 got. We're gonna cut some fingers out of some chicken breast. Chris just picked them up at the grocery store. I had to make sure that they were thawed because I knew I was about to cook them. So they're still colder than I normally would cook them. Normally I'd let them sit out you know just a few minutes and let them soak in the buttermilk but today I'm gonna be in a little bit more of a hurry than I normally am. So I'm just cutting like this part off because my kids are not gonna want to get that in their mouth when they go to eat a chicken finger and I'm just trimming them up and cutting fingers out of them. Then we're gonna rinse them off just a little bit and throw them in some buttermilk. And if you want to know why I'm rinsing them because I don't always rinse them because they don't smell the best actually tonight to me. So whenever something smells a little bit like it's not the freshest I like to rinse it. Most of the time I don't rinse my chicken otherwise. Alright it's really just a few of us so I think that's enough. That's three breasts and that's quite a few fingers. So I'm gonna run them under some water and put them in this dish right quick. Then I'm gonna put a little buttermilk on them and I've got some whole buttermilk which will clean through them pretty good. Chris cut out the fish earlier so his filet not still in the sink and I can smell fish on it. That might be what I smell instead of my chicken. We went fishing. Where'd you go fishing today, Chris? Crooked River up at Harriet's Bluff. You've done pretty good and caught three keepers. Yeah, three nice trout. Bagel trout. Now I'm gonna wash my hands at this point. Yes, I picked up the bottle and washed it off too. And we're gonna get these in some buttermilk and get them started frying. We've got our oil already heating up. So you know it won't take the time to worry about my cutting board at this minute. You're gonna concentrate mostly on getting these breaded and ready for the fryer. So I've got some whole buttermilk. I'm gonna pour on top of them. And while they soak for a minute, go ahead and make some up a little bit and then I gotta rinse my hands off again. And while they soak for a minute, we're gonna mix up some good flour, some seasoned flour to cook them in. And of course, we're gonna be using white lily. We are now sponsored by white lily. And I just made me a sign to go on the wall in that way because I'm bad about buying my flour and dumping it in my bins and not saving the bag. So I made me a sign for the wall just so that Chris could show the sign because I can't always show my white lily bag. All right, so we're gonna go out our self-rising flour. I do like to use self-rising flour. It makes a crunchier crust. You can always add a little cornstarch if you want to make it even more crunchy. We're gonna put a little bit of this in here. And there's an actual recipe for these if you want to go buy it. Go buy the recipe. Yeah. Not go purchase the recipe. Go buy it. All right. And so it has paprika, some ranch seasoning, and I bought me some new ranch seasoning and it's not in here. Must be still in the pantry because this is kind of gotten, you know, like it's pretty old. Every time things get old. So we put paprika in it. We put ranch seasoning in it. I'll just pick that up. We put pepper and salt and we mix that up. And this was Amy's request. This is hard for her birthday. So I've got to smash it. She turns 19 today. Yep, she gets to be 19 today. Well, she is 19 today. So we told her she could have anything she wanted. Of course she wants these. This is my kid's favorite. My chicken fingers and they like honey mustard. I'm not making the honey mustard. I actually have some kins honey mustard and we're gonna be using that for supper instead. So this is really good. The ratios, if you use my directions for my recipe, you'll find that the ratios are really good. I'm gonna turn this up to high. And while I'm waiting on that to get really hot, we're gonna bread these because they need to be breaded just a minute before you throw them in there. You can see how fluffy this flour is when you put something in. It's like it just falls down in there. It's so nice and there's really no need to have to sift white lily flour. It's always just great. Which cookbook is this? It's in the first one, isn't it? Yeah. The chicken finger? Yeah, this is something I make all the time. So of course it's in my first cookbook. First cookbook is gonna have stuff in it that we just pretty much can't live without, you know, that we just make all the time. Because that's the first things I started cooking for Color Valley Cooks were our favorites. We're always the first in there first. She didn't have any recipes written down for hardly any of them. She had to start writing down the recipes. Yeah, I had to figure out what I was doing. Yeah, make it the same way every time. Yeah, and if you go by the recipe for this, I'm telling you the ratio for the salt and the pepper and the paprika is really good. And I probably should have went by myself if I hadn't been live. I would have got out my cookbook and done it right. Sometimes when I'm live, I just I'm a little bit more wild on camera. It's a lot harder to cook live than you realize. It's real easy to mess up. And so, and I hate for y'all to have to wait on me. This is a really big piece of chicken. I don't like the size of that piece of chicken. It really needs to be cut in half. I'm gonna save it right here. You want to make sure most of your chicken is about the same size. Because you don't want one that's overcooked and gets, you know, tough. And then one that don't get cooked enough. I'm gonna throw a little flour in here. A little extra. And so you got to be careful and make sure about the pieces are about the same size really. We just went to the post office today and we had lots of Christmas cards. Boy, do I love them. I was reading them, opening them up and reading them to Chris on the way home when we went to get the chicken. Because, you know, we've been out here on a few days. Thanks to everybody that sent Christmas cards. I'll probably show them in another video maybe. I like to take Christmas cards and cut the pretty picture off the front and use it for a tag on my Christmas presents the next year. It's fun to do. I'm gonna just get you a pair of scissors and trim off those pretty cards. Don't waste them. Trim them up. Punch a hole in them. Put a little ribbon on them and you got a nice name tag for your presents. Works great. But I love reading them. I love getting stuff in the mail. I got a couple of gifts in the mail and I got a couple of really nice little notes. And it's always very encouraging when you go to the mailbox and you got nice things like that to get in the mailbox. I am going to cut this. Reach back here and get my knife right through the middle. That would just slip by me. I'm gonna dip it in this buttermilk a little bit and bring it back over here to the flour. And then we're gonna do a test piece with what's left on my fingers just to see how hot this is. It's getting pretty warm. I think I can drop them. Now these are really cold so when they hit that water, I mean that oil, Lord of Mercy, crazy. When they hit that oil, I'm gonna rinse my hands off before I drop them. Because it ain't gonna hurt. With a gas stove, it doesn't get near as hot. It's an electric stove so I have time to rinse my hands off. And I only cook these a few minutes per side because I do cut them pretty thin. So just make sure that you rinse your hands good. Get your skillet pre-dicted. Get your oil in there. We're using peanut oil tonight and we do not reuse it when we're using it for meat. I will reuse oil when I use it for vegetables but not for meat. And we're just gonna throw some french fries in the air fryer. She likes a rat or eye to golden crinkles. Well, that'll be easy. All right, here we go. I'm gonna use my meat hook and that way I don't have to touch the chicken again. Lord, I just about got myself. Cooked yourself. Mm-hmm. And I think I'll cook these in two batches. And as soon as I get all of them in there, I'm gonna set my timer. Was that two? Yes, 40. It's a long one. Set. All right, so we're going for four minutes and hit start button on the timer. And while we're doing that, we can clean up our mess. I got a couple things, neat things for Christmas. I was gonna show y'all. I got this from Missy Patty. I get my jewelry from her from Paparazzi and she sent me this. And I'm actually gonna, I've actually decided what I'm gonna do with these two mixes. This is a chocolate chip cookie mix with a spatula and a package of Betty Crocker mix. And then this one is a winter warm-wish mix. It has cinnamon muffins in it with a little cut board. And this is from my sister. And since the kids are coming home and they'll be going back to college, I got a couple of boxes I have sitting in there for you. There's a bunch of them on the back porch. Oh yeah. So I got these last year after Christmas marked down and they're little boxes. So I'm gonna make those chocolate chip cookies and I'm gonna make those little cinnamon muffins and put them in these little boxes. So when the kids go back to college, they can give their friends a little sweet treat for Christmas. And so we may do that more and I'm just gonna use those little mixes and make the kids something. I thought that'd be nice. She's gonna cook it four minutes aside. We've got two minutes left on this side. Let's get it. Love fried chicken. Nope. Me and Amy are favorite. Well I don't know if it's Amy's favorite. What she wants for her birthday? This is a, y'all are always asking me what I use and what I have. This is a, this dishwasher is a mosh. I love it. I put everything in it. I do. I dishwasher is about everything. So like that thing, I cut up the chicken. I dishwasher even my short knives if they're flat not serrated because I control them. If they're not, if they're serrated, I hand wash them. But if they're not, I put them in the dishwasher. I put a lot of stuff in my dishwasher. And I told y'all, some, some of y'all have been my viewers for quite a while and know that when you rent flour, pick it up off your kilner, you should use, for one, a scraper so you don't have to make as big of a mess on your dish towel. And then for another, you should use a wash rag that's a little bit cool and not warm. Because if the water's warm, it makes it tasty and sticky. And if the water's cool, that flour will just come right up off the countertop and do real good for cleaning up. Time to clear it. 20 seconds. Looking good. Now we're only going to do the other side for 3 minutes because that's what I want to do. That oil's pretty big. And they're thin. They're pretty small. If you overcook your chicken, it gets chewy. And I'm just turning this down just a little bit. Because it's a little bit too warm. This, well, this is our razor. And it's the Analon or Avalon, Analon, that's the name of it. On our website, it's the one that, there's three of the ones now, I think. This one is the Analon. Y'all see it? It may be out of stock even. They just have to wait until they get it back in stock. But it's one of my favorite things to cook now. Yeah, there's a lot of stuff going out of stock this year. Yeah, really. I can't produce it. I ask this to demand because more people, more people are cooking at home. And so, well, it's something I'm just supposed to puff at, ain't I? There you go. So I'm going to put a lid on this. I want to find it. So when you're live, you always have plenty of time to do something else. And we had a good time this Christmas at Chris's Mom and Daddies. We stayed three nights there. Then we stayed a couple of nights in my hometown. And that was fun. Sometimes I have a hard time getting these underneath there, so I just pull it out and then put them in. Sometimes it's just easier to do that. But I definitely want to get my fresh, rich dress and put it in there. I have to put that on stock. What are you selling them? Chicken. That's what's falling on me. I'm going to set it right here. When it's done, and I need to. I guess I'll throw it on the plate and then put it over there. It's done. I'm getting it out. What's wrong with that? Stop and smell that. It smells good, doesn't it? This is a good dinner. Even if it is a kid dinner. Chris loves it, don't you, Chris? This is a kid dinner. All right, we're going to put the rest of these in here. And then while these are cooking, we're going to start our French fries. Lord, I'm working so hard, ain't I? It's such an easy supper, y'all. You shouldn't make it. It's a real thin piece. I'm going to put it in the middle because my flame is around the edges more because of the gas. That's how it's supplied. All right, there we go. Now we can get this one in the dishwasher. We've never had anybody complain about these chicken fingers. They're by that makes them. They love them, don't they? They like them. They're really good. We're going to wrap up our chicken and then we're going to start our French fries. So I keep two wraps and a large thing. And if you're cooking for real, you should always never quit moving in the kitchen. Y'all get on the phone and get distracted. You know, concentrate on the kitchen. So clean up your mess, wash the dishes, put up your food, all that stuff so that when supper gets done, you don't have so much left to do. We've got some good collards at the grocery store today because y'all know you've got to make collard greens for the new year. Some people make cabbage, but I was raised, of course, in Collard Valley and we make collards. Now I've got to wipe this pan at all because it's where the chicken was. And I mean, I didn't just put it on the counter or nothing, but this way we will rinse it off with some soap. The other side of my rag is not that soap. I'm going to rinse it. And we are getting it done, y'all. So now is our French fries. I didn't say the timer, did I? No, but when it gets to, I know what time you started. Okay. When it gets to six, you're good. What do you mean six? Six. It's going up instead of down. But how's it going to get to six? Six o'clock. Yeah. I thought she meant six on the end of the fifth day. All right, so we're going to do some... Look, I've got tater tots in here. Yes. So we're going to do some French fries and I'm going to show y'all how brown they get and how quick they cook. Now, if you make homemade fries in an air fryer, they take twice as long as frozen French fries. So when you press your air fryer button for French fries, remember that it's really... This thing's not plugged in. How do you come back around this way? So that they don't run off. There's the French fry button. We're going to press it. It takes 25 minutes, but it won't take it 25 minutes. It'll only take it about 15 minutes at the most. And it's deep brown and crunchy. It's so good. Six o'clock. So it's time to flip, right? Time to flip. Time to flip. And some of y'all are probably saying, well, that touched the raw chicken. And you're going to use it. Well, I'm going to stick it down here in this oil. And that's so hot. There's anything on it that's going to be there. But that don't matter none of that. There we go. We're going to flip it. Plus the chicken is going to keep cooking too. Well, yeah. That you touch. Yeah. This is getting pretty warm on the bottom. Just make it look dark on the bottom of places. This piece of chicken is real fat. This one right here. And it seems like this part of my pan is the hottest part. I'm going to put it over there. All right, we're going to test this. But these are thicker. So I'm going to go a whole number of four minutes again. And I did turn it down just a little bit because it's getting just a little bit too brown. And let's get out our honey mustard. That's the thing with a beautiful way. I was going to say, that's the thing with buttermilk. You know, when you cook chicken with buttermilk, it gets dark faster than like an egg wash. Okay. Yeah. That's a good thing to talk about right now. We do our chicken fingers with buttermilk because they do cook four minutes in four minutes. When you do, because it does get darker with buttermilk, the coating gets darker. When you use an egg wash, the coating is lighter. So when you're using an egg wash is when you should use for a bone-in chicken. Because if you use the buttermilk with bone-in chicken and it's in the pan 20 minutes or so, your chicken gets too dark. Okay. So keep that in mind. So when you're doing your chicken fingers, use your buttermilk. And when you're doing your bone-in chicken, use an egg wash. And we use a different spice as well for bone-in chicken. We use Chris's special spice blend. And you can search that if you want to check it out. But look at these beautiful Christmas cactuses. It got to about 30 degrees and not before we left to go out of town. And I was afraid that I had let them get too cold. And I brought them in and they were all just budded. And I was afraid I was going to miss their beauty. And I did it. They're just gorgeous. So come over here and show them up close while they're waiting on the chicken. How pretty they are. This one's already lost some of it. Oh, no. It's just now gone. Yes. That's my little one. And then this is the one I've had for several years. We brought them with us from Dallas when we moved here this summer. They're really pretty, aren't they, y'all? So pretty. And we're just using Ken's Honey Mustard tonight. Normally I make it. There is a recipe in a recipe book. And this is light. I didn't even realize I got light Honey Mustard. I hope it's good. We don't normally eat light things. You can tell by looking at it. They've got about a minute and a half left on them. You can use a shield while you're frying it. It won't get all over the place like I'm letting it do. But I can't do that when I'm videoing because then you can't see it pretty soon. But I do have one. I'm just not using it. I can use my own casting. Because we use it pretty much. Some of these are thinner than others. So I'm going to start getting out the Ken ones. But the ones that are really fat, I'm going to let them go the extra minute. And some people put a lid on their chicken. When they do bone in, they do. That would be kind of like having a lid on it. I'm going to try to take these. Let them put the last minute on the other side. You know about the same colors as others, I think? Yeah. Just to maybe a touch start. They look good. If they're going to eat one, y'all, I'm going to be walking in the door any minute. We're going to have a nice paquette. And then we're headed to the airport to pick up Keisha. So y'all pay for safe travels to the airport and back. And we're going to celebrate our Christmas tomorrow. So I'm sure I'll be cooking some. That's tomorrow for y'all too. Turn off this grease. Wipe this off. And then I'm going to show you the French fries. Have some time to go. But they're getting nice and toasty. I can crunchy them around. So they'll continue to cook. It might take them a little longer. You never know. I hope y'all have a wonderful night. Let's get a bite of this. And I'm going to show y'all how good it is. Put some honey mustard in here. My chicken fingers are so good with honey mustard. They really are. You can use whatever dip you like the best. Crunchy. Good. You can't beat white lily self-rising flour, can you? That's a good supper for a birthday. Y'all have a wonderful night. And thanks for watching Colored Valley Cooks. Where we cook? Blop mama dead. Bye y'all. Love ya.