Help with fried chicken???HELP?

Question

when i make fried chicken it always tends to get burnt on the outside and the inside is still raw as hell......does anyone know how to make fried chicken to the point that the inside cooks more then the outside........thanks...Sighs*

Answer 1

Sounds to me like your oil is too hot. Try using a thermometer to check the heat level and try to keep the heat level the same and at the lowest level required. The goal is to keep it in the oil longer at the lowest temp.

Another thing you might want to do, is to try and 'pre-cook' the chicken before coating. In most restaurants, the chicken has been pre-cooked to at least some degree, and simply heated and browned in the oil.

Better yet, find a good "oven fried chicken" recipe. Much healthier for you minus all that deep fat frying!!

Answer 2

of 2 users would make it again Write a review

This fried chicken recipe makes enough for about 8 people. Scroll down to see more fried chicken recipes, including oven fried chicken recipes.
INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.

Transfer the chicken to a large platter for serving.
Serves 8.

Answer 3

Fried Chicken
1 chicken 3 -4 lbs. cut up
2 C. flour
2 t. paprika
2 t. salt
1 t. pepper
1 t. onion salt
1/2 t. garlic powder
Mix flour and spices in a plastic bag. Add chicken pieces a few pieces a time and shake to coat.
Use a 10 inch iron skillet and fill the pan with oil almost
halfway up the side of the pan. When the oil is hot, add the
chicken. Cover and cook over medium heat for 20 minutes. Turn chicken and cover for another 10 minutes. Take off lid and brown chicken another 10 minutes, turn it over once more and cook another 5 minutes. Remove from pan and drain on paper towels.

Answer 4

Try this it works for me. Mix Bisquick and salt & pepper. Wash and pat dry the chicken. Put the chicken and Mix in a plastic zip lock bag seal and shake. The chicken will be lightly coated. Heat corn oil in a pan. Chicken should sizzle when places in oil. Brown on the outside till golden. Chicken will not be cooked thru. Just brown it. Drain on rack to remove excess oil. Then Bake in a 325 to 350 degree oven till inside temp is 360 to 365 or done. Outside will be crisp but not crunchy. Other than that, the coloniel is cooking

Answer 5

I love southern fried chicken. Here is how I do it.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk - Must.
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard - Gives 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 cast iron frying pan, melt lard over medium-high heat to 375 degrees. I use the splatter test, put a little water on your fingers and flip it into the grease, when it splatters the heat is right. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels

Answer 6

The answer is to fry it on med heat and turn the chicken often. I use a frying pan with enough oil in it so that half the pieces of chicken are covered. Heat the oil but dont let it smoke (too hot), put the chicken in let fry a few mins then turn. turn heat down med and just keep turning every few mins. when they are nice and golden crispy, take a knife and stick the thickest piece. If the juice comes out clear and not bloody then it is done. there are many coatings to use i like to just coat the chicken with a mixture of flour, salt, pepper, garlic powder, and season salt. shake chicken in it and then fry. nice and lite and crispy.

Answer 7

foolproof....

Parboil your chicken first in water and chicken stock until it is nearly cooked. Allow it to cool and then pat it dry.

Using oil that is no more than 360 degrees, fry only 3-4 pieces at a time until golden brown

keep pieces warm in a 200 degree oven while you fry the remainder of your chicken.

* parboiling will keep your chicken moist and tender while the outside gets crispy and delicious

Answer 8

cook it on a lower heat in a frying pan with a lid keeping the lid on will help the inside cook faster

Answer 9

I gave up trying to fry chicken years ago. Now I coat or marinade it, drizzle on a little cooking oil & bake on an oven tray. It's much simpler & healthier, and tastes just as good.

Answer 10

1) use frying oil like corn oil
2) make the hot oil test: throw a tiny piece of bread into the oil, when it starts to blaster, add the chicken
3) when chicken starts gettng colour (light yellow) reduce heat!