Country Fried Chicken

Country Fried Chicken

I started buy cutting up my chicken. I cut up the thighs, legs, wings, and breasts. I placed the, neck, back bone, in a separate bowl for a later recipe. After all the cutting was done I place in a bowl and set aside. Next I started to mix some braising batter. I combined buttermilk, cream of tartar, Cajun, salt, and pepper. I placed the meat in the bowl and let it sit overnight in a refrigerator.

The next day I preheated my oven to 325 degrees and my skillet to 350 But before I added a little bit of oil to me skillet about 1/4 cup.Then I mixed up my dry batter of flour, salt, and pepper. I then got out my chicken from the refrigerator. I then pulled out of the wet batter and coated it in the dry batter.Then I put it in the skillet and cook till gold brown. After it was golden brown I placed it in the oven for 12 minutes. Before I ate the chicken I used the thermometer to check the temp to make sure it is 165 degrees. I didn't really like the taste and texture of the chicken. Just didn't seam country.