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Old 01-19-2019, 08:59 AM   #11
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I should point out I used a candy thermometer in the oil the entire time, only double checked with my Thermapen when it appeared it was going sideways.
Everything I read said oil needed to be at least 325 to sear the outside so oil doesn't soak into the meat and become greasy. Read about flicking the tiniest drop of water into the oil and let the crackling tell me when it's ready, which I then tested to be about 350. My chicken "looked" perfectly golden brown, like on a menu, but was way undercooked inside. So I kept frying the rest until it was done inside, overdone outside. Oh well, back to oven fried, which is hard to mess up. I'll remove the skin from this mess and make chicken salad.
Thanks for everyones input.
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Old 01-19-2019, 09:01 AM   #12
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And for those who suggest just going to a proper diner or joint who knows how to fry chicken correctly, I'm close enough to Rip's Tavern, Ladd Illinois. That place knows yardbird.
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Old 01-19-2019, 10:07 AM   #13
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maybe you tried too aggressively to keep the temp steady. its expected that the hot drop when you add the chicken. maybe you should go with that.
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Old 01-19-2019, 10:17 AM   #14
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I quit using buttermilk for this very reason. The chicken browns to fast after it has been sitting in buttermilk.
We use salt, pepper and flour. Never burns and I do not own a candy thermometer but want to get one.

I tried the buttermilk just once and quit.
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Old 01-19-2019, 12:13 PM   #15
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I've never used buttermilk to make fried chicken. It was used to tenderize chicken in the past, but today's chickens are bred to be more tender and they're sold when they're much younger than they used to be, so it's not necessary. I dredge it in flour, salt, pepper, poultry seasoning and paprika, then cook in hot oil (never measured it) till well browned on both sides. Never had it burn.
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Old 01-19-2019, 01:41 PM   #16
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Originally Posted by oldrustycars View Post
And for those who suggest just going to a proper diner or joint who knows how to fry chicken correctly, I'm close enough to Rip's Tavern, Ladd Illinois. That place knows yardbird.
I have eaten at the tavern in Ladd many and I mean many years ago. I couldn’t recall the name if it was the same then. My dad and brother would get the turtle soup once in a while there. Very good chicken at the time, I grew up in Dixon Il
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Old 01-19-2019, 02:52 PM   #17
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Happens a lot with me frying chicken. The coating always gets burned by the time the chicken is cooked inside. I've given up and just fry the chicken pieces for a few minutes, then transfer it to the oven to cook. It doesn't come out nearly as crispy as I would like. I doubt I'll ever master it like long time hired house cooks do. They just have a knack.
That's what I've done several times. I just can't do fried chicken very well. If I pan-fry, it always comes out too greasy and if I deep-fry, the outside gets overcooked and the inside is still partially raw.

So I searched for the perfect oven-fried chicken recipe and finally found one that makes perfect oven-fried chicken every time. It's from a cookbook of mine.

Versatile Chicken


Ingredients

3/4 cup buttermilk
1 tablespoon instant chicken bouillon
1/2 teaspoon oregano leaves, optional
1 (2 and 1/2 to 3 lb) broiler-fryer chicken, cut up
1 cup unsifted flour
1 teaspoon paprika
1/4 cup butter, melted

In a large Ziploc bag, combine buttermilk, bouillon, and oregano; let stand 10 minutes. Shake to mix. Add chicken, let stand for 30 minutes to blend flavors.

Preheat oven to 350°. In another Ziploc bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Arrange chicken in a 9x13 baking dish.

Drizzle chicken with melted butter. Bake for 1 hour or until golden brown. Refrigerate leftovers.
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Old 01-19-2019, 02:57 PM   #18
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I just found out that the size of the chicken can be the cause of burning before it's cooked through when fried. A broiler-fryer chicken at 3-4 pounds will cook through without burning. A roaster, which is 5-7 pounds, has bigger pieces than can burn on the outside before the inside is done.

https://www.finecooking.com/article/...broiler-fryers

Edit: I just looked at the OP and see that you had a 3.5-lb. chicken, so I guess this doesn't help. Oh well, it sounded good
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Old 01-20-2019, 10:04 AM   #19
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I soak mine in buttermilk or just milk with a little lemon juice added if I don't have butter milk and hot sauce, then my flour mixture is, flour, garlic & onion powder, salt & pepper, thyme, celery powder ( I dehydrate celery and then turn into powder - great stuff) paprika, and depends on whos at the supper table some cayenne pepper.
I remove the chicken from the marinate let it drip off then into the flour mixture and set it on a rack - I do all of it and then I repeat it, dip back into the marinate and then back into the flour and back on the rack and let it sit while oil is heating.
The one thing I learned was the temperature needs to be controlled. I love my cast iron, but I went and purchased a deep fryer with a thermostat control and I have never had any trouble again. The coating comes out crisp and the meat is cooked all the way thru. I also do it at 350 degree. Having the chicken at room temperature helps also. As it will cook evenly not the outside and then trying to cook the cold inside. Fried Chicken - potato salad yummmm
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Old 01-20-2019, 12:41 PM   #20
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Originally Posted by letscook View Post
Having the chicken at room temperature helps also. As it will cook evenly not the outside and then trying to cook the cold inside.

Good tip!
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