"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 07-24-2007, 12:07 PM   #1
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
Frying chicken

I have no success with this. I always under cook because it 'appears' it is done. I have drumsticks to work with...

__________________

thesongthatilike is offline   Reply With Quote
Old 07-24-2007, 12:18 PM   #2
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
When I fry chicken, I use my electric fry pan. Brown the chicken (375') nicely, - (lower heat a little) cover for 10 mins turn chicken over, cover for another ten mins. Take cover off, turn heat up a little and crisp back up for about 15 mins turning once. Until just run clear in the thickest spot when poked with fork or tip of knife.. Mine is close to falling off the bone good !
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-24-2007, 12:22 PM   #3
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
I have a gas stove. I want to try it, but don't want to ruin a meal and have nothing for a back up.
thesongthatilike is offline   Reply With Quote
Old 07-24-2007, 12:28 PM   #4
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
You can do it on tany stove too, just don't have your oil too hot (don't want to burn the chicken) after browning put your lid on and go for it. Your just not cooking it long enough. White meat cooks faster than dark meat.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-24-2007, 12:35 PM   #5
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
What do you dredge your chixken in?
thesongthatilike is offline   Reply With Quote
Old 07-24-2007, 01:33 PM   #6
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
I dredge my chicken in flour that I lace with salt,pepper,paprika (just a little to help it brown) sometimes I will add a litttle onion and garlic powder as well. But just flour,salt and pepper will be fine.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 07-24-2007, 01:38 PM   #7
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
I usually dredge the same way-salt and pepper. I'm going to give it a shot. I hope to report good results.
If all else fails-hot dogs.
thesongthatilike is offline   Reply With Quote
Old 07-24-2007, 01:55 PM   #8
Assistant Cook
 
Join Date: Feb 2006
Location: RICHMOND VA.
Posts: 37
When I fry chicken, I always soak mine in milk for at least 2 hrs. Then dredge in a mixture of : plain flour,salt,pepper,paprika,poultry seasoning,garlic powder and basil....... let sit for 5 mins...... then fry slow in a cast iron skillet with lid on, on med. heat , turn chicken every 6 mins. til done .Then turn up the heat to med high without the lid ,till brown...(it will be juicy and crispy).... fry thighs and legs together, breast and wings together.. dark meat takes longer to cook.... oh yeah..... you have to have oil half way up the skillet and don't crowd the chicken so it will cook evenly...

hope this will help you.. Have a great supper!!
__________________
SOUTHERNCOOK1 is offline   Reply With Quote
Old 07-24-2007, 01:59 PM   #9
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
This is perfect! I will be using a cast iron skillet. I think the one time I tried frying I had the oil-pan too hot to begin with. I almost want to start cooking now, but I will wait at least an hour.
I like the soaking in milk idea. Def. going to try that!
Thanks SouthernCook
thesongthatilike is offline   Reply With Quote
Old 07-24-2007, 02:11 PM   #10
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Quote:
Originally Posted by Barb L
When I fry chicken, I use my electric fry pan. Brown the chicken (375') nicely, - (lower heat a little) cover for 10 mins turn chicken over, cover for another ten mins. Take cover off, turn heat up a little and crisp back up for about 15 mins turning once. Until just run clear in the thickest spot when poked with fork or tip of knife.. Mine is close to falling off the bone good !
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.
__________________

__________________
jpmcgrew is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.