That was fun. Okay, I’m gonna let you know when to clap, okay? Clap! There it is. I’m learning rhythm. Clap. Clap. Aw, fudge! Welcome to Mythical Kitchen, where dreams become food. Today, us three, us three professional chefs, we have come not to rescue you, but to empower you, because we hear your cries out there, you say, “But Josh, Nicole, V, I can’t make fried chicken at home. It’s too difficult. It takes too long. There’s too much cleanup. Why? Why can’t, why can’t I do this? Why can’t you come not rescue me, but empower me.” So all of our fans are southern bells? Oh. Yes, please. Oh, I’m just a- afraid little girl. I’m tied to a train track. I need someone to come rescue me. People still do that? And we, yeah, there’s so many train track related dastardly murders out there. And what we’re saying is you can make fried chicken at home and we’re gonna prove it to you by making three different fried chicken dishes in exactly 15 minutes on the clock. No prep. I mean, some of our stuff’s washed, but like still, we’re gonna prove that you can do it because we believe in you. Because you’re not just a southern bell tied to railroad tracks You’re a Southern bell tied to railroad tracks whose gonna bust out of those cartoonish looking ropes To go make fried chicken. Dang straight. Let’s get cooking. Nicole, are you ready to make a delightful kind of bootleg riff on what is traditionally a classic Japanese recipe? Of course. Woo. Me too. Okay, we got 15 minutes on the clock. Oh my God. Go Nicole. Go. What do you want me to do? Okay, so what we’re making is we’re gonna make like a, a cold slash room temp noodle salad using ramen noodles ’cause they’re easy and I always have ’em on hand. Nicole, you’re gonna shred vegetables. This is a great and easy way I love shredding vegetables. if you’re bored of cutting, you take a box grater like that. Put that in a bowl, take a carrot, cucumber, whatever. Just go blah, blah, blah. Nice shredded vegetables. You got vegetables, yeah, Congratulations. Now we are going to make a, wha- yeah, a- a Karaage. Josh. I’m flustered when there’s a time limit. I get flustered. All right. So we’re making Karaage. It is a Japanese sort of popcorn chicken dish and typically it has a bunch of like soy and mirin and sake in there. And again, if you don’t have mirin or sake in your fridge, which you might not go a little bootleg with it. So we’re adding ginger garlic paste. This is an awesome ingredient to add so much flavor into all your food and it can just sit in your fridge for forever. So we’re adding honey, soy sauce. That is the most so sauce liquidy honey I’ve ever seen. I microwaved it for 12 seconds. Fun tip microwave honey comes out faster. No way. I thought it was like 50% corn syrup or something. No way, man we don’t only use the cheap stuff in here. I’m adding a bit of sriracha. Boom. Uh, uh Red rooster, not red rooster, Huy Fong, rooster sauce Sriracha is out, so we’re using Lee Kum Kee. It is a perfectly good substitute. Sesame oil. It’s just a delightful flavor. Again, we’re going a little bootleg with this. You are gonna crack that in there. And then an egg. This is a traditional technique. You add an egg to the marinade. I have one more question. What’s that? Why isn’t this peeled? Well, Nicole, you don’t gotta peel a carrot. As a chef said to me, and this is absolutely true, he goes, if a wolf was in the wild, would it peel a carrot? And I was like, um Are you a wolf? So many fruits. If you have to ask yourself- I was getting a kiwi the other day and I was like, do you have to peel a kiwi? You don’t peel your kiwis? Not after what I did yesterday, man, I just housed it. Well, you don’t peel a peach. Well, that’s because this- the rind is edible. Think about- peaches are fuzzy. In a good way. Have you ever had a fuzzy navel drink, Nicole? It’s named after the fuzziness of a peach. Oh. really? I thought it was about like belly buttons that have a little bit of hair around it. Which I think is cute. You thought it was named after me? Got a little bit of brown sugar on my oatmeal. You know what I’m saying? I’m sorry? Uh, while Josh is washing his hands, Josh, turn on the water. So they believe you. I’m washing myself. Have you ever seen such a wonderful apron before? I don’t think so. You wanna know why? Because it’s a Mythical apron that you can get at mythical.com. Not mythical store. I was gonna say that, but just go to mythical.com and you can get a wonderful apron with a pastapus on it. My favorite part is, if you can’t find a towel, you can go. We all do it. It’s not sanitary, but we all do it, don’t we? I’m gonna move this cutting board away. ’cause we don’t really need it, we’ve chopped up our chicken, chicken’s marinating. We got the bones of the salad in there. Most people eat boneless salad. I like my salad bone in. You wanna grate some purple cabbage? There’s a whole purple cabbage over there. You wanna know my favorite part about purple cabbage? Can I see this and show it to the people real quick? Is that you can actually see the lactobacillus bacteria on the outside of it. That’s the fuzzy stuff. Somebody should google that and make sure I’m not lying. But that’s the stuff that like, can turn cabbage into sauerkraut. And cabbage, you can see it more than any- most vegetables have it, on the outside, but you can like physically see it on cabbage, which is pretty cool. The goy fly! The goy fly! Oh my God, it’s Shabbat. Oh my God. We, he knew that we shouldn’t be cooking right now. Goy fly fry the chicken for us. The Goy fly has returned. Turn on our oven. If people don’t remember the goy fly reference, because we kind of hardly remember the goy fly reference, you gotta be a goy fly, come in and bless your turkey, so thank you fly, for your service. Yeah, you you, you stay there. Don’t, don’t don’t. No, no, no don’t, don’t mind me. So what we’re referencing is there’s something called a Shabbat goy. A goy is a, a non-Jewish person. It’s a somewhat derogatory term, but a, a gentile who would be paid to do all the things on Shabbat that a very observant Jewish family could not do such as, you know, light fires and, and turn on cooking equipment, things of that nature. And it was actually a pretty big cottage industry. And so the joke is that that fly is here to do our, our bidding for Shabbat. Even though we’re not, we’re not filming this on Shabbat. That’s enough cabbage. That’s perfect. That’s perfect. All right. Start building the dressing in there, Nicole. Okay. Tell me what you want me to make. What goes in the dressing? Yeah, tell me. Here’s the thing. What’s up? Like, whatever you want. You- the goal of a salad, right? It’s to get like acid, oil, just sweet if you want it. And so like- what? I’m gonna put it in this bowl. Why? I want to. Just put it right in there. Are you sure? Okay Yeah, dude. Yeah- No! No, no. Oh my God. I already added it. Why did you add more that so much sesame oil? Add some soy. Oh dude, you wanna grab some acid? Not like, not like, you wanna see the world, but like grab like a, I don’t know like, rice wine vinegar, lemon juice, anything. Most acids is the same. Uh, we’re gonna take a little scoop of peanut butter. Peanut butter’s gonna melt with the warmth of the noodles. It’s gonna add some nice fat. There’s this a, delightful spicy noodle dish I love called da- uh, no. There you go. There you go. That’s good. That’s good! Tan Tan! Tantanmen. Tantanmen is a delightful Japanese noodle dish that is very spicy and has peanut butter in it. At least at the spot that I go to. I don’t know if peanut butter’s traditional. How much time? Seven minutes. Gorgeous. I’m gonna start frying the chicken then you wanna, you wanna get some garnish going? What do you want me to do for garnish? Eh, just scallions. Sure. In a pinch. Just scallions. Just do it. That should be scallions motto. Just scallions. Okay. Do you want scallions cut like this or do you want scallions cut like this? I think more like a, like me waking up after I slept bad in my back. So curled. Yeah. So we’ve taken the chicken outta the marinade, pretty quick marinade. Typically I let it sit longer, but again we got 15 minutes and to put it into some corn starch and then this is just gonna go right in some shallow oil. It’s heated to whatever. We’re not temp checking it, we’re just making sure the chicken’s frying. There’s only about an inch of oil in there, so you don’t have to like always break out the deep fryer. You can just heat some oil and cook the chicken in it. Man, you ain’t gotta overthink it all the time. You know. I think people are just scared to deep fry at home because of all the like horror stories they hear. I understand. So, okay. Nicole, you got the, you got the stuff? Is this what you wanted? What? Is this what you wanted? No. No. Not even close. Oh my gosh. What do you want? It’s just bad. You- it’s bad. Just make it look smaller. Eh, just keep it. You can also fight with your partner in the kitchen. Not that we’re, but I’m saying like Nicole would be the stand-in right now for if you’re cooking at home and you’re fighting with your partner who you, you both respect each other. You know what I mean? You know, but like sometimes it’s just like why you do it- like now- you offered to do prep for me, but now the kitchen is way dirtier than it would’ve been if I would’ve just done this. And now we’re fighting. And we’re gonna have a nice dinner and we’re fighting. No, I, I appreciate what you do for me. It’s just, you know, sometimes it’s like, you know, you, we don’t have to always do everything together. Like that’s not what split responsibility always has to look like. You know what I mean? Is this called projecting? We each, no, we each have our skill. It’s like we each have our skills in this relationship. We have a different, you know Yeah. ways of doing things and I think we can just sometimes leave it that. You wanna give that a nice toss I guess. Man, whatever you need. Now look at that. We got beautiful fried chicken. And how much time at the clock? 56 seconds. Okay, well what do we do for 45 seconds? Wanna do that dance again? That was fun. Okay I’m gonna let you know when to clap, okay? Okay. Okay. Clap! There it is. I’m learning rhythm. Clap. Clap. Aw fudge! Okay, I got a plate. Um, chicken. We’re just gonna throw some little nuggy nugs- do we have any like limes or lemons? Listen, this is cooking at home. This is why we wanted to do this. Like do we have this? Nah we don’t got it. Eh, whatever. Splash some vinegar on it or something. I once made cocktails for a nice little cocktail night with vinegar instead of lemon. Was it good? No. No. But I did it. Pretty. We still got 10 seconds. Ow, ow Clap! You have to clap. Okay. Here we have a beautiful karaage chicken You have a beautiful karaage chicken with a stunning noodle inspired by Dan Anion. Nicole, I’m just a southern belle named Blanche and I wanna know what fried chicken you are cooking so you can save me. Well blanche, you’re about to find out right now. Do you find me pretty? Do you like my frilly dress. Gorgeous. It was made just for me. I’m going to the ball later. I’m a debutante. You are going to the ball or the bar? Oh, I hope I- a ball. The ball. I’m going to the ball. You wouldn’t- Do not understand? I’m gonna the ball. I’m gonna meet a nice gentleman at the ball. Good luck. It’s rough out there. Hey V, you know what my favorite fried chicken. Um, fried chicken. What kind? Regular fried chicken. I mean. Yeah, but schnitzels in my top five. Ooh. I love schnitzel. I grew up on schnitzel. Okay. Specifically chicken schnitzel. But we don’t call it schnitzel. We call it, sheh-neets-elle. sheh-neets-elle So we’re gonna be making sheh-neets-elle Sound like my cousin. So we’re gonna be making chicken sheh-neets-elle except not like how your grandma makes it, not how your mom makes it. Nope. This is how I make it. This how Nicole makes it. It’s a little bit better than the way your grandma makes it. I’m sorry. I’m sure your grandma makes a great sheh-neets-elle but it’s not as good as this one. Okay, so the first thing we’re gonna do, my lovely friend V here is going to pound out a chicken breast. She’s going to use a big hefty bag, which could honestly be fashioned into a tube top because- It’s a crop top. ’cause it’s so damn big. Who’s putting stuff in a bag this big? I don’t know. Who’s making chili and putting it in a bag like this. Uh, yeah. So we’re just gonna throw it in there. And V is just gonna wail at it with a, uh, what are those things called? A rolling pin. Yeah. Yes. She’s just gonna wail at it. And I don’t want it to be like too thick or too thin. I want it, I want it on the thinner side actually. So just if there’s any part that’s like too big and bulbous, just pat it down. Okay. You can even flip it over so you’re not hammering too hard on one side. I’m gonna- I have to scoot everything out the way. Because I might hit somebody else. That’s totally fine. Scoot to your heart’s content and then you do that and I’ll do something else. Okay. So I’m going to make a really quick miso dressing ’cause we’re gonna put a cabbage slaw over the top. I’m gonna use some white miso, some rice wine vinegar, a little bit of azucar, a little bit of salt V, can you pass me that orange? If you’re not busy. And I’ll also take, No, I’m having a great time. I’ll also take that zester too. This is basically the rage room, but on the counter. I’ve always wanted to go to a rage room. We should definitely go. I think we’d have a lot of fun. Just gettin’ a little bit of juice right over here. And then I’m going to use a fork and whisk it up. Do I have, yeah. This is looking nice and flat I think you can even go further. Take it- take it to the limit. Yeah. Push it to the limit V. I’m making it look like a fish. You’re making the chicken look like fish. Yeah. Wow, Jessica Simpson moment if you know, you know. So we got mustard, we got garlic, we got smoked paprika and a hefty pinch of salt. Ooh. In our seasoned flour. Now in our Panko, secret ingredient, we’re gonna add some sesame seeds. And this is gonna add a wonderful, fresh, beautiful flavor that you don’t always expect in a chicken schnitzel. Yeah, that’s fun. That’s the first time I’ve actually seen that. How much more time do we have? 11 minutes. No way. What? And then V, I think that schnitzel looks gorgeous. Yeah. Toss it- It’s schnitzelin’ all right. Yeah. Toss it in the flour. Get it nice and coated. It’s like a shield. Schnitzel shield. Here let me block you from the bad juju. That is the worst thing I’ve ever seen. All right. So get that thrown into this egg mixture. V, thank you so much for helping. Yeah, of Course. I love helping you. You’re a really fun person to cook with. Thank you. I enjoy every moment. Okay. I was trying to have a tender moment. Oh, sorry. It’s fine. I don’t know. I’m making a lot of really dumb jokes at Nicole all day. It’s, I’ve been really enjoying it. So we’re just gonna pack this in. Very good. Yeah. Now do you normally eat this by itself or does your family, like make it with something else? Traditionally. So my mother-in-law makes this with french fries on the side and then a head of cauliflower that she cooks for about an hour and a half in the oven. And then she said she has a side of tahini with it. Oh my- And it’s kind of dank. That sounds dank. You might have we, we should’ve did that. Dude, I don’t know if you know this- I dunno if you know this, but my husband’s very lucky ’cause his mom is a very good chef, I am a very good chef. And then my mom is a very good chef. And he’s never cut like, I don’t know, a cucumber in his life before. He is never had to. He doesn’t make anything. Not even eggs. He can. It’s like a guy thing for some reason. But why would you make eggs whenever you have a gourmet chef at home? Number one at your own, at your parents’ house and at your mother-in-law’s house. Yeah, that’s true. He doesn’t need to learn how to do anything. So we’re gonna let this cook for about three minutes. Make sure it gets nice and golden brown on one side. We’re gonna flip it and then we’re gonna get our stuff going. Everybody clap your hands if you like schnitzel. Yeah. You like schnitzel? What about you? I like schnitzel. You forgot me. That’s right. V loves schnitzel. And you guys ready for this? This is gonna be epic. You should probably get a camera on this. One of you. One of you. Okay. 3, 2, 1. Have you ever seen- That’s so beautiful. Have you ever seen anything so gorgeous? It was so beautiful. As you can see, the sesame seeds are not burnt! They are beautifully golden brown. And they’re stunning. And the panko is nice and gorgeous. Ooh. And even. That looks beautiful, yes. You wanna know why it’s even because V was smacking the crap out of it. I was. Like it owed her fifty dollars Yeah. It does. Which yeah, The schnitzel owes her fifty dollars. That’s right. Okay, so I’m gonna let the schnitzel cook on the other side. V, go ahead and shred up this cabbage right into- On this? Yeah, right in there. Just go for it. Yeah. Go cra- You sure? It isn’t working. Here let me, let me maybe make the die a little bigger. Okay, wait, uh I feel like, can I cut this in half? Yeah, maybe you can do it like this. Maybe like this? Does that, is that working? Yeah, yeah. The mandoline freaks me out. But I’m gonna do it. You got it. You got it The only time I ever cut myself in this kitchen is with this damn thing. Use that whole quart- I’d say that’s about a third of a head. Yeah, just, just, Yeah. You hold the bowl. Get it in there. I like a slaw. It’s nice and crunchy. You can always, you know, put a lot of acid with it. Make it tasty. I usually just put it on my burgers. Okay. Let’s see what, how much we got going. Let’s get these big out chungises out of here. Yeah. That’s for me to snack on. That looks okay. Yeah, I think that looks pretty good. Let’s grab a fork and give it a nice toss. I guess it’s kind of a little bit like chicken katsu as well. It’s like Middle Eastern sheh-neets-elle and- and katsu together. Five minutes left. Are you crappin’ my pants right now? That’s incredible. Please don’t crack your pants. I added some salt to this. Now give it a nice taste. That’s beautiful. Mmm. Yeah. Yeah. Money? That’s perfection right there. Okay, we are at 165. Beautiful job. Take the schnitzel. I’m just gonna let it hang out here for a moment. Sorry V. No, it was good. I just wanted to be ready. All right. Honestly, That looks beautiful. I cooked this really much more faster than I thought it would be, but whatever. Okay so we’re gonna take our sh- You gotta feed your starving children out here. Or just my husband. Exactly. Take my hot ass schnitzel. And then I literally just go with my hands and I just. Oh! Just do that. Oh, that’s gorgeous. I just love the color of this. That is your chicken sheh-neets-elle with miso orange slaw. Pretty damn easy, am I right? Pretty damn gorgeous. My little southern bell. How much do you love fried chicken and waffles? Oh I tell you what, I love fried chicken and waffles, but ooh, when I think about it I just get all hot and bothered. I’m might faint because I’m losing my druthers. Your what? My druthers. Well see some people have all their druthers. I don’t even know what that is. Some people, they lose their druthers and they can’t find them for spell. Okay um, Blanche, that’s your name, right? Yeah, why yes. Yes. Well we are gonna make southern fried chicken and, uh- I can’t do that for a long time. And waffles. We’re making fried chicken and waffles. My favorite really quick snack. I shouldn’t say snack, but to me it’s pretty much a snack. ’cause I will eat more later. I like to use chicken wings because they’re tiny, they fry faster, and they’re not as big as thighs. I know you’re a thigh person though. Last year I had a bit of a faintin’ spell and I had to leave on vacation for three months. Oh my God. I’m gonna start frying the chicken. And, this is flour. If you didn’t know what white stuff looks like, this is garlic powder that I’m going to add in there. Some onion powder. Oh, that’s a lot. Doesn’t matter. Some cayenne, some pap-rika. Do you want me to make these waffles? Yeah, yeah well put that, put that back over there. Put that in the fridge. Oh. Let it get a little cold. Oh. Ooh. We like that sound. Yeah, that’s beautiful right there. So, um, I like to make waffles with coconut milk. Um, Yes. I’m healthy. F all you guys. Also, you know, a thousand times I can’t drink milk. It is what it is. You can use water. Basic. That’s what the box says. I like to use coconut milk. It makes it taste a little bit nutty. A little bit, you know like I’m on an island man. I’m an island boy. Are you- You are an island boy? No, they’re doing weird stuff now. Don’t look up what the island boys are doing. I think I made this waffle too scant. I made the waffle too- Why you say that? I made the waffle too scant. Oh here you go again. I might have a faintin’ spell ’cause my druthers are gone. You just sound like every character in the “Princess and the Frog”. Hurry up! Pretend like we got a basketball game and you’re making waffles at the Holiday Inn and you gotta do it quick and you gotta eat before we have pre-game shoot around. That is such a specific experience that I’ve also had where you’re look at the bus is leaving and I’m like, Not the wa- I thought the waffle maker was hotter. I need 30 seconds Coach. Why have we both had that exact experience dude. They got like the warm, they got the warm yogurt sitting out just on the counter. That’s good. I’ll make another better one. This will be the bottom waffle. Here yeah, just you know, put some on there. Why not? Dude those, those continental breakfasts that like, you know your team already got like a very low rate on that, right? They’re like, hey, we’re just the high school basketball team, like, you know, give us a deal. And they’re like, alright, but we’re not even gonna put your yogurts on ice for breakfast. And they’re like, that’s okay. Yeah, we don’t need- That’s okay. We don’t need refrigerated dairy. Anyway, I like to just stack my little wings on top. Like a little, little fluffy pillow. Wait, you want me to put fresh butter on the waffle? Hold on. No, I like to just put it on the side. I’m ’bout to show you. Hold on, hold on. Lemme get a scooper for you. I like this episode. Here you go. I like to just get like a scoop of it and then just put it on the side. Yeah, yeah, yeah. I love the cinnamon honey butter. I don’t do this enough at home. You know. I like to just scoop it on the side. Let me turn it so it looks nice. You want some syrup? And I- yeah. Get the powdered sugar, it’s behind you. Oh shoot. Oh shoot. How much time Chef? Two minutes. Two minutes. We’re good. We’re good. You put powdered sugar on the chicken wings? Yeah, yeah, yeah. I like to do that. Over the chicken? Yeah. Just little light. Your dish. Not mine. I like it, you know, have fun with it. Yeah, keep going. I’m just such a hot sauce on chicken guy. Yeah, keep going. Okay. Yeah, that’s good. That looks pretty. So there you have it. Simple chicken, wings and waffle with a cinnamon honey butter. And you can have your syrup on the side. I’m gonna wait ’cause I like to pour it all over. I got hot sauce in my pants. Oh shoot. That was me? I was waiting for KG to say something. Hey, welcome to Mythical Kitchen. We’re here to try fried chicken meals. Is that good? You’re natural. You should do that all the time. I should be fired. So you’re starting? Yes. KG- Wait, wait, wait, wait. Yes. Can you do it in your southern bell voice please. Oh, why of course Young Carolina. So I traveled the world far and wide all on steamboats you see, because the aeroplane hasn’t been invented yet. Correct. Yeah. And here we have karaage chicken, some lovely sweet soy in there. Deep fried chicken thighs, it’s really nice. Mm hmm, yeah. And then we have a ramen salad with a nice little ‘slaw and little bit of peanut butter. Peanut butter, little bit of peanut butter with dressin’ ya’ll Okay. Betty Boop, okay Betty Boop Is that it? Is that it? Yeah, it’s like crispy fried popcorn chicken. Little soy, little sweet. Is this the sauce you want me to- Oh yeah, yeah, yeah. How do you want me to eat it? Yeah, you want me to do it? Yeah. This is how I do it at home. Yeah, it’s a, there you go. Okay. Can I have some? Yeah. Do you want me to feed you? No! That’s not how this part of this works. God it’s like his first time on camera or something. Okay, got a little bit of everything. You’re making me mad. Making you mad, eh? Honestly this is, this is fire. This is really good. Um, the sriracha really adds to it. It’s so good. Yeah. Really good. Really good. Hello KG for you today Hi Nicole. I have made a chicken sheh-neets-elle with a miso orange slaw and of course table side presentation of ketchup. ’cause that’s the way I like to eat it. Okay so we’re dipping? Yeah. Yeah, yeah, yeah. Okay. Okay. Put it on a plate. Okay. Um, you good? You enjoying it? Can you cut me a bit? After. After Josh. Do you want me to have this too and then dip it- You can have it however you’d like. Yeah. You can enjoy it separate, together. This is your adventure. It’s like a choose your own adventure of food. I love this 15 minute thing ’cause we like actually cook how we do at home where it’s like, yeah, ketchup with the fried chicken. Yeah. It’s crunchy. It’s so good. It’s like having like a fancier like chicken nugget. Yeah. Wait your turn Josh Scherer. Here. Oh, I got it, I got it, I got it, guys, don’t I’m not even here. No, this is really good. Yeah, you’re into it? Yeah, it’s really good. It’s a fun time. Yeah. These are fun. sheh-neets-elle is fun. You have to, you have to say sheh-neets-elle though. shehat- No, no, no, no. Accent Follow after me. I have food in my mouth. Okay. When you’re done. That don’t matter. Sheh Sheh. Neets Neets Elle. Elle. Sheh-neets-elle Sheh-neets-elle Good job. Okay. KG Today I have for you a coconut Belgian waffle with fried chicken on top and a honey cinnamon butter. Wow. You can eat with two hands because that’s how we do it in the south. With the waffle too? Yes. How do you guys- know how to do the trick with the, the flats? I dunno how to do that, but I’m just gonna take a bite. Did you say from the south? You’re from Covina. First of all, your hearing is terrible. And then, and then you bite the waffle. Yeah, yeah, Yeah, yeah. You can- you can use your hands or you can use a fork. Well, I’m already using my hands at this point. Yeah using your hands is easier. But I wanna spread this around too. Do you have any tea besides services V? Oh, I do. Thank you for reminding me. Oh right, right. I have hot sauce for you. Crystal, ’cause it’s, crystal and then maple syrup. If you wanna make it even soggier. It is a little soggy. Yeah, I know. Waffles are good soggy. Mm. Right. Don’t Google- don’t Google soggy waffles Yeah. Yeah. Don’t Google- yeah. We know. We know. Well, how would you want me to have it? No, it has syrup on it already, but eat it first and then you can add your- They just Googled it. Don’t Google blue waffle either. They, they don’t go like don’t. Don’t Google anything. Just turn off your computer on touch grass. We say don’t Google it- Bro, bro Y’all are going on incognito mode. Right? ’cause, ’cause Rhett and Link can see what we Google. Y’all are seeing me and V Have a moment. You’re missing it. No, no, it’s fine. It’s fine. It’s fine. Distracted by trauma. So my favorite. I love you all. You guys- you guys are so talented. That’s cool. Yeah. I will say my favorite is Josh’s. You suck! This isn’t even a competition. We just want to eat with our friends and- Yeah that’s right. But all of them are really good. Love them all. My favorite’s Nicole’s. That- that really tastes like an elevated kids’ dish in such an awesome way. Like the orange and the ketchup. It’s so sweet. But it’s like homemade. I think it’s really awesome. Um, Y’all get out there, start frying some chicken. You know what I mean? Get outta your comfort zone. If you’ve never done it before, just like play this video next to you and kind of mimic the movements that we do. I think people can get really caught up on oil temperature and how- exactly, how much you need. But I mean, put an inch of oil in a pan when it seems a little bit hot. Drop some food in there. Even if it’s too cold. Just keep frying it. It’ll turn out okay. Play more in the kitchen. Especially with fried chicken. Literally the greatest dish, best food in the entire world. We’ll see y’all next time. Was that inspiring? You can do it! You can do it! Si se puede. Cut his head off! No. Hey you! Cook up your own feast while wearing in the mythical kitchen apron. Available now at mythical.com.