Appreciate the speed! I learned any type of hot red pepper brings amazing taste to chicken, not necessarily scorchness - but spicey, peppery, smoky, more complex flavor…very enjoyable, if you omit it, you just get bland meat.
instead of a 3 min video like you did... ya should make a ten-minute video and concentrate on the last one minute of your original video... we all know how to cut up a chicken... we want the detail on the wet batter... please try again... Your chicken came out smokin beautiful... lov ya.
@@williepagan9024 it should be thinner than pancake batter. Just don’t forget to coat your chicken in the cornstarch before dipping in the batter and it’ll come out perfect
Looks great. Really great. So I take that the wet batter (marinated) takes the place of a brining (sugar/salt/hot sauce or anything with vinegar) and is it faster than brining or a entirely different taste 👍✌️
What about the places like Chubbie's and Popeyes that use a wet better but still use flour. Would it be the same recipe? I kmow Willie Mae's kind does something like this. I know in TN Gus's does as well. I'm trying to perfect both styles when i fry
I just learned that fabricating a chicken means to break it down. That's odd because in any other instance the word fabricate means to create not take apart.
I need to get a big container like that to mix in
Lol bruh like " figure da shit out" 🤣🤣🤣🤣
All this time I didn’t realize I didn’t save the recipe to it. 🤦🏽♂️
Appreciate the speed!
I learned any type of hot red pepper brings amazing taste to chicken, not necessarily scorchness - but spicey, peppery, smoky, more complex flavor…very enjoyable, if you omit it, you just get bland meat.
If, I'm cutting up a whole chicken, I'm frying that part you call the carcass! The fried backs and necks are my desert pieces!
My dad likes the back best too
Man I been trying to figure this out forever
Thanks chef, I subscribed 💯💯💪🔥🔥
instead of a 3 min video like you did... ya should make a ten-minute video and concentrate on the last one minute of your original video... we all know how to cut up a chicken... we want the detail on the wet batter... please try again... Your chicken came out smokin beautiful... lov ya.
All this time I didn’t realize I didn’t save the recipe in the description. 🤦🏽♂️. Thank you for your comment.
@@chefbfoods4864 Thanks... that helps alot... how about the viscosity of the wet batter... pls explain, like a pancake batter, thinner... heavier???
@@williepagan9024 it should be thinner than pancake batter. Just don’t forget to coat your chicken in the cornstarch before dipping in the batter and it’ll come out perfect
@@chefbfoods4864 Thanks for the quick reply... continued success
Looks great. Really great.
So I take that the wet batter (marinated) takes the place of a brining (sugar/salt/hot sauce or anything with vinegar) and is it faster than brining or a entirely different taste 👍✌️
Beautiful
Sorry Guys!!! I didn’t realize I never saved the recipe to the video. It’s in the description for sure now. Enjoy!!!
Chef I have hear that you can use coca cola instead of water for a good batter. What is your take on this?
What about the places like Chubbie's and Popeyes that use a wet better but still use flour. Would it be the same recipe? I kmow Willie Mae's kind does something like this. I know in TN Gus's does as well. I'm trying to perfect both styles when i fry
What’s the flour, cs, bp, bs, ratio?
Recipes please! Tried your website and couldn’t find it.
NOT ENOUGH INFORMATION
I wanted to see the batter but he went so fast. What I'm looking for is that chicken batter than looks like thin, yellow cake batter
Just increase the flour until you get what you want
Thanks brotha
you use more cornstarch then flour for the batter
What the recipe
It’s in the description.
I just learned that fabricating a chicken means to break it down. That's odd because in any other instance the word fabricate means to create not take apart.
Same thing I said🤷🏾♂️
I think he meant fornicate
Can't duplicate because you show no quantity! How much of each ingredient?
😑