It's beyond good eats, it's quasi-religious, and Pappy's is right next door.
Their cluckin' hot chicken might be the hottest thing I've eaten ever, and I've eaten hot. It's the sugar and the oil that does it. They do like you do with the bloomed oil, but their cluckin' is bloomed with Bhut Jalokia. and it sticks to your insides so you have vivid dreams for nights later. Luckily I still haven't had . . . evacuation problems, . . . some people have with spicy food, but their chicken got as close as I ever have with some tummy rumblings later.
But it's also delicious when it's not hot. All the sides have something [maddeningly unidentifiable] that makes it the perfect version of whatever it is.
My secret is to get their second hottest, and ask for a side of cluckin' hot sauce to go with. That way you can meter the heat at the meal, and if you don't use all the extra side, you have sauce to take home. When I take it home, I guard it like the royal jewels, yet I'm constantly looking for something new to put it on. Putting a little on top can make even the most pedestrian red beans and rice a revelation.
Man, I don't know about super hot fried chicken. I may not be tough enough. [Reply]
It's beyond good eats, it's quasi-religious, and Pappy's is right next door.
Their cluckin' hot chicken might be the hottest thing I've eaten ever, and I've eaten hot. It's the sugar and the oil that does it. They do like you do with the bloomed oil, but their cluckin' is bloomed with Bhut Jalokia. and it sticks to your insides so you have vivid dreams for nights later. Luckily I still haven't had . . . evacuation problems, . . . some people have with spicy food, but their chicken got as close as I ever have with some tummy rumblings later.
But it's also delicious when it's not hot. All the sides have something [maddeningly unidentifiable] that makes it the perfect version of whatever it is.
My secret is to get their second hottest, and ask for a side of cluckin' hot sauce to go with. That way you can meter the heat at the meal, and if you don't use all the extra side, you have sauce to take home. When I take it home, I guard it like the royal jewels, yet I'm constantly looking for something new to put it on. Putting a little on top can make even the most pedestrian red beans and rice a revelation.
Growin' some ghost peppers in the garden this year. May have to dry/pulverize one to try something like that. [Reply]
Originally Posted by Pasta Giant Meatball:
Taco Bell packet
Somehow I still chuckle, and I can't even remember who the [Hispanic, . . NOT Carlos Mencia or George Lopez] standup was. And I'm sure it was over 15 years ago. But he starts a Taco Bell bit, and pauses and says with reverence
'those sauce packets [begins mock weeping] just like mama used to make . . . what? Is there bell pepper in there?!?!'
Whomever it was, it was the same guy who had the bit about his dad making him speak 'merican. They were at a hotel when he was a kid and he started talking 'mexican' with his buddies. His dad grabbed him and gave him a stink eye, then he grabbed the Gideon bible from the dresser and said 'see that, that's the Lord's word, written in American. You won't open that and see a jalapeno pepper poppin out!!'
Originally Posted by DJ's left nut:
I've long since lost the website that has my recipe (because this shit got popular in the meantime and suddenly a bunch of stuff has leapfrogged it in my search results), but this looks close enough.
1/2 cup hot frying oil
3 tablespoons cayenne pepper
1 tablespoon (packed) light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Now I don't bother with the paprika because I just use more cayenne and paprika's not going to make a difference in the flavor here (it's just there to turn the sauce red). I use a little more garlic powder and dark brown sugar to make it a little richer.
Otherwise those ratios seem about right. It's hard to say because as noted, the amount of cayenne you use depends on how how you want your chicken. I tend to make it by color at this point.
I sous vide mine though, so I can roll through them at tailgates. I don't heat-shock the oil and with higher oil temp and shorter cooking times, I get better crust and can turn them out just as fast as I can batter them (p.s. buy a fish fry basket for tossing in flour - lifesaver for this kind of stuff).
I've seen the lard recipe like that, just never used it because I don't have lard. So I just use my fry oil and it works just fine. [Reply]
I really didn't think it was gonna be anything worth talking about, so I didn't take any.
Skirt steak, water chestnuts, cherry tomatoes, zucchini, red bell pepper, shredded carrots, onion, baby corn, sugar snap peas, garlic, ginger, chile oil. Did a sort of teriyaki sauce I made up to finish with a little cornstarch slurry to help it stick. [Reply]
