Full props for giving it a go! I think we all .. when we first try anything miss lots of things! The crinkle knife is a bread knife. Works perfect for homemade bread! Great job Tissueboy!
Alright, I've done fried chicken sandwiches at home a bunch of times. Here's the technique I use: Day before: 1. Use chicken thighs or chicken breast. If using breast, either slice or smash them down very thin, cut to sandwich size. 2. Marinate overnight in buttermilk or some other tenderizer. Day of: 1. Mix your dry ingredients: (tsp = teaspoon) 1 tsp garlic powder 1 tsp onion powder 1 tsp sweet paprika 1 tsp salt 1 tsp black pepper 2 cups AP flour 1/4 cup cornstarch (for nashville you'd probably be adding your hot spices to this mixture, but I haven't done nashville hot, so maybe it's something that gets added after, idk) 2. Crack eggs (use just the whites for best result, but using yoke is ok) 3. Get out your chicken and drip some of your buttermilk around into your dry ingredients and mix it up to get some little doughy bits (these bits will form all those wonderful craggly bits). 4. Dip your chicken in flour->egg->flour->egg->flour, let them rest a bit. Making sure to let those doughy bits stick to the chicken. I usually leave them resting in the dry ingredients (and continue to re-cover them with it if the egg soaks through). 5. Heat your oil (I recommend Peanut Oil) to at least 350 F, a little higher is better. 6. Slowly lower a piece of chicken into the oil (let the last bit fall *away* from you to not splash yourself with oil). Do *one* at a time to not overcrowd the pan. If you crowd it or put too much in, you'll lower the oil temp too much and it'll soak into the breading instead of frying it! Important! (Also let the oil temp come back to proper temp in-between pieces if needed) 7. Cook each for several minutes, flipping at least once to ensure and even cook. You should be good when you see a nice golden brown crust (but you can check with a probe as well - chicken needs to reach at least 165 F for food safety). 8. Take out the pieces of chicken as they finish and drain them on a rack. Use paper towels under and also pat them dry a little to ensure no oil soaks in and softens the breading (watch your fingers with the hot oil). 9. Allow to cool for a couple minutes, then add to your sandwich and finish up. If you made extra, be sure to allow them to cool enough that they won't produce steam or condensation in the container (the moisture will soften the nice breading you worked on). Good luck!
What a legend 🤠🙌🙌🙌🙌🤠 sounds delicious and like you know exactly what you're doing in the kitchen 🤠 I'll give it a go next time I'm cooking up a storm 😁🙌
Also, Joe, when you’re breading chicken, you should flour it before you dip it in the egg. The flower makes the egg stick and the egg makes the breadcrumb stick.
Okay, bravo for taking another turn cooking! Just a couple pointers after rewatching. When bread crumbing meats, you want to make sure the container is big enough to fit the meat when it’s flat. I lay mine down in a Tupperware container then shake the container to coat the top. The crumbs ran out because you turned 3 pieces of chicken into six… Egg shells for texture? lol! When I toast my buns, I lightly butter them individually then put them in the pan. Giving Charlie the bad one? 🤣🤣🤣 I would give them the best ones since they are scoring your cooking! I wait until I am done to clean. Focusing on cooking is stressful enough without trying to wash while you cook. Very entertaining to watch! Don’t give up your chef’s hat!
@@RaygoBloomMukbangs I started cooking when I was a kid. Did my first chili before I was a teen. Now, true story time! Tried to teach both my kids how to cook. My son does great! My daughter, however, put popcorn in the microwave without removing the plastic wrapper, and cut holes in the cardboard box of a t.v. dinner instead of taking it out of the box and slitting the plastic! Directions just said slit holes in top cover. I about died laughing when I got home and discovered that! So, I would trust tissue boy’s cooking before trusting my own daughter 🤣🤣🤣
I have only been watching for the last few hours however I am loving everything you guys put out! Also, the cuts with the music goes really hard. Jake Bugg aint got nothing on you fellas.
Thank you 🙌🙌 those are the kind of words we love to hear!! We're glad you're enjoying our channel. We're just getting started!! Jake bugg 😆 if we're anything like him, then that's a W to us! Were actually a band, that's why we make our own music. You can check our music out by simply typing... Raygo Bloom on youtube 🙌 Thanks for showing support 🙏
@@RaygoBloomMukbangs Wow! Really awesome. Shocked that both of your channels don't have a huge amount of subscribers. You all put out such high quality and entertaining content! Subscribed to both. Keep it up yall, and it will pay off for sure!
Thanks, Kim! 😃 I'm not a cook, and I'm not afraid to admit it, lol! But , as you mentioned, sometimes you gotta try your luck 😂 love your support, and we're buzzing you like the videos 👍
Good job! Those looked great. 😋I don't use my air-fryer enough.That was a breeze. Even though there wasn't enough to cover all your chicken, you did it right. Always go with the directions/recipe as written the first time you cook something, and make adjustments next time. And letting the chicken sit for a few minutes before you cooked it was good because that's how you get the coating to stick. If you put it directly in to cook it's likely it'll end up sliding off. 👍🏽 Also, if I may, you wouldn't be so forgetful in the kitchen if you did it more, but I do get not really liking to cook. I have a couple of suggestions though, if you don't mind. Read through the directions of what you're going to be cooking and go through all the steps from beginning to end in your head first. And then pick one dish that you love to eat and learn how to cook it. Over time get it perfect. Then start varying it in any way that appeals to you. And you brought the tissues!! 👏🏽👏🏽👏🏽👏🏽👏🏽🎉🎉🎉💜
We've not got them for sale yet were just tryna see if people would actually want them before we set everything up 😊 but love that you'd want one. It won't be long before we have a merch site ready and we will let all you guys know 😁
Ok, I will finish watching this tonight but I can say right now that there is no Frank's Hot Sauce or Tabasco in Nashville hot chicken. Too vinegary. You have to make your own hot sauce with cayenne pepper, leftover oil from frying the chicken, other spices like garlic powder, chile powder, etc.
Umm… so much wrong here. 😬 no peri peri anything in TN kitchens. We do not use bread crumbs to make our breading for fried chicken just flour and egg and the spice for Nashville hot chicken comes from tons of paprika. Put your spice in the flour and dredge a couple times. You guys will just have to go to Prince’s in Nashville for the real thing. 🧡🤍 from East Tennessee
There is an actual tool for crinkle cutting foods. It’s used on potatoes, pickles, carrots… not even done watching and I am laughing at your ”fucked up again” moments. Question is:did they like it?
Valiant effort, Joe. 👍
Thank you, Jen! You gotta learn some day, right 🤣
Full props for giving it a go! I think we all .. when we first try anything miss lots of things! The crinkle knife is a bread knife. Works perfect for homemade bread! Great job Tissueboy!
Thankyou 😅 will definitely get better with time 🤞🤣🤣🤣
LOL! That was fun watching you cook, Joe!
Alright, I've done fried chicken sandwiches at home a bunch of times. Here's the technique I use:
Day before:
1. Use chicken thighs or chicken breast. If using breast, either slice or smash them down very thin, cut to sandwich size.
2. Marinate overnight in buttermilk or some other tenderizer.
Day of:
1. Mix your dry ingredients: (tsp = teaspoon)
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika
1 tsp salt
1 tsp black pepper
2 cups AP flour
1/4 cup cornstarch
(for nashville you'd probably be adding your hot spices to this mixture, but I haven't done nashville hot, so maybe it's something that gets added after, idk)
2. Crack eggs (use just the whites for best result, but using yoke is ok)
3. Get out your chicken and drip some of your buttermilk around into your dry ingredients and mix it up to get some little doughy bits (these bits will form all those wonderful craggly bits).
4. Dip your chicken in flour->egg->flour->egg->flour, let them rest a bit. Making sure to let those doughy bits stick to the chicken. I usually leave them resting in the dry ingredients (and continue to re-cover them with it if the egg soaks through).
5. Heat your oil (I recommend Peanut Oil) to at least 350 F, a little higher is better.
6. Slowly lower a piece of chicken into the oil (let the last bit fall *away* from you to not splash yourself with oil). Do *one* at a time to not overcrowd the pan. If you crowd it or put too much in, you'll lower the oil temp too much and it'll soak into the breading instead of frying it! Important! (Also let the oil temp come back to proper temp in-between pieces if needed)
7. Cook each for several minutes, flipping at least once to ensure and even cook. You should be good when you see a nice golden brown crust (but you can check with a probe as well - chicken needs to reach at least 165 F for food safety).
8. Take out the pieces of chicken as they finish and drain them on a rack. Use paper towels under and also pat them dry a little to ensure no oil soaks in and softens the breading (watch your fingers with the hot oil).
9. Allow to cool for a couple minutes, then add to your sandwich and finish up. If you made extra, be sure to allow them to cool enough that they won't produce steam or condensation in the container (the moisture will soften the nice breading you worked on).
Good luck!
What a legend 🤠🙌🙌🙌🙌🤠 sounds delicious and like you know exactly what you're doing in the kitchen 🤠 I'll give it a go next time I'm cooking up a storm 😁🙌
@@RaygoBloomMukbangs Thanks. Research and practice my friend. Hope you guys get it working well and enjoy it!
Also, Joe, when you’re breading chicken, you should flour it before you dip it in the egg. The flower makes the egg stick and the egg makes the breadcrumb stick.
Okay, bravo for taking another turn cooking! Just a couple pointers after rewatching. When bread crumbing meats, you want to make sure the container is big enough to fit the meat when it’s flat. I lay mine down in a Tupperware container then shake the container to coat the top. The crumbs ran out because you turned 3 pieces of chicken into six… Egg shells for texture? lol! When I toast my buns, I lightly butter them individually then put them in the pan. Giving Charlie the bad one? 🤣🤣🤣 I would give them the best ones since they are scoring your cooking! I wait until I am done to clean. Focusing on cooking is stressful enough without trying to wash while you cook. Very entertaining to watch! Don’t give up your chef’s hat!
The guy hasn't got a clue Val 🤣🤣 but god loves a tryer 🤠🙌😅
@@RaygoBloomMukbangs I started cooking when I was a kid. Did my first chili before I was a teen. Now, true story time! Tried to teach both my kids how to cook. My son does great! My daughter, however, put popcorn in the microwave without removing the plastic wrapper, and cut holes in the cardboard box of a t.v. dinner instead of taking it out of the box and slitting the plastic! Directions just said slit holes in top cover. I about died laughing when I got home and discovered that! So, I would trust tissue boy’s cooking before trusting my own daughter 🤣🤣🤣
P.s. my daughter made straight A’s… so she had brains… just not a cook
I have only been watching for the last few hours however I am loving everything you guys put out! Also, the cuts with the music goes really hard. Jake Bugg aint got nothing on you fellas.
Thank you 🙌🙌 those are the kind of words we love to hear!! We're glad you're enjoying our channel. We're just getting started!!
Jake bugg 😆 if we're anything like him, then that's a W to us! Were actually a band, that's why we make our own music. You can check our music out by simply typing... Raygo Bloom on youtube 🙌
Thanks for showing support 🙏
@@RaygoBloomMukbangs Wow! Really awesome. Shocked that both of your channels don't have a huge amount of subscribers. You all put out such high quality and entertaining content! Subscribed to both. Keep it up yall, and it will pay off for sure!
Bread knife for pickles!!
He's mental
Props to you Tissue Boy 😜! I love watching you try your hand with cooking ❤ Much love to you from California!
Thanks, Kim! 😃 I'm not a cook, and I'm not afraid to admit it, lol! But , as you mentioned, sometimes you gotta try your luck 😂 love your support, and we're buzzing you like the videos 👍
I’ve seen a couple of Nandos sauces in my local ShopRite recently. I’ll have to stop by after work and take a look at what they were.
100% Kris! You have to! And make sure you let us know what you think as well.
@@RaygoBloomMukbangs
I definitely will. I’m always looking for new spice.
Good job! Those looked great. 😋I don't use my air-fryer enough.That was a breeze. Even though there wasn't enough to cover all your chicken, you did it right. Always go with the directions/recipe as written the first time you cook something, and make adjustments next time. And letting the chicken sit for a few minutes before you cooked it was good because that's how you get the coating to stick. If you put it directly in to cook it's likely it'll end up sliding off. 👍🏽
Also, if I may, you wouldn't be so forgetful in the kitchen if you did it more, but I do get not really liking to cook. I have a couple of suggestions though, if you don't mind. Read through the directions of what you're going to be cooking and go through all the steps from beginning to end in your head first. And then pick one dish that you love to eat and learn how to cook it. Over time get it perfect. Then start varying it in any way that appeals to you.
And you brought the tissues!! 👏🏽👏🏽👏🏽👏🏽👏🏽🎉🎉🎉💜
Yall got t shirts? Send me the link
We've not got them for sale yet were just tryna see if people would actually want them before we set everything up 😊 but love that you'd want one. It won't be long before we have a merch site ready and we will let all you guys know 😁
@RaygoBloomMukbangs awesome bros! I definitely want a TISSUE BOY!!!! shirt....hook a bruva up my guy!
My 22 year old daughter cooks like you! LOL I wanna help so bad and can't...
Hahahhahahah frustrated watching him cook 🤣🤣😅 I hear that
Ok, I will finish watching this tonight but I can say right now that there is no Frank's Hot Sauce or Tabasco in Nashville hot chicken. Too vinegary. You have to make your own hot sauce with cayenne pepper, leftover oil from frying the chicken, other spices like garlic powder, chile powder, etc.
That actually sounds like the perfect way to make a hot sauce 🙌🙌🙌🤠
Tissue boy is my dad and he doesn't give my mum any money
Umm… so much wrong here. 😬 no peri peri anything in TN kitchens. We do not use bread crumbs to make our breading for fried chicken just flour and egg and the spice for Nashville hot chicken comes from tons of paprika. Put your spice in the flour and dredge a couple times. You guys will just have to go to Prince’s in Nashville for the real thing. 🧡🤍 from East Tennessee
It's definitely just packaged crap and then stick a cool label on to make you think you're trying authentic food I guess 😅 worth a shot though 😅
There is an actual tool for crinkle cutting foods. It’s used on potatoes, pickles, carrots… not even done watching and I am laughing at your ”fucked up again” moments. Question is:did they like it?
Lol! I fucked up multiple times bur like you say... will they like it? Is it authentic? Who knows. Find out tomorrow episode, lol 🙌
@@RaygoBloomMukbangs 🙄fiiiiiine… lol!😆
I looked this up online and it says it will coat 2 chicken breast.
Good job nonetheless
Have Tissue Girl make an appearance more often.