Southern Style Double Fried Chicken a Tribute to the Andy Griffith Show, Best Fried Chicken Ever!

0:00
[music]
0:06
>> Now, if you grew up watching Andy
0:07
Griffith, you probably remember Aunt
0:10
Bee's [music] cooking more than anything
0:12
else. Now, Mayberry was fictional, but
0:14
it felt real because it reflected how
0:16
America wanted to see itself in the
0:18
early 1960s. Quiet streets, familiar
0:21
[music] faces, and a home-cooked meal
0:24
waiting at the end of the day.
0:26
So, today we're fixing [music] Aunt
0:28
Bee's famous fried chicken.
0:42
We are paying tribute to Aunt Bee and
0:44
the way that she done this, but I'm
0:46
going to jazz it up a little. I'm going
0:48
to add a few of the southern spices that
0:50
were always included in there, and I
0:51
want to do something that's going to
0:52
give it that extra crispy crunch in
0:55
every bite. And what is that? A double
0:58
fry method. Now, for the start of the
1:00
show,
1:01
what is it? The chicken who sacrificed
1:04
it all to be here today to grace our
1:06
table with extra crispy goodness and to
1:09
thank Aunt Bee. Now, back when I was
1:11
little and we went to the store, you
1:13
bought a whole chicken.
1:15
Or you raised it, one of the two. And
1:16
you took it home and you cut your own
1:19
chicken up. Now, there's a lot of folks
1:21
that still do that and we did a video a
1:23
long time ago and you can look back on
1:24
it on a fried chicken video to where we
1:27
actually show you how to cut up your own
1:29
chicken. But, if you don't want to do
1:31
that, you can buy the assortment of
1:33
chicken pieces that make a whole
1:34
chicken. But,
1:36
I think Aunt Bee would have went to this
1:37
extra time, too, to make sure that when
1:39
Andy and Opie sat at that table, that it
1:42
was going to be tender in every bite.
1:44
So, I think we need to marinate that
1:45
chicken, probably like she did. Wait, I
1:48
have a quick question.
1:48
>> Yes. Are you supposed to get rid of the
1:50
skin leave skin on? I like skin on the
1:53
chicken, but when you're cutting them
1:54
breast out a A of times, because you're
1:55
cutting it out of two separate, well,
1:57
top and bottom cut, the skin's going to
1:59
fall off it. The skin is on the legs, on
2:02
the thighs, on the wings. I mean, it is
2:04
doing its job right there, which is
2:06
going to give it that extra crunch, too.
2:08
I sure helps. So, we're talking about
2:10
marinade, something to break meat down
2:12
to make tender, but also give a little
2:14
flavor. That starts with buttermilk, I
2:16
think, when you're doing chicken or wild
2:18
game because what does the milk have in
2:21
it? Lactic acid, which is going to break
2:23
down meat some and make it tender. Now,
2:26
we mix this up, buttermilk base, smoked
2:28
paprika, garlic powder, onion powder, a
2:30
little bit of salt. Stir it up. Put the
2:33
chicken in a pan, coat it really well.
2:35
Now, I let this sit 4 hours today, but
2:38
preferably, you're going to do this
2:40
overnight because you really want to get
2:42
all that flavor in there. But, make sure
2:45
when you get ready to cook it,
2:47
you pull this fine little chicken out of
2:48
the icebox and let it sit over there on
2:50
the counter 1 hour before you start.
2:52
It's going to help our cook time on the
2:54
first fry.
3:01
Time to mix up the flour, which is
3:03
called in the chef's real term of
3:04
knowledge, the dredging material, okay?
3:07
So, we got flour,
3:09
cornstarch.
3:11
Now, you're telling yourself, "Why are
3:12
we going to put cornstarch in there?"
3:14
Cornstarch helps the flour stick to the
3:18
batter. So, in it goes, and it's about a
3:20
3/4 of a cup, which is probably about
3:22
that much.
3:24
Smoked paprika, one of my more favorite
3:26
things it is. Garlic powder. After that,
3:29
some onion powder, dry mustard. I think
3:33
it really does some really good for some
3:34
fried chicken, it does. Some Fire
3:36
Original Seasoning,
3:39
and baking powder. To do what? To give
3:41
it that extra pop on that crust where it
3:43
will be jumping up there and thinking,
3:44
"Oh my goodness." So, in it goes. Whoa,
3:48
come out a little fast it did.
3:50
Give it a good stirrin'.
3:53
The playing field is set, it is. But,
3:56
I'm going to give you this little tip
3:57
here. It really makes a good good thing
4:00
even better. Some of this here marinade
4:02
that was in there,
4:03
we need to add some of it in here.
4:07
Cuz it's going to give it that extra
4:09
shaggy, crispy stuff. And if you're
4:12
wondering how good and how good that
4:13
crunch is going to be right now,
4:16
we did the ultimate fried chicken
4:18
sandwich long time back.
4:21
That crunch was heard around the world.
4:23
You just stir all this up down really
4:24
well.
4:26
I always like to roll them over once
4:28
before I put them in the dredging
4:30
material.
4:31
Just job them down in there. Fold that
4:33
flour over them. Give them a mash cuz we
4:35
want everything to stick.
4:37
Give it a shake that first time, turn it
4:39
over, give it some more. And when you're
4:41
doing them wings, if you don't cut them
4:42
in half, you know how sometimes you
4:44
forget to spray under your arms and you
4:46
go outside and people think Make sure
4:48
you get some under them armpits. Rub it
4:51
in really well, pat it down.
4:55
And then just set her right there.
4:58
I can hardly wait. Here come a thigh, he
5:00
wanting to be next.
5:03
>> [music]
5:17
>> Very important part here, [music] too.
5:18
Get you a wire rack. After you get
5:20
through dredging it, put it out here.
5:22
Let it rest for 10 [music] minutes.
5:24
That's going to help all this flour and
5:26
all this good crustiness adhere to that
5:28
batter and that chicken even better. And
5:30
I try to stay away from them big old
5:32
gigantuous chicken legs that's that big
5:34
around. They take too long to cook and
5:36
you really they nearly get burnt before
5:38
you ever get them done. But I need to
5:40
get the grease hot, so we need to get to
5:41
going. Hey, before we go any further, I
5:44
got some tips for you that are really
5:45
going to help. And I'd like to thank
5:47
Chef's Temp for sponsoring this video
5:49
because when you're frying chicken like
5:51
[music] this and you need to check oil
5:52
temperature plus the doneness of your
5:54
chicken, you need something that's going
5:56
to do it fast, do it accurate, and
5:58
something that you can rely on every
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time. And one of my favorite products of
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theirs is the Final Touch XT. And look
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all different kinds of colors. Not only
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does it have a quick read, but it
6:12
swivels all the way around to where you
6:14
can check it anywhere you want to, and
6:16
it'll give you an accurate reading.
6:18
Check the oil temp, check that chicken
6:20
to see if it's done. This is going to
6:22
make you a better cook.
6:23
>> So, do we have any brisket lovers out
6:25
there? Or if you love to get in the
6:26
backyard and smoke meats, you need to
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great for longer cook times. Put it in
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6:36
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6:38
check it again.
6:38
>> [music]
6:39
>> Be sure and check this one out.
6:40
>> So, remember, check out the website
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you'll be a better cook for it.
7:01
Now, I know if this was Aunt Bee's
7:03
kitchen and she was cooking that
7:04
chicken, it wouldn't show up on the
7:06
table all by itself.
7:08
You're absolutely right, Kent. That is
7:10
why I brought some friends to the
7:12
kitchen.
7:12
>> Here we go. So, if we were in Aunt Bee's
7:16
kitchen, yeah, Southern style kitchen,
7:18
what are two sides that you must have
7:22
with fried chicken?
7:23
Mashed potatoes and some green beans,
7:26
maybe some gravy, a chocolate cake.
7:28
>> no, no, no, just two. You just got to
7:29
pick two. [laughter]
7:30
Aunt Bee going to spread out there.
7:33
>> two. Okay.
7:34
So, first up, let's talk about green
7:36
beans.
7:36
>> Right. Cuz I have some tips for y'all.
7:43
So, my recommendations are fresh is
7:45
great.
7:47
Frozen is really my preferred just
7:49
because it's easy.
7:51
But, you can also do this with canned
7:53
and my preference is to use Allen brand
7:56
green beans. Well, they're good.
7:58
>> Those are the best.
7:59
>> Uh-huh.
8:01
All right.
8:03
First thing you want to do actually is
8:05
to mix your fat with your green beans
8:08
first. [music] The reason you do that,
8:10
so you cook down your bacon, right?
8:12
>> Go.
8:13
And then add your green beans in and
8:15
stir them around. That way the fat
8:17
adheres to the green beans better and it
8:20
gives them more flavor. The next thing
8:22
is don't use water, although that was
8:24
the traditional method.
8:26
>> Yes. Add chicken broth. You could even
8:28
use beef broth to your mix to cook them
8:31
in because, again, It just give more
8:33
flavor. More flavor.
8:34
>> Yes, it does.
8:35
>> a We need a title for this segment like
8:38
More flavor with Shannon. Cooking with
8:40
Shannon.
8:40
>> Yeah. Or
8:42
Yeah. Savory flavors with Shannon. Well,
8:44
I don't know. What is it? Cooking the
8:45
best sides, desserts, and bread with
8:47
Shannon.
8:48
That's too wordy. I don't know.
8:50
Kent, the other thing is don't stir
8:52
these too often. Well, they fall apart.
8:54
>> Yeah, if you keep stirring them stirring
8:55
them, that's when they start to mush.
8:57
It's not the really the length of
8:59
cooking that mushes them. It's because
9:01
you want that good simmering action.
9:04
>> It's when you stir them constantly.
9:05
>> Bruising them. You Exactly. So, don't do
9:08
that. And then be sure season them at
9:10
the very end because as these cook,
9:12
they're going to change flavor. They're
9:13
going to pick up more of that bacon and
9:15
that broth. So, don't rush the
9:17
seasoning. Right before you serve or
9:19
just a little bit before, that's when I
9:20
like to season them.
9:21
>> There we go. All the best tips to cook
9:23
green beans with the best looking thing
9:25
I got in camp.
9:26
Now, we can't forget our buddies the
9:28
mashed potatoes.
9:29
>> do have a couple things I think really
9:31
makes a difference with mashed potatoes.
9:33
When you are cooking [music] them, after
9:35
you boil them
9:37
and you drain them, put them back on low
9:40
heat and remove the lid. That's going to
9:43
release the steam. That makes them not
9:46
mushy. Do you like to use a masher or do
9:50
you like to use an electric beater?
9:52
Well, for years and years on righteous
9:54
all I ever had was a masher, you know,
9:56
and it's just butter and cream and keep
9:58
mashing get it smooth, you know,
10:01
uh
10:02
My favorite is probably a masher.
10:04
I think I like the whipped action. So,
10:07
leave us a comment. Are you a masher or
10:09
you a whipper? Let us know.
10:12
Now, if you want to do this true
10:14
Southern style, you need to fry this in
10:16
some Crisco or some good hog lard.
10:30
Got the oil in there and we have got it
10:32
[music] preheated to about 330 degrees.
10:35
Now, we want this first fry to be about
10:37
325. So, remember 330 we put that
10:40
chicken in it's cold it's going to drop
10:42
a little, but we got to have something
10:44
to check it with that is accurate and
10:45
that's why I tell you folks you got to
10:47
get one of these Chef's Temps.
10:49
Them things will give you a accurate
10:51
reading real quick. Not only we're going
10:52
to use it for our oil temperature, but
10:55
to check the doneness of our chicken.
10:57
Now, I like to start out with pieces
10:59
that are similar in size, which is two
11:02
wings. In they go.
11:05
Don't overcrowd the boat.
11:08
Things don't happen as well.
11:11
Check your oil temp occasionally. You
11:14
want to keep them maintained at
11:15
temperature of 325 degrees and it
11:18
doesn't hurt to flip that chicken over.
11:21
We're not going to cook it till it's
11:22
plum done. We're going to cook that
11:24
chicken till it reaches an internal
11:25
temperature of 160 to 165.
11:50
>> [music]
12:07
>> The Andy Griffith Show
12:09
>> [music]
12:09
>> first aired in October of 1960 at a
12:12
moment when America was changing.
12:14
Television was getting louder, faster,
12:16
[music] and more dramatic, but Mayberry,
12:19
it went the other direction. The show
12:21
ran for eight seasons, and during that
12:23
entire run, it remained [music] one of
12:25
the most watched programs on television.
12:27
In fact, it finished in the final season
12:30
as number one, something almost no other
12:33
scripted show has ever done. Andy Taylor
12:36
played Andy Griffith. He almost never
12:38
raised his voice. He carried no gun, and
12:41
behind the scenes, Griffith was deeply
12:43
involved in shaping the tone of the
12:45
show. He pushed for slower pacing,
12:47
quieter scenes, [music]
12:48
and humor that came from character
12:51
instead of punchlines. Aunt Bee,
12:53
portrayed by Frances Bavier, cooked,
12:56
worried, kept order, and yet she was
12:59
rarely the focus of [music] the story.
13:01
That was deliberate. Her work was meant
13:03
to feel constant and dependable. [music]
13:05
And who can forget Barney Fife, played
13:08
by Don Knotts? Barney carried a single
13:10
bullet kept in his shirt pocket as a
13:12
statement. The show was quietly saying
13:14
that authority did not need force,
13:17
>> [music]
13:17
>> and that common sense mattered more than
13:19
firepower. Knotts earned five
13:21
consecutive Emmy Awards, an achievement
13:23
almost unheard of. Knotts often stayed
13:26
after rehearsals to practice [music] his
13:28
pacing and nervous gestures, and most of
13:31
his mannerisms were never scripted.
13:33
Though Mayberry was said to be in North
13:35
Carolina, the show was filmed entirely
13:38
[music] in California. At the time, most
13:40
sitcoms were using heavy laugh tracks
13:42
and built-in punchlines. However, this
13:44
show was calmer, [music] and in 1968,
13:48
the final episode aired without a big
13:50
farewell or a finale.
13:56
Don't quit me just yet. Y'all thought we
13:58
was about through. Remember I told you
13:59
we was going to get that extra crisp
14:01
flash fried time it is.
14:03
Turn your oil temp up to 375°.
14:07
The reason you let this chicken sit over
14:09
here is we get let them get rid of
14:11
moisture, and that's what's going to
14:13
help us get this extra crispiness right
14:15
here at the end. So, we'll put them two
14:17
breasts in there right quick. Folks,
14:19
this is pretty quick happening. Don't
14:20
think you're going to go over there and
14:21
talk to your neighbor and visit and
14:23
everything else. We're going to flip
14:24
these once or twice, pull them out,
14:26
they're going to be done.
14:35
>> [music]
14:50
>> Ooh, snails. Look at there. I think Aunt
14:53
Bee would be so proud of what we done
14:55
put on the table today.
14:56
>> [music]
14:56
>> But before me and Midge take the crunch
14:58
test, hey, that podcast is out on our
15:01
YouTube channel that we're doing every
15:03
Sunday. Be sure you catch it though on
15:05
Spotify or Apple TuneIn. Leave us a
15:07
comment because it's something we're so
15:09
excited to share with y'all. And today,
15:11
I'm not taking the crunch test. Midge
15:13
is. He has worked really hard. Midge,
15:16
can you crunch that for me?
15:21
>> [laughter]
15:22
>> Too crunchy, huh? Okay.
15:24
I'll take that crunch test right here on
15:26
this one right here. Well, I'll just do
15:28
this leg.
15:32
>> [snorts]
15:33
>> Ooh, I can hear it from here.
15:36
The crunch is so good, but that chicken
15:38
is so tender and that comes with the
15:40
marinade. Shan's green beans with some
15:43
bacon.
15:47
mashed [clears throat] taters
15:55
I think that's what I wanted [music] to
15:57
have today for sure, but I think it is.
15:58
Mhm. Well, we thank y'all so much for
16:01
watching. And I've got so many comments
16:03
from our community page where people are
16:05
having some hard times and going through
16:07
some struggles.
16:09
Never forget, you're not alone. We are
16:12
with you. God is with you. Hey, let us
16:14
know what's going on. We'll surely lift
16:16
you up in prayer because every day is
16:19
the best day can be when you just take
16:20
that step forward to help somebody else
16:22
out. That's what it's all about. But
16:24
again, I'd like to thank Chef's Temp for
16:26
sponsoring this video. Make sure you
16:28
check out their entire list of products
16:30
on their website and remember that
16:32
discount code and you use it. But I
16:34
think Andy and Opie and even we invited
16:38
Barney Fife over and Aunt Bee would join
16:41
with me now as we take our hat off and
16:43
say we salute all the servicemen and
16:46
women and all the veterans that have
16:47
kept that old flag flying from way back
16:50
before Mayberry RFD to right here and
16:52
always. We commend you all. We do. Rest
16:55
of you, get on up in here really close.
16:58
I'm going to give you one of them Andy
16:59
Griffith tugs cuz I know it's going to
17:01
be
17:02
so good.
17:04
God bless you each and every one and
17:06
we'll see you down to Aunt Bee. I'm
17:08
going to cook chicken trail.
17:12
>> [music]
17:16
>> Yeah.
17:17
It's good and tender, too, and great
17:19
flavor. Oh my gosh. Good fried chicken.
17:22
I love
17:23
>> That is actually really good.
17:24
>> It is classic [music] comfort food at
17:26
its best.
17:28
Good chicken.
17:28
>> Good job. Good job, count. That was a
17:30
good one. You know, as we're sitting
17:32
here, I remember the line that I always
17:34
heard
17:35
when
17:36
>> [music]
17:36
>> they was at the breakfast table or
17:38
something and Opie was fixing to go out
17:40
the door and Aunt Bee would out holler,
17:42
"Opie,
17:43
you didn't drink all your milk. We sure
17:46
can't put it back in the cow. You get in
17:47
here and you drink it now."

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Southern Style Double Fried Chicken a Tribute to the Andy Griffith Show, Best Fried Chicken Ever!

kentrollins.com