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  • - Hey, dudes, I'm Hilah,

  • and today on "Hilah Cooking,"

  • we're making jalapeno fried chicken nuggets.

  • I don't know why.

  • I do know why 'cause it's good, but also, hi again.

  • So I did a video for the first time in two years last week,

  • and it got such a wonderful response.

  • You can ask Chris, I was brought to tears

  • by y'alls heartfelt comments,

  • and I really have missed you all too,

  • and it was so cool to see so many familiar names.

  • I was gonna say faces, but there's no pictures is there?

  • Well, yeah, there's pictures,

  • but it's not anybody's real face.

  • Let's be honest, unless you're all cartoons.

  • But anyway, thanks for the warm welcome back,

  • and I'm excited to do a little series of holiday videos

  • for you even though this one is not a holiday video,

  • because Halloween just happened,

  • and I just need one tiny break

  • before we hop right into the next holiday.

  • Am I right?

  • Oh, I have some champagne here.

  • (upbeat music)

  • Just like old times.

  • (funky music)

  • Still feel like I'm getting my groove back

  • in the kitchen and on video.

  • I've been still cooking in the last two years

  • since I have stopped making YouTube videos, of course.

  • So this actually is a recipe

  • that I came up with probably a year ago.

  • So even though I wasn't making videos,

  • I was still posting recipes and pictures on my website.

  • So I'm gonna start with cutting up some garlic,

  • and I always use fresh garlic.

  • If you wanna use the pre-mixed, pre-chopped one

  • or garlic powder even, I think that would be fine.

  • Something about the pre-chopped garlic in a jar

  • has a really weird smell to me,

  • and I don't know if it's, they probably put some kind

  • of acid in there to preserve it or something.

  • I don't know, but I'm,

  • Jesus Christ, embarrassing myself is what I'm doing.

  • No, but there's just got a weird smell to me, I don't know.

  • If it doesn't bother you, then go ahead and use that.

  • (speaks foreign language)

  • Okay, I'm gonna shop this up super tiny

  • and if you all hear some beeping happening, it's not me,

  • but there's construction happening behind my house,

  • and it's supposed to be happening

  • for the next three years or something.

  • I don't know, and we're not gonna be here

  • that long I don't think.

  • But anyway, we love California,

  • but just not like the particular house,

  • even though it is got a great kitchen for shooting in.

  • Can't deny that.

  • I mean, look at that tile.

  • People still email me asking about that tile,

  • and I don't know.

  • I think it came from IKEA,

  • but I didn't remodel this kitchen.

  • My landlady did it before we moved in.

  • Anyway, I digress, I like to digress.

  • That's my new motto for this channel is more digressions.

  • I feel like part of the reason I got really burned out

  • a couple years ago was because I listened

  • to a lot of YouTube advice,

  • which was like, "Get to the point,

  • "make your videos five minutes or less,

  • "don't spend a lot of time jibber jabbering."

  • But I like to jibber jabber,

  • and that's what makes it fun for me

  • is jibber jabbering with you all.

  • So there's gonna be some jibber jabbering.

  • So I've got some chicken thighs here, boneless, skinless.

  • This is not like a fried chicken on the bone.

  • Although I do have a video for that, so I'll link to that.

  • If you wanna do this seasoning on the bone,

  • bone-in fried,

  • there's just not a great way to say that

  • without thinking about erections.

  • But anyway, maybe that's just me.

  • You could totally use the same spice mix and everything

  • and the same procedure,

  • and then just follow the cooking instructions

  • on the other fried chicken video.

  • But I cut these up pretty tiny.

  • I'm gonna add my garlic,

  • and then I'm gonna add some salt because we need salt.

  • So we've been in L.A., from Texas, 4 1/2 years now.

  • Yeah, it'll be five years in July.

  • Somebody asked me recently how has my cooking changed

  • or how has my palate change even since we moved out here?

  • And it was a interesting question.

  • No one had asked me that before, thanks Curby.

  • It was actually my best friend from high school

  • who had asked me that,

  • and also, his mom gave me the FryDaddy

  • that I'm gonna use later,

  • so I owe the Con family a large gratitude of thanks.

  • Anyway, but he asked, how has it changed?

  • And you know what?

  • I eat a lot less red meat since being out here,

  • and I eat a lot more vegetables.

  • There's not really any vegetables in this.

  • Jalapenos, do jalapenos count?

  • Okay, I just added some onion powder

  • and some chili powder, ancho chili powder,

  • and I'm gonna add a little bit of cayenne pepper too,

  • or maybe a lot.

  • Hey, Chef John, that one goes out to you.

  • Because the only jalapenos I could find

  • at my fancy food co-op grocery store

  • that I've been trying to go to

  • and support my local food co-op only had the mild jalapenos,

  • which I'm like, "Ugh, please Lord."

  • So wash your hands thoroughly

  • before and after you do this,

  • just like going to the bathroom.

  • Okay, yeah, so I'm gonna mix this up in here.

  • And do this as sorta my little dry rub

  • except for the garlic, which of course is wet.

  • We just wanna get that all done up like that,

  • and a lot of fried chicken recipes

  • have you marinate it in buttermilk and stuff.

  • I find that doing a little dry rub like this ends up

  • with a crispier outside and juicier inside,

  • which is really ideal.

  • Okay, who wants chicken fingers.

  • Wash your damn hands.

  • Okay, so then you can set this in your fridge

  • for like 30 minutes, four hours, 10 hours.

  • I think the longest I've done it was probably like 12 hours.

  • Let me get my little lid here.

  • Now it only has a tiny bit of salmonella on it.

  • Okay, and I'll see you back in two shakes of a lamb's tail,

  • two shakes of a chicken's butt.

  • Tada!

  • It's like a sound bath for your insides.

  • My voice is amazing.

  • Okay, so this has been sitting here for a little bit.

  • I'm gonna add some monster cum. (laughs)

  • It's a throwback to the last week's video.

  • Okay, it's sour cream.

  • You can also use plain yogurt.

  • So this'll be our moisturizing ingredient.

  • It's so moisturizing,

  • and then I'm gonna add a little bit of this jalapeno brine.

  • I'll just dump it all in.

  • These are tame.

  • Look at this, let me just show you, Jeff's Garden.

  • I mean, no offense to anybody named Jeff,

  • but I don't really, I don't know,

  • I mean, I'm sure these are delicious.

  • I haven't actually tried them yet.

  • Yeah, they're good.

  • They're salty and vinegary.

  • I don't know why Jeff's Garden cracks me up so much

  • on the inside of my head,

  • but thumbs up if you also think that Jeff's Garden

  • is a hilarious name for a brand of pickled jalapenos.

  • Okay, I'm gonna mix all this wet stuff up.

  • Oh, but yeah, so like I was saying,

  • we went back to Texas in September

  • to visit family and so Chris

  • could do some work with "Yoga With Adriene,"

  • and also so I could do a book signing

  • for my new Texas cookbook,

  • and that's when it was so apparent to me

  • how much beef people eat in Texas.

  • I was shocked, I had forgotten.

  • We've been doing a lot more vegetarian stuff.

  • So also, if you're interested in more vegetarian recipes,

  • definitely let me know.

  • I know I saw a few comments from people

  • that were like, "Oh, since you've been."

  • Since you've been gone

  • That, since you've been gone, may have been gone,

  • they've gone vegetarian.

  • So I kind of have too.

  • I mean, I feel like we probably do 80% vegetarian now.

  • Anyway, okay, get to the point Hilah.

  • So this is some flour.

  • This is actually a white wholewheat flour.

  • You could use regular white flour.

  • I just was almost out of it.

  • So and then I'm gonna use (groans)

  • I wasn't even faking it.

  • This was actually screwed on really tight.

  • Hey oh, that's what she said.

  • Okay, I did say that actually.

  • And we're gonna add some masalina,

  • which is the same flour, masa flour,

  • that you use to make tortillas, tamales.

  • If you can't find it, I feel like it's pretty easy

  • to find now, although not in small quantities.

  • Usually, it's a giant five-pound bag or something.

  • I think you could use a fine, fine cornmeal, not cornstarch.

  • I don't know, I don't know what to tell you.

  • You know what, just go follow the instructions

  • for the other fried chicken video and use that.

  • I think it was just flour or seasoned flour.

  • Okay, I'ma add a little bit of salt there.

  • Oh, hang on, hang on.

  • I need a thing.

  • I got the thing that I needed.

  • It's called a whisk.

  • I'm gonna combine that together.

  • I don't know why I'm like, "It's called a whisk.

  • "Jalapeno fried chicken."

  • It's like I'm on a cattle drive.

  • Okay, then we're gonna do one

  • of those things they call dredging.

  • Oh, this smells really good.

  • Jeff's Garden, whatever it is you're doing

  • with your jalapeno brine, you're doing it right, son.

  • Just toss a few of these in this seasoned flour-masa mix

  • until they're gently coated.

  • I always think about this whenever I'm handling raw chicken

  • and raw eggs is I took a microbiology class

  • when I was in college.

  • It was just Intro to Microbiology.

  • It was 300 years ago.

  • But one thing I always think of

  • is that our teacher told us that salmonella,

  • like salmonella bacteria, actually has a very low

  • or a very high infectious dose.

  • You have to eat a lot of salmonella bacteria to get sick.

  • So that's what I always remind myself of.

  • You probably won't get sick, just chill,

  • don't follow my advice,

  • just cook your chicken thoroughly please.

  • Okay, anyway, I'm getting this all coated,

  • and then I'm putting it on a little rack here,

  • and this is kind of a key part

  • to making sure that your breading doesn't fall off

  • when you throw it in your fryer.

  • And that's just kinda letting it air dry on a rack like this

  • for 20 or 30 minutes.

  • So it's gonna be a little bit of time.

  • I'm sorry, you all are gonna have to wait with me

  • while this happens.

  • I'm kidding, we don't have to, we'll cut, we'll cut.

  • Okay, so all my little nuggies are coated.

  • I wanna let them sit here and sorta air dry

  • for about 20 minutes before we fry them,

  • but in the meantime, you can start heating up your oil.

  • You'll want about two inches of oil in a pot.

  • Make it a deep pot though,

  • so the oil doesn't explode over like a volcano

  • that will catch you on fire and burn your house down.

  • And then you can also go smoke a bowl or something

  • if you live somewhere like I do where that's legal.

  • Peace.

  • Okay, and we're back.

  • It's like I'm a news lady.

  • Okay, so this is heated up.

  • It's actually at 375 but it'll cool off in a second.

  • So we're just gonna drop some of these in,

  • and they cook really quickly because they're teeny weeny,

  • and I'm gonna try something I haven't

  • actually tried before with these.

  • When I've done this before, I blended the jalapenos up

  • with the juice and then mixed all that in together.

  • But I'm gonna try something fancy for y'all today.

  • I'm gonna sorta make little chicken sandwiches

  • with a piece of jalapeno in there,

  • and then maybe this would be a super cute little appetizer,

  • a little 'tizer.

  • Look, let's try it, let's see.

  • Let's see what happens, I don't know.

  • This is my chicken finger rag down here.

  • The chicken finger rag.

  • It sounds like an old-timey song.

  • So I didn't check the clock, but yeah.

  • So by the time they're nice and dark brown,

  • they should be done all the way through.

  • Of course, you can cut one open to check it.

  • But like I said, I ain't afraid of no salmonella.

  • I'm gonna end up in the hospital.

  • Okay, just kidding.

  • I also like to put a little paper underneath my FryDaddy

  • to catch any grease splatters,

  • and I think it's very appropriate

  • that there's a weight-loss ad

  • underneath my fried chicken pot.

  • Inappropriate, appropriately inappropriate.

  • Oh yeah, this is looking purdy.

  • Look at them, hang on, let me get you one.

  • Look at that.

  • Okay, I'm gonna give it a couple more minutes.

  • I'm gonna give my little sandwich a little bit longer,

  • and I'm gonna make a few more little sandwiches.

  • Oh look, that little jalapeno

  • is kinda getting a little crispy too.

  • That's fun, you can kinda tell,

  • when you're frying stuff when you initially put it in,

  • it'll sizzle up a lot as the water comes out,

  • and then it'll calm down a little bit.

  • This is having a tantrum over here.

  • It is not calming down.

  • Oh yeah, okay, that's the color I'm looking for.

  • Yeah, I'm gonna call those done.

  • I'm gonna stick a fork in them but not literally

  • and call them done,

  • and then I'm gonna let them drain on a little rack here too.

  • This reminds me of fried oysters or something.

  • Oh, my Lord.

  • Those look so good.

  • Okay, let's do some more of my little sandwiches, boop!

  • I think these will take longer, 'cause they're folded over.

  • So I'm gonna do all of them at once.

  • Okay, so the last two, whoa.

  • See, don't be afraid to let them get real brown.

  • That's good flavor.

  • So I'd be lying if I said that Chris

  • and I didn't eat a bunch of these already,

  • while we were frying them,

  • and I have to say that I am indeed a genius,

  • because this whole chicken jalapeno fried

  • chicken nugget sandwich thing is a really good idea.

  • I'm not gonna eat this one, because it's too pretty,

  • and I wanna take a picture of it later.

  • So, oh look, this one's kinda popping out.

  • That's okay, I'm just gonna do it like this.

  • They're very hot.

  • Oh, my God, these are delicious.

  • Very hot.

  • (Hilah groaning)

  • What if I just fell over and died right now

  • 'cause it was so good?

  • Oh, my God, I won't do that.

  • I'll try not to do that.

  • I'll try, anyway.

  • Okay, thank you so much for watching.

  • If you want this recipe, you can go to my website,

  • HilahCooking.com.

  • Wow, I haven't said that in a long time.

  • But anyway, thank you so much for watching.

  • I'm glad to be back, even if it's only for a short time.

  • I still don't really know what's gonna happen, no promises,

  • but I can pinky promise that I have missed you,

  • and I am glad to see all

  • of your shining YouTube handles and comments again.

  • Okay, bye, I love you.

  • (upbeat music)

- Hey, dudes, I'm Hilah,

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辣味雞塊食譜|辣味雞塊食譜|希拉烹飪網 (Jalapeño Fried Chicken | Spicy Chicken Nuggets Recipe | Hilah Cooking)

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    林宜悉 發佈於 2021 年 01 月 14 日
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