First of all, I had to cut up the chicken. This was a interesting task because sometimes I wasn't very sure if I was cutting in the right spot. Probably the easiest spot to cut was the breast. I will tell you that it was very difficult for me to pop the bone of the socket so it was easier to cut. As frustrated as I was, I still finished cutting up my chicken and I was the last one done.
This recipe called for 2 cups of buttermilk powder, which the back of the container tells you for 2 cups of buttermilk you use 4 tablespoons. With the 4 tablespoons of buttermilk, you also use 2 cups of water. This is mixed in with thyme, tabasco, and worcestershire, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper. This marinade sat in the fridge all night.Now, for this recipe we had to preheat the oven to 350 degrees fahrenheit and also had to turn the skillet to 350 degrees fahrenheit with also about 11/2 inches of oil.
While the oven and skillet are preheating we had a powder mixture to make. This mixture called for flour, salt, cajun seasoning and pepper. Everything was measured out right besides the salt. My partner put in 1 tablespoon of salt when it was suppose to be 1/2 a tablespoon of salt.
After the mixture was made up it was time to put our chicken in it and start frying it. This part was easy. We cooked the chicken in the frying pan until it was golden brown on both sides, Then we took it out to get ready to be put int the oven. Once all the chicken was golden brown, it was time to put it into the oven for about 30 minutes. All the chicken had to be at 165 degrees fahrenheit,
Our chicken looked amazing. It tasted really good, even with the extra bit of salt in the mixture. This chicken had a nice buttermilk taste to it and also a nice crisp outside. The first bite of the chicken was delicious. You could taste all the mixtures turn into once great bite.
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