crispy fried chicken???

Question

does anyone know how to skillet fried chicken crispy? everytime I fry chicken its very limp and hardly has any crunch.
and I have an electric stove and the temp on the stove top is
1 - 8. what number do I cook it at? because last time the outside of the chicken almost burned but the inside was not finished.

Answer 1

INGREDIENTS:

*15 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* seasoned salt to taste
* ground black pepper to taste
* 2 eggs
* 1/2 cup vegetable oil (however much you need)
* 6 skinless, boneless chicken breast halves

DIRECTIONS:

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, rinse chicken, pat dry, season salt/pepper both sides, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

I would get the oil real hot. Say 7 on your burner then turn down to 5. If needed you can turn back up.

Answer 2

1

Answer 3

Your cooking oil has to be hot .Try this--heat your pan up first on #3 for 10 minutes, then add your oil and put your stove on #4 after 15 minutes it should be hot,you can test the oil by sticking the end of a wooden spoon handle in the oil if you get a lot of bubbles its hot enough. Once you put your chicken in the pan you need to let it cook (on each side)7-10 minutes. Good luck--but please dont go any higher than #5 when you are frying food.

Answer 4

Try deep frying the chicken instead of using a skillet. If you dont have a deep fryer just use a sauce pan full of grease. Cook it on medium high heat and dont put the chicken in the grease until the grease is fully hot. You might also try switching to another brand of flour. I have bought brands of flour that made my fried foods come out soggy. Good luck.

Answer 5

I always batter it once then dip it in the flour mixture. Dip it in batter again and then flour once more.

Its usually best to use a deep fryer but if your frying it stove top then try cooking it for longer on a much lower temperature. 4 or 5

Answer 6

I would cook it on 4,and a lid on it in the beginning.Slow smothered is what you need to do.Cover and check for browned edges.if cooking too fast,turn it lower.Then once brown enough for you take the lid off for adleast 3 mins to get it crispy.Only turn the chicken once.Hope this helps....

Answer 7

Try adding crunched up cornflakes to your batter, it may sound wierd, but it's in many existing fried chicken recipe.

Answer 8

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