Country Fried Chicken

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.

I used my chicken for my and Jared's dish. I made the buttermilk for our brine while Jared mixed and measured out our spices. After i made the buttermilk Jared added his spices and ingredients. 

We put our brine in a large bowl and then put our chicken in it. We did not fry our chicken so we put it in the fridge over night.

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. 

We pulled it out of the oven after that, I couldn't wait to try it! My first bite was great, the chicken was perfectly tender. The brine definitely added an extra level of flavor to our chicken that was ideal. I would without a doubt make this again!