Country Fried Chicken

Country Fried Chicken

Recipe given by Mrs. Cummings

First I started off by cutting off the wings of the chicken. I had to pop the shoulder out of place in order to cut the wings off. To cut the thighs off, I had to dislocate them as well. I then cut off the breasts of the chicken and put the backbone in a separate bowl.

We used my partner's chicken for this dish (Zach Borrett). My partner did the buttermilk while I measured out the oregano, salt, and pepper. After he was done with the buttermilk, I added the ingredients to the buttermilk and mixed it. We then put the chicken pieces in the brine and let them sit in the fridge overnight because we ran out of time.

The next day, we got to cook the chicken. We first turned the oven on to 350 degrees because it takes awhile to heat up and then we got out our skillet and set it too 350 degrees as well. We then measured out the oil and put it in the skillet to heat up.We then made the coating for the chicken by combining, salt, Cajun seasoning, flour, and pepper. We may have added a little to much salt, but I thought it turned out well. Anyway, we mixed the ingredients and coated the chicken all over. After that, we put them in the skillet with the oil and made sure each side was evenly golden-brown. We then put them onto a rack on a cooling sheet that was put into the oven for 30 minutes, making sure that the chicken itself was 165 degrees.

After the 30 minutes was over, I was ready to dive into this golden and juicy piece of chicken. I did and it was really moist, and tender! I could definitely taste the salt and pepper, but it wasn't bad. The fat gave it a little more flavor which I personally love. The next time my mom brings chicken home I am definitely using this recipe! (Sorry I forgot to take pictures).