hwo do i fry chicken so the whole piece is completely cooked without getting it burnt?

Question

usually i boil it first then fry it in with all the ingredients,as this ensures the chicken is cooked but because of this,the taste doesn't go 'in' the chicken,if you know what i mean.

Answer 1

i boil the chicken first only if i don't cut it up-- just to be sure it's fully cooked. but i boil it after overnight marinating and boiling it with herbs and seasoning.

frying (without previous boiling) gives a certain texture uniqueness, yes -- if you don't deep fat fry, but kind of saute it with all your ingredients (yummy) since the flavor "sticks" better. but whatever you choose to do, marinate the chicken at least 4 hrs before you cook it (better if overnight) if you really wanna ensure the taste "going in." the more herbs or ingredients included in your frying (not deep fat), the less the tendency to pop or splatter. but you don't put ingredients (herbs etc.) if you deep fry. you add them after you take out and drain the oil from the meat/fish/etc.

again, best wishes, pal. happy cooking.

Answer 2

Use an iron frying pan, about 2 or 3 inches of peanut oil at 360' so it won't burn the chicken before it's done. Skin side down first, fry till it's very golden brown, flip and do the other side. Fry same kind pieces together. Don't crowd the pieces! Keep the finished ones in 275' oven while the others fry. YUM!!! I saw the low carb chef and he ground up a cup of hot pork rinds and added that to the flour, salt and pepper. This was AFTER he'd put the chicken pieces on a rack (over a pan), coated the pieces with hot sauce, and left it overnight in fridge), Can you imagine the spicy heat of that fried chicken?? I'll have to try that on a cold winter day.

Answer 3

make sure the oil is completely hot and then dont put the fire on its highest setting while cooking. Make sure the piece is completely soaked in oil. If u want to be sure, get a deep fryer (or a teflon pot, with strainer). It has a strainer (u know, that wire thingy with holes) so that the chicken wont actually stick to the pan but is still deep fried in oil.... that way u wouldnt turn the piece around because it is totally immersed in oil.
To ensure that the chicken tastes good even on the inside, u should marinate the chicken overnight or at least a few hours before u cook it. Boiling is good too, but make sure u put enough flavors for the chicken to actually absorb it...

Answer 4

Frying chicken takes time, but the result is well worth it. First, it is easiest using a large electric skillet because all of the chicken will fit. Dredge chicken in flour and place in heated skillet that contains good vegetable oil. (To check the oil, put a few drops of water, the oil should pop). Brown chicken on all sides (for legs, you will need to hold the leg up to brown the joint area). After all pieces are browned nicely, turn the heat down to simmer. The activity in the skillet shouldn't stop (heat is too low), but should just be simmering. Cook this way for 30-40 minutes (until all juices are clear). Turn heat back up and re-crisp chicken. Remove chicken from pan and keep warm in oven (300 degrees). For the best chicken gravy, remove all but 2 T of fat from skillet. Put enough flour or arrowroot to make a texture that is thick but not pasty. Heat mixture until smooth. Add milk (start with halfway up sides of skillet and add more as needed). Stir until gravy thickens. YUM-YUM!

Answer 5

The pre-boiling thing really isnt nessessary. You just need to lower your heat a tid bit and fry the chicken peices about 10 minutes on both sides, covered. An electric skillet is perfect for the job. Also, dont over crowd your pan.

My mom bought a box of something called oven fried chicken mix at the grocery store- coated the chicken peices and baked them- it was out of this world!!!

Answer 6

hahaha, Yeapss.. it makes sense. this IS jasmine.

anyways.. ur question.. to me, i think u should fry with Low fire.. Cause if u fry with high fire, then u're like cooking the outside only. So, low fire is like u give time for the "inside" of the chicken to cook without burning the outside. haha, anyway that's what i always do.. but hope it'll work for u. Another way.. last resort la.. after cooking for so long and it's still uncooked inside, shove it in the microwave and heat it up for a while.. i'm sure the inside will definitely be cooked.

Answer 7

deep frying is one, and very good, however, here's my way, and i get rave reviews. always use shortning not oil, about an inch deep in frying pan, (preferably cast iron) heat grease to point you get MILD splash back from a DROP of water. add your coated chicken, always make sure the grease is only gently popping, biggest mistake, is grease to hot or not hot enough, turn chicken quarterly every 7-10 minutes, anything over chicken is dry and overdone. BON APPETITE!!!

Answer 8

Fry gently and move frequently to ensure that it is cooked all through.

Answer 9

I tend to virtually dunk it & cook it as if I am boiling potatoes but keep an eye on things as hot fat is lethal on an open stove.

Answer 10

AL, FRYING TAKES AWAY MOST OF THE MOISTURE OUT OF THE BIRD, LEAVING IT DRYISH ON TEH PALATE.

I SUGGEST YOU INVEST IN A SMALL CONVENTIONAL GAS OVEN, PREFERABLY WITH SKEWERS THAT ARE ON MOTORISED CONTROL. BASTE THE CHICKEN WITH OIL & ON MEDIUM HEAT ROAST IT. IT WILL REMAIN SUCCULENT & JUICY.

ALTERNATIVELY, YOU COULD ROAST IT WRAPPED IN ALUMINIUM FOIL ON LOW HEAT. THESE OPTIONS ARE MUCH MUCH MORE HEALTHIER THAT FRYING......

BON APPETITE........................