Let us all bond over our love of spicy fried chicken.
Hot wings are my go to from any fried chicken place because the large pieces of chicken (say drumstick and thigh) are usually "southern fried" and therefore not as spicy.
CAVEAT: This is a UK thing, I bet the US has the comment sense TO MAKE THE BIG CHICKEN ALSO SPICEY WHY THE FUCK CAN'T I GET BIG SPICEY CHICKEN.
Let us all bond over our love of spicy fried chicken.
Hot wings are my go to from any fried chicken place because the large pieces of chicken (say drumstick and thigh) are usually "southern fried" and therefore not as spicy.
CAVEAT: This is a UK thing, I bet the US has the comment sense TO MAKE THE BIG CHICKEN ALSO SPICEY WHY THE FUCK CAN'T I GET BIG SPICEY CHICKEN.
I'm not sure about commercial meat chicken farms in other parts of the world, but selective breeding has made some absolutely monstrous meat golem chickens in the USA, if you ever see one of these poor bastards, you will be very upset
I've made my peace with that evil. when I was a little kid and there was that like "oh they can't call themselves Kentucky Fried Chicken because they've bred like, crazy chickens with extra legs, and they're not technically chicken anymore so they call themselves KFC."
I was like "oh gross, sounds correct, whatever. chew chew chew"
Nashville Hot chicken is maybe one of my favorite forms of speecy spicy chicken now and I spring for it whenever it's an option.
I think the "traditional" Nashville, Tennessee method is to mix up a sort of paste with lard and just a fuck ton of cayenne pepper, but I've seen it vary a lot regionally.
Edit: Frank's Hot Sauce sells bottles of the stuff that probably isn't anywhere near authentic but I use it a ton! I just chop up chicken thighs and either pan or air fry them in a light cornstarch or flour coating and then slather is a quarter bottle of the stuff. Makes a dope chicken wrap.
They honestly weren't the spiciest but I really like the Louisiana rub they got there
Wish I could make it at home
Louisiana rub eh? I would think that's most likely Tony chacheres.
I used to loooove buffalo but the regional specialty is lemon pepper and I'm a convert. They toss it in butter instead of doing a dry rub and booooy are they good.
I want to know about the crunch rating on that fish and chips. I need to live vicariously through others right now.
The batter was practically levitating off the fish. It was soooo light and solo crispy. No lemons but plenty of malt vinegar and this is going to sound gross but i have lemon powder I bring with. Solid.
Louisiana rub eh? I would think that's most likely Tony chacheres.
That’s a name I haven’t heard in a long time …a long time.
I used to bring a can of that with me to the college dining hall for application to literally anything (I went to school in Iowa, which compounded the normally pusillanimous nature of recipes for mass consumption).
I quit caring about Tony Chachere’s when they updated their packaging from the 1960s line drawing of T. Chachere to some mid-00s lookin’ self-parody. Partially because my palette has gone more to the “put some more Sambal Olelek in it, no sir I said more, I said …well, there’s your problem, you got one o’ them tiny bottles smaller than a soup can back there” and partially because I simply assume they let the magic fade when they took the time and money to “update their look”.
Ugn, eventually I'll remember that cooking off meat I'm worried about (for no reason other than anxiety) is more wasteful than just letting it go off, at least if it's pork or chicken. I think I've had better luck powering through pork or chicken that my anxiety was telling me might be off than I have eating more than a few bites of anything with an intense warmed-over-flavor.
Louisiana rub eh? I would think that's most likely Tony chacheres.
That’s a name I haven’t heard in a long time …a long time.
I used to bring a can of that with me to the college dining hall for application to literally anything (I went to school in Iowa, which compounded the normally pusillanimous nature of recipes for mass consumption).
I quit caring about Tony Chachere’s when they updated their packaging from the 1960s line drawing of T. Chachere to some mid-00s lookin’ self-parody. Partially because my palette has gone more to the “put some more Sambal Olelek in it, no sir I said more, I said …well, there’s your problem, you got one o’ them tiny bottles smaller than a soup can back there” and partially because I simply assume they let the magic fade when they took the time and money to “update their look”.
I put it on everything. It's not like I don't know how to season food, even, I just end up using Tony Chachere's anyway. Chicken, burgers, fish, whatever.
The exception being, like, if I want a beef or pork steak with italian dressing, Worcestershire, salt, and pepper.
Ugn, eventually I'll remember that cooking off meat I'm worried about (for no reason other than anxiety) is more wasteful than just letting it go off, at least if it's pork or chicken. I think I've had better luck powering through pork or chicken that my anxiety was telling me might be off than I have eating more than a few bites of anything with an intense warmed-over-flavor.
Hm. Reading that article makes me ponder if maybe I'd be better off cooking chicken in smaller batches - like even just one breast - as I need/want it, rather than putting several in the Instant Pot and then into the fridge to have over the course of a week, as has been my habit/practice.
Steam, Warframe: Megajoule
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited October 2022
My introduction to Nashville Hot Chicken was Season 2 of Mind of a Chef in which Sean Brock and a pal go get some from the OG place and order the extra hot https://youtu.be/u9ztecYHFwU
"Go ahead and put the toilet paper in the freezer now"
Edit: I should watch that season again. I thoroughly recommend it. It also features the scene where Sean takes Tony Bourdain to Waffle House which is another all timer https://www.youtube.com/watch?v=qEpXeTDwbk8
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
Just remember that half the people you meet are below average intelligence.
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
There's no industry-wide standard for it, I think. Some places will use processed chicken for boneless wings, and some will specifically say they're using whole meat pieces. As far as I'm concerned if you have to state your boneless wings are whole meat, that means the base definition is processed.
It's basically nuggets vs tenders. If the terminology wanted to be accurate, I'd say you should call them chicken tender bites or something if you wanted to claim your boneless wings were whole meat pieces.
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
I thought Boneless wings were small cut up chicken tenders?
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
Goddamn do I love swept up unidentifiable chicken bits compressed into a rubbery puck and then deep fried in what is probably actually petroleum based oils.
Nashville hot chicken is definitely a thing. A spicy delicious thing
I will keep an eye out for it, but considering this is the first I've heard of it?
Probably not a common thing in the UK.
I love. Spicy fried chicken
Nashville style chicken places have been popping up all over the US really quickly lately. Kind of a fad we have going on (a delicious fad). I bet someone will make one near you eventually.
I ain't got time for all that mess and bone and chewy parts and performing cunnilingus on that little gap in the middle to get the middle meats.
that said, I could eat a Goku-nian amount of boneless buffalo wings
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
I thought Boneless wings were small cut up chicken tenders?
There's no standard. Like if you go to your freezer section at the grocery store you'll likely find either type.
and when I get breaded tenders at the store deli, they're always offering me sauces to dip it in. so I guess that's a thing some people do.
(I tend to just eat them straight; when they're nice and fresh, they're delicious as-is.)
I made a chicken and chorizo 'paella' with hot italian sausage cos the butcher was out of chorizo.. and i say 'paella' because I was following the recipe from the side of the jar of sauce so it's probably only an approximation, but with a big ol' habanero added in it sure tastes fine.
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I've made my peace with that evil. when I was a little kid and there was that like "oh they can't call themselves Kentucky Fried Chicken because they've bred like, crazy chickens with extra legs, and they're not technically chicken anymore so they call themselves KFC."
I was like "oh gross, sounds correct, whatever. chew chew chew"
I think the "traditional" Nashville, Tennessee method is to mix up a sort of paste with lard and just a fuck ton of cayenne pepper, but I've seen it vary a lot regionally.
Edit: Frank's Hot Sauce sells bottles of the stuff that probably isn't anywhere near authentic but I use it a ton! I just chop up chicken thighs and either pan or air fry them in a light cornstarch or flour coating and then slather is a quarter bottle of the stuff. Makes a dope chicken wrap.
https://www.louieshotchicken.com
I can't speak to the quality, but this looks pretty damn tasty.
Of course it's in Hoxton
Hoxton/Shoreditch/Well the entire of East London is full of hipsters
Louisiana rub eh? I would think that's most likely Tony chacheres.
I used to loooove buffalo but the regional specialty is lemon pepper and I'm a convert. They toss it in butter instead of doing a dry rub and booooy are they good.
The batter was practically levitating off the fish. It was soooo light and solo crispy. No lemons but plenty of malt vinegar and this is going to sound gross but i have lemon powder I bring with. Solid.
That’s a name I haven’t heard in a long time …a long time.
I used to bring a can of that with me to the college dining hall for application to literally anything (I went to school in Iowa, which compounded the normally pusillanimous nature of recipes for mass consumption).
I quit caring about Tony Chachere’s when they updated their packaging from the 1960s line drawing of T. Chachere to some mid-00s lookin’ self-parody. Partially because my palette has gone more to the “put some more Sambal Olelek in it, no sir I said more, I said …well, there’s your problem, you got one o’ them tiny bottles smaller than a soup can back there” and partially because I simply assume they let the magic fade when they took the time and money to “update their look”.
Your Ad Here! Reasonable Rates!
I put it on everything. It's not like I don't know how to season food, even, I just end up using Tony Chachere's anyway. Chicken, burgers, fish, whatever.
The exception being, like, if I want a beef or pork steak with italian dressing, Worcestershire, salt, and pepper.
It it's that good I'll probably always keep some around
Hm. Reading that article makes me ponder if maybe I'd be better off cooking chicken in smaller batches - like even just one breast - as I need/want it, rather than putting several in the Instant Pot and then into the fridge to have over the course of a week, as has been my habit/practice.
Steam, Warframe: Megajoule
"Go ahead and put the toilet paper in the freezer now"
Edit: I should watch that season again. I thoroughly recommend it. It also features the scene where Sean takes Tony Bourdain to Waffle House which is another all timer
Edit 2: Oh wait, shit that was on Parts Unknown!
Need some stuff designed or printed? I can help with that.
Boneless buffalo wings are chicken nuggets. Not that there's anything wrong with chicken nuggets, but it's still weird they are marketed as different things.
I've always associated "nugget" with the chicken leftovers swept up around the slaughterhouse machines, ground into a paste, and compressed into a slightly rubbery puck, like what you get at McDonalds. Boneless wings are at least pieces of identifiable breast meat.
There's no industry-wide standard for it, I think. Some places will use processed chicken for boneless wings, and some will specifically say they're using whole meat pieces. As far as I'm concerned if you have to state your boneless wings are whole meat, that means the base definition is processed.
It's basically nuggets vs tenders. If the terminology wanted to be accurate, I'd say you should call them chicken tender bites or something if you wanted to claim your boneless wings were whole meat pieces.
I thought Boneless wings were small cut up chicken tenders?
Goddamn do I love swept up unidentifiable chicken bits compressed into a rubbery puck and then deep fried in what is probably actually petroleum based oils.
I am very hungry right now.
Nashville style chicken places have been popping up all over the US really quickly lately. Kind of a fad we have going on (a delicious fad). I bet someone will make one near you eventually.
There's no standard. Like if you go to your freezer section at the grocery store you'll likely find either type.
These chickens aren't chicken about going to the iron church and putting in some reps
Was gonna buy some of the store's boneless not-wing trays they didn't have any cold and I didn't want to interact with the deli.
Normal chicken tenders dipped in ranch+hot sauce, or bbq, or ketchup, or honey mustard isn't a bad compromise anyway.
It good.
....what do you put on brautwurst?
Tonight I will be combining them. TO FORM HONEY MUSTARD curry CHICKEN.
2 T. butter
¼ C honey
3 T. Dijon mustard
2 tsp. curry powder
½ tsp. salt
Melt, combine, cover chicken with it, bake.
At the end you have this sauce that tastes like crack when you put it on rice.
(I tend to just eat them straight; when they're nice and fresh, they're delicious as-is.)
Steam, Warframe: Megajoule
I missed that part.
Mainly cos I put twice as many little chillies in there than the recipe says to. Also you can use Jalapenos for the large chillies, it works good.
Also should I document said Salmon Patties? Y\N
well not after we ate them all, no
Having said that, however, the presence of "Boneless" would then be very puzzling indeed.