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Old 07-24-2007, 02:15 PM   #11
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I've been known to place the chicken on a cookie sheet and stick it into a 375F oven for about ten or fifteen minutes once I am done frying it.
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Old 07-24-2007, 02:21 PM   #12
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Glad i could help out ...
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Old 07-24-2007, 02:50 PM   #13
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All the other ideas are good. There is no need to be afraid of it--put the hot dogs away!!
Your idea that your pan was too hot may be right on. Needs to be hot enough so the chicken sizzles when you put it in. I put skin side down first and cook for 15 minutes and then skin side up for the same. It is easy peasy!
Drain on a brown paper grocery bag.
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Old 07-24-2007, 02:59 PM   #14
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Thanks for posting Soup Lover. Your second one too! I am about to start my quest for fried chicken. Surely I will post great success.
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Old 07-24-2007, 04:55 PM   #15
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I use a cast iron skillet with a lid on it and then I take it off at the end to get it brown. Be careful that your oil stays around 350. I soak mine in buttermilk and hotsauce with some thyme and sage thrown in. I season the flour with whatever I feel like tasting that day. I like rosemary, tarragon, thyme or sage in it. It takes a time or two before you get this right, I think. You'll get a feel for it.
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Old 07-24-2007, 04:58 PM   #16
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I didn't do too bad. I have tried a piece and think its pretty good, but until my husband tries it-meh. I like the hot sauce idea. We love hot spicy foods.
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Old 07-24-2007, 06:48 PM   #17
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Quote:
Originally Posted by jpmcgrew
I also use an electric pan its almost foolproof since you can set it at the temp you want I like to cook chicken fried steaks with it.
I use an electric skillet also. It does a better job of regulating the heat. What I do is pre-heat the canola oil to 375, season the flour and the chicken, then do a triple-dip (flour, beaten egg/milk, flour) and place the chicken in the hot oil, starting with the largest pieces.
Fry with the lid OFF until the chicken is well-browned on one side, then turn it and put the lid on, leaving it slightly ajar. Turn only once! (Every time you turn the chicken, it gets greasier.)
When the chicken is browned on both sides, remove and drain in a single layer on paper towels. I also blot the top with paper towel.
Do NOT cover with foil, or the chicken will get soggy.
This method produces chicken that has a lovely crispy crust surrounding tender juicy meat.

The method the Iron-skillet ladies are describing to you also makes delicious fried chicken. That's the way my grandma made it, and it was so good. In fact, I think grandma even added a little bit of water (1/4 cup?) to the pan before she put the lid on.
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Old 07-24-2007, 06:51 PM   #18
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Being afflicted with Fear of Frying, I use the Bojangles/KFC
method of obtaining my fried chicken.

I can do some gizzards, though! ;)
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Old 07-24-2007, 07:09 PM   #19
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That's why I use an electric skillet, GF. I'm scared to death of hot grease. I've gotten splattered pretty badly a couple of times, and I durn near burned the house down when I was a young newlywed.
But an EC automatically regulates the temperature for you, and the grease isn't so deep. DH put too many cold shrimp in the deep fryer one time, and it boiled over!
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Old 07-24-2007, 09:23 PM   #20
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If you use a cast iron skillet, or a dutch oven, to fry in, be sure to use a deep-fat / candy thermometer to regulate your oil temperature.

I actually use a counter-top deep-fryer that regulates itself. I've found that legs (the majority of what I fry) usually take 18 - 20 minutes to cook.

Also, while many folks are scared of large quantities of hot grease (and for good reason), the heavier the pan you use, and more oil you use in that pan, will hold a steady heat easier. If my fryer ever dies (and it probably will, in a year or two), plan B will be my Dutch oven, deep-fat thermometer, and a watchful eye.
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