I Made Giant Chicken Nuggets And Fries For A Competitive Eater • Tasty

Things are about to get a little complicated. I work poorly, there is no time for weakness. Wow, fantastic. Oh my god, open your eyes. Hi, I'm Alvin, I'm a

tasty

producer and I love making

giant

this season. Tasty is making a big me. I'm going to make

giant

meals for friends, people I admire, and people I've always wanted to meet. I've always admired

competitive

eater

s and today I invited Ryan uh Wong, a

competitive

eater

who also does amazing food challenges. Channel, let's meet her and see what kind of thing she wants me to do. How about it's a pleasure to meet you?

How did you start eating competitively? My first food challenge without any practice was a four pound burrito and then I did it. to finish that in six minutes, four pound burrito, how big it was, it was like that, but it was fat, oh my God, that's crazy, it's just that you're so proud of the achievement of eating. I actually did the exercise in and out, wait really, yes I did. I had a 50 for 50 in a city, it's 50 burgers and 50 slices of cheese, so it was literally that long. I want to do a giant food challenge for you today, obviously you've eaten a lot of crazy things, but if you did.

Choose a meal for me to prepare for you, what do you think might be fun? You know, I've actually done a lot of food challenges, but I've never seen giant

chicken

nuggets

or giant

fries

. I did a

chicken

nuggets

challenge, okay, a hundred chickens. nuggets in four minutes, but not very big ones, well, it seems I have a pretty big task ahead of me. I want to see if I can make something that you know will stand up to your athletic prowess, so it might take a couple hours, but I hope you're hungry. I'm fine. I'll go to the kitchen.

The giant chicken nuggets and the giant

fries

. They are not the newest. Some popular YouTube channels have already done them, but we'll make our own version and see. where does it take us I think it will be nice to grind up some freshly

made

chickens to have boneless, skinless chicken thighs, this is 7 pounds, it sounds like a lot, because you know we're going to make them in batches because I don't think I'll be able to grind up all of this chicken at the same time, here goes, nothing, that's what I like to see in the morning, you may or may not find it gross, but have I ever had a hot dog, a hamburger or a sausage, it's basically the same thing.

I'm also using chicken thighs. I like thighs over breasts because thighs are juicier and have more fat. I think that will add a lot more flavor to the final chicken nugget. One last grind here we go and it doesn't work. I do the wrong job, oh the top goes pop, it goes that way, that's why they stay in school kids, mmm delicious, so this is seven pounds of ground chicken. I'm going to season it because you always have to season the meat, so we have a little salt. coarse ground black pepper, garlic powder, a little bit of onion powder, so nothing too crazy to give this a good old fashioned mix, so this is our chicken mix, grabbed them real good and now we're going to shape it into chicken nugget chips.

Things are about to get a little dirty. oh boy, these are appetizing fast food nuggets, they have four different shapes, a bell, a bone, a boot and a ball. I'll start with the easiest first. I'm going to make a ball. Any public DJ's, a remix, that's it. They call it slapper I mean that's the ball shape we're going to make three more so I'm going to grind twenty one more pounds and we're going to make three more shapes yeah our second shape is the bell it's kind of like a egg I mean it's the bell that has the bone like a weird little thing sticking out it has a peninsula that's a word I learned in geography class apparently this is the bone the last one we got the boot basically looks like the bone and then there's someone like Photoshop that's stretched it a little bit, I don't think I'll use this boot because this chicken, I'd say it's almost ready, I'll put them in the oven and see.

You're kind of okay, so while the chicken is baking in the oven, I'm going to start making it with the fries. My initial idea was to fry just a whole potato, but then I thought it wasn't big enough. Alvin, come on, what are you doing? is not the name of the show, we are going to look for something much bigger, it starts with five pounds of potatoes, so this is going to be boiled until they are really tender and cooked, that is a lot of potatoes, it may take a while, so see you , guys. Probably ten years from now, every time the water decides to boil, I'll go take a nap.

Now it's a good nap. See how these potatoes are doing. They look quite cooked. A little more appetizing in the chicken. God, do some Q C. Okay, Idaho, I found it. a really cool toy in the back that we're going to use to shred them. This is really amazing. Look at this dude. Going to throw some potatoes here and see if this really works. Oh, okay, it's official. I like this toy. Let's load this. some more potatoes here we go, it's like G is coming out holy molybdenum, like in the club, get it ready. I don't think this is structurally stable enough to make the fries, so I'm going to add a little cornstarch and a little salt for seasoning. flavor, we'll just give it a good mix, the consistency is like regular mashed potatoes, it's kind of like that feeling if you've ever

made

instant mashed potatoes, but it's a little more crumbly.

I don't want this to get wet. If it's wet, it goes in the fryer, that's just bad, oil and water are like archenemies, you know, they just fight, it's that shot, you know, when the superhero and the super villain, they both make their last move and they meet. in the middle and the whole world explodes as if to prevent that from happening. I have the biggest tray we could find in the

tasty

kitchen. Let's prepare some fries. I'm going to be generous and say that with all this mixture you get about four fries or so I think I can shape them into fries, long and nice, this is an ancient swimming technique to pass on from generation to generation, the industry of fast food would kill for these secrets, that actually looks pretty good I'd say, and I have my trust. tools to help me straighten this I think it's a good look at a fry this little soft pat on top oh I shave I cut his hair last Big Daddy the boss oh there you go five pounds of potatoes four fries it's not there Bad, I think I'm going to make another four because they don't just eat fries, come on, eat like 20,000.

I'll put them in the freezer and check the chicken to see what they look like. and I'm going to go wash my hands because there are potatoes everywhere look at these bad boys right here oh my gosh I honestly think my favorite is going to be this boot before I say it's a boot I don't think anyone would wear I've changed my mind . I'll make these any day of the week. I want to make a dough. I don't want to do a dry dredge when you have them at fast food restaurants. They are crispy. They are light. aerated, I think those are the signs of a liquid dough.

They also have a very large hotel mold to make this dough because this nugget will not fit in a normal mold. The first thing you have is some flour, cornstarch, sugar, baking powder and then some seasonings and spices. we have a little bit of paprika, probably one of my favorite spices, ginger, ground dried ginger, a little bit of allspice and a little bit of white pepper, okay, I just have a little bit of white pepper in my mouth. Oh, what if my nose also feels a kind of sting every time I apply a remote technique, it's not the most efficient, but it saves you a lot of pain.

Okay, that settled for boop-boo-boo-boop eggs and then just some water. Keep in mind this is for a chicken nugget and it was here for quite a while. This is a very thick dough. It's going to give you a good crust. It's very difficult to waste one. Ellen. I'll do it this time. There is no time for weakness. Well, well, soft dough. Now it's time to get in the kitchen, heat up some oil, and do some really dangerous things. Maybe I. I shouldn't have said that so we're in the commercial kitchen in tasty we have a very large pot of oil that is very hot please don't try this at home but we have some French fries to fry and some chicken nuggets and some dough for fry I want to try it with the fries first to see how it goes be very careful how I do this here goes nothing let's get one of these really big spiders and just to make sure this doesn't stick oh.

I kind of hate it, I won't touch it, this oil is currently at 375 which is hotter than the regular 350 because it just helps you get a harder crust, oh oh you did it, this looks fantastic, oh my gosh I'm coming to call. I think this is already done, so I'm going to take it out. I want to do this like seven four times and then we're going to fry some nuggets. After that, I think this is actually the most stressful part: this big giant chicken. nugget I have the dough here right next to the oil, so I don't have to reach that far when I'm trying to get this into the oil as safely as possible, so first we're going to put on some gloves to get this guy in. the dough OOP this little bath you have there Bob, I called this guy Bob well, it's a thick dough, okay, it's going to be a little complicated because it's very heavy, come on Bob, okay, let's go slow, here we go , there it is and we have an air bubble, it's not the smoothest landing, it's a little crazy right now Bob's mad, I put it at 400 degrees, he's fighting so we'll let him hang out, oh okay, It's already getting crispy, yeah, that's a very lucky chicken nugget crust if like you know, it made me stand 300 feet away and I thought, what does this look like?

I'll be like it's a fast food chicken nugget, okay, I'm going in, that's a chicken nugget right there, seven pounds of ground chicken. baked for 35 minutes, battered and fried at 400 degrees for about two minutes and now you get a giant chicken nugget, can you hear that like, oh, that's crispy right there, something that big that's fried, you gotta let it hang, so we are? I'm going on Friday three more, so I'll need some coffee. It's been a day where I've been frying for about three hours, but I think the results are worth it. We have four chicken nuggets, one of each shape, eleven fries.

I went a little overboard when you include nuggets and fries in your fast food, they don't just come in a regular box, no, they come in iconic packaging, so I asked our art department to make some really cool packaging for our nuggets. and French fries. let's put them in there, it's just a four piece chicken nuggets set, but the only thing is there's seven pounds of chicken and they're nuggets, so you've got 28 pounds of chicken nuggets on the deck. I think this looks really good so let's move on to the fries they have an amazing box that has some tall some short honey mustard and we also have the good old fashioned ketchup okay so I want to take them to RINO because I think I'm hungry and I want to see how much Ryan wants to eat, are you hungry? oh yeah, very hung, okay, I have your food, can you close your eyes?, yeah, oh boy, this is heavy, oh, that smells like chicken on the count of three, one, two, three, open your eyes , oh my goodness, oh you know, it's a four piece meal for you, oh, thank you and a couple of fries, I hope this is a big enough challenge for you, how are you feeling? a chicken, oh well, I have a normal chicken too.

Large portion of nuggets and fries, just for comparison, let's eat well. I don't even know how to start this, go ahead and dive into it. Wow mmm, yes. Wow, I'm chicken nuggets. How does it compare to a normal one? It should have a lot more flavor, sometimes I think the food challenges I go to when they do a big amount, the quadruple usually goes down mmm this one is good man really Kenny that's crazy. I'm going to try this part. I feel a bit. Out here, whoa, whoa, that was delicious. I definitely finished a good amount of that chicken nugget laughing the rest home for dinner.

Well, thanks for coming. Hopefully you can feed the family with the rest of this. Oh yes, definitely more than enough. oh thank you, it's been a crazy day, a lot of meat, a lot of potatoes, a lot of frying, a lot of eating Ryan, uh she can eat a lot, it was crazy to witness it in person, you want to guess what I'm going to do. Make sure next week send me a message on Instagram leave it in the comments let me know I have some crazy stuff for you guys in store so until next time peace.