Chips Crusted Fried Chicken Experiment, It's Genius!?
ฝัง
- เผยแพร่เมื่อ 16 ธ.ค. 2020
- We all love deep fry chicken, but it is a pain to deal with the oil and all the work that needs to be put in. Today I test a very interesting concept which is to put chips as crust and see how good it taste. Does this work? Well, let's find out.
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
th-cam.com/users/SousVideEvery...
-----------------------------------------------
Subscribe to my 2nd Channel
th-cam.com/users/gugafoods?sub...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/pages/buywave
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Chicken by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#FryChicken #Crispy #SousVide - บันเทิง
whos watching this in their bed super hungry and wishing guga was your personal cook
xd
Bruhhhh
LITERALLY ME RNWHAT
He’s the reason I’m trying to become a billionaire
Ps: becoming a billionaire is pretty hard
I usually make some food while I’m watching Guga.
Tip for splitting the drums from the thighs, there's a fat seam when you move the skin out of the way that's the perfect spot to cut to put the knife through the joint. It's basically a cut here line.
Thank you
Love chicken im hungry now
Do wagyu eye round!
YESSSSSS! we nees a wagyu eye round
Yes plz
Please
He did on his other channel
Wagyu a5 eye round?
guga talking about “saving big bucks” when he buys wagyu every week😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭
Dude, I just came on here to post that exact statement.
I think he’s talking abt saving for normal ppl
@@DonyaeO
Saving for wagyu ;)
Hugs?
@@Goofiest.Goober guga* autocorrect sucks lol
alternate title: angel's experiment - remastered
Guga forgot angel, he left him in the last dry age experiment, IN THE FREEZER.
Guga "Welcome back to sous vide everything"
Subtitles "Welcome back to Sweden"
Sweden is everywhere
sweden exist?
sevilla everything
Hey Guga! Doubt you’ll see this but I’ll give it a shot anyways. I’m Italian and we have pasta and our homemade meat sauce with a side of chicken cutlets for dinner every Sunday. Today I used the ruffles/Doritos crust on the chicken cutlets and my mother absolutely flipped for them. Keep doing what you’re doing.
im betting you mean "flipped" in a good way
@@ansiedade678 yes
@@ansiedade678 gotta look for the context clues, flipped FOR something vs flipped OVER something
The Arby’s fries have been cooked at least four times by the time the chicken is eaten lol
On god
"If you are like me and like to save some money"
Angel, pass the A5 please? It's behind the Kobe beef. Next to the iberico.
Bruh
Guga, I miss the days where all your family is around and heckling each other. I like the longer videos. I love listening to you explain step by step what you do. 💜💜
same ngl
Tayyyyyyydbdjdieke9ww7363e7re74 has a lot of kid and the flu is going good in my room to get it from a good point where you tap it in the world of it to you to be eaten and I have no problem going back to the moon and back in a few days and I have to go to the moon to find out the gender reveal it is the best conversation last year 7old has been crying and I have to be eaten for you to be in the car and not sure what time0 you know what day u can come get it now and I will be here for a couple of days ago and I will have it was ok for you to do that I was just wondering what qualifications would like cheese sauce please don't have a good time u think
@@BernardoSucksAtCallOuts what..? lmao you just tap the next word on predictive text or something
@@reubenc0039 nah your brain is too small to understand his excellency in the english language
@@whythree true, true. I must apologise for my small amphibian brain.
"If you're like me and like saving money..." Says guy who keeps buying wagyu.
He needs to save money so he can keep buying wagyu for us.
The funny thing is, he spends a few hundred dollars on wagyu to make a video that will make thousands in ad revenue.
I'm pretty certain he started these channels just to fund his wagyu addiction.
@@AngryAlfonse and it's a business expense
@@FlexibleToast As long as he's not eating the profits, its all good, right? 🤔
That’s how it works, save the money to get the wagyu!! Haha
Glad to see you try it, we've been doing this for a long time with different variations too
Love how you used one sous vide because it is practical knowledge for most people (who dont have the sous vide power of SVE).
Guga’s videos always puts a smile on my face and even bigger smile from my stomach.
Love your Channel, love your enthusiasm and love your recipes. Keep up the awesome cooking!
I love how he doesn't sell Guga's Rub so he can encourage you to make it yourself. What a guy
r/agedlikemilk
Please guga never stop making videos these are my favorite videos to watch when I’m eating
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
“If you’re like me and you want to save on money, buy a whole chicken” meanwhile Guga eats 200 dollar Wagyu
That's why he needs to save money, to afford the Wagyu. Lmao
Thanks guys for sharing this recipe, see you next time.
Guga, everytime you have a transition, it looks like the footage goes to lower quality. Make sure your transitions are meant for HD or 4K in Premiere, otherwise it blurs the footage a little bit at every transition!
Helpful and Interesting subject matter, very well presented, THANKS !
Up in Canada we do this every time we make a shore lunch after fishing.
Ms. Vickies salt n' vinegar chips for the crust on some fresh fish is where it's at!
Do an expensive steak pizza next.
Meatzza
They actually have "oxfilepizza" in Sweden. It's a pizza with beef tenderloin slices, onions and bearnaise sauce. It's awesome.
Guga, you won't regret it!
@@vaazig In Brazil (Gugas home).... they even have strogonoff pizza
Pizza With Picanha is very good... cheese on top
@@vinimano8213 is the Picanha cooked on the pizza or apart?
Love your videos man your awesome
Ooh it's a bit unusual for him not to explain the sauce-making process, no?
Pretty sure it’s just a generic hot sauce warmed up with butter. Looks like franks hot sauce to me
@@tom1323 I was about to say the same.
love your foodxperiments :)
This man is my life goals. Love from Kenya
Now I want to know how those would taste actually fried
That is great idea! Can you make more experiment with chicken?
Hit '6' on your keyboard a lot when watching this. Make Guga chew
?
he chew
I used to make chip covered chicken when I was a child and it was soooo good. It’s still one of my favorite ways to eat chicken
I did this with old corn chips that i forgot about after a party, came out super delicious
Guga: Buy a whole bird to save big bucks
Also Guga: I deep fried A5 Japanese wagyu picanha injected with dry aged compound butter
Please try it with panko! Best breading *ever*!
It's basically electrocuted bread dough, but much better than that sounds.
Kind of wanted to see a few of these french fry & chip styled ones also deep fried or air fried for comparison sake.
I think Guga has started a trend with all his experimenting on these different foods. I love it. Bon Appetit!
How long and at what temp did you bake the coated chicken? Thank you. Wonderful concept.
“Welcometosousvideeverything guys!” 😂😂
An excellent breading alternative for oven roasted chicken is falafel mix. Try it out some time, the mix of flavors is incredible and the pan drippings are incredible.
nice video, what did you use for the sauce ? thx
Hi Guga, yesterday i made sous vide for the first time. The meat i cooked was Pork Tenderloin u were a BIG BIG help, even thoe im only a kid at 11 years old. But that dont stop my passion for food. Thanks for the help buddy. KEEP UP THE GOOD WORK ❤️.
Guga, I always enjoy your videos! I think I would like the chips best too.
Day 19 asking SVE Guga to dry age stake in curry paste
My Grandma used to mix crushed up BBQ chips with the flower and fry chicken...it was the Bomb!!!
This looks so good
Great tune in the background my deliciounes friend :) good job with that cokkin and fun. Cheers from POLand! You should do some suvie BBQ beef pierogi ;)
You should try hickory sticks it’s amazing
I love that he doesn’t sell the rub makes you refer to the video
"Still in my head" is a very wild song
Why would you not deep fry these? I think you would have gotten better results had you deep fried these.
That’s what I’m saying. I do this at home with some local bbq chips. I deep fry them. Better crunch and better flavor to me.
Yeah, or at least oven fry it. But it ain't get fried chicken if it ain't fried.
I think it's because he already cooked it with a sous vide, it may turn the chicken overcooked and stringy, but this is just my thought, I know there's a way for it to be deep fried or oven fried, I'm sure I'm gonna be gassed by this so I'm sorry if you get a bit mad at me
Guga, try to make dry age meat with ibérico ham method
It would be a super long term project but yeah I wanna see a Jamon Serrano video
My mate once taught me to crush up Savoy biscuits and use them as a crust for fried chicken/chicken parmigiana...it turned out to be really nice.
I bet using corn chips would come out outrageous!
I love those wood slabs you use to put hot stuff on, did you make those or buy them somewhere? Also, I made your rub and it is amazing!
His commentary reminds me of Aaron and Claire's channel. Both are soothing and informative.
Hey guga you should try and do a episode in portuguese! Really love your work!!
I come ton your videos just for education and to give you a LIKE
Much love
Chuleta can can!! Make it happen Guga. I'm sure your variation will be epic.
2 videos in 2 days? Must be the best weak in 2020
This vid just make me hungreeeh
Hey Guga, I want to recreate this. What did you use to stick the crumbs to the chicken, was that just Buttermilk? Also, how long did you put it in the oven for? Thanks man
I might have to try a Cool Ranch version.
I have ground up flavored pork rinds and fried chicken with that and it was totally awesome.
My family has been doing this well for atleast 32 years that i know of back to classic potatoe chips and corn chips . which btw chilli corn chip is awsome!!
Back to interesting experiments 👍👍. Don't forget to try rack of lamb persian style 👍👍
Guga, your falsetto voice is making me smile every time :-D :-D
Really appreciate the 2 temp chick method, I see the value! TY.
Oh, don't include the oyster with the thigh... that's the butcher/cooks cut ; )
Just got a sous vide kit. Easily the best steak I ever made, and better than anything I've had from a restaurant. All because of your videos.
My mom does a baked chicken with cheez itz crust. It’s delicious
Trying the recipe this weekend. How long did you put the chicken in the oven for at 350F?
I have one for Christmas... shrimp cocktail! I’m would like to see an experiment. Normal poached flavored liquid. Sous vide cleaned but shell on and sous vide cleaned shell on but in the poached liquid.
My grandma always made Rice Krispy chicken. Crush the Rice Krispies in to smaller pieces (but, like with the chips, you don't want powder). Dip the chicken pieces in to melted butter and then dredge in crushed Rice Krispies. Is great.
Finally something i can afford again from Guga.
Gouga! How long can you freeze or refrigerate something after being sous vide? If I was to keep it in that same vacuum sealed bag w/out opening
By far this looks yummy
Nice. I use crushed Cheeze-Its
Chicken Covered Chips Experiment, it’s FANTASTIC
I have found the Super thin/flat potato chips work better for breading, been using that trick for years! never fails!
I know my chicken don't look that good right now but what this: no flamethrower for the first time 🤣
Underated Channel only has 1.3M deserves 10M
daamn those transitions
Guys I love gugas rub. I made it and I suggest u to do it to, you can put it everywhere, believe or not I even putted it in my salad. It's amazing,anyway. Great video keep up the amazing food
=).
Gugas smile always makes me happy
Guga needs to make a cookbook!!!!
Could you do a video specifically on sauces?
See Guga Foods
Doing this with 50/50 corn flakes and lays potato chips was one of my dads favorite things when I was growing up.
Do an experiment comparing different chips (Cool ranch doritos vs Nacho cheese, ruffles, pringles, etc)
Alton Brown’s chicken parm recipe uses salt and vinegar potato chips in the breading and its amazing
Would you consider doing an episode with a simple but delicious keto meal? I know just simply doing a sous vide steak is keto friendly, but after 6 months of keto I’m getting a little burnt out on fried eggs, bacon and sous vide pan seared steak and green beans.
I've heard that it makes sense to only salt stakes after the roast. the saltz removes the liquid from the meat and should therefore only be added shortly before consumed. can you test it.
You made Shake-N-Bake. Ate that once a week in the 80s as a kid.
I don’t see the recipe for the rub anywhere??????
Thank you!
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. ;)
Is there a higher end of chicken kind of like wagyu beef and iberico pork?
U gotta try gizzards and corn chips. Bomb
In Bulgaria they use corn flakes for the crust - and it is fantastic
What did you boil them I'm how do I get one of those water things you cooked the chicken in??!!??
I love this video because you boys had different opinions at the end. That doesn’t seem to happen a lot
Crushed pork rinds make a great crust, breading as well. You’d never know it wasn’t some brand of popular bread crumbs. Get flavored ones or add seasoning, as plain ones can be a tad bland without any seasoning added. But if you’re using a sauce or something no biggie.