Some culinary types can be snobby about ingredients. It's so refreshing to see a skilled chef say he loves mac n cheese powder and use techniques to combine it into an amazing dish. I love seeing how much fun Guga has experimenting
@@jackwalkeruwu8527 I don’t know man, I feel like when a cook deliberately closes himself to ingredients - processed or not - they’re limiting their own possibilities. Guga embracing the processed powder means he doesn’t care about that stigma surrounding it and will go after whatever he likes and has a certain flavor. Another thing I like about Guga is that he’s willing to experiment with whatever to see if it works. I know that’s partly because of his channel but he said it in the video of him reacting to Gordon Ramsay reacting to his videos; cooking the same thing is boring. There are so many chefs around the world but they’ll all end up being kinda the same once you get to a certain level. The best meals I’ve ever had weren’t in the expensive restaurants I ate in LA or in NYC, it was in the streets of Mexico made by normal people using unorthodox methods and ingredients.
@@ivanalvarado3646 Does make it harder to replicate, because you don't get mac n cheese powder or the cheezit from another video easy in most countries. So obviously I would much rather see Guga try something that we could replicate with the cheeses available worldwide rather than just something processed in the US only.
Swearing is a form of politeness when it involves the word delicious or other. censoring cursing is weird. yet nobodies dead from the curse yet. if you swear do you get a witches curse?
Watching this video made me think of a favorite central illinois dish, the horseshoe. Its quite simple and would make for a great experiment! Its an open face sandwich and the only thing you need to get it right is the layering. Bottom layer is toast/texas toast/bun, whatever you like. Second layer is the meat: hamburger/pork tenderloin/ham/fried chicken/or even fried alligator, actually any meat works very well. Next layer is potato whether it be fries, hash browns, scalloped, or au gratin, you really cant go wrong. Lastly you pour cheese sauce over the whole thing, and im telling you…its delicious!! There is even a breakfast version as well. Toast, meat (bacon, sausage, ham, any works), hash browns, egg, and then your choice of cheese sauce or sausage gravy. If your feeling froggy you can do half cheese sauce and half gravy. Would love to see the Guga spin and experiment on this dish!! You wont regret it i promise! Cheers everybody!!
I have a burger experiment idea... grind various differnt steaks into individual burgers (ribeye burger, sirloin burger, tenderloin burger, etc). Then try them side by side to determine which cut makes the best steak burger. It could evolve into trying different blends, therefore giving you multiple different videos. I think the info would be very useful to those who like to grind their own burgers.
If you do another one of these with Mac and cheese powder, how about the Cheetos Mac and Cheese flavours? I wonder what a steak or some fried chicken seasoned with cheesy Jalapeño or Flamin’ Hot would taste like
He's done the Takis crusted steak, which is basically like flaming hot Cheetos. I think he liked it, but both he and angel said it was more of a nostalgia thing because of how much they love Takis.
I have an entire pound of dried cheddar powder (it tastes the same as the Kraft stuff, more or less) & I am going to get busy- what I have is boneless pork chops though, I'm going to start dry brining now (I'm considering panko or crushed chicarrones as an oven bake, & using good manteca for frying- I'm excited to test new fronteirs of cheesiness!
Man usually guga vid recipes lot of fun to watch but I'd never even consider making it, either it's just too crazy, or the ingredients are too expensive or too hard to find... But this time, THIS TIME..... Not only are all the ingredients very cheap and easy to get a hold of, but southern fried chicken and mac n cheese are 2 of my favorite comfort foods on the entire planet.... So yeah, I'll definitely have to give this a try!!!
There's a Korean Fried Chicken chain up in the Pacific northwest called Bok a Bok and they do a electric cheese powder and jalapeño rub similar to the one you made and I can confirm, it's absolutely amazing!
I’ll keep asking for it until it happen. Guga, PLEASE do a Wild Game Experiment. Take Venison, Elk, Boar, Buffalo and other wild game, smoke it, age it and see if any of them can touch Wagyu.
I'm currently sick right now but loving the content. Would also love to see a Guga comfort food episode as we head into colder weather. Maybe an elevated Chicken (or Wagyu) Noodle Soup??
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
The floured chicken needs to sit out for 10 minutes after the flour goes on. Once it gets sticky its ready to fry. It will save your grease and the chicken will taste a little cleaner.
Another great way to add the cheese powder is to make a cheese oil like you would for Nashville Hot oil dipped chicken. Take Ghee and melt is and add the cheese powder you doctored up with the onion and garlic powders. Then dip the fried chicken in the oil.
What about dry-aging for 35 days various steaks covered with different flavoured protein powders. Love your videos guga, each time I see a video, my mouth starts to salivate.
Oh man now I want to dry age the piece of beef I have in the fridge I was saving for sukiyaki in that pound of cheddar powder I had plans for- now I want cheese-aged sukiyaki
Is it just ME or does Guga always sound so different in his voiceovers than he does when he’s in front of the camera when it’s time to eat? I’ve always wondered this, and wonder if anyone else has thought that.
it’s probably because he’s reading a script or something close to that when he does voice overs. i definitely sound different when i had to voice over a project vs talking about it irl
I knew the cheese dust was going to win. The thing about adding cheese to a batter, even dried cheese, is that it’s going to hold onto more oil instead of just frying off like you get with straight flour, hence it being wetter, it was oilier.
Thank you for this recipe you came up with because now, I will try this to make for my family and I know my kiddos will love it so much! Even that mac’n cheese you made!🤙🏽😊🙏🏽
Try it with pan-seared prok chops some time. I put cheese powder seasoning on them with a small dash of ground cumin, some onion powder, and garlic powder, and sear them in my cast-iron, it's fantastic.
In Lawson, a Japanese Convenience Chain Store (Dunno if it is present in other countries) I ate the best chicken nuggets so far at this moment in my life, it was a small box with 6 or 7 small cheese flavored pieces of chicken or mini nuggets, But that cheesy flavor and the crunch and texture was so addictive that I always bought 5 or 7 boxes XD. I hope this chicken tastes like that, now to find some mac and cheese...
On the Mac and Cheese, I do the same thing. Make a roux, add the milk, add the cheese. But I also usually throw in the cheese powder and a kraft single. That sodium citrate lets everything turn into a cheesy gloopy wallpaper paste. Guess it depends on if you're a creamy vs cheesy mac fan.
You get the white frosting if either, you don;t leave the potato starch long enough after dredging to hydrate with the marinade. and or leave too much starch on the chicken.
To add golden or neon orange color to pale cheese sauce, add carrot powder. You can also buy cheddar cheese powder in both white and orange so you can measure it out as part of your recipe.
Hey Guga you might've already know what I'm trying to say but this is just a reminder and so I hope it doesn't annoy you. Please try to DRY AGE and steak in SHRIMP PASTE.
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is THE 92ND TIME ASKING BTW!
Vid 4 suggesting this experiment. Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
I sometimes sprinkle some of that mac and cheese powder on fries and pan fried potatoes. It's a great finishing salt for lots of stuff. Goes good with a bit of paprika.
Definitely gonna try this one. Doesnt look to hard to make and from the look of it and the reactions i have to try it out. I'll stick with the dry rub and side this though
You should try boneless chicken thighs, flatten them out into a steak shape and season them nicely. It is very popular in Romania and used even in between buns, as a burger spin-off. It is the closest you can get to steak flavour from chicken.
Hey Guga, you missed a "golden" opertunity on this one, a simple egg wash followed by a roll in the cheese powder, then deep fry (in wagyu fat/oil perhaps?). I can just imagine how mouth watering that first bite would be, that crispy, cheesy, seasoned skin with that juicy, fatty, flavorful chicken... Aww damn, now I'm hungry....
Apparently, Leo is the only one that knows how to properly eat fried chicken! 😆
So I'm not the only one who noticed it
Why are you gate keeping how to eat chicken?
@@Leroyscaand thats not what gatekeeping means😭
And Angel has no idea how to use a fork. May as well pick it up and take a bite. Lol
i just noticed there slicing the chicken lol
Guga: “Leo stop cursing this is a family channel”
Also Guga… “It’s better WET then DRY everybody! 😉😂”
Innuendos allowed but no cursing. XD
Guga is 100 percent right lol
i was thinking the same thing lol
Guga also said he was definitely a leg and thigh kind of guy and not a breast guy.
Not to mention angel said damn twice and they didn't bleep it out
Some culinary types can be snobby about ingredients. It's so refreshing to see a skilled chef say he loves mac n cheese powder and use techniques to combine it into an amazing dish. I love seeing how much fun Guga has experimenting
@@jackwalkeruwu8527 I don’t know man, I feel like when a cook deliberately closes himself to ingredients - processed or not - they’re limiting their own possibilities. Guga embracing the processed powder means he doesn’t care about that stigma surrounding it and will go after whatever he likes and has a certain flavor.
Another thing I like about Guga is that he’s willing to experiment with whatever to see if it works. I know that’s partly because of his channel but he said it in the video of him reacting to Gordon Ramsay reacting to his videos; cooking the same thing is boring.
There are so many chefs around the world but they’ll all end up being kinda the same once you get to a certain level. The best meals I’ve ever had weren’t in the expensive restaurants I ate in LA or in NYC, it was in the streets of Mexico made by normal people using unorthodox methods and ingredients.
@@ivanalvarado3646 Does make it harder to replicate, because you don't get mac n cheese powder or the cheezit from another video easy in most countries. So obviously I would much rather see Guga try something that we could replicate with the cheeses available worldwide rather than just something processed in the US only.
@@XTSonic just try to look for any cheese powder that is available in your place. usually they would be in bakery / restaurant ingredient supplier.
@@XTSonic try Parmesan
7:26 love how guga tells them not to curse then says stuff like this 😭😭
So damn funny 😂
TH-cam algorithm catches swearing more easily than inuendos. ^^'
@@Alceste_ ah, that makes sense
Guga: You know the wetter it is, the better it is.
Leo says "f*cking perfect": YO DONT CURSE BRO THIS IS A FAMILY CHANNEL LMAO
Yea with a name like that
9:04
THAT’S EXACTLY WHAT I WAS THINKING!! They told him to chill and he starts making dirty innuendos
Swearing is a form of politeness when it involves the word delicious or other. censoring cursing is weird. yet nobodies dead from the curse yet. if you swear do you get a witches curse?
Uses sexual context 😂
I sometimes forget how good the editing is, so many cuts yet not really going overboard, everything feels right on point
Yeah the editing on Guga's videos is always top tier.
Nothing like some guga in the morning 🎉
Can't watch this dude's vid without having a meal first right upfront. I refuse to watch unless I have something hearty to eat while watching him. lol
But its midnight in my country 😃
@@bagasprihantoro5330 dude its noon in mine wth is these timelines lmao 😂
It’s 3:40 PM in my country lmao
@@bagasprihantoro5330 Still… technically morning 🤷♂️
Guga making constant innuendo jokes about liking it wet then "LEO no cursing, this is a family channel!"
lol
Mmmmm this looks absolutely FANTASTIC 👌🏻🔥...as always Guga don't disappoint
This is why I *LOVE* this channel! So many odd experiments that you would have tried to but never do in case it's horrible! Love the edits btw!
Watching this video made me think of a favorite central illinois dish, the horseshoe. Its quite simple and would make for a great experiment! Its an open face sandwich and the only thing you need to get it right is the layering. Bottom layer is toast/texas toast/bun, whatever you like. Second layer is the meat: hamburger/pork tenderloin/ham/fried chicken/or even fried alligator, actually any meat works very well. Next layer is potato whether it be fries, hash browns, scalloped, or au gratin, you really cant go wrong. Lastly you pour cheese sauce over the whole thing, and im telling you…its delicious!! There is even a breakfast version as well. Toast, meat (bacon, sausage, ham, any works), hash browns, egg, and then your choice of cheese sauce or sausage gravy. If your feeling froggy you can do half cheese sauce and half gravy. Would love to see the Guga spin and experiment on this dish!! You wont regret it i promise! Cheers everybody!!
Brother damn, I'm salivating thinking about it
I have a burger experiment idea... grind various differnt steaks into individual burgers (ribeye burger, sirloin burger, tenderloin burger, etc). Then try them side by side to determine which cut makes the best steak burger. It could evolve into trying different blends, therefore giving you multiple different videos. I think the info would be very useful to those who like to grind their own burgers.
Yes!!
If you do another one of these with Mac and cheese powder, how about the Cheetos Mac and Cheese flavours? I wonder what a steak or some fried chicken seasoned with cheesy Jalapeño or Flamin’ Hot would taste like
He's done the Takis crusted steak, which is basically like flaming hot Cheetos. I think he liked it, but both he and angel said it was more of a nostalgia thing because of how much they love Takis.
YES dude I was thinking of that... I want some flamin' hot chicken, and maybe compare it to Nashville hot style lol
I mean to each their own but the flaming hot whatever would just be awful but that's just me
Disgusting and artificial af? Not hard to tell. That shits nasty af
Bruh the fuckin commercial for that was showing as soon as I read this comment…
I have an entire pound of dried cheddar powder (it tastes the same as the Kraft stuff, more or less) & I am going to get busy- what I have is boneless pork chops though, I'm going to start dry brining now (I'm considering panko or crushed chicarrones as an oven bake, & using good manteca for frying- I'm excited to test new fronteirs of cheesiness!
Man usually guga vid recipes lot of fun to watch but I'd never even consider making it, either it's just too crazy, or the ingredients are too expensive or too hard to find... But this time, THIS TIME..... Not only are all the ingredients very cheap and easy to get a hold of, but southern fried chicken and mac n cheese are 2 of my favorite comfort foods on the entire planet.... So yeah, I'll definitely have to give this a try!!!
This is just the best Channel about Steaks and Chicken man. Always Happy to see a new Video Notification. Thanks for your Content !
There's a Korean Fried Chicken chain up in the Pacific northwest called Bok a Bok and they do a electric cheese powder and jalapeño rub similar to the one you made and I can confirm, it's absolutely amazing!
most places here in vancouver do this.
Electric cheese? Do they burn it with a lightning strike?
Pok pok?
Pretty sure the "electric " in the name refers to the color
@@itsmajr4648 makes sense. Anything that’s extra red or orange becomes “extreme” or “electric”!!!
Guga: “Leo stop cursing this is a family channel.”
Also Guga: “I don’t like breasts I’m much more of a thigh and leg kinda guy.
"The wetter the better"
Simply stop thinking dirty
That part wasn't even supposed to be dirty lol he just perfers dark meat
*Takes notes* "We can't say 'ass' but we can make wet jokes." Guga's TH-cam tips and tricks are gonna make my TH-cam channel explode some day
I’ll keep asking for it until it happen.
Guga, PLEASE do a Wild Game Experiment.
Take Venison, Elk, Boar, Buffalo and other wild game, smoke it, age it and see if any of them can touch Wagyu.
Wonder how it would taste to combine the second and third together? The cheese batter and then sprinkle with the dry cheese after its fried
honestly they should have done this, i bet they would have lost it lol
@@phonetyx You know it!
Idk it sounds like it would be overkill
Sounds like heart attack if you ask me
Probably too salty?
I'm currently sick right now but loving the content. Would also love to see a Guga comfort food episode as we head into colder weather. Maybe an elevated Chicken (or Wagyu) Noodle Soup??
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Good job guga I remember the first time you started keep on uplodaing
Thank you for your hard work Guga! See you on the 2nd channel
I just made this chicken exactly by the recipe!
This is the best fried chicken thigh I ever had!
Thanks Guga!
Guga I’ve been asking for you to make kangaroo burgers for over three years on every single video you post and I won’t stop until it happens.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Will you open your own expensive restorant and include your experiments (the good ones) as the menue?? Plz do i want to see how you do!!
Just watch and hungry so bad
Guga is keeping keeping making a better and better video what a goat
Oh yeah he's awesome
Ya can never stop learnin' on how to cook. Constant experiments helps greatly to learn lessons that few others would know.
the amount of dirty jokes while tasting the chicken lmao
Guga never disappoints with an entertaining video i can watch from start to end
Looks amazing!!!! I wana see guga make his own cheese powder now. The DIY black truffle salt changed my life.
Guga, you should open a restaurant with some of your best experiments on the menu!
Guga narrating: 😄🤗
Guga irl: 🤪🤪🤪
WHERE THE HELL IS MY BRO MAMAU??? 😡
one of the best videos!! This is quality, unique content. Love you Guga!!!
The Mac n cheese powder mix you made would probably make outstanding potatoes wedges.
I thought about that too. I will be trying for myself
Love how they get on leo for cursing but when Angel says “Damn” nobody notices😂 all curse words are equal
Guga learned from uncle Rodger 😂
Wish you were my Uncle!!! Thanks for your videos!!!
As always great videos, you should dry age a steak in garlic and rosemary with a butter binder!
Guga: "We don't say this very often, everybody, but the chicken is good."
Every video where Guga makes chicken: "It's amazing everybody!"
The floured chicken needs to sit out for 10 minutes after the flour goes on. Once it gets sticky its ready to fry. It will save your grease and the chicken will taste a little cleaner.
@JordanDoering I think Guga knows how to cook
@@travelloq3627 He never said he couldn't
@@travelloq3627 he was giving him tips to reduce the amount of oil on the finished fried chicken.
@@travelloq3627 never said he didn't. but either way what i said was true. he did it the wrong way. sorry guga.
Guga! Watching his videos has me appreciating meats so much more!
I always love the 3 of you guys hanging out when you do the taste test haha
Thanks for the video Guga! This is actually giving me ideas to try a couple of different variations of this on some other foods. Thanks again.
Can you try using “chicken salt” on the steaks? It’s a salt super popular in in Australia and apparently it has an amazing umami flavor.
It’s basically MSG
Lol it's chicken powder using msg
Another great way to add the cheese powder is to make a cheese oil like you would for Nashville Hot oil dipped chicken. Take Ghee and melt is and add the cheese powder you doctored up with the onion and garlic powders. Then dip the fried chicken in the oil.
What about dry-aging for 35 days various steaks covered with different flavoured protein powders. Love your videos guga, each time I see a video, my mouth starts to salivate.
Cookies and cream protein dry aged steak? Café late? Strawberry!
Protein on protein! I like your style!
Oh man now I want to dry age the piece of beef I have in the fridge I was saving for sukiyaki in that pound of cheddar powder I had plans for- now I want cheese-aged sukiyaki
This is my favorite chanel i swear!
Is it just ME or does Guga always sound so different in his voiceovers than he does when he’s in front of the camera when it’s time to eat? I’ve always wondered this, and wonder if anyone else has thought that.
it’s probably because he’s reading a script or something close to that when he does voice overs. i definitely sound different when i had to voice over a project vs talking about it irl
@@ketameanii Makes sense.
Voice over vs On Cam...different microphones plays a big role
Lmaoo, Angel done said "damn" three times but Leo can't curse 🤣
I came in the section for this comment!
I knew the cheese dust was going to win. The thing about adding cheese to a batter, even dried cheese, is that it’s going to hold onto more oil instead of just frying off like you get with straight flour, hence it being wetter, it was oilier.
guga we need to see a nesquick powder seasoned steak
This sentence hurt me lol
@@ubersc00ber me too lol
6:44 guga out of context
Guga: “I hope I don’t get another breast”
Also Guga: picks the largest pieces of chicken
Gee I wonder what piece that is. 😂
Thank you for this recipe you came up with because now, I will try this to make for my family and I know my kiddos will love it so much! Even that mac’n cheese you made!🤙🏽😊🙏🏽
Time to cancel Leo
0:05 I truly thought he was a bout to say "it's disgustiiiing" LOL
Leo woke up and chose violence on Guga's editor.
Try it with pan-seared prok chops some time. I put cheese powder seasoning on them with a small dash of ground cumin, some onion powder, and garlic powder, and sear them in my cast-iron, it's fantastic.
In Lawson, a Japanese Convenience Chain Store (Dunno if it is present in other countries) I ate the best chicken nuggets so far at this moment in my life, it was a small box with 6 or 7 small cheese flavored pieces of chicken or mini nuggets, But that cheesy flavor and the crunch and texture was so addictive that I always bought 5 or 7 boxes XD.
I hope this chicken tastes like that, now to find some mac and cheese...
Guga do a video where you try to make a chicken taste like steak and a steak taste like chicken 🤯🔥
On the Mac and Cheese, I do the same thing. Make a roux, add the milk, add the cheese.
But I also usually throw in the cheese powder and a kraft single. That sodium citrate lets everything turn into a cheesy gloopy wallpaper paste. Guess it depends on if you're a creamy vs cheesy mac fan.
That’s a great choice for Mac n cheese orecchiette pasta. Small bowl of pasta swimming in a cheese sauce. Great job on the chicken too.
I always have mouth waterring when i watch this channel
The chicken 🍗 dinner is the winner! 😂 🏆
You get the white frosting if either, you don;t leave the potato starch long enough after dredging to hydrate with the marinade. and or leave too much starch on the chicken.
now time for fried in steam cooker vs Mac and cheese seasoning
So fun to see you with Sonny!!
"Moist"...completely underappreciated and underutilized. I will always advocate for moist!
Guga is the GOAT of TH-cam food shows
When I fry chicken, I crush up some cheesits and use that as bread crumbs.
Yum yum
To add golden or neon orange color to pale cheese sauce, add carrot powder. You can also buy cheddar cheese powder in both white and orange so you can measure it out as part of your recipe.
Moister is certainly better! After watching so many Guga videos, I think Guga needs to adopt me so I can participate in all of his experiments!
i love guga even after all these years man
The video I didn’t know I wanted to see or needed. You beautiful, beautiful man Guga.
Hey Guga you might've already know what I'm trying to say but this is just a reminder and so I hope it doesn't annoy you. Please try to DRY AGE and steak in SHRIMP PASTE.
You should do this with the different Cheeto mac and cheese powder
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is THE 92ND TIME ASKING BTW!
I agree guga
Gaga, I myself am also a thigh and leg guy. Made me chuckle as always, thanks brotha.
Vid 4 suggesting this experiment.
Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
I sometimes sprinkle some of that mac and cheese powder on fries and pan fried potatoes. It's a great finishing salt for lots of stuff. Goes good with a bit of paprika.
"Salt is nice and deep into the meat"
Love that line I say with em
I feel like anyone who doesn't like the word moist is not a true chef. Perfect word to describe food!
Why did the chicken cross the road? To get to another side! ❤ the side dish!
I think this is Guga's way of supporting Kanye by making sure the chickens not kosher
OMG I LOVED GUGAS COMMENT xDDDD. Guga is really the goat and a master chef!!
Definitely gonna try this one. Doesnt look to hard to make and from the look of it and the reactions i have to try it out. I'll stick with the dry rub and side this though
We need a Flavacol Steak Experiment, Guga!
Love the Wagyu pillow in the background. So cool
Best fried chicken ever… Guga every fried chicken video!
i love when its moist as well will have to give this a go
You should try boneless chicken thighs, flatten them out into a steak shape and season them nicely. It is very popular in Romania and used even in between buns, as a burger spin-off. It is the closest you can get to steak flavour from chicken.
Hey Guga, you missed a "golden" opertunity on this one, a simple egg wash followed by a roll in the cheese powder, then deep fry (in wagyu fat/oil perhaps?). I can just imagine how mouth watering that first bite would be, that crispy, cheesy, seasoned skin with that juicy, fatty, flavorful chicken... Aww damn, now I'm hungry....
You are right angel. More moist = More better!
Not gonna lie, when Guga popped out that buttermilk i got an episode of PTSD from Jack's channel *shivers*.