– Okay, y'' all, you know, we ' ve packed ourselves throughout the vacations, yet I still desire some fried chicken, and I know I shouldn'' t. be cooking fried hen, so I'' m gon na do it air fryer design. Because that truly does, you know, conserve a great deal of fat that.
you won'' t be getting. I am utilizing my Paula. Deen fried poultry covering, and if you put on'' t have any kind of,. you can utilize your flour. It simply won ' t be experienced,. you know, the method this is. And I ' ve got three eggs and I ' ve got my Paula Deen hot sauce, which is so, so, so, so excellent. You recognize, I met at a publication.
authorizing up there in Nashville. Do you keep in mind that.
girl coming through and claiming, she brought.
me a bottle of warm sauce? And just how numerous did she claim.
I don'' t remember. Oh like an instance.
Eddie] She must,. she must place it on. – No, it was more than that. -[ Eddie] Yeah, she must put it on every. – It resembled a hundred bottles. – [
Theresa] Oh my lord.- She had actually purchased in a. brief time period. However she was such a substantial follower of that, and I obtained a real kick out of that. I'' ve obtained my 3 eggs (whisk clanking) I'' m gon na defeat up, and the recipe may.
show up a little various from what I'' m sharing with.
y'' all, yet that ' s okay. 'That ' s all right. ' Reason, you recognize, it ' s all regarding doing it to match your tongue, your taste buds. All right, so it. – [Theresa] Is that enough? We have extra warm sauce. – No, that'' ll be fine. And it'' s not, it ' s not in this dish, but we have always place some water in with our warm sauce and our eggs.( whisk clanking) And you understand, the amusing thing that simply resembles it. would certainly be so hot', doesn ' t it? However it ' s not.No, the warmth cooks out of. it, however it leaves a taste, like you ' re questioning. where ' d that originate from? What is that? So, alright, currently'I ' ve. got my flour right here. If, now I highly advise.
you'' re gon na cook fried chicken for dinner, that you obtain your.
poultry and you season it earlier in the day and.
place it in the refrigerator and afterwards pull it out when you'' re all set to start the cooking procedure. I have my hen that I seasoned with a.
little house home and it'' s been sitting resting the refrigerator. I ' m going to put this in our warm sauce for it to start soaking.And I like for

mine to.
Now I'' m gon na reveal you something else. Upper legs are the thick, dark meat and it takes longer to.
chef than your bust meat. So that'' s that thigh bone. And'I ' m gon na pop it, I simply. popped it easily because this is the tail end to get done. I stood out that upper leg.
bone so it would open up. Okay. And I'' m a firm believer in using the most effective brand of.
I'' m not opposed to this. I'' m not opposed to it resting.
Half an hour to an hour.I would just rest it.
back in the refrigerator and allow it rest till.
you'' re prepared to prepare it, because you know you'' re. just gon na get the flavor outside rather than.
going inside that chicken. That'' s what I would do. However you do what works for you. All. I would certainly like to, I'rubbed my hands so. good I ' d love to not obtain my hands back because hen. So I ' m gon na try.( utensils clattering) Okay, and then we simply want.
to get rid of the unwanted. And my air fryer is simply like any oven. It chefs hotter in some areas. I discovered it chefs hotter in the front then in the back.So I ' m gon na to place'our upper legs in front because remember our upper legs will take the, take the longest food preparation of any one of it. So the following pieces that take.
the longest, like I claimed, it'' s the dark meat and the.'legs are our dark meat. And I ' ve obtained where the older I obtain, you know, I like the. wing, I love the upper legs, I love the leg, but simply in. the last number of years, I actually, truly dig a poultry leg. Could be my favorite. Okay, I can get one even more item therein. I think I ' ll do the greatest breast, and this is most definitely.
And you understand, every time. I ' m out in the restaurants, individuals have actually told me a. hundred thousand times that our hen is the finest.
And of training course that makes me actual pleased since we have used this. I claimed, since it ' s not constantly practical to do this at home, and if you ' re starving. Currently we ' re gon na spray this actual well because that will certainly assist.
I can ' t inform you how. long to put this in for. I ' ll just be maintaining my eyes on it and I'' m gon na place it on 400 (fryer tray clatters) (dial cogs) and I'' m gon na place it on for at least 20 mins and afterwards I'' ll turn it, spray. it, and cook it some more.Okay, y'' all, our chicken. is looking so good. I ' ve cooked this for 20 mins currently I just wan na turn it over and I wan na do it delicately.
Absolutely nothing will certainly obtain, won'' t shed any crust. All right, so I'' m gon na wan na spray that due to the fact that it just makes all.
the distinction on the planet in it being crunchy or not. Now, before we offer.
this, I'' m gon na wan na take my thermostat that I trust. You know, it ' s a good one.( spray can hissing) I desire, I will inspect.
the temperature of these with my meat thermometer.
prior to I actually offer '' em. I ' m gon na run it for 20 more mins. So that will be 40 minutes. And, yet I will certainly be checking.
I believe 20 mins will, I may transform up that temperature just a little bit '' cause I can, ' cause this one goes to 430. I ' m gon na check it.
It ' s way done. Look at all that gorgeous poultry y'' all. I'can ' t barely wait, now come on, I ' m gon na turn that all the way up ' cause I simply desire that.
awaiting a couple of pieces. – Yes, come get your, yes,.
Simply please wear'' t allowed it be 2 legs. (everybody giggles) Isn'' t that coating good?
than attempting to fry it in. – [Teresa] Absolutely, and much healthier. – On your stove, yeah. – [Theresa] Means healthier, what I said previously. – I understand. Mmmm (hands slapping) I really hope y'' all have actually delighted in. this video as long as Theresa and I appreciating this fried chicken. And if you'' re thinking.
about getting an air fryer, I would extremely suggest this air fryer.It is so great, and it does. whatever it informs
you it ' ll do. – [Theresa] And goes up to 430 degrees. – Yeah, 430 levels, which I enjoy. Okay, out you come. Oh. (bell rings) – [Theresa] You understand.
Eddie'' s water ' s mouthing, his mouth is sprinkling.- His water ' s mouthing. Hey, y'' all, it ' s Paula Deen.
Currently, if you enjoyed this video,. make certain to like it and click the subscribe switch.
As the alert and bond to be notified.
when I upload a video. Love and Best Dishes Y'' all.

And it'' s not, it ' s not in this recipe, yet we have constantly place some water in with our warm sauce and our eggs. I assume 20 minutes will, I may turn up that temperature simply a little bit '' cause I can, ' reason this one goes to 430. I'can ' t barely wait, currently come on, I ' m gon na transform that all the method up ' cause I just want that. Eddie'' s water ' s mouthing, his mouth is watering. Hey, y'' all, it ' s Paula Deen.

Lillie’s Kitchen

– 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

– Okay, y'' all, you know, we ' ve packed ourselves throughout the vacations, however I still want some fried chicken, and I know I shouldn'' t. be cooking deep-fried hen, so I'' m gon na do it air fryer design. Because that actually does, you recognize, save a great deal of fat that.
you won'' t be obtaining. I am using my Paula. Deen fried poultry finishing, and if you wear'' t have any kind of,. you can use your flour. It simply won ' t be seasoned,. you recognize, the way this is. And I ' ve got three eggs and I ' ve got my Paula Deen hot sauce, which is so, so, so, so excellent. You understand, I fulfilled at a publication.
subscribing there in Nashville. Do you keep in mind that.
girl coming via and claiming, she brought.
me a bottle of hot sauce? And the number of did she state.
I don'' t bear in mind. Oh like a situation.
Yeah, she needs to put it on every. – It was like a hundred containers.
Theresa] Oh my lord.- She had actually gotten in a. brief time period. She was such a massive fan of that, and I obtained a genuine kick out of that. I'' ve obtained my 3 eggs (whisk clanking) I'' m gon na defeat up, and the recipe may.
show up a little various from what I'' m sharing with.
' Reason, you understand, it ' s all about doing it to match your tongue, your palate. – No, that'' ll be great. And it'' s not, it ' s not in this dish, yet we have constantly place some water in with our warm sauce and our eggs.
you'' re gon na cook fried poultry for supper, that you obtain your.
poultry and you season it earlier in the day and.
Currently I ' m gon na show you something else. Thighs. Upper legs are the thick, dark meat and it takes longer to.
So that ' s that'upper leg bone. And I'' m gon na pop it, I simply. Because this is the last part to get done.So I stood out that thigh, popped it simply like that.
bone so it would certainly open. Okay. And I'' m a firm believer in operation the most effective brand of.
I'' m not opposed to this. I'' m not opposed to it resting.
Half an hour to an hour. I would simply rest it.
back in the fridge and let it rest till.
you'' re all set to cook it, since you know you'' re. just gon na obtain the flavor outside rather than.
going inside that poultry. To make sure that'' s what I would certainly do. However you do what help you. All right. So, I would certainly love to, I'scrubbed my hands so. great I ' d love to not get my hands back in that chicken.So I'' m gon na try.( tools clattering) Okay, and afterwards we simply desire.
to get rid of the extra. And my air fryer is much like any type of oven. It cooks hotter in some spots. I discovered it cooks hotter in the front then in the back. So I'' m gon na to place our thighs in front because remember our thighs will certainly take the, take the longest cooking of any of it. The next pieces that take.
the longest, like I claimed, it'' s the dark meat and the. legs are'our dark meat.And I ' ve obtained where the older I get, you recognize, I love the.
wing, I love the thighs, I love the leg, yet just in.
Okay, I can obtain one more piece in there. I assume I'' ll do the greatest breast, and this is most definitely.
the larger of the breast. Wan na ensure every little thing'' s covered. And you know, whenever.
I'' m out in the restaurants, people have actually informed me a.
hundred thousand times that our hen is the very best.
poultry they'' ve ever tasted. And obviously that makes me actual happy due to the fact that we have used this.
very same formula with hen, frying hen considering that I.
remained in the very best Western and starting in 1991, we.
have not changed our dish. I claim also share it with everybody. (Paula laughs) Somebody said, why are.
you telling your dishes? I claimed, because it'' s not constantly practical to do this at home, and if you'' re depriving.
Here we go.Now we'' re gon na spray this genuine well since that will certainly assist. I can'' t inform you just how.
long to put this in for. I'' ll just be maintaining my eyes on it and I'' m gon na place it on 400 (fryer tray smashings) (dial cogs) and I'' m gon na place it on for a minimum of 20 minutes and then I'' ll transform it, spray. it, and cook it some a lot more.
Okay, y ' all, our chicken. is looking so good. I ' ve prepared this for 20 minutes now I simply wan na transform it over and I wan na do it carefully.'Absolutely nothing will get, won ' t shed any crust. All right, so I'' m gon na wan na spray that due to the fact that it just makes all.
the distinction worldwide in it being crispy or otherwise. Currently, before we offer.
this, I'' m gon na wan na take my thermostat that I trust. You know, it ' s an excellent one.( spray can hissing) I desire, I will certainly inspect.
the temperature of these with my meat thermometer.
before I really serve '' em.So I ' m gon na run it for 20 more mins. That will be 40 mins. And, however I will certainly be examining.
I assume 20 mins will, I might transform up that temperature simply a little bit '' cause I can, ' cause this one goes to 430. I ' m gon na inspect it.
Now, you wan na see to it that. you test the dark meat initially.'Uh oh I ' m, oh and it ' s done. It ' s way done. Check out all that stunning hen y'' all.I can'' t hardly wait. I'can ' t rarely wait, currently begun, I ' m gon na turn that completely up ' cause I simply want that. skin to get crunchy once more. (hands slapping )'And I ' m going after my favored piece. – [Teresa] I was gon na state, can we eat though,.
awaiting a few pieces. – Yes, come get your, yes,.
come get your favorite piece. Simply please put on'' t let it be 2 legs.

( everyone chuckles) Isn'' t that finishing good? This is a lot easier.
than attempting to fry it in. – [Teresa] Absolutely, and much healthier. – On your cooktop, yeah. – [Theresa] Means healthier, what I claimed previously. – I know. Mmmm (hands clapping) I hope y'' all have actually appreciated. this video as much as Theresa and I appreciating this fried chicken. And if you'' re thinking.
concerning getting an air fryer, I would highly suggest this air fryer. It is so good, and it does.
-Yeah, 430 degrees, which I enjoy. Okay, out you come. You recognize.
Eddie'' s water ' s mouthing, his mouth is watering.- His water ' s mouthing. (Paula laughs) – [Theresa] I can'' t talk. – Mmmmm. Teresa just stated, bye y'' all. -[ Teresa] I have a mouth complete. – Love and finest dishes. Hey, y'' all, it ' s Paula Deen.
Currently, if you appreciated this video clip,. make certain to like it and click the subscribe button.
as well as the notification and bond to be notified.
when I publish a video. Love and Best Meals Y'' all.

And I ' ve obtained three eggs and I ' ve got my Paula Deen hot sauce, which is so, so, so, so great. I think 20 mins will, I may transform up that temperature level simply a little bit '' reason I can, ' cause this one goes to 430. I'can ' t barely wait, now come on, I ' m gon na turn that all the means up ' cause I just want that. Eddie'' s water ' s mouthing, his mouth is watering. Hey, y'' all, it ' s Paula Deen.

Lillie’s Kitchen