New Orleans' favorite fried chicken, behind the scenes

in general, what makes

fried

chicken

great, what makes it very brittle, in general, what are some of your criteria, what does

chicken

have to be for it to be very crispy, what makes the first day in the morning start with an eighth drop with ten additional wings. a dropper basically eight pieces of each part of the chicken to eat eggs baby thighs a preteen my champion probably much bigger than other people is chicken we use like a three pound bird so the biggest couple stole my bag soccer a dress first it has no eggs it's a wet dough and then it stretches my people it's the wings they love all the chicken but they really learn a whisper because of the wind it shakes you're selling so much we always have to have extra the wings are mixed with a dough and they cover the whole chicken, don't do it there, fry it well and look at it, it has to be cold, but it's not cold, you just don't know this at the moment it's the minute the dough is. we like you right in the fryer because it will be like pie crust or if you don't like it it's too wet and now I'll do that, I'm going to the beginning, okay, let me catch up, I like to connect between three 4345 you know, when I take the chicken out of the pan, I want to mix it, I don't want to just throw it in the grease because I call flour, butter, it's going to get greased, let's go down and it's going to burn faster.

What I want to do is when I get to a piece of chicken each, I find that instead of using peanut oil or something, it's better to let the animal fats in it run away, so I want to get the chicken out of there before I put everything in. up totally so it lasts about 20 minutes 20 minutes leaving all the time of everything we would do in about 12 minutes you have to let it go our extra make sure how to know when it's time once this time when the chicken is near the top you know when it's time it's at the bottom it lets you know it's not for the cook we want to do is stop appearing slowly they let you know whose recipe it is and what you're going to make what do you think it's not really a chicken spicy because other restaurants have it? spicy chicken I wanted to hit a middle ground I didn't want very mild or very spicy.

I'm in the middle of the road, in the middle of the road, between the buyer and the general passenger, well, I love to cook, so I was raised. along with a lot of people who cook, but it takes a long time to do this, just working for so many years, something that always lasts a day in a restaurant and this came out years and years ago, I jumped in, so who is Chucky? I am painting. lots of open England please here all the time these mosaics have the Waccamaw birthday design how have you been so good to us? great customers who's in charge of

fried

chicken night o s Kaleo like Kaleo she's my niece who came here after college Katrina was It's not the cook you know multiplication of the best is death you know get used to that friendship.

It's good, that's why she wanted to get away from the fire and help me cook here in this kitchen, but I have to get someone to do it now that she can. Don't wrap it all in there as any changes have been made and it seems to be working for us. I guess we'll continue. Be careful what you do right, I think now or how you start. Marinas what are you doing? What I do? I wipe it all down to get the excess fat off and then I sprinkle it with our special little seasoning, which isn't really special because it's all like that for granulated garlic and cayenne pepper and then I put some eggs on top and I put it in the cooler. and I let it sit there and all the flavors soaked in and I put my marinade on it, it went right through it.

I feel like my mom used to do that when she knew we were going to have chicken with sand and she kept it quiet. On Friday night season it, but put it in the refrigerator, it stayed there until Sunday morning and then there is no secret to this. I use only regular all-purpose flour and I think that might be the key. I cheat a little, I don't. Tell that to Miss Chase, so it seems the important thing is not to overcook it. How does the boy work? 350 350 for me Life is Short doesn't work Sorry, chicken and actress don't work for us.

We're going to want to use them all. It's effective because when we come in they have a nut allergy, some things, but as often happens, I'm left with all that and I can't do that all the time. You can pay attention to the food in a fryer. Frances Button. fried oyster and when you first put it on it should be quick, quick, bubbly and then when they finish the line, hello louder, that's my chicken, a sandwich, almost anything you drop, if you pay attention to it, it makes a certain sound when he just walks in and you know it's Ryan, but when it's quiet now it makes a lot of sense as I guess it's the lowering humidity why you come out.

My clients tell me that the breasts are delicious and moist. Are there a million places that make fried chicken? I'm very passionate about fried chicken, as you can see from all the votes that came in, you know, so you've got to make sure it's done right. I'm buying chicken from a trusted supplier, someone you feel safe with and who has provided you with a great product. It is famously fried. chicken number one thank you very much we like to think that you know that we do not skimp on the cost that we are going to get the best chicken there is we are going to fry it with the best oil and we will use the best seasonings available basically we start with a marinade, there are a few seasons that have Been doing for 25 years, we already have our flour seasoned, we let it marinate overnight so those flavors really get into the chicken, we're going to go straight to our flour I want to go with the big chunks first everything is seasoned from the marinade to the flour and the chicken and what our chicken really does is we're going to fry it and that's something that a lot of people don't do and I really think that's what gets us once the hidden fire of the chicken hips starts, you can really smell that peanut oil, what's Peter doing?

I'll make that special, well, peanut oil has a lot of flavor, it's not just covered in fat, you know? There is a deep aromatic flavor that comes through the chicken, so we have the chicken ready, it will take about 13 to 15 minutes, oh, we have to fry at 350. I guess we'll check it out in about 13 minutes. where we are, you know it's very important not to do it wrong, but it's us, it's more important not to overdo it, nothing worse than dry fried chicken, well, miss dad has a couple of places, we have a mr. Ed is in Bucktown, in Live Oak, he's been there for 25 and 30 years or that's really where mr.

Edge started with a lot of people in Metairie, you know they associate a lot of good times there and we recently opened about five years ago, Mr. Ed is in Kenner, how much fried chicken do you eat a week? um some do um between just in Kenner. I imagine we eat between 400 and 600 pounds of chicken, that's right, that's a lot. Smolin color, chickens are not really good. The way to tell if the chicken is fully cooked is that it's floating fully cooked, it's ready for your chickens to sink a little bit, it's not ready yet, but when it's fully floating like that, we know it and there you have it, there it is. you have, sir. . headlines famous fried chicken in New Orleans is a coach pop art culture in his audience from football with the Saints to LSU and my Tiger to capture our most important times of the year is so popular we have to open early, we open for Five the morning, that's right, my radhe, how about that just to prepare for the parades and the people going out to the parades and the people starting a riot in the fruits?

Well, I've been doing this for over 30 years, so if I can look at the papaya heads and I can see the rind and the kernels coming off the chicken and then when you bite into it, it's that flavor because it hits you all at once, it's undeniably, it is very distinctive. flavor that papaya diversifies the food as we get our spicy season is so secret that you have two buildings with a group of people makes them spice up a group, they never have lunch with other groups and do their part and then slide the ingredients what they passed to the next room and then they finished, so it's a big secret, so you can't duplicate Popeyes.

It's not just about cooking chicken and lard, there's a science behind it, it's something we call a thermal barrier, which is the temperature of the lard. and once you put that chicken in the draft and the temperature goes down, but they have a curve in the cooking curve and that's what makes the chicken crispy and in all of our fried chicken they don't have that, how does the oil work? at 340 degrees and the price of gasoline? interesting and how long to cook popeyes chicken for 12 it seems mild and spicy boy from the transit zone yes there is ever a spy surprises from Guatemala five and I guess why you have different oils for each boy miss: the season costs al minus $10 So that's my goose, it's lighter than responsibility.

I see how much chicken you pass for fools in cases. We'd probably go through a hundred cases in this place. I don't know what the case is, it's a lot of vice. president of operations, yes, now I started, abandoned the pipes for an unsuspecting schoolboy. I'll read it before the first job after high school is like this, yes, the first job, everyone in pin1 sends dad a favor and it's about your Popeyes and they're different. We were saying, but I think it's the atmosphere and the people you connect with that makes fried chicken great. What does it have to be for there to be great pressure?

Well, it has to look good, of course. I mean, the chicken itself doesn't have a sample: you don't put anything in it, it would be real, learn without giving away the recipe, what are some of the seasonings you use for seasonings, how many ways, as simple as cayenne pepper, It's not primarily about how many things. we put in a Buddhist the right amounts of a, so I mean, we all tell you everything, cayenne pepper brings the flavor world to a position where we have a network there, I mean, it's true, it's if we look for a certain color and a color that we are looking for the color does not want the chicken to come out on the dock the banner is: I thought it was going to come out dog is fried so even if it comes out light enough in a perfect color and it comes out there perfect golden brown, You know, everyone's watching, I'm sorry, okay, on Friday at 350 we have to put the degree, put it on the grid there and when we put it in the fryer, you know you have to leave it in the emotion, so I don't know. it will fall, so it's like it's a science when you do it a couple of times and you do it like it's nothing, you know it, but at first you wouldn't know that you don't want that. all of that in the fall is really bad, that's what makes the chicken that we're going to evolve hundreds of times and then you cook it at the right temperature so that it comes out correct, but juicy enough so that they can choose me the option of full flavor.

I mean on a normal day we've never deep fried because we didn't do a lot of consistent craftsmanship so we drop in a certain amount at a time because you know who wants to sit around waiting 50 times there's no chicken ever so for me the crust is the most important part, I mean, because without the cross it would be for fried chicken, on the day of the crust they have to give it flavor because of the flavor that you put in it all the seasons, it sustains the flavor and it took me just you know copy mr. flavor of the cross I hadn't liked the breasts and the big piece of chicken, it doesn't have more flavor in a crust, you just write them on a chicken so it's not one on top of the other, you know, when you get a breast, it's possible that you have a little piece of rind but it's more, you know the meat that is made of the rind sauce takes a lot, I mean, it's not the normal chicken, it's not the average everyday, you know, the synchronicity of Fast food is your great-grandmother's chicken, yes, then it's a real family recipe