0:04
you know, we've stuffed ourselves during the holidays,
0:08
but I still want some fried chicken,
0:12
and I know I shouldn't be cooking fried chicken,
0:16
so I'm gonna do it air fryer style.
0:19
Because that really does, you know,
0:22
save a lot of fat that you won't be getting.
0:26
So I am using my Paula Deen fried chicken coating,
0:32
and if you don't have any, you can use your flour.
0:36
It just won't be seasoned, you know, the way this one is.
0:40
And I've got three eggs
0:42
and I've got my Paula Deen hot sauce,
0:44
which is so, so, so, so good.
0:47
You know, I met at a book signing up there in Nashville.
0:51
Do you remember that young woman coming through
0:54
and saying, she brought me a bottle of hot sauce?
0:58
And how many did she say she had ordered within?
1:01
- [Eddie] I don't remember but.
1:02
- [Theresa] Oh like a case.
1:03
- [Eddie] But she must, she must put it on.
1:04
- No, it was more than that.
1:06
- [Eddie] Yeah, she must put it on every.
1:07
- It was like a hundred bottles.
1:09
- [Theresa] Oh my lord.
1:10
- She had bought in a short period of time.
1:12
But she was such a huge fan of that,
1:14
and I got a real kick out of that.
1:17
So I've got my three eggs
1:26
and the recipe may appear a little different
1:30
from what I'm sharing with y'all, but that's all right.
1:38
'Cause, you know, it's all about
1:41
doing it to suit your tongue, your palate.
1:46
- [Theresa] Is that enough?
1:47
We have more hot sauce.
1:48
- No, that'll be fine.
1:49
And it's not, it's not in this recipe,
1:55
but we have always put some water
1:58
in with our hot sauce and our eggs.
2:04
And you know, the funny thing
2:06
that just looks like it would be so hot, doesn't it?
2:12
No, the heat cooks out of it, but it leaves a flavor,
2:15
like you're wondering where'd that come from?
2:20
So, alright, now I've got my flour right here.
2:25
Now I highly recommend if you're gonna cook fried chicken
2:30
that you get your chicken and you season it
2:34
earlier in the day and put it in the refrigerator
2:38
and then pull it out when you're ready
2:40
to start the cooking process.
2:47
that I seasoned with a little house seasoning
2:51
and it's been sitting in the refrigerator.
2:55
So I'm going to put this in our hot sauce
3:01
for it to start soaking.
3:03
And I like for mine to sit for a while in this.
3:08
Now I'm gonna show you something else.
3:14
Thighs are the thick, dark meat
3:17
and it takes longer to cook than your breast meat.
3:19
So that's that thigh bone.
3:21
And I'm gonna pop it, I just popped it just like that
3:24
because this is the last part to get done.
3:27
So I popped that thigh bone so it would open up.
3:38
And I'm a firm believer
3:42
in using the best brand of chicken that you can find.
3:47
So I'm not opposed to this sitting in this combination
3:52
of eggs, hot sauce, and a little water.
3:55
I'm not opposed to it sitting 30 minutes to an hour.
3:59
I would just sit it back in the refrigerator
4:02
and let it sit until you're ready to cook it,
4:05
because you know you're just gonna get the flavor
4:11
on the outside instead of going inside that chicken.
4:16
So that's what I would do.
4:22
But you do what works for you.
4:33
I scrubbed my hands so good I'd love to not get
4:39
my hands back in that chicken.
4:45
(utensils clattering)
4:48
Okay, and then we just want to shake off the excess.
4:55
And my air fryer is just like any oven.
5:00
It cooks hotter in some spots.
5:03
I found it cooks hotter
5:06
in the front then in the back.
5:10
So I'm gonna to put our thighs in front
5:18
because remember our thighs will take the,
5:21
take the longest cooking of any of it.
5:26
So the next pieces that take the longest, like I said,
5:30
it's the dark meat and the legs are our dark meat.
5:37
And I've gotten where the older I get,
5:41
you know, I love the wing, I love the thighs,
5:44
I love the leg, but just in the last couple of years,
5:51
I really, really dig a chicken leg.
5:57
Might be my favorite.
6:08
I can get one more piece in there.
6:12
So I think I'll do the biggest breast,
6:16
and this is definitely the bigger of the breast.
6:28
Wanna make sure everything's coated.
6:33
And you know, every time I'm out in the restaurants,
6:39
people have told me a hundred thousand times
6:44
that our chicken is the best chicken they've ever tasted.
6:47
And of course that makes me real happy
6:49
because we have used this same formula with chicken,
6:55
frying chicken since I was in the Best Western
6:59
and starting in 1991, we have not changed our recipe.
7:06
I say even share it with everybody.
7:09
Somebody said, why are you telling your recipes?
7:13
I said, because it's not always convenient
7:19
and if you're starving and you want it quick,
7:22
folks know where they can find me.
7:30
Now we're gonna spray this real well
7:34
because that will help us with the crispiness
7:41
and help it with the browning.
7:43
So I can't tell you how long to put this in for.
7:48
I'll just be keeping my eyes on it
7:50
and I'm gonna put it on 400
7:55
(fryer tray clatters)
8:00
and I'm gonna put it on
8:05
for at least 20 minutes
8:08
and then I'll turn it, spray it, and cook it some more.
8:13
Okay, y'all, our chicken is looking so good.
8:17
I've cooked this for 20 minutes
8:20
now I just wanna turn it over
8:22
and I wanna do it gently so nothing will get,
8:27
won't lose any crust.
8:30
All right, so I'm gonna wanna spray that
8:34
because it just makes all the difference in the world
8:36
in it being crispy or not.
8:40
Now, before we serve this, I'm gonna wanna take
8:46
my thermometer that I trust.
8:50
You know, it's a good one.
8:57
I want, I will check the temperature of these
9:01
with my meat thermometer before I actually serve 'em.
9:06
So I'm gonna run it for 20 more minutes.
9:08
So that will be 40 minutes.
9:11
And, but I will be checking on it sooner than that.
9:16
But I think 20 minutes will,
9:19
I might turn up that temperature
9:20
just a little bit 'cause I can,
9:22
'cause this one goes to 430.
9:25
It's now been like 30 minutes, so I'm gonna check it.
9:28
Now, you wanna make sure that you test the dark meat first.
9:44
Look at all that beautiful chicken y'all.
9:52
I can't hardly wait, now come on,
9:54
I'm gonna turn that all the way up
9:56
'cause I just want that skin to get crispy again.
10:02
And I'm going after my favorite piece.
10:04
- [Teresa] I was gonna say,
10:05
can we eat though, waiting for a few pieces.
10:07
- Yes, come get your, yes, come get your favorite piece.
10:12
Just please don't let it be two legs.
10:27
Isn't that coating good?
10:31
This is so much easier than trying to fry it in.
10:35
- [Teresa] Absolutely, and healthier.
10:36
- On your stove, yeah.
10:38
- [Theresa] Way healthier,
10:39
what I said earlier.
10:58
I hope y'all have enjoyed this video as much as Theresa
11:01
and I enjoying this fried chicken.
11:03
And if you're thinking about getting an air fryer,
11:08
I would highly recommend this air fryer.
11:13
It is so good, and it does everything it tells you it'll do.
11:19
- [Theresa] And goes up to 430 degrees.
11:21
- Yeah, 430 degrees, which I love.
11:37
- [Theresa] You know Eddie's water's mouthing,
11:39
his mouth is watering.
11:40
- His water's mouthing.
11:43
- [Theresa] I can't talk.
11:50
Teresa just said, bye y'all.
11:54
- [Teresa] I have a mouth full.
11:55
- Love and best dishes.
12:00
Hey, y'all, it's Paula Deen.
12:02
Now, if you enjoyed this video, be sure to like it
12:05
and click the subscribe button as well as the notification
12:09
and bail to be alerted when I post a video.
12:13
Love and Best Dishes Y'all.
