When frying chicken how do you get it fully cooked and not pink in the middle without burning the outside?

Answer 1

I use to own a catering business,and as you know they do alot of chichen,and i do this at home too ,it works great for me and I NEVER burn my chichen, about an hour before I start to cook
or fry my chicken,I soak my chicken in very ciold water with plenty
of salt in the water,the salt water helps not only to flavor the chicken but it opens the grains to lighten the texture so it cooks faster ,juicier,and lighter, remember soak it for about at 1 hour in very cold water with lots of salt,

Answer 2

When I fry chicken without a coating, I put the chicken in the frying pan and cover it with a lid. I cook it covered for about 20 minutes. This basically steams the chicken and then I take off the lid and the chicken will brown and leave those tasty bits at the bottom of the pan.

If I use a coating like dry pancake mix or flour, I fry it with a bit of oil until it has browned and then put it in a roaster with the lid, for about 40 minutes in the oven. (you can use the same frying pan if you want but you have to drain the oil first ). Take the lid off for the last 10 minutes to crisp it up. The chicken will be tender and moist.

Answer 3

Turn the heat lower so the inside has a chance to cook before the outside over cooks. Also putting a lid on for part of the cooking time will help cook the inside.

Answer 4

Turn the heat up high to get it nice and hot once u place the chicken in the oil turn the heat down & make sure you cook it on both sides if they are larger pieces. As for the wingettes you just turn them all at once. and make sure the oil covers the chicken in the pan. The best thing to use is a deep fryer.

Answer 5

I start my oil hot to sear in the juices, then turn down the heat and cover loosely. Turn often for and even cook. The best thing to use is a nicely seasoned cast-iron skillet. Been cooking fried chicken for 25 years and ain't had a complaint yet.

Answer 6

Heat the oil up, put the chicken in, and then turn down the heat. It takes awhile to cook the chicken through - Just keep the heat turned down to "low" and turn it fairly often.

Answer 7

lower the temp of your oil, it's too hot. cover the pan while the chicken is cooking too, that helps keep the moisture in the chicken. also, don't use huge pieces, they'll take longer to cook, use a smaller bird.

Answer 8

When the chicken gets brown, use those things on your stove called dials and turn it down to med and continue until the juices run clear when you cut into the chicken.

Answer 9

fry it in cast iron skillet first to get the outside crispy then transfer it to oven and finish off by baking.


Buttermilk Fried Chicken and Biscuits

This recipe was previously posted on TKL by Kerry
Date: October 13th 1998
Baked Buttermilk Chicken

1 broiler-fryer chicken, 2&1/2 to 3 lbs, cut into serving pieces
1&1/2 cups buttermilk
2&1/2 cups all purpose flour
2 Tbsp. chopped parsley
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/4 cup shortening
additional butter if necessary
1/4 cup chicken broth or water
1 Tbsp. sugar, optional
2&1/2 tsp. baking power
1/2 tsp. baking soda
Parsley for garnish

Place chicken in bowl. Pour buttermilk over and marinate 1/2 to 1 hour.

In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt and pepper.

Remove chicken from buttermilk. Roll pieces in flour mixture. Reserve
3/4 cup of the buttermilk. Pour remainder into a buttered shallow
casserole.

Heat shortening and butter in heavy skillet. Brown chicken pieces 4 to
5 min. over medium to high heat. Place chicken on top of buttermilk in
casserole.

Strain fat from skillet into measuring cup (there should be 1/3 cup; if
not, add melted butter to equal 1/3 cup).

Pour broth into skillet; scrape up brownings. Pour around chicken.

Bake, uncovered, at 375 until crisp and tender, about 1 hour.

Mix remaining flour with sugar, if used, baking powder and baking
soda in bowl. Stir in butter and reserved buttermilk to make stiff doug.

Knead lightly; roll out on floured board; cut into 2 inch rounds.

Bake in same oven with chicken for 20 to 25 min or until golden. Serve
along with chicken

Answer 10

Just as RW said. Turn down the heat and cook it longer.