there isn't anything i can't cook except fried chicken. sometimes it looks perfect on the outside, but still raw inside. i either over do it or under do it. please someone enlighten me.
2007-07-31 09:45:32 · 5 answers · asked by sammie 5 in Food & Drink ➔ Cooking & Recipes
This is how I always fry my chicken, it's really great, give it a try and good luck
PERFECT FRIED CHICKEN
3 to 3 1/2 lbs. ready to cook frying chicken
1 1/2 tbsp. salt
1 1/2 tbsp. paprika
Dash of pepper
1 c. enriched flour
Fat
Cut chicken breast in 2 or 3 parts. Blend salt, paprika, and pepper with flour. Work into chicken, leaving no moist spots to spatter and lose juice. Space coated pieces on rack to dry if there is time.
Heat 1/4 inch of melted fat in skillet until it will sizzle a drop of water. (A 9 inch skillet will need 2/3 cup of fat.) Skillet should have cover. Or use a chicken fryer.
Start meaty pieces first; slip in slimmer parts as they brown. Don't crowd pieces.
Reduce heat gradually when browning begins. Turn 2 or 3 times with fork or tongs. Never pierce. When chicken is partially light tan, add 1 to 2 tablespoons water; cover tightly. Browning will continue.
As a guide to doneness, allow about 50 to 60 minutes after chicken is covered.
Meat should shrink a little from bone ends. When you cut thickest part to the bone, no pink should show.
For extra crispness, uncover skillet last 10 to 12 minutes.
2007-07-31 10:00:40 · answer #1 · answered by depp_lover 7 · 2⤊ 0⤋
Here is my favorite.
Southern-Fried Chicken
1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.
1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.
2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.
2007-07-31 20:06:59 · answer #2 · answered by Tin Can Sailor 7 · 1⤊ 0⤋
I had this same problem. I switched to making fried chicken strips easier and usally when the outside is perfect the inside is done to. I suppose thats not a good answer just a differnt solution.
2007-07-31 09:49:35 · answer #3 · answered by fine_ass_fatty21 4 · 1⤊ 0⤋
try making your filets thinner, and make sure your heat is not to high, also be sure to not drown the chicken in oil. just enough to coat the bottom of the pan...but the thin filets will more than likely solve your problem
2007-07-31 09:54:55 · answer #4 · answered by djplayboi_1981 2 · 1⤊ 0⤋
You need to deep fry it over low heat. Roll them pieces in eggs and bread crumbz.
2007-07-31 09:56:44 · answer #5 · answered by Sittle 2 · 1⤊ 0⤋