Our question, what is your go-to-ditch that everyone loves?

206-803 rock.

Hello, Cody.

Welcome to the men's room.

Ola.

Ola.

Cody, what's your go-to dish?

I make my own deep-fried chicken sandwiches.

All right.

All right. You are now speaking to the right people.

Do you have a deep fryer?

No. So I actually deep fried in peanut oil in a skillet. All right. You're not deep fried. You use the skillet. What is the secret to your fried chicken? Are you one of these buttermilk cats? You had a little fish sauce or what? Well, actually, before the buttermilk, I do use that, but I soak it for a day in pickle juice. Oh, all right, kind of like, I'm just, I'm just anti-pickle, but I've heard that, and I'm sure I've had chicken that was soaked in people. Now, do you, do you buy cutlets? Do you pound breast? What do you do? So I cut breast, I, cut them in half, I send them out, then I cut those in half, because by the time that I double bread it and then put it in, what's a, breadcrumbs, it's like, too, like, any tiny mouth that's too thick. Okay. If you do, like, a full thick breast. How do you double breaded? What's a process there? So pretty much it's the, um, to get an extra crunchy one you want to do one and one from like flour to cornstarts. So you put it, so you put it in the buttermilk, then you put it in the flour and corn starts mix, then put it back in the butt and, um, milk and then re put it in the flour and cornstarts mix, then put it back in the buck and milk,

and then re-put it in the flour and cornstarchs, and then you fry it.

Okay.

All right.

All right.

That's it.

Okay.

Sounds good.

Other than that, it's either on King Hawaiian rolls or pretzel buns.

Are you making that for a Sunday?

Most likely, yes.

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