– 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