Recipe: Fried Chicken with Homemade Hot Sauce | Andrew Zimmern

This recipe follows a lot of old-school logic. Plenty of freshly ground black and white pepper. The double dredge of flour with a dip in the beer in between. Then resting the coated chicken before frying. These aren’t gimmicks. They solve problems. They build crust. They create texture. I also learned about frying at 375 before dropping the heat from Christopher Kimball who also gave me the Xanthan gum idea for the hot sauce. Really smart moves. And honestly, I prefer to eat it cold, leaning against the refrigerator door, after everyone else has gone to bed. For the full recipe, become a paid subscriber to Andrew Zimmern's Spilled Milk: https://andrewzimmern.substack.com/su.... You'll get recipes like these every week, you can ask me questions for my Go Fork Yourself videos and much more! #AndrewZimmern #Recipes #bizarrefoods Website: http://www.andrewzimmern.com Instagram:   / chefaz   Facebook:   / andrewzimmern   X: https://x.com/andrewzimmern Pinterest:   / chefaz   TikTok: https://www.tiktok.com/@andrew.zimmer... Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.