Frank The Tank
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SportsTranscript
00:00 (swooshing)
00:02 (upbeat music)
00:05 ♪ Mange, mange, bon appétit, let's eat ♪
00:10 ♪ It's time for Tanks Cooks ♪
00:13 ♪ Mange, mange, bon appétit, let's eat ♪
00:17 ♪ It's time for Tanks Cooks ♪
00:20 ♪ It's time, it's time, it's time once again ♪
00:23 ♪ For Tanks Cooks ♪
00:26 - All right, we are gonna be making a buttermilk,
00:31 marinated, air fryer, whole roasted chicken.
00:35 This was a recipe link that was sent to me by Zach Holder.
00:39 So thank you, Zach Holder, for sending this recipe.
00:42 But you know, we actually had to start this yesterday.
00:45 So let me rewind.
00:46 (imitating air fryer)
00:54 All right, yes indeed.
00:58 I got a recipe here of buttermilk, marinated,
01:03 air fryer, whole roasted chicken, yes.
01:07 And it's yesterday.
01:09 And to make this, you actually have to
01:14 marinate it overnight in buttermilk.
01:19 So what I'm gonna do first is,
01:21 I'm gonna open up the package, the whole chicken package.
01:25 It's a whole roasted, you want a small one
01:28 that could actually fit in your air fryer.
01:30 I mean, otherwise it won't fit in your air fryer.
01:33 If it's not big, if it's too small,
01:35 if it's too big, it won't fit in your air fryer.
01:37 So you have to get a chicken that's small enough
01:40 to fit in the air fryer.
01:41 And I got this whole chicken.
01:43 (imitating air fryer)
01:50 Taking it out the package.
01:53 All right, you gotta, you always put this shit in here.
01:56 A lot of shit in here.
01:58 The guts and the butts.
02:02 (imitating air fryer)
02:05 I'm gonna put it into a bowl.
02:07 Bowl!
02:08 And what we're gonna do is,
02:11 we're actually gonna get some of the kosher salt,
02:15 or the sea salt, this heavy salt.
02:19 You want a heavy salt.
02:20 And we're gonna put a lot of heavy salt on it.
02:23 Coat it with a heavy salt.
02:29 Coat with the heavy salt.
02:33 Kind of like a early brine.
02:36 Put it on both sides.
02:42 And what we're gonna do is,
02:45 just cover this thing with the salt.
02:49 (plastic crinkling)
02:52 And then we're gonna do nothing for the next 30 minutes.
02:55 See you back in 30 minutes.
02:56 Chicken has been sitting in the salt for 30 minutes.
03:01 And now we're gonna put the buttermilk in the bowl.
03:06 It says to shake it well.
03:08 So you know what I have to do,
03:09 so you have to shake it well.
03:11 And this was again sent to me by a fan.
03:15 (fist thumping)
03:18 Zach sent this to me, I believe, was his name.
03:22 I'm blanking on the rest of his name.
03:24 I gotta remember that for tomorrow
03:25 when I'm actually cooking it.
03:28 And you'll see that tomorrow.
03:29 So let me shake up the buttermilk.
03:33 Shake it up real good.
03:35 Shake, shake, shake it up.
03:37 Shake up the buttermilk.
03:38 Shake, shake, shake it up now.
03:40 Shake it real good, all right.
03:42 Now what we're gonna do is,
03:43 we're gonna pour the buttermilk into the bowl
03:46 onto the chicken.
03:48 Bowling the picker, picker, pick, pick, pick, pick, pick,
03:51 pick, pick, pick, pick, pick, pick, pick, pick, pick,
03:53 pick, pick, pick, pick, pick, pick, pick, pick, pick,
03:57 pick, pick.
03:58 And then we're gonna cover it up
04:03 and put it in the fridge overnight.
04:05 That's right, in the fridge overnight, in the fridge.
04:09 In the fridge overnight, overage.
04:12 It's a fridge overnight.
04:14 Put the buttermilk in the fridge overnight.
04:17 Cover it and put it in the fridge overnight.
04:21 And we'll see you tomorrow.
04:22 So let's put it in
04:23 the fridge
04:30 and we'll see you tomorrow.
04:33 (imitates chicken clucking)
04:38 Okay, we're back.
04:39 Right, we have taken the buttermilk chicken
04:41 out of the fridge.
04:44 Now what we have to do is we have to actually
04:46 take it out of the buttermilk and have it sit for an hour.
04:51 So let's take it out of the buttermilk.
04:53 (Imitates chicken clucking)
04:58 ♪ Take it out ♪
05:03 ♪ Of the buttermilk ♪
05:06 ♪ We gotta take the chicken out ♪
05:10 ♪ Of the buttermilk ♪
05:13 Yes, indeed.
05:14 Yes, indeed.
05:16 So we're gonna take the chicken out of the buttermilk
05:18 and put it on to a plate.
05:20 Don't wanna spill too much of this shit.
05:22 So we'll take the chicken out
05:27 of the buttermilk
05:31 and we'll put it in on this pan.
05:35 Indeed.
05:38 All right, we'll pour a little bit on here.
05:40 On to the chicken.
05:41 ♪ Da da dee dee dee ♪
05:45 And just let it sit for an hour
05:48 before we put into the air fryer.
05:51 Okay, it's been sitting on the counter now for an hour
05:55 marinating.
05:56 I never realized that buttermilk was just like heavy
06:00 and like creamy.
06:01 I thought it was just like regular milk.
06:03 But we're gonna be putting it into the air fryer
06:08 at 350 for 25 minutes.
06:11 And now we have to start off by putting it
06:14 like with the breast side down.
06:18 The breast side down.
06:20 Whoops, look at that.
06:21 Oh, sloppy, sloppy, sloppy, sloppy.
06:23 Buttermilk is sloppy.
06:26 All right, we'll throw some spices up on here.
06:32 We'll throw a little accent to wake up the,
06:37 ooh, that's a little too much accent.
06:39 We'll put a little garlic on here,
06:44 a little garlic powder, a little garlic salt I should say.
06:48 A little garlic.
06:48 ♪ Dee dee dee da da ba ba ♪
06:49 ♪ Da da ba da ba doo doo doo ♪
06:51 ♪ Ba ba ba ♪
06:53 Throw some of this chicken rub on the back.
06:58 All right.
07:04 And what we'll do is put a little salt and pepper too.
07:07 Salt it up in, a little bit of pepper.
07:10 And we'll cook into the air fryer
07:15 at 350
07:19 for 25 minutes.
07:26 And then we're gonna have to cook it another 25 minutes
07:31 turning around, but that's in 25 minutes.
07:34 So let's cook this for 25 minutes at 350 and let's go.
07:39 Okay, well, we've cooked the buttermilk marinated
07:47 air fryer whole roasted chicken
07:51 for 25 minutes on one side.
07:54 Look at that, looking not too bad.
07:56 Doesn't look too, too bad, but we have to flip the bird.
08:01 Is that right?
08:02 We have to flip the bird and now cook on the other side.
08:05 So in other words, turn the bird around.
08:09 Oh boy, that didn't work.
08:10 Turn the bird around.
08:13 Turn the bird around.
08:16 Cook on other side now.
08:20 Yes, indeed.
08:20 I'm flipping the bird and the bird doesn't wanna flip.
08:23 There we go.
08:24 We'll do our little spices again on this side.
08:29 Going back.
08:31 (exhaling)
08:34 Accent.
08:38 (exhaling)
08:42 Chicken rub.
08:46 Yes.
08:47 (exhaling)
08:50 Okay, we're gonna cook it for additional 25 minutes.
08:53 Now, when we check it this time,
08:56 we have to see if it reaches the internal temperature
08:59 needed for chicken to be done.
09:00 You still want it undercooked chicken.
09:02 So we're gonna put this back into the air fryer
09:05 for another 25 minutes.
09:07 It's cooked for 25 minutes on each side.
09:09 Now, it's the most important part is to see
09:11 what the internal temperature of the bird is.
09:15 ♪ The bird is the word ♪
09:19 All right, let's see.
09:21 152.
09:23 (sizzling)
09:26 All right.
09:37 We're right there.
09:39 So now what we have to do is,
09:41 well, you can't cook this and serve this up right away.
09:44 We have to remove it and let it rest for 10 minutes
09:46 before we carve it,
09:51 because, you know, you gotta let the juices
09:53 settle back into it.
09:54 So we're gonna take the bird,
09:57 put it on a nice little serving tray,
09:59 and we'll make our side dishes.
10:02 See you in about 10 minutes.
10:03 It's carving time.
10:05 Let's fucking go.
10:06 Let's see how this bird reacts to the knife.
10:10 Cuts like a knife.
10:13 And it feels so right.
10:15 All right, let's get some nice little breast meat here.
10:19 ♪ Do do do ♪
10:21 Let's see.
10:22 ♪ This is the way we cut the bird ♪
10:26 ♪ Cut the bird ♪
10:27 ♪ Cut the bird ♪
10:28 ♪ This is the way we cut the bird ♪
10:28 ♪ For the chicken dinner ♪
10:30 ♪ This is the way we cut the bird ♪
10:31 ♪ Cut the bird ♪
10:31 ♪ Cut the bird ♪
10:32 ♪ This is the way we cut the bird ♪
10:33 ♪ For the chicken dinner ♪
10:34 ♪ This is the way we cut the bird ♪
10:35 ♪ Cut the bird ♪
10:36 ♪ Cut the bird ♪
10:37 Let's take the legs out first.
10:38 ♪ This is the way we cut the bird ♪
10:40 ♪ This is the way we cut the bird ♪
10:41 ♪ Cut the bird ♪
10:42 ♪ Cut the bird ♪
10:43 ♪ This is the way we cut the bird ♪
10:44 ♪ For the chicken dinner ♪
10:45 ♪ This is the way we cut the bird ♪
10:46 ♪ Cut the bird ♪
10:46 ♪ This is the way we cut the bird ♪
10:48 ♪ For our chicken dinner ♪
10:49 ♪ This is the way we cut the bird ♪
10:50 ♪ Cut the bird ♪
10:50 ♪ Cut the bird ♪
10:51 ♪ This is the way we cut the bird ♪
10:53 ♪ For our chicken dinner ♪
10:56 All right.
11:00 You know what that means.
11:02 It's time to plate the meal.
11:06 ♪ Time to plate the meal ♪
11:11 ♪ Time to plate the meal ♪
11:15 Of course, we can get some chicken on our plate.
11:18 ♪ Time to plate the meal ♪
11:23 ♪ Time to plate the meal ♪
11:28 ♪ Time to plate the meal ♪
11:32 We're gonna put some stuffing on the plate.
11:35 ♪ Time to plate the meal ♪
11:40 ♪ Time to plate the meal ♪
11:45 Get a little corn here.
11:46 ♪ Time to plate the meal ♪
11:50 And look at that.
11:53 Got a little sun glare coming out to the window there.
11:56 And we're gonna get some gravy.
11:58 ♪ Gravy ♪
11:59 Load up the plate with gravy.
12:03 ♪ Gravy ♪
12:05 Little more gravy.
12:10 Little more gravy.
12:13 And there we go.
12:14 Doesn't that look good?
12:16 Of course, we're gonna put a little salt everywhere.
12:18 Salt it up, salt it up, salt it up.
12:20 All right, let's see how this came out.
12:24 Here it is.
12:25 We'll try a nice little piece of chicken.
12:27 Is it winner, winner?
12:29 Indeed, it is a winner.
12:34 Thanks, Zach Holder, for sending me the link to this recipe.
12:37 And the recipe, you see,
12:43 was on a website.
12:44 Skinny Taste was the name of the website.
12:49 Skinny Taste.
12:51 So thanks, Zach Holder, for sending me this recipe.
12:54 Came out terrifically.
12:55 And if you wanna send me a recipe,
12:59 email me njtank99@gmail.com.
13:02 And monger, monger, bon appetit.
13:05 Let's eat.
13:09 (whooshing)
13:11 (whooshing)
13:13 (whooshing)
13:16 (whooshing)
13:18 (whooshing)
13:20 (whooshing)
13:23 (whooshing)
13:25 [BLANK_AUDIO]