- Hey, y'all, come on in
and get in the kitchen. Now, I don't know about where y'all live, but here in Savannah, the
heat is rearing its ugly head. And you talk about not wantin' to cut on an oven or a burner. How bout it Eddie? Now, Eddie comes from New Hampshire and he came in the other day and he said, mama said it's snowing
up a storm at her house. I can't believe it and
it's 80 degrees here or 85. So anyway, the hotter it gets, the less I want to cut on any appliances that's gon' bring added heat to my house. So, I'm going to share with y'all a recipe that's like very, very similar to how we do it at Paula
Deen's family kitchen and the lady and sons and creek house. So, I'm gonna start. Now, it really depends on how
much chicken you're cooking. I'm only cooking two, four, five pieces, just enough to show y'all. So, I'm just goin' use one egg and I guess about a
half a cup of hot sauce. And... I add just a little squirt of water. Now, the recipe doesn't call for water but I just like to put
little dab of water in there. (sauce mixing) Okay. So now we're going
to season our chicken with our house seasoning. I see Eddie put a little
pack of something in to keep it fresh. Right Eddie? - [Eddie] Yes. I went and got-- - [Paula] 'Cause this
is, this is our homemade. All right. So we want to turn those over. So when you do make it from scratch at home, this is a back piece and I do love a back. See, that's the last part of that goes over the
fence right there, Eddie. You see there, (Paula laughs) the last part over the fence. (water running) All right. I'm gonna wash my hands 'cause I don't wanna put my
hands back in my salt boxes. Not clean. You know, I have to do
it with my hands, Eddie. - [Eddie] You do. - Otherwise, I would,
I would get it wrong. Okay. So now we are going to, I can't get it all in that bowl, but I can get it all in this bowl. So we're gon' put our chicken over here. And I'm gon' give it
one more little squirt for good measure. And then I'm gonna pour
my marinade over it. Now, at the restaurant,
we let this marinate for a little while. We just stick it in our cooler, you know, and give it some tosses. So, if you have that kind
of time, that would be nice. To just let it soak up some of that wonderful
flavor from my hot sauce. Thank you Eddie. You pulled out the soap, hand
soap dish for me didn't you? Alrighty. So now, I'm gon' have to move our flour to a bigger bowl so I'll
have room to toss it. And I think this one will work fine. So, I'm using, maybe a cup and a half of flour for just five pieces of chicken. So, just depends on how
much chicken you're cooking. You know, if you're cooking, Michael said that his
mother, for he and Hank, and his father and his
mother and his granddaddy, his mother fried either
two or three chickens. I can't imagine frying
two or three chickens, for a five member family. And I don't even know
if Nick was there yet. 'Cause Nick probably wasn't even born yet. But anyway, so just increase your, your marinade to match how much chicken you're frying. You know what I need to
cut this breast in two. I did not think that of that y'all. But I want it to match the other pieces. So, let me find a good knife. A sharp knife. So Eddie found my knife for me. So, I'm just gonna (chicken slicing) cut through that breast just like that. And then go right back in the flour again. Yeah, now that'll stand a better chance of everything cooking even. And the times I'm going to
give y'all on the air fryer, because your chicken could be
bigger than mine or smaller. I'm going to give you the cooking time for the size chicken
that I'm cooking today. Come on, get over that fence. (Paula laughs) I love a back. I love, love, love it. But this is my favorite
piece and that's the thigh. I just love the dark-meated chicken, because that's where all the juices are. A breast can have a
tendency to get dried out. And I just like the moisture. That one needs a little bit more flour. I was about to cheat him. Okay. So, we are going to put this in our air fryer and I'm using the, my
9.5 air fryer, y'all. It is, it's the largest one that I make and it may be the largest
one on the market. You think Eddie? Theresa, do y'all know? - [Eddie] You know,
actually, I think there, I think we have one size up. We have a 10. - [Theresa] Oh yea, we have a 10. - Oh, we have a 10 now? Wow, we started y'all, when I
started producing air fryers, five, maybe, was it five years ago, Eddie? - [Eddie] Yes. Well, it was maybe 6. It was right before I came. - Oh, there were 3.5, 3.5 air fryers. I mean, I can't believe it. They were probably not this
big and the baskets were round. So, you lost a lotta, a lotta space. So, we've come a long way, baby. So, I'm setting this one at 350. And I'm gon' spray our chicken. Because this is what
makes it get nice crispy. (oil sprays) Put that, that side down because I'm going to spray it again on the other side. Yes. Looks good doesn't it, Eddie? (Eddie agrees) Now you can use any
kinda spray you want to. I've got olive oil up there and I've got, I may even have some
canola oil, I don't know. But I just, they hooked me
with the butter flavored. So, I'm going to cook this for 15, 15 minutes. (air fryer whirring) And you might want to double check me. I think I've got it set on 15. And we're going to come back and we probably will need
to spray it one more time. So, see ya in 15. Okay. Our 15 minutes is up and
look at that chicken, y'all. Look how good that looks. You know, so you say you can't
have fried chicken anymore. You know, this is hard to beat. Look at that. It's getting so nice and crisp, and that's because we sprayed it. And there's no calories
or fat in that spray. So you can use it guilt free. All right. So, we just gon' make sure that
gets sprayed one more time. Now, we gonna put it
back in but 10 minutes. Okay, I can see the 10. And then, at the end of 10 minutes, we're gonna turn the temperature up to 400 and finish cooking it. Our fried chicken is fixing to bing. Now, if you'll remember, I
cooked it for 15 minutes, I came in, sprayed it,
turned it, sprayed it again. The spray is really the trick that's gonna get you where you want to be with your fried chicken
cooked in the air fryer. I cooked it for 10 more minutes. And then I turned it up to 400 degrees for the last seven minutes. And I probably sprayed
this three or four times. So, let's see what we got. (chicken sizzling) Hear that popping. Look at that chicken. Look at that chicken. Would you, Eddie? Last piece over the fence. - [Eddie] Looks good. I mean, it really looks like deep fried-- - [Paula] It looks like
deep fried chicken. It truly is, an incredible piece of equipment. This air fryer, just when you thought, you couldn't have fried
chicken ever again. You check out our air fryer. And you can tell your doctor, that doc, I think I can
have fried chicken again, as long as I fry it in the air fryer. And see what your doctor says. And if he doesn't believe you, the next time you go to the doctor, take him a piece of your fried
chicken and see what he says. I mean, that, if I didn't know better, I would think that I had
dropped that in grease, Eddie. Look at that beautiful fried chicken. It looks like my mother's, looks like my mother's fried chicken. - [Eddie] And you said she did
like a, kind of like a steam? - No, the grandma did. - [Eddie] Oh, your grandmother did? Okay. (Paula chewing) - You gonna be so happy. And I know Claudia, she cooks very healthy for her family. And, that is so good. I've never seen her use regular flour, but I know she uses an almond flour. Right, Eddie? - [Eddie] Yeah. - You can get different flours that, you know, if you don't want to
eat like regular white flour. So you can use any type of flour you want. You're gonna be so happy. So, so happy. Loving best dishes, y'all. You gotta fry you some chicken.
