**A Taste of Southern Comfort: A Journey Through Fried Chicken and Coleslaw**

The art of cooking fried chicken is a staple of Southern cuisine, and one that requires patience, skill, and a deep understanding of the nuances of flavor. In this article, we'll take a closer look at the process of cooking fried chicken, from the importance of using the right type of chicken to the technique of creating a crispy exterior while keeping the interior juicy.

**The Importance of Chicken Selection**

When it comes to choosing the right type of chicken for frying, there's no one-size-fits-all answer. However, as our host notes, "the goal is to get that chicken without hitting the bone because that'll give us a false high reading." This refers to the fact that if you hit the bone while cooking, it can cause the meat to puff up and lose its crispy exterior. To avoid this, it's essential to choose chicken pieces that are cut carefully to prevent any bones or connective tissue from getting in the way.

**The Secret to Tender Fried Chicken**

So what sets our host's fried chicken apart? It all comes down to technique and attention to detail. By using a specific type of oil - one that's been used to fry the chicken - and a seasoning blend that includes cayenne, paprika, chili powder, granulated garlic, and brown sugar, our host creates a flavor profile that's both sweet and smoky. This is achieved by whisking together the seasonings in hot oil, which "blooms" all of their compounds and infuses them into the meat.

**The Art of Coleslaw**

While fried chicken is the star of the show, our host also notes that coleslaw is an essential component of many Southern dishes. To make a classic coleslaw, you'll need to shred red cabbage, which requires some finesse. By cutting the cabbage in half and then shredding it through the "shredder," our host achieves a beautiful, uniform texture that's perfect for topping fried chicken.

**Building the Perfect Plate**

Now that we have our fried chicken and coleslaw, it's time to build the perfect plate. Our host recommends using white bread as the base of the sandwich - not because it'll help you handle the heat, but simply because it provides a neutral background for the flavors of the chicken. From there, it's all about customization - choose your favorite pieces of chicken and add some pickles on top for a pop of color and flavor.

**The Host's Secret Ingredients**

As we take our first bites of this incredible fried chicken and coleslaw, we can't help but wonder what other secrets our host might be hiding up their sleeve. "Do you want to come back sometime maybe do an omelette?" our host asks, hinting at the possibility of a future culinary adventure. Whether or not that happens remains to be seen, but one thing is certain - this fried chicken and coleslaw is a taste sensation that's sure to leave you wanting more.

**The Spice of Life: Ghost Peppers**

Finally, our host suggests taking things to the next level with some ghost peppers - a notoriously spicy ingredient that's not for the faint of heart. Whether or not we'll see our host tackling these fiery peppers remains to be seen, but one thing is certain - this article has left us hungry for more fried chicken and eager to explore the world of spices and seasonings that make it all possible.

"WEBVTTKind: captionsLanguage: eni love cutting off wings you do yeah wings are my favorite part destroying hope hey guys it's carl i'm here in the bon appetit test kitchen today with michael shannon from frankie and johnny in the cleared loon on broadway thanks for coming oh my pleasure yeah so today we have 20 minutes a mere 20 minutes to make nashville style hot chicken and slaw it's ironic with making nashville chicken because i'm from kentucky i know i heard so but i think i'd prefer the nashville chicken because i like spicy stuff okay so when you say it's ironic it's not a problem it's not a problem great on a count of three we're just gonna turn around and start cooking all right ready one two three all right this is your raw chicken obviously and have you butchered a chicken before no great perfect okay so you've got this flexible boning knife up at the top of the cutting board and the first thing we're going to do is we're going to take off the legs and the thighs kind of in one piece what i want you to do is just kind of feel for the place in between where the drumstick looks like it's meeting up with the carcass yeah that's where you want to put the knife so then picking up the knife like where this little stretchy kind of armpit area is exactly it's like the armpit of the leg that's a very good way of describing it and then you're going to want to cut in that place just make a a little slash to start just kind of breaking through the skin and you'll see how it opens up now you can see the side of the breast and the the leg and the thigh piece and then putting your knife drawing it from that kind of crease up by the side of the breast down towards um the opening the front side of the chicken closest to you and you can make like shallow cuts if you aren't feeling 100 to start but you just want to keep the knife as close to the body as possible if that makes sense yeah and then you feel like you could it's kind of opening up like a book in a way and at that point you can cut it freely away from the body i have the legs are off both sides yeah oh my really okay i'm going to do my second side then that was fast i'm sorry but you got the leg in the thigh of both sides off of that body i i wouldn't say that with absolute certainty but i'm holding a piece of chicken in my hand okay so just set those aside um and we're gonna take off the wings all right so with the wing it helps me a lot if i kind of like pull the whole um arm or the whole wing part of the the chicken kind of straight up and then i can really see the end of the joint where it's connecting to the body oh yeah and just like kind of running the knife or all the way around the joint the thing with butchering is like if you feel like you have to force it you're in the wrong spot that's the thing with everything right yeah are you grey what is your are you a a light meat person or a dark meat person i would eat this whole chicken sitting perfect okay so once you have your two wings off you can go ahead and put the carcass get it all the way off on that parchment lined rim sheet tray the furthest away from you the one frizz away from me and then we need to separate the leg and the thigh into two pieces oh boy so i want you to try to find the place where the drumstick joint connects to the thigh bone and then just cut right in between it should if you're in the right spot it should go through without too much trouble i think this is really where i'm showing that i don't know what i'm doing but i did it you did it you got it separated and i can kind of pull the skin back over so that you can't see really that i kind of messed it up okay cool two drumsticks two thighs oh man i'm completed yeah complete complete okay great you can bring the empty bowl in front of you we're gonna get into dredging so actually before we do that i just want you to pepper all these chicken pieces there's a small bowl of salt and there's a big bowl of salt using a big bowl of salt really generously seasoned if we had had time we i would have done this the day before it's kind of stressing me out because my mom's in the other room watching at the monitor oh really and she she's really good cook she's a really good cook i think she'll be pleased yeah so bring the empty bowl um onto your cutting board empty bowl on my cutting board yup and then crack those four eggs right see this is something i had to learn to do for my play on broadway because i'm a i'm a short order cook yeah i do the one-handed crack i can crack but i can't open i can try i wish you could watch this see look at that bam i cracked and broke the yolk by trying to open it at the same time that one yeah that broke yeah one day oh well let me know when your four eggs are in and we're gonna add this buttermilk all right i pour this whole thing in oh the whole thing in and then we need to measure out two tablespoons of tabasco i'm finding that a vigorous shaking is actually got my two tablespoons have you ever gotten tabasco sauce in your eye i have actually when you have like a pepper seed on your finger and then you rub your eye yeah and even hours later if you touch your face you're doomed so i just dump this right in yep two tablespoons and then whisk that you should have a whisk so yeah and then as soon as that looks like all the the egg is fully broken up in there we're going to do a dry wet dry with the chicken pieces i think i'm whipped you're whipped okay let's do it bring that flour close to you and now this is when we can put our small bowl of salt small bowl salt and then maybe with the dry whisk whisk in the salt into the flour salt into the flour got it yep all right so now go a couple chicken pieces at a time and use you can use your fingers or tongs to toss it in the flour and then a lot of recipes would tell you to pat all this flour off but i'm actually kind of after that kind of flowery crust so give it you could give it a couple of light shakes coming out of the flour and then right into the buttermilk and then go with a couple more pieces of chicken right into the buttermilk what do i do uh do i put it on the wax paper when i'm done no let them hang in the book just you should just have floured and gone into the buttermilk for now oh okay and then just let me know when it all sticks i'll just put them down okay so growing up did you cook with your mom sometimes uh it was hot you know mom get home from work and she'd be tired or whatever so i try and uh jump in help out yeah would she like leave that to me well it was always better when she did it you know i didn't really know what i was doing same for me growing up all right so are all your chickens floured and buttermilk yeah and then go back from out of the buttermilk back into the flour okay back in the flour yeah and it's okay if like some of the buttermilk is still dripping off oh yeah it's real messy is it all right so it's gonna look like they don't all fit and they kind of don't but just using the tongs and your hands just toss all those chicken pieces until they're coated no no coat them with a flower oh yeah so once they're all been dredged this chicken is covered with stuff okay great three different layers of stuff so are my fingers be at 325 on the um fry temperature taker thinger it says 3 30 something okay so one at a time don't drop them in because the oil's hot okay just put them in there and just shaking the flour off as i go but again some of that cragginess is good it's like cement oh i mean my fingers oh yeah me too i breaded my fingers yeah if i fried them they'd be delicious and then it also is going to look like it's pretty crowded in there but we're going to move everybody around a sec use your tongs to make sure they're submerged and then we're going to turn the heat up just because my temperature dropped all the way down to like less than 300. i'm going to turn the big dial on the front of this burner until the readout says 375. okay next thing you've got a little timer on your station i want you to hit that uh minute button up to 15. okay and then we're going to use the fry time to make our slaw 15 15. awesome grab this big gigantic glass bowl yeah and we're going to make the dressing okay so you have a squeeze bottle of ketchup of a mayonnaise and that's going to be like real mayonnaise we don't mess around with the fake mayonnaise you should have a one cup measuring cup i do and then we gotta measure out a cup of mayo a cup of mayo all right into the bowl okay and then you've got a honey bear a cup of honey uh no the in the little measuring cup measure out a tablespoon of honey tablespoon got it yep we need a tablespoon and a half of cider vinegar let's just pour it right over the honey so we go right over to honey yeah why not just go up to what looks like three and a half up to three and a half yeah and then just add the vinegar and the honey will the honey pour out not really yeah i gotta scrape it on it yeah it's a pain in my butt actually all right so then i want you to season this with salt and pepper big big pinches because it's a lot of cabbage how much uh whatever generous amount of salt and pepper just like big pinches keep it down over there yeah not you the chicken oh the chicken is noisy mine looks extremely golden brown so i want to make sure we get this done before it's done right and then you have a three-quarter teaspoon measure and a bowl of celery salt oh is that oh boy i think i just put that in celery seed sorry so if you already added a bunch of celery seed you might be good yeah i think i'm okay cool i'm gonna add a little i'll give it a little more because i really like it cool and then just set this bowl aside and we'll do our cabbage so we're gonna do half of each head of cabbage so cut you can start with the green one cut that guy in half set the other half aside and then oh he's already slicing you've used a mandolin before no i i'm just slicing the cabbage in half and then when you're done with that using the mandolin blade you can use the safety glove should you choose and then just want you to run the cabbage back and forth across the blade thinly slicing so you shouldn't have to press down too hard but you want to keep it flush against the kind of beige part you know the groove part all right let me know when you're done with your green guy i feel like we need to um check our chicken even though there's three minutes i've got three minutes on the timer but the color is looking amazing and yeah it's looking like perfect you know so see if you can pull out a uh thigh piece side piece move it on to this cooling rack right here by the fryer right and then there's that a digital thermometer you just need to unfold it so the probe comes out yeah and then try to get in the thickest part of the chicken without hitting the bone because that'll give us a false high reading oh yeah this guy's done i got 194. pull it out chicken's coming out that's great all the chicken's out man it looks delightful i have like a shell on this it looks like corn flakes yeah yeah that's the exactly corn flakes that's what you want is your green half of cabbage it's totally yes it's great totally shredded okay so then let's do the red one cut your red cabbage in half set one half a side another half that whole half through the through the shredder through the thing yep my grandma made really good coleslaw she had a diner really yeah like a truck stop roadstop diner from kentucky really she was german 100 german but she made the best coleslaw and uh and also potato salad german style you know with the the bacon and all that all right half of a red yeah and then that's gonna go right into the bowl with the green all right so cabbage bowl i just think the best way to do this because it's so much is just using your hands right just toss it get all the way down to the bottom where all that dressing is so when you left the house yeah was that the time that you were like had to figure out how to feed yourself no no i i ate at at restaurants for about 10 years but i guess i have developed over the years a certain fearlessness in situations like this nice because you're always as an actor you're always showing up somewhere where you have to learn how to do something you don't know how to do uh-huh if your cabbage is coated yeah give take a pinch out and just give it a taste give it a taste yummy pretty good okay so now we're actually going to take the fry oil and season it so the first thing is using your ladle yeah carefully because this fry oil is still really hot yeah um ladle one cup of fry oil into the measuring cup so we're just going to use the oil that we fried the chicken in to make like a hot fat basting oil you know exactly and then all of these seasonings so it's like a large amount of cayenne that's the that's the big bowl that's the big bowl brown do i dump it all in dump it off but just be careful i don't want you to splash up hot oil onto your wrist or anything okay i'm doing the whole bowl all of everything yeah and then use a whisk to just make sure all of those spices are incorporated and it's great when dry spices like that hit hot oil it like blooms all of their compounds so this oil like even though it's just sitting for a minute is going to infuse oh you can smell it rapidly yeah you smell it smells spicy that was a large amount of cayenne with paprika chili powder granulated garlic and brown sugar so this should be sweet and smoky and spicy and so bring your chicken close to you and then using the basting brush just dip the dip the brush into the oil and then brush that all over the chicken pieces and so this is like you're still going to have all the crunchies and we haven't burned off all these seasonings and then this whole outer crust look at that hot stuff oh boy all right so now we're going to build our plates all right and instead of making a sandwich just want to put like a slice of white bread this is like the landing pad it's not really going to help you when things get hot but and then just choose your two favorite pieces i'm just putting them right on it's hard to pick amongst my children i know and then grab a few pickles oh yeah put those on top or around make a little pickled presentation and then i got to get this chicken out of the way and we'll serve up some slaw you should have a side bowl there you go awesome ready yeah ready extremely beautiful craggy yeah yeah and shaggy yeah yeah yeah they look related yeah amazing nice slaw too gorgeous crust thank you lovely mahogany fantastic slaw shall we i would love that i would love to offer you my national style hot chicken yes the bread's not going to help you really no but it's there right oh man so juicy perfectly cooked would your mom like to come hey mom do you want to come in here this is your chance to be on tv or the internet yeah she said she's uh and after the cameras are off she continues yeah yeah will you come back sometime maybe do an omelette yeah that would be great awesome maybe we should go to the like the real spicy zone yeah maybe we should get into some ghost peppers yes yeah okay yeah it's a deal that's a date i've never seen a ghost pepper have you no it's you know that's their thingi love cutting off wings you do yeah wings are my favorite part destroying hope hey guys it's carl i'm here in the bon appetit test kitchen today with michael shannon from frankie and johnny in the cleared loon on broadway thanks for coming oh my pleasure yeah so today we have 20 minutes a mere 20 minutes to make nashville style hot chicken and slaw it's ironic with making nashville chicken because i'm from kentucky i know i heard so but i think i'd prefer the nashville chicken because i like spicy stuff okay so when you say it's ironic it's not a problem it's not a problem great on a count of three we're just gonna turn around and start cooking all right ready one two three all right this is your raw chicken obviously and have you butchered a chicken before no great perfect okay so you've got this flexible boning knife up at the top of the cutting board and the first thing we're going to do is we're going to take off the legs and the thighs kind of in one piece what i want you to do is just kind of feel for the place in between where the drumstick looks like it's meeting up with the carcass yeah that's where you want to put the knife so then picking up the knife like where this little stretchy kind of armpit area is exactly it's like the armpit of the leg that's a very good way of describing it and then you're going to want to cut in that place just make a a little slash to start just kind of breaking through the skin and you'll see how it opens up now you can see the side of the breast and the the leg and the thigh piece and then putting your knife drawing it from that kind of crease up by the side of the breast down towards um the opening the front side of the chicken closest to you and you can make like shallow cuts if you aren't feeling 100 to start but you just want to keep the knife as close to the body as possible if that makes sense yeah and then you feel like you could it's kind of opening up like a book in a way and at that point you can cut it freely away from the body i have the legs are off both sides yeah oh my really okay i'm going to do my second side then that was fast i'm sorry but you got the leg in the thigh of both sides off of that body i i wouldn't say that with absolute certainty but i'm holding a piece of chicken in my hand okay so just set those aside um and we're gonna take off the wings all right so with the wing it helps me a lot if i kind of like pull the whole um arm or the whole wing part of the the chicken kind of straight up and then i can really see the end of the joint where it's connecting to the body oh yeah and just like kind of running the knife or all the way around the joint the thing with butchering is like if you feel like you have to force it you're in the wrong spot that's the thing with everything right yeah are you grey what is your are you a a light meat person or a dark meat person i would eat this whole chicken sitting perfect okay so once you have your two wings off you can go ahead and put the carcass get it all the way off on that parchment lined rim sheet tray the furthest away from you the one frizz away from me and then we need to separate the leg and the thigh into two pieces oh boy so i want you to try to find the place where the drumstick joint connects to the thigh bone and then just cut right in between it should if you're in the right spot it should go through without too much trouble i think this is really where i'm showing that i don't know what i'm doing but i did it you did it you got it separated and i can kind of pull the skin back over so that you can't see really that i kind of messed it up okay cool two drumsticks two thighs oh man i'm completed yeah complete complete okay great you can bring the empty bowl in front of you we're gonna get into dredging so actually before we do that i just want you to pepper all these chicken pieces there's a small bowl of salt and there's a big bowl of salt using a big bowl of salt really generously seasoned if we had had time we i would have done this the day before it's kind of stressing me out because my mom's in the other room watching at the monitor oh really and she she's really good cook she's a really good cook i think she'll be pleased yeah so bring the empty bowl um onto your cutting board empty bowl on my cutting board yup and then crack those four eggs right see this is something i had to learn to do for my play on broadway because i'm a i'm a short order cook yeah i do the one-handed crack i can crack but i can't open i can try i wish you could watch this see look at that bam i cracked and broke the yolk by trying to open it at the same time that one yeah that broke yeah one day oh well let me know when your four eggs are in and we're gonna add this buttermilk all right i pour this whole thing in oh the whole thing in and then we need to measure out two tablespoons of tabasco i'm finding that a vigorous shaking is actually got my two tablespoons have you ever gotten tabasco sauce in your eye i have actually when you have like a pepper seed on your finger and then you rub your eye yeah and even hours later if you touch your face you're doomed so i just dump this right in yep two tablespoons and then whisk that you should have a whisk so yeah and then as soon as that looks like all the the egg is fully broken up in there we're going to do a dry wet dry with the chicken pieces i think i'm whipped you're whipped okay let's do it bring that flour close to you and now this is when we can put our small bowl of salt small bowl salt and then maybe with the dry whisk whisk in the salt into the flour salt into the flour got it yep all right so now go a couple chicken pieces at a time and use you can use your fingers or tongs to toss it in the flour and then a lot of recipes would tell you to pat all this flour off but i'm actually kind of after that kind of flowery crust so give it you could give it a couple of light shakes coming out of the flour and then right into the buttermilk and then go with a couple more pieces of chicken right into the buttermilk what do i do uh do i put it on the wax paper when i'm done no let them hang in the book just you should just have floured and gone into the buttermilk for now oh okay and then just let me know when it all sticks i'll just put them down okay so growing up did you cook with your mom sometimes uh it was hot you know mom get home from work and she'd be tired or whatever so i try and uh jump in help out yeah would she like leave that to me well it was always better when she did it you know i didn't really know what i was doing same for me growing up all right so are all your chickens floured and buttermilk yeah and then go back from out of the buttermilk back into the flour okay back in the flour yeah and it's okay if like some of the buttermilk is still dripping off oh yeah it's real messy is it all right so it's gonna look like they don't all fit and they kind of don't but just using the tongs and your hands just toss all those chicken pieces until they're coated no no coat them with a flower oh yeah so once they're all been dredged this chicken is covered with stuff okay great three different layers of stuff so are my fingers be at 325 on the um fry temperature taker thinger it says 3 30 something okay so one at a time don't drop them in because the oil's hot okay just put them in there and just shaking the flour off as i go but again some of that cragginess is good it's like cement oh i mean my fingers oh yeah me too i breaded my fingers yeah if i fried them they'd be delicious and then it also is going to look like it's pretty crowded in there but we're going to move everybody around a sec use your tongs to make sure they're submerged and then we're going to turn the heat up just because my temperature dropped all the way down to like less than 300. i'm going to turn the big dial on the front of this burner until the readout says 375. okay next thing you've got a little timer on your station i want you to hit that uh minute button up to 15. okay and then we're going to use the fry time to make our slaw 15 15. awesome grab this big gigantic glass bowl yeah and we're going to make the dressing okay so you have a squeeze bottle of ketchup of a mayonnaise and that's going to be like real mayonnaise we don't mess around with the fake mayonnaise you should have a one cup measuring cup i do and then we gotta measure out a cup of mayo a cup of mayo all right into the bowl okay and then you've got a honey bear a cup of honey uh no the in the little measuring cup measure out a tablespoon of honey tablespoon got it yep we need a tablespoon and a half of cider vinegar let's just pour it right over the honey so we go right over to honey yeah why not just go up to what looks like three and a half up to three and a half yeah and then just add the vinegar and the honey will the honey pour out not really yeah i gotta scrape it on it yeah it's a pain in my butt actually all right so then i want you to season this with salt and pepper big big pinches because it's a lot of cabbage how much uh whatever generous amount of salt and pepper just like big pinches keep it down over there yeah not you the chicken oh the chicken is noisy mine looks extremely golden brown so i want to make sure we get this done before it's done right and then you have a three-quarter teaspoon measure and a bowl of celery salt oh is that oh boy i think i just put that in celery seed sorry so if you already added a bunch of celery seed you might be good yeah i think i'm okay cool i'm gonna add a little i'll give it a little more because i really like it cool and then just set this bowl aside and we'll do our cabbage so we're gonna do half of each head of cabbage so cut you can start with the green one cut that guy in half set the other half aside and then oh he's already slicing you've used a mandolin before no i i'm just slicing the cabbage in half and then when you're done with that using the mandolin blade you can use the safety glove should you choose and then just want you to run the cabbage back and forth across the blade thinly slicing so you shouldn't have to press down too hard but you want to keep it flush against the kind of beige part you know the groove part all right let me know when you're done with your green guy i feel like we need to um check our chicken even though there's three minutes i've got three minutes on the timer but the color is looking amazing and yeah it's looking like perfect you know so see if you can pull out a uh thigh piece side piece move it on to this cooling rack right here by the fryer right and then there's that a digital thermometer you just need to unfold it so the probe comes out yeah and then try to get in the thickest part of the chicken without hitting the bone because that'll give us a false high reading oh yeah this guy's done i got 194. pull it out chicken's coming out that's great all the chicken's out man it looks delightful i have like a shell on this it looks like corn flakes yeah yeah that's the exactly corn flakes that's what you want is your green half of cabbage it's totally yes it's great totally shredded okay so then let's do the red one cut your red cabbage in half set one half a side another half that whole half through the through the shredder through the thing yep my grandma made really good coleslaw she had a diner really yeah like a truck stop roadstop diner from kentucky really she was german 100 german but she made the best coleslaw and uh and also potato salad german style you know with the the bacon and all that all right half of a red yeah and then that's gonna go right into the bowl with the green all right so cabbage bowl i just think the best way to do this because it's so much is just using your hands right just toss it get all the way down to the bottom where all that dressing is so when you left the house yeah was that the time that you were like had to figure out how to feed yourself no no i i ate at at restaurants for about 10 years but i guess i have developed over the years a certain fearlessness in situations like this nice because you're always as an actor you're always showing up somewhere where you have to learn how to do something you don't know how to do uh-huh if your cabbage is coated yeah give take a pinch out and just give it a taste give it a taste yummy pretty good okay so now we're actually going to take the fry oil and season it so the first thing is using your ladle yeah carefully because this fry oil is still really hot yeah um ladle one cup of fry oil into the measuring cup so we're just going to use the oil that we fried the chicken in to make like a hot fat basting oil you know exactly and then all of these seasonings so it's like a large amount of cayenne that's the that's the big bowl that's the big bowl brown do i dump it all in dump it off but just be careful i don't want you to splash up hot oil onto your wrist or anything okay i'm doing the whole bowl all of everything yeah and then use a whisk to just make sure all of those spices are incorporated and it's great when dry spices like that hit hot oil it like blooms all of their compounds so this oil like even though it's just sitting for a minute is going to infuse oh you can smell it rapidly yeah you smell it smells spicy that was a large amount of cayenne with paprika chili powder granulated garlic and brown sugar so this should be sweet and smoky and spicy and so bring your chicken close to you and then using the basting brush just dip the dip the brush into the oil and then brush that all over the chicken pieces and so this is like you're still going to have all the crunchies and we haven't burned off all these seasonings and then this whole outer crust look at that hot stuff oh boy all right so now we're going to build our plates all right and instead of making a sandwich just want to put like a slice of white bread this is like the landing pad it's not really going to help you when things get hot but and then just choose your two favorite pieces i'm just putting them right on it's hard to pick amongst my children i know and then grab a few pickles oh yeah put those on top or around make a little pickled presentation and then i got to get this chicken out of the way and we'll serve up some slaw you should have a side bowl there you go awesome ready yeah ready extremely beautiful craggy yeah yeah and shaggy yeah yeah yeah they look related yeah amazing nice slaw too gorgeous crust thank you lovely mahogany fantastic slaw shall we i would love that i would love to offer you my national style hot chicken yes the bread's not going to help you really no but it's there right oh man so juicy perfectly cooked would your mom like to come hey mom do you want to come in here this is your chance to be on tv or the internet yeah she said she's uh and after the cameras are off she continues yeah yeah will you come back sometime maybe do an omelette yeah that would be great awesome maybe we should go to the like the real spicy zone yeah maybe we should get into some ghost peppers yes yeah okay yeah it's a deal that's a date i've never seen a ghost pepper have you no it's you know that's their thing\n"