What happened to my chicken????
I was fooling around with a new oven fried chicken recipe. Perdue thighs, skin on, bone in. Soaked 20 minutes in buttermilk, rolled in flour with seasonings, placed in 13x9 Pyrex, pat of butter on each piece. Preheated to 425 oven, cooked 20 minutes, flipped and then another 20 minutes. Instant read thermometer read 175. So why was it so red inside? Juices were clear, but inside was very reddish pink. I was glad no one was over to eat it, it surely didn't "present" well, even if it was safe. Ideas? Thank you.
"Never trust a skinny cook"