What is the secret to frying chicken without the meat staying red near the bone?

Question

of the thigh or leg. Although the chicken is tender and done, I can`t stand the redness deep within the ckicken piece.

Answer 1

I am cooking chicken for lunch today.
so last night I put the chicken to soak in a weak brine of 4 cups water and 3 table spoons of course salt . I checked it a few min. ago and the chicken looked real good . I also do turkey this way the salt pulls the blood away from the bone and it seems to make the meat more moist and tender
be sure to leave the chicken in the frig .
while in the brine wash well before cooking to get rid of the excess salt.
I hope this helps you jim b

Answer 2

It is good to hear that you can't stand the meat red near the bone, that is a way to get food poisoning.
Here is the best trick that I have found to work and work well, it does not dry out the chicken or make it tough Put the chicken in the microwave for about 1 minute Microwaves cook from the inside out so it will cook the part of the chicken that is always red.
Another tip when you buy chicken out like KFC, Popeyes etc. microwave it for a minute also.

Put in micro after you have finished frying it.

Answer 3

I soak my chicken in a mix of 3 tablespoons of salt in 4 cups of water for at least two hours. You can wash it before frying, but I have not noticed it being any more salty than what I use for regular seasoning. The salt seems to pull the blood away from the bone.

Answer 4

Dark meat and white meat cook for different lengths of time....cook them separately. Keep hot oil at 350 degrees, too hot will crisp outside before inside is cooked; too cold will make for soggy chicken. If not using a deep fryer, maintain oil level half-way up side of chicken piece...cook on one side then turn only once til done.

Drain cooked pieces on wire rack over paper towels or brown paper grocery bag so that chicken doesn't sit in its own grease. Remove drained pieces to plate in warm oven (200 degrees) to keep warm and crisp til rest of chicken finished.

Answer 5

Because thigh and leg meat is dark meat, it is going to be a different color then the breast. It could just be a vein traveling through the muscle. To make sure it is cooked properly use an instant read thermometer. For chicken it should read 165 F to be cooked safely.

Answer 6

hmmm... try this. we do this to cheat when i was still studying cooking way back. soak chicken overnight in water. the water will draw out most of the blood. but you need to dry the chicken with paper towels before frying it, as it will be difficult to fry because of the soaked water - it will stew. but the chicken will have less blood. this is what the french chefs do when they want a really white meat.

Answer 7

observe. She has not choked so the bones have been swallowed. Now to see if she's digested the bones. Keep a watch on her bowels and if there is any difficulty - vet. What do you give a dog that ate a piece of pizza? Ans. a big kiss.

Answer 8

the reason the meat is red is because the chicken is not completely thawed. Buy chicken the day you are going to cook it and cook it that day! Do not freeze and attempt to thaw unless you thaw overnight in the fridge.

Answer 9

Use a deep fryer and when it rises to the surface, it is completely cooked. Peanut oil works best for this and is better for you than an oil such as Canola (which is made from the rapeseed plant, same plant that was used to make mustard gas for the first and second WW)

Answer 10

I would try putting them in the oven on a medium heat for a while after you have fried them.