**The Great Cornflake Chicken Debate**

In this episode of our cooking series, we're putting the infamous Twilight cookbook to the test. The recipe in question is for "Cornflake Chicken," which has been described as a game-changer by some and a total disaster by others. Our host, Brian, was skeptical of the recipe's potential, but willing to give it a try.

**The Breading Process**

To start, our host gathered the necessary ingredients: flour, eggs, and cornflakes. He explained that traditional fried chicken typically uses just flour as the primary breading, but he wanted to see if adding cornflakes would create a crunchier exterior. "That's where you get classic Fried Chicken from," he said. The addition of egg to the mix added an extra layer of moisture and helped bind the ingredients together.

**The Turning Point**

As our host began to coat the chicken with the cornflake mixture, it became clear that this was going to be a pivotal moment in the cooking process. "This is where you get the cragly surface," he explained. "It's not so ready to brown." The resulting texture was unlike anything we'd seen before - crunchy on the outside, juicy on the inside.

**A Taste Test**

The moment of truth arrived when our host took his first bite. The chicken was surprisingly flavorful, with a subtle sweetness from the cornflakes. However, it was also noticeably lacking in seasoning. "It tastes like cafeteria food," he said wryly. Despite its limitations, the dish showed promise and left us wondering if there was more to this recipe than we initially thought.

**A Lesson Learned**

As our host continued to eat his Cornflake Chicken, it became clear that the key to success lay in cooking time. The chicken that had been cooked for only a minute or two was dry and unappetizing, while the one that had been cooked for several minutes was juicy and flavorful. This lesson will be invaluable for anyone looking to make this recipe their own.

**The Host's Hot Plate**

In a surprising twist, our host decided to test his limits by eating extremely hot foods. He claimed to have an "exceptional mouth" for heat and was confident that he could handle even the spiciest dishes. His demonstration of this claim left us all in awe, as he handled dish after dish with ease.

**The Verdict**

After careful consideration, we're left with the conclusion that Cornflake Chicken is a unique and delicious twist on traditional fried chicken. While it may not be for everyone, those who are willing to give it a try will be rewarded with a truly memorable dining experience. So, if you're feeling adventurous and want to try something new, then this recipe is definitely worth a shot.

**A Special Mention**

Finally, we'd like to extend our gratitude to Squarespace, the all-in-one platform that makes building and maintaining a website a breeze. Our host has been using Squarespace for years and can't sing its praises enough. With features such as website builders, custom integrations, and analytics, Squarespace is the perfect tool for anyone looking to establish an online presence.

**Get Started with Squarespace**

Ready to start your own website? Squarespace offers a free trial, after which you can start building your site and enjoying all of its features. To get started, simply visit squarespace.com and use the code BISH10 at checkout to receive 10% off your first purchase. With Squarespace, you'll be able to create a powerful cooking website that showcases your culinary skills and connects with your audience.

"WEBVTTKind: captionsLanguage: enKevin you're such a Gourmand I cooked my way through Julia Child's cookbook and now I'm halfway through the Twilight cookbook last night I had Edward's cornflake chicken H perfect hey guys we have a friend of the show back in the house today I don't know if you can see him right here next to me but it's Brian bomgardner hi guys I'm so excited to be back he just braved an hour and a half of traffic to be here something I wouldn't do for literally anybody weird and we're here to talk about his new cookbook for which I wrote the forward you can see in right here forward writer forward writer it's a really exciting cookbook I love that You' you're tackling barbecue next chili like these are the Comfort Foods what's your connection to barbecue uh it's really me I mean Chile truly is not I don't know if you've ever seen uh the office but there was an incident that happened uh and I sort of fell into Chile this I'm I'm from Georgia barbecue has been a part of my life since I was a kid so I uh I live out in California now the weather is good and when I'm home I'm really out at at a grill at a smoker four or five nights a week wow I love I love doing the seriously good barbecue cookbook is in stores and on Amazon now please please go order it because it's really really good and I wrote a little something for it so you have to because you subscribe to this chel so contractually check the fine print you know have to you have to have to I want to thank Squarespace for sponsoring this episode and supporting the BCU from the very beginning I'm excited to announce my new website Babi Dosh or as I like to call it babby Dosh the ultimate destination for all things BCU there's all the recipes from my videos exclusive new recipes you can search by genre or ingredient you can even toggle between us and metric and scale the serving size we heard your feedback about everything you wanted from the site so that's what we did you can get 10% off your first Squarespace order by visiting squarespace.com babish today yes we're talking about a cookbook that you wrote well before you wrote a cookbook yes cuz we have here another Infamous moment from the office the Twilight cookbook yes from which from which your character was was Julian and Julia in his way through the Twilight cookbook well Pam needed my help so I had to help her it was Noble yes yes it was a noble uh experiment and an incredible incredible joke because it's so funny to say Edward's cornflake chick yeah now this was not in the cookbook but they added it because you said it which is historic if you ask me is that true that's true I did not know that in fact you're you're qued it says it right here yep wow they added it to the second edition I love that just look at that photography that doesn't look that good look at this recipe chicken corn flakes oil salt and pepper no but it's salt and pepper to taste to taste no you're right jeez so there's yeah so you can keep adding salt and pepper to taste yeah think by the way are you aware that the oven is 425 deges and it is preheated to that effect wow and and you bake it for how long 45 minutes 45 minutes at 425 so you burn it I'm not an expert though I have written two cookbooks uh that seems like a long time yeah for chicken unless you're talking about barbecue in which case well no obviously no but I mean like 425 I'm just being an uh so we're going to first try to make this exactly as it's written to see how it works uh and then we're going to try to make a better version we're going to make a better version it up it's going to be better than the uh rice pudding that we made you last time here that was unfortunate yeah all right what are we doing so we're basically sounds not complicated not at all could not ask for simpler basically we have we have chicken yeah and it says to dip quote the chicken in a/4 cup of oil which doesn't make any sense so I'm I'm just going to what remove the skin oh I forgot we got to take off the skin it says skinless you know so it's worse so I'll skin and rinse all and dry chicken yeah okay all right oh you're doing a great job that I'm going to RI the skin off here oh you know what helps is paper towel a little bit of paper towel here if you just use that it can it like lets you grip the skin a lot better now what you want to do is you want to grip the skin in from the top down to the bone that that's the way that it that it look look at look at my skin uh thing let's get that chicken oil off is there an indentured servant that can help me wash my hands boom nailed it that was referenced before we started filming indentured servant what the hell did you just call my employees no I didn't I was just repeating I didn't hear me say it on camera so let's see cornflakes crumbled let's crumble them do we do that with our hands oh yeah oh makes me feel like I'm in control ooh have you ever hand crumbled these before uh oh always yeah how do you crumble them you food processor or something yeah uh so now uh do you salt and pepper before why am I following so exactly it never says to actually apply the salt and pepper but we're going to you know take a leap of faith and just be like okay it's probably now I mean I want this to come out right you know do you no I want this to be as bad as possible so that mine looks as good as possible yeah into the corn flakes okay and we're just going to we're just going to roll just roll them in there we're just going to roll the chicken all right that's probably as many as I'm going to get to stick this is ridiculous but here's the problem because they have attributed this to my character does that mean it is in a way my recipe is that I don't know am I overthinking this it's the chicken in the egg situation we could go on all day we'll see you in 3/4 of an hour see you later bye so for a good version we're obviously going to use more ingredients this is a totally optional step but I'm going to buttermilk brine oo so we have 2 and 1/2 cups of Buttermilk about a teaspoon of salt cayenne pepper probably 1/4 teaspoon and this ispra paprika yeah Smoky Smokey paprika it's not a it's not an Italian thing paprika I don't know it sure sounds Italian but I when I say it it sure does are you a fan of the mini whisk am I yeah does that little guy look familiar to you yeah he does buy this now for pretty cheap all right so this uh mixture uh we just pour over the chicken and let it sit for at least 4 hours and up to overnight don't want to go too much further than that though cuz there's all these enzymes and uh acid in buttermilk that's going to make the chicken actually too tender and be kind of mushy if we go too much FR really okay all right so so now here's our chicken now we're going to put some uh let me guess that's some flour in there nailed it you know I might do quarter sheets so we don't make too much of a mess needed this pre we got needed this pre all right so now we're doing a multi-stage breading I like that I love the multistage love anything with stages Rockets uh video games and this really those are my three favorite things what about like the theater something cultured or all the world cuz is not all the World a Stage my brother that didn't work all right I'm going to put this on this yes you are perfect yes now we're going to go flour egg cornflakes yeah basically the flour and egg are going to create like a shell that is going to protect from you know it falling off or or falling apart right right right right right and you know it's just basic Fried Chicken formula and then we're just amping it up with the corner flakes exactly so we can get a beauty shot of just chicken covered with flour got to make sure you have that it's unnecessary this is an unnecessary beauty shot but a lot of places they will decide they want to do a beauty shot of this it's only unnecessary until it becomes necessary H if you can tell already this is going to be better I I think so yeah I have I have inkling now we're headed over into the Corn Flakes Corn Flakes oh look at how many are just even just sticking to it to yeah that's a better way to do it I think than a little vegetable oil here while he's doing that a beauty shop ready three two oh they love the plop Kevin they love the plop I just want I'm I'm just trying to be clear right now did you call me Kevin whoops I was just talking with a Kevin on the phone earlier and I yeah I'm sure that was it literally true tell me did Kevin grush not call me earlier a couple hours ago it's true that's the only reason why he would call you so heating up the oil once it's heated we can start frying and we can compare it to whatever comes out of here are we timing it did we set a timer she she's impeccable with keep making sure that we set a timer really I have a phone okay that makes sense I'm frying this at I want to do 350 it's up to almost 375 now but that's going to be fine and we're going to do this just turn it down no well because when you drop in the chicken all this is cold so it's probably going to plunge it like 50 some odd degrees totally that's what I was going to say exactly I'm sorry I beat you to it I I always step on your words now you know what I think is is best is to do it in batches get out of my head oh yeah so we'll just do this and then what happens is when this is done we do another batch see this is why we have Kevin come here and I can did that on purpose that oh I was going to rip you not today so hard you babish everything is it good stuff well I'll tell you uh um uh Brian oo oh yeah that's looking nice yeah now how long do you fry your chicken I mean it can really vary wildly I'm probably going to Temp one of these before I pull it out cuz I don't want us to bite into some pink chicken the dark meat you really want to get up to 175 white meat you know down in 155 to 165 territory that's internal temperature too you don't want you tried to take the exterior temperature you're going to have a bad time we' probably already be there oh see we're well shy here 106 now what we can do because it does seem like it's Browning pretty quickly is if it's not up to 10 but the crust looks done you put a low oven 225 250 and finish it off without browning the crust too much harder yeah which seems like it's going to be the case because that was pretty low and these are looking pretty done in fact I might pull them just for that reason yeah cuz that looks done I want to bite that but it ain't there but it's not quite cooked no sir yeah see we're really low to 106 at the bone maybe we should rethink our breading a little bit while we still have time so I'm going to I'm going to finish these guys off in the oven and then we'll demonstrate some proper technique uh and you know what I'm going to do something that I really don't want you to show on camera I'm going to take off the breading why are you washing off the chicken well I'm concerned that the cornflake breading is Browning too fast and we're not going to be able to finish these in the oil at all or even bring them close so I just want to demonstrate what kind of different experience we're going to have if we breed with a mixture of flour and corn flakes now let me show you how to crack an egg actually sorry let's do a bowl just because we can't beat it we can't beat it in the track by way I could have beat it on the track no no you want to you want to have a beat off stop stop stop you want to have a beat off try beat off I do not okay all right we're back in business so this is flour and yes I I like having Brown uh flour as the primary breading cuz that's where you get classic Fried Chicken from that's usually what it is just flour and an egg um but now see we got a really great cragly surface that isn't so ready to Brown CU it's covered in flour oh here's our cornflake chicken straight from C W there it is and beauty shot you want to have a beat off here let make sure all all the blacks spacing camera that vampires love that cuz it's it's blood it is it is a hemoglobin I believe that is black in there did you say hemoglobin to sound smart I think it's what it is okay but yes yes I did oh what timing oh these we got to let these cool for a minute like this is a complete seal so it's full of juices and they're going to be Lava Hot here's the other chicken for comparison oo and now to be transparent this is the same batch of chicken yes and this is just seems plump and juicy and this seems like something that died in the yard yeah look at the damn difference that just a little bit of time makes I mean not even that much time yeah I mean it makes a bigger mess and it's it like I understand people have long days they come home they want to make something easy this is very very easy this no this is not you can't do this okay yeah don't do that I don't know don't do that don't do this all right well let's try it out I think these are going to be cool enough to you do yeah last time you was really hot I remember no they're just toasty you're fine okay he has an exception um wow you can bite hot things uh others I'm so uncomfortable I'm so uncomfortable I'm so uncomfortable okay it looks like hell and it tastes okay like it's not terrible but it's also like cafeteria food it doesn't taste like much though right no just tastes like chicken with salt and pepper and corn flakes because that's really all it is and I know what Kendall was trying to say I do have an exceptional mouth for heat I can eat very hot foods and I'm fine so I'm going to demonstrate that right now oh my God that's going to be really hot holy God everybody can you get that you see that smoking I can't feel a thing I ate nothing but Sour Patch Kids for 9 years when I was growing wow all right I'm done with this you're going to notice how much juicier this chicken is like it is significantly more flavorful and more liquidous because of the Bri oh come on no though it's way different wow it has flavor M and you tasted period it uh and it really tastes like corn flakes in a way that that one didn't somehow okay was a little hot a little hot but it was really good now that that's done we can say definitively that you can make great cornflake chicken and maybe just don't follow the Twilight recipe don't don't do it and uh you know all respect to fandom so I'm not on this cookbook but this recipe I mean to be fair I do have to say to be fair this recipe was only in there because of me yeah this is a problem for me I feel like no no no you're not responsible for the interpretation okay you know like like Stephanie Meyer is not responsible for whatever is going on here right can't there you go can't yeah we have to draw the line for entertainers mitigation purposes well we tried out the Twilight cookbook what I can't wait to try out is some more recipes from the seriously good barbecue cookbook for which I was lucky enough to be able to write forward it's available now it's on Amazon it's in stores go check it out dude thank you so much Brian thank you so much always pleasure BL and let's get you he's nicer than he seems thanks again to Squarespace for sponsoring today's episode from websites to online stores to domains to analytics Squarespace is the all-in-one platform for you to build your online presence all of my websites over the years have been with Squarespace and I'm excited to share the new one Babi Dosh we were able to use squarespace's website builder and custom Integrations to create a site that provides a powerful cooking experience if you want to try Squarespace for yourself you can start your free trial today by visiting squarespace.com Bish to get 10% off your first purchaseKevin you're such a Gourmand I cooked my way through Julia Child's cookbook and now I'm halfway through the Twilight cookbook last night I had Edward's cornflake chicken H perfect hey guys we have a friend of the show back in the house today I don't know if you can see him right here next to me but it's Brian bomgardner hi guys I'm so excited to be back he just braved an hour and a half of traffic to be here something I wouldn't do for literally anybody weird and we're here to talk about his new cookbook for which I wrote the forward you can see in right here forward writer forward writer it's a really exciting cookbook I love that You' you're tackling barbecue next chili like these are the Comfort Foods what's your connection to barbecue uh it's really me I mean Chile truly is not I don't know if you've ever seen uh the office but there was an incident that happened uh and I sort of fell into Chile this I'm I'm from Georgia barbecue has been a part of my life since I was a kid so I uh I live out in California now the weather is good and when I'm home I'm really out at at a grill at a smoker four or five nights a week wow I love I love doing the seriously good barbecue cookbook is in stores and on Amazon now please please go order it because it's really really good and I wrote a little something for it so you have to because you subscribe to this chel so contractually check the fine print you know have to you have to have to I want to thank Squarespace for sponsoring this episode and supporting the BCU from the very beginning I'm excited to announce my new website Babi Dosh or as I like to call it babby Dosh the ultimate destination for all things BCU there's all the recipes from my videos exclusive new recipes you can search by genre or ingredient you can even toggle between us and metric and scale the serving size we heard your feedback about everything you wanted from the site so that's what we did you can get 10% off your first Squarespace order by visiting squarespace.com babish today yes we're talking about a cookbook that you wrote well before you wrote a cookbook yes cuz we have here another Infamous moment from the office the Twilight cookbook yes from which from which your character was was Julian and Julia in his way through the Twilight cookbook well Pam needed my help so I had to help her it was Noble yes yes it was a noble uh experiment and an incredible incredible joke because it's so funny to say Edward's cornflake chick yeah now this was not in the cookbook but they added it because you said it which is historic if you ask me is that true that's true I did not know that in fact you're you're qued it says it right here yep wow they added it to the second edition I love that just look at that photography that doesn't look that good look at this recipe chicken corn flakes oil salt and pepper no but it's salt and pepper to taste to taste no you're right jeez so there's yeah so you can keep adding salt and pepper to taste yeah think by the way are you aware that the oven is 425 deges and it is preheated to that effect wow and and you bake it for how long 45 minutes 45 minutes at 425 so you burn it I'm not an expert though I have written two cookbooks uh that seems like a long time yeah for chicken unless you're talking about barbecue in which case well no obviously no but I mean like 425 I'm just being an uh so we're going to first try to make this exactly as it's written to see how it works uh and then we're going to try to make a better version we're going to make a better version it up it's going to be better than the uh rice pudding that we made you last time here that was unfortunate yeah all right what are we doing so we're basically sounds not complicated not at all could not ask for simpler basically we have we have chicken yeah and it says to dip quote the chicken in a/4 cup of oil which doesn't make any sense so I'm I'm just going to what remove the skin oh I forgot we got to take off the skin it says skinless you know so it's worse so I'll skin and rinse all and dry chicken yeah okay all right oh you're doing a great job that I'm going to RI the skin off here oh you know what helps is paper towel a little bit of paper towel here if you just use that it can it like lets you grip the skin a lot better now what you want to do is you want to grip the skin in from the top down to the bone that that's the way that it that it look look at look at my skin uh thing let's get that chicken oil off is there an indentured servant that can help me wash my hands boom nailed it that was referenced before we started filming indentured servant what the hell did you just call my employees no I didn't I was just repeating I didn't hear me say it on camera so let's see cornflakes crumbled let's crumble them do we do that with our hands oh yeah oh makes me feel like I'm in control ooh have you ever hand crumbled these before uh oh always yeah how do you crumble them you food processor or something yeah uh so now uh do you salt and pepper before why am I following so exactly it never says to actually apply the salt and pepper but we're going to you know take a leap of faith and just be like okay it's probably now I mean I want this to come out right you know do you no I want this to be as bad as possible so that mine looks as good as possible yeah into the corn flakes okay and we're just going to we're just going to roll just roll them in there we're just going to roll the chicken all right that's probably as many as I'm going to get to stick this is ridiculous but here's the problem because they have attributed this to my character does that mean it is in a way my recipe is that I don't know am I overthinking this it's the chicken in the egg situation we could go on all day we'll see you in 3/4 of an hour see you later bye so for a good version we're obviously going to use more ingredients this is a totally optional step but I'm going to buttermilk brine oo so we have 2 and 1/2 cups of Buttermilk about a teaspoon of salt cayenne pepper probably 1/4 teaspoon and this ispra paprika yeah Smoky Smokey paprika it's not a it's not an Italian thing paprika I don't know it sure sounds Italian but I when I say it it sure does are you a fan of the mini whisk am I yeah does that little guy look familiar to you yeah he does buy this now for pretty cheap all right so this uh mixture uh we just pour over the chicken and let it sit for at least 4 hours and up to overnight don't want to go too much further than that though cuz there's all these enzymes and uh acid in buttermilk that's going to make the chicken actually too tender and be kind of mushy if we go too much FR really okay all right so so now here's our chicken now we're going to put some uh let me guess that's some flour in there nailed it you know I might do quarter sheets so we don't make too much of a mess needed this pre we got needed this pre all right so now we're doing a multi-stage breading I like that I love the multistage love anything with stages Rockets uh video games and this really those are my three favorite things what about like the theater something cultured or all the world cuz is not all the World a Stage my brother that didn't work all right I'm going to put this on this yes you are perfect yes now we're going to go flour egg cornflakes yeah basically the flour and egg are going to create like a shell that is going to protect from you know it falling off or or falling apart right right right right right and you know it's just basic Fried Chicken formula and then we're just amping it up with the corner flakes exactly so we can get a beauty shot of just chicken covered with flour got to make sure you have that it's unnecessary this is an unnecessary beauty shot but a lot of places they will decide they want to do a beauty shot of this it's only unnecessary until it becomes necessary H if you can tell already this is going to be better I I think so yeah I have I have inkling now we're headed over into the Corn Flakes Corn Flakes oh look at how many are just even just sticking to it to yeah that's a better way to do it I think than a little vegetable oil here while he's doing that a beauty shop ready three two oh they love the plop Kevin they love the plop I just want I'm I'm just trying to be clear right now did you call me Kevin whoops I was just talking with a Kevin on the phone earlier and I yeah I'm sure that was it literally true tell me did Kevin grush not call me earlier a couple hours ago it's true that's the only reason why he would call you so heating up the oil once it's heated we can start frying and we can compare it to whatever comes out of here are we timing it did we set a timer she she's impeccable with keep making sure that we set a timer really I have a phone okay that makes sense I'm frying this at I want to do 350 it's up to almost 375 now but that's going to be fine and we're going to do this just turn it down no well because when you drop in the chicken all this is cold so it's probably going to plunge it like 50 some odd degrees totally that's what I was going to say exactly I'm sorry I beat you to it I I always step on your words now you know what I think is is best is to do it in batches get out of my head oh yeah so we'll just do this and then what happens is when this is done we do another batch see this is why we have Kevin come here and I can did that on purpose that oh I was going to rip you not today so hard you babish everything is it good stuff well I'll tell you uh um uh Brian oo oh yeah that's looking nice yeah now how long do you fry your chicken I mean it can really vary wildly I'm probably going to Temp one of these before I pull it out cuz I don't want us to bite into some pink chicken the dark meat you really want to get up to 175 white meat you know down in 155 to 165 territory that's internal temperature too you don't want you tried to take the exterior temperature you're going to have a bad time we' probably already be there oh see we're well shy here 106 now what we can do because it does seem like it's Browning pretty quickly is if it's not up to 10 but the crust looks done you put a low oven 225 250 and finish it off without browning the crust too much harder yeah which seems like it's going to be the case because that was pretty low and these are looking pretty done in fact I might pull them just for that reason yeah cuz that looks done I want to bite that but it ain't there but it's not quite cooked no sir yeah see we're really low to 106 at the bone maybe we should rethink our breading a little bit while we still have time so I'm going to I'm going to finish these guys off in the oven and then we'll demonstrate some proper technique uh and you know what I'm going to do something that I really don't want you to show on camera I'm going to take off the breading why are you washing off the chicken well I'm concerned that the cornflake breading is Browning too fast and we're not going to be able to finish these in the oil at all or even bring them close so I just want to demonstrate what kind of different experience we're going to have if we breed with a mixture of flour and corn flakes now let me show you how to crack an egg actually sorry let's do a bowl just because we can't beat it we can't beat it in the track by way I could have beat it on the track no no you want to you want to have a beat off stop stop stop you want to have a beat off try beat off I do not okay all right we're back in business so this is flour and yes I I like having Brown uh flour as the primary breading cuz that's where you get classic Fried Chicken from that's usually what it is just flour and an egg um but now see we got a really great cragly surface that isn't so ready to Brown CU it's covered in flour oh here's our cornflake chicken straight from C W there it is and beauty shot you want to have a beat off here let make sure all all the blacks spacing camera that vampires love that cuz it's it's blood it is it is a hemoglobin I believe that is black in there did you say hemoglobin to sound smart I think it's what it is okay but yes yes I did oh what timing oh these we got to let these cool for a minute like this is a complete seal so it's full of juices and they're going to be Lava Hot here's the other chicken for comparison oo and now to be transparent this is the same batch of chicken yes and this is just seems plump and juicy and this seems like something that died in the yard yeah look at the damn difference that just a little bit of time makes I mean not even that much time yeah I mean it makes a bigger mess and it's it like I understand people have long days they come home they want to make something easy this is very very easy this no this is not you can't do this okay yeah don't do that I don't know don't do that don't do this all right well let's try it out I think these are going to be cool enough to you do yeah last time you was really hot I remember no they're just toasty you're fine okay he has an exception um wow you can bite hot things uh others I'm so uncomfortable I'm so uncomfortable I'm so uncomfortable okay it looks like hell and it tastes okay like it's not terrible but it's also like cafeteria food it doesn't taste like much though right no just tastes like chicken with salt and pepper and corn flakes because that's really all it is and I know what Kendall was trying to say I do have an exceptional mouth for heat I can eat very hot foods and I'm fine so I'm going to demonstrate that right now oh my God that's going to be really hot holy God everybody can you get that you see that smoking I can't feel a thing I ate nothing but Sour Patch Kids for 9 years when I was growing wow all right I'm done with this you're going to notice how much juicier this chicken is like it is significantly more flavorful and more liquidous because of the Bri oh come on no though it's way different wow it has flavor M and you tasted period it uh and it really tastes like corn flakes in a way that that one didn't somehow okay was a little hot a little hot but it was really good now that that's done we can say definitively that you can make great cornflake chicken and maybe just don't follow the Twilight recipe don't don't do it and uh you know all respect to fandom so I'm not on this cookbook but this recipe I mean to be fair I do have to say to be fair this recipe was only in there because of me yeah this is a problem for me I feel like no no no you're not responsible for the interpretation okay you know like like Stephanie Meyer is not responsible for whatever is going on here right can't there you go can't yeah we have to draw the line for entertainers mitigation purposes well we tried out the Twilight cookbook what I can't wait to try out is some more recipes from the seriously good barbecue cookbook for which I was lucky enough to be able to write forward it's available now it's on Amazon it's in stores go check it out dude thank you so much Brian thank you so much always pleasure BL and let's get you he's nicer than he seems thanks again to Squarespace for sponsoring today's episode from websites to online stores to domains to analytics Squarespace is the all-in-one platform for you to build your online presence all of my websites over the years have been with Squarespace and I'm excited to share the new one Babi Dosh we were able to use squarespace's website builder and custom Integrations to create a site that provides a powerful cooking experience if you want to try Squarespace for yourself you can start your free trial today by visiting squarespace.com Bish to get 10% off your first purchase\n"