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I Took One Bite and Instantly Understood the Hype

595K views · Dec 23, 2025 · Entertainment

Comments · 527

  • @ghettotachi · 9 months ago

    I was a manager at Daves, they 100% do not use breast. It’s tenders, brined in pickle Juice mixed with mild spice for 45 min, then debrined and soaks in a seasoned slurry until ready to cook, its then dipped in plain flour , once cooked its dipped into a wet rub and then spiced with the selected dry spice. Made one way , every time.

    282

  • @ChrisRoutly · 9 months ago

    Gotta say, I think the sous vide version was sort of half-assed in execution this time, especially for someone with so much sv experience. The crust being soggy and falling off was user error for not drying and double dredging before quick frying at a higher heat than the regular version.

    364

  • @tharuth · 9 months ago

    Leo calls himself a chicken hater to love it every time 😭

    120

  • @bigred9991 · 8 months ago

    I had Dave's Hot Chicken about a year and a half ago and its crazy how good it is. Hes not over exaggerating how good it is. For a couple months I was going to Dave's almost 3 times a week.

    4

  • @IronWolfMedia · 9 months ago

    Chilling your chicken to 3°C after the sous vide process is a professional-level move that solves the "falling off batter" problem by neutralising internal steam pressure.

    7

  • @CharloBagis · 9 months ago

    Just a humble request to dry age steak in Bovril Guga 🙇

    153

  • @HB238 · 9 months ago

    When u sous vide for fried chicken you have to gently press on the dry ingredients and let it adhere to meat properly by letting it sit for a min before frying. If you fry immediately the crust will only cacoon the protein and slide off. Usually do two dips too for some added crunch.

    3

  • @jcrack190o0ooo · 9 months ago

    Kibbeth is a very popular fritter most common in Lebanon. However, in the Dominican Republic we call it Quipe and it’s also one of our most popular fritter.

    1

  • @Emopikachu93 · 9 months ago

    Thank you for another sous vide video. Please keep this channel alive. Every time I hear the finishing theme it is a comfort to me. I might just have to pull that sound track and play it when I am feeling down. Aye, tis the season, thank you Guga. Merry Christmas and Happy New Year.

    1

  • @DanielRivera-Sanjurjo · 9 months ago (edited)

    I use chili garlic, mayo and honey for my dipping sauce... I love it

    2

  • @michaelmoore5928 · 9 months ago

    That sazón stuff is amazing, and I'm pretty sure it works with ANY savory dish.

    2

  • @andyspence8141 · 9 months ago

    Merry Christmas Guga

    13

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