oldrustycars
Senior Cook
I've made fried chicken several times, with varying results. I usually knew what I did wrong, tonight I'm stumped. Ideas please?
I got a whole, cut up bone in chicken from my favorite butcher, 3 1/2 pounds. Marinated overnight in buttermilk and 1/4 cup hot sauce. King Arthur flour with a Tbsp baking powder, with Kosher salt, paprika, cayenne and garlic powder for a dredge. Chicken rested out of buttermilk for 20 minutes, dredged, rest on rack for 15 minutes. Vegetable oil in Lodge enameled Dutch oven, candy thermometer in the oil heated to 340f. Added chicken in two batches, kept the temp between 325 and 350. Double checked grease temp with a Thermapen. Dark meat was cooked to 165 internal temp in about 7 minutes, but the crust was way too dark and tasted burned. Breasts then cooked at same temps, outside was also overdone when the center was under 100 degrees. Kept cooking it until the meat was cooked through, had to peel the skin off to eat it.
So...where did I screw up? Every recipe I've read said keep the grease at 325 (Alton Brown) to 350 (Paula Deen) Ideas? Thank you.
I got a whole, cut up bone in chicken from my favorite butcher, 3 1/2 pounds. Marinated overnight in buttermilk and 1/4 cup hot sauce. King Arthur flour with a Tbsp baking powder, with Kosher salt, paprika, cayenne and garlic powder for a dredge. Chicken rested out of buttermilk for 20 minutes, dredged, rest on rack for 15 minutes. Vegetable oil in Lodge enameled Dutch oven, candy thermometer in the oil heated to 340f. Added chicken in two batches, kept the temp between 325 and 350. Double checked grease temp with a Thermapen. Dark meat was cooked to 165 internal temp in about 7 minutes, but the crust was way too dark and tasted burned. Breasts then cooked at same temps, outside was also overdone when the center was under 100 degrees. Kept cooking it until the meat was cooked through, had to peel the skin off to eat it.
So...where did I screw up? Every recipe I've read said keep the grease at 325 (Alton Brown) to 350 (Paula Deen) Ideas? Thank you.