I was cooking fried chicken 3 thighs 1 leg at half way of cooking ( 5 minutes ) I took out the chicken to make a cut close to the bone. I saw some blood I returned the chicken back for 5 more minutes per side. In total it was 10 minutes per side. When I took the chicken out there was no sign of blood in none of the pieces. I got the digital temp probe and it said something like 165 - 168 degrees.
I did a few errors when I first started to heat the oil I put 1.5 L in my 10" cast iron skillet. When I added the chicken it overflooded. I emptied a some oil out and continue to cooking. When I took out the chicken to cut them I turned off the first ( not sure why
)
One of the chicken thighs let out some juices when I took it out the 2 second time. It did not look bloodly but it was not clear I'm thinking it was because of the spices or maybe the herbs. I put garlic powder, onion powder, italian seasoning, salt, pepper, flower.
I did a few errors when I first started to heat the oil I put 1.5 L in my 10" cast iron skillet. When I added the chicken it overflooded. I emptied a some oil out and continue to cooking. When I took out the chicken to cut them I turned off the first ( not sure why
) One of the chicken thighs let out some juices when I took it out the 2 second time. It did not look bloodly but it was not clear I'm thinking it was because of the spices or maybe the herbs. I put garlic powder, onion powder, italian seasoning, salt, pepper, flower.
