Right temperature to fry chicken?

Question

sometimes as i cook it,it becomes stringy .i want it to b juicy and soft

Answer 1

Stringy implies it's drying out - most likely the chicken breast. If your chicken thighs and drumsticks are getting stringy, then you're definately frying too long.

Personally, I think you should brine the chicken ahead of time so the chicken absorbs extra flavor and moisture. Some cooks, Alton Brown and Paula Deen, just use buttermilk and hot sauce. This one does a brine solutions followed by the buttermilk hot sauce soak.

This recipe is similar to what I do, but I use self-rising flour instead of plain flour.

Recipe: Fried Chicken
Serves 6

- 1 cup salt
- 1 quart water
- 1 chicken, 2-½ to 3 pounds, cut into 8 pieces
- 2 cups buttermilk
- 1 teaspoon hot red pepper sauce
- 1 cup flour
- 1 teaspoon each: salt, ground red pepper and garlic powder
- 4 cups vegetable oil
- 2 tablespoons bacon drippings

1. Dissolve salt and water in a large bowl; add the chicken. Cover; refrigerate 3 to 4 hours. Pour off the brine; rinse the chicken well under running water in the bowl. Drain. Add buttermilk and hot sauce to chicken. Cover bowl; refrigerate for at least 1 hour or up to 8.

2. Combine the flour, salt, red pepper and garlic powder in another large bowl or food storage bag; drain the chicken pieces. Add 2 or 3 pieces of chicken at a time to the bag; seal. Shake to coat chicken. Remove chicken to a rack; refrigerate at least 1 hour.

3. Heat the oven to 300 degrees. Heat a large, heavy skillet over medium-high heat. Add oil; stir in the bacon drippings. Heat oil to 350 degrees, or until a drop of water spatters when it hits the hot oil. Add the drumsticks, wings and thighs, skin side down (the oil should come about halfway up the sides of the pieces of chicken). Cover; cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cook 10 minutes. Uncover the skillet; reduce heat to medium-low. Cook until chicken is golden brown, about 5 to 10 minutes longer or until cooked through. Remove drumsticks and thighs from skillet to a rack placed over a cookie sheet; place in oven.

4. Raise heat under skillet to medium-high. Heat oil to 350 degrees; add the breasts, skin side down. Cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn and cover. Cook 10 minutes then uncover the skillet. Lower heat to medium-low; cook until golden brown, about 5 to 10 minutes longer or until cooked through.

5. To adapt the pan-fried chicken recipe for oven-frying, heat the oven to 400 degrees. Skin the chicken pieces, then follow step 1 (brining), 2 (marinating) and 3 (flouring). Place the floured chicken pieces on a rack over a jellyroll pan. Spray them lightly with oil or vegetable cooking spray. Bake until golden and juices run clear, 45 to 50 minutes.

Note: The brining and marinating mean you'll have to think ahead — start this recipe at lunchtime the day you'll set it on the table. Remember that the side you start frying a piece on will always look better than the other side. You may want to use two skillets for the frying.

Answer 2

I begin to place the dark pieces in, without crowding the pan, when the oil hits 375F. This will bring the temperature of the oil down to about 350F. 10-12 minutes on each side and then out of the oil. Return the oil to 375 and put the white pieces in for 8-10 minutes per side. This is for a shallow pan fry.

Answer 3

around 325 F is the right heat, but use a thermometer to make sure it is that hot before putting the chicken in. The secret to juicy chicken is hot oil that sears the outside skin, trapping the juice inside. Once the chicken is floating on top, it is cooked...good luck.

Answer 4

hey, it depends upon the type and the oil you use.
you need to see weather it being cooked properly or not (by the colour of your material when cooked).well no one can tell you the exact temperature and you have to see it yourself upon the type of dish you want eg :- if u want to put fried chickens into some other dish then you have to cook it a little less if you have to cook it again after mixing so that it doesn't get overburnt.
well i can only suggest you that to kill the microbe of bird flu - you should always cook it 190 degrees celcius to the core.

Answer 5

I use about 350°F to brown it then lower the temp to about 275°F to finish the cooking. Don't let it fry too long at any temp.

Answer 6

350 degrees

Answer 7

350° in a cast iron pan.

Answer 8

go for 80 celsius