When Frying Chicken?!


Question: When Frying Chicken on the stove top, how much grease to you put in the pan? Does it cover half the chicken, just the bottom of the pan???

I just want to make sure when I cook it is is cooked all the way through.
It just seemed like last time, the outer part almost looked burnt like i cooked it too long, but it was still a tad pink inside.
Thanks


Answers: When Frying Chicken on the stove top, how much grease to you put in the pan? Does it cover half the chicken, just the bottom of the pan???

I just want to make sure when I cook it is is cooked all the way through.
It just seemed like last time, the outer part almost looked burnt like i cooked it too long, but it was still a tad pink inside.
Thanks

half way up the pan.. and keep your temperature even if you can cover the chicken with a lid once you put it in the pan.. if your chicken looks burnt you are cooking it on to high a temp..

Use enough oil to completely submerge the chicken pieces. It's generally okay if chicken turns a bit pink when fried. What matters is the texture of the meat. When it is fully cooked, it has a firm, textured look. Raw chicken is pink, tends to be shiny, and is a lot harder to cut.

You don't need to cover the chicken with oil to get it done. The reason your chicken is burning is because your flame is to high. Fryed chicken takes a while, turn down the flame and just let it cook (also if you put a lid on the chicken it keeps the moisture in, which helps it cook faster and stays juicier).

About half way.

Make an egg bath. Beat eggs, hot sauce and mustard together and have it ready for dipping the chicken pieces in.

Get some seasoned flour or season some yourself.

Put the oil in a cast iron skillet (my preference) or skillet and heat on medium high until you insert a wooden spoon in and it bubbles around it. The oil will then be hot enough to start cooking.

Dip the chicken in the flour and then the egg bath and then the flour again. Fry white pieces first, about 10 minutes on each side. Dark pieces about 12 minutes on each side.

Won't taste the hot sauce and the mustard will allow the chicken to cook to a beautiful golden brown.

My trick is to fry with oil about 1/2 the depth of chicken pieces, fry until golden brown. Remove from oil. empty all but a little oil to coat bottom of pan, reduce heat and continue cooking till done. I use a non-stick skillet, but I'm sure if you another kind, and just keep an eye on oil to make sure it doesn't cook dry your'll be alright.

If you are cooking chicken with bones... i recommend total submerg methods put if you are just doing the boneless breast do 1/4 inch of oil... I also recommend pre-heating your oven and sticking the chicken in to finish cooking so you don't have to fry it long (flash Frying)

Your grease was too hot.Add oil about 1/4 deep, get it just hot enough to create the boiling effect. Keep an eye on it too--oil is a pain--smoke / fire / red cross apartment.Let it slowly fry for @ 5-6 mins a side before flipping. If it sticks , don't flip! It will 'release when the skin is cooked. Deep frying is different.

yeah covering half the chicken or maybe slightly less...just slightly

I just put oil in the very bottom of the pan.
Too much oil is icky.
Also, wait until the oil is hot enough to fry the chicken, otherwise it will just soak into the breading on the chicken and it will be nasty.

Also, I suggest turning the flame down so that it will look more evenly.

I use about a half inch to an inch of oil in the pan.

As soon as my chicken is light golden brown and crispy I stick it in the oven at 350 for 45 minutes to cook the rest of the way.





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