Is there a way to minimize the amount of blood that seeps out of chicken when frying it?

Answer 1

Try this brine--- For whole Chicken
2 -- qts. water
1/2 cup salt
1/4 cup brown sugar
1 TBLE. spoon coarsely cracked pepper corns.
2 bay leaves crumbled coarsely
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For Cut Up Chicken Cut Recipe In 1/2
mix all ingredients to geather and stir to dissolve salt and sugar. Add pepper corns
and crushed bay leaves.place chicken in a
plastic bag or plastic bowl cover with brine
let sit in frig.for 4 hours or over night.
when ready to cook wash chicken under running cold water to remove the brine.
then follow your method of prepairing to fry.
I think you will be supprised at how jucy it will be, and no blood.
Works for Turkey also. hope this helps you
Just go easy on the salt in the breading.

Answer 2

Gram said it! Soak it in salt water. This is how my mother and grandmother did it and I recently found out that it's the way Kosher cooks prepare a chicken for cooking.

Remember: after soaking it, you won't need as much salt in cooking. It may take a few times before you can judge how much to use, so play it safe by going light and letting your guests "salt-to-taste"!

Bon Appetit!

Answer 3

Soak in salt water,,, dry,, coat with flour. Still some blood will come out.. Kidney not in the thigh, don't look for it

Answer 4

If it's a thigh, crack it and take out the kidney. Then brine it which will make the blood come out. It should cook up normally then.

Answer 5

yes there is
take all the blood out of it before frying it

Answer 6

May I suggest soaking it in salt water, then draining well before dredging and frying?

Answer 7

It's not blood, it's water and myoglobin (stuff that gives blood its red color). There's really no way to prevent it, besides heavily salting and rinsing it before cooking.

Answer 8

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