WEBVTT - Fried Chicken

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<v Speaker 1>All right, guys, welcome to Always Hungry from My Heart Radio.

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<v Speaker 1>My name is Bobby Flay, and I'm here with my

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<v Speaker 1>daughter and co host. I'm Sophie, and I'm Always Hungry.

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<v Speaker 1>Sophie and I gather around my stove to cook together. Well,

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<v Speaker 1>you cook, I asked the questions, and eat the food

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<v Speaker 1>if there's any food left. We come to the table

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<v Speaker 1>together to share a meal, connect as a family, and

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<v Speaker 1>tell the stories that matter to us. Today we're talking

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<v Speaker 1>about one of our favorite food groups. I mean, every

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<v Speaker 1>culture has fried chicken, a version of a fried chicken.

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<v Speaker 1>I mean, what could be better? Hot oil, a great batter,

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<v Speaker 1>and fried away fried chicken. Everybody, Yes, let's get it.

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<v Speaker 1>We're making some fried chicken. Make some fried chicken, and

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<v Speaker 1>I'm gonna use chicken thighs. Well, we can use the

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<v Speaker 1>whole chicken obviously, but I just want to make some

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<v Speaker 1>chicken th today. So basically what I'm doing is I have,

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<v Speaker 1>if you notice, I have this in some buttermilk chicken

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<v Speaker 1>and yeah, and some buttermilk and some buttermilk, and then

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<v Speaker 1>I'm going to make a dredge mixture of some all

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<v Speaker 1>purpose flour some coin starch, which helps to make it crispy,

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<v Speaker 1>and then I'm gonna put some panco bread comes in

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<v Speaker 1>here as well for some texture. All of that gets seasoned.

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<v Speaker 1>Let's see what we got here. I'm gonna use some

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<v Speaker 1>garlic powder, granulated garlic rather, and maybe some fennel seed.

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<v Speaker 1>How does that sound sound great? And a little how

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<v Speaker 1>about some tumoric too. The tumork is not going to

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<v Speaker 1>give it a ton of flavor, but it's gonna make

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<v Speaker 1>it a cool color. Just a little bit of tumeric.

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<v Speaker 1>You like that deal? Yeah? Um, I use this when

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<v Speaker 1>I make my fried chicken sandwiches for Bobby's burgers. Little

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<v Speaker 1>fennel seed, granulated garlic, and then some salt and pepper,

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<v Speaker 1>and I think maybe some paprika as well. What do

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<v Speaker 1>you think about that? Sounds really good? Fried chicken? Well,

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<v Speaker 1>I mean fried chicken is um it's one of the

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<v Speaker 1>great things on earth. Yep. It's crispy, it's chicken fried,

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<v Speaker 1>it's very crevable. It's so it's so good. But you know,

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<v Speaker 1>when uh, when I think of fried chicken, the first

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<v Speaker 1>thing I think it was sort of Southern fried chicken,

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<v Speaker 1>you know, usually has it's very simple, you know something.

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<v Speaker 1>Maybe it's maybe soaked in buttermilk. It's then you know,

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<v Speaker 1>then there's a flower dredge and thrown in some some

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<v Speaker 1>hot oil and fried. And that's basically, you know, the

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<v Speaker 1>very basic, you know, fried chicken. But and there's different

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<v Speaker 1>there's different styles of fried chicken all over the South,

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<v Speaker 1>of course, and then there's different styles of fried chicken

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<v Speaker 1>all over the United States based on the region. But

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<v Speaker 1>there's also in my opinion, every culture in the world

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<v Speaker 1>has a version of a chicken that's fried. So I'm

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<v Speaker 1>gonna just talk to you a little bit about I

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<v Speaker 1>have a a method of cooking fried chicken that you know,

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<v Speaker 1>it might be looked down upon by fried chicken aficionados.

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<v Speaker 1>And there's a couple of different ways of fried chicken.

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<v Speaker 1>You can deep fried chicken, of course, you can also

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<v Speaker 1>shallow fried chicken or skill it fried chicken like in

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<v Speaker 1>a cast iron pant, where it's like shallow oil, so

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<v Speaker 1>it's like it's just coming up halfway up the chicken.

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<v Speaker 1>So you're basically frying one side at a time. I mean,

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<v Speaker 1>deep fried seems to be more evenly cooked, and it

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<v Speaker 1>keeps and and the it keeps the chicken the shape

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<v Speaker 1>of the chicken when you skill it fried chicken. Sometimes

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<v Speaker 1>it gets flatter depending on the cut. You know, there's

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<v Speaker 1>all kinds of decisions you have to make. Are you

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<v Speaker 1>going to use skin on, bone in? Are you going

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<v Speaker 1>to use the you know, all pieces of the chicken,

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<v Speaker 1>or you're just gonna use thighs, A you're just gonna

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<v Speaker 1>use breast. Is it gonna be boneless chicken? I mean,

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<v Speaker 1>there's a lot of different ways you could go, and

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<v Speaker 1>every one of those decisions changes you're cooking time and

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<v Speaker 1>technique and method. It just does. And so one of

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<v Speaker 1>the things that I like to do is cut up,

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<v Speaker 1>cut up a whole chicken into like like eight pieces.

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<v Speaker 1>So the breast has two pieces, bone in, skin on,

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<v Speaker 1>the thighs are their own two pieces, So that's two

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<v Speaker 1>for that's six, and then the legs and the chicken

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<v Speaker 1>legs that's eight. If you want to throw the wings

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<v Speaker 1>in there, obviously that makes sense to maybe Now you're

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<v Speaker 1>a tent. So then I soak it in buttermilk. And

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<v Speaker 1>then here's the crazy part. I After I soak it

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<v Speaker 1>in buttermilk, I take most of the excess of with

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<v Speaker 1>the butter milk off and I put it on the

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<v Speaker 1>sheet tray. And I just cover it with a little

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<v Speaker 1>bit of foil and I put it in the oven

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<v Speaker 1>and I basically almost kind of steam baked the chicken

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<v Speaker 1>until it's about three quarters of the way done. That's interesting,

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<v Speaker 1>it's a little unorthodox. And then I and then I

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<v Speaker 1>take my dredge so it could be a mixture of

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<v Speaker 1>flour and corn starch and some I use. I let

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<v Speaker 1>to use panco bread crumbs because it gives them a

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<v Speaker 1>nice texture. And then some seasonings, so like granulated garlic,

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<v Speaker 1>grandulate onion, some paprika. Maybe you can put some cayenne

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<v Speaker 1>if you want to make it spicy. Sometimes I put

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<v Speaker 1>some tumeric in there to give it this sort of

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<v Speaker 1>like golden color. It's up to you. But the most

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<v Speaker 1>important thing is this is this kind of crazy technique

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<v Speaker 1>that I do that I cook it re quarters of

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<v Speaker 1>the way before I fry it. And really what I'm

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<v Speaker 1>doing there, yes, really what I'm doing. And then I

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<v Speaker 1>lit a cool and really what I'm doing there is

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<v Speaker 1>I'm guaranteeing one thing. I'm guaranteeing that the chicken is

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<v Speaker 1>going to be cooked properly inside. Is this what you

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<v Speaker 1>do with Bobby's No, because that's just a chicken breast sandwich,

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<v Speaker 1>different meat. Yeah, that it just goes quicker. This is

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<v Speaker 1>this is bony skin on Okay, like what used to

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<v Speaker 1>serve when you serve it at b A. It's one

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<v Speaker 1>of the like fried chicken is one of these things

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<v Speaker 1>that we think of as a very simple dish that

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<v Speaker 1>could that executed. Getting the execution right is very difficult. Look,

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<v Speaker 1>there's two things that have to happen. You wanted crispy

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<v Speaker 1>and golden brown. Golden crispy outside, it's key to fried chicken.

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<v Speaker 1>But it has to be cooked perfectly inside. Getting that

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<v Speaker 1>temperature right is not as easy as saying, oh, put

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<v Speaker 1>it into three six or three seventy or whatever whatever

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<v Speaker 1>it is. There's too many variables. The variables are how

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<v Speaker 1>much oil do you have the pan? How which pan

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<v Speaker 1>are you using, how high is the oil? How big

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<v Speaker 1>is the chicken? Yeah, no, that's what I was saying.

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<v Speaker 1>Think about how thick is your dredging, your battery. There's

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<v Speaker 1>a lot going on too, variables. So what I'm saying

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<v Speaker 1>is like kind of like taking advantage making it make

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<v Speaker 1>it a little easier and so and so what I

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<v Speaker 1>like to and this way it doesn't fry as long too.

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<v Speaker 1>So all I'm doing is I turn the heat up

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<v Speaker 1>a little bit more on the fryer so that I

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<v Speaker 1>get a crispier result, a crispier and it's actually a

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<v Speaker 1>lighter result because I don't overdo it, because I don't

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<v Speaker 1>want to cook too much longer in the in the oil,

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<v Speaker 1>because I'm three quarters of the way there before I start,

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<v Speaker 1>So I just I get it has a very lights

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<v Speaker 1>almost stealth like crust on the outside, and then I

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<v Speaker 1>throw it into the fryer, into the into the hot oil,

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<v Speaker 1>and then all I'm looking for is crispy, golden brown.

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<v Speaker 1>I know that the inside will be cooked. Right. What

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<v Speaker 1>do you think? What do you think about that? I

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<v Speaker 1>think it's smart. I think that's a good idea. And

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<v Speaker 1>I'm going to cook in a canoe oil chicken self.

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<v Speaker 1>You've got some canola oil going on the stove, of course,

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<v Speaker 1>sat from pepper, so we mix this up so the

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<v Speaker 1>oil should be about three sixty degrees something like that. Okay,

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<v Speaker 1>So I'm gonna take the chicken out, put it in

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<v Speaker 1>the dredge. And what I do is I just take

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<v Speaker 1>a little bit more of the butter milk, and I

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<v Speaker 1>wet it after I dredge it, so that it's one

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<v Speaker 1>of these moves that it's hard to even talk about,

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<v Speaker 1>like in a recipe book, because you just want to

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<v Speaker 1>just kind of like throw a little dash of the

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<v Speaker 1>buttered milk back in there so that it creates these

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<v Speaker 1>like crevices. Is frying, definitely frying. You know, the more

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<v Speaker 1>chicken you put in there and the oil, the more

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<v Speaker 1>it's going to cool down that oil. So you don't

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<v Speaker 1>want to overfill it. Got it smells really good. Well,

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<v Speaker 1>that's the garlic and all the spices I put it there.

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<v Speaker 1>Do I Fried chicken, My gosh, I love frid chicken. Chicken,

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<v Speaker 1>Fried chicken sandwiches my favorite. I was kind of smiling

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<v Speaker 1>before because for some reason, I feel like I remember

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<v Speaker 1>there being like an iconic episode of throw Down and

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<v Speaker 1>Fried Chicken. Oh it's Sarah Toga and I is it

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<v Speaker 1>And I just looked it up, and like the whole

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<v Speaker 1>episode is on YouTube and you just look so young

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<v Speaker 1>in this. Okay, we're not talking about that, Sophie. I know,

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<v Speaker 1>well I looked at the Fried Chicken episode and you

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<v Speaker 1>look like a baby. What do you is that fifteen

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<v Speaker 1>years ago? I don't it doesn't say when it originally aired.

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<v Speaker 1>That was swearing a lot of makeup. That was in

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<v Speaker 1>sara Toga Springs, New York. Did you win? That's Hattie's

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<v Speaker 1>Fried Chicken the Best. Well, Hattie's there there. I actually

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<v Speaker 1>I never met her, but I think I actually saw Hattie.

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<v Speaker 1>I think she was like, you know, in a in

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<v Speaker 1>an advanced aged eighties early night. I can't remember how

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<v Speaker 1>old she was when she passed away. But Hattie was

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<v Speaker 1>a woman in Saratoga Springs, and uh, you know, we

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<v Speaker 1>go to Saratoga every year. It's where the best thoroughbred

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<v Speaker 1>racing is. It's only for six months, six weeks a year,

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<v Speaker 1>and there's a place called Hattie's. Hattie doesn't. She's not

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<v Speaker 1>around anymore. But and the I think he used to

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<v Speaker 1>be called Hattie's Chicken Hatch originally. And then this family

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<v Speaker 1>bought it. This is the second or third family since

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<v Speaker 1>Hattie had passed away that has owned it. And basically

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<v Speaker 1>you buy the place and you get the recipe, and uh,

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<v Speaker 1>his name is Justin. He's the chef, and uh he

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<v Speaker 1>beat me with Hattie's recipe. I was happy to lose,

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<v Speaker 1>like because you know, it is so good, so so good.

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<v Speaker 1>But like you know that place it's it's it's Southern

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<v Speaker 1>fried chicken, you know, but it's upstate New York. But everybody,

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<v Speaker 1>everybody goes there for the fried chicken so good. Um.

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<v Speaker 1>So you know, then there's all kinds of other fried chicken.

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<v Speaker 1>Like I was looking at there's a Mexican style fried

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<v Speaker 1>fried chicken. A recipe name a recipe from this woman

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<v Speaker 1>named Patti Hinitch, who who is an amazing Mixic Mexican cook.

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<v Speaker 1>She's judged b Bobby Flay a bunch of times. She's

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<v Speaker 1>so good. She's so knowledgeable. You know. They put like

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<v Speaker 1>chili the arball and Wahio chili is like in the

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<v Speaker 1>in the in the in with the buttermilk, so it

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<v Speaker 1>gets that red chili flavor and then they fry it.

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<v Speaker 1>You know, something like that's good. You know, Korean fried

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<v Speaker 1>chicken has like just become a phenomenon. I love Korean

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<v Speaker 1>fried chicken. I ate so much Korean fried chicken in Korea. Yeah,

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<v Speaker 1>kore fried chicken and beer. You know that they had

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<v Speaker 1>that koji jong ingredients red pepper, Korean red pepper that

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<v Speaker 1>is just so good. And it's like you know, and

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<v Speaker 1>they make like some kind of glaze with it to

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<v Speaker 1>put on the chicken. Love that I used to make

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<v Speaker 1>bluecorn fried chicken a lot. Oh yeah, yeah, yeah yeah,

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<v Speaker 1>bluecoin meal with flour. The problem with corn meal and

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<v Speaker 1>fried chicken is that it breaks up. It's sort of

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<v Speaker 1>it's sort of crackles a little too much. So it's

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<v Speaker 1>it really is mostly flour and then a little corn

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<v Speaker 1>meal is really the way to do it, you know.

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<v Speaker 1>So that's sort of a Southwestern version of of of

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<v Speaker 1>of fried chicken. Um. I went to Bone Appetite site

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<v Speaker 1>and they had like a bunch a list of like

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<v Speaker 1>their favorite fried chicken recipes, so I want me to

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<v Speaker 1>give you a few. So one of them is a

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<v Speaker 1>glaze fried chicken with old Bay and I can't remind

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<v Speaker 1>writing lemon. I think it says len. Also old Bay

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<v Speaker 1>seasoning is that Baltimore, that Maryland, that Baltimore Maryland season

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<v Speaker 1>and that they put on crabs. So it's got like,

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<v Speaker 1>you know, paprika and black pepper and garlic, an onion

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<v Speaker 1>and proprietary so exactly what's in it, but you know

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<v Speaker 1>it's it's it's it's got celery seed of some sort

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<v Speaker 1>and for sure, definitely so so good there's a there's

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<v Speaker 1>another one. This one sounds really good. Garlic and ginger

0:11:56.240 --> 0:12:00.960
<v Speaker 1>fried chicken. So fresh garl like fresh ginger, or you know,

0:12:01.000 --> 0:12:03.680
<v Speaker 1>you just crush a bunch of it. Put it, you know,

0:12:03.720 --> 0:12:07.000
<v Speaker 1>in with the chicken. Chicken. Let it marinade. So good.

0:12:07.040 --> 0:12:10.160
<v Speaker 1>That sounds delicious. Yea five spice fried chicken. So Chinese

0:12:10.160 --> 0:12:12.920
<v Speaker 1>five spice? You know, so we have like star a

0:12:12.960 --> 0:12:17.880
<v Speaker 1>nis in it and other ingredients for other ingredients. What's

0:12:17.960 --> 0:12:20.560
<v Speaker 1>what's Chinese five spice? I don't know. Look it up.

0:12:20.679 --> 0:12:23.760
<v Speaker 1>Let me look it up. Um, you know. And here's

0:12:23.800 --> 0:12:25.640
<v Speaker 1>one that here's something that a lot of people do

0:12:26.120 --> 0:12:30.360
<v Speaker 1>instead of instead of buttermilk, they they soaked the chicken

0:12:30.640 --> 0:12:34.520
<v Speaker 1>before they dredge it and pickle brine. So like you

0:12:34.520 --> 0:12:37.160
<v Speaker 1>have your pickled jar. Look at your pickle jar and

0:12:37.200 --> 0:12:39.679
<v Speaker 1>your refrigerator right now, everybody, go to your refrigerator right now.

0:12:39.920 --> 0:12:42.000
<v Speaker 1>Look at your pickle jar that's half empty and you

0:12:42.080 --> 0:12:45.160
<v Speaker 1>have all this pickling liquid. Do not throw that out.

0:12:45.480 --> 0:12:48.320
<v Speaker 1>That is such a good thing to use. You can

0:12:48.360 --> 0:12:51.240
<v Speaker 1>marrinate your chicken in it. I love it for potato salad.

0:12:53.040 --> 0:12:55.640
<v Speaker 1>You make really good potatoes. Use it in my potatoes.

0:12:55.760 --> 0:12:58.040
<v Speaker 1>You make messed up good potato salad. I'm glad to

0:12:58.080 --> 0:13:09.920
<v Speaker 1>hear that. Hear that, well, I hear that that's not

0:13:09.960 --> 0:13:14.040
<v Speaker 1>a fake podcast. Sound those are frying chicken, That is Carisby.

0:13:15.280 --> 0:13:17.120
<v Speaker 1>I would often to make you friad chicken sailing, but

0:13:17.120 --> 0:13:21.559
<v Speaker 1>I don't have any cole slaw. It is imperative. How

0:13:21.559 --> 0:13:25.200
<v Speaker 1>many is this in here? Well, it's a great questions.

0:13:25.400 --> 0:13:27.679
<v Speaker 1>You have to remember like this, These these don't even

0:13:27.679 --> 0:13:31.200
<v Speaker 1>have bones in them. They're they're boneless chicken thighs. You

0:13:31.240 --> 0:13:35.080
<v Speaker 1>and I are chicken by freaks. We love it freaks. Yeah,

0:13:35.320 --> 0:13:38.160
<v Speaker 1>we love chicken thighes. So listen, So what do you

0:13:38.200 --> 0:13:40.440
<v Speaker 1>think the two most important things about frying chicken on

0:13:40.480 --> 0:13:44.920
<v Speaker 1>and you're frying it, um, the temperature of the oil. Well,

0:13:44.960 --> 0:13:47.720
<v Speaker 1>I'm saying in terms of the chicken itself, what are

0:13:47.720 --> 0:13:50.760
<v Speaker 1>you looking for the crispinus while you're looking for crispy

0:13:50.800 --> 0:13:52.880
<v Speaker 1>and golden brown on the outside. So it's got to

0:13:52.920 --> 0:13:55.079
<v Speaker 1>be cooked through. Oh yeah, of course it's not an

0:13:55.080 --> 0:13:58.240
<v Speaker 1>easy feet yes, you know. I mean it's it's really

0:13:58.280 --> 0:14:02.760
<v Speaker 1>easy to kind of overcook the chicken on the outside, yea,

0:14:02.960 --> 0:14:05.160
<v Speaker 1>on the inside, you know. So it's like that's why

0:14:05.160 --> 0:14:24.920
<v Speaker 1>the temperature is really kay. Come, these are looking pretty

0:14:24.920 --> 0:14:30.520
<v Speaker 1>golden brown. That was great, dad, I love fried chicken. Okay,

0:14:30.560 --> 0:14:34.320
<v Speaker 1>these have been frying for about eight nine minutes. Yeah,

0:14:35.080 --> 0:14:37.320
<v Speaker 1>we'll take him out. You can put it either on

0:14:37.320 --> 0:14:41.960
<v Speaker 1>a rack or at least some paper towels, and then

0:14:42.080 --> 0:14:45.040
<v Speaker 1>a little salt and pettle on top. Always. Yeah, you

0:14:45.080 --> 0:14:48.200
<v Speaker 1>can see the oil is like yellow. Yeah. And then

0:14:48.760 --> 0:14:50.600
<v Speaker 1>what I do is I take chicken. I put some

0:14:50.640 --> 0:14:54.920
<v Speaker 1>of this spicy honey on top. Pretty little vest that's

0:14:54.960 --> 0:14:59.920
<v Speaker 1>so pretty. Get the fork. I'm so excited. I'm more

0:15:00.000 --> 0:15:05.760
<v Speaker 1>scited about this than you're Pettie Burger crispy. That is

0:15:05.800 --> 0:15:09.560
<v Speaker 1>so good. Yeah, the honey is so important. I agree

0:15:10.000 --> 0:15:12.000
<v Speaker 1>from my childhood, it's like, you know, you have like

0:15:12.280 --> 0:15:14.840
<v Speaker 1>fried chicken with honey. Do you ever have the Popeyes

0:15:14.880 --> 0:15:26.840
<v Speaker 1>fried chicken sandwich? Have you? Like? Here's better? Do? I absolutely? Then,

0:15:26.880 --> 0:15:29.440
<v Speaker 1>of course this thing is like taken awful across the country.

0:15:29.440 --> 0:15:32.760
<v Speaker 1>But Nashville hot fried chicken and this recipe the six

0:15:32.840 --> 0:15:35.280
<v Speaker 1>tablespoons of cayenne pepper. Let me just say something, WHOA

0:15:36.360 --> 0:15:39.040
<v Speaker 1>during my years of throwdown, this is a long time ago. Now,

0:15:39.320 --> 0:15:41.160
<v Speaker 1>we went to Nashville and we did we did a

0:15:41.560 --> 0:15:43.040
<v Speaker 1>I don't even think it was Throwdown. I think it

0:15:43.080 --> 0:15:46.600
<v Speaker 1>was Food Nation, which is before Throwdown. Food Nation was

0:15:46.640 --> 0:15:48.560
<v Speaker 1>this travel show where I went around the country and

0:15:48.640 --> 0:15:51.400
<v Speaker 1>let's discover the food culture of a different place every time.

0:15:52.400 --> 0:15:55.120
<v Speaker 1>And we were really young then. And uh. We went

0:15:55.160 --> 0:15:57.160
<v Speaker 1>to Nashville. So I tried the hot chicken, the hot

0:15:57.200 --> 0:15:59.480
<v Speaker 1>hot hot chicken, cause you can get it in different degrees.

0:16:00.120 --> 0:16:04.520
<v Speaker 1>I couldn't feel my face. It was so incredibly painful.

0:16:05.000 --> 0:16:08.120
<v Speaker 1>So like in this in the Bunappe Tea one, the

0:16:08.240 --> 0:16:12.440
<v Speaker 1>Nashville Hot fried chicken has six tablespoons of cayenne, six

0:16:14.080 --> 0:16:17.880
<v Speaker 1>spoons of cayenne pepper. I don't know, it seems like

0:16:18.000 --> 0:16:19.960
<v Speaker 1>it seems like a lot to me. Have you had

0:16:19.960 --> 0:16:25.280
<v Speaker 1>Howland raised Nashville fried chickens in Chinatown in Los Angeles? No, Oh,

0:16:25.320 --> 0:16:27.200
<v Speaker 1>it is so good. It's just the one that they

0:16:27.200 --> 0:16:30.960
<v Speaker 1>line up for. Yeah, the line is crazy. Okay, have

0:16:31.040 --> 0:16:34.120
<v Speaker 1>you had it? Yeah, it's delicious. We we've waited in

0:16:34.160 --> 0:16:36.880
<v Speaker 1>that line, you and I not not you and I

0:16:36.920 --> 0:16:39.600
<v Speaker 1>mean my friends. We have weighted in that line. All right,

0:16:39.600 --> 0:16:41.560
<v Speaker 1>I'll have to do that, Howling Rays, I'm there. We

0:16:41.600 --> 0:16:43.760
<v Speaker 1>went to Blue Ribbons. I like blue ribbons fried chicken.

0:16:43.840 --> 0:16:46.280
<v Speaker 1>They actually then they actually opened a blue ribbon fried chicken.

0:16:46.400 --> 0:16:48.560
<v Speaker 1>What what did they say? They make their their fried

0:16:48.640 --> 0:16:51.960
<v Speaker 1>chicken with mazza mazza meal to put matza meal in

0:16:51.960 --> 0:16:53.760
<v Speaker 1>the flower. That was so interesting to me. Instead of

0:16:53.760 --> 0:16:56.920
<v Speaker 1>bread crumbs, they use mat so so Bruce and Eric

0:16:56.960 --> 0:17:00.120
<v Speaker 1>Bromberger did Jewish guys, so you know, obviously they grew

0:17:00.200 --> 0:17:03.800
<v Speaker 1>up beating a lot of matsumule. Cool idea. It totally

0:17:03.840 --> 0:17:06.320
<v Speaker 1>works because it's like bread crumbs. I mean the same

0:17:06.359 --> 0:17:09.440
<v Speaker 1>same principle. Okay, we have to talk about we're talking

0:17:09.480 --> 0:17:11.159
<v Speaker 1>about fried chicken. We have to talk about this this

0:17:11.200 --> 0:17:14.680
<v Speaker 1>fried chicken sandwich phenomenon. What is going on? Like it's

0:17:14.720 --> 0:17:16.760
<v Speaker 1>like all of a sudden about a year and a

0:17:16.800 --> 0:17:19.960
<v Speaker 1>half ago, like the world discovered that you can make

0:17:20.280 --> 0:17:22.760
<v Speaker 1>a fried chicken sandwich. Like, why all of a sudden?

0:17:23.160 --> 0:17:25.320
<v Speaker 1>What happened? Do you think it's just marketing by Popeyes?

0:17:25.440 --> 0:17:28.959
<v Speaker 1>I think it must have been. Yeah, I mean the

0:17:29.000 --> 0:17:32.240
<v Speaker 1>fried chicken sandwich is just skyrocketed. I mean, they created

0:17:32.240 --> 0:17:36.440
<v Speaker 1>a shortage of chicken. It's insane just by that one sandwich.

0:17:36.480 --> 0:17:38.760
<v Speaker 1>Are you a fan of it? Of the Popeye fried

0:17:38.840 --> 0:17:40.960
<v Speaker 1>chicken sandwich. Yeah, yeah, I think it's good. I think

0:17:40.960 --> 0:17:43.880
<v Speaker 1>it's good. But there's so many different fried chicken sandwiches

0:17:43.920 --> 0:17:46.800
<v Speaker 1>to try now that it's kind of fun, you know,

0:17:46.880 --> 0:17:48.520
<v Speaker 1>Like I really like the fried chicken sandwich at the

0:17:48.520 --> 0:17:50.840
<v Speaker 1>window in Venice. There's a new spot that just opened

0:17:50.920 --> 0:17:53.440
<v Speaker 1>up near me. I want to say. It's called day Bird.

0:17:53.920 --> 0:17:56.359
<v Speaker 1>Let me say this isn't it? Oh you know it is.

0:17:56.480 --> 0:17:59.879
<v Speaker 1>It's called day Bird. The chicken. Yeah, there you go,

0:18:00.240 --> 0:18:02.920
<v Speaker 1>so it Bobby's burgers are fried chicken sandwich is taken

0:18:02.920 --> 0:18:05.840
<v Speaker 1>off as well. I mean yeah, I mean we sell

0:18:05.840 --> 0:18:09.480
<v Speaker 1>burgers and we sell fried chicken sandwiches, and basically it's

0:18:10.040 --> 0:18:12.359
<v Speaker 1>the fried chicken that I've made for you today, except

0:18:12.400 --> 0:18:15.479
<v Speaker 1>we use chicken breast, and we served with pickles and

0:18:15.920 --> 0:18:19.639
<v Speaker 1>a delicious coleslaw. And then I have this sauce that

0:18:19.720 --> 0:18:23.040
<v Speaker 1>I think is the killer ingredient of the entire dish,

0:18:23.359 --> 0:18:27.280
<v Speaker 1>which is it's that Ahi am Ario. Yeah, that sauce

0:18:27.359 --> 0:18:29.760
<v Speaker 1>was so good. It's that it's that South American chili

0:18:29.800 --> 0:18:34.240
<v Speaker 1>pepper with mayonnaise some lime juice, and it's so good.

0:18:34.920 --> 0:18:38.040
<v Speaker 1>Some people think it's a little spicy because the spice

0:18:38.080 --> 0:18:40.480
<v Speaker 1>in it it's the it's that chili pepper. It's that

0:18:40.600 --> 0:18:42.560
<v Speaker 1>yellow chili. But it's I didn't think that was well,

0:18:42.560 --> 0:18:44.280
<v Speaker 1>I guess we put it in We put it in honey.

0:18:44.520 --> 0:18:47.200
<v Speaker 1>So this is in mayonnaise, which is also going to

0:18:47.280 --> 0:18:50.120
<v Speaker 1>quell the heat. But it's um, you know, I think

0:18:50.160 --> 0:18:51.960
<v Speaker 1>you have to have some sort of spicy mayo on

0:18:52.000 --> 0:18:54.919
<v Speaker 1>a fried chicken sandwich. Speaking of Hell and Ray's, when

0:18:55.400 --> 0:18:57.639
<v Speaker 1>you go there, you can obviously choose how hot you

0:18:57.680 --> 0:18:59.440
<v Speaker 1>want it. It's just kind of one of the things,

0:18:59.600 --> 0:19:04.399
<v Speaker 1>and they're their hottest option. It's called howling, and you

0:19:04.440 --> 0:19:09.199
<v Speaker 1>have to wear gloves. What I mean, let's listen. I

0:19:09.320 --> 0:19:12.680
<v Speaker 1>just think like at that point it's crazy. I totally agree,

0:19:12.720 --> 0:19:14.280
<v Speaker 1>but that's kind of I mean, you and I have

0:19:14.320 --> 0:19:17.040
<v Speaker 1>this conversation pretty often about you know, like these ghost peppers,

0:19:17.119 --> 0:19:19.600
<v Speaker 1>like we're not really we like spice, but we're not

0:19:19.640 --> 0:19:22.640
<v Speaker 1>really interested in like burning our taste. But I mean

0:19:22.640 --> 0:19:28.240
<v Speaker 1>you could literally use ghost peppers as a weapon. Yeah, exactly. Yeah,

0:19:28.320 --> 0:19:31.800
<v Speaker 1>I'm not into that that part of it. You don't

0:19:31.840 --> 0:19:33.879
<v Speaker 1>need it, no, I mean if you don't, if it

0:19:33.880 --> 0:19:36.200
<v Speaker 1>gets so hot that you can't taste the actual food,

0:19:36.320 --> 0:19:39.600
<v Speaker 1>what's the purpose do you watch the show Hot Ones.

0:19:40.200 --> 0:19:41.920
<v Speaker 1>I love that show. Yeah, I think it's really cool.

0:19:42.480 --> 0:19:44.199
<v Speaker 1>You should go on that show. They haven't asked me.

0:19:44.280 --> 0:19:47.360
<v Speaker 1>Oh my gosh, please make my dad cool and I'm

0:19:47.400 --> 0:19:50.120
<v Speaker 1>going Hot Ones? Please? Does that make me cool? Yeah?

0:19:52.480 --> 0:19:56.160
<v Speaker 1>Clearly I'm not cool. Let's see some fried chicken sandwiches.

0:19:58.880 --> 0:20:01.800
<v Speaker 1>Always Hungry is created by Bobby Flay and Sophie Flay.

0:20:01.840 --> 0:20:06.680
<v Speaker 1>Our executive producer is Christopher Hasiotis. Always Hungary is produced, edited,

0:20:06.680 --> 0:20:10.080
<v Speaker 1>and mixed by Jonathan Hoss Tressler. Always Hungry is engineered

0:20:10.080 --> 0:20:13.080
<v Speaker 1>by Sophie Flay. For more podcasts on my Heart Radio,

0:20:13.200 --> 0:20:16.840
<v Speaker 1>visit the I Heart Radio app, Apple Podcast, or wherever

0:20:16.920 --> 0:20:18.359
<v Speaker 1>you listen to your favorite shows.