 That's good. We are finally in our new kitchen and I am going to introduce you to the kitchen and we're gonna fry some chicken. The first thing we're going to do is mix up our seasoning for fried chicken. If you don't have the right seasoning, no matter how you fry it, it's not gonna be as good as it should be, okay? So we're going to use two parts paprika and two parts salt to one part white pepper, black pepper and cayenne. You're just gonna shake that up and get it good and mixed up for your seasoning for your chicken. And I'm gonna go ahead and since I got this laying here, I'm gonna sprinkle the chicken pretty good. And then we're gonna get out some egg for an egg wash. And we'll sprinkle the chicken some more too, okay? All right, we're gonna beat up a couple of eggs. Beat it up good. I'm just gonna season my chicken and dip it in the egg wash. So I'm just seasoning the other side. You're gonna find that we are making, you can see how that stays on there really well even after you put it in the egg wash. Right now, some with skin on and some with skin off because believe it or not, the skin actually sucks up a lot of oil and your chicken will be greasier if you leave the skin on. And it's really good with skin off. We like it better with skin off. And yes, we love crunchy skin, but that's just how we like it. We prefer it with skin off, but I wanted to fry some up both ways so that you guys could see it. Another thing is I love a buttermilk soak for chicken, but only when I'm doing chicken fingers because when you're doing bone-in chicken, it has to cook a lot longer. And when the chicken is cooking longer, it gets really brown with a buttermilk wash instead of an egg wash. And egg wash keeps it real pretty and golden. Now, this does have a tiny kick to it, not real, it's not real hot. So keep that in mind when you're putting it on there. If you don't wanna use a cayenne or you wanna use half cayenne, but I'm gonna tell you this chicken, you won't even know. If you don't put too much on it before you fry it, you're not even gonna know it's got cayenne in it because it's a perfect amount of seasoning. It really is. Now I'm gonna start battering the chicken. This is a self-rising flour. We use white lily self-rising flour down here in the south or my whole family did. And I believe Chris's did too. And so you're just gonna do a really good flour coating on each piece. And I'm just gonna scoot these over and let them sit over here for about 10 minutes before we fry it. If you let them sit for about 10 minutes before you fry it, the batter will stay on really good. And you won't have to worry about it coming off of your chicken while you're frying. So today we've got two wings, two breasts, two legs, two thighs and one pulley bone. The meat's still there and the bones are still in there. It's just popped. I don't have any kids, so I'm not too worried about it. All right, so now that we got this batter on, now's a good time to go ahead and start getting your iron skillet heated. You want it thoroughly heated. I'm hoping I washed my hands, but I want you to see that I did spread those out so that they wouldn't stick together and pull off some of the batter. Okay, today we're using peanut oil. It's the best thing to fry chicken into meat. So, let's get it in the, I'm gonna make it at least an inch deep. This is a 10 inch cast iron skillet. I'm gonna turn this heat up. It's a 10 inch cast iron skillet and it's three inches high. Probably have to fry this chicken in two batches. Okay, and now we're heating up our oil. I like to get like a little piece off the chicken to drop down in the oil. And once it starts to flow, then I know that the oil is hot enough and of course right now it is not. All right, I've turned up the temperature and it is starting to swim around in the skillet. My chicken is not cold. It has been sitting out for about an hour and a half. So it's not, it's still gonna cool down the oil, but it's not going to just completely cool down the oil. We're gonna cook the skin side on first. This is the first time I have cooked with the stove. So I don't want to burn anything. We'll see how I do. And guess what, y'all, I don't even have four down here. I'm gonna put my pulley bone over here in this corner. I've got a lot of, I think I'll wait for the second batch for the pulley bone because I got a lot of oil in here and some, a little bit of it will evaporate that way. I don't have to worry about it running over. All right, we're gonna flip this. It's almost in six minutes. It's pretty much in six minutes, okay? So I'm hoping that this hasn't gotten a little brown on the bottom against the skillet and it probably has. And let's flip this last piece over. I don't have prawns down here yet. I haven't been to the store and gotten any. So y'all just bear with me. Now, this is getting too brown against the bottom. So I've got it down on five now and I'm hoping that'll keep it from doing that. We're gonna wait and see. This is a prawn because I've not used this stove before ever and everything takes time for it used to. So if I get this batch to brown the next batch should be perfect. And the pulley bone finishes these two. Breaking down, let me turn off this fan so y'all can hear me. I don't want to turn it right back on. But it's starting to smoke more, which means the oil's breaking down, which means it's hotter. So the more it does that, the more you're gonna have to kinda turn it down as you go to keep it from burning on the bottom. Need to let it rest a good five minutes. Two different batches that we did. Get a few potatoes. I already like this bar, y'all. And I am going to get a wing from this and I'll get the pulley bone from this one because this is skin off and this is skin on, of course. All right, let's cut into this pulley bone piece. Did you see that squirt? It's juicy. See the juice running out of the bottom onto the plate. It's delicious, I wanna taste it. Best chicken ever. I'm just gonna show you by using this paper towel the difference in a piece of chicken with skin on the skin off. This is a skin on thigh. And I'm just gonna open it up and you can kinda see how the grease will get culled in between the skin and the chicken. Now y'all might like that. And if you do, by all means leave the skin on. Okay, because a lot of y'all like to eat this part. I'll go ahead and take a bite for ya for those of y'all that just really like it. Yes, good. We do have a vented exhaust here, which I did not have before. This is a electric stove and we're gonna test it out for our chicken today. And so when I turned this on, I was like a kid in the candy store. I'm amazed. Let me just tell ya, I'm just a country girl. That amazed me. So anyway, we got open shelving in here. We got our letters in here for CBC. I've got all my serving pieces up here with some pretty glasses we're gonna use. Yes, we're gonna use them even if they're antiques because that's what's fun about having them. It's using them. And we just decorated it up for y'all. We hope you enjoy it. We hope you enjoy this wonderful video. And of course, we are not officially moved in so there's still a lot of little things to come. But we're just really excited and we're excited that you guys are here with us. I hope y'all have enjoyed watching me make Southern fried chicken and a cast iron skillet today. And for helping me learn how to use my new oven. Thanks for watching Color Belly Cooks where we cook like mama did.