- You know what the most important ingredient is? Comes from right here. Buttermilk. (upbeat funky music) Welcome to Mythical Kitchen, the cooking show where we teach you how to make your favorite recipes from Good Mythical Morning. Today we’re making donut fried chicken, aka Nashville sweet chicken. That’s from last season’s episode, “Spicy Sweet Food Versus Sweet Spicy Food.” If you wanna check that episode out, click the link in the description, and also find the full written recipe down there as well. See what else you find down there. We’re breaking this recipe down into three easy steps, and if you ever wanna go to one of those steps, check out the time code right there. So this dish is literally one of the best things we’ve ever made. Rhett and Link absolutely loved it. The idea is you take fried chicken, and you’re basically gonna glaze it like a donut, then dust it in sugar, similar to Nashville hot chicken, except we’re going sweet. But you know what the most important ingredient is? Comes from right here, buttermilk. That’s where it’s made in the nipple area. Also, my nipples are right here (studio member laughs) ’cause that’s where nipples are. (upbeat funky music) So, we’re going to start with buttermilk. Buttermilk is great for brining things ’cause it has lots of natural enzymes in it. So, I’m gonna pour buttermilk in there. This is a whole quart going in. And you know your buttermilk is good when you have the Woohoo! Great Deal sticker on it. It is a reduced price because the grocery store knows that it expires today. I’m gonna put salt in there, also pepper, and whisk it up. We got salt and acid and some sort of sweet into a brine. It’s actually creating an osmotic relationship. We’re also gonna get some Aunt Jemima syrup in there. You could use real maple syrup. I don’t like it ’cause this has all the fake maple flavor in there that tastes even more like maple syrup. So, we’re gonna get about a quarter cup in there. Mm. This is funny, I didn’t just do that for camera. A lot of times, Nicole knows in the morning I’ll just take swigs of maple syrup ’cause it makes me happy. I just like to do it. And then you’re gonna get two tablespoons of hot sauce going in there. So only use flavors in your brine that you think would go good with chicken. And then final ingredient, very important. If there’s a recipe that doesn’t have a single bay leaf in there, it’s hardly a recipe at all. What’s it gonna do? Absolutely nothing. Do you still have to put it in there? Yeah. And then you’re gonna take tongs, and you’re gonna put that next to the chicken, and then you’re just gonna grab the chicken with your hands and put that into your brine. All right, so you wanna kinda massage it in there, make sure all the brine is through the crevasses. You’re gonna cover this and get it into the fridge. It’s gonna hang out between two and 24 hours. Anything more than that, it’s gonna get over salted. The meats gonna start to break down. Anything less than that, you don’t get that delicious Jemima flavor. Also, your buttermilk’s about to turn, so probably use it up pretty quick. (upbeat funky music) First step, you’re gonna take a mat and paper towels and then. Do I use the tongs? I don’t know. Yeah, I should probably use the tongs. First thing you’re gonna do, you’re gonna take your bay leaf and you’re just gonna. Thank you for your service. We wanna get this nice and dried off because moisture, though the essence of wetness and though the essence wet. Wait, no. Moisture, though the essence of wetness, and though wetness is the essence of beauty? Anyways, you don’t wanna get wet stuff in your fry oil because then it’ll sputter. So, if you notice, we’re not using a deep fryer here. I like to fry in cast iron because you actually get some surface contact with the pan and the chicken, and any time you get like direct contact that means you get your browning, which means you’re getting what then? Flavor! KFC uses what, 31 flavors in their chicken? You don’t need that many. And anyways, we’re just using flavors that are gonna go well with fried chicken. – [Ben] 31 flavors is Baskin Robbins. – Yeah, quick edit note. 31 flavors is ice cream at Baskin Robbins. KFC uses 16 candles. So you want a good amount of salt in there ’cause that’s gonna be the first flavor that you really get and then we’re gonna go cayenne pepper. Sweet-spicy, always a good combination. Then paprika, then a lot of black pepper. Then when you whisk it, you’re also breaking up all the clumps in your flour. And the reason I’m talking so fast is because I’m worried that that oil has ever heated which you should have a trusty thermometer. Alright, so you want to get the oil up to 350 degrees. Chicken goes into the flour. It’s called a double dredge, and then we’re putting it into the buttermilk brine. Then we’re getting it coated in flour, and what you want to do when you fry chicken you wanna use a wet hand and a dry hand. That means that only one of your hands touches the ingredients at the same time. So you don’t get your fingers completely caked in flour like I did. So just gonna place that into our oil, and that’s gonna fry, and then you just get this giant like Hellboy claw. Alright, so we’re gonna go ahead and fry these for seven minutes per side. (laughs) Where’d that bay leaf go? You’re gonna go ahead and you take your bay leaf and you’re gonna drop the bay leaf in the flour, and then bay leaf goes into the buttermilk, and that’s gonna go back in the flour, and then you drop the bay leaf in the oil, and then there you got chicken fried nothingness ’cause bay leaves do nothing, they’re a sham. Alright, so chicken’s been frying for about 14 minutes, and it’s actually crazy because you smell the Aunt Jemima coming out of the brine, and it literally smells like an IHOP is on fire. It’s unbelievable. So we’re gonna take our chicken and pull. The best thing about frying in cast-iron is you’re gonna get little slightly uneven bits. You’re getting that browning there, and that browning is actually gonna add to the flavor. – (laughs) Oh, I forgot I put, I forgot we have a bay leaf. (blows raspberry) Oh wait, you know what? (laughs) – [Ben] Did you figure out a use for bay leaves? – (laughs) This is really good. (upbeat funky music) Alright, so we’re gonna take a little bit of butter and we’re putting that in their pan. In the meantime, we got to make the rest of our condiments. So it’s gonna be equal parts Crystal hot sauce, best hot sauce in the game right now, and Aunt Jemima, best syrup, look at her. She’s smiling, she’s having a good time. Maybe a little more syrup. Make this your canvas. Because here’s the thing. Food is art. Oh yeah, that is peppery and vinegary and sweet. It’s gonna go perfectly on the donut fried chicken. Oh, you know what, Nicole? We had the wrong burner on. Yeah, ’cause we were heating up the chicken and not this pan. – [Nicole] Who is we in this situation? – Alright, so what you’re gonna go ahead and do is you’re gonna make sure that your pan is on the correct burner. We’re gonna do is make some cinnamon sugar. You dump the cinnamon in the sugar, and then you try and eat a whole spoonful of cinnamon, and then you go viral on YouTube. Here’s the thing. So I’ve been calling this a pan. Someone pointed out to me that it’s called a pot, but I think that all pans are pots, but not all pots are pans, similar to the way that all benches are chairs, but not all chairs are benches, and that all hotdogs are sandwiches, but not all sandwiches are hotdogs, right? – [Nicole] What? So we got our butter melting, we’re gonna go ahead and add our milk to that. So a lot of glazed recipes will call for milk and powdered sugar which is totally fine. My problem of that is it won’t solidify which is why we’re adding butter to it. ‘Cause if you think about it butter is solid at room temperature. So if you heat that up, turn it to liquid, pour it on something. When that’s something becomes room temperature, it’s gonna solidify because there’s butter in it. Did that makes sense? Alright, so we’ve added the rest of our powdered sugar to our glaze, and you want this to be nice and liquidy. So that way when you pour it over the chicken, it really kind of sets and just becomes a beautiful coating. Alright, so we’re gonna take the glaze and pour that over our chicken. Oh yeah, look at that. We’re gonna dust the whole thing with cinnamon-sugar. Yeah, I like that, and we’re gonna place that on top of donuts. Nashville hot chicken is served on top of pieces of white bread ’cause that way the bread kind of absorbs the juices. So what better thing to serve this delicious donut fried chicken on than just doughnuts? Just kind of arranged this nice and artfully insofar as fried chicken covered in cinnamon sugar can be art, and then you’re gonna take your sauce, slowly drizzle it around. Wow, so our donut fried chicken, we have this just large mountain of glaze and cinnamon-sugar and delicious crispy fried animal bits, and we’re gonna go ahead and feed this to someone. See if they love it as much as I do. See if they love me as much as I love this chicken. I hope they do. (upbeat music) Hey, Stevie. (laughs) Would you like to eat my fried chicken? – Oh yeah. Damn! – [Josh] it feels like “To Catch A Predator.” Okay, so we have our donut fried chicken here. This is from the sweet spicy versus spicy sweet episode. I’ve recreated it with a little bit of twist, and I think it should taste even better. – Oh my god. – Can I feed you? – I actually prefer this. I actually prefer to be fed. – [Josh] It’s nice, right? – I forgot this is also a camera. This is very confusing. – (laughs) I have no idea what’s happening. – Okay, I’m gonna do this now. – [Josh] Open wide, here comes the air plane. I’m gonna stop. – This has never been used, and it totally clean, right? – [Josh] This is incredibly awkward. How is it? – Mm my god, it’s so good. – My heart is filled with love. – It’s so good. – Right? – And there’s like a hint of spice? – Yeah, there’s a little bit of Crystal hot sauce mixed the Aunt Jemima syrup. – So good. – Oh, this makes me so happy. – You need to make this. – Thank you guys so much for watching this video. If you liked what you saw, subscribe to the Mythical Kitchen channel. Also check out the Mythical Kitchen store. Pick up one of these sweet aprons. Let me know in the comments what mythical dishes you wanna see in the next episode. I’ll see you next time. You can cook up your own feast while wearing the Mythical Kitchen apron available now at mythical.com.