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Old 02-16-2012, 08:15 PM   #1
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HELP - fried chicken burns quickly

i love fried chicken but whenever i make it, it usually gets burnt on the outside very quickly and i end up having to finish it in the oven. i have a thermometer and everything. could it be the cornmeal i put in with the flour? i use a cast iron dutch oven by the way also. please help.

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Old 02-16-2012, 08:20 PM   #2
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The easy answer is the oil is too hot. What temperature are you cooking at?
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Old 02-16-2012, 08:21 PM   #3
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How hot is the oil? How much of the chicken is submerged in the oil (how deep) at one time?

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Old 02-17-2012, 11:41 AM   #4
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No enough oil, temp too high. And I never make fried chicken with cornmeal. Burns too easily. What are your ingredients you are coating them in? Eggs, milk, flour, breadcrumbs, cornmeal, buttermilk? Do you want a soft crust or chrunchy? Can you give us more information please. Do you still have the same amount of oil at the end as you started with? Are you using left over oil? If so, has it been strained through a cheesecloth?

Bet you never thought frying chicken could be so complicated. But everyone has their own way of doing it.
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Old 02-17-2012, 11:56 AM   #5
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Is the chicken refrigerator cold (bad) or is it at room temperature (good)?
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Old 02-17-2012, 12:10 PM   #6
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Are you trying to fry it (oil come 1/2 - 2/3 up the pieces) or are you trying to deep fry it (submerge the whole piece IN the oil)?
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Old 02-17-2012, 12:14 PM   #7
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are you using the proper size chicken, fryer/roaster?

As you can see, there are a multitude of variables.
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Old 02-17-2012, 12:54 PM   #8
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Poor thing. By the time she answers all these questions, she will never want to fry chicken again.

Someone needs to give her distinct directions and ingredients for fried chicken. Any volunteers?
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Old 02-17-2012, 01:02 PM   #9
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It is the usual case on Internet forums that the OP doesn't provide sufficient info to answer the question. Part of the process, particularly when the OP made it their first post ever, is for them to come back and give some sort of feedback so the process can proceed. Otherwise we could write a book covering every aspect of frying chicken and still might not answer the question.
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Old 02-17-2012, 01:12 PM   #10
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So true Greg. We all have our own method and recipe for Fried Chicken. I alwys make sure the oil stays half way up the pieces so that when I turn it over, the other side is going to be completely cooked also. And dependiing on which piece is in the pan, I make sure each side gets a minimum of 10 minutes each side. Nothing worse than be halfway thourgh your favorite piece and come across a half cooked piece that is raw toward the middle. A definite turnoff.
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