Something I really like about Andy is how he always gives alternatives to the ingredients e.g. beef tallow if you don't eat lard/pork. First noticed this on an older video for fish and chips, substituting beer with soda (?), which is great for someone who doesn't consume alcohol. It's not something I really see in other channels. Very considerate, and I'm sure I'm not the only one who appreciates it. Love your videos!
@@maximilianbogner657 that's a myth big tv chefs keep perpetuating. the volume of it will be lowered. but you need like hours of cooking to actually remove all alcohol from something. if you cook something for 15 minutes, you've eliminated around half of it. studies have been done on this, but people still parrot what gordon ramsey or whichever other celebrity says it. it's one of those culinary myths that's been around for like a hundred years and nobody really tested it until recently.
@faheemshah505 I don’t think “former” alcoholics are the biggest concern, I think the real concern is Muslims, Mormons or other religions that can’t consume alcohol.
Hey man I love ur videos , could u please make a Peruvian ceviche? My grandmother is Peruvian and loves your videos and she would love to see u make Peruvian dishes. ❤🇵🇪
Agreed. I live in Peru and it would be cool to see him make a "real" ceviche..no fruit, orange juice, tomatoes, etc. Just fish/shellfish(mariscos), lime juice, red onion, cilantro, aji(chili pepper), and a bit of salt. Simple, but the best...
I can't believe I missed you coming to Nashville! I'm a native born and raised here and absolutely love your content. Your culinary skills level is insane and a joy to witness. Hope you win Creator of the Year 🤘🏻
HI Andy, I'm glad you're an advocate of Movember. I did it this year in honour of my best friend who sadly took his own life in July this year. Thanks for raising so much money for a good cause. And lads, don't be afraid of talking to someone about your issues. If my friend had done so we could have saved him from himself :( Take care Brett
First time I'm watching your videos. I love that you mention the different temperatures in Fahrenheit and Celsius too. Makes it so easier than to convert it
I know it's small but as a Muslim it was nice to hear when you said you cant just opt out of the pork lard for beef tallow. Small gesture but cool to see! You're a great cook Andy so keep it coming.
Beautiful! I love how you cook and explore dishes from different cultures. you could maybe try making lamb mandi (Arab/yemeni food) in one of the upcoming videos. Look forward to learning how to make that! Had it twice but no idea how to make it
Nice to see someone who's actually taken the time to visit Nashville then come and do it properly. See so many people making 'Nashville chicken' nowadays that's actually nothing like the real stuff. So bravo dude. Well played.
Did a road trip from LA to Notth Carolina during spring break during covid. Ate the hot chicken at Hattie Bs. So good! Thx Andy. From the Kiwi who now lives in LA.
Can't wait to try this! Just watched your Nashville chicken video and went to your main channel page and was hoping this video would be here!!! Loving this series mate.
Florida here , not all are hot but they do add good Flavor .. Alot of people lightly baste and pan fry fish in puree Dry areas grow hotter peppers ,,, North Florida they get sweet because it is so wet ,,, Try smoking them with a smoker into salt Also Datil also a good pepper to puree when doing fried chicken
Great job Chef Andy!! I live in Nashville, and yes, Hattie B’s and Prince’s are the original and best places to go for Hot Chicken. Mo’ hotta, Mo’ betta. 🌶️👍
Just donated! I’d love to have a cookbook from you but even if I don’t just having been here from your early days to now and seeing all your success makes me so so happy and you helping great causes is another reason I admire you so much!
Looks unreal! I’m definitely going to give this a go, and also loved your Nashville video and have saved the places to go to next year when I’m there! Cheers
I was really impressed with your rendition of the Nashville chicken, it was clean, well made and looked delicious The amount of oil used in the whole thing is definitely worrying, I definitely don’t need any more fat, will probably keep it as a once in a decade type of dish 😊
Your respect for saying if someone doesn’t eat pork for some Reason as a Muslim Watching an aussie chef making an Americana classic just made my heart so emo ❤ you’re amazing Andy ❤
Whenever we make wings or Nashville hot chicken, make sure you have some mozzarella sticks to bread and fry as well and then give them a dip in the sauce too….game changing and works amazingly with any wing sauce
I been watching your short videos and just now i realised i did not subscribe yet like omg i even watch your vlog when you went to my home country Philippines❤godbless you keep going i love watching your videos hihihi next time can i request for Arabic food it's one of my favorite it's called maqluba
I didn't know you were such an advocate for mental health. You should do a collab with Nat from Nat's What I Reckon, who is another Aussie concerned with mental health.
"Right level of spice" *cough cough*😂 Yep, that's the right level of spice, all right! Given the time of year, I'm pondering for my next Thanksgiving making Nashville hot turkey. Granted, only two of us would eat it, but I still think it'd be amazing.
American Southern Cooking 101 Tip!! NEVER use store bought processed lard. Render down fat from a good piece of pork shoulder or pork butt. Store bought processed lard is just flavorless nasty!! In the states, you can by packed pork fat to render down for homemade lard.
Hi Andy, just out of curiosity do you have your cooker hood switched on while frying or cooking? Because that's one heck of a silent hood for the amount of frying involved. Unless it is on but your mic is doing the job 😅
Add a little honey mate... the sweet balances the heat and you can add some habanero or the sauces you mentioned "a priori". It takes it to next level 😅
Hey @andy_cooks. Love your work! When are your dough cutters going to be available for purchase? Also do you have a recommendation for a temp gauge? Thanks mate.
Something I really like about Andy is how he always gives alternatives to the ingredients e.g. beef tallow if you don't eat lard/pork. First noticed this on an older video for fish and chips, substituting beer with soda (?), which is great for someone who doesn't consume alcohol. It's not something I really see in other channels. Very considerate, and I'm sure I'm not the only one who appreciates it. Love your videos!
The alcohol evaporates when frying
@maximilianbogner657 Yeah but for former alcoholics even having that one beer near them is a big danger
@@maximilianbogner657 that's a myth big tv chefs keep perpetuating. the volume of it will be lowered. but you need like hours of cooking to actually remove all alcohol from something. if you cook something for 15 minutes, you've eliminated around half of it. studies have been done on this, but people still parrot what gordon ramsey or whichever other celebrity says it.
it's one of those culinary myths that's been around for like a hundred years and nobody really tested it until recently.
@faheemshah505 I don’t think “former” alcoholics are the biggest concern, I think the real concern is Muslims, Mormons or other religions that can’t consume alcohol.
@@Sniperboy5551 the same information would have been conveyed if you stopped your comment 3 words in
Hey man I love ur videos , could u please make a Peruvian ceviche? My grandmother is Peruvian and loves your videos and she would love to see u make Peruvian dishes. ❤🇵🇪
Agreed. I live in Peru and it would be cool to see him make a "real" ceviche..no fruit, orange juice, tomatoes, etc. Just fish/shellfish(mariscos), lime juice, red onion, cilantro, aji(chili pepper), and a bit of salt. Simple, but the best...
Also Lomo saltado.
There are two Shorts on this channel with Ceviche. Just have a look.
I just did. What he made was not (traditional) ceviche@@frankd4984
@@adammoore7447isnt lime juice a fruit?
Thank you for going to the USA and having fun with the food. America is truly a melting pot of tastes and textures. Nashville is so amazing.
I can't believe I missed you coming to Nashville! I'm a native born and raised here and absolutely love your content. Your culinary skills level is insane and a joy to witness. Hope you win Creator of the Year 🤘🏻
He went to my fav bbq spot in austin with Joshua a few weeks ago and it’s like 10 minutes from my house. I was soooo pissed when I saw the upload lol
I love how humble/normal Andy is. You're an amazing cook and your videos are great. Ty!
HI Andy, I'm glad you're an advocate of Movember. I did it this year in honour of my best friend who sadly took his own life in July this year. Thanks for raising so much money for a good cause.
And lads, don't be afraid of talking to someone about your issues. If my friend had done so we could have saved him from himself :( Take care Brett
One of the best chefs. Keeps it authentic.
First time I'm watching your videos. I love that you mention the different temperatures in Fahrenheit and Celsius too. Makes it so easier than to convert it
I know it's small but as a Muslim it was nice to hear when you said you cant just opt out of the pork lard for beef tallow. Small gesture but cool to see! You're a great cook Andy so keep it coming.
Bismillah
I use a mixture of buttermilk and pickle juice for my marinade, works wonders!
Hey please keep this series going, it's great! There's another Chinese chicken dish you would love, it's called mouth-watering chicken! (koushuiji)
Beautiful! I love how you cook and explore dishes from different cultures. you could maybe try making lamb mandi (Arab/yemeni food) in one of the upcoming videos. Look forward to learning how to make that! Had it twice but no idea how to make it
Noted!
This looks so delicious! You can basically finish with any yummy sauce - as hot or as mild --- for kids! Great video!
Nice to see someone who's actually taken the time to visit Nashville then come and do it properly. See so many people making 'Nashville chicken' nowadays that's actually nothing like the real stuff. So bravo dude. Well played.
Agreed. Would have been awesome to run into Andy while he was here.
Seeing people from Nashville comment like this is a good sign that maybe I should follow this recipe!
Why is spicy chicken so magical? Spicy fish and spicy beef are good but spicy chicken is on a whole notha level. the HNL.
OMG, tenders are so basic, but you do a good job of making them appealing. love youre work mate.
Nice, Andy! Great take on a Tennessee classic!
Andy, Chef and Legend! I'm sure all those lovely people you met in Nashville would approve of this recipe. Peace and ❤ to you and the team
Spot on! Makes me miss TN and it’s delicious food. You should also do their breakfast biscuits
Great vid chef! I really enjoy your content and look forward to more! God bless!!
my favorite was Ms. Andre, she was such a great host and restrateur and a national treasure
hey man I used to beg you for slices of cheese at the pass, I'm really glad to see you on youtube you were a gem to work with
Andy can do anything!
Chef thanks for the valuable info Nashville hot chicken is so good. I appreciate it mate
Did a road trip from LA to Notth Carolina during spring break during covid. Ate the hot chicken at Hattie Bs. So good!
Thx Andy. From the Kiwi who now lives in LA.
I love to use clarified butter instead of lard because of the flavor
Ooh, thanks for that. Might try it.
Exactly!
Nashville is a great place. The south has a lot to offer. Hope you make it to the Georgia. Take care!
Andyyy!! I mean uncle andy i love thissss ❤❤❤
What a guy! Who can not love Andy! All the best from Oregon
Great job Andy. You’re an awesome chef and down to earth person. Keep the content coming please!
Thank you! Will do!
Looks amazing, cheers Andy
Can't wait to try this!
Just watched your Nashville chicken video and went to your main channel page and was hoping this video would be here!!!
Loving this series mate.
Love that Chef Andy has Joshua Weissman Books in the background shelf
Here I am, from Nashville, watching someone from NZ make hot chicken. Haha, i’m glad you enjoyed it!! Love your content
Awesome! Thank you!
try adding pickly juice to the marinade. Hatty B's does it that way in Nashvillle, i tried it and it was earth shattering.
Florida here , not all are hot but they do add good Flavor .. Alot of people lightly baste and pan fry fish in puree Dry areas grow hotter peppers ,,, North Florida they get sweet because it is so wet ,,, Try smoking them with a smoker into salt Also Datil also a good pepper to puree when doing fried chicken
Born and raised Nashvillian here. Well done sir. You make us proud. 🎉
9:08 "Give 'em anover dusting in that Fresh Oil!" ok... 👌
😂
We were glad to have you in my state Andy!! Love the longer content as well
Thank you for using equipment we already have (this is your 1st vid I've seen).
I grew up down the street from prince's. This is one of my favorite meals. delicious!
Excellent marinade enhances the flavor and cook to perfection, this is a flavorful hot chicken recipe!
Last night, Ben said butter on chicken skin can loosen the layer stick to flesh when deep frying
Great job Chef Andy!! I live in Nashville, and yes, Hattie B’s and Prince’s are the original and best places to go for Hot Chicken. Mo’ hotta, Mo’ betta. 🌶️👍
This maybe, is the best food video on the internet, ever.
Andy, you are the man!!!!!
YES, the soaked bread is one of my favorite parts of eating Nashville hot chicken.
We love our hot chicken!
Great job 😊
Nice chef 👌
Nashville Hot chicken is super special, and Andy;s version looks really good! I personally just had some for dinner tonight....
I made some Nashville hot chickensandwiches and they were really hot great recipe greetings from northwest germany 😀😀😀
Just donated! I’d love to have a cookbook from you but even if I don’t just having been here from your early days to now and seeing all your success makes me so so happy and you helping great causes is another reason I admire you so much!
Looks unreal! I’m definitely going to give this a go, and also loved your Nashville video and have saved the places to go to next year when I’m there! Cheers
That color is 🔥
Love that you called out the oysters! My favorite bite!
Thanks for this video, love that you did this and that chicken looks amazing going to have to make this one.
You are so welcome!
Hey Andy. You’re videos are great. Could you make loin of venison?
Any reason you don’t separate the thigh and leg from one another? Just curious. Looks amazing!
I just made and ate it. Frikkin awesome, man was it tasty. 🤜🤛👍
I was really impressed with your rendition of the Nashville chicken, it was clean, well made and looked delicious
The amount of oil used in the whole thing is definitely worrying, I definitely don’t need any more fat, will probably keep it as a once in a decade type of dish 😊
I’d love to see a cook off with Ramsey I think you two would get on like an house on fire .
Well done man looks great! Can’t wait to try this one.
I'm making this today I'm going to put cayenne and add a few habaneros
Your respect for saying if someone doesn’t eat pork for some
Reason as a Muslim
Watching an aussie chef making an Americana classic just made my heart so emo ❤ you’re amazing Andy ❤
Whenever we make wings or Nashville hot chicken, make sure you have some mozzarella sticks to bread and fry as well and then give them a dip in the sauce too….game changing and works amazingly with any wing sauce
Hiya! Could I skip the flour dredge and frying and bake the chicken with the spicy beef tallow?
Best chef on the internet too
Omg. Im sweating just watching this. Lol
I been watching your short videos and just now i realised i did not subscribe yet like omg i even watch your vlog when you went to my home country Philippines❤godbless you keep going i love watching your videos hihihi next time can i request for Arabic food it's one of my favorite it's called maqluba
Hi Andy, could you make a video about chicken korma? I love your recipes!
I didn't know you were such an advocate for mental health. You should do a collab with Nat from Nat's What I Reckon, who is another Aussie concerned with mental health.
Haha right level of spice as he’s feeling the pain
I love spicy heat but not a huge fan of cayenne pepper. I used kashmiri chilli powder instead and It came out delicious, thanks Andy!
Hi, from where did you get Kashmiri chilli powder? I’m in australia
Hey Andy, when does your cookbook become available in Europe? I live in the Netherlands and would love to buy your book!
This looks fkn mint! Recipe for the weekend for sure!!! Thanks mate :)
"Right level of spice" *cough cough*😂
Yep, that's the right level of spice, all right!
Given the time of year, I'm pondering for my next Thanksgiving making Nashville hot turkey. Granted, only two of us would eat it, but I still think it'd be amazing.
Hey Andy. This looks amazing!!! Is this in your cookbook as well??
American Southern Cooking 101 Tip!! NEVER use store bought processed lard. Render down fat from a good piece of pork shoulder or pork butt. Store bought processed lard is just flavorless nasty!! In the states, you can by packed pork fat to render down for homemade lard.
Dude, that looks so good!
When will you take a crack at cepelinai?
Looking really nice! Can you make some polish cuisine? Maybe polish dumplings called "pierogi" 😀
Love that you mentioned thai birds eye chilli. It would make a super spicy aromatic spicy fried chicken indeed! I love it!
Lovin' all the "foods of the world's" and how you show, how each culture injects their flavour into their foods.
Hi Andy, just out of curiosity do you have your cooker hood switched on while frying or cooking? Because that's one heck of a silent hood for the amount of frying involved. Unless it is on but your mic is doing the job 😅
Hey @andy_cooks. Love your work! When are your dough cutters going to be available for purchase?
Add a little honey mate... the sweet balances the heat and you can add some habanero or the sauces you mentioned "a priori". It takes it to next level 😅
Hey @andy_cooks. Love your work! When are your dough cutters going to be available for purchase? Also do you have a recommendation for a temp gauge? Thanks mate.
That was brilliant
Thanks
As a Nashville native, I definitely approve this. Good shit brother
Andy Cook my favourite ❤
Damn that looks good!!!! Top work Andy!!
FM that looks good. I wanna go to Nashville just to eat their chicken after watching you do it in the last outing
Next thing I want Andy to try and make Portuguese or Hong Kong Egg Tarts with Pastry from scratch!!!
Now how about seasoning the frying oil?
For anyone into punishingly hot chicken like me, amazon sells almost any pepper you can imagine, in powder form.
there is a chain 😅n huderabad- rayalseema ruchulu - eat there and water will come out of all places- head/ nose/ eyes
Thanks for explaining the movember thing. I was wondering what was happening with the continuity of the videos.
You're welcome!
Awesome! What chopping board is that?
You said it right with the peanut oil, the best.
Those fries potatoes looks tasty, do you have a video how to make them?