/ck/ - Food & Cooking

All the spices go in a bowl on top of the flour.
Then, you put the chicken in a bowl like the OP pic and put the dill pickle juice on it, and leave it in the fridge for 1-2 hours.

In a small bowl, beat the egg with the buttermilk.
You're going to use this to coat the chicken so the flour mix will stick to your tendies.
First, take the tendie from the pickle juice bowl, and then dip it in the buttermilk+egg bowl. That then gets dredged in the flour mix.
>what do you mean by dredged
So you are not trying to lightly dip it, basically what you do is bury it in the dip and then pull it back out. Imagine you're at the beach, the flour is the sand, and you are burying a cool thing you found, and then you take it back with you. At this point, I like to have a little plate to put them on. They will not be messy after the dredge. You can ALSO do a /second/ drip/dredge, which makes the breading thicker.
>pic related, a dip setup

Some people never grow up, and despite eating the chicken, they won't touch it. (???) For those people, I recommend first growing up but in the meantime you can use tongs to handle the birds. This also helps if you don't like to wash your hands for some reason. (?)

Add the 1 cup of peanut oil to your frying pan.
>but im allergic to peanuts
Use sunflower or avocado oil then, but it'll be either not as good or more expensive.

Put the heat on 65%/100% on the dial. Wait 10 minutes.

>>17957782
After 10 minutes, either use a thermometer or a wooden spoon to let you know if the oil is right. It should bubble slightly, but not be popping or crackling like you see on the far right side of the image. At this point, the chicken is ready to go in.
>>17957782
Put a few pieces in and let them slowly adjust to the oil. You will need to flip them, which takes about 5 minutes per side. It is EASY to overcook them, so don't be afraid to pull them out early and put them back in. Just look for the "golden brown" color, which is that you have a darker crust and the rest has turned gold/beige instead of simply being white. You'll be able to feel the change in texture with a fork or other cooking utensil as they rest also.

Allow to drain on a plate lined with paper towels. This took me about 30 minutes total work, with the resting time of course. Lots of tenders, not as much money, and I did not have to go outside for them.
>also, you can cook them when the stores are closed for maximum neet comfy

>>17957771
no, anon!
nooooooooo!
you're supposed to add the hot sauce to the buttermilk.
the ratio is 2 parts buttermilk to 1/3 part hot sauce.

1/2 a cup of buttermilk like you used would use 1/12 cup of hot sauce.
about 2/3 of an ounce.
it literally makes all the difference in the world.

>>17957935
You can make changes like this if you want to also.
:^)

>>17957755
bruh just toss some garlic/onion/salt/pepper in flour then drop the chicken in the flour then egg then the flour again and let sit for a few minutes before frying

>>17957796
>I did not have to go outside for them.
you should fry outside so you don't stink up the house and make the kitchen greasy as fuck, you should also use a deep fryer that automatically maintains temp, they only cost like $15

>>17957755
That's awesome, thanks anon!

>>17958260
Is this a meme? I can buy that exact deep fryer right now if I really wanted to.

>>17958247
London Pub vinegar, just like a real London Pub.

>>17960042
no its the one i have had for the last 5 years, its not great but its cheap and controls the heat for me. when the oil cools down i pour the used oil through a coffee filter back into the bottle it came out of and save it for next time, i get about 3 to 5 fries out of it before i ditch it

>>17960057
it's not very good, heinz malt vinegar is better

>>17960042
they're cheap but they work, if you see that little controller at the bottom that's really the main electric piece and its used in griddles as well to maintain temperatures.
>>17960023
things are expensive. you are welcome. :)

>>17957755
In what world is chicken affordable in current year?
FUCK you OP now im pissed off

>>17960870
its one of the cheapest meats

>>17960870
How much is chicken where you’re at?

>>17961242
Cant recall the exact pricing right now but im in Georgia
Its pretty fucking high atm

>>17961270
>pretty fucking high
In GA? fuk out of here, maybe compared to normal but you still have some of the cheapest chicken around

>>17961242
Where I’m at two skinless chicken breasts, which is roughly two pounds, will run you about seven dollars.

>>17961270
>>17961315

You kumquats are buying breasts when you should be buying thighs/chicken quarters. Normies either don't know or hate dealing with the extra work so their demand is a faction of what breasts are. In Montana you can get thighs for 99 cents a pound. Boo friggin whoo it has a bone and skin on it lmao

>>17961902
Whole chickens up in WA are 2.58 a pound, which coming to around 8 or 9 dollars a chicken gives you two thighs, two wings, two legs, two breasts. I save the legs and wings for a big batch of wings, use the breasts and thighs in cooking, and use the backbone and neck for chicken broth, which is $6/quart. Overall I'm saving maybe $10-$15 a chicken for 10 minutes of quick butchering.

>>17962001
>>17960870
>>17961212
>>17961242
OP here, I now realize I must show the plebs another ultimate technique.

HOW 2 CUT UP A WHOLE CHICKEN
>WOW YOU MEAN I CAN BE A BIG BOY AND BUY THE BIG BIRD?
YES!

First, get a good knife and a whole chicken.

it goes flour then wash then dredge

Pull one leg away from the body and slice through the skin between the leg and the body. Then bend the thigh downward, toward the cutting board, which will pop the thigh bone out of its socket. Slide your knife into that joint and cut straight through, separating the leg from the body. Repeat on the other side.

Turn one leg section over, skin side-down, and cut along the line of fat between the drumstick and thigh, which will guide your knife right through the joint, separating the two pieces. Repeat with the other leg.

>>17962182
pic related to the 2nd part

Now you have the legs off, but they will be a big piece with the thighs connected to the drumsticks, so you will cut those bits in half, like pic related.

Turn the chicken onto its side, and pull one wing away from the body. Feel where the wing joint meets the body. It's situated deeper within the body than you might think.

Make a small cut on the outside of that joint, then another on the inside, slicing right through the joint and separating it from the body. You'll wind up with a nice, meaty wing. Turn the chicken onto its other side and repeat. If you want to remove the wing tips, simply trim them off with your shears and reserve them for stock.

Then comes 2 rib cuts, one on each side.

Turn the chicken over, so the breasts are on the cutting board, and locate the line of fat the runs diagonally up the side of the carcass, from the tail end all the way up toward the wing joint. With your shears, cut through the ribs, right along this line, then do the same on the other side. The back piece with the ribs will come off, DO NOT THROW IT AWAY, we'll use it for the bonus.
>Set aside the backbone.

For bone-in breasts, leave the chicken breast-side down and cut straight down right through the breastbone, splitting the breast into two halves. Or for boneless breasts, flip the chicken over so the breasts are facing up. Make a shallow cut through the skin between the breasts. Now starting with the left side, insert your knife just inside (to the left of) the central piece of cartilage between the two breasts. Pull the breast meat away from the bone while cutting under the meat with your knife until the whole breast comes free of the breastbone. Repeat with the other side.
Save the breastbone; DO NOT THROW IT AWAY, it will be used in the bonus.

Yesss! Yesssss!!!

>>17962211
This is the first breast cut.

>>17962211
For boneless (TENDIES) you will need to split the breast from the bone at this stage. For a little bit of chicken fried, you don't need to do that, as the cold beer on a friday night when you fry it bone-in will encourage hunger.

You now have 8 pieces of chicken: 2 breasts, two thighs, two drumsticks and two wings. Either cook them today or freeze them to use later. If you're freezing them, it's best to wrap them in plastic individually, then seal them in a freezer bag.

https://yewtu.be/watch?v=OMm1RLF32ig
Wow!~
Check my quad and cook on...

>>17962208
>>17962197
>>17962211
BUT WAIT THERE'S MORE: WE'LL THROW IN A FREE, YOU HEARD RIGHT, FREE STOCK.
You now also have the backbone, breastbone, two wing tips and the neck, which you can use to make a wonderful, rich chicken stock. This is arguably the main advantage of cutting up a whole chicken. Simply cover these parts with cold water. You can optionally add some chopped onions, carrots, celery, garlic, dried herbs, and whole peppercorns. Bring to a boil, lower the heat and simmer for about 90 minutes. Then strain through a sieve lined with cheesecloth and refrigerate.
Then, post how you are really based like soup anon and be smug to other boards.
>you can make it european style, carrots, potatoes, dumplings, chicken breast
>add rice and vegetables and have a hearty stew
>you can add jalapenos and cilantro on top, with many other topping choices
>add ramen noodles, egg, chicken, bok choy, mushrooms, and you have made homemade ramen (if you have a family this is like $2 per serving as opposed to $15)

>>17962257
Thanks for the walkthrough

>>17962257
For me personally, it is making the ginger garlic soup with the stock.
>>17962264
Just remember: instead of complaining the game is hard, you must adapt to the difficulty.

>>17962179
>>17962182
>>17962185
>>17962194
>>17962203
>>17962208
>>17962215
>>17962222
How are you taking pictures while you're cutting?

>>17962264
A SINGLE CHICKEN AND STOCK CAN MAKE 7 DAYS WORTH OF MEALS IF YOU WANT TO BE KING POORFAG.
>chicken tortilla soup
>tortilla soup
>ramen
>chinese soup
>chicken pot pie
>chicken gumbo
>coq au vin
Bro the possibilities are ENDLESS once you learn
>destroy bird + stock
>>17962267
I had my wife take the pictures. She wasn't that into me until I showed her my incredible ability to break down chickens, make meals from it, and be at a healthy weight.

>>17962271
Some recipes most people don't think of but are great:
>Tortellini/ravioli in chicken stock broth
>Jollof Rice
>Curry
>Jambalaya
>Potatoes, green beans, many vegetables
>Gumbo
>Almost any italian soup
And those are merely the stock-focused recipes.

>>17962271
Do women actually like men who can cook?

>>17962324
Yes but who cook with like, nothing.
NOT fags who go to the grocery store and buy 50 faggot things that are premade.
>I made you a pizza, fuck me
>it's red baron
vs.
>hey babe I got bored so I made a brick oven and I turned this flour and water into literally pizza

>>17962324
Yes: Taking a chicken, chopping it the fuck apart, making it into something meaningful (drive, ambition, vision)
NO: buying a pre-prepared chicken from the store, following some annoying recipe, "it was supposed to turn out better"

It's not about the cooking. It's about showing that you not only survive but you can do things she doesn't herself consider.

Sweet thread op

how do they make chickens with no bones in their breasts?