Archives for posts with tag: Spicy Fried Chicken

Today is an exciting day for the blog, as I’ve changed the format for the next two posts. Instead of my usual solo musings on the food I write up, these next two posts will be presented as a conversation. This will be slightly longer than usual, but hopefully the journey is worth it. I went with four friends (AB, AP, HJ, PM plus me [FFC]!) to my local KFC (no longer Kentucky Fried Chicken) to sample their two newest selections: Nashville Hot and Georgia Gold Chicken.

KFC’s Nashville Hot Chicken is “a perfect blend of spicy cayenne and smoked paprika” obviously inspired by the classic Nashville Hot Chicken, which has been having something of a moment recently. To feed five people, I ordered two meals, each of which came with six chicken tenders, two sides, and a biscuit. It also is supposed to be served with four pickles. One basket is priced at $9.99.

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What follows is an edited transcript of our conversation centered on the Nashville Hot Chicken. The second post will feature the Georgia Gold and our thoughts on the two. In the interest of full disclosure, we ate the Nashville Hot Chicken first.

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Act I: The Beginning:

FFC: So let’s open this one. Generally where I start is I kinda smell and look.

AB: Nice, should I close this to keep it warm. Did you get photos?

FFC: I got those.

PM: Did you get your thumb in them?

FFC: Not yet! I need to start eating.

HJ: I don’t remember the last time I had KFC, it may have been the 90s.

PM: The last time I had fun was the 90s.

FFC: Actually that’s good, when was the last you all had KFC?

PM: Last time for me was sometime in college, maybe?

AB: When I was in Trinidad. [Ed. Note: Mr. Fancypants!]

AP: I had Kennedy Fried Chicken in college. It was a different KFC. I cannot… I don’t know if I’ve ever had it.

FFC: Ok, so it’s been awhile for everyone.


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Act II: Our First Impressions

FFC: I don’t need a spork, I’m just going to pick it up. Also, I got mashed potatoes and wedges. How does it look to you guys?

PM: The same.

AP: Soggy.

AB: Darker than I would have thought. On the sauce there are kinda pepper chunks.

HJ: Yea.

FFC: This is all Nashville hot. These are regular tenders, then they poured the sauce on them after putting them in the box.

Everyone (yes, everyone): Ahhhh!

FFC: So [the sauce] is not baked in. They just had a squirt bottle.

AP: Interesting. It looks appetizing. It looks greasy and like yummy.

AB: Alright, interesting.

PMM: I’m not so interested in it now that I know it was a mix.

HJ: I’m excited. I can’t really smell it.

FFC: Yea, I don’t think it has a distinctive smell, but I don’t know what it smells like, we’ll have to find out.

AB: It does have a smell.

AP: Let’s see if it’s too hot for me because I don’t really do hot stuff well. Oh, its crispy, good crispy. Look at that! Oily, hot goodness is all over my fingers.

FFC: The Nashville sauce is supposed to be hot oil with like cayenne and crap in there.

HJ: It tastes like a chili oil.

AB: The kick comes in about two chews in.

HJ: are you supposed to eat it with the pickle in the same bite?

FFC: You can have a pickle bite and a non-pickle bite to get an impression. It’s kinda smoky.

HJ: I like it with the pickle on it.

AP: Really good, juicy chicken.

HJ: Yea.

AP: Just a general comment about KFC.

FFC: So it’s not disappointing then, not a dry batch?

AP: Yea.


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Act III: More Sauce Talk

HJ: is it spicy for you?

AP: Like a mild heat. It’s really good.

HJ: It is good.

AB: I still prefer regular KFC chicken.

PM: Do they have levels of the flavor like where you can get it more?

FFC: I think if you just ask for extra sauce.

HJ: It’s like a blackened catfish flavor.

FFC: it definitely crispier than I thought it would be. When you pour sauce on top of fried chicken it usually gets soft and gross.

AB: That’s probably why they wait until the very end.

FFC: That’s true.

PM: How’s the biscuit with the sauce oil?

AB: Not bad.

FFC: Is it really oily when dipping stuff into it?

AP: It’s absorbing all of the oil.

AB: The biscuit and sauce isn’t very flavorful. The biscuit is like Bertucci’s dough that they give to kids.

FFC: Dipping the biscuit into the sauce, what is it?

AB: I’m not getting any flavor. I’m not sure if the sauce is just oil and they put some blackened spice on top of the chicken…

AP: Yea…

AB: … that’s giving the flavor.

PM: The biscuit is a good theory to test that out.

Break: We spent a lot of time talking about the biscuit in the oil. Then we discussed the mashed potatoes (not good), the potato wedges (good) and dipping the wedges in the mashed potatoes (a FFC specialty- really good). We also digressed into dipping fries into Wendy’s chili.

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Act IV: Proper Spice Levels and Flavor

HJ: Maybe they should add more flavor to the sauce?

FFC: More spice?

HJ: No, it’s spicy enough and I think its salty enough, but not flavor.

AP: You’re right, I’m just getting hot, only some flavor. It’s just heating up my mouth and its salty.

FFC: I get the smoke flavor.

AP: My mouth is kinda hot.

AB: What size was this that you ordered?

FFC: I think I got ten or twelve, so everyone gets two.

AB: I’m trying to think because I’m more excited for the Georgia Gold.

FFC: I’ll get the same size and I’ll try to avoid getting the sides with that one. [Ed. Note: this didn’t happen.]

AP: Yea, you can do chicken only.

FFC Yup. [Ed. Note: Nope.]

HJ: I like the pickle though.

FFC: I like the pickle with the chicken too.

HJ: It adds more flavor and extra texture.

AB: What’s your assessment now?

HJ: It’s so much better with the pickle!

AP: I know, right!

FFC: It’s really good.

AP: I guess were getting that style..

FFC: Chick Fil A?

AP: Yea.

HJ: I’ve never eaten at Chick Fil A.

FFC: I think I’m going to like this one more than the Georgia Gold, between not liking honey mustard that much and preferring spicy food. I could see myself eating a full meal of this.

PM: Its spicy but not really flavorful.

FFC: Yea, but as opposed not liking honey mustard, I’d rather just have spice rather than a taste I’m not a fan of.

PM: I prefer regular.

AB: I prefer regular.

FFC: I’d rather regular with hot sauce on the side.

PM: It tastes like a patch of icy hot on my tongue.

AP: It’s cleaning out my sinuses.

 

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Act V: Conclusion

AB: Do you do a five-point scale?

FFC: I don’t do a number.

AB: You just do happiness? Are you happy?

FFC: It’d be too hard to give numbers and keep it consistent.

AB: Are you biased because you’re in a happier mood now than you would be by yourself?

FFC: I don’t think so, I like the food or I don’t. This is different, but I’ve brought FFC Spouse before, and sometimes she’ll try it and sometimes she won’t, but I’m not always alone when I try food.

HJ: Do you try and temper your hunger so you’re the same hunger every time?

FFC: I just try and be hungry, because if I’m not hungry, it’s going to be gross and I won’t be happy. Today was a weird time to eat [Ed. Note: we were there around 4:30]. I went to lunch at 12:30 and didn’t eat a full lunch because then I wouldn’t have been happy eating this.

FFC: I could eat one more.

HJ: I don’t want anymore.

AP: I’m good.

AB: Want to split one?

FFC: We can each have one.

FFC: A quick run through of your final thoughts. Since PM has food in his mouth, let’s start with AP.

AP: This is the tough one because I can’t really compare it to regular KFC, but delicious fried chicken. I understand why they try and keep the recipe so secret. I really enjoyed the heat. I am probably more sensitive than you guys to heat, so it was the perfect amount for me, so maybe it’s kinda mild/hot overall if I were trying to describe it someone else. I really liked it.

HJ: Like the chicken. The sauce is maybe too spicy and oily and salty but no flavor, like there was something missing and I liked the fries. I liked the pickle

AP: Oh man, those wedges.

PM: There was no depth to it. There’s flavor now.  It doesn’t last.

AB: There was spice, but it wasn’t flavorful. There was mouth tingling but it’s not like I’m still tasting anything. But the chicken was really good and with the pickle it was better. The biscuit even with sopping up the sauce didn’t have taste, which speaks to the lack of flavor in the sauce.

 

So there you have the first conversation post! The general consensus was that the chicken was good, but the sauce was perhaps not fully developed. Stay tuned for the exciting conclusion where we try the Georgia Gold Chicken and compare the two!

 

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After the Sriracha craze a few years ago, where it seemed like half the internet was composed of love letters to the sauce, things have calmed down. It has settled in as a good hot sauce, different than a Tabasco or Frank’s in taste and texture, but good in the right amounts on the right foods rather than slathered onto everything. Wendy’s, in their laudable quest to ensure I have new content as long as I continue to update this blog, decided to utilize Sriracha on their Spicy Chicken Sandwich (IMO, the GOAT of fast food chicken sandwiches). I originally wasn’t going to try this, but after a request from a loyal reader, I decided to eat the Spicy Sriracha Chicken Sandwich.

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The Spicy Sriracha Chicken Sandwich is priced at $5.49 (!) for the sandwich and $8.19 for a meal with a medium soda and fries. According to Wendy’s, the Spicy Sriracha Chicken Sandwich is their “iconic Spicy Chicken, topped with one of kind Sriracha Jack Cheese, thick-cut Applewood Smoked Bacon, creamy Sriracha aioli, spring mix, and red onion … on a toasted Sriracha-infused bakery-style bun.” The sandwich was presented in a box, but it was so large that it was awkward to pick it up, which I remember happening before at Wendy’s. If these boxes are here to stay, they need to make them larger so one’s fingers can get around the sandwich.

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Upon opening the box, the sandwich smelled great; it was that spicy fried chicken aroma which I’ll never tire of. The bun looked bland. I originally thought it was a Brioche bun, but Fortune has corrected me. I would have preferred a regular seeded bun, but Wendy’s doesn’t actually serve those, so I’m tilting at windmills here.

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I lifted up the bun and saw the inevitable raw red onion. I did my best to take it all off, but I know I missed at least part of that mess. I also saw that the cheese hadn’t really melted yet. The sandwich, in particular the chicken, didn’t taste cold, so I don’t know why the cheese didn’t melt, but maybe Wendy’s needs to raise the temperature on their food holders.

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The bun was toasted and tasted like wheat…. with spice. It was a little weird and I wasn’t 100% certain that it was spicy until I confirmed it on the Wendy’s website. It was a nice touch to add Sriracha, but it didn’t stand out unless I was eating the bun without anything else. The chicken was a regular spicy chicken patty. No complaints, it was great. That Sriracha aioli was basically Sriracha sauce cut with some mayo. Since they couldn’t just spread Sriracha on the damn sandwich without scorching everyone’s taste buds, this was the way to go. It became easily spreadable while retaining its heat.

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I did manage to get one bite with every ingredient (including the onion). Of course, the onion overpowered everything. In the non-onion bites, the bacon was a standout in the sandwich. Wendy’s puts bacon on everything, and it worked really well here. It was smoky and crispy and helped balance every other ingredient which contained Sriracha. They were also good about putting enough bacon on the sandwich so that almost every bite had some. The Sriracha Jack Cheese, as mentioned before, wasn’t full melted. The cheese didn’t have a strong taste and if it hadn’t; been on the sandwich, I doubt I would have missed it.

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Through the first half of the sandwich, the Sriracha Spicy Chicken Sandwich tasted like a Spicy Chicken Sandwich turned to 11. Even though Sriracha was the star, the heat built steadily. My mouth wasn’t on fire from the first bite. I could see anyone who is sensitive to spice not liking this sandwich, because it is more intense than the Spicy Chicken sandwich. To help make this more palatable to more people, I think adding a tomato slice would have helped. I’m actually surprised the sandwich didn’t have a tomato, considering we got raw onion

 

While on the subject of vegetables, I do need to compliment the spring mix. Wendy’s has really stepped up their game in this area recently, and I do appreciate their effort. By giving better greens on the sandwich, it feels less like a fast food burger. I applaud the move away from pale, limp iceberg lettuce. When talking about a bacon spicy fried chicken sandwich, this is a minor point, but it’s the little things that add up to create a better whole.

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One of my usual Wendy’s complaints, and a distinct worry when I started eating this particular sandwich, was that it was going to be terribly messy. The sandwiches themselves don’t stay together, sauce leaks everywhere, and I need about twenty napkins to get through the experience, not including extra napkins if I plan on typing notes for this blog. I can say that the Spicy Sriracha Chicken Sandwich did stay together with minimal leakage. The bread was strong enough to keep everything in one place and soak up the sauce to ensure it didn’t get on my hands.

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As mentioned above, the Sriracha Spicy Chicken Sandwich was hot, but not overwhelmingly so. It was a well put together sandwich where everything made sense (except the onion) and worked together to make a really good eating experience. Though the use of the Sriracha makes this a gimmick item that will never become a permanent staple of the menu, I do hope it’s brought back for return engagements in the future so anyone who likes the Spicy Chicken Sandwich but wants something a bit spicier can give this a try. If you’re in a Wendy’s and see this on the menu, it is definitely worth your time.