Please, oh. Okay, I’m gonna just keep adding some more powder. That’s what you groan at, Maggie? Hey there. Can I do four Caniac Combos, please? Get a lot of sauce, get a lot of sauce. Four Caniac Combos. Yeah, and can I get some extra sauce as well, please? Like 20 sauces. How many? 20 sauces. Like seven. 20 sauces. 20’s a lot. 20 sauces. Seven extra sauces. I’m a real Caniac. I’m insane for Cane’s. We love to hear it. Thank you. All right. There’s steam escaping. Where is the extra sauces? Oh my God, they gave me my sauces, guys. Let’s open this up. Hold my sauces. Oh my God. I know Cane’s sauce is a thing, people love it, but this is excessive. Oh, hi lady. Hi dog. We got distracted from the episode by the world’s coolest dog. Oh my God. Ben, we’re putting that iPhone footage in the episode, man. The chicken tender, I mean, it looks really good. The chicken tender first. Okay wait. It’s supple, it’s hot. Breading’s coming off a little bit, but I want to try the sauce. It’s like a little wiggly, and it kind of looks like a catfish nugget, but in my brain, it’s fine. The sauce is like super heavily spiced. Oh that’s hot. Mm! I mean, this is really freaking good. These are our fresh chicken tenders. They’re obviously hand breaded. The batter’s super crunchy on it. The chicken’s not super, super well seasoned. No, it needs a little bit of Tony Chachere. The sauce, I don’t know, people love it, but this is fancy sauce. This is ketchup, mayonnaise and some spices. Can we talk about this toast? I love taking the toast and just putting the slaw on the toast and eating it. Wait, I have never tried that. Okay, hold on. We gotta make the crinkle cut fries. Oh my God. We gotta make- What the heck? Wait, why have I never done this before? I’m so confused. Coleslaw’s a condiment. This is really good, but I think there’s certain things that we can definitely improve on. Chicken tenders, they’re a little bit small. I like big old boys. I think we should make them super bulky, very extra seasoning. These fries, I like them. They also need some seasoning though, like very slightly. The seasoning is the one thing I think we can improve on. Just big everything. I don’t want to screw this up though. I’ve messed up chicken on so many crazy fast food episodes. Chick-fil-A sandwich that I made was trash. The Popeye sandwich that I made was like the worst thing I’ve ever eaten. I just screwed it up a lot, and I don’t want to disappoint you, because I know how much you love Cane’s. And now I’m gonna start dipping my bread in coleslaw, because- You’re welcome. You’re also, you’re a truffle fiend too, right? I am! Don’t tell me we’re using truffle today. Oh, it’s about to get real fancy up in here. Yes! We have a comically large bottle of champagne. I found it on the street. You can’t just find street champagne. This is fancy. Actually, so this is champagne. Bro, I took like four years of French and I know nothing. Anyway, so this is a Lallier champagne. It is actually from a thousand year old vineyard, like it dates back, Henry VIII literally referenced how dope this vineyard was, and now the modern companies are doing it. It’s been around for 100 years. V, you can put it down if you want to. No. Don’t let me tell you how to do your job. You love champagne. You love truffles. We’re going to get both of those things into our chicken today, which I’m really excited about, because the thing that I think Raising Cane’s is lacking a little bit is the flavor. They make a heck of a chicken tender. Ours are not going to be short on flavor. No. I’m starting cutting open this Jidori chicken. So Jidori chicken, it’s like marketed as the Kobe beef of chicken, even though it’s kind of really not true. But it is a crossbreed of the Japanese Hinadori chicken, with the Rhode Island red chickens. They’re fed in an vegetarian diet. We got like the fancy vegan chickens that are out there. This chicken’s driving a Subaru. A Subaru. I thought that was a fancy chicken. But it’s a vegan chicken. It’s driving. Even the fanciest vegans still drive Subarus. Vegans. These chicken tenders at Raising Cane’s, right? Which is this little flap of meat that literally just pulls apart from a chicken breast. I don’t think this is good though. This is like the bi-product chicken. I like to take, oh wait, we need to open that. I’ll do it with raw chicken hands. Which one do you want to do? I shouldn’t do it with raw chicken. Let me wash my hands. Yeah, yeah, yeah. There’s so much pressure on this bottle. Let me get my knees ready to run. It’s going to be shatter something, man. Literally all the camera people- I don’t wanna stand- Oh God, Jesus Christ. I’m gonna pour like half of this three liter bottle. Don’t worry, we’re gonna use this whole bottle. Save that other half. All right, so we’re going to get a fair amount of that champagne in there, and then to that, I’m going to add a whole lot of salt. Yeah, yeah, we need salt. Gonna add some whole grains of paradise. Yeah, we like that too. Can you start slicing that chicken? So Raising Cane’s uses the chicken tenderloin. I prefer to use like whole breasts. Okay. Sorry, I wanted to do that. No, it’s okay. I think we should slice it on the bias a little bit, to get more surface area, almost like sashimi style. See like this to me, I think, is how a chicken tender should look, ’cause we’re getting a nice surface area. Still a lot of meat in there. All right, so now I’m thinking. Oh, smell that. Mm, that smells really good, smokey. So these are called grains of paradise. It’s kind of like a peppercorn. It’s used a lot in brewing actually. So we’re going to get a lot of those in there. We’re going to get a lot of flavor in here. V, I’m just gonna be putting a lot of stuff to your nose and telling you to smell it. Whoa, that’s super strong and garlicky, but I like it. This is black garlic. Put a lot of that in there. Garlic that’s been like slow cooked til it’s jammy. That’s gonna be super incredible. This is really cool. It’s called poivre cubebe. These little peppercorns that look like cartoon bombs, which is really cool. I don’t know if you can see those right there, but they’re this super like robust, a very kind of like dark fruity flavor, which I think is really awesome. So I’m going to add some of those. It’s making the champagne dark. Then we’ve got garlic. You want to see how to palm heel shred garlic. Perfect. It’s a really intricate technique. Yeah, okay. We’re going to be wet brining this in just a intensely salty mixture, and then what we’re going to add to that also. What is that? That looks like chicharrones. I need help. I have chicken all over my fingers. I don’t care, it’s fine. We’re gonna add it to the soup. I don’t know what to tell you. Okay, well I guess my apron’s just gonna get the chicken on it. You open that, I’ll open this. So this is the final step. We’re taking some cues from Japanese cuisine here. We’re kind of making a bit of a kombu champagne brine. Scallops. So they’re dried sea scallops, so add some of those. Add maybe like seven or eight in there. Dried scallops are super big in like Taiwanese XO sauce. It’s what gives it this really intense flavor. And so this should just get a lot of like sweetness and umami in there. Ditto with that. Whoa. So this is kombu seaweed. Can you eat that like a chip? Try it, I’ll try it. Okay I’m gonna have a you moment, hold on. Oh crap. Mm. I can’t bite it. I did it, and I’ve got soft teeth. I can’t. So I’m just gonna rip up some kombu in there. The seaweed and the dried scallops are gonna give you tons and tons of umami. There is going to be tons of flavor in there. That is what our chicken will not lack. We’ll figure out the details. I still got seaweed in my mouth. I do too. Dude, I love it. All right, so all we’re gonna do is bring this to a boil. We’re just gonna get. We’re going to bring this to a boil, just to get the scallops hydrating and get all that salt dissolved, and then we’re going to drop some ice in there. So we just got to wait like two minutes. All right. All right, so can you just toss all the chicken here? We’re going to turn this off. We’re gonna let the ice cool down in the brine, and then just throw all those chicken strips. So we’re gonna let this brine overnight, and then we got a lot. We’re insane for Cane’s, and we’re gonna make some maniac craniac, Caniac Combos, V. We got to make the other stuff. You ready for it? Yep, don’t forget the sauce. Don’t forget the sauce. Don’t ever forget the sauce. You tried to order 20 extra sauces. Yeah, I know, I wanted to see if she’d actually give me some. V, if you thought that chicken wasn’t fancy enough being drowned in a $300 bottle of champagne, let me tell you something about these here potatoes. More champagne? More champagne, yeah. Dump that champagne in the pot. We’re gonna make. Four, I was gonna say thrice cooked. Fancy fries. More, more, more, more, more. We got to pour like a lot of that. Get that like halfway filled. It’s Friday somewhere, am I right? That’s not how time and dates work. We have potatoes. We’re going to cook them four times. I really like poaching my potatoes in salty liquid. Speaking of salty, take this here Persian blue rock salt that came with its own grater. Is it going to make it taste any better? Absolutely not, but we got it. Why not? And it’s freaking cool. So grate that fresh on there. I’m going to take some normal russet potatoes. Russet are like the best potatoes to make fries with. We have this awesome crinkle cutter right here, and so it’s literally a knife that is shaped like the crinkle cut fries at Raising Cane’s. Wow! I want to make ours a little bit thicker, so they can stand up, and do this into thirds. This is much more akin to a palm heel strike, than it is an actual knife cut, ’cause this knife is hard. This is the most precise I’ve ever seen you in my life. This is good, right? I want really nice thick boy crinkle cuts. I like big chunky fries. I like big chunky fries too, ’cause they can stand up to a longer cook method. So what we’re going to do is we have Wagyu beef tallow right here. This is a super awesome product. Wagyu fat has a little bit more sort of nutty character than normal beef fat. We’re going to boil them in salted champagne, we’re gonna dry them, then we’re gonna fry them three times at three different temperatures. Then we’re gonna dust them in this here truffle zest, because it’s not fresh truffle season. Sorry about it. I should be apologizing to you. You deserve fresh truffles. I’m sorry I couldn’t. No, it’s okay. I appreciate the effort. All right, so we’re getting like eight fries out of each whole potato with this stupid crinkle cutter. All right, we’re going to fast forward this, as I struggle to use a crude stupid tool sold at the Jo-Ann’s freaking Fabrics, that I don’t like using the kitchen. I’m worried if I keep shaking, I’m going to throw up Cane’s sauce and Red Bull. Oh, if you do, please face that way. I’ve started facing away from people when I burp. You definitely do not do that. Well, it’s like one in three. That is false information. So now we’re starting the tedious process of frying these fries four times. You want to start delicately placing fries in this beef tallow. So we have the beef tallow at 325 degrees right here. We’re going to fry it for about four minutes, 325, take them out, let them cool, fry for four minutes at 350, take it out, let it cool, fry for another four minutes at 375, which is the perfect time to describe my favorite intimate scenes from “The Americans”. Okay, so Keri Russell, she just got mad, because she’s starting to realize like, oh maybe her role in the revolution isn’t as set as is possible, and she just murdered. She holds up a photo from her childhood, and she goes, “Babushka” and that’s it. I’m sorry, what? All right, cool. So we’re ready to drain these fries. So we got them after the first fry. They should still be pretty pale. Yeah, that’s nice. So now they’re fully cooked through. Oh no! Oh God, it’s so hot out, ow! V, help. You did nothing to help. No, I wasn’t going to. So they’re still really pale, but this is just the first of three fries. Don’t mind us. Wow, you could smell that. All right, so we’ve got to let this come up to about 350, and then we’re gonna drop these back in. Okay. And then my second favorite intimate scene from “The American”, so Matthew Rhys, right? So he’s training the sexy young Swedish operative, right? She thinks she’s fighting for a cause, but what cause, she doesn’t know. So then he breaks all her bones and has to stuff her dead body in a suitcase. Spoiler alert. All right V, so we’ve got to get these fries back in the oil. So the oil is up to 350 degrees, so let’s just start delicately dropping some fries in there. Yeah. Yeah. We’re seeing more sizzle. I like dropping fries. We gotta layer them. Ow, ow! It’s hot. I know, ow. You have the good fingers of steel. Now we’re going to let this fry for four minutes, and that means we can finally talk about the romantic life of Agent Stan Beeman. I don’t want to know anymore. Okay, so he’s training this young Russian girl. So they’re laying there in the back of his patrol car, and Nina goes, “No Stan, no Stan, I believe you. I don’t want to go back to Moscow.” All right, fries are done. This makes me not want to watch whatever you’re talking about. What are you talking about? What are you talking about? Sexy spices, of course, sexy spies. No! These are starting to look like fries, and they’re starting to look really good though, right? Yeah, they have a nice light golden color, the way I like ’em. I mean, just smell the beef fat coming off those though. Oo, it smells so good though. You ain’t getting that at Raising Cane’s. Okay, cool, and then once we just talk about the sexy, sexy escapades of Olegovich, then we can start frying again. So Olegovich- No! He came to America to party. He didn’t want to work for the KGB like his dad. No! And then Olegovich, he’s laying there, and in a moment of post-coital bliss he goes, “Earth girls are easy.” No he didn’t. Anyway, we’re going to drop the fries into the last one. This is 375 degrees. V, start dropping fries, start dropping fries. We’ve gotta go fast, we’ve gotta go fast. Okay, okay, okay, okay. You’ve got to get a nice even fry on these. You’re gonna take- Ow! Eek! Ee! That’s the you just saw a rat, and your boyfriend just saw a rat in the garage. Sorry, I’m putting Jelani on blast. No, you’re not supposed to say that. That was a secret story. We all have fears. Sorry Jay. That’s looking rad, dude. Okay, I’m going to take this off. Hold on, I’m gonna give one more shake. One more shake, one more shake, one more shake one more shake. I’m gonna back up. Ready? Yeah, that’s awesome, that’s awesome. I’m ready. Ow, ow. Go, go. I don’t know why- Why did I not use the big strainer? I wanted more nimbleness and mobility, that’s why I demanded a small spatular. Oh God! Your fingers are going to be deformed after this. Son of a fudge knuckle. Okay, I’m good. What’s a fudge knuckle? That sounds kind of good. Okay, I want to get some extra. Reason we’re not draining this is because I want the beef fat. We paid a lot for that Wagyu beef fat, I want it. Okay, whatever you want. Start shaking some truffle on there. I’m gonna start grating salt. How do you use this? My fingers are too- There we go, here. Let me make your life easier, Josh. Bro, I’m just getting rocks in here. All right, so we’re getting a lot of salt in there. Gotta give it a toss, give a toss- I like truffle, I like lots of it. Toss the bowl like you’re, ow, God that hurts. Yeah! I’m gonna grate some of this cloth bound cheddar. This is a super, super dry, heavily aged cheddar, so the cheese should just kind of melt on the heat of the fries, and almost act more like a Parmesan- That’s beauty. Than a cheddar. Toss it, toss it, toss it. Sprinkle it in my hand, right there. Do you want some straight in the mouth? Yeah, yeah, yeah. You’re going to get it underneath the sweatshirt, and it’s going to be uncomfortable the whole day. You’re gonna put it in my hair. What do you want? Now it looks like I’ve got dust in my hair, like I’m dusty. Toss the fries. All right. Oh, smells like truffle. Oo truffle and love. Oh, grab a fry. We gotta try these now. Do I still have cheese on my face? This is about to be a good day. It’s already a great day. Almost as good as the day that Keri Russell and Matthew Rhys finally got out of the KGB. Dump those egg yolks into this here Vitamix. We have screwed up. No, we haven’t screwed up. We’ve never screwed up mayonnaise. No, no, no, no, have confidence. Anyway, we’re going to take all those egg yolks, and I’m going to juice a whole lemon in there, and then what I’m going to do, wait, where’s? Oh God! Why would you do that? I didn’t mean, the thing’s facing that way. Okay, so that’s perfect. No, no, no, no, V, nothing bad has happened. Nothing bad is going to happen. This is spinning the egg yolks, okay. So now where’s the lid? Where’s the lid, where’s the lid? Help me. I heard someone go “No!” right before I did that. Okay, V, so start streaming in. It’s gotta be very slow, okay. I’m wanna drop it. But you gotta do that until 12 ounces. Steady stream. My arm is on fire. Keep going, V. Hold fast. Tighten that core. I know you do dead lifts. Yeah I know, that’s why my arms hurt. You come in every morning going, “My back hurts. I did deadlift.” That’s because I’m old. Me too. Okay, now I’m gonna go faster. Now we can go more, now we can go more. Yeah! Emulsify! Okay, let me take over, let me take over. No, no! You said slow- I know but now we gotta go faster. You’re just pouring it in. Faster, V! What do you mean faster? I’m not holding it anymore. Let’s get this. Let’s add it to that bulk. Can you do it? I’ve got- Wait, what? I don’t know what you just asked me. Is that healthy? What did I do? I just ate raw eggs. These are pasteurized eggs. V. Yeah? Smell this. Oo, pistachio. Pistachio. We’re gonna put a little bit of that. Do you have a whisk? Use that. You moved the whisk earlier. Mash it. What whisk, there was never any whisk. I’m going to season this up pretty heavily with salt, and then now we’re just gonna add some diced shallots. We’re just gonna try and freestyle this a little bit. Yeah. Get some dice shallots in there. Free style. It’s gonna add a little bit of nice crunch that I think Raising Cane’s is missing a little bit. I’m going to shoot over here. My arms hurt. What, V, stop complaining! Okay, we’re gonna add a little bit of brown rice vinegar there. This is one of my favorite hot sauces. This is Arizona Pepper’s Organic Harvest Chipotle habanero. I don’t know if it’s fancy, but it’s organic and I really enjoy it, and I want to eat it with my chicken tenders, so bear with me. Put a lot in there, because we like hot stuff. Yeah, yeah. But we got another hot sauce going in there. Okay. Are we recycling ingredients from other “Fancy Fast Food” episodes? Yes, deal with it. This is White Truffle Truff, and it has been heavily used by us in the kitchen. It’s white truffle in there now. Hold on, we got more stuff. Just tiny bit of Worcester in the brown bag, saying it was fancy. Hold on, V, V, V, I’m coming around- Is that what- I’m coming around. I’m coming around. Fancy things come in? Brown bags? Coming round. Yeah. All right, we’re gonna put a little bit black garlic in there. I see a lot of people come out of the liquor store with brown bags. Are those things fancy? Yeah, they’re super fancy. Uh-huh, yeah, yeah, yeah. And then smell this. It smells like a pet store. It smells like fish food. Yeah, yeah, exactly. So this is magic mushroom powder. It’s a nice umami booster. It looks pretty though. It looks gorgeous. It’s similar to the Cane’s sauce. It looks like Cane’s sauce. I do remember that. Honestly, that’s a huge flavor bomb. It’s a killer. Okay, so now that we got that, we got to get our Texas. Spicy. Reminds me of this scene in “The Americans”. No, cut that out. We better not cut all “The Americans” bits. I’m gonna be so mad. All right, so we have this beautiful- We dripped sauce all over it. What happened? Friend of the show, Sammy Membrado. That’s Manong Sammyboy to make us this beautiful black sesame pandesal. It is a Filipino bread. Gorgeous. It is delicious. It is squishy. It is light. It’s got this lovely almost pretzel like texture on the outside. And we’ve just cut off the ends of some small little rolls, and so what we’re gonna do is we are going to take a couple of things. So we have canned Bretel butter. So Bretel butter was a butter from Normandy, that ended up having a really big cult following in Vietnam. So it’s really popular to use on baguette. Like a real cult, like all hail the butter? No, but I’m down to start butter cult if you are. All right, so we’re going to take a little bit more of that black garlic, we’re going to add it to this butter, and then now we’re taking something called Tete de Moine cheese. So this is an Alpine cheese. Press down on this device and it shaves it into a perfect flour. If there’s anything we know about me, it’s that I’m great at making things- What are you- I’m mashing at it now. All right, shh, hold on. Okay, okay. No, no, no, I’m getting the hang of it. Oh God! Oh no. Look, it’s a rose. You dropped it in the butter. V, a rose for the pretty lady. Oh thank you. Yeah, take the cheese. Does this go in my hair? Smell the roses, smells. Oh, smells like hobo feet. Yeah, it’s nice. All right, mash that together, so we can spread it on this bread. Okay. I’m gonna heat up this pan. I’m going to get some Wagyu beef tallow, heating that pan. Are we going to butter the bread then fry it in Wagyu beef tallows? You bet you A double hockey sticks we are. Okay, we might- V, you try it. No, I haven’t. Try the cheese, I haven’t tried it either. I don’t even know what we’re putting in our dish. Honestly, this was a Nicole call. Nicole was like, you gotta eat the flour cheese. This tastes way better than it smells. No, we didn’t really need to microwave this. Okay, here you go, yeah, bye. We got the black garlic, the Bretel butter, and Tete de Moine cheese in there. Spread that on me bread. Spread it on me bread. Okay, you could have said it nicely, Jesus. Spread it on me bread. No wait, that’s too much. Butter my rolls. There we go. The butter is intensely salty, and it tastes intensely yellow. I don’t know how to describe that. Can I do one? It’s a very intense butter. Yeah, yeah, do one. So we’re going to sear are these off in the pan, get them flipped. And then we finally get to make into chicken strips. Did you remember that we’re making chicken? I kind of forgot. No, I know. So what we’re gonna do, we’re gonna take the chicken- No, no, no, no, no. What do you have behind your back? You were gonna hide Tony C from me. I’m not gonna not let this chicken get in that fryer without dusting it in Tony C’s. It’s going to make it taste better. Little bit more, little bit more. Just a little bit in there, just a little bit in there. Yeah, yeah, all right. And I’m saying, what’s just a little bit of Tony Chachere’s between friends? All right, fantastic. So we gotta start frying chicken. So we got the chicken out of the brine. The acid from the champagne, in my mind, was going to kind of tenderize the chicken a little bit. What we have kind of done is create a raw chicken ceviche. Chicken ceviche, it’s a new thing. All right, so now we’re taking, this as normal AP flour. We got some Tony season there. We’ll season it up with some more stuff. This is a little bit of potato starch. Potato starch is going to get you sort of that like crumbly texture on it, and nice and wispy. It’s going to soak up some of that good oil, and we’re frying in the Wagyu beef fat that we’ve loaded an entire deep fryer with- Whoa! ‘Cause welcome to “Fancy Fast Food”. So we have a whole bunch of little starches, different starches. Tapioca starch. Yeah, okay. I don’t necessarily know what this is going to do. I don’t either, but I like tapioca, so I’m with that. I feel like tapioca pudding needs to make a comeback. Now we’re taking a load of rice flours. Rice flour gives you a nice, light wispy coating on it, but I want most of this to be wheat flour, because I want to get that glutens in there. All right, add some salt to that. This is Celtic sea salt. Gluten belly is coming. And then the magic mushroom powder. I’m glad it exists, but it smells like fish food. We’re leaving that out. That’s an editorial choice right now. We don’t like that one. Okay, now for the wet batter. We’re going to go- Wait, we gotta switch sides. Switch. Switch. Okay, okay, okay, okay. Defensive positioning, that’s help side D. All right, so we’re going to take champagne and mayonnaise. Champagne and mayonnaise should be our podcast. Champagne is just a full celebration. She’s champagne, I’m mayonnaise. I’m okay with being champagne. I’m fine being mayonnaise, it’s a good condiment. All right, now we’re just going to get a bunch of mayonnaise into that champagne. Some magic happening. Take a couple of spoonfuls of that and whisk that in here. So this is going to create our wet batter. I like using mayonnaise in wet batters, because if you use egg, egg has moisture. I think I say that as I push him in it. More? Yeah, more, more, more, like a triple that. Just keep loading spoons in there. Yeah, keep going, keep going. We’re going to gradually add the flour- You said three. Because we wanna create a nice flake- You don’t know how to count. I really don’t know how to count. The education system failed me. I’m gonna add some mayonnaise. Please, oh. Okay, I’m going to just keep adding some more powder. That’s what you groan at, Maggie? So the best way to fry chicken is to mix a little bit of wet batter. I’m just gonna to straight up champagne into the flour, that way you get a lot of crag. Shout out to Kenji Lopez-Alt for that technique. I read about it, it really works, I’ve been using it ever since. So if you take that spoon, just continuously stir that flour, and I’m just going to add some of the champagne right into it. Oo, champagne. Yeah, mix, mix, mix. So if you see, when you do this, you get this nice shaggy coating, that is just going to stick to the outside of the chicken, and just make it so, so, so crunchy. It’s also going to stick to your fingers. No, I think we’re good. Well, yeah, we’ll see. Okay, keep going. We want to try and break this up as much as possible. You made it explode. Speaking of sexy scenes in “The Americans”. No more! We had enough sexy scenes with your mayonnaise, okay. Yes. We’ll take our ceviche chicken, and then V, start just dredging. Get this covered in some flour, and then it’s going to go into that wet better, get it nice and coated, and then once you take that out, we’ll switch. What I like to do, I like to bury a little hole, like a dog. That’s just what I did. You didn’t even see, you missed that whole moment. What? You just want to do- I heard a ho moment. No, whole moment. Okay, switch. Okay, we’re just going to keep going back and forth. Yeah, all right, so I’m coat, sort of bury this chicken tender and then drag it out, and then if you see, we got all this nice shaggy flour. I need to put that back in there. I’d like to see the streaming numbers for “The Americans” after this episode. Fewer people than ever. Let’s drop them in. So we’re gonna do that, because I see chefs do that. Doesn’t really do much. I also see chefs do that. Doesn’t do much, honestly, does nothing. All right, let’s just drop in four at a time. Four at a time, four at time, four at time, no! It’s like putting your toe in first, you know, you got to feel the water, and then you just put your whole foot and body in there. The same thing. Whoa! These are looking about done. These are looking absolutely gorgeous. Look how crispy they are. So much of that flour on the outside edge. It’s like tempura. I lost, one man down! Yeah. No chickens left behind. That looks absolutely fantastic. We’re gonna drop these in it, and then we get to actually assemble our Craniac Combo. It rhymes with maniac. Caniac Combo. What did I say, Craniac? Craniac. It’s Raising Crane’s. God V, we did it. I know, doesn’t it look so beautiful? It looks beautiful. So we got the champagne dashi kombu brined chicken tenders right here. We got our pandesal Texas toast, with that Tete de Moine cheese, and that Bretel butter. We have a slaw, you didn’t see it, you don’t need to see us cut vegetables, but we did it. We made vegetables. And it looks nice. It looks nice. So it’s shaved fennel, fennel fronds, watermelon, radish. A little bit of that brown rice vinegar coleslaw dressing. Our beautiful Raising Cane’s sauce, that pistachio oil in it. And then our truffle fries. I think we’re just gonna start plating up. Okay. I’m gonna try and do like a little bit fancy on it, you know, get like the little stupid shape that you see everywhere. Yeah. It doesn’t work on a rock. No, it’s okay. It’s called art, that’s what it is. Now it’s rustic, now it’s rustic, now it’s rustic, now it’s rustic, now it’s rustic. It went from fancy to rustic. All right. Yeah, whatever. So we’re putting some chicken tenders, like arranging them there. I’m gonna start getting- I want the pretty ones. This is some beautiful fresh shiso leaf. We’re going to put our slaw on the leaf, mostly so it doesn’t leak slaw juice everywhere. You pick a tender. Tell me which one’s pretty. I like this one, this is like my ideal chicken tender. Going to go right on top? Yeah. Yeah, yeah, that’s beautiful, and we need room for the fries. I like that. You’re gonna put the fries right here. We’ve got the slaw going down there. Okay, shh! Why am I shushing? Because it’s prettier. I need quiet when I plate. Nice little side salad. Little salad. Okay, now I have beautiful pandesal Texas toast. Fries right there? Fries kind of all around. Whatever you say. Oh that’s hot. Bleep that in Germany. I kind of wanna just bundle them right here. Bundle them right there. It’s not spaghetti, man. You’re gonna choke. Sorry. V, we did it. So you want to check out the original, see what we did. Yeah, show me, show me, show me. All right, so here’s the original box from Raising Cane’s. We got to try it just to remember. Just remember what it once was. Okay. Yeah. Take a little bread action, you know. Fry. I like the bread. Let’s see how the chicken holds up. Mm, just how I remembered from like 30 minutes ago. I got a tendon. I’m okay, I got a tendon. I don’t like that, but that’s okay. Really fantastic. It’s still good, but we got something with a little more panache to it, a little more jazz hands on it. Let’s try this, V. Grab a tendy. Spirit fingers. Take this, let’s dip it. Like how I put the stupid sauce swipe. I’m going to dip it in the bowl. Dipping’s better experience. Yeah. Oh my God! Mm! You can taste the champagne actually. But not in a bad way. Yeah, but once you get towards more the middle of the little strip, then it’s champagne. At first, it’s just, you know, crunchy crunch. The actual chicken tender is really tender too. I thought we screwed up by cevicheing it accidentally in the champagne, but the chicken’s seasoned really well, in this truly is a freaking umami bomb. It’s the black garlic, and that truffle powder in there. Wow. Whoa. Wow, okay. Got the bread, I’m going to take another chicken tender. You’re making a sandwich now. That’s also part of their menu, so it’s okay. True, true. Okay, and then I’m just going to dip that in the sauce. Yes, V, V, do it. Yeah, yeah, yeah, yeah, I want one now. That looks amazing. The chicken itself is super freaking tender. This is incredible. Cheers here, get some sauce on it. Cheers, yeah, yeah, yeah. This is going to be so good. Unbelievable. We forgot the fries, Josh, we forgot the fries. That’s was our important part. I forgot to chew, and the chicken’s cutting my throat. Mm. It’s the truff. It’s the truff. Oh, Josh, how much did all this cost? It’s about, V, at the low, low price of $379.51. What? That had to have been mainly the bottle, right? Yeah, but like that came in, you’re creating the whole experiment. Yeah, I mean, everything was made with champagne. This is incredible though, especially with the pandesal, the sandwich. V thank you so much for frying chicken with me, for eating in my car with me, for not spilling nearly as much as the other guests have in my car, that was pretty nice for me. I did just spill chicken on your shoes, so maybe you’ll forgive me. You really did. Thank you so much for stopping by the Mythical Kitchen, and new episodes out for you every week. New episodes of our podcast “A Hot Dog Is a Sandwich” every Wednesday, wherever you get your podcasts. Hit us up on Instagram @VianaiAustin, see the official Mythical Kitchen Instagram account, and hashtag Instagram food. See you all later. The mythical trucker hat is literally the only hat I wear, and I am not just saying that because this is an ad, so get yours now at mythical.com.