Fried Chicken

For the fried chicken we started off by cutting up my chicken into the usual legs, thighs, wings, and breasts. I'm one who doesn't enjoy cutting up already dead animals so that part was a little difficult for me just like biology was. The only noticeable difference that I had with my chicken is that I accidentally drug out the thigh bone as i was pulling off my leg, other than that though I had no other issues.

The brine for the chicken went very well, and most likely would have been better if i had taken more time to drain my chicken, but since time was short I rushed it. This cause the brine, when I came back the next day, to look pink.

Battering the chicken was a little different for me since I'm used to the way that I do it at work. Still it went very smoothly and I had plenty of time to do it while my chicken was turning golden brown. Browning the chicken took quite a bit longer then expected, but as it turns out my chicken was 6.5 pounds and that's probably what caused it to take so long.

Baking the chicken was relatively easy. With the exception of the breasts everything was done after the initial 30 minutes, the breasts had to go on for about 10 more minutes. After letting the chicken cool down to where i could actually eat it I was thoroughly surprised at the the amount of juice still in the chicken. It was quite delicious with it being extremely juicy and the batter that we                                                  used complemented to chicken amazingly.