Andy M.
Certified Pretend Chef
So many fried chicken recipes call for a 3.5LB-4.0Lb chicken. I haven't seen a chicken that small in many years.
So many fried chicken recipes call for a 3.5LB-4.0Lb chicken. I haven't seen a chicken that small in many years.
I have a gigantic cast iron fry pan which will do 1 cut chicken nicely, wings, the breast cut into 4 pcs legs & thighs, The wings are the last to go in, One time when I was pan frying I had turn the chicken over and the second side just got brown and ding dong the doorbell . While hubbie taking care of visitors Took the chicken out of the pan and set it in the oven on a sheet pan on 250 degrees. Went out on patio with friends, Visitors were here for almost an hour. When they left I check on the chix and it was done perfect it was the juiciest chix I had made. So I now pan fry to outside is all brown and crisp and then put into oven @ 350 till done. I also place it on a rack on top of a sheet pan so it doesn't get soggy.
Poultry shears are really handy when cutting up a chicken. I use them to remove the back and breast and to cut up the breast. The rest is mostly separating bones at joints.
Actually, any washable shears that come apart work. I can get shears that come apart at the dollar store.Well worth the investment. I don't know where she got them, but my sister gave me a pair that came apart for easy cleaning. I treasure them. If only for the convenience of the cleaning aspect. Into hot soapy water they go every time.
Actually, any washable shears that come apart work. I can get shears that come apart at the dollar store.
I put 3 thighs and 3 wings and 3 drumsticks in a bowl and will soak them overnight, then drain and freeze them. This way I don't have to wait overnight if I want spur of the moment fried chicken. It also helps in that I can now try 2 or 3 methods of battering, frying while learning.
One site mentioned putting a splash of buttermilk to the flour mix to firm it up so it's not so powdery. That sounds logical. Also, I'll probably let the chicken set awhile on a cookie sheet after dipping and flouring. Some say this is key. I'll probably try Dixie Fry mix one time, Golden Dipt one time and my own powder mix from scratch one time. I'll start off high temp, then reduce the oil to a less splattering temp to let it slowly oil boil. Some suggest to finish baking in the oven at 350F for about 20 minutes to keep the skin from overcooking and yet cook the inside thoroughly. They say this also causes any excess oil to drain out of the chicken. Sounds good to me. I'll look to see if they sell a glass top for my chef Emeril 10" CI pan as it seems important to cover while frying, especially at the lower oil temp. I have a splatter screen for the first part of the frying at high temp.
I may have to go thru some not so great batches to get to where it comes out great and which I can repeat with consistency (frying temps, time cooking, battering etc.). Good thing chicken is inexpensive.
Well, it appears that you have been busy reading.
So many fried chicken recipes call for a 3.5LB-4.0Lb chicken. I haven't seen a chicken that small in many years.
OK...my first attempt at pan frying chicken didn't come out as well as I thought it would. I had the oil at about 340F and placed the Dixie Fry coated wing and leg in the oil. I let it roil boil for 5 minutes on one side, but upon turning it over, it was already dark and burnt on that side. I think 5 minutes on that one side was too long. Anyways, I flipped the pieces over and let it fry for only 2 or 3 minutes to avoid burning it. Then I lowered the temp and let it cook for another 15 minutes. I then set it on a rack and into a 350F oven to let it finish cooking the inside. The meat came out ok, but the coating was hopelessly ruined.
What I'll do next time. I'll keep the oil temp at 350F and let it splatter fry for only 2 minutes max per side, to keep it looking golden brown, not burnt brown. Then I'll move the skillet off the burner for a minute and let the oil cool down, then return it to the burner and cook at a reduced temp for awhile, then place it in a 350F oven to cook the inside and drain out any excess oil. Still learning !!!
I never finished my fried chicken in the oven; I did the whole thing on the stovetop. Your oil is too hot. You should be able to brown it more slowly, 10 minutes or so per side, to render out the fat under the skin and cook the meat gently. If you're using a lid, that will increase the temperature inside the pan as well, like taxlady said.