– Hey, y'' all. This early morning Michael had
And so the next 3 video clips you are gon na see Michael'' s. entire meal that he requested, and I'' m gon na start by. Labor Day is coming up. If you'' re doing an outing or you'' re going out
on.
to pack in an outing basket. So this is coming in.
at a great time, y'' all. Currently I ' m gon na take my chicken. Two, four, six, 8, 10, 12 pieces.
At the dining establishment we. order eight-way chicken, which is one entire chicken
. cut into eight ways. Yet I actually such as the.
rear of the hen. And my butcher this early morning.
reduce the bust in two, that makes us have 12.
pieces rather of 10.

Yet I have actually inspected them.
all of plumes, you recognize, those little plumes, I can not stand the thought of.
a plume being on my poultry. I mean, I have actually looked at '' em excellent. My home spices.
Allow ' s see, what did I do. with my house flavoring? Where did'I placed my house spices? Do y ' all recognize where I– [Staff Participant] It should.
There might be one. Inside this drawer.- Okay, the very bottom.
– Oh, all right. There ' s no telling, yet here ' s some. All right, so the very first. point I ' m gon na do, y ' all “, is period our chicken. My granny, when she. instructed me how to fry chicken, she claimed, “Paula, it. actually assists your chicken if you ' ll season it previously in the day and after that placed” it in the refrigerator'to make sure that those

flavorings.'can saturate right into that chicken.” To make sure that ' s what I ' m gon na do.I ' m gon na sprinkle them. Uh-oh. I ' m gon na sprinkle them. with home seasoning, and you'recognize, it ' s got. all the great stuff in it. I ' ve transformed those over. It ' s intending to cake up on me. I assume the top needs to have gotten left off. Okay, and I ' m gon na place that back in the fridge and let it rest. The following action to our deep-fried poultry is to provide it'a little bath. It ' s like a medspa day kinda.( laughs) Okay, I ' m gon na. begin with 3 eggs. These are attractive, lovely. And I consider my eggs natural.'Just how around y ' all? Would certainly y ' all consider them organic?- [Staff Member] Yeah. – Beautiful, beautiful, lovely. I allow the cop out yesterday, y'' all, which thing, that thing, you recognize, my little hen that'turned. out to be a fowl. When I allow them all out and he ' s chasing those, he ' s so funny. hens everywhere trying to maintain a grasp on.
them and where they are, and the following second he'' s. holding one down by the neck.

( laughs) He'' s a funny bird. He is an amusing bird.'All right, I ' m gon na defeat up my eggs. And this is gon na sound like.
a great deal of hot sauce, y'' all, yet I vow, it doesn ' t preference warm like you would certainly such as hot. wings or something like that. Never. So I ' m probably mosting likely to use … Gosh, I used nearly a container. And currently I'' m gon na add some water to this. Just a little squirt of water. And currently, I'' m gon na saturate. our chicken in our

mixture.All right, so see I'' ve got enough liquid for it to all rest, and this.
is the liver to the chicken. And when I go to prepare that liver I'' m gon na need to stab him to death since livers will certainly pop on.
you and actually melt you negative. Another piece of liver. And afterwards the gizzard,.
I'' m gon na let this rest on
. I nearly feel like that'' s. not sufficient warm sauce. And it ' s funny exactly how it doesn ' t. make it warm, yet you recognize, every day I ' m at that restaurant, half a dozen people are gon na claim to me, “” Oh, that'' s the best fried.
when we relocated midtown, when we vacated the very best Western to our initial location midtown, we chose at that time that we were.
gon na try different dishes for fried chicken since.
that would certainly be an excellent time to redo our fried poultry recipe.So we did it

in a number of different methods and we did a trial run.
and everybody picked the original manner in which the.
girl fried their poultry. We didn'' t modification a. thing, other than addresses. There we go. We'' re gon na let this. soak maybe 30 mins. I most likely had this marinating in the warm sauce and egg.
and water about an hour.So currently I '

m gon na start while our oil is.
heatin' ' up, I ' m gon na begin with our dark parts of the.
chicken due to the fact that the dark part, the dark pieces takes longer.
to cook than the white items. So those are the ones I'' ll. be contributing to our pot initially. Depending upon the dimension of your hen … Just how much did this hen consider, Eddie? Do you remember? – [Eddie] I believe it resembled.
325 or something like that. – Okay, so it was very small in contrast to the chickens you'' re. gon na figure out there that perhaps have actually been pumped packed with development hormones or something. I don'' t understand what they place in it. -[ Eddie]
That'' s the. All right, now below comes the wings, and what I'' m searching for is those upper legs because the thigh is the one that takes the lengthiest to cook out of all the items of hen. Currently, since I asked them to.
cut this in a 10-way piece, I really like that since.
that makes our upper leg …

I'' m gon na need to simply. dig in here to find it. It makes our thigh not as huge. Darn, all I can locate is those.
huge old bust he cut in 2. Oh, there it is. By sufficing into a 10-way,.
And to our flour I did add some more home flavoring because I didn'' t put. I believe I obtained both thighs currently, and the last pieces to.
enter will be breast. All right, currently it'' s real vital that you check your.
oil, your peanut oil. I'' ve obtained a thermometer laying right here'so I ' m gon na start inspecting.
We ' re behind the at, aren ' t we? You shouldn ' t end a. sentence with at.
on that to obtain up to 350 I'' m gon na look at below and.
I do like to … Yeah, that ' s the thigh. I can ' t rarely inform which is which.
that'' s your dark meat. And this is why I like
. to allow my poultry rest on the counter because when.
And depending on the size of your chicken, you'' ll want to cook your white meat for maybe 11 to 12 minutes and your dark meat maybe 14 mins. I'' m going ahead and go in with … I got so much flour on '' em I can ' t even inform what pieces I got. That'' s the thigh.And you see I put adequate oil in it that I wanted to have it cover my chicken.
simply for curiosity'' s sake and see just how much it stopped by including that hen to the pot. Dropped down to 280 levels, which'' s why it ' s an obstacle.
to fry poultry in your home. Okay, so we'' re gon na let that.
temperature returned up, and I wear'' t wan na overcrowd my pan so I'' m gon na have 2.
different cookings of poultry. All right, here we go. You didn'' t toss my liver away, did you? – [Crew Participant] Nope,.
didn'' t throw the liver away. – Oh, thank you so much.Yeah.

Thank you. Now for my liver, my little piece of … Uh-oh, I dropped it. (laughs) He didn'' t want that anyway. (laughs) All right, currently I'' m going to take my fork and'I ' m gon na stab that liver to items since when it.
pops on you, it harms so negative. And this is one method to.
And those don ' t take long to cook at all. I ' m dealing with to go down that liver in, y'' all.
by standing back a bit. Y'' all just missed a significant.
pop, didn'' t they, Eddie? – [Eddie] Yep. – (laughs) And say thanks to goodness.
I was standing back below. Possibly it got it out of.
its system. (laughs) If you'' re uncertain about your hen, put on'' t wait to draw.
out your meat thermometer and check it.And this is done. (timer buzzing) And this is our buzzer. – Hey, y'' all, it ' s Paula Deen. Now if you appreciated this video, be certain to like it and click.
the subscribe button in addition to the notification bell to be
. informed when I publish a video clip. Love and best dishes, y'' all.

There ' s no informing, yet here ' s some. That ' s what I ' m gon na do.I ' m gon na sprinkle them. He ' s so funny when I let them all out and he ' s going after those. We ' re behind the at, aren ' t we? I'' m going in advance and go in with … I obtained so much flour on '' em I can ' t even inform what items I obtained.

Lillie’s Kitchen

– I wan na be that Colonel
that was popular for the old, since currently, today, we have
reinvented fried poultry, and have you saw how prominent it is? I have cooked millions and millions of pieces of hen over my life time. We just drew in a delivery of poultry, and we wan na right away
obtain this hen seasoned. That'' s among our keys, marinating. This is a one and a half
dimension mug of marinate. I found out practically
everything you require to understand about a poultry from
the farm to the table.We have a ranch that is
outright greatest requirements for creating hen in the country. My intermediary and I have
been doing service for over 25 years. He understands what I need as a chef. So it starts with this raw item that comes below fresh
on a daily basis, six days a week. That'' s the process for flavoring the poultry. Now we'' re gon na take it to the cooler. – The new mosts likely to the top. The things from the day prior to it goes to the base. And afterwards we type of cycle it in the center, is what'' s made use of in the day.Make sure that it'' s seasoned for at the very least 24 hr or so. You can just picture just how numerous biscuits and just how much chicken we undergo if we obtain these once a week. And the brown mix is for hen. The white is for the biscuits. So we load them below. We count it, make certain we have sufficient, and afterwards we bring it in and we pack it for the restaurant. So today I'' m gon na get the batter and'I ' m gon na walk you guys with just how we obtain that procedure going. Yes, we made use of to do this back in the dining establishment in Compton, and that was in fact one of my very first work in high school. I would certainly have to drive all the escape to the restaurant that my dad had in Compton and make this by hand. – Trenton is my center boy and he works real very closely with me on whatever Honey'' s Kettle.He ' s a remarkable cook, a genuinely outstanding. – So here'' s the mix and it has all, you understand, the components, the flour obviously, different flavors and spices and various kinds of salts. So we start with filtered water, fresh filtered water. That gives us the most effective taste, the most effective crisp. My dad has been doing these recipes and developing his recipes for several years. So occasionally he alters up the amount of water we use '' reason he wants it to be a perfect consistency. – We'' re probably going through something like 100 pounds a day of batter mix. That would certainly be 2 of those bags you just saw. – We put that in. So we ready. And it'' s like the perfect uniformity after the 3 minutes and the quantity of mix we did. I like to call it like a.
thawed ice lotion milkshake or smoothie kind of consistency.

– So what we do is we come.
to the raw poultry right here. This is the marinaded chicken and we placed it to one side like that. And the function for that.
is when we go to dip the hen in it, we wear'' t. want the batter to diminish actually slow-moving due to the fact that then.
it'' s gon na be caked on batter. And we don'' t desire it diminishing so quick that it has no bubbles to it. We dip it in our batter, and you see that nice.
creaminess and just how it trembles, and we get rid of the unwanted.
and then we drop it in there. And you see that batter,.
see exactly how it'' s leaking off? You'' re currently a specialist, as you claim, it'' s not running off like water.It does have a specific.
thickness that'' s holding. Our chicken is made with a process. We call it the reinvention.
We'' re talking like 50 pounds of oil. It'' s the greatest grade of oil you can utilize. When we drop our wet poultry,.
it goes to the base. What it'' s doing is securing a crust of crunchy snapping crust. And that crust is gon na secure all the all-natural flavor of the.
hen, the marinate, and it'' s going to cause the. Because of the heat, hen to basically crush inside of it. Where does the warm originated from? The warmth comes from the bottom. This is a modern-day pot? That warm is gon na be more extreme at the base than at the top.This is a development of mine. It appears like, you understand, a sword. Yet we call it a pot fork. We can'' t place our hands in there, however we can reach down right here.
in the bottom of the kettle. And you'' ll notice when.
I obtain to the bottom, the chicken has actually lodged itself.
It'' s a heavy responsibility process. And there it goes down to the front and that'' s all set for the manufacturing line. My mom, that is from New Orleans, my papa that'' s from Shreveport, are two of the best chefs that ever before was.And I used to just kind.
sort of viewing her. It'' s based on all my experiences. We'' ve been around below for 20, 22 years. I think we had something.
to do with the popularity of fried poultry since.
currently individuals recognize you can obtain healthy fried poultry, fried hen that leaves.
When the bell rings, the oil where it belongs and offers you just the final product.And after that we ' re gon na damage it apart and get it prepared for.- Ready to make the mother biscuit.- Biscuits are as American as it gets. The recipe for the biscuits, it came from research study and.
We call her mom'' s biscuits.- Even at home, they call me mom biscuit. They'' re renowned in here.
and years of advancement. – I have individuals at the office.
that currently know just how to make biscuit. As long as I'' m in the store, I don ' t want nobody.
else making the biscuits while I'' m in the store. – She cuts at a angle and.
Raises the biscuit at the very same time, and it dislodges the biscuit.
from the remainder of the dough. And afterwards they'' re touching.
and kissing each other, really vital in baking.
a biscuit that you do that so they climb together. The center of that, we.
place what we call biscuits with the dimple. It'' s where individuals place their.
butter and their honey or syrup. And they put it right there in the facility. – Fluffy.
– Beautiful. I didn'' t develop fried chicken. The important things I did was perfected it. We state to people that,.
what type of food are we? We'' re American food. When I did my study on Honey'' s Kettle, I mosted likely to the main collection and looked into early.
They were the chefs. Our individuals are very.
I can inform when I eat something, when it'' s been prepared. That might be in my DNA. It was my enthusiasm to provide.
an item that would last. Hen is currently the number.
one meat eaten in America. We are seeing this resurgence as hen is because some people.
truly understand how to do it, and we'' re among those people. That'' s my thing. Honey'' s Pot fried hen,.
a new old made company.

– Trenton is my middle son and he works genuine carefully with me on whatever Honey'' s Kettle.He ' s an impressive chef, a truly amazing. We call her mother'' s biscuits. I didn'' t create fried chicken. When I did my research on Honey'' s Kettle, I went to the main collection and investigated early.
Honey'' s Pot fried chicken,.

Lillie’s Kitchen