This is a special day guys! This is the day Matty shows you How-to make Fried Chicken. It's not southern fried chicken, it's squad fried chicken. Squad fried chicken can be from anywhere in the world, as long as you have a good group of buddies to share it with.
First, cut your birds into 10 even sized bucket-ready pieces. Then submerge those pieces in pickle brine for 24 hours. This is an important step and cutting corners will not be tolerated! After 24 hours, transfer your pieces into buttermilk for another 4 hours. Don't complain about waiting, it's not that hard and no one likes a complainer. Watch The Equalizer twice or something.. Denzel takes out the entire Russian Mafia in that movie. I think you can wait 4 more hours on your couch. After those 4 hours, evenly cover each piece of chicken in your flour mixture and preheat your oil to 300°. Once your oil reaches temperature, drop your chicken pieces in slowly. DO NOT FUCKING BURN YOURSELF! Cook your pieces for 15 - 20 minutes or until they reach 165° inside. Have you ever burnt your mouth on fried chicken? It fucking sucks, don't do that to your squad. Let the chicken cool down before serving. After a few minutes, pull out some white bread, pickles and lemons and serve it to your squad.
Fried Chicken Suicide is real! Be careful with hot oil guys.
From deep dish to tavern style thin, there are no hard and fast rules when it comes to Chicago pizza. Frank is here to show us the ins and outs of Chicago pizza and introduce us to the people who h...
Toyoung, born in Japan and raised in Korea, expresses herself through pottery and gimbap, a Korean staple consisting of seaweed, rice, and other savory fillings. While Toyoung started her career as...
Eddie Huang spends a weekend drinking wine and embracing the culture in Burgundy, France and learns about the history of the region that makes some of the best wine in the world.
This is a special day guys! This is the day Matty shows you How-to make Fried Chicken. It's not southern fried chicken, it's squad fried chicken. Squad fried chicken can be from anywhere in the wor...
Welsh seaside town Conwy is one of Europe’s most popular destinations for Japanese tourists. Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with trad...
Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing. After meeting the owners of Ancre Hill Vin...
After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.) Despite its proximity to England, Wales boasts a far mo...
Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don't get to see too often. In addition to his life on TV, Chef Morimoto is a successful restaur...
The long-awaited and much anticipated show dealing with the often rapped about dining habits of our favorite rapper, Action Bronson, is finally upon us. The monthly series will capture Action's culinary adventures on his ongoing world tour.
Action Bronson often tours the UK, so it was only a matter of time before an episode of Fuck, That’s Delicious descended upon dear Old Blighty. Mr. Wonderful hit the London streets to expose himsel...
Watch Action Bronson take us on one of the most unreal, out of bounds New York City food tours that’s ever been committed on film. Mr. Wonderful allowed us access to ground zero for production, coo...
What do you get when you cross a lamb neck with a fan boat and blues guitar legend? You have the fifth episode of Fuck, That’s Delicious, which takes us to New Orleans. Action Bronson had some down...
Action Bronson has done it again. In this episode of Fuck, That's Delicious, we have succeeded in capturing the most dynamic eating streak in recent gastronomic history.
In this nocturnal edition of Fuck, That's Delicious, Action Bronson shows us some of his favorite late-night go-to's for midnight snacking. From the most Northern parts of Queens to Washington Heig...
In this episode of Fuck, That's Delicious we head to the land of juice bars and drive-by's: California. While in the Golden State, we check in with The Alchemist during a recording session, catch a...
Fuck, That's Delicious is a show for the people. With that in mind, we tirelessly pored over the comments on YouTube to make sure we know what our audience wants to see. After a big board meeting, ...
In the second installment of Food Inspired by the Album. . . . Mr. Wonderful, Action Bronson visits an old friend: Chef Michael White at Marea. To start things up, Action plays his new tracks "Terr...
Huang's World is a genre-bending venture into subculture through the lens of food. Raw, wild, and heartfelt, Eddie Huang gets down in the underbellies of cities around the world in search of what's cooking in their back alleys and underground spots. He's hunting rabbits with biker gangs in Oakland, eating seafood and surfing in Taiwan, hitting low-rider BBQs in East LA, and dining on rice and beans with your drug dealer's grandmother in Miami.
Watch all episodes here: http://bit.ly/Keep-It-Canada- Keep it Canada is the newest original series on MUNCHIES. Starring chef Matty Matheson, the show takes viewers to amazing food destinations in the Great North to meet with fellow chefs, foragers, and other food industry stars. Matty cooks his way through Canada as he gets to know his home country better than ever before.
In the final episode of Keep It Canada's first season, Matty explores organic urban farming in British Columbia with Shira from The Acorn and Paul of Hannah Brook Farms. Matty gets real deep with P...
Enjoy this little amuse-bouche of the recent MUNCHIES dinner hosted by Matty Matheson of Keep It Canada. In this snippet, Matty branches out from his busy schedule in the Great White North to make ...
In this episode of Keep It Canada, Matty heads to the Quebec countryside to hangout with Emma Cardarelli, chef and co-owner of Nora Grey. Emma's catches quickly outnumbers Matty ten to one when the...
Matty heads to Newfoundland to fish for capelin with his bare hands, go on an insane hike that nearly drains him of all his life force, cook seafood in a gorgeous cove, and make a fried chicken fea...
In the second episode of Keep it Canada, Matty heads to PEI to meet a potato farmer, go clam-digging, eat a whole lot of lobster rolls, and cook for his new Islander friends on the beach.
In the first episode of Keep it Canada, we hit Calgary during the Stampede—Canada's biggest rodeo exhibition—to get host/chef Matty Matheson outfitted like a proper cowboy. He rides a mechanical bu...
Keep it Canada is the newest original series on MUNCHIES. Starring chef Matty Matheson, the show takes viewers to amazing food destinations in the Great North to meet with fellow chefs, foragers, a...
Our signature Munchies show is a wide-eyed answer to the glut of sleepy TV food shows. We're plying our favorite chefs with food, drink, and questions, and then scouring their kitchens for late-night snacks.
The Politics of Food explores culinary stories through a political lens to capture the controversial issues that transpire during the journey from the source to the plate. Watch more on MUNCHIES: http://bit.ly/Politics-Of-Food
Sushi has become a staple of nearly every American’s diet—yet most of us have no clue about the economics and environmental impact involved in getting fish from the sea to our plates. From Los Ange...
In 2012, the State of California successfully banned foie gras, citing animal welfare and health concerns. Though that ban was just recently overturned, the debate continues to rage on from both si...
We recently traveled to Cyprus to learn more about why the largest massacre of songbirds anywhere in the world is happening on British sovereign territory.
You’ve probably read, watched, or heard something controversial about the Guantanamo Bay detention camp since it started housing suspected terrorists in 2002. This past year, most media has centere...
The Grapple is an apple that tastes like a grape. Created in Wenatchee Valley, WA, (“The Apple Capital of the World”), the Grapple is now a commercial success available at Walmarts and big-box stor...
Andy Milonakis has a taste for the finer things in life—and the incredibly shitty things (preferably on the same plate). More at http://munchies.vice.com/show/fat-prince
Eggslut's Alvin Cailan joins Andy and his old buddy, actor Jay Mewes (Jay and Silent Bob, Clerks), to whip up a plate of “The Emo Emu”: a scrambled emu egg Benedict with fried slab bacon on waffle-...
The Fat Prince plays host to Chef Michael Voltaggio (Ink.) and offers a safe haven and a meal fit for a king to friend Matthew Gray Gubler (Criminal Minds). All enjoy a Fat Prince-ified twist on cl...
The badass boys from Badmaash and rap king EpicLLOYD join Andy Milonakis for a curry-flavored rap battle in this episode of Fat Prince. Andy teams up with Nakul and Arjun Mahendro to whip up a saff...
When two Greeks get together, you’re guaranteed to eat well and break a plate or two. In this Greekified episode of Fat Prince, Andy is joined by Iron Chef legend Cat Cora and Andy's name-twin Andy...
In this episode of Fat Prince, Chef Robbie Wilson of Mattei’s Tavern joins Andy to drop a few flavor bombs by whipping up a decadent and cheesy Steak-umm sandwich with foie gras mayo, pulverized Ch...
In true Fat Prince fashion, this episode sees Andy and Food Network’s Sunny Anderson do the unthinkable: prime Wagyu beef gets butterflied and chicken-fried, and a box of Kraft macaroni and cheese ...
Andy Milonakis teams up with dough pro Jeff Mahin of Stella Barra Pizzeria and Do-Rite Donuts and Lamorne Morris of New Girl to create a lobster, matsutake, and truffled cheese Boboli pizza. And fo...
Recipe: Brisket Hash with Caviar and Eggs - http://bit.ly/1tii9L7 Andy Milonakis and pitmaster Noah Galuten of LA’s Bludso’s Bar + Que join forces for a Fat Prince-ified, freshly smoked barbecue br...
Andy Milonakis stirs it up with Kris Yenbamroong (chef/owner Night + Market Song) in this episode of Fat Prince. Watch as they cook up a wacky array of ingredients including; fresh uni (sea urchin)...