THE NASHVILLE HOT BREAKFAST BURRITO | SAM THE COOKING GUY

all right oh my god there you go yes the big chungus what's chungus it's a glorious day because we're making a nashville hot chicken breakfast fricking burrito [Music] yes we are hot nashville chicken crispy spicy super delicious slow scrambled eggs my favorite kind hash browns yes cheese yes sauce yes and for max my firstborn what kind of chicken am i using breast baby chicken breasts no i'm not i'm not using chicken breasts i'm using chicken tenders is that okay it comes from a press right you okay with that yeah i'm not using those either i'm using thighs ladies and gentlemen because that's what you should be using you're obsessed all right kids let's hit it you're not obsessed with breasts so you know how this begins it starts with a little buttermilk bath for our chicken so first the buttermilk then only one thing today some sriracha and we mix and if you're concerned the only heat this nashville hot chicken's getting is the sriracha well you'd be wrong there's lots more coming now our chicken goes in and here's what i have i have chicken thighs as promised that i cut up because they're going in a burrito right so i want these to be smaller pieces so all these guys just go in mush it around with your hands so everybody's covered spill on yourself spill this can go away for an hour two hours it's all good next our flour and even though we're not using the flour yet we're gonna deal with it this is two-thirds flour one-third cornstarch we're gonna add big pinch of salt and pepper like that a little garlic powder some cayenne this will be coming back in a minute we mix this is our dredge and it's ready when we want it stay there let's make our hot oil so we just put in the seasonings for our hot oil the oil will come later when it's hot so recipes on the website cookingguy.com we begin with a bunch of chili powder a bunch of cayenne that's smoked paprika what the am i doing it's not even right oops piece of we begin with a bunch of cayenne like a generous amount smoked paprika lovely chipotle chili powder nice head of salt and pepper last but not least some red pepper flakes now we're going to add oil to this we'll add oil to this when the chicken's all done next up our sauce okay i forgot something my bad brown sugar a couple tablespoons it's the sweet hot that makes it special now the sauce and our sauce looks like this hello mayo hey ketchup say hi to your friend mayo a little spice in that we'll use some cholula what the oh yeah give it a shake bro cholula love it a little worcestershire wooster sauce a little more garlic powder pepper we mix damn that is gonna be some amazing in here right chicken time all right so here's the plan the plan is we take our chicken which looks like tenders get rid of most of the buttermilk you drop it into the flour give it a good coat we're gonna double dip these kids because i want them to be super crispy sorry great now i got an r b lyric for for my next back back into the buttermilk back in into the flower make sure it's covered well shake it off shake it off shake it off so taylor swift song yes and then down we go right ready so we can do this max play a little music do you remember the other day you were saying no it goes into the flower first then the buttermilk i don't know the other day i was confused about something who cares we want them coated well and i'm double dipping i don't i mean we've done it before i don't normally but once it gets inside of a tortilla with melty cheese and eggs and stuff i want to make sure it holds up crispy wise so let me whip through these and we're done i think it's time to fry let's go boys all right so we're going to do this in twos because i don't want to overload i love the smell of fried chicken in the morning except it's not morning so half we'll go in make sure nobody's sticking it's probably luck uh six six ish minutes maybe if you have a instant read thermometer give it a check you only need 165 gorgeous my oils at 370. wow those are fat man these are pretty and oh yeah we are so there right so just let them drip a bit goodbye oil goodbye oil goodbye oil out they come we'll keep them happy right here on this baking sheet with the rack on it throw our other kids in and we're almost there in we go in and down nobody sticks beautiful remember i used to be so scared to fry so scared yum oh used to be so scared of frying there they are gorgeous let them drip we're going to cook some eggs and then throw this baby together all right our eggs for this we begin butter in the pan of course and i believe you heard me say slow scrambled which i love to do so two eggs beaten and they go and look slow scrambled means that i don't use a lot of heat i don't want them hard i don't want hard scramble so actually my pan got a little hot i've lifted it up off the heat because too much will kind of wreck it the key really to this for me is just that you keep it moving when you let it sit obviously it solidifies and that's it really drying out so i don't want wet eggs like this but you can see when i don't move it they start to cook on the bottom and that's fine but i just want them cooking on my schedule not the heat schedule i mean i've got the heat turned as low down as it can go on here and this is the point that i like to introduce my first cheese for this burrito and this is american slices just throw some of this in is extra cheesy goodness gonna be a bad thing anybody no it's not no it's not and this cheese will just add moisture and cheesy deliciousness right while the eggs are almost finishing in fact i think i'm going to give them just another second or two then take them off the heat i can put them back on at the last minute but let's concentrate on our hot oil and this is very simple all we're gonna do is take a ladle or so of the oil from the chicken and add it right there and then mix oh can you smell that guys look at this gold that's it's like red i was gonna call it red gold but that doesn't make sense what's the hey college boy thank you college boy see damn it and this sludge in the bottom that that's the good right there all right i'm ready to build tortilla has been warmed on the flat top we'll start with a handful of orange and yellow cheese cheddar and monterey jack that looks good doesn't it perfect fine put a little bit more who cares you live once then you die now we take our eggs we're going with this oh gorgeous oh my god so i'm so in love i'm so in love beautiful okay everybody happy so far yeah now our chicken and the chicken's gonna look like this sitting right there that's gonna be a good thing now our hash browns let's put just a beautiful solid little line down a couple extras i suppose it wouldn't hurt now on the back side yeah yeah chris chris bay nice i might as well use these kids up right you know what's next hot oil oh my god i forgot that hot oil just give me a second to make up some reason see this is now look at now look you get to watch this going on here it does look nice it's really gorgeous isn't it this is the reason so i knew holy s little extra now our sauce and the sauce will look like this and last but not least another handful of cheese another hand pile of cheese this is never going to fold ever there's more cheese right here look it's not folding now it's not there's no possible way i'm fine i'm honest i'm kind of all right well i think you could get rid of a little bit of the cheese here you think i don't think that's our problem i think this is my problem look okay i can do this i didn't think this is end up like quite this bad wow max you wanted a big fat wide burrito i think you got it buddy all right oh my god there you go yes the big chungus what's chungus and it's pretty as a picture look at it pretty as a picture i love it i love it i love it i love it my stomach's gonna love it so much more than just my eyes you gotta scope out your bite you wanna make sure you get everything so i'm going here crispy chicken eggs i see hash browns so the hot nashville is certainly there but it's dumbed down a little bit by the eggs and the hash browns and the sauce wait the sauce hold on i just want one more little bite is it such a bad thing i don't think so the whole thing must be made if you're not frank chicken you need to be i was scared of it for the longest time and it's not because i have this thing that i'm so confident you need an instant thermometer and a pot and oil and you're done all right there's the heat oh my my my so good thanks for hanging out with us make it don't make the same thing all the time max and chance say goodbye to everybody goodbye everybody i probably will have chris even more that's bad i apologize for that one [Music] you

Channel: SAM THE COOKING GUY

Views: 433,668

Rating: 4.952456 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, Nashville hot, Nashville hot breakfast, Nashville hot breakfast burrito, breakfast burrito, hot breakfast burrito, breakfast, sam the cooking guy breakfast, sam the cooking guy breakfast burrito, nashville breakfast burrito, sam the cooking guy Nashville hot, sam the cooking guy Nashville hot breakfast burrito, cooking burrito, cooking nashville hot, hot cooking, sam the cooking guy hot

Id: iwC8AvRTz-4

Length: 12min 25sec (745 seconds)

Published: Mon May 17 2021

Reddit Comments

[u/nattynice]

Looks good. I would have grilled it after it was rolled. Also rolling a burrito that big isnt easy.

[u/sgtcmofo]

Can you store the Nashville hot sauce? My wife doesn’t like too spicy and I believe if I made that much i would have a left over.

[u/Fatmike88]

Another throw some random stuff in a burrito video.

[u/SerbianTarHeel]

Could we maybe get some healthier food options? I'm all for fried chicken, but a lot of the time I feel like this is all just stoner food mostly. I'll still try this hot hot fried chicken, but more variety that makes sense.