0:07
The juiciest chicken breast of your
0:09
life. Try this. Try this. Try this. Try.
0:20
See that moisture? Got some moisture.
0:36
Hey lo. Do you like juicy chicken? Let
0:40
me show you how. I just learned from Tik
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Tok. Can you believe it? Tik Tok taught
0:44
me how to make the juiciest chicken
0:46
breast of your life. I've tried it two
0:49
times already before. So, I'm going to
0:51
pass on my little knowledge that I
0:52
learned. I got Oh, slimy chicken juice.
0:57
I got two nice chicken breasts here in
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this bag that have been defrosting.
1:02
Yuck. Salmonella is everywhere.
1:06
And I've never seen these before. I
1:09
don't know if anybody else is familiar
1:11
Baby bonita sweet potatoes.
1:14
So, I'm going to show you how to make
1:16
that chicken. I'll wash these up and put
1:18
them in the oven. And and and and
1:23
I got fresh bell peppers. Just grew them
1:25
in the garden. Just picked. First ones
1:27
of the season. I picked little little
1:29
baby. They turned all red now. Yesterday
1:32
they were more green. Had some green on
1:36
there's the biggest one. Honker. That's
1:39
going to be the meal. I'm probably going
1:40
to make some white rice, too. Just, you
1:42
know, you always got to have a little
1:43
side, little starch. But let's get to
1:46
it. All right. I got my spatula rice. I
1:49
gonna make one cup, one cup, two cups of
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water. You know the drill. These little
1:53
tedd eaters. They'll probably take I
1:55
don't know, maybe 30 minutes to cook.
1:57
So, I'm going to start these first. Got
1:58
the oven to 400. Let's get them washed.
2:01
All right, oven's heated up. This little
2:03
potatoes are looking. I'm guessing
2:05
they're going to be like a sweet potato.
2:06
So, I'm just going to put them in a pan,
2:08
put some olive oil on them, put a little
2:10
salt, bake them. Peppers. Just going to
2:13
slice them up and I'll throw them in the
2:15
second half when I'm cooking them
2:20
All right, got them ters washed out.
2:22
This pan's probably a little large for
2:24
this process, but I don't know if I need
2:27
to cut that off. That's okay. Never
2:29
cooked this one before. I just to cut it
2:32
off after I cook it. Let's see. So, I
2:34
just hit them I like to hit them like a
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decent amount of olive oil cuz on other
2:38
potatoes, I like to eat the skin. I
2:39
don't know about y'all. Anybody in here
2:41
like to eat the skin of potatoes?
2:43
Especially like rusted potatoes, them
2:46
big boys sometimes. They'll save the
2:48
skins. I eat all the inards out. Save
2:51
the skins for another meal. I'll put
2:53
them like in the air fryer with some
2:55
cheese and sour cream. Get a double
3:02
olive oil, salt, and let's go in the
3:03
oven 400. I'm going to say 30 minutes.
3:06
I'm assuming 30 minutes. 30, 45. I don't
3:08
know. Never made those potatoes before.
3:09
They're not too big cuz like on my big
3:11
russetss, I had to cook them down like
3:13
at 4 425 for a good hour or so. But I
3:16
like it when that skin's crispy and gets
3:18
that sizzle, but then it's all soft on
3:20
the inside. So, got one experiment
3:24
today. I don't even remember what they
3:25
were called. What? Let me look it up.
3:28
Baby bonita sweet potatoes. So, maybe I
3:31
should like small baby. They should They
3:33
should be nice and sweet hopefully. All
3:35
right. Got my rice going.
3:39
Two cups water. One cup rice.
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Just got a slice of my pepper. And let's
3:45
get to the star of the show. That's what
3:46
we're all here for, right? The juiciest
3:49
chicken breast of your life.
3:52
And this is an optional step. You don't
3:53
have to put a veggie in when you're
3:54
making the the juiciest chicken of your
3:56
life. It's just I grew these and I'm
3:59
excited, so I'm ready to cook them. And
4:01
I'm gonna harvest the seeds of these bad
