i need help i cant fry chicken with out burning it how long do i fry it on one side do cook it on low or med?

Answer 1

PERFECT FRIED CHICKEN

1/3 c. flour
1 tsp. paprika
2 to 3 lbs. chicken, cut up
Vegetable oil
Salt and pepper to taste

Heat oil in large skillet. Combine all dry ingredients together and shake well. Place 2 to 3 pieces of clean and dried chicken in flour mixture and shake well before putting into hot grease. Cook on high heat for about 5 minutes then turn heat down and cover until chicken is done.
NOTE: When turning chicken over use tongs to keep the chicken juice inside. Do not puncture while cooking this keeps the chicken from getting dry. Repeat the above steps until all chicken is done, place cooked chicken in a warm oven wrapped in paper towel until all chicken is cooked for nice hot chicken.

Answer 2

You gotta have ground rules for frying chicken
The chicken needs to be thawed
Do not crowd the pan
Do not put too much oil in the pan
Do not put too little oil in the pan.
Use that old black cast iron skillet for best results
Here is a recipe for easy fried chicken legs:
place the completely thawed washed and dried chicken legs in a large bowl. sprinkle the legs with Lowery's seasoned salt.
cover the legs. In another bowl add 2 cups plains flour and sprinkle some Lowery's seasoned salt on the flour as well.
I like to use walmart great value vegetable oil, about half of a quart bottle in that old black cast iron Lodge frying pan. I get the oil to 375 or If I drop a small piece of bread in it and the bread starts sizzling i know it is ready. I roll the legs into the flours,shake off excess flour and gently lower them legs into that pan. I do not crowd the pan. I do not want the pieces touching. I cook them for 8 minutes and then turn them and cook them 8 minutes more. I remove and drain them on paper towel and then put them into a crock pot on low to keep them warm till serving. Wings can be cooked the same way.

Answer 3

You may need more oil in your pan so the chicken doesn't sit on the bottom with all it's weight, but gently sets there as it kinda floats. Turn 4 times, too.

This recipe is the best ever! Just follow it, using a thermometer, especially if you have an electric stove!


Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 4

keep your flame on medium. the oil should cover the chicken at least halfway on the sides, to ensure even cooking. the cooking time may vary depending in the size and thickness of the piece you are cooking, as well as if it is light or dark meat. a good indication your chicken is ready to be turned is by watching the edges. the edges will be somewhat golden in color. check it then. if it isn't ready, you can always turn it back over. just make sure that your chicken is not on high heat. this will make the outside cook faster than the inside and cause it to burn.

Answer 5

An alternative to frying the chicken which would be healthier and taste just as good would be to bake it at 350 in a roaster bag. It keeps the chicken from drying out and cooks it evenly.

Answer 6

You have to watch frying chicken pretty close..just when it starts to stick a little, wait one more minute, then turn it..just be sure you use enough oil..and don't fry it on high heat, medium is best.. low really doesn't raise the temperture enough to make the chicken safe to eat.

Answer 7

I make my "fried" chicken in the oven!!

put the cornflakes in a ziplock bag along with seasoned salt, pepper, sage, and onion powder. Shake it well, spray it all over with pam while shaking it around in the bag.

dip the chicken in buttermilk, put it in the bag and shake it around to coat with cornflake stuff.

place it in a pammed baking dish. Bake at 350 for about 45 minutes.

My kids say this is better than kentucky fried colonel's chicken!!

I dont' get burned, the chicken doesn't get burned and there is no extra grease on it either!

Answer 8

I fry it on medium to medium high for twenty minutes on each side. Use that Crisco with butter on it in combination with oil.

Answer 9

Just keep the chicken on medium-low or medium and turn it frequently.