Thank you for the awesome food!! My wife and I love you!
I know that's Crystal hot sauce and you're right, it's the best!
Every time you rhyme I laugh ...😂😂 obsessed with this recipe
OMG! wet hand dry hand! you sir have just changed my cooking life!
Nice Nashville Hot Chicken!!!!! bravo Chef John
Now my stomach is making the same sound as the fork scraping the chicken 😔 must wait till tomorrow!
>Two spoons of cayenne
It finally happened. What a time to be alive.
The breading process in this video is therapeutic.
That looks like the best fried chicken ever made.
YASSS Louisiana hot sauce! Go AWF, chef John!
Yo, I've been looking for an awesome nashville hot chicken recipie, Chef John is the man! I can't wait to make this for the family, only with more cayanne.
Pretty good recipe. Most of us in Nashville just dump the spice mix in the hot oil at the end and toss the chicken in that to recrisp. Oh, and skip the sugar.
mmmm so much cayenne goodness 🌶🌶🌶🍗🍗🍗🍞
I really wanted to hear the sound of it as you took a bite. Been waiting for that the whole video
Chef John I have learned everything from you stay cookin
"first we make it wet, then we make it dry..." LOLLLL
Go on...
looks absolutely delicious
Especially high
I just ate this the other day with some sweet potato cakes. Delicious!
Thank you for the wonderful recipe. My boyfriend is always asking me if I can make buffelo chicken tenders. Now I can make hot chicken. Greatrecipe, we will devour it. Ilearn so much from you.
Oh yes.... A recipe from my city. Great job Chef John!!! :)
Love the tone of the voice over, and the recipe too
Replace that white bread with a hunk of corn bread and it is on.
Or waffles.
YAAASSS!
That sounds disgusting
Nope.
mannn yess 😍
I wish I could meet you ☺ I love your videos and your jokes😁😁😁
Well, we sort of meet here twice a week. ;)
+Food Wishes I guess :D greetings from Guatemala, thak you for your awesome work! :)
What would your wife think, John? Meeting a young lady on the internet bi-weekly to partake in casual cooking, tsk tsk.
I'm willing to sacrifice myself and marry Maite to get her a green Card so she can live in the USA and stock you properly John.
Love your recipe . All of them.
I liked this video before even watchin it 👍
Not too bad, I like it Chef John- from Nashville
Yes yes chef John it's about time. Awesome work as always
I almost licked the computer monitor... it looks so good
Yes, I am laughing at your dainty brush but all is forgiven because this recipe looks AH-MAZING!
Tomorrow night, when I'm out with my buddies drinking, I'm going to shout "Let's get larded" and hope for the best
That. Looks. Beautiful. Well I guess I know what I'm having for dinner tomorrow now! Thanks!
Ugh I absolutely love this recipe. Love you and your videos thanks for the great video !!! ❤️❤️
Thanks chef john your recipes are great.
I love his voice
This is probably my favorite Chef John video so far ... :) Looks amazing. Will try it but will use all butter for the sauce. Thanks for this recipe.
Referencing the silly debate comments from the table salt/kosher salt video.
I see Chef John also serves SHADE.
Thank you, Chef John for all you do though your food Blog and TH-cam videos! All levels from technical expertise to innuendos are greatly admired. Can tell you have a deep base of line work and formal training. I am a local to Nashville that is a transplant. The Hot Chicken at Hattie B's or ... is insane. Diablo Yard Bird would be an understatement and I love spicy food. It is blinding pain. From a temperature standpoint with pork, how do you explain that 160 is done and not white, completely virtually jerky? Thanks again.
Louisiana hot sauce is my favorite too!