QUICK!!! Fried Chicken....didn't cook all the way... how to fix?

Question

I just fried some chicken wings and the first batch cooked too fast (the outside is perfect, crispy and dark golden brown, but the inside is a little raw (not too much, but enough to constitute needing to be cooked longer)... how can I fix this without putting them back in the oil?

(microwave or oven????) thanks!

Answer 1

microwave for two minutes and check again

Answer 2

1) Average fries drained, fresh made, 3 ounces small serving %'s are USA Recommended Daily, but should be similar worldwide peeled: Calories 271 Total Fat 14.5g 22% Sat. Fat 3.4g 17% Trans Fat 3.7g Sodium 165mg 7% Total Carbs. 31.9g 11% Dietary Fiber 3g 12% Sugars 0.6g Protein 3.2g Potassium 467.5mg Fresh cut potato sprayed with a 1/2 teaspoon of oil and baked undrained yielding over 3 ounces : Calories 156 Total Fat 5g Sat. Fat 0.3g Sodium 11mg Total Carbs. 29.5g 10% Dietary Fiber 3.2g 13% Sugars 1.5g Protein 3.6g Calcium 24.8mg Potassium 759mg Essentially, a baked potato without fat gets the 5g out. Using non-fat sour cream on a baked potato, with added chives is not a bad addition to a steak dinner. 2) Steak - It is all in the residual fat and serving sizes. Am average lean broiled 12 ounce NY Club Steak is Calories 585 Total Fat 17.3g Sat. Fat 6.6g 33% Cholesterol 173mg 58% Sodium 211mg 9% Most steaks will be similar. If you barbeque it, more of the fat should drip out. The key to the healthy dinner is adding salad and vegetables, limiting serving sizes of steak and fries, and make it an exception dinner rather than an every day. Try to get the fat out in cooking a steak, though that also dries it out. That's why red meat is a problem. But, I believe that once or twice a month will not be a problem. A 24 ounce steak is pushing it, but I've done that also. Bottom line to all this, you have to consider how it will taste. Just limit the size, and make it an exception rather than every night beef like some people do.

Answer 3

Put it in the oven for 20 minutes on 200 degree, then check with a knife to make sure it's cooked completely. Don't put it in the microwave because it will make the chicken soggy.

Answer 4

You don't have to cook chicken fast. You can cook it in just 4-5 tablspoons of oil. Just make sure it's thawed all the way through. if you want to finish cooking it, just put it in the oven at 375. Cut the chicken to check if the juices run clear, not pink.

Answer 5

I suggest you put it in the oven on a Cookie sheet,1st lay down some aluminium foil and then out chicken on it and make for another 15 to 20 minutes on 350.

Answer 6

cover a baking pan with aluminum foil so that the outsides don't darken any further and put in low oven to finish cooking the inside. stay away for the microwave-it will mess it up!

Answer 7

I would put them in the oven and if you need to cover it loosely with foil so they do not burn on the outside. The microwave will take away your crisp! My opinion.
oven at 325-350 covered loosely to keep the crisp and stop any browning, for 7-10 minutes and keep checking them every few minutes after that if they need longer.

Answer 8

Oven.

Microwave will over crisp and dry out the outside. Put them in a turkey bag and throw them in the oven. It should cook through without drying them out.

Answer 9

Oven, microwave can make them mushy...little tip for next time, bake or boil them for about 15-20 minutes before frying them next time. It just insures the centers are cooked all the way through. You can't even tell you boiled them or baked them first. I actually just made my famous parmesan garlic wings for dinner tonight lol.

Answer 10

I have done this before and zapped them in the microwave for a few minutes and they were great. If they are wings they shouldn't take too long in the microwave.

Hope it works out because they sure sound good!

Answer 11

Not the microwave lol. Just throw them in the oven. For future times, maybe your oil should be on a lower heat setting.