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| Problem when frying chicken http://www.netcooks.com/forum/viewtopic.php?f=3&t=74 |
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| Author: | stevemargita [ Wed Nov 12, 2003 9:25 am ] |
| Post subject: | Problem when frying chicken |
Hi, I have been having a consistent problem when frying chicken in a skillet. I usually put about 1 1/2 cups of Crisco in a skillet and heat until its liquid. Then I add the breaded chicken The first piece browns after a few minutes, but when I add the second & third pieces, they always burn. The oil burns the chicken outside before it gets a chance to cook the inside. What am I doing wrong? |
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| Author: | Joy [ Wed Nov 12, 2003 11:45 pm ] |
| Post subject: | |
In my opinion I'd guess it could be one of two things... you have the oil to hot... try putting in the chicken with the burner turned down a little... I had a frying pan.. nice pan and in good shape.. no matter what I cooked in it.. it burned the stuff.. I finally tossed it out... Maybe some others have some ideas too.. Joy |
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| Author: | Flash Gordon [ Mon Nov 17, 2003 6:51 pm ] |
| Post subject: | Sounds like... |
... you put the first piece in when the oil is the right temperature but the oil is still heating up. Experiment with a cooking thermometer next time and get the oil temp to stabilize. Remember that when you drop in a piece of chicken the temperature will drop but will warm back up to that 'stabilized' temperature after a short time. If I remember right, a good target temp is about 375 degF. I could expand on this but then you'd know I'm a physics geek at heart. Side note: I always fry chicken in enough oil for the chicken to submerge. This helps stabilize the temp and when a piece of chicken is done it will float to the surface. |
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| Author: | Mad Cow [ Fri Jan 16, 2004 10:01 pm ] |
| Post subject: | |
Be still my heart. Finally a man that knows how to cook chicken the correct way will you marry me? |
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