OT have you ever had the blazing wings from Buffalo Wild Wings?

Discussion in 'Off Topic Archive' started by Scoe, Sep 5, 2016.

  1. nomar

    nomar

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    So the question is, which one of Deepster and August is the brunette?
     
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  2. Bliss

    Bliss

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    Please post recipe because I'd like to try it. Thanks.
     
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  3. August_West

    August_West Resident Champion

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    well... let me ask you something first before I put it out there. How is your fried chicken game? Because I can give you the sauce and the pre-cook seasonings. But if youre baseline fried chicken game is crappy, you are going to have crappy fried chicken with some hot sauce on it.

    And if I have to type out the methods needed to make proper southern fried chicken that is going to be a problem. I can do it, but its a lot of typing. Its a lot easier if you already can make an excellent brined, double breaded southern style fried chicken and then I tell you what to adjust and add the sauce recipe to make it nashville hot.

    so i guess start there.
     
  4. superjohn

    superjohn

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    Let's not make it out to be rocket science. Making fried chicken Nashville hot is basically just a few spices (mostly cayenne) a little sugar and hot oil poured over the already fried chicken to coat it.
     
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  5. August_West

    August_West Resident Champion

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    pretty much. Which is why making the original base line fried chicken excellent is a must.

    and my other trick that I dont see in many written recipes for this?

    The hot oil used to make the sauce must be taken from the oil you just fried the chicken in.

    Also the chicken is spiced BEFORE coating AND in the sauce.
     
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  6. mauconnfan

    mauconnfan

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    Oh wow I would have gone to McD's with her, bought a large soda drained the soda out, throw the crushed ice in her mouth and then thrown my..well hopefully that would cool off her throat!:eek:
     
  7. superjohn

    superjohn

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    I love Nashville hot chicken. Several Nashville hot chicken places have popped up out here recently to my delight.
     
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  8. beakumhawks

    beakumhawks

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    Fish is meat. Sharks eat fish and there's no way in hell those cocksuckers are vegetarians.
     
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  9. August_West

    August_West Resident Champion

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    Guess what I just made for dinner?
    This frickin thread is gonna kill me.

    In training for deep I added some ghost pepper to the sauce. Delicious. And hawt.

    And we are out of milk.

    [​IMG]
     
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  10. Deepster

    Deepster

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    That sauce looks like ketchup. I could drink a pint of it.
     
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  11. August_West

    August_West Resident Champion

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    Ill drive some up to you right now if you drink a 1/2 pint
     
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  12. superjohn

    superjohn

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    Damn you, that looks awesome!
     
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  13. superjohn

    superjohn

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    So when is the tailgate challenge? Can't wait to fly in, watch you two destroy yourselves and then throw bottles of ketchup at Diaco.
     
  14. Deepster

    Deepster

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    I'd wash down my real hot food with that "hot sauce".
     
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  15. August_West

    August_West Resident Champion

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    We Shall see. I'll bring it.
     
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  16. mauconnfan

    mauconnfan

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    I need to know where and when - I will bring the beverages for you to wash this sh** down.
     
  17. JonnyRI

    JonnyRI The files are in the computer

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    Glad we are doing this at the rent so lifestar will be close by for you August.
     
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  18. CL82

    CL82 It's going to be ok - calm down and enjoy the ride

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    PM me the recipe? Even without the sauce I can tell that the chicken is better than mine.
     
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  19. August_West

    August_West Resident Champion

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    my first job as a 16 year old was as a cook at KFC.

    Without being immodest (actually screw it, why start being a good person now :); my frying game is strong.

    This was early 80's nothing was automated there at that time. You had to actually learn how to cook properly. It was real good chicken back then.

    This is what I was trying to get at above before @superjohn accused me of making things complicated:

    Fried chicken is more about technique than recipes.


    Recipes are secondary after the technique is mastered.
     
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  20. Bliss

    Bliss

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    Last edited: Sep 14, 2016
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  21. CL82

    CL82 It's going to be ok - calm down and enjoy the ride

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    Fascinating. Of course not a word of it will improve my chicken making skills, but fascinating, nonetheless.:rolleyes:
     
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  22. August_West

    August_West Resident Champion

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    1) Deep Fry instead of Pan Fry
    2) Use Shortening (Crisco or generic equivalent)
    3) Get yourself a candy thermometer - maintaining 350 degree oil temp is the single most important aspect of proper frying (*1)
    4) 2.5 times breading = into flour mix (lightly), into milk/egg wash (lightly), into flour mix, into egg wash, into flour mix. on the last pass in the flour rough it up a little and really dredge and shake chicken pieces (*2)
    5) Fry approx 12-17 min ( breasts and wings are done earlier, legs and thighs later) - you can use a meat thermometer to measure internal meat temp (165) on a piece if unsure. Chicken is all kinds of sizes so a minute or two here and there is expected. I pull by "color" these days.

    Optional depending on final chicken recipe goal but I often brine first. Sometimes overnight. Especially if it isnt a "special" recipe like Hot chicken.

    (*1) - Look at the pic. That chicken is just out of the oil, I didnt even drain it on paper or a rack or anything and look how oil free/non greasy it looks. I just plopped it on a metal baking sheet. that is totally due to proper temp for proper time

    (*2) again the pic. Look at the texture. Great southern fried chicken has the crumbly nooks and crannies and lots of texture. It is not and should not be a smooth breading.


    You are frying way too long in my estimation.




    now that baseline is done specific recipes coming up.
     
    Last edited: Sep 14, 2016
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  23. CL82

    CL82 It's going to be ok - calm down and enjoy the ride

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    Thank you sir. How do you get the nooks and crannies? Mine is smoother more consistent, but less appealing.
     
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  24. Bliss

    Bliss

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    In training for deep I added some ghost pepper to the sauce. Delicious. And hawt.

    And we are out of milk.

    [​IMG][/QUOTE]
     
  25. August_West

    August_West Resident Champion

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    1) the double breading I mentioned in step 3 at the end when I really pound it into the flour and rough it up

    ....but there is more to it than that, kind of. You ever notice that if you are frying a bunch of chicken (like in batches) that after youve bread a bunch of it that the flour mix gets coarser with little balls of stuff in it because of all the times you have dropped wet chicken into it to breading? Maybe youve noticed that the chicken youve breaded later in the process comes out crunchier with more surface texture than your first few pieces?

    Well, if you want to replicate that from the get go, here is a pro tip. Simply put some of your milk and egg wash (a little at a time) into the breading flour and mix it up with a fork until you see some small clumping in the flour. That moisture and the tiny clumps adhering (as well as being a little violent with the chicken on last pass) are what gives it that surface texture.

    Now careful. The flour can also get TOO clumpy if you are doing a lot of chicken. In which case you need to re-sift.
     
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  26. August_West

    August_West Resident Champion

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    couple more items i thought of....

    If you are doing 20 pieces of chicken but only can cook say 5 at a time, DO NOT bread all 20 and leave them sitting waiting for batches to finish. You want to go straight from breading to fryer as close as possible. That is what keeps the breading light and crispy.


    Brining. It is like a chicken marinade. I find that even though you can make perfectly excellent fired chicken without brining that it will be even better with (if you have the time)

    You can mess around here to your own liking.

    My basic Brine is 4 cups water 4 tbsp Kosher salt. But you can add stuff like sugar and hot peppers or whatever to that brine to taste. Brine no less than a couple hours. overnight is optional

    When Im making standard fried chicken for people who want basic (but no hot stuff) I use a buttermilk brine.
    4 cups of buttermilk and about 1/2 the kosher salt of a regular brine plus some black pepper

    and here is a August super special brine. I love Chick Fil A. Ive spent days trying to perfect at home. I can fry great, but I could never nail until someone clued me in on another brine; Dill pickle juice. When Im making Chick Fil A sandwiches at home a soak the breasts in Dill pickle juice for quite a few hours before breading.
    I make a better sandwich than chick fil a now.
     
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  27. 8893

    8893 Curiouser

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    Are you open on Sundays?
     
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  28. August_West

    August_West Resident Champion

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    Extra hours.
     
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  29. Bliss

    Bliss

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    You, Sir, are definitely a fried chicken guru. Thanks for all the tips.
     
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  30. August_West

    August_West Resident Champion

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    OK so here is Augusts Hot chicken recipe since we got the initial frying out of way.

    Buttermilk Brine recipe (see above) plus add a couple tablespoons (or more) of hot sauce to buttermilk brine.
    After a few hours (or overnight) Brine.

    Get ready to cook.


    Sauce/Seasoning
    • 5 tablespoons cayenne pepper *
    • 1 Tablespoon Ghost Chili pepper powder *
    • 2 tablespoons dark brown sugar
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • approx ... 1 cup oil (that you fried the chicken in)
    * for more heat, adjust the ghost chili ratio you could go 4/2 or 3/3, whatever.... as long as it equals 6 total. 5/1 as listed above will still burn up the most nuclear of food eaters in my opinion. You could also choose to go just 6 cayenne no ghost to ease it a little.

    Mix up everything but the oil.

    Use that dry spice mix to lightly season the chicken BEFORE breading. Dont have to go heavy handed here. just a very, very light dusting
    Follow the double breading instructions above (by the way, you can season the flour with some salt pepper granulated garlic if desired.)

    after chicken is done cooking take the approx cup of oil that you used to cook the chicken (I say approx depending how much you took out of dry mix for pre seasoning. The recipe above calls for 1 cup oil at those ratios, if you took a little dry spice out for dusting , use a little less oil, you can always add more oil a little at a time to get the consistency you want) The oil should still be hot from cooking when you mix with spices. After letting the chicken rest for a couple minutes, pour the sauce over the chicken (or dip it).

    Its my favorite way to have fried chicken
     
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