 We are frying half a chicken. So I'm using the other half the white meat We're gonna put it in the oven. This was the largest chicken one of these breasts along to me It looks like a turkey breast. It is so big. So the first thing we're going to do is use my favorite seasoning and that is Badea poultry seasoning and We are going to sprinkle this all over this chicken because it is good stuff and Use a bunch of it. Okay Now the next thing I'm going to do is cut some of this pepper just to give it a little bit of flavor And I'm just going to stick it down in between the pieces of chicken And I'm not going to do that until I want to get my hands dirty dirty So I'm just going to slice it right here first Okay In other words, I don't want to touch the chicken go wash my hands and do that several times I'm just going to touch the chicken at the end Then I'm going to take this onion that I had in the fridge We're going to use part of it as well Because I'm about to make I'm making a corn pudding and I'm about to make a peach cobbler as well So I'm going to take this onion And put it in here Now I'm about to pick the chicken up. Okay so I'm gonna pick it up and put a lot of this stuff down underneath all of this Why because I'm gonna pour some broth in here and I don't want to pour broth and take off all my seasonings If you do then your chicken ain't gonna be salty enough. Okay? Let me wash my hands. I've got chicken stock Or me and Chris made chicken You can keep this in the refrigerator as long as it's sealed now That's when seal is broken But Chris just used it a couple of days and after that cells broken you better use it up pretty dog on quick At least within a week. I'm putting up the fat in here good because this is mostly Skinless breast meat and that way It'll be good y'all. So this fat. I'm gonna move around a little bit in here So it won't just be in one spot. Okay. Now. We're gonna take this and we're And we're gonna bake this and it's gonna take a while to bake I'm gonna bake it with the top off of it until it gets good and crunchy So we're gonna open this up and get this in the oven At one time, this is a corn pudding that we're baking look at our corn pudding y'all. It's been in here For a good 35 minutes and so it's still got a little while to go. Let's put this chicken right here next to the corn pudding Slotty boy that smells so good. All right smells good okay, guys, we just got this out of the oven and Chris didn't have the microphone on so we are doing a voiceover, but look how Absolutely juicy and delicious. This was It is so good so tender So putting that broth in there with that little bit of fat Really made the difference and you can see how tender and juicy it is We ate it and then we also had it one night for leftovers. I'll show you a picture of that, too We thank you so much for watching colored belly cooks where we cook like mama did Okay, Facebookers Make sure you hit that like and subscribe or make a comment or you'll stop getting the feed and YouTubers, please subscribe We'll see you next time on colored Valley cooks. Love ya. Bye