AIR FRIED No Batter CHICKEN & DUKES MAYO White BBQ Sauce & Carolina Gold

Duke’s mayonnaise one of the biggestnames in mayonnaise in the South hasstarted making barbecue sauce and one ofthe ones you’re making is that Alabamastyle white barbecue sauce which ispretty much made for chicken so that hasinspired two nice recipe which will bechicken thighs I’m not going to breadthem I’m just going to put a little bitof Lawry’s seasoning and some crackedblack pepper we’re gonna air from putsome of this sauce in there with mediumtry some of their Carolina gold and seehow it is I’m John Sanders also known asjelly double-oh-seven let’s get thisstartedokay there are my bone-in skin-onchicken thighs and I’ve already sprayedboth sides of it with the avocado oiland I’ve sprayed this basket by the waywith avocado oil just to help withcleanup here’s the reason we’re doing itpretty much and that is the Duke’smayonnaise Alabama style white barbecuesauce and I’ll say this right here Ibought the other camera here’s what theymake here’s all the ones they make and Igot a feeling they’ll all be good butthat one right thereit’s pretty much made with mayonnaise soI’m really looking forward to it so whatI’m about to do is and this is how I dochicken thighs or anything I’m going toserve you know in other words if I’mgoing to serve it this side up I cook Icook like this I’m going to put I’mgonna turn it over like this right hereand I’m going to make sure I’ve alreadysprayed it but I may spray it again andthen I’m going to lightly sprinkle thisside only with seasoned salt and youhave to be careful because it is saltand you can go too far with it and getit too salty and they don’t have to tellyou about pepper just sprinkle a littlepepper on there I’m going to preheat myair fryer for at least five minutes at375 degrees and then once these areseasoned up I’ll lay them in there thisside down with the skin side down andthe side I have seasoned will be up allright well then once they cook for say15 minutes because I’m expecting this totake around 30 minutes and I’ll bechecking themwith my thermapen looking for 165 170once I flip them in the basketthen I will season this side and if youdon’t if you try and season this sidenow you just kind of mess it all up andyou want to touch it up and you end upwith too much salt so what I do isseason it in the basketafter I flip it with some salt andpepper one other thing I’ll say ishere’s how I wash my chicken now I putice on it shake it around a little bitand go outside and do it because the CDCor the FDA or somebody doesn’t want youdoing this in your sink anymore so ifyou keep ice on it it kind of melts orinstance of chicken for you you can pourit off bring it in and and not makedon’t have to worry aboutcross-contamination is bad so anyhow I’mgonna get that started I’m gonna getjust a preheating we’re gonna get someof this season and I’ll be right backnokay like I said I’m not in a hurrymine has preheated plenty plenty moreway more time than you need but that’sthat is what I do I’m going to put skinside down just like that I’ll putanother one right there one right therenow at least the skin on this chickenmight get a little out of whack becauseI didn’t dress it up that well but it’snot so much about that as it is justtrying to get the chicken done where wecan try this sauce so it still got 46minutes leftI’m not even gonna mess with that youknow what I guess I will we’ll set it to30 because I’m expecting it take around30 and that’ll give us an idea how badoff I was but there we are 30 minutes375 we’re off and running and I’ll beback okay we’re right at the 10-minutemark I want to take a look cuz we mayflip them let’s see you know what Ithink we can flip that chicken thatchicken looks flippable to melet me get where you can see it a littlebetter but you can see it’s browned upplenty good for that side so it kind ofcaught me off guard I’ve got to get myact together I’m going to flip thischicken over and then we’re going toseasonlike I was talking about and it looks itlooks excellent I mean there’s nothingwrong with the way it looks in fact theskin is even better than I thought it’sa little bit out there now I don’t knowhow the skin is going to act when I putall this hate on it but you can see theskin the skin looks good we’re going toput a little seasoning like I discussedand I’ll try and get the camera whereyou can see it a little better and we’regoing to do this and this is just for ifyou were trying to serve it you know butwe’re going to tear it up and put awhite sauce on it so it’s not that big adeal but if you were trying to put it ona plate to serve somebody with somemashed potatoes and some I don’t knowEnglish peas this is how I want it toyou know try to try and get it as best Ican that’s I guess that’s my pointso there we go and we’re not gonna doany temp checks or anything like thatwe’re going right back in put the cameraback to right here and we’ll take a lookagain in a few minutes okay we’re at the5 minute mark which would be 25 minutesof cook time and man they look goodlet’s see let’s see what this this lookslike the biggest one right here see ifyou can see my thing you can see wherewe’re at we’re a little low on that bigone in the back and that’s right thereI’ve got 157 as I already need to knowI’ll let it go we’ll check it again injust a few minutes okay so I decided tolet it go the full five minutes andthere’s the end and and we carry overit’s going to take us a little way butlet’s see what this largest one in theback is I got 170 175 that is perfectbecause it’s around 180 be honest withyou where all the red is going andchicken and at the joints and all nowsome of those are probably a little highbut I promise youwill not be bad but the largest one thelowest temp I saw was like one sec ifit’s done in other words so what I’mgonna do I’m gonna pull these out andlet them sit right here and rest alittle bit and then we’re gonna put someAlabama white sauce on it but you knowwhatthis chicken is kind of a two-fold testthis no batter with the with the Lori’sI promise you will be just as good asany chicken you’ve ever ate and I lovethe seasoning so anyhow hush we’ll letthat rest a minute and then we’re gonnaeat them okay so I’m not really sure howto go about this other than I want toshow how well the chicken did so let’ssee this one let’s break this one openand that looks like perfectly cookedchicken to me and that is what I thinkit isand it certainly tastes like it okay sobefore I go very much further let me saythat chicken was as good as any I’veever ate and I mean air fryer or not thethe Lori’s just the Lori’s and the blackpepper worked excellent we’re going toopen this one right here next just thebig one and you can see it looksexcellent too and I just don’t know howyou would beat that and I’m supposed tobe putting them the white cells on itbut that is juicy moist chicken that hasan excellent excellent flavor not muchyou say other than that now I did tasteit and it’s been a while since I’ve hadBig Bob Gibson’s which is where thewhite barbecue sauce came from inAlabama I don’t remember his havinghorseradish but I’ll say this this onehas horseradish nowI’m not saying this well I’ll say thisit’s different than what I remember ofBig Bob Gibson’s but that doesn’t meanit’s excellent it’s really really goodit does have a horseradish as in factit’s because it’s really goodthat’s how I really say it’s really goodit’s a really good flavor it’s just alittle different than what I rememberBig Bob Gibson’s been but man it’sexcellent I mean it works excellent andreally well with chicken and uh that’swhat you want and unless you don’t likeyou know maybe you don’t like horse redbecause you can taste the horseradishit’s not strong it’s not overpoweringbut it’s definitely there but this itworks with chicken that’s all there isto it hmm okay here comes the Carolinagold and you can see it says a chickenporkit says chicken or pork barbecue andthey’re right I mean it’ll work on bothI’m sure and it has I’ve already tastedit just a little bit it definitely has amustard flavor that is a it’s goodthat’s how I’m saying if there’s nothingwrong with anything I’ve tasted here sofar and I think the biggest problem Ihave it’s trying to talk after I putthis in my mouth but I want to say thisbefore I go any further that chicken byitself with just Lori’s in the airfryerit’s as good as any chicken out I thinkI don’t think you’ll beat it in a fryingpan in a deep fryer or anything ifyou’ll try air fried chicken you’ll seewhat I mean and I’m going to chew onthis and then we’ll probably try andtell y’all goodbye with a mouth full offood butman that will be it is great on chickenit would be excellent on barbecue here’sa there’s nothing wrong with it it’s areal good flavor there’s no doubt youcan see the mustard and it is a Carolinagold and it’s really goodlet me tell you something that chickenby itself that’s good and then you dosomething like this where you put maybethis on one side of your plate and thison the other and I don’t think it’s asgood as you’re gonna gethey I love yo all I’m gonna try and getin the video y’all come back to see mecook you some chicken in your air fryersome thighs or whatever you wanna cookput some of that right there and someblack pepper on it and do exactly what Idid even if you don’t have these saucesand see what you think I think you’llstart using it all the time we have Ilove y’all I’ll come back to save me byebye